Post #656848 by heylownine on Fri, Oct 26, 2012 8:09 PM

On 2012-10-25 16:12, Luckydesigns wrote:
I recently got back into experimenting with mixology and re-read this whole thread. I don't think Whalers is THAT bad of a dark rum. Bong has made me a million mai-tais with that stuff and it seems pretty good to me as a mixing rum.

In the rum barrel that I made last night, I used Lemonhart, Appleton Estate V/X, and Bacardi 151 for the light puerto rican rum. Beachbum Berry says that that is a suitable rum for a light puerto rican rum. It was pretty sharp. What are alternatives to that? Or is that what you guys use?

I always substitute Cruza) when a recipe calls for Puerto Rican rum (either amber or white, depending on the recipe). Flor de Caña and Don Q make decent Puerto Rican substitutes as well.

For dark Jamaican, I'm partial to Coruba rather than Whalers. If I want to hit the gas, Smith & Cross is a great Jamaican rum. Not dark like Coruba, but high octane and highly mixable. It's a little pricey compared to the Coruba however.

For what it's worth, when I make the Rum Barrel from Tiki+, I use Cruzan light (white), El Dorado 12, and either Appleton V/X or Smith & Cross for the Jamaican rum. That drink is fairly strong without the 151, though if I were going to use it, I'd float .5 ounces of Lemon Hart on the top of my barrel.

Kevin