Posted 17 September 2014 - 03:16 PM
”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937
Posted 17 September 2014 - 08:00 PM
I am still confused. When Hemingway walked into El Floridita and was handed a glass, what would be in it and in what proportion?
In my glass at the moment is Mississippi punch.
Posted 17 September 2014 - 08:36 PM
Can we try to keep things straight for 2 weeks or at least one thread page?
I have the authority of the Bum. And I know for a fact Rafa is consulting the same recipes for his Power Daiquiris
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Posted 18 January 2015 - 08:10 PM
I had not tasted a daiquiri in a while, but I have a lot of seldom used rum and a lot of limes. These were Embury's ratio, with Difford's suggestion of shaking with the lime peel:
I enjoyed them both. My only complaint is they warmed up a bit while waiting for the pictures. And I apologize for the hand held iPad photographs in front of the computer.
Now I suppose I could post the same pictures in the dinner thread.
Posted 18 January 2015 - 08:22 PM
What nuts are those?? They look great! Do you have a recipe if they're homemade?
Posted 18 January 2015 - 08:30 PM
Thank you, I am flattered. They are ShopRite supermarket store-brand dry roasted salted peanuts. My special recipe is to add a lot of extra salt.
Posted 18 January 2015 - 08:36 PM
Well chalk it up to the sophisticated presentation and photo then! Looks very appetizing.
Posted 20 April 2015 - 11:33 AM
Speaking of Denizen Merchant's Reserve, it was really great in the Daiquiri variation called Captain's Blood (named after the classic movie with Errol Flynn). Rum, lime juice, simple, Angostura bitters
Tasteful and balanced; gone in no time.
Edited by FrogPrincesse, 20 April 2015 - 11:34 AM.
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