Peter McCarthy
31st May at 02:53
Based on the previous comments, it seems switching to a "gold rum" has greatly improved this recipe. I just made this with SelvaRey white rum (which I use as a 'Light gold rum (1-3 year old molasses column)' since Difford rated the 'Havana Club Original Añejo 3 Años Cuban Rum' as a 5+ but you can't get it in the U.S. and some seem to think the SelvaRey is very similar... (Supposedly the Selvarey White was created by the former Director of Research and Development of the Cuban rum industry overseeing Havana Club prior to 1994)). The rum was not lost for me, and I could taste each component with them all very well-balanced. Probably one of my favorite pineapple drinks so far with the Falernum really making things interesting.
13th June 2023 at 20:23
I agree with everyone here: the rum was lost. I used an older recipe from a Difford's catalogue someone lent me. I will try this recipe here next time.
9th May 2022 at 20:32
Do make a batch of Falernum #9 for this... I used canned pineapple juice and Bacardi Carta Blanca, as well as lime (no lemon on hand)... nice, but hardly transcendant... quite easy to drink... I would agree with John, the light rum was virtually lost in this; maybe try Wray & Neph overproof or a Rhum Agricole instead? (9 May 2022, 4:32p)
18th May 2022 at 21:43
Thanks for the feedback. I've switched rums (I used Havana Club 3yo), upped falernum, and added a smidgen of sugar.
22nd April 2022 at 01:15
This was just OK. Like most Daiquiris, I found this a little flat on the rum flavour. Being big rum drinkers, we like the taste of rum and light rums just don't do it. Even adding a 151 float make it good, but not great. I think it would be great who loves daiquiris and wants more of the fruit and not the rum taste.