On one of my recent travels I found myself in Guyana (British) and here, I discovered a remarkable rum, produced in one of the world's oldest distilleries                                           (founded 1670). Her in this distillery as many as 14 different rums are produced, using traditional and unique methods, such as the                                         (this wooden distilling kettle is unique in the world), a process that cannot be automated, and needs the master's touch. The CO² gasses released during this process are caughtand discharged this is of vital importance. As this and the unwanted methylalcohol determines the level DEMERARA DISTILLERS Ltd.of the "morning after" headache.
After this process the rum is aged in used Bourbon whiskey casks, which have been burned and scraped on the inside. Now the ageing processcan begin the rums produced in this way

DEMERARA DISTILLERS Ltd.

have an unparralled softness and texture. Top of the range is the                                          and stands head and shoulders above the rest it is the "Napoleon of the rums", no wonder this rum has received many distinctions, among them the Wine and Spirit competition first prize, three times in a row.

ELDORADO RESERVE 15 years

How to distinguish a good rum I

By its scent; shake the glass while covering it with your hand. Let the alcohol vapour escape from the glass, if when you sniff at the glass and your nostrils start to burn there are too many higher alcohols in the rum.  

By its taste; How it SLIDES down the throat without burning it, and the aftertaste will gently cause the throat to tingle. To this purose and also to avoid getting drunk, add some water to the rum so the bouquet has a chance to develop.

Aside, and to the connoisseur the best way to drink rum is pure or with water. The 15-year Eldorado can compete with the best cognacs.

The use of large cocktail glass for tropical cocktails is not very popular with management as it is not cost effective, the use of a foam for your creation is a good tip. Tip when making your cocktail in a blender use a couple of cl. of pineapple juice,  this will give you a naturally foamy head when pouring out your drink,                                                       . If you want a 'regular' cocktail do not use your pineapple juice with a blender.

pineapple is a natural foaming agent

Please let us know if you have any other practical tips
we will publish these referencing your name.
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In the classic bar for certain recