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The Kitchen & The Speakeasy
Rum anyone?
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<blockquote data-quote="Ol&#039;Dawg" data-source="post: 95778" data-attributes="member: 105"><p>Yesterday when I dropped by Green's Discount Liquors in Greenville, SC I too was surprised by the number of new rums available on the shelves. Unfortunately they didn't have any Screech from Newfoundland which I really enjoyed on a hunting trip there several years ago.</p><p></p><p>Anyway, the darker rums are more appealing to me with Myers Dark or Bacardi Anejo hecho in Mexico being my favorites. For an amber rum, Mt. Gay is what I usually buy.</p><p></p><p>In the summer I'll make a Cuba Libre with Mt. Gay or a Hemingway Daiquiri (grapefruit juice w/lime splash on crushed ice) with Myers Dark. During the winter I like hot chocolate with Bacardi Anejo. Though I haven't made it in a while, a good recipe I learned from merchant in Charlotte Amalie consisted of a 32 oz. can of Hawaiian Punch, 8 oz. of orange juice, and the juice of one lemon and one lime, topped with a bottle of rum.</p><p></p><p>Jim</p></blockquote><p></p>
[QUOTE="Ol'Dawg, post: 95778, member: 105"] Yesterday when I dropped by Green's Discount Liquors in Greenville, SC I too was surprised by the number of new rums available on the shelves. Unfortunately they didn't have any Screech from Newfoundland which I really enjoyed on a hunting trip there several years ago. Anyway, the darker rums are more appealing to me with Myers Dark or Bacardi Anejo hecho in Mexico being my favorites. For an amber rum, Mt. Gay is what I usually buy. In the summer I'll make a Cuba Libre with Mt. Gay or a Hemingway Daiquiri (grapefruit juice w/lime splash on crushed ice) with Myers Dark. During the winter I like hot chocolate with Bacardi Anejo. Though I haven't made it in a while, a good recipe I learned from merchant in Charlotte Amalie consisted of a 32 oz. can of Hawaiian Punch, 8 oz. of orange juice, and the juice of one lemon and one lime, topped with a bottle of rum. Jim [/QUOTE]
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