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Recipe: Coco Punch and other recipes for cruzan blackstrap rum |
the drunken hat
Tiki Socialite
Joined: Dec 20, 2003
Posts: 331
From: Modesto, CA
|  Posted: 2006-04-13 3:05 pm Permalink
Quote:
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On 2006-04-13 11:18, kick_the_reverb wrote:
That horrid rum (Molasses Liqueur as Humuhumu called it) is usually $8-10 at some places, Trader Yossi's (Joe's) for example. At least it used to be. If you found a way to use it in a drink, a lot of us would thank you for helping us get rid of it 
Ran
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i saw this post on another thread and lemme say i don't totally disagree. however i have a few comments to add. first it is NOT a great rum but if you us in moderation as a flavor in a drink like any other syrup it adds a nice flavor. here is a recipe i created for our home bar. the name comes from a drink on the stockton islander menu and i'm quite sure that it was nothing like the one below. the drink is very "layered" and i have recieved good feedback from all i have made it for. feel welcome to add your comments if you like i have thick skin!
Coco Punch:
1.5 oz grapefruit juice
1.5 oz fresh lime juice
1.5 oz white rum ( i like the pyrat best but use what you have/like)
1 oz demerara (lemon heart or el dorado)
1 oz coconut syrup (i use trader vics but again use what you like)
.5 oz cherry syrup (you know the stuff the cocktail cherries are floatin in)
.5 oz black strap
shake thoroughly with ice and stain into a tall zombie glass or tiki mug full of ice. garnish however you like.
the key to using black strap in my opinion is making sure that: 1) you don't use a lot of it and/or 2) that you need to have a very sour base.
i hope you all enjoy this recipe and please post your own black strap recipes here.
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Tikiwahine
Tiki Socialite
Joined: Apr 09, 2003
Posts: 3288
From: Ontario, Canada
| Posted: 2006-04-13 4:03 pm Permalink
Last year at the Home Bar Crawl during the NW Tiki Crawl in Portland I had the pleasure of tasting a drink served by MrTikiBar's Dad. I'm not sure what(other than the blackstrap) was in it, but it was fantastic.
Maybe he could elaborate?
Just a couple of weeks ago during my trip to Seattle I was fortunate enough to find a bottle to bring home with me.
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finkdaddy
Tiki Socialite
Joined: May 11, 2004
Posts: 2050
From: Wisconsin
| Posted: 2006-04-13 4:19 pm Permalink
I guess I'm alone then when I say I love the stuff. I do agree though, that it does tend to overpower a drink if used in large amounts, but so does orgeat and everyone still loves Mai Tais. I do like it by itself on the rocks, but my favorite is to add a half ounce to the Captain's Grog recipe in the Grog Log. Another is to mix pineapple juice, coconut rum, and a bit of Black Strap. Mmmmm. 
By the way, that Coco Punch recipe sounds great!
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[ This Message was edited by: finkdaddy 2006-04-13 16:20 ]
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KuKuAhu
Tiki Socialite
Joined: Dec 23, 2002
Posts: 567
From: Kahiki, Ohio
| Posted: 2006-04-13 8:40 pm Permalink
I have used it in a simple sort of Cuba Libre-esque drink with decent results. It is just Black Strap and 7up with lemon (1/4.. squeezed and shell dropped in).
Now unlike a Cuba Libre, the sweetness of the soda is not cut as much because the rum itself is quite sweet, so.. be warned that this is a bit top heavy sugar wise. But it is a nice combo nonetheless with lots of crushed ice on a hot day.
I call it a Chupacabra, but you can call it awful if you wish.
Ahu
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thejab
Grand Member (first year) 
Joined: Mar 25, 2002
Posts: 2984
From: Forbidden Island, CA
| Posted: 2006-04-14 10:32 am Permalink
Although I would never drink it straight, I don't think Cruzan Black Strap is horrid, it just needs to be used sparingly, like Drunken Hat uses it.
A worse rum is Trader Vic's Dark Rum. That stuff makes any drink taste vile, and they should stop using it in their bars immediately! I noticed at Beverly Hills they use Curuba in the well, though I'm not sure if they use it as their main dark rum.
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Tikiwahine
Tiki Socialite
Joined: Apr 09, 2003
Posts: 3288
From: Ontario, Canada
| Posted: 2006-04-14 11:07 am Permalink
Made something up last night
2oz cruzan 5 year
1/2 a fresh squeezed lime
1/2oz cruzan blackstrap
2oz unsweetened pineapple juice
1/4oz coconut syrup
1/4oz licor 43
shake with crushed ice, strain into glass filled with crushed ice & let mellow a little. I'm not sure how I feel about this one. Drunkenmunky thought it was a little tart, and I tend to make things on the sweet side, so I think this calls for another round with maybe half the lime and a mint garnish.
