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abenc85

abenc85

2 hours ago, Rafa said:

Molasses will add some sugar (and acid), though less than you'd think. The final product won't be liqueur-sweet, just pungent with molasses flavor.

 

i think last time I started with ten parts rum to one part baking molasses and found that extremely flavorful and had to rum it down.

 

I currently work at Covina and the Roof at Park South in NYC.

 

 

Do you think, in that case, a ratio of 1:15 might work? What Gosling's be a good base rum, or do you think something else?

 

The menus look lovely, wish I had known on my last trip to NYC!

abenc85

abenc85

2 hours ago, Rafa said:

Molasses will add some sugar (and acid), though less than you'd think. The final product won't be liqueur-sweet, just pungent with molasses flavor.

 

i think last time I started with ten parts rum to one part baking molasses and found that extremely flavorful and had to rum it down.

 

I currently work at Covina and the Roof at Park South in NYC.

 

 

Do you think, in that case, a ratio of 1:15 might work? What Gosling's be a good base rum, or do you think something else?

 

The menu's look lovely, wish I had known on my last trip to NYC!

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