Sooo, I was in St Michaels, MD (a pretty and well-heeled maritime town on the Eastern Shore of the Chesapeake Bay) over the Memorial Day weekend and lo and behold, there's a new rum distillery operating there! Lyon Distilling Co has been open about 6 months and produces rum from a 50/50 mix of organic molasses and Florida Crystals cane sugar, all in mini pot stills. I bought some of their white spirit, which is like a mix between agricole and hogo-less Jamaican. Very distinctive, but very high quality.
So of course I had to make a Daiquiri with it
8:2:1 ratio, with 2:1 SS. I have to say, as interesting as the rum is neat, something about it doesn't really work in the Daiquiri. It's not molasses-y enough (like S&C/Pusser's, etc) to work as a Jamaican Daiquiri, and not clean enough to sub as an Agricole Daiquiri. Of course, I think the best Daiquiris are still made from column-stilled Cuban style rums. I'll try it in a Mojito and a few other classic white rum applications next.
Having half a (cheap! juicy!) lime left*, I made my first ever Crafty and Elusive Elk (a rare KC drink that Rafa has no involvement in whatsoever ). Followed the recipe more or less exactly, except I have Camarena Reposado for the tequila, and Fidencio Classico for the mezcal. And Kaiser P's falernum recipe, since someone (Leslie?) said it blows Velvet out of the seas.
This, ladies and gents of the spirits forum, is one hella ballin' drink. Highly highly recommended.
*Limes are back to 30 cents a pop at H Mart, and this one had 1.5 oz of juice in it! Score!!!)
Edited by Hassouni, 29 May 2014 - 10:20 PM.