Post #155491 by Hakalugi on Thu, Apr 28, 2005 10:27 AM

On 2005-04-28 09:05, Swanky wrote:
So why 151 and especially why Demerara? Personally, it seems like a real waste to use good rum on liqueur.

If your goal is to create an allspice liqueur then using vodka is fine but if you are trying to recreate Pimento Liqueur then rum will "apparently" get you closer to the proper taste. But for all I know, Pimento Liqueur uses fermented donkey piss as a foundation.

The author of the recipe using Demarara rum said;

*"I wanted to try to keep the ingredients more or less true to what would be used in Jamaica, and I'm not sure they use palm sugar there (although I'll look into it).

Then again, I'm using Demerara rum from Guyana instead of Jamaican rum. Dr. Cocktail suggested I mix Myers' dark rum with some Wray & Nephew Overproof Rum, which I think clocks in at about 125 proof."*

• http://www.haloscan.com/comments/looka/20050217_pimento_liqueur_no_3/

Now if Dr. Cocktail is suggesting that rum be used, then I gotta believe that a Pimento Liqueur copy should use rum...

Additionally, I would think that if rum is required to influence the taste of the Pimento Liqueur, then the type of rum used is critical to the taste of the final product.