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Smith & Cross Traditional Jamaica Rum

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63 replies to this topic

#61 Hassouni

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Posted 29 August 2014 - 11:19 PM

OK - I will make an exception for French pink things; rosé and rosé champagne are fine....


Hehehe, my Moroccan rosé is pretty good too...but French influence, after all...

#62 Rafa

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Posted 02 September 2014 - 05:44 PM

I made a Kingston Negroni with these specs:


1 1/2 oz S&C

3/4 oz Punt e Mes

3/4 oz Campari 

2 ds Regan's

Big fat grapefruit twist

One big rock.




My colleagues were less enthused about the Snoop Lion I made them than Mme. Frog was, however. 

Edited by Rafa, 02 September 2014 - 06:10 PM.

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”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

#63 lesliec

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Posted 02 September 2014 - 05:51 PM

Kingston Negroni sounds tasty.  I'm hoping a colleague who's in the UK at the moment is going to bring some S&C back for me, so that would be a good start.


And I'm sure you mean Madame Frog!

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#64 Hassouni

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Posted 02 September 2014 - 10:37 PM

Kingston Negronis are the jam