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Tag: Regulations

More confusion over “agricole” rum.

1 September 20231 September 2023 ~ Robbie ~ 2 Comments

Echt Liquor Lab in Pittsburgh received TTB label approval in June for two rums they’re labeling as “agricole”. Let’s look at the labels and see what might be confusing.

This probably won’t be my best written article as it’s been re-written and re-structured several times, so please bear with me.

Continue reading “More confusion over “agricole” rum.” →

boozegeeksouth

Back in 🇺🇸 after a great decade in 🇸🇬. Always learning and trying to make it official (WSET/IBD GCD/CWE/CWM/EWA/ITA,etc)

A tale of two daiquiris. Same rum, same ratio, the A tale of two daiquiris. Same rum, same ratio, the only difference is that one uses the Fee Bros browned butter fat wash additive (and a pinch of salt) and the other doesn't. 

2oz rum
1oz lime juice
.5oz simple syrup

The Fee Bros version adds a pinch of kosher salt and four dashes of the browned butter additive. 

My take:
The fat wash additive absolutely adds flavor and mouth feel. The question is whether or not I like that flavor in my daiquiri. There's a depth to the daiquiri, but it's also not as light and tangy as the other. 

Ms. BoozeGeekSouth's take:
She prefers the fat washed version. She said that it takes the edge off the citrus tang in the second one, and thinks that the standard daiquiri has more of an alcohol bite compared to the fat washed version (this is in comparison, she wouldn't say that if it was tasted alone). 

I'm skeptical of adding things to a daiquiri. I think these fat wash additives would work better in other, heavier, cocktails, and I'm thinking of trying an old fashioned next.
Just got these from @feebrothersofficial . Of cour Just got these from @feebrothersofficial . Of course, the daiquiri is the first drink I'll make with them, but... Has anyone else tried these?
This is Jasmine, a cocktail created by Paul Harrin This is Jasmine, a cocktail created by Paul Harrington in 1993. It's a riff on the Pegu Club, subbing Campari for bitters and lemon for lime. 

The commentary in the Madrusan Cocktail Companion mentions that this looks and tastes similar to grapefruit juice, and they're right. 

.75 oz gin
.75 oz Campari 
.5 oz triple sec
.75 oz lemon juice
1 tsp simple syrup
One more today - i wanted to try a new cocktail. A One more today - i wanted to try a new cocktail. A month or so ago I posted the Angostura Sour I made that's pretty much just angostura bitters and lemon juice. Flipping through @thisisacocktailbook by Brandon von Fugate, I saw the Trinidad Sour which follows the same concept but adds rye and orgeat. 

(Source: Giuseppe González, Clover Club)
30ml Angostura bitters
30ml orgeat
20ml lemon juice
15ml rye whiskey 

This is a tasty cocktail, and I'm glad I keep a large Angostura bottle with the dasher removed in the cabinet...
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