Post #699521 by AceExplorer on Fri, Nov 15, 2013 11:46 AM

On 2013-11-15 08:45, Swanky wrote:
Also, do not buy a bottle of Stroh just to make that one drink. Use the most fowl tasting liquor you have as a sub and never look back. Cachaca maybe, Mezcal. Anything. Don't waste that money on Stroh just to make that. And the Jaguar? Really?

I'm amazed at the negative reactions to Stroh rum. I recently tried it for the first time, and I found it to be an interesting and unique addition to my bar -- in a good way. It is a spiced rum and better than many others on the shelf. Since it is so unique, I have had friends taste it and none had negative reactions to it. I bought it to accurately make the Frankie's Tiki Room drinks from their new book. So is the negative reaction to Stroh in any way related to, perhaps, not recognizing it as a spiced rum? Or is it just seen as a bad rum? For now, I'm taking the negative reactions with a grain of salt and I'm going to have some fun with it. I have recently acquired a bottle of the Stroh 60 and also a bottle of the Stroh 80. Waste of money? Not if I'm having fun with it, and so far I am. The Frankie's Tiki Room folks seem to be quite successful with it, so I'm gonna follow in their footsteps a bit and see how it works out. I'm not married to it - could end up never buying it again after I run out - but I am going to give it a good road test in the context of the Frankie's recipes. I do not anticipate using it to make variations of classic Mai Tais, Zombies, etc. but simply explore more of the Frankie's drinks. Their cocktails, and the beautiful photographs in their book, are generally big hits with my guests.

So for now I am saying "yay" to Stroh.