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The Worst Rum List. |
Luckydesigns
Tiki Socialite
Joined: Sep 15, 2002
Posts: 1909
From: Costa Mesa
|  Posted: 2012-10-25 10:02 pm Permalink
Yeah, the only reason that I even got Bacardi was because it was the suggested rum on the Tiki+ app.... I wouldn't normally trust the stuff either. I'll retry with the adjustments. I already have everything that I need with the swap-out! Thanks, dudes.
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heylownine
Grand Member (first year) 
Joined: Oct 05, 2008
Posts: 496
From: Agoura Hills, CA
| Posted: 2012-10-26 8:09 pm Permalink
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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?
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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
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heylownine
Grand Member (first year)
Joined: Oct 05, 2008
Posts: 496
From: Agoura Hills, CA
| Posted: 2012-10-26 8:20 pm Permalink
And I'll echo ATP's Bacardi sentiment, with one exception. Bacardi 8 is surprisingly good, both neat and as a mixer. It's the only Bacardi allowed in my liquor cabinet.
I have some Bacardi 151 around because I used to think it was good for adding literal fire to a cocktail via a squeezed lime shell. Then I found the much livelier combination of a good size crouton and lemon extract. At that point Bacardi 151 was rendered completely obsolete.
kevin
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AceExplorer
Grand Member (2 years) 
Joined: Apr 03, 2008
Posts: 327
From: Deep in the Jacksonville Florida jungle.
| Posted: 2012-10-27 04:31 am Permalink
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I have some Bacardi 151 around because I used to think it was good for adding literal fire to a cocktail via a squeezed lime shell. Then I found the much livelier combination of a good size crouton and lemon extract. At that point Bacardi 151 was rendered completely obsolete.
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Kevin, great tip, never heard that before! Makes me wonder, if I don't have a crouton on hand, how a sugar cube might work... You're sending me to the grocery store to seek out lemon extract, and then straight to the lab to experiment! heh...
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heylownine
Grand Member (first year)
Joined: Oct 05, 2008
Posts: 496
From: Agoura Hills, CA
| Posted: 2012-10-27 09:40 am Permalink
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On 2012-10-27 04:31, AceExplorer wrote:
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I have some Bacardi 151 around because I used to think it was good for adding literal fire to a cocktail via a squeezed lime shell. Then I found the much livelier combination of a good size crouton and lemon extract. At that point Bacardi 151 was rendered completely obsolete.
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Kevin, great tip, never heard that before! Makes me wonder, if I don't have a crouton on hand, how a sugar cube might work... You're sending me to the grocery store to seek out lemon extract, and then straight to the lab to experiment! heh...
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Credit where credit is due...I learned the lemon extract bit from other threads in this same food/drink forum. But I saw the value right away when I saw the impressive flame and the price per ounce on extract.  I haven't tried a sugar cube, but it should work just fine.
Kevin
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swizzle
Tiki Socialite
Joined: Jun 03, 2007
Posts: 647
From: Melbourne,Australia
| Posted: 2012-10-28 02:18 am Permalink
The crouton might be the cheap way to do it but unfortunately the downfall is you end up with the smell of burnt bread in the air when it's gone out.
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Luckydesigns
Tiki Socialite
Joined: Sep 15, 2002
Posts: 1909
From: Costa Mesa
| Posted: 2012-10-29 09:34 am Permalink
Thanks for the Rum Barrel tips.
Lemon Extract is super expensive, isn't it? I remember buying that stuff, years ago, for the cruton fire thing. Maybe my Bacardi 151 will be relegated to being lit on fire.
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AceExplorer
Grand Member (2 years)
Joined: Apr 03, 2008
Posts: 327
From: Deep in the Jacksonville Florida jungle.
| Posted: 2012-10-29 09:51 am Permalink
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On 2012-10-29 09:34, Luckydesigns wrote:
Lemon Extract is super expensive, isn't it?
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I Googled lemon extract before I wrote my reply and saw it listed between $2 (2 oz, Wilton brand) and $30 (32 oz, McCormick brand) plus shipping. So I thought I *might* be able to find it locally at a grocery store, specialty store, or Penzey's. My guess is that *real* lemon extract is an oil-type liquid, so I would have to be careful to avoid flavorings and other fake stuff. I'm hoping that it may be a relatively common baking ingredient.
