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What to do with Gosling's 151 Rum?

jumpyg Apr 8, 2010 08:14 PM

I was under the impression that Gosling's Black Seal Rum was hard to come by, so I grabbed a bottle in a local shop when I saw it today. I want to make some Dark and Stormys. I didn't realize the Black Seal came in three different proofs (80, 140, and 151). I got the 151, and it turns out I wanted the 80. So can I just halve the amount called for in a Dark and Stormy, or will that not be the same effect? Not real sure what to do with this overproof rum. Thanks for any advice.

  1. j
    jumpyg Apr 14, 2010 06:56 PM

    Well, I couldn't wait. I made up an authentic Dark and Stormy tonight and it is excellent! The Barritt's Ginger Beer is understated compared to the Reed's, which is a good thing. Excellent drink that I'll be partaking in a lot this summer. :)

    3 Replies
    1. re: jumpyg
      bushwickgirl Apr 14, 2010 07:00 PM

      Unfortunately I cannot drink ginger beer without a rather severe case of, um, acid reflux; strange, I know, after all, it's ginger, but I just can't...rum, different story, happily.

      Enjoy your summer beverage.

      1. re: bushwickgirl
        jumpyg Apr 14, 2010 08:25 PM

        That's too bad. I've just discovered two wonderful ginger-y drinks the Pimm's Cup (I make them with ginger ale) and now the Dark and Stormy.

        1. re: jumpyg
          bushwickgirl Apr 14, 2010 09:56 PM

          Pimm's Cup is very good, yum, I can handle ginger ale just fine, but not ginger beer. In my next life...

    2. j
      jumpyg Apr 11, 2010 08:15 PM

      Well, my Dark and Stormys turned out to be a disaster. I searched high and low for Barritt's Ginger Beer, but had to settle for some Reed's Ginger Beer. I tired that by itself and was not fond of the taste at all. Added 2 oz of the Gosling's 151 to a highball with ice and filled up with the ginger beer. Didn't like it at all. I think the primary culprit is the ginger beer. Have to see if I can find the Barritt's before I try again.

      3 Replies
      1. re: jumpyg
        kattyeyes Apr 12, 2010 06:09 AM

        I've seen Gosling's ginger beer locally (I'm in CT). Maybe you can find it in your neck o'the woods?

        1. re: kattyeyes
          jumpyg Apr 14, 2010 12:34 PM

          I actually called the Barritt's distributor in Michigan and found that it's sold at Canopy Bottle and Gourmet in Brighton, MI, not too far from me. I went in yesterday and grabbed a six pack of the cans. Also grabbed a bottle of the Gosling's Black Seal 80 proof! Might as well try Dark and Stormys this weekend the right way! I'm actually glad I went through all this, because my new liquor shop has a great selection and isn't very far from me.

          Still don't know what to do with the 151, though. :)

          1. re: jumpyg
            bushwickgirl Apr 14, 2010 12:56 PM

            Good deal. Glad it worked out.

            Using the 151, well, a tropical punch for a tiki party might be an idea. I like bemudagourmetgoddess' Rum Swizzle recipe or the killer Zombie number from davis-sq-pro.

      2. davis_sq_pro Apr 9, 2010 04:27 PM

        A lot of tiki drinks, such as the zombie, call for 151-proof Demerara rums. These are getting more difficult to find in the US due to the most common brand, Lemon Hart, being discontinued, and I've seen Goslings 151 suggested as a replacement on several forums. So my recommendation? Mix up one or two zombies (no more, or you'll become one):

        There are three or four different versions of the drink; here's the 1934 version, my favorite:

        .75 oz Lime Juice
        .5 oz Don’s Mix
        .5 oz Falernum
        1.5 oz Jamaican Rum
        1.5 oz Gold Puerto Rican Rum
        1 oz 151 Demerara Rum
        1 dash Angostura Bitters
        1/8th tsp Herbsaint or Pernod
        1 tsp Grenadine
        .75 cup crushed ice

        Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and fill with ice. Garnish with fresh mint.

        * Don's Mix is 2 parts grapefruit juice to 1 part cinnamon-infused simple syrup
        ** I copied and pasted the above recipe and text from the following blog: http://rumdood.com/2009/10/29/cocktai...


        1 Reply
        1. re: davis_sq_pro
          kattyeyes Apr 9, 2010 04:47 PM

          Oooh, cinnamon-infused simple syrup. Nice idea! And cool blog, too. I definitely couldn't drink more than one...not without more stories, anyway.

        2. bermudagourmetgoddess Apr 9, 2010 10:05 AM

          We in Bermuda will make Dark and Stormys with 151 if necessary!!!

          Melt with butter and sugar for a nice glaze for a rum cake!

