Just to add to your good taste, my parner and I are innkeepers on Killington
Mountain, and we have prepared a delicious tropical recipe, known as Goombay
Smash. You can find us on our website at www.goombaysmash.org where it can
be purchased as a concentrate. One pint of the pure fruit concentrate will
make a gallon of strong drink, add 5 pints of water and 2 pints (or more) of
rum, and float some 151 proof on top of each individual drink. Makes Bacardi
delicous.
Johnny Mac (of Mc and Mac)

"Gunther Anderson" > wrote in message
...
> 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
>
>