An honest comment from an occasional drinker - Tiki Drinks and Food

TBK The Blue Kahuna Member Points East & West Joined: Jun 01, 2011 Posts: 380	TBK The Blue Kahuna Posted posted on Sat, Jun 29, 2013 12:22 PM I think that if you use different rums/alcohols in different drinks (which is usually the case) you'll notice a distinct difference . . . its very easy to discern a properly made Mai Tai from a Zombie from a Rum Barrel from a Fog Cutter from a Tiki Puka Puka from a Shingle Stain from a Monkey Pod, etc. Most tiki cocktails were developed to highlight particular rums and rum styles . . . I have many, many different types of rum, i.e. country of origin, distillation method, aging process, etc. I will often make the same drink substituting different rums . . . changing out the agricole in a Three-Dots-And-A-Dash for a Barbados rum changes the drink significantly . . . I think you need to experiment more with different rums :) it rough, but somebody has to do it!

I think that if you use different rums/alcohols in different drinks (which is usually the case) you'll notice a distinct difference . . . its very easy to discern a properly made Mai Tai from a Zombie from a Rum Barrel from a Fog Cutter from a Tiki Puka Puka from a Shingle Stain from a Monkey Pod, etc. Most tiki cocktails were developed to highlight particular rums and rum styles . . .

I have many, many different types of rum, i.e. country of origin, distillation method, aging process, etc. I will often make the same drink substituting different rums . . . changing out the agricole in a Three-Dots-And-A-Dash for a Barbados rum changes the drink significantly . . .

I think you need to experiment more with different rums :) it rough, but somebody has to do it!

Post #683920 by The Blue Kahuna on Sat, Jun 29, 2013 12:22 PM