I used to know a Naval officer who made a delicious Navy grog by layering white rum, gold rum, and black rum, then carefully inserting a single ice cube. That thing had such a high percentage of alcohol that ice would form spontaneously on the outside of the glass. At least, that's the explanation he offered. I only know that it was delicious and deadly.
Having no knowledge of bar tending, but a love of bitters, I can't resist asking: Could you do something with a sweet or flowery rum (like the French rums made from sugar cane) and some form of bitters in place of the sour flavor? Or wouldn't that count as a tiki?
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Date: 2010-10-09 03:33 am (UTC)Having no knowledge of bar tending, but a love of bitters, I can't resist asking: Could you do something with a sweet or flowery rum (like the French rums made from sugar cane) and some form of bitters in place of the sour flavor? Or wouldn't that count as a tiki?