I love Coruba, it is my favorite dark rum. There I said it. But even something you love can do something incredibly stupid. . . like changing from a classy, inviting, charming and picturesque label to a cheesy, insipid, glossy and hokey label. That is what Coruba did. Now I know the rum inside is what matters most and it is still amazing dark rum, but the old bottle was so much cooler-- like a portable tropical paradise waiting to be poured into a delicious punch or floated on a tasty boat drink. Here is a picture of me holding the old bottle, taken by a wonderful customer whose name eludes me from the floor at Hi-Time....
Coruba is a 100% Jamaican Rum made by J Wray and Nephew in the older 'planters rum' style. It is a blend of over thirty rums (from both pot and column stills) that are aged in small oak barrels for at least two years and then high quality molasses is added to it. In the glass it is the color of polished mahogany. The nose is redolent-- filled with baked tropical fruits that were basted with clean molasses and dusted with spice—yummy. The flavor are rich, oily, dark and highly enjoyable. The finish shows the perfect amount of dry wood and burnt sugar and lingers patiently restating the flavors. This rum is delectable--prefect for a grog or a punch!
Wednesday, September 1, 2010
Actually it is more difficult (when making a drink for myself...) to not 'do that'.
After i heard about the theme i got all excited and then went slavishly to the many duties on my plate. So here at the last moment is my humble submission. Please comment freely.
As usual i tries to pull out ingredients that my friends may not have tried... this time is no exception. The drink features a few such ingredients you may not have tried--both are fantastic: 1. Echte Kroatzbeere is a German Wild Blackberry Liqueur that is yummy, rixh and bursting with 'wild' blackberry goodness. 2. Killepitsch is a German Krauter Liqueur (think Jaeger... but awesome! More tea tones and way less anise.). 3. Bitter Truth Grapefruit Bitters -delectable, fresh, layered and expansive bitters. The 4th ingredient you should have a bunch of-- Coruba, oh yeah! Here is a picture of them all kicking it on my table:
Here is the recipe:
Big Bitter Berries (3B)
30 ml Coruba (1 Oz)
30 ml Echte Kroatzbeere (1 Oz)
30 ml Killepitsch (1 Oz)
2 Bar spoons Grapefruit Bitters
Stir with ice until well chilled
Strain into Chilled cocktail glass.
This MxMo was fearlessly initiated by Lindsy at Brown, Bitter and Stirred and the wrap up will be posted on her blog... Go check it out!