151 rum
- Thread starter Sweetness
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
If you use 151, I would recommend Gosling's over Bacardi. (Actually, I would recommend ANY rum over Bacardi, but that is just a personal preference) You can always dilute it a bit if it seems too strong.
Are you sure? Remember the post about the cooked eggnog?
jennyema
Chef Extraordinaire
Stronger?
151 is stronger in alcohol but not in taste.
I dont find it that tasty, actually.
Maybe mix Meyers dark rum with some 151 if you want both rum and alcohol taste.
151 is stronger in alcohol but not in taste.
I dont find it that tasty, actually.
Maybe mix Meyers dark rum with some 151 if you want both rum and alcohol taste.
Me either. In the post about the eggnog, DH figured more was better and added 151 to the eggnog. It cooked the eggs. Whites and yokes were seen.
Imagine what that would do to your stomach lining plus it would make the cake taste.
Imagine what that would do to your stomach lining plus it would make the cake taste.
I always use Myer's Dark Rum in my cooking and baking that calls for it....the rest of the time I use it IV...
justplainbill
Executive Chef
Haven't tried all that many; but given the choice of Myers, Pussers, J Wray & Nephew or Mount Gay, I prefer the flavor of J Wray followed by Mount Gay ( not at the same time 
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I always thought it used brandy. Wouldn't a nice warmed Gran Marinier taste and smell better?
Use the 151 for the purpose it was intended - to get drunk quick. Don't ruin a good cake with it.
Use the 151 for the purpose it was intended - to get drunk quick. Don't ruin a good cake with it.
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justplainbill
Executive Chef
I always thought it used brandy. Wouldn't a nice warmed Gran Marinier taste and smell better?
Use the 151 for the purpose it was intended - to get drunk quick. Don't ruin a good cake with it.
Rum cakes? Grand Marnier is awfully sweet.
Actually of all the various high powered rums I have tried, Gosling's Black Seal (made in Bermuda) has the best flavor. In the 80 proof line Cruzan Black Strap rum and Myer's are very good along with Gosling's 80 proof. On the more economical end of things, Ron Virgin makes an excellent dark, black rum for nearly half the price of Gosling's which runs around $18 bucks here. Mind you, these are just my humble opinions. I was wonderin' if you might share that rum cake recipe?
Claire
Master Chef
Zhizara, that was my post, and I'll repeat it. Picture it. 40-50 of your nearest and dearest going to arrive in an hour or two. Hubby thought that if regular rum was good, 151 would be better. My husband made the eggnog, and I was doing last minute dressing -- house and self. He poured in the rum and I heard him yelling and swearing. Ran to the kitchen and he was watching stuff rise to the top of the pitcher or bowl (don't remember which he was using). He thought the half-and-half maybe wasn't as fresh as it should be. I just started laughing. "Look, hun, that's scrambled eggs!" The 151 cooked the eggs. He was in a panic. He'd promised his much-beloved eggnog. I just laughed and brought out a sieve and we strained it. Heck, at least we didn't have to worry about raw egg! (OK, don't give me grief). I guess it is sort of like lime juice cooking fish.
If you want more rum flavor, instead of going up in alcohol content, just go to a darker rum, or, if you like it, spiced rum. More alcohol content just equals getting drunk faster, not more flavor.
If you want more rum flavor, instead of going up in alcohol content, just go to a darker rum, or, if you like it, spiced rum. More alcohol content just equals getting drunk faster, not more flavor.
