Sippin' Rum

[LHS]

Yeah, it would have been interesting to visit their Pullman car concept before they had to change things up due to tough circumstances last year. I spoke to two employees named Andrew and Jax when I was picking my order up, and they did encourage me to make a reservation to visit the Hen if I wanted to taste some allocateds, which they have the good sense to not advertise on their online shop.

https://www.abc15.com/news/were-open...-century-grand

Listened to a podcast with Richard Seale of Foursquare. At about 1:55:00 when the question of mixing comes up, it was interesting to hear that ginger ale, ginger beer, and Ting are more common choices than cola.

Dude we'll have to link up at some point and share a few drams of this bottle once I pick it up.

[LHS]

So, over the past few years I've been playing around with my own proprietary Tiki cocktail. It started out as a basic classic daiquiri, i.e. lime juice, sugar and white rum. It's evolved into something quite different. Here's the current recipe:

1/4oz Liber Fiery Ginger Syrup
1/2oz lime juice
1.5oz Gosling's 151-proof black rum
1.5oz Plantation Xaymaca pot-still rum
3 dashes Hella smoked chili bitters

You can shake over ice, but I generally stick to mixing it in a rocks glass and then adding a large sphere of ice, mostly because I'm lazy and don't want to deal with washing out my old shitty shaker tin.

My buddy dubbed it "Ginger Jenny's Teacup", to add a bit of piratical double-entendre and keep it in the Tiki theme.

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Another I've been playing with has been the Cafe Rojo:

1/4oz coffee liqueur
3/4oz Liber Raspberry Gum Syrup
3/4oz lime juice
2oz rum (I used Plantation 5-year blended, but the Xaymaca is also a great choice)
3 dashes Angostura bitters

I recently had a bottle of Mr. Black infused with a shit-ton of Carolina Reapers, ghost chilis, and Thai chilis, and used it in this drink with great success.

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One I made using the 1-2-3-4 formula:

4 dashes Krupnik herbal honey bitters
3 ice cubes
2oz Phraya Thai rum
1oz Thai chili-infused honey

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And finally one I got from Craig Douglas and modified ever-so-slightly: Orange Rum Sour (originally made with blood orange, but I find it a lot easier to get regular orange juice so that's what I've used)

3oz Ron Botran Anejo
1oz orange juice
1/2oz lime juice
1/2oz Liber Caramelized Fig Syrup
1 egg white

Combine ingredients in shaker tin and shake with ice. Strain into coupe and garnish with orange peel.

[LHS]

@LHS
Stopped at the Grey Hen/Century Grand for a curbside pickup today. They've got an online shop that they're scaling down, but there's some variety.

https://www.greyhenrx.com/product/ha...p=false&q=true
I saw this and thought it a decent fit for your preferences.

Picked it up after work today. Yeah, you were right on the money, this stuff is perfect for me. Intense funk, plenty of overproof warmth, but still eminently sippable neat. It won't be something I buy all the time, but for a special occasion sipper, this is pretty damn good.