Everyone likes lists; especially when we get to make comparisons and argue over the results. This list featuring the best rums is pretty good even if we can’t get some of ‘em up here in Ontario. Hence my take on the best value for your money:
Flor de Cana 7 Year Old (26286, 750 mL, $30.20)
El Dorado 5 Year Old (894014, 750 mL, $24.80)
El Dorado 15 Year Old (705418, 750 mL, $59.75)
Havana Club Barrel Proof (113159, 700 mL, $55.20)
Havana Club Anejo Reserva (443903, 750 mL, $26.95)
Sailor Jerry Spiced (80127, 750 mL, $28.45)
Wray & Nephew Overproof (326223, 750 mL, $34.95)
Matusalem 15 Year Old Gran Reserva (464222, 750 mL, $39.95)
Pyrat XO (a bit of a cheat ‘cos it’s not available anymore)
Appleton V/X (177808, 750 mL, $23.75)
There are some new rums out there that I have yet to try; Element 8 Gold Rum (135517, 700 mL, $ 59.95), Brugal Gold Label Rum (600502, 750mL, $22.95), Papagayo Fairtrade Organic Golden Rum (118612, 700mL, $26.35) and Sea Wynde Pot Still Rum (162537, 750mL, $49.95).
Of course, with the here-today-gone-tomorrow attitude the LCBO has when it comes to keeping products on their shelves, I’ll probably not get a chance. Anyone tried ‘em yet? |Kaiser Penguin|
For every recipe there can be as many as half-a-dozen alternatives. While we can debate the “trueness” of each one, it makes much more sense to focus on enjoying what works the individual. I like my gin-and-tonics with a healthy dose of Angostura Bitters (an adulterated Pink Gin if you will); it works for me.
As a bartender, I’m sometimes guilty of getting snarky with guests who assign the wrong name or attributes to a cocktail they’ve ordered. It can be difficult to separate ego from adequately satisfying the needs of a guest but I find the best way to sidestep this issue is to ask a series of leading questions in order to establish exactly what it is they want.
You can always make fun of their shitty taste when they’re gone. |Underhill-Lounge|
If you happen to be in Phoenix, check out some of these bars. Last time I was there, I wasn’t even legal. |AZCentral|
On the other hand, if you’re in the Liaoning Province in China and someone offers you a bottle of moonshine, don’t accept… it could have been made from tiger bones! |UPI|
The National Restaurant Association is looking for “signature cocktails” and if they pick yours you’ll get cash and be featured in all sorts of promotions. Judging from the picture on the website, it won’t be much of a contest if they’re using Bacardi flavored-rums. |National Restaurant Association|
For those of us looking for good drinking, look no further than these Kentucky Mimosas. Bourbon and sage? I’m down! |The Bitten Word|
Next time you’re at a halfway-decent bar, try asking for the Bee’s Knees. You won’t be disappointed. |Science of Drink|
Or you could always just get a Zombie. Like most tiki drinks, fresh ingredients will make or break this cocktail so don’t just order one anywhere. Most places that couldn’t make one properly also probably wouldn’t serve more than 3OZ of booze in one sitting so you’re not missing out. |Sippity Sup|
(Photo found randomly through Google Image search. Yes, this means I’m not going to credit it.)