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Posted

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

Posted

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?

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 2 weeks later...
Posted

JackRose05052014.jpg

 

 

8:2:1 with peanuts.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Posted

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

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Posted

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.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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