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Inspired by bostonapothecary's recent discussion of prune juice as a traditional rum additive, I started thinking about the felicitous combination of Bonal with Smith & Cross, and, with sacrilegious disregard for spirit categories, began using an equal parts mix of the two as my go-to "rum" in recipes that call for the Jamaican stuff.
A Mai Tai with an ounce and a half of Bonal to one and a half of Smith & Cross is a thing of beauty.
Inspired by bostonapothecary's recent discussion of prune juice as a traditional rum additive, I started thinking about the felicitous combination of Bonal with Smith & Cross, and, with sacrilegious disregard for spirit categories, began using an equal parts mix of the two as my go-to "rum" in recipes that call for the Jamaican stuff.
A Mai Tai with an ounce and a half of Bonal to one and a half of Smith & Cross is a thing of beauty.