          Why not try Goslings Rum Swizzle...below is from the Goslings Website

          Makes 6:
          4 oz Gosling's Black Seal Rum
          4 oz Gosling's Gold Rum
          5 oz Pineapple Juice
          5 oz Orange Juice
          ¾ oz Grenadine or 2 oz Bermuda Falernum
          6 Dashes of Angostura Bitters

          Into a pitcher ⅓ full of crushed ice add Gosling's Black Seal Rum, Gosling's Gold Rum, pineapple juice, orange juice, Grenadine or Bermuda Falernum and Angostura bitters. Churn vigorously until a frothing appears or mix in a cocktail shaker. Strain into a martini glass

          8 Replies
          1. re: bermudagourmetgoddess
            c oliver Apr 9, 2010 12:13 PM

            With 8 oz of rum in that, do you suppose we could strain it into TWO glasses :)

            1. re: c oliver
              EvergreenDan Apr 9, 2010 03:34 PM

              no. :)

              1. re: EvergreenDan
                bermudagourmetgoddess Apr 9, 2010 06:25 PM

                i say one glass but then again i love goslings rum

                1. re: bermudagourmetgoddess
                  c oliver Apr 9, 2010 06:29 PM

                  Hey, I'm no party-pooper. Pour for me too please :)

                  1. re: c oliver
                    alanbarnes Apr 9, 2010 07:17 PM

                    That's 18 oz. total. Better make it a goldfish bowl.

                    1. re: alanbarnes
                      kattyeyes Apr 9, 2010 07:54 PM

                      Great idea. I'll bring the bendy straws!

            2. re: bermudagourmetgoddess
              kattyeyes Apr 9, 2010 04:41 PM

              I LOVE SWIZZLE! And Black Seal! I think it might taste even better in Bermuda, though. ;) That is a taste test I'd be happy to take.

              jumpyg, PLEASE use that 151 sparingly--not 1 for 1 as you would regular rum. I learned that the hard way long, long ago. Yes, there is more to the story. Nope, that's all yer gettin'!

              1. re: kattyeyes
                bermudagourmetgoddess Apr 9, 2010 06:27 PM

                I concure they do taste better in Bermuda, but just to be on the safe I will report back after a day on the boat with friends and plenty of rum swizzle (yes, we have dd for the boat) :)

            3. bushwickgirl Apr 8, 2010 11:50 PM

              Oh yeah, 151 will not have the same effect as the 80 proof, rather, quite a bit more of it.;-))

              Just dilute it as necessary, as you mentioned, and remember that it's 151, so pace yourself. Start with half the rum measure in the drink, good call.

              If you haven't opened it, can you return it for a different proof? I've never returned any alcohol in my life, so I have no idea if it's even possible.

              On another note, I worked at a bar where the house drink was a boilermaker, a shot of 151, lit, and deftly dropped into a pint of beer, then chugged; one way to use up 151. I'm not recommending you do this, though.

              9 Replies
              1. re: bushwickgirl
                jumpyg Apr 9, 2010 06:42 AM

                Nope, Michigan prohibits returning alcoholic beverages, so I'm stuck.

                1. re: jumpyg
                  invinotheresverde Apr 9, 2010 08:06 AM

                  I disagree with bushwick- diluting the rum will, yes, lower the ABV%, but it'll also alter the taste. Using 50% less rum than called for completely changes the drink. Just because the rum in question has significantly more booze doesn't mean it has significantly more flavor.

                  1. re: invinotheresverde
                    bushwickgirl Apr 9, 2010 08:19 AM

                    Of course the flavor will be diluted, but at 151 proof, the rum is fairly lacking in flavor anyway, with the alcohol dominating. Diluting is not going to water down the flavor, just the alcohol. Flavor is no longer the issue.

                    However, since the OP was concerned that using it would "not be the same effect?," I wasn't absolutely sure whether he/she was referring to the rum flavor in the drink or the effect of the alcohol.

                    Now the issue is finding a suitable use for the overproof. The OP is stuck with this rum and what are the alternatives? Either dilute, or get crocked. Or find a tropical drink recipe which calls for overproof:


                    1. re: bushwickgirl
                      invinotheresverde Apr 9, 2010 09:52 AM

                      I'd probably use it as a float.

                      1. re: invinotheresverde
                        bushwickgirl Apr 9, 2010 10:09 AM

                        Good idea. Or maybe in one of those butt-kicking tropical drinks. Jeez, you can't even cook with overproof.

                        I had some Haitian overproof once, years ago, that was very tasty. IIRC, the bottle was "smuggled" through customs, as it was brought in by an underaged college student (not me.)

                        What I don't remember was the brand or much else about the evening.

                        1. re: bushwickgirl
                          JK Grence the Cosmic Jester Apr 9, 2010 09:35 PM

                          Sure you can cook with it... it makes flambéing something a snap.

                          1. re: JK Grence the Cosmic Jester
                            alanbarnes Apr 9, 2010 11:24 PM

                            Or a "boom," if you're not careful...

                2. re: bushwickgirl
                  kb500 May 30, 2010 10:13 AM

                  When you drop the shot glass into the mug, it looks like a depth charge. I thought this was called a depth charge.

                  1. re: kb500
                    bushwickgirl May 30, 2010 10:20 AM

                    You're right and after I posted this, long after, I remembered it was a depth charge, not the boiler maker, which is a shot either served along side or dropped into the beer, just not lit; a small, subtle difference. Guess I drank too many depth charges...;-))

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