FORGOTTEN CASK – Chairman’s Reserve Rum Tasting

Last month, I was lucky enough to be invited to the Forgotten Cask Rum & Cocktail Bar for a Chairman’s Reserve Master Class & Tasting hosted by Michael Glaize.

DSC03220

Chairman’s Reserve is a blend of double distilled pot still and continuous still rums from the stunning island of St. Lucia. What’s pot still and continuous still I hear you cry! Well, I can’t say I fully understand it all myself, so I have taken slugs from good ol’ Wikipedia to assist me with that answer 😉

Pot Still
Screen Shot 2017-06-12 at 22.02.54
Continuous Still
Screen Shot 2017-06-12 at 22.03.17

Now all the science is out of the way, here are my reviews of all of the rums I tried in order of preference.

5th place:

Chairmans Reserve Finest St Lucia Rum           

DSC03230

  • On the eyes: Beautifully light golden brown in colour
  • On the nose: Really strong on the ethanol front – which I am not a big fan of.
  • On the tongue: It has all the elements of a tasty rum, but ultimately overly woody for my liking, with a raisin after taste. There is a bit of an afterburn to it also, which I am never a fan of.

If I may be so bold, I could totally see this rum being used as an awesome mixer.

4th place:

St Lucia Distillers 1931 fifth Edition

DSC03223

  • On the eyes: Yummy burnt caramel in colour
  • On the nose: The ethanol is not as over bearing as Rum, which is a relief. I can actually pick up the scent of toffee caramel and what could the possibly be some tropical fruit, possibly banana and orange?
  • On the tongue: It’s a lot drier then I expected, it smells a lot juicer than it tastes- not a bad thing at all, just a little surprise. I can taste the caramel I smelt as well as the fruits, but on the tongue there is definitely an oakiness to it… and there goes that after burn.

This is a pretty rich rum which I imagine would be rather nice as a sipping rum.

3rd place:

St Lucia Distillers 1931 First Edition

DSC03237

  • On the eyes: Light amber in colour, which seemed to glisten in my glass.
  • On the nose: Rich, fruity with a slight hint of coca.
  • On the tongue: This rum was rather fragrant: Orange peel, vanilla and coca are the tones that really stood out to me. Along with that, it was really bloody smooth. As much as I hate to say this, it actually reminded me of a Terry’s Chocolate Orange – I know… I hang my head in shame. Oh, and there was not much of an after burn. Yay!

This is a very expensive tasting rum, considering my comparing it to a British chocolate. I would happily add this to my rum collection.

2nd place:

Chairmans Reserve Spiced Rum

DSC03228

  • On the eyes: Deep amber in colour.
  • On the nose: A yummy mix of cinnamon, nutmeg, vanilla and coconut.
  • On the tongue: Incredibly moreish! There is an explosion of spices and sweetness that leave you wanting just one more sip. Not overbearingly sweet like some spiced rums but a little bit on the clove side that had me a little thrown. None the less, a beautiful spiced rum that I will be running back to again and again.

This has got to be my favourite spiced rum at the moment. Since I tasted it in London last year, I have not been able to drink anything else. I adore it.

1st place:

Chairmans Reserve The Forgotten Cask

DSC03229 (1)

  • On the eyes: Deep amber in colour.
  • On the nose: Another perfect marriage of vanilla and caramel with the soothing warmth of spice.
  • On the tongue: YES! This is the rum I have been waiting for! Perfectly balanced: sweet, chocolaty, spicy and smoky. Incredibly smooth with a ridiculously rich depth to it – I honestly wish I could dive into this glass!

This rum has changed the game for me. This is the first rum I have come across that I could sit and sip on until the cows come home. What a pleasant surprise Chairman’s.

Thank you for a fantastic night Forgotten Cask Rum & Cocktail Bar, I will be sure to be back soon.

Cauliflower Hotel – The Forgotten Cask Rum Cocktail Bar 123 Botany Rd, Waterloo, 2017 Sydney, Australia

————————————————————————

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

PAPA GEDE’S BAR- Tiki Goes Walkabout

DSC03202 (1).jpg

So, last Monday was fun. As part of World Class Cocktail week, Papa Gede’s Bar held a Tiki Goes Walkabout night at their amazing bar! This was the first time I ever set foot in this bar and what a delight it was. But this post is not about the bar itself (that is yet to come), but the amazingly put together tiki classics using nothing but aussie ingredients.

We drank wattle seed Fog Cutters, Rosella syrup Mai Tai’s and my first ever Zombie made with the delicious addition of quandong. ‘What are those!’, I hear you cry! Well, I honestly had not idea myself, but thankfully the awesome duo, Joshua Ng and Ben Ingall spent the time explaining to us what each ingredient was and what it added to our cocktails – Thank you guys for not making us feel like dumb asses when it came to answering our questions.

So, I can tell you are all just dying to know which cocktail I liked the most? Well you’re about to find out but before I get to that, I just want to state that all the cocktails were amazing! Honestly, they were, but I did have an order of preference which I will get to in 3…2…1…

3rd place:

 Mai Tai with Rosella Syrup

DSC03191 (1)

Originally from Africa, Wild Rosella, also known as ‘wild hibiscus’, is now considered native throughout parts of Queensland and northern Australia. Blood red in colour and tart in taste, this plant is an amazingly versatile ingredient, which is known and loved around Australia.

Made with Pampero Anejo rum and Rosella flower syrup, this rum was sweet and delicious. It was a beautiful deep ruby colour (which I imagine is from the rosella syrup itself) and had the soft tones of raspberry and plum. I could not really taste much of the rum itself which was a shame, but that didn’t really upset me too much as it was such a beautiful cocktail to not only drink but to look at.

The only draw back for me was that it was a little too sweet. This is not necessary a bad thing if you like to have just one cocktail… but seeing as I am a more than one cocktail kinda’ gal, the sweetness was just a little too much for me. I still drank it though ;-D

2nd place:

Fog Cutter with wattle seed

DSC03195 (1)

A dietary pillar of Indigenous Australians for over 40,000 years, Wattleseed was traditionally ground and used to make a type of flour. With a nutty, roasted coffee aroma, with touches of sweet spice, raisins and chocolate, this seed is a welcome addition to anything it is added to.

Legend has it, if you are a bit foggy headed, this cocktail will be able to cut right through it. Well, as it was a Monday night and I had been at work all day, I was looking forward to some fog cutting but alas, where there are highs, there are lows, so I was pretty scared as to how I would feel the next day. Like, seriously, this cocktail not only had Ron Zacapa 23 in it, but Tanqueray gin and Cognac. I had every reason to be cautious!

Not to anyone’s surprise, this cocktail was delicious. It was a beautiful mix of sweet and sour with a hint of spice- which I adored. The added element of the roasted wattle seeds on top where also the bizness! If I was not so cautious of a Tuesday hangover, I could have probably gone for three of four more!

I’ll have to keep an eye out for this next time I am looking at a cocktail list!

1st place

DSC03199 (1)

The Zombie with Quandong

These glossy, bright, crimson fruits have been a staple for the Pitjantjatjara people for over 50,000 years. Sweet tasting with a slightly sour and salty aftertaste, this fruit has a mild aroma of dry lentils with some earthy fermented touches.

This was the cocktail I was most scared of. I’ve heard many a tale about the havoc a Zombie can have of a person who is not well rehearsed in the drinkage department. Surely that can’t be legal?

So, what’s in this cocktail? Well, what ain’t in this cocktail is more the question. With equal measures of Pampero Anejo and Pampero Blanco rum, brandy and a dash of absinth (you can see why I was scared), this beast arrived in a hollowed out pineapple with flaming Quandong on top- watch those eye brows!

As expected, this cocktail packed a punch, but in all the right ways. You could taste the rum like a mofo, but their richness, along with the tartness of the Grapefruit and the sweetness of Quandong syrup tied this cocktail together perfectly. Adding to that, the smell the burning Quandong gave off was also to die for! The whole thing was a sensory overload and a great way to end the night!

Thanks for a wonderful night Papa Gede, I will be back soon!

