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I would highly recommend the Flor de Cana line of rum from Nicaragua if you can get it. Very inexpensive for very tasty, drinkable rum. The dry white makes a great mixer, and the darker anejo rums are great either for sipping or mixing. They have mostly replaced Appleton's in my home bar.
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Jun 8, 2013 06:18
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Kenning posted:Of course, I don't really see the need for one rum to replace another rum. Limited shelf space remaining demands that I make the occasional hard choice. I have a very fond place in my heart for Appletons (honeymoon in Jamaica, my wife and I drank a lot of it), but Flor just edges it out for its place in my cabinet. If I had my druthers, I would have a whole wall dedicated to a full bar so I wouldn't have to exclude a bottle due to the cruel math of spacial availability.
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Jun 8, 2013 15:26
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down1nit posted:Shelf space for specialty liquors! Is this what separates men from children? 84 bottles takes up a lot of room. In order to make room for more rums, I would have to cut back somewhere else. Yes, I have a drinking problem. I love booze, but I never have time to drink it. That's a problem.
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Jun 9, 2013 00:13
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Halloween Jack posted:What do the rum experts recommend for a mixing white rum? My handle of Cruzan Aged Light will reach the end of its life soon. I mostly just use white rum to make daiquiris. (By which I mean white rum, lime, and simple syrup.) Personally, I find the Flor de Cana white dry is an excellent mixer for fruit and daiquiris. Appleton's white is another nice one. Both are quite inexpensive.
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Jun 21, 2013 03:39
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