Good point about croutons and the potential for burnt bread smell. That seems to be another good reason for using a sugar cube or spent lime shell. Now I have three things to test - crouton, sugar cube, lime shell - and with identical amounts of burnable liquid see how long and how well each burns. 151 dies down pretty quickly. It would be neat if lemon extract had a brighter flame and lasted longer and then also smelled good. (Yup, I want it all...!!!)
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AceExplorer
Grand Member (2 years)
Joined: Apr 03, 2008
Posts: 327
From: Deep in the Jacksonville Florida jungle.
| Posted: 2012-10-29 10:03 am Permalink
As of 10/29/2012, Penzey's web site shows the following quantities and prices for lemon extract:
Lemon Extract 16 fl. oz. Bottle 93211 30.99
Lemon Extract 2 fl. oz. Bottle 93237 5.49
Lemon Extract 4 fl. oz. Bottle 93253 9.49
Lemon Extract 8 fl. oz. Bottle 93282 16.99
I'm fairly certain I would find this in one of my better-stocked supers, or Whole Foods, or Fresh Market, or Trader Joe's, etc. Fortunately there's a Penzey's down the street from me, but I'm going to look in my local supers first.
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lunavideogames
Grand Member (first year)
Joined: May 09, 2012
Posts: 390
From: San Diego
| Posted: 2012-10-30 2:00 pm Permalink
Quite a few places use sugar cubes in their fire drinks. Trader Sam's uses 3 in their Uh Oa! bowl and they light them on fire and chant as you throw cinnamon on the flame to make it spark. Then (before it burns I am sure) they stir it all into your bowl and it is ready for you to drink. Okolemaluna used to use a squeezed lime as a wick for their Volcano Bowl.
Bacardi is a rum I rarely use, but I do have it on hand usually for those emergencies when you run out of a bunch of the good stuff. I only use Bacardi 151 to light on fire.
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Tonga Tiki
Tiki Socialite
Joined: Nov 14, 2006
Posts: 146
From: The Tonga Lounge in Safety Harbor, FL
| Posted: 2012-10-30 5:57 pm Permalink
Unfortunately, Trader Vic's rums are terrible. What makes it worse is that it drags a legendary name down. If I happen to be at a TV's, I request that they use other rums to make my drink. The rums taste like a family of rats continuously t-bagged themselves in the rum barrel after dipping their little rat scrotums in formaldehyde.
[ This Message was edited by: Tonga Tiki 2012-10-30 18:03 ]
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heylownine
Grand Member (first year)
Joined: Oct 05, 2008
Posts: 496
From: Agoura Hills, CA
| Posted: 2012-11-02 8:01 pm Permalink
It feels like we've gotten away from the topic by discussing lighting things on fire and such, but 1 more thought on lemon extract: I picked up a 16 ounce bottle of "First Street" (house) brand at Smart and Final for between 5-10 dollars. 2 years later, I'm not even halfway through it. No need to pay a premium for a name brand here; it's fuel.
Okole maluna!
Kevin
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if it's not a little complicated, it's probably not worth it.
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heylownine
Grand Member (first year)
Joined: Oct 05, 2008
Posts: 496
From: Agoura Hills, CA
| Posted: 2012-11-02 9:03 pm Permalink
Exhibit "A": using lemon extract.
Now, back to your regularly scheduled "worst rum" thread.
kevin
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if it's not a little complicated, it's probably not worth it.
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MadDogMike
Grand Member (3 years) 
Joined: Mar 30, 2008
Posts: 6486
From: The Anvil of the Sun
| Posted: 2012-11-02 9:51 pm Permalink
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On 2012-10-30 17:57, Tonga Tiki wrote:
The rums taste like a family of rats continuously t-bagged themselves in the rum barrel after dipping their little rat scrotums in formaldehyde.
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That's a graphic image! 
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bigtikidude
Tiki Socialite
Joined: Aug 10, 2004
Posts: 8312
From: Anaheim,Ca.
| Posted: 2012-11-04 01:06 am Permalink
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On 2012-10-30 17:57, Tonga Tiki wrote:
The rums taste like a family of rats continuously t-bagged themselves in the rum barrel after dipping their little rat scrotums in formaldehyde.
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Whoooa!!
don't hold back, tell us what you really think.
Jeff(btd)
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