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kick_the_reverb
Tiki Socialite
Joined: Jul 17, 2002
Posts: 573
From: Originally Israel, now Oceanside, CA
| Posted: 2006-04-14 11:20 am Permalink
Quote:
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On 2006-04-14 10:32, thejab wrote:
Although I would never drink it straight, I don't think Cruzan Black Strap is horrid, it just needs to be used sparingly, like Drunken Hat uses it.
A worse rum is Trader Vic's Dark Rum. That stuff makes any drink taste vile, and they should stop using it in their bars immediately! I noticed at Beverly Hills they use Curuba in the well, though I'm not sure if they use it as their main dark rum.
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Ok, I tend to overstate things. It's not as horrid as the TV dark. But not by much. I like the way the Drunken Hat suggested to use it. As a flavor additive, not to be used in large quantities.
Thanks for the recipes everyone.
Ran
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KuKuAhu
Tiki Socialite
Joined: Dec 23, 2002
Posts: 567
From: Kahiki, Ohio
| Posted: 2006-04-14 11:28 am Permalink
Quote:
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On 2006-04-14 11:07, Tikiwahine wrote:
I'm not sure how I feel about this one. Drunkenmunky thought it was a little tart, and I tend to make things on the sweet side, so I think this calls for another round with maybe half the lime and a mint garnish.
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No!
Too tart? I cannot believe that. One half lime with coconut syrup, pineapple juice, and Black Strap cannot possibly be too tart. It may just need more water if you are resting it to mellow a bit. So if any of the ingredients you are using are refrigerated, leaving them at room temp might be what you need (ie: small cans of pineapple juice as opposed to a large carton). Or shake it longer with more ice.
But other than being too concentrated, it sounds workable as is to me.
Ahu
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thejab
Grand Member (first year)
Joined: Mar 25, 2002
Posts: 2984
From: Forbidden Island, CA
| Posted: 2006-04-14 11:39 am Permalink
Cruzan V year? I don't recall seeing that before. Must be a Canadian import. Lucky Canadians with their Cuban rums and now Cruzan V year!
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KuKuAhu
Tiki Socialite
Joined: Dec 23, 2002
Posts: 567
From: Kahiki, Ohio
| Posted: 2006-04-14 12:01 pm Permalink
Quote:
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On 2006-04-14 11:39, thejab wrote:
Cruzan V year? I don't recall seeing that before. Must be a Canadian import. Lucky Canadians with their Cuban rums and now Cruzan V year!
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Er.. the black label Cruzan Estate diamond is a five year rum.
Unless I am mistaken.
Ahu
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Tikiwahine
Tiki Socialite
Joined: Apr 09, 2003
Posts: 3288
From: Ontario, Canada
| Posted: 2006-04-14 12:06 pm Permalink
yup, that's the one Ahu, sorry for the confusion. I thought they all said 'estate diamond rum' on them.
Just finished the bottle - it smells like brown sugar sniiiif mmmmmm
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Tikiwahine
Tiki Socialite
Joined: Apr 09, 2003
Posts: 3288
From: Ontario, Canada
| Posted: 2006-04-14 6:27 pm Permalink
just mixed another one up. the only thing I did differently was increast the licor 43 to 1/2oz instead of 1/4
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finkdaddy
Tiki Socialite
Joined: May 11, 2004
Posts: 2050
From: Wisconsin
| Posted: 2006-04-15 07:33 am Permalink
I'm taking this thread in a slightly different direction:
I just found a yummy looking recipe for a Cider Soaked Smoked Ham with Honey Rum Glaze. The glaze calls for 2 cups of dark rum, but I thought this would be terrific with Black Strap. I'm making this for Easter dinner, so I'll let you know tommorow how it tastes.
Along what thejab was saying, I think Trader Vics Spiced Rum is about the worst tasting liquid ever produced.
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[ This Message was edited by: finkdaddy 2006-04-15 11:10 ]
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The Ragin' Rarotongan
Tiki Socialite
Joined: Mar 26, 2004
Posts: 282
From: Now, Ocala Florida
| Posted: 2006-04-15 11:04 am Permalink
I like black strap, I actually use in a Dark n' Stormy with the Gosslings, and it turned out great. It can overpower a drink quickly like you guys have said if not used sparingly.
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Helz
Tiki Socialite
Joined: Oct 31, 2004
Posts: 415
From: Westminster, CO
| Posted: 2006-04-16 09:31 am Permalink
This one?
http://www.epicurean.com/featured/cider-soaked-baked-ham-with-honey-rum-glaze.html
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