Spices are a big part of the flavor of any rum, but the process of mixing them into the drink can also vary.
When it came to mixing rum, some bartenders said they prefer to leave out spices altogether.
“You can do it any way you want, but I prefer not to add anything,” said David Lebovitz, owner of the Boston Rum Company.
“I prefer to mix it with the ingredients I have in my own house, and the spices in my home, and I don’t want to add any extra spices.”
Some bartenders also added some sugar or honey, and some bartending companies, like Boston Rum, added more rum, according to a spokesperson for the company.
But some bartends, like Daniel O’Brien, owner and founder of the Bourbon Bar and Grill in New Orleans, have never used spices.
“When I was a bartender, I didn’t do much mixing.
It was all about making sure the rum was really nice and not overly sweet,” O’Connor said.
“The spice is a big ingredient in the flavors of rum.
You can add some sugar, but there is nothing more exciting than mixing the spices with the rum.”
He added that the flavors in rum come from a combination of the spices, the sugar, and, most importantly, the rum.
“As a bar owner, if you do not have spices, you have nothing to make your rum,” O ‘Connor said, adding that he does use some spices on occasion.
“If you can’t get them, use the ingredients you have in your home.”
A couple of weeks ago, O’Connors rum was one of the drinks he used in his cocktail menu.
“We’re very proud of it,” OBrien said.
A couple weeks ago he was in the process, mixing his rum with gin, gin, lime juice, sugar, orange juice, and a splash of whiskey.
But after a few months, O ‘Connors spirits were all gone.
“It’s a lot easier to do it the old-fashioned way, mixing the rum with a mixer, rather than the spice-and-sugar method,” O thells said.
O’Reilly, the bartender, said he does not mix the rum at all.
“To me, spices are not a great ingredient,” O Reilly said.
It’s also worth noting that the spice mixes are usually done on the bar side of the bar, so you don’t have to worry about mixing up the mix to the drink.
“A good spice mixer will do the mixing, and then they’re off to the bar,” OReilly said.
Some bartending schools even have their own spice mixers.
Olls, for example, uses his own spices in his cocktails, but also uses the spice mix from his bar, which is the best source of spices.
OLLS VEGETABLE AND WHISKEY MIXER AND MIXERS: Oll’s Restaurant & Bar has a mixer that works well for mixing spice blends, according a spokesperson.
You just use a whisk, or two whiskers, to whisk the spices into the rum, the bar’s owner, Jennifer Ritts, said.
And while Oll says he uses only spices, he does have some other ingredients like agave nectar, maple syrup, and lime juice.
“My husband and I have had a very good experience mixing spices,” Oll said.
So what does he do if he doesn’t have a spice mixer?
He’s going to use some other spices, like ginger, cinnamon, and cloves.
“There are some spices that are more expensive,” O lls said, “so you might want to go into a liquor store to buy some.”
He said you can buy some spices from Amazon.com, or use a spice mix at home.
“So I just buy the spices I need from the spice stores,” OLL said.
When you get home, Oll will pour his spices into his spice mix, which will be made with vanilla beans, orange peels, agave syrup, lemon juice, ginger, and cinnamon.
And Oll also has a spice bowl, which he can use to mix up the spice blend to make the cocktail.
The spice mix will be mixed into the gin, which can then be added to the rum or a cocktail.
It may be added as an after-dinner addition, like a garnish.