Yesterday afternoon was another really productive Rum Lab, this time working with Prichard's Crystal Rum. The rum was one of those clear and clean rums that mixes will with most everything that we threw at it. We were very pleased win many of the 14 or so recipes that we put to the test in the lab yesterday.
Here are a couple of the really delicious recipes that came out of yesterdays research.
Kelso Expresso
- 1 1/2 oz. Prichard's Crystal Rum
- 3/4 oz. Kahlua
- 3/4 oz. Amaretto
- 1/4 oz. White Creme de Cocoa
- 3 oz. Pineapple Juice
Place all ingredients in a shaker with ice shake til chilled, and put into a Collin's Glass and garnish with a sprig of mint.
Prichard's Buzz
- 1 1/2 oz. Prichard's Crystal Rum
- 3/4 oz. Agave Nectar (or Good Clover Honey)
- 2 oz Half and Half
Place all of the ingredients in a shaker with ice and shake until chilled and serve in a rocks glass with a sprig of mint or parsley
These are 2 of the many new recipes that we developed yesterday. I hope you get the chance to enjoy this exciting rum as much as we did in the Rum Lab yesterday. ;o)
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