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Dave the Cook

Jack Rose

32 posts in this topic

I'm finding that the Bonded is rougher than it used to be. 


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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

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Sorry to be the source of your disappointment! And to fess up, that's no longer how we make them. It's more like:

 

2 oz Laird's Bonded

0.25 (1T) oz lemon juice

0.25 (1T) grenadine

 

We will try an Autumn in Jersey -- once we've replenished the orgeat. Thanks for the tip.

 

One tablespoon is 1/2 ounce.  Did you mean teaspoon?

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Oy. I got confused between making two drinks and making one. So for one cocktail, it's 

 

2 oz Laird's Bonded

0.25 oz lemon juice

0.25 oz grenadine


Yeah, maybe it's a little rough, but I like the base spirit forward.

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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JackRose05052014.jpg

 

 

8:2:1 with peanuts.

 

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Exquisite chiaroscuro on that Laird's, Jo. Lovely glassware too.

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Thanks on both counts!  The drink was good too.  The glass pattern is Baccarat Comtesse De Paris.

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I repeated the experiment at 8:2:1, but this time Laird's Bottled in Bond and raspberry syrup, rather than the grenadine.  Not so great, unfortunately.  Peanuts are still nice.

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