Dark Jamaican: Myers vs Coruba - Tiki Drinks and Food

J jokeiii Tiki Socialite Miami, FL Joined: Sep 18, 2010 Posts: 503	J jokeiii Posted posted on Sat, Aug 19, 2017 12:43 PM Whether it be Hamilton, Wray and Nephew, Smith & Cross, Rum Fire or any other high pot still rum, I'd be curious how to approximate the actual flavor of the old Coruba, not just add a random dose of funk to the new one. I don't remember if it was this thread or another one, but someone a while back had mentioned making a Mai Tai with 2 oz Coruba. I tried that with the new stuff and it wasn't good at all. I'd love to know exactly what it's missing and keep reusing that old label bottle I have with a blend that actually tastes like what belongs in there. Mike, To my palate, 3:1 "new" Coruba to Hamilton does the trick. HTH! -J. [ Edited by: jokeiii 2017-08-27 16:27 ]

Whether it be Hamilton, Wray and Nephew, Smith & Cross, Rum Fire or any other high pot still rum, I'd be curious how to approximate the actual flavor of the old Coruba, not just add a random dose of funk to the new one. I don't remember if it was this thread or another one, but someone a while back had mentioned making a Mai Tai with 2 oz Coruba. I tried that with the new stuff and it wasn't good at all. I'd love to know exactly what it's missing and keep reusing that old label bottle I have with a blend that actually tastes like what belongs in there.

Mike,

To my palate, 3:1 "new" Coruba to Hamilton does the trick.

HTH!

-J.

[ Edited by: jokeiii 2017-08-27 16:27 ]

Post #779022 by jokeiii on Sat, Aug 19, 2017 12:43 PM