

> Is 151 proof rum always spiced? All I have been able to find is 100
> proof Captain Morgan's Spiced rum-nothing else. Also is Myers dark
> rum close enough to Black rum? One recipe I saw said to mix the 151
> in the drink rather than float it. Which is best? How much do you
> float? Thanks
Fireball,
dark, black or 151 are not highly fixed descriptives (well maybe 151 is fixed
to be 151 proof) of rum and whatever comes out of the bottle is highly
dependant on the interpretation of the distiller. You could describe all these
rums (more or less) as being strong bodied and very aromatic.
The practice of floating 151 could be a remnant of the common use to put it on
fire. There may also be a functional explanation. If you put it on top you get
a drink with a more dynamic flavour changing over time during consumption
(because it has a macroscopic structure). Also, you might get relatively more
use from the strong aromatic scent which is more concentrated if it floats on
top. On the other hand if you mix it in the drink you might get a more mellow
flavour. The intensity of the rum is reduced by dilution in the drink. In the
case of mixing you probably mainly use the rum for it's rich body and flavour.
In my opinion there isn't really a best way. I like to see the fun of these
multiple components and variations and adjust them depending on the occasion.
Some recipes might however benefit floating or mixing but it depends on the
recipe. A recipe can vary in the degree in which a certain directive is really
essential or not. Many components are often arbitrary and this is what makes
cocktail recipe books so bulky, because there are so many possibilities.
--
"Question everything..."
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