||anybody have a good non-alcoholic substitute for rum?
Joined: Jul 07, 2005
From: The Polynesian Port of NOLA
|Posted: 2012-02-24 06:02 am  Permalink|
Zhena's Gypsy Tea Co makes a flavor called "Coconut Rum", which I've found has a "fruity" rum taste. I haven't yet tried brewing and cooling it for mocktails, but I'd be interested in seeing what it would do.
"If you can't be a good example -- then you'll just have to be a horrible warning."
Joined: May 18, 2006
From: San Diego
|Posted: 2012-02-24 10:06 am  Permalink|
WOW that actually looks tasty! Who would have thunk?
Joined: Sep 25, 2008
From: A Bar In Far Bombay
|Posted: 2012-02-24 10:19 am  Permalink|
This is really a great topic! Although I gave up Lent for Lent, I too have friends and relatives who cannot drink for one reason or another. I attended a Beachbum Berry seminar a few years back at Hukilau in which he told a side anecdote about Don Beach once mixed a cocktail with no alcohol whatsoever. His friend tasted it and swore he could pick out at least 2 different rums in the flavor.
It would seem that, for dark rum, the flavor is gonna come from cane sugar and the oak tannins of the barrel it was aged in. The bite obviously comes from the alcohol content. Some darks also have a note that reminds me of maple syrup. So maybe you could start with something that uses maple syrup (high grade of course) and some other substance that could lend a level of oakiness (is that a word?) to the flavor. Perhapse some type of bitters?
Joined: Apr 20, 2007
From: santa rosa, calif.
|Posted: 2012-02-24 1:23 pm  Permalink|
On 2012-02-23 20:47, MadDogMike wrote:
Just a thought, how about heating the rum to evaporate off the alcohol? The boiling point of ethyl alcohol is 172°F, perhaps at that temp is would boil of the alcohol without boiling of the flavor or the water. You could add purified water afterwards to bring it back to it's original volume. Safety would be an issue too.
PS - no fair standing over the pan to inhale the fumes
That's what I was thinking.
Joined: Oct 01, 2003
From: Baltimore, Maryland, PNG
|Posted: 2012-02-24 1:29 pm  Permalink|
"I gave up drinking. Now I freeze it and eat it like a popsicle!"
Joined: Aug 05, 2011
From: Long Beach, CA via Dallas, TX
|Posted: 2013-03-29 11:06 am  Permalink|
On 2012-02-23 21:30, Trader Tom wrote:
On 2012-02-23 21:02, thePorpoise wrote:
Tom, best i can tell the Monin product is not available in US market...
I've bought it here:
They have a wide range of Monin syrups you don't commonly see at brick-and-mortar stores. It's a great place to get lost in. Sort of a gourmet cooking supply warehouse...
I used the rum syrup to make some mocktails for my 4-year-old.
Again, I'm not prepared to give up rum, but you might try it in a mocktail and see what you think.
Sorry about the double post earlier.
There is now a Surfa's in Costa Mesa. It's a great gourmet food and cookware store if you've never been. There is even a cafe.
3309 Hyland Avenue, Costa Mesa, CA 92626
[ This Message was edited by: tikilongbeach 2013-03-29 15:28 ]
|Atomic Tiki Punk|
Joined: Jul 19, 2009
From: Costa Misery
|Posted: 2013-03-29 3:20 pm  Permalink|
Hey thanks Lori, I didn't know they had opened one here
they have a nice selection of bar supplies also....
Joined: Oct 10, 2007
From: Koala Kabana, New England
|Posted: 2013-03-30 10:10 am  Permalink|
Seems like alcohol free rum extract is the place to start.
Grand Member (3 years)
Joined: May 09, 2012
From: San Diego
|Posted: 2013-04-01 1:06 pm  Permalink|
Marijuana, Heroin, Cocaine should all work as a substitute.