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Ed Hamilton

eGullet Society staff emeritus
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    http://www.ministryofrum.com

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    sailing yacht Triton

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  1. I'd suggest a variation of Orange Blossom which is 3 part Hamilton 86, 1 part Hamilton Pimento Dram stir and fill the glass with fresh orange juice, garnish with mint. For something as audacious as Bombogenesis I'll substitute some Hamilton 151 for some of the Hamilton 86, depending on the severity of the occasion in your locale.
  2. Here's how I discovered the point. After working, and it was work, to blend the right rums for my 151 I also wanted a blend that I could also dilute to 86 proof and still be good enough to sip, on the occasion that I just wanted something to go with that last piece of apple pie or chocolate. Now I wasn't looking for something to put in my best crystal snifter, but rather something I could drink 1/2 an ounce of to help rinse the crumbs from between my teeth before heading to bed. When I found that rum I immediately started the process to bottle it as 151 and 86 proof, knowing that the bulk of t
  3. I usually squeeze about 12oz of juice per drink into a 16 oz glass. I hope this helps. I'm not a mixologist, I don't play one on the internet and I've never measured a drink in my life (I do say 'about'). Everyone wants their drinks mixed to taste so experiment and enjoy. I'm also lucky enough to have a mint plant by my back door, so I garnish with fresh mint, when I remember it.
  4. I have become very partial to about 1.25oz Hamilton 86proof Demerara Rum, .5oz Hamilton Pimento Dram mixed in a large glass then filled with FRESHLY squeezed orange juice. Beachbum Berry's Ancient Mariner is another of my favorites. I'll let you google that and discover more of Jeff's recipes for yourself. Or you can find the recipe on the back label of Hamilton Pimento Dram. To find Hamilton Pimento Dram in your state scroll down and click on your state on this map.
  5. To add a note to Andrew's post, as I travel the country I encounter USBG chapters that really work, San Francisco is one where the USBG isn't beholding to Southern as much as it is in say Chicago. Washington and Oregon are truly independent and are thriving as are those independents in the nation's capitol. Who recently put on a great Repeal Day ball without the USBG. As one who wouldn't be part of any organization that would have me as a member, I can say that I enjoy working with both USBG and the independent bartenders. I've done tastings and seminars for USBG chapters without any interfer
  6. Martin has spent a lot of time writing all the software for his site so I'd forget about getting a free copy of the software.
  7. Chicago confidently concedes to be behind the much of the rest of the country when it comes to the cocktail culture which is a shame considering Chicago has many fine restaurants. But great ethnic food from around the world doesn't necessarily translate to good cocktails. Within a few steps of the bustling corner of North and Damen is a logical location for Violet Hour, it's easy to get to via the Blue Line or several bus lines and there are taxis everywhere, I don't drive when I'm out on the town. Only three days after the softest bar opening Chicago has seen for some time I didn't feel like
  8. The last year of traveling is taking its toll and I need some rest and some more rum. I'll be back Jan 16th, enjoy the holidays and the rum.
  9. Actually Montecristo is made from sugar cane syrup and not fresh juice and is distilled to about 92% alcohol making it a nice white rum.
  10. I'm a little confused by that article, but think the last person interviewed has the right idea. Bacardi and the others are talking about gold rums, which is a little self-serving. Certainly gold rum as a subset of the rum industry is going to grow as the whole industry grows, and since the gold rum subset is small it has the potential to show great growth percentages. I for one don't consider Captain Morgan Spiced Rum a gold rum. But then I wouldn't call Appleton VX a gold rum and certainly put it in the same class as Captain Morgan.
  11. Now that we have confirmed that your link is rubbish, can you please give us the correct link? I suspect you were referring to this article in the The Publican.
  12. I'm going to be in St Lucia in a few weeks, if it's bottled at the distillery I'll be able to get some at the distillery. If it's bottled in the UK, well that's another story. Sending alcohol to the US can be a challenge. PM me for details on how the distributor can send me samples. I'm working on the next book and would like to include these rums if they are bottled at the distillery. Unfortunately there are a lot of spirits which claim to be from a place with a reputation for quality but are blended and bottled elsewhere with little regard to the origin of the spirit.
  13. Macha Fine Wine & Spirits has a very good selection. I don't see the Trois Rivieres rums on his on-line list, but you can try to contact him through the website. La Favorite 1993 was not exported and is no longer available.
  14. Image seems to be the main objective here. The current Anejo Especial bottles I've seen were dark brown. Are the bottles you're looking at dark brown as well?
  15. Once you get by the age confirmation pages, I think you'll see that these bottles are very different. <br> essential rum<br> seriously vodka<br> Is Neisson a good mixer? That depends entirely on what you want to mix with it. Coca? Definitely not. If you looking to make tasteless faux-tinis, probably not.
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