Tiki Central / Tiki Drinks and Food / Recipe: Rums needed for recipes?
Post #767747 by TorchGuy on Tue, Aug 23, 2016 2:25 AM
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TorchGuy
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Tue, Aug 23, 2016 2:25 AM
I bartend at a friend's party once a year, in the spring. Next year, I suggested a tiki theme-- proper tiki. I grabbed some recipes that I like drinking at bars occasionally, but I realized that I often forget to take note of which rums are used. Would other TC denizens please have a look at this list? I found these recipes online, and copied them with the descriptions given. What I want to know is, how many and which rums do I need? My specialty is liqueurs, I know only the basics about rum types. I hope to buy as few bottles as possible, while still making the drinks properly. Recipes list white and dark Jamaican, light and gold Puerto Rican, Demerara 80 and 151, amber Martinique, Cruzan white, and unspecified dark and light. So is that eight-plus bottles, or are there compromises which don't kill the uniqueness of each mix? If I DO need one of each of these, I still don't know what brands and editions are best. In a few spots, I mention 'orange liqueur.' I usually buy Pierre Ferrand Dry Curacao, but will it work well in all of these, or do I need some Grand Marnier, Cointreau, something sweeter for one of them? I also don't know what 151 to buy. Most of these calling for it ask for Demerara, but zero Demerara 151 is available in Washington (that I can find). I'll be in San Jose/San Francisco next month, so if there's one sold there, I can buy a couple of bottles. If there's anything else anyone suggests for this list, which they're sure is available in California, let me know. Recipes: Jamaica Daiquiri-- Royal Bermuda Yacht Club-- Mai Tai-- Scorpion-- Demerara Dry Float-- Gun Club Punch-- Test Pilot-- Zombie-- 151 Swizzle-- War God-- Spindrift-- |