Spice It Up

Recipes: Treme

From our Friends

Discussion (4)

  • christo posted 6 years ago

    I've been sporting a 750 of Corsair Spiced on my bar. It presents aromas of candied citrus peel, vanilla and pastry. On the palate it displays spicy citrus notes and earthy vanilla against a rather dry backbone. It's lovely just on the rocks with a wedge of lime, or in a cocktail with ginger ale, fresh lime and mint leaves.

  • Edward Hamilton posted 6 years ago

    Rum continues to be one of the most undervalued spirits on the bar. The best spiced rums are made with aged rum and are a lot more than alcohol and spice flavoring. Expect a few more spiced rums on the market in the coming year. Keep an eye on the horizon, this category of rum is going to get interesting.

  • seth posted 6 years ago

    I am kind of in shock at how inexpensive spiced rum is. for less than a bottle of scotch you could sample three or four.

    of course, the cajun spice rum sounds the most appealing, almost like a jaques torres spicy hot chocolate, minus the hot and chocolate parts of course.

    i think i just invented my first winter cocktail.

  • Diane Tonry posted 6 years ago

    do you kow if RUM JUMBIE will be back in Illinois any time soon?


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