Discussion in 'Lifestyle & Culture' started by Eddie, Oct 12, 2020.
Well clearly there is SOMETHING WRONG with your tastebuds!
It must be some chemical thing that I have a genetic aversion to, like how some weirdos hate coriander
Like. Like, LIKE!!!
So Dark rums then? I only have one super proof in my collection and I'll admit I only use it as a mixer:
Generally not a fan of the Navy rums. I prefer spiced rums.
If you want to try Dark Rums, you'd be better off with an aged one rather than any sort of Navy Strength nonsense. I have an 18 year old Flor de Cana, which is delicious, and would also recommend the 15 year old El Dorado.
Thanks! I need a bit more knowledge on dark rums tbh.
My favourite brand that I’ve found so far is Plantation. The older the better obvs. El Dorado is nice too.
Then of course there’s my SMOKED RUM as seen on screen in my ASFM reveal. Fuck that stuff is amazing. One of the reviews said it tastes of ashtrays and they are RIGHT
I also have a Scotch Bonnet spiced rum which is amazing. Tropical fruits for the first second and then the heat hits you. SEXY.
I vividly remember my first negroni. I thought I was drinking mouthwash!
now it's my favourite of all along with classic dacquiri
I wish I had more space for spiced rums because I would buy a ton of them.
I quite like Lugger. Duppy Share Rum is another fave.
Oh and Rumbullion is a total find!
mmm dark rum. the only spirit I'm able to drink neat
lately I've become fond of vermouth on the rocks, particular this one which is not too sweet (most are cloyingly so)
I can drink anything (ANYTHING) but find rum (outside of a daiquiri of course) absolutely rotten!
I used to work at a bar that made Wray and Nephew daiquiris which are great if you want to get absolutely ANNIHILATED.
I love vermouth. I would say it's indispensable as a mixer and a cooking ingredient.
Give me any rum in the world
got a recipe on hand? do you use it in a sauce?
Mostly the white variant and as a substitute for white wine in risottos and in gravies and sauces.
It'll do in any dishes that require a slight aniseed touch such as the sauce in a fish pie. Anything stronger and I would just reach for a Pastis or Ouzo.
PASTIS! an absolutely wonderful aperitif. that'll be the next addition to my booze shelf
I have two bottles. Ricard for cooking and Henri Bourdin for drinking.
merci! I see they carry Henri Bourdin at my trusty outlet
A little bit less-spirity but I would absolutely recommend dark mead for anyone likes dark rum. Absolutely delicious.
Has anyone tried a proper Poire Williams with the pear still inside the bottle?
A good Negroni is the TITS
I do like a decent Tequila, but my favourite straight spirit always is and always will be Irish Whiskey. I could drink it every night if it wasnt for that making me an alcoholic
Scotch >> Irish Whiskey
no, but I do love a Choya umeshu full of plums
Rum comes a close second, but it has to be aged. I wont go much cheaper/lower than a Havana Club 7, maybe a 5 if desperate
You should try this:
DIDN’T REALISE THIS WAS EVER UP FOR DEBATE!!!
Scotch is cliche and most of it is overpriced to sell to Yanks. And dont get me started on the shit that tastes like its been distilled in an ashtray.
THE BEST SHIT
Just for our @Eddie
Not pictured is the several bottles that don’t fit on the shelves
@monsta you have exceptional taste. I can see Roku Gin, Casamigos tequila, El Rayo tequila, Bathtub Gin....
I have exactly the same issue! The smell alone is enough to make me gag.
Look at Eddie pretending the local Oddbins is his LONGE.
The filth is at the front.
Just realised it's mirrored doors making it look bigger!