This is a blog that will take you through the Rum lifestyles of a fine group of people that enjoy the fun and pleasure of fine rums. We will travel to distilleries, partys, and Rum Events to bring you the Rumstyles of all those we come in contact with.
I had an idea for a cocktail, but I came across Creme de Mure, and I stared to play with it. Creme de Mure is a Blackberry Liqueur, that is a frank and powerful olfactory attack, with impressions of puree of fresh fruit and jam. Round and pleasant mouth brought by the freshness of the fruit. Aromatic power of the blackberry. Bitterness of seeds at the end. This is a wonderful liqueur that adds a dynamic flavor to so many cocktail possibilities. Below is a twist on the classic Bramble.
Bahama Bob’s Pilar Dark Bramble
Oz. Pilar Dark Rum
Oz. Fresh Squeezed Lemon Juice
Oz. Simple Syrup
Oz. Bahama Bob’s Blackberry Liqueur
all ingredients except Bahama Bob’s Blackberry Liqueur into a shaker filled
with ice. Shake until chilled and strain
into a rocks glass filled with fresh ice.
Drizzle Bahama Bob’s Blackberry Liqueur over the drink and garnish with
a lemon zest.
Bob’s Creme de Mure
Oz. Blackberries freshor frozen
Oz. Good Cabernet Sauvignon Wine
Oz. Sugar in the Raw
Oz. Doorly’s White Rum
Pick over the blackberries and remove any stalks or leaves. Tip
into a large ceramic or glass bowl and pour over the wine. Use a potato masher
to crush the fruit into the wine. Cover with a tea towel and leave to macerate
in a cool place for 2 days, mashing occasionally.
Pour the mixture through a plastic sieve, then pass again through
the sieve or a colander lined with a square of muslin to remove any bits. Tip the juice into a pan and add the sugar.
Heat gently, stirring until the sugar has dissolved, then simmer for 5 mins.
Leave to cool, then stir in the vodka or gin. Using a small jug, pour into
bottles, then seal and label. It’s ready to use straight away. Store in a cool,
dry place away from direct sunlight for up to 1 year.