not so sweet/non fruity dark rum cocktails?
I am a neat scotch and dry martini (with bitters) gal, and the fruitiest I can go is a mojito. With that established, I have a bottle of Appleton Estate 12 yr that I carried all the way from Jamaica. And it is just sitting there. I thought I can just sip it, but it is just too abrasive (and yet cloying) to drink by itself. I think I just am not a rum person considering that I can sip scotch, tequila, mezcal and gin by themselves. What can I do to salvage this bottle?
I really really really hate to mix it with OJ. I tried and didn't like it. Other citrus (lime/lemon) are fine but sweet drinks make me gag. If nothing works, please direct me to home cooking board, where I can flambe my butt off. Merci!
For a quick apéro or if I run out of mint, I simply drink my rum with some tonic water and maybe a splash of lime. I find that the aroma of the rhum comes through very nicely. I also find that mojitos are better with dark rhum.
Mai Tais, done the way Trader Vic invented 'em back in 1944. He originally used the 17-year rum from J. Wray & Nephew, which now bottles under the label Appleton Estate. It's well-balanced, and quite strong.
Juice of a large lime
1/2 ounce orgeat syrup
1/4 ounce simple syrup (you might want to leave it out. Maybe.)
3/4 ounce orange curaçao
2 ounces Appleton Estate Extra (the 12-year rum you have)
Shake everything like hell with crushed ice. Pour into a double rocks glass, and garnish with a sprig of mint and a spent lime shell. It's heaven in a glass, I tell ya.
re: JK Grence the Cosmic Jester
sippin one now. THis is one of the best uses of rum that i have found. I using the cheap stiff bow so i imagine appleton 12 would be heaven. If you want to go the extra mile make your own orgeat and be sure to get quality orange liquor - i've been using rhum clement creole shrub lately
mojitos are really "fruity", although they are generally (too) sweet.
I would try something like Dale DeGroff's Anejo Highball.
1 1/2 ounce añejo rum
1/2 ounce orange curaçao
1/2 ounce lime juice
2 dash Angostura Bitters
1 ounce ginger beer
Garnish: Lime wedge, orange wedge.
Build in a highball glass.
Source: Dale DeGroff
Just go easy on the sugar in a rum swizzle recipe like this:
The bitters can add body and take off a sweet edge. The above is akin to the 'official' Bermuda Rum Swizzle, but has less fresh fruit juice and you mentioned you don't like 'fruity'... this is what the closest-thing-to-official looks like:
And it's really supposed to have Gosling's Black Seal rum.
You bring up an interesting point. Obviously, that's no longer a "Manhattan". But, when I have a spirit, and am looking for something new, I just substitute the liquor into another drink. Taking a margarita and subbing whiskey or rum isn't odd, or bad, at all. That type of subbing is generally a good start.
Experiment! With 750 mls, you've got a bunch of chances to get it right! Or, at the very least, to your liking.
Wow, this is a weird coincidence. Rum isn't my liquor of choice, but it's one of my boyfriend's favorites. Yesterday a friend of ours bought him a bottle of Appleton Estate as a graduation present.
I wish I read this five years ago. I like you. I just went to Jamaica. Brought back a bottle of Appleton's special and just ran out of scotch. I search for a non-sweet way to use it (because Jamaica rum drinks are incredibly sweet, except for the Caribbean coffee). And I find this. The selzer and lime is not bad. But if you make it like a scotch by flavoring the rum with the selzer and lime instead of adding the rum to a 'selzer and lime' drink it may be more up your alley. I used Perrier and fresh lime. It's nice.
It will make a good Daiquiri. This recipe is good for all older rums.
2 1/2 oz Rum
3/4 oz fresh squeezed lime juice
1/2 oz simple syrup
Shake and pour into a chilled cocktail glass.
By the way, that rum is pretty easy to find in the states.
I like rum with a little coconut water, or with grapefruit juice (the bitterness of the grapefruit is a nice counterpoint to the sweetness of the rum)
The Rum Old Fashioned isn't a bad way to go either...
1/4 oz Falernum
dash of bitters (I use our fig bitters)