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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