When life gives you lemons…
Yeah, yeah, we all know you make lemonade. But, what do you do when the lemons are rum? More specifically, Ron Caribe?
A product of Mexico aged five years and produced, according to boasts printed on the bottle, using “traditional methods of Rum Masters since 1935,” Ron Caribe is many things.
Most of all. it’s affordable. Only $17 per bottle.
Second most of all, it’s very light in color. No amber waves of extra-added caramel-coloring here. At least none that I can discern.
Third most of all, it’s super-heavy on the vanilla and toffee notes. If you like creme brûlée, this is a good rum for you.
Me? Not so much.
As we’ve shown before, though, this is not the end of the world. With a little inventiveness and patience, I’ve found you can often create cherished cocktails out of rums that otherwise may not be your favorites. In the case of Ron Caribe, that led me to the creation of the Caribe Ginger Smith.
For me, the star of this rum cocktail isn’t Ron Caribe. If not for the Barsmith Honey Ginger Syrup I discovered a few weeks back, I’m pretty sure my bottle of Ron Caribe would still be full.
As it stands, though, I’m getting set to run out and pick up another bottle this weekend. Yeah, I like this cocktail that much. Here’s how you make it…
- 2 oz Ron Caribe
- .75 oz lime juice
- 1 oz Barsmith Honey Ginger
Combine Ron Caribe, lime, and Barsmith Honey Ginger in your shaker with ice. Shake away, pour over ice, and enjoy!
Now, this mix is most certainly still in its infancy, and as such, open to much further tinkering. In fact, the last sip I just took a few minutes ago suggests that the Caribe Ginger Smith could benefit from a sprig or two of mint. Hmmmm….
Either way, it plenty nice as it is, especially if you like your rum cocktail a bit on the refreshingly sweet side.