9:00 Rum Sazeracs are amazing! Last time I made one, I used Appleton 8YO, which doesn't have the strong oak barrel notes you get with the 12YO, and it was delicious. I actually did a split base of rum and cognac which really helped bring forward those fruity, spicy notes in the drink. Recipe: - 1.5 oz Appleton 8YO - 0.5 oz Rémy Martin VSOP - 1-2 barspoons simple syrup (2:1) - 3-4 dashes Peychaud's - absinthe for rinse - lemon peel stirred in a mixing glass. absinthe rinse on a chilled glass (served up or down, but no ice either way). Garnish with a lemon twist.
@@therumrevival I haven't made it recently, so it might need some tweaking, maybe remove the cognac idk, and ofc trying different rums to see which works best, but I remember liking it. If you do try the recipe or iterate on it, I would definitely be curious as to your thoughts and specs. I think the Sazerac is one of the best cocktails around and I think rum could make it even better.
I love the fact that Brian said that the biggest part of the events is the community building. I think spirits are a great way for us as humans to connect. We are always looking to connect with people in so many different ways. It's part of our nature and spirits give us another element to connect with. It's great to see the online rum community coming together to produce content. I see the tequila community always showing love to each other. It's time to spread the word about rum. Just don't raise the prices by accident.
Yeah I'm definitely in awe of the tequila community and the level of collaboration and friendship they have. I hope to do more with Brian and others in the rum space for sure.
That stuck out to me as well! One of my favorite things from my time as a bartender was just how easy it was to get a small group of people excited about a new bottle or cocktail and have that naturally segway into authentic, wholesome human connection. I believe it’s really important to maintain these spaces in culture
What a fun colab video, great chemistry. Very interesting rum... especially at that price. Mai Tai sounds really delicious. Are there any Rum Champion events planned for Bay area this year? Maybe Arminder could be involved too. I know that SF Rum Festival is coming at the end of August but one event a year is simply not enough for rum with all of its diverse expressions. 😀
Thanks! I believe there's one Rum Curious event at Forbidden Island (in Alameda) every quarter. And agreed, there needs to be many more rum events out there.
I've been thinking that a gap in my rum selection is something that is more straightforward (Barbados? Column-still?), medium aged (5-8 years), around 50% ABV, and well-priced for mixing. Something to bump up the 43 percenters for OFs, Manhattans, Negronis, etc. I have unaged and funky rums at that ABV and beyond, but nothing to play a supporting role while brining the proof. Would this rum fit that bill? Are there other alternatives? I can't think of anything.
I think in general there's a gap in the market for those kind of rums. Yes, this rum would def fit the bill. Also, so would the Mount Gay Eclipse Navy Strength, though that is lighter in flavor.
Please stop putting the glasses to the table before taking a sip. It looks so pretentious whenever anyone does that. Pretty please with sugar on top? 😄
