A B wrote:
>
> Gunther Anderson wrote:
>
>> A B wrote:
>>
>>> I haven't tried many rums, but I like Bacardi Coco. Would it be
>>> possible to make a stronger (but still tasty) version of Bacardi Coco
>>> with Bacardi 151? Also, is there a stronger retail coconut rum?
>>
>>
>>
>> I don't see any reason you couldn't just take whatever rum you wanted
>> and add coconut flavoring. It's available at most large grocery
>> stores around me, and any good store that has baking supplies will
>> have it.
>
> My concern is whether or not it will taste better than Bacardi Coco. I
> checked their site and it says that they don't simply add coconut flavor
> to their regular rums.

Ah. You did ask if it was possible, not if it would be any good... I
have no direct experience there, since I'm not much of a fan of coconut
or rum. And of course, I'd expect them to say that, whether they did or
not. If you've got a few extra dollars, experiment. Go grab a bottle
of 151 and some coconut flavoring. And probably some vanilla as well.
Be gentle - a teaspoon of flavoring is probably sufficient for a liter.

But just get a bunch of glasses, filled with, say, a cup of rum in each.
Add some coconut (say, 1/4 tsp) and a lot less vanilla (say, a drop),
swirl it, cover it, and taste it a few hours (just in case there's some
value in letting it sit and stabilize) or a few minutes later. Modify
your quantities, try in the next glass. You should have a either a
reasonable recipe or an understanding of why not by the end of the day.

Oh, and if you think you taste some subtle under-flavors in the Coco,
feel free to toss a drop in. Chocolate? Almond? Lemon? Pineapple?
All are available as flavor extracts. Again, be very gentle in your
first guess.

And in the end, even if it's not a perfect match, it's _your_ recipe,
and that's worth something.

Gunther Anderson