"Russell's Lament | Crafted Pour"

"Gather round beachcombers and traders, for I have a tale of tiki woe to share. I infused half a bottle of Barrelling Tide’s 5 Fathom Rum with banana chips per Death & Co.’s recipe. It originally calls for Gosling’s Black Seal but the extra fruity funky notes in the 5 Fathom lends itself well here. I decided to take the soaked banana chips, add some unsoaked ones, and make a syrup with it. I’ve used this method before when I infused rye with plums and it was great. What I neglected to realize is that there’s coconut oil in the chips. So once the syrup cooled, I was left with a nice big puck of fat. Not an issue in a vacuum, but since I didn’t know it was going to happen, I had it in a squeeze bottle with a very narrow mouth. I involuntarily fat-washed my syrup! I wasn’t sure if it would be safe to reheat and cool again in a container I could skim, so I decided to toss it. I already had some fantastic recipes jotted down with it, so I’ll need to revisit the syrup when I get through this batch of infused rum, but for now, we’re a house in mourning.", "undefined", "Russell's Lament",

"Ingredients"

Russell's Lament By , May 8, 2009 Gather round beachcombers and traders, for I have a tale of tiki woe to share. I infused half a bottle of Barrelling Tide’s 5 Fathom Rum with banana chips per Death & Co.’s recipe. It originally calls for Gosling’s Black Seal but the extra fruity funky notes in the 5 Fathom lends itself well here. I decided to take the soaked banana chips, add some unsoaked ones, and make a syrup with it. I’ve used this method before when I infused rye with plums and it was great. What I neglected to realize is that there’s coconut oil in the chips. So once the syrup cooled, I was left with a nice big puck of fat. Not an issue in a vacuum, but since I didn’t know it was going to happen, I had it in a squeeze bottle with a very narrow mouth. I involuntarily fat-washed my syrup! I wasn’t sure if it would be safe to reheat and cool again in a container I could skim, so I decided to toss it. I already had some fantastic recipes jotted down with it, so I’ll need to revisit the syrup when I get through this batch of infused rum, but for now, we’re a house in mourning. Gather round beachcombers and traders, for I have a tale of tiki woe to share. I infused half a bottle of Barrelling Tide’s 5 Fathom Rum with banana chips per Death & Co.’s recipe. It originally calls for Gosling’s Black Seal but the extra fruity funky notes in the 5 Fathom lends itself well here. I decided to take the soaked banana chips, add some unsoaked ones, and make a syrup with it. I’ve used this method before when I infused rye with plums and it was great. What I neglected to realize is that there’s coconut oil in the chips. So once the syrup cooled, I was left with a nice big puck of fat. Not an issue in a vacuum, but since I didn’t know it was going to happen, I had it in a squeeze bottle with a very narrow mouth. I involuntarily fat-washed my syrup! I wasn’t sure if it would be safe to reheat and cool again in a container I could skim, so I decided to toss it. I already had some fantastic recipes jotted down with it, so I’ll need to revisit the syrup when I get through this batch of infused rum, but for now, we’re a house in mourning. Ingredients: - Banana Chip-infused Black Rum - Blended Lightly Aged Rum Instructions: Combine all ingredients in a drink mixer tin. Blend for 5 seconds. Open pour into a double old-fashioned glass and add more ice. Top with banana chips and freshly grated cinnamon. Tropical,Originals,Signatures,Blended,Grogs,Rich,Tiki