Smith & Cross - Tiki Drinks and Food

S Sunny&Rummy Member Melbourne, FL Joined: Jun 13, 2013 Posts: 601	S Sunny&Rummy Posted posted on Thu, Aug 29, 2013 6:25 AM I LOVE SMITH&CROSS!!! Great, great Jamaican rum. . . absolutely epitomizes the "hogo" funkiness Dave Wondrich has written about. There is a thread somewhere on Ministry of rum that talks about how many different esters come off of Wedderburn and Plummer pot stills â€”Â can't remember which is which but one of them is in the hundreds and one of them is in the thousands. As far as mixing, Smith&Cross makes a fantastic combo rum in a Mai Tai. It is so capable of taking over the drink that I usually go 0.75 oz on the Smith&Cross and 1.25 oz on the companion rum. An awesome non-Tiki Smith&Cross recipe for Negroni fans (I am one) is the Kingston Negroni created by JoaquÃn SimÃ³ of NYC's Death & Co. Sub Smith&Cross for gin in a trad 1:1:1 Negroni. Some recipes dial the red vermouth back to 0.75 oz and I will do so if I am using something like Punt e Mes, but otherwise I go with equal parts. Traditional Negronis are stirred, strained and served up, but the Imbibe rendition of SimÃ³'s recipe calls for strained over ice in a rocks glass and garnished with an orange slice and that is how I usually do mine. Try it, it's delicious!

I LOVE SMITH&CROSS!!!

Great, great Jamaican rum. . . absolutely epitomizes the "hogo" funkiness Dave Wondrich has written about. There is a thread somewhere on Ministry of rum that talks about how many different esters come off of Wedderburn and Plummer pot stills â€”Â can't remember which is which but one of them is in the hundreds and one of them is in the thousands.

As far as mixing, Smith&Cross makes a fantastic combo rum in a Mai Tai. It is so capable of taking over the drink that I usually go 0.75 oz on the Smith&Cross and 1.25 oz on the companion rum.

An awesome non-Tiki Smith&Cross recipe for Negroni fans (I am one) is the Kingston Negroni created by JoaquÃn SimÃ³ of NYC's Death & Co. Sub Smith&Cross for gin in a trad 1:1:1 Negroni. Some recipes dial the red vermouth back to 0.75 oz and I will do so if I am using something like Punt e Mes, but otherwise I go with equal parts. Traditional Negronis are stirred, strained and served up, but the Imbibe rendition of SimÃ³'s recipe calls for strained over ice in a rocks glass and garnished with an orange slice and that is how I usually do mine.

Try it, it's delicious!

Post #691843 by Sunny&Rummy on Thu, Aug 29, 2013 6:25 AM