Post #568596 by Swanky on Mon, Dec 13, 2010 8:52 AM

On 2010-12-12 15:43, TikiTacky wrote:
Thanks for the suggestion. I've tried to do that, but the problem is that I'm not so sure what my rums are like. I have three rums (I'm not counting Barcardi as rum, because it's actually floor polish): Flor de Caña Extra Dry 4-Year, Flor de Caña Gold 4-Year, and Kraken. Would the Gold count as everything listed as Gold? What about the Extra Dry? I'm guessing Kraken is only "Spiced Rum."

I promise I'm not trying to be difficult, I'm just not particularly experienced in this regard. I didn't really drink until I was in my thirties (long story), and I've got some catching up to do. :)

I am not a purist myself. I generally use about 4 or 5 rums. Let's see...

Lemon Hart 151 (I have lots actually) and there is only one substitute, and that's an 80 proof Demerara..

Myers, when it calls for Myers.
Appleton VX or Extra (dark Jamaican rum and I use it as a sub for Demerara and anything dark)
Appleton Special Gold
Appleton or really any white

I try to have a Martinique Amber on hand (Clement), but I don't really mix with it much other than a Mai Tai.

That is it. Of course, you are asking "When it says Barabdos rum, what's the sub? Gold, Jamaican?" That's a little tougher I am afraid.

But as above, I just check all the rums as if I have them and sub on the fly. I have more stuff on hand, and if I own what is called for, I use it. If I am making the 3rd round for 4 of us, no way I am wasting hard to find Demerara in a Navy Grog when the Appleton will make us all just as happy.

As for the other one, it is not an easy click, but, at least each ingredient has a number of recipes you can make with it. That helps. Especially when you look at the price of a bottle of Stoh and see it makes 1 recipe. Skip that and get something more useful. (You don't want to make that recipe anyway...)