Recipe: Samoan Typhoon-Sippin' Safari - Tiki Drinks and Food

LL Limbo Lizard Tiki Socialite Aboard the 'Leaky Tiki', Dallas Joined: Aug 24, 2006 Posts: 788	LL Limbo Lizard Posted posted on Wed, Aug 31, 2011 9:44 PM In 1969 (the date cited in the recipe) I believe "dark" Puerto Rican rum really meant "gold",... as opposed to "light", which was the white rum. In my old bartending books, including the 1948 and 1972 Trader Vic's, the varieties and qualities of Puerto Rican rums do not include what we would consider a truly "dark rum". Instead, they are considered more akin to Cuban rums - light bodied and relatively dry. I believe Bacardi Select is a relative latecomer. I think the appropriate and intended Puerto Rican rum for the Samoan Typhoon recipe is the gold - in which case, the 1 ounce of Myers's would actually contribute something to the overall flavor. Four ounces of Bacardi Select? You might as well put 5 ounces, and skip the Myers's.

In 1969 (the date cited in the recipe) I believe "dark" Puerto Rican rum really meant "gold",... as opposed to "light", which was the white rum.
In my old bartending books, including the 1948 and 1972 Trader Vic's, the varieties and qualities of Puerto Rican rums do not include what we would consider a truly "dark rum". Instead, they are considered more akin to Cuban rums - light bodied and relatively dry. I believe Bacardi Select is a relative latecomer.
I think the appropriate and intended Puerto Rican rum for the Samoan Typhoon recipe is the gold - in which case, the 1 ounce of Myers's would actually contribute something to the overall flavor. Four ounces of Bacardi Select? You might as well put 5 ounces, and skip the Myers's.

Post #605045 by Limbo Lizard on Wed, Aug 31, 2011 9:44 PM