DSC03205 (1).jpg

Papa Gede’s Bar 348 Kent St, Sydney NSW 2000

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

SYDNEY’S VIKING BAR, MJØLNER

I love themes; themed parties, themed dinners and above all, themed bars! So you can probably imagine how excited I got when I came across an article showcasing a new Viking themed bar in Sydney! Now, not only is this Viking bar called Mjølner – you know, old mates hammer, it is also a carvery, a whisky bar and most importantly, right down the road from me. Seriously guys, I almost lost my shit! I grabbed a team of meat eaters, booked in a table and counted down the days to which we would drink all of the mead and feast on all of their beasts, before heading off to war at sun break… or just home to sleep.

Now, of course I was initially a little hesitant about the whole thing. You see, there’s always some new themed bar popping up around Sydney; some that run the distance and those that don’t. But the more I looked into Mjølner and saw the posse they were rolling with – the Speak Easy Group (Eau de Vie Sydney, Eau de Vie Melbourne, The Roosevelt), the more my mind was put at ease.

DSC03016

The day had arrived and boy was I excited! We entered through a heavy wooden door, wondered down the stairwell and greeted by a shit load of people fighting to get a drink at the bar! Okay, maybe not fighting, but huddled … intensely! The bartenders were working a million miles a minute and people just seemed to keep piling on top of those already waiting – how very vikingesque!

DSC02975

I must admit, usually I am not a fan of the usual hustle and bustle you get at some bars. It’s pretty intense and not exactly the most pleasant of experiences having someone elbow you in your tit whilst you wait to grab a much needed beverage. On this occasion, I kinda’ loved it – well not the elbow in the tit malarkey but the hustle and bustle… I thought added to the atmosphere!

As I slowly moved my way closer to the bar, I took a second to have a look around at the decor and was pleasantly surprised. There was no tack in site! Just robust wooden tables, beautifully lit display cabinets presenting soon to be carved meats and just the right amount of Viking themed paraphernalia. I liked it alot. An open wood fire would have topped it off for me, but I can’t have it all now, can I?

DSC02996 (2)

So, the real reason I am here: TO DRINK … oh and eat. My review is not going to spend too much time on the food (which was tasty as fuck and the theater that goes along with it is… hilarious) but on the drink situation they’ve got going on. As I mentioned above, the bar was hectic, but we persevered and managed to have a peak at the extensive bar menu and choose our poison.

DSC02980

There was plenty to chose from, but the star of the show for me would have to be the Kon Tiki: Havana Club 3yo rum, Vida mescal, soured apple juice, salt water & samphire orgeat.

DSC02998

This cocktail is based on the classic mai tai but with a Nordic twist. I loved this cocktail; it was so different to any rum cocktail I’ve ever had before which is always super exciting for me! Fresh, dangerously potent and deliciously smoky, it was an overload for my senses – which could be a bad thing for some people, but for me, a run ride!

DSC03008

The bar itself has an incredible selection of poison from beautiful wines, a wide variety of whisky and my love in liquid form, rum! I would highly recommend heading to Mjølner and attempt to drink your favourite tipple from a horn whilst cutting into your steak with a horn-handled hunting knife!

DSC03003

     Mjølner
     267 Cleveland St,
     Redfern NSW 2016
     0422 263 226

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

COTTONS RHUM SHACK REVIEW- Shoreditch, London

Cottons Rhum Shack in Shoreditch was my favourite place to go whilst in London. It is situated in London’s Boxpark, which is basically a pop-up shipping-container mall full of wonderful delights like bars, clothing boutiques and bric-a-bracs stores. Located on the upper deck, away from the hustle and bustle of Shoreditch High Street, Cottons offers you a little taste of the Caribbean without the hefty price.

dsc02336

Cottons is a lively little place with music to match. If you are looking for a place to grab a drink before heading out for the night, you should definitely come here. Not only will the atmosphere set you off in the right direction but the amazing selection of cocktails they have on offer will no doubt help 😉

dsc02327

DRINK

The bar holds a hefty selection of rums, a selection that surpasses pretty much any other bar in London. All 250 of their rums are lined up neatly behind the bar, so it super easy to get carried away when ordering a few tantalizing cocktails.

dsc02334

I ordered:

These drinks were all amazing but sadly I had to stop there as my jet lag was kicking my ass 🙁

dsc02337

FOOD

dsc02330

You have a choice of two spots to enjoy your meal here at Cottons. The outside area is made up of long tables and benches, which people seem to head to for a more lively backdrop. Or you can do inside in their restaurant for a more quieter affair. I tried out both each time I went there and much preferred the outside dining area.

dsc02329

The food was good value but sadly I was not blown away by my meal of curried mutton with rice n peas, coleslaw and plantain. It was yummy, but I did feel like it was missing something? Or maybe it could have been that everything was served in it’s own little bowl and all I wanted to do was put it on one plate and dive in. Either way, it was filling and reasonably priced for a decent sized meal, but I did feel a little underwhelmed.

CONCLUSION

Although the food did not blow my balls off, the drinks did and for that I would highly recommend everyone heading here if you ever get the chance.

Screen Shot 2016-08-21 at 18.19.10/10

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

PUSSER’S BRITISH NAVY RUM REVIEW- British Virgin Island

You can’t go anywhere in the British Virgin Islands without spotting Pussers British Navy Rum being sold behind every bar you step in to. So it would seem only right to spend the evening in one of Pusser’s official pubs when we landed in Road Town, British Virgin Islands.

dsc02259

Overlooking Baughers bay, this pub is in prime position for all cruise shippers and boaties docking in Road Town. But this pub is not just for visitors, (even though it looks like something made specifically for us) it is also a meeting place for Road Town locals later on in the evenings.

When you walk in, you feel like you are stepping into an old Victorian tavern – Disney land style. Complete with a deep mahogany infostructure, a cluttered assembly of navy portraits, bric-a-brac’s hanging from the ceiling and Pusser’s branded pewter mugs everywhere… this old English pub seems a little out of place here in Road Town, but the novelty was not lost on me.

dsc02274

dsc02293

dsc02291

dsc02299-1

Pusser’s Rum was first introduced to the Great Britain’s Royal Navy in 1655 as a substitute for beer. The Navy supplied its crew a daily “tot” of Pusser’s Rum for well over 300 years – and always double downed before battle and after victory! With such rich history, I was pretty excited to try Pusser’s Rum in all it’s cocktail based forms. So here is what I have to report:

  • Pusser’s Rum PunchA delightful blend of Pusser’s Rum, tropical juices, grenadine, Angostura Bitters and grated cinnamon.

This was the first Pusser’s cocktail I had in the BVI. Really nice and fruity but incredibly deceiving- you will get very drunk after just one. Sadly, I could not taste much of the rum itself in this cocktail- but I could feel it 😉 As a drink in itself, I would give this a 9/10. You really can’t go wrong with a rum punch in my eyes. 8/10

DCIM100GOPROGOPR0330.JPG

  • Pusser’s Painkiller®Pusser’s Rum with pineapple and orange juice, cream of coconut and fresh grated nutmeg on top.

The Pusser’s painkiller is a pretty iconic cocktail in the BVI. It is usually the first listed on the drinks menu and the first people recommend you try. So I did… and I didn’t like it. It tasted like a really strong Pina Colada on the rocks, and that just doesn’t do anything for me to be honest. I am not a fan of super creamy beverages, so it is not surprising I did not enjoy this cocktail. 1/10

screen-shot-2017-01-21-at-4-11-28-pm

  • Caribbean MargaritaA classic cocktail with a Caribbean twist. Pusser’s Rum, Cherry Heering, Jose Cuervo Margarita, Mix 2-3 dashes of Angostura Bitters. Blended with ice or on the rocks.

I had a serious hankering for a Margarita the day I ordered this and was a little let down by what I got. Now I know Margarita’s are typically made with tequila and what I ordered was a rum based one so it was bound to taste different. But what I got looked nothing like the photo on the menu and what I got was not drinkable! Sadly I had to throw it away in the end. The weird thing is, I have no issues with anything that is stated to be in this cocktail. I am used to these ingredients and enjoy them in other cocktails. So sadly, I am blaming the Pusser’s Rum for this heinous crime against cocktails! 1/10

dsc02237

  • Classic rum and cokePusser’s (Blue Label) Rum, Coca Cola and lime.

If all else fails, stick to what I know and love. A good old-fashioned rum’n’coke. To be honest, nothing was overly offensive about this. It just tasted like a rum and coke, with a little bit of a heat to it. All in all, it was pretty standard. 5/10

dsc02282

Honestly, I don’t think I will be running back to Pusser’s rum. I didn’t get much from it in smell or flavour. I would liken it to Bundaberg UP- without the afterburn. So if you are a fan of Bundy UP, you may very well enjoy this rum. Sadly, it just wasn’t for me… which is a shame as it was bloody everywhere!

 

“The only way to drink a tot [navy rum] is to swallow it whole, grimace, and sit down to appreciate the glow which spreads from the stomach and engenders that wonderful feeling of peace and bohomie”

– Nelson’s Blood by James Pack.

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2016.

MOJITO’S AND CUBANOS, OH MY!

havana-1957-09

Along with drinking Miami dry, I was also on a mission to consume all of the Cubano Sandwiches I could find! So the first free day we had in Miami, Al and I headed straight to Havana 1957 Cuban Cuisine (a new chain of Cuban restaurants) and grabbed a seat outside. This place is full of character: beautiful music playing in the background, vintage Cuban photographs dotted around the place and above all, super-friendly staff.

Drink

I ordered the Ultimate Mojito. You are able to select which rum you would like in your mojito, so I chose Don Q Anejo rum. From here it is mixed with sugar cane and Yerba Buena. This cocktail was amazing! Don Q Anejo is really light with nice almond, honey and caramel tones; which I loved. I also tried the Zacapa 23 option but I found that Don Q Anejo went down a lot smoother 😉

DSC02091.jpg

Variety of rums

There is an abundance of rum options here! Rum lovers will have a ball with all the varieties they have on offer! I would post them all here but it will literally take up all of the page… so here is a terrible, unedited video:

Food

I ordered the Cubano for $14.50 US. Ham, cheese, roasted pork, pickles, and mustard on Cuban bread, comfort food at it’s best. I was a little taken back by how much this sarnie cost (around $20 AUS) but when I saw this bad boy, I could see why it cost so much… it was HUGE!!! Honestly, I could only eat about half of it because it was so gigantic! It was tasty though, I just hated leaving so much waste at the end.

dsc02101

Price

Havana 1957 Cuban Cuisine is a little on the expensive size, which was the only downside. I think I would have preferred if they served smaller portions and charged less to be honest. Saying that, if you are planning on visiting, you will find Havana 1957 Cuban Cuisine on 405 Espanola Way, Miami Beach, Florida. If not, do not fear as I will be posting a video of my experience here soon 🙂

Screen Shot 2016-08-21 at 18.19.10/10

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2016.

 

BROKEN SHAKER- Miami Beach

Broken Shaker is another highlight from my trip to Miami! Owned by the ever popular Freehand group, this bar is situated in the middle of one of Miami Beach’s most famous 1930s Art Deco buildings, Indian Creek Hotel.

freehand.jpg

Although the bar itself is on the small side, outside there’s an abundance of space in their beautiful out-door courtyard: fairy lights, lush trees, mismatched garden furniture dotted around their key feature, an outdoor swimming pool. This is definitely a place where all the beautiful people of Miami hang out every day of the week… as well as all of the drug dealers- so very Miami 😉

DSC02135.jpg

When we arrived, we didn’t waste any time. We squeezed our way to the front of the bar, ordered two Cuba Libre’s and proceeded to the pool area where we people watched and attempted to guess who was a drug dealer and who wasn’t.

Broken Shaker’s Cuba Libre consisted of house spiced Bacardi Gold Rum with homemade Cola and Bittercube Jamaica #1 bitters. Although the Cuba Libre was nice and refreshing, it did taste very watered down. Bacardi Gold Rum is pretty flavoursome as is Bittercube Jamaican #1 bitters, so I could only put this watered-down-ness to the homemade cola or my let lag 🙁

Either way, I really enjoyed my time at Broken Shaker. I would go back and I would encourage you all to go there if you ever find yourself in South Beach Miami- just don’t jump in the pool at 2am as you will get kicked out 😀

Screen Shot 2016-08-21 at 18.19.10/10

Address2727 Indian Creek Dr, Miami Beach, FL 33140, USA

 

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2016.

CALLWOOD RUM DISTILLERY- BVI

Never in my life did I think I’d be stepping into the Caribbean’s oldest operating rum distillery… and yet, here I stand on the grounds of Arundel Estate in the ever-so enchanting, Callwood Rum Distillery.

dsc02196

dsc02198

Situated in a tiny limestone building, nestled away from the main drag of Cane Garden Bay in Tortola, this little distillery has a very important role in preserving the island’s heritage. Dating back over 400 years old, this is not only the oldest but also the only working rum distillery operating here in Tortola, BVI.

dsc02201

dsc02214

Unlike most Caribbean rums, Callwood Rum Distillery distills their rum from pure cane juice- not molasses like we are generally used to in this big ol’ rum world of ours. Their process begins when cane (grown from their property) is cut and put through a pressing mill. The sugar cane juices are extracted, flow through receivers into a large iron cauldron and then boiled on a fire until it reaches a temperature where alcohol is produced.  It is then run through a coiled cooling system and finally stored in their oak barrels (which are burnt on the inside) till it ages to the desired effect.

dsc02206

For just $2 US dollars, we were poured a shot of all four of their rums: the white rum, the golden rum, the 10-year aged rum, and one classily names one called the “Panty Dropper.” The white rum is the equivalent of a Bacardi white rum… more of a mixer than a sipper sorta’ deal. The golden rum was our favourite, as was the 10- year aged rum. Super smooth, no after burn and full of individuality. And lastly, the so-called “Panty Dropper”; a rum geared more for the ladies due to it being easy to drink. Although it was indeed easy drinking due to all the sweetener added to it, simply based on the guy’s description alone “this rum guarantees to get the ladies in your bed…” this rum get’s a huge thumbs down from me.

dsc02204

dsc02211

Rum lovers and globe trotters should add Callwood Rum Distillery to their list of places to check out. It was one of the highlights of my trip around the British Virgin Islands and well worth the visit for the history alone.

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2016.

EL DORADO 21 YEAR OLD REVIEW

dsc01742

So here we are, the last bottle of my El Dorado rum trilogy. So far, this little box of samples has left me enlightened yet rather perplexed. You see, I always assumed the older a rum gets in age, the better it is. Well that is not the case for ol’, El Dorado here. In my eyes, 12 Year Old gets a much higher vote on the taste scale then old mate, 15 Year Old. So how will 21 Year Old compare… well let’s find out, shall we 🙂

dsc01831-1

Appearance: As to be expected; looks like a standard aged rum: golden brown in colour and wet to the touch.

Aroma: The aroma is pretty citrusy to be honest. Alongside the smell of dates and brown sugar, there is a very distinguished orangey smell that stands out the most to me.

DSC01815

Taste: As I took my first sip, I was instantly hit with the most incredibly warming sensation. Dried fruit, toffee, brown sugar and spices made for a wonderful, sweet experience. The after-burn was nowhere in sight and that made me happier than you could ever imagine. For a slight moment, I even contemplated whether El Dorado 12 Year Old had met it’s match. That was until the orange peel taste set in, resulting  in an overwhelming dry finish. This is not always a bad thing, in-fact I’ve had a few dry rums in the past that I have rather enjoyed. I guess the sweet smell this rum has gave the impression that it would have a pretty silky smooth finish. Either way, it is very good up until that point.

dsc01743

Conclusion:  Out of all three of these rums, El Dorado 21 Year Old sits happily at second place for me.El Dorado 12 Year Old comes first due to it’s sweet and smooth nature. El Dorado 15 Year Old comes last due to it’s overall bitterness.

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2016.

LUNCH WITH ROSIE CAMPBELL’S

In my eyes, there’s no better way to soak up the excess of Melbourne Cup Day then by heading to one of Sydney’s famous rum bars, Rosie Campbell’s. Now I’m not going to lie, I did myself a bit of a doozy this Melbourne Cup and was feeling pretty sorry for myself for a little while after. So to receive this invite was possibly the best thing ever! But I could not go it alone, so I invited lifestyle & fashion blogger, Bunny Bernice to come with me and share the experience.

dsc02076

The brainchild of Rosie Campbell’s is Graham Cordery (The Soda Factory). During a trip the Jamaica, Graham fell in love with the Jamaican culture and decided to bring it to Sydney, and for that I will be forever grateful 🙂

dsc02040

First, you are instantly hit by the amazing technicolour scheme they have as soon as you enter; canary yellows, baby blues and tropical greens. Oh my! The sweet and spicy aromas that flow from the kitchen is no doubt second, and the third is the insane amount of rum they have just plotting behind the bar – if there was such a thing as heaven on earth for me, this place would be it!

dsc02069

dsc02044

dsc02045

We were welcomed with a selection of cocktails. First up was their Friday special, The Dusty Daiquiri. This cocktail is made up of house made Falernum, Angostura Bitters, fresh lime and generous amount of Pampero Especial. A daiquiri is usually made with white rum, sugar syrup and lime juice but this cocktails base was made with a deeper, more intense golden rum from Venezuela. I found this rum added some much needed sweetness to what you would usually get from a daiquiri, here you get a sweeter cocktail which is super smooth and super delicate. So good!

dsc02063

Next up was Rosie’s Coco Colada, one of Rosie’s signature cocktails. There is so much to love about the Coco Colada! Pampero Dark Rum infused with Pimento, pineapple, coco lopez, sugarcane, lime and banana foam slushie all served up in a coconut! It’s fun, flashy, and oh so boozy! This one is a show stopper for those who love a super sweet treat.

dsc02057

Rosie Campbell’s cocktail list was created by award winning geeza, Mikey Enright (Palmer & Co, The Barber Shop), so it is not a menu to mess with.

dsc02052

As Bernice and I talked about all things rum (did you know her favourite cocktail is a Long Island Iced Tea) and social media, we were served up an amazing tasting plate of delicious treats from Rosie’s menu.

Jerk chicken wings $22

These twice cooked chicken wings are very tasty. This is not the type of jerk chicken that I grew up on, but these wings are tasty none the less. Sweet, slightly spicy and a nice crispy skin, I could happily dive in to a full bucket of these and be quiet content.

dsc02067

Jerk Chicken Burger $12

You can’t go wrong with this super juicy chicken burger and jerk seasoned fries. I love the contrast of the sweet and spicy jerk chicken served on top of a fresh, crisp coleslaw. That combo always makes me super happy.

dsc02064

Red Stripe Beer Braised Oxtail $20

I was a little worried about this dish. Whenever I have had oxtail in the past, it has either come in soup form or a pretty boney piece of meat that has no flavor or substance. But what was served up here was a whole different ball game. A bowl arrived full of the most amazing slow cooked meaty meaty goodness- 9 hours to be exact. This oxtail was flavored within the inch of its life in the most gorgeous, rich gravy which just made me wish it was cold and rainy outside so I could get the full effect of it warming my cockles. Some may say it is a little on the fatty side, but I personally believe that is where is all the flavor is at – I may have to start putting Red Stripe Beer in all my meat dishes from now on!

dsc02062

Grilled Jerk chicken $20 

Marinated chargrilled chicken thigh served with a side of coconut rice and a wedge of lime. This was the winner for me. Although the rice was a little on the flavourless side, the chicken was super succulent, far from dry and full of flavour! Faultless in my eyes… and mouth!

dsc02060

Dem Belly Full Ribs $20

A close second for me was these bad boys. Two long stripes of slow-cooked pork spare ribs, generously slathered in a jerk marinade, crowned with a crunchy pork crackling & fresh lime served all served with a house-made sunshine slaw. Heaven. There is something about pork and coleslaw that I just can’t fault. And the added crunch of peanuts just topped this dish off like nothing else. Get this, you will not be disappointed!

dsc02059

With over 100 rums to choose from, an amazing music selection and above all and some of the juiciest jerk frickin’ chicken I have tasted, this bar is not like other rum bars you find here in Sydney. Rosie’s are hospitable, to the point you feel like you are at your grans house; you know the type of gran who just wants to feed you because you look too skinny. In other words, these guys actually want you to stay and enjoy yourself, rather than hurrying you out the door to make room for another costumer. I love Rosie’s and you can guarantee that I will be back, again and again.

dsc02053

10/10

 

————————————————————————————————————————–

Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

————————————————————————————————————————–

This article is posted on karasrumquest.com – All rights reserved – Copyright © 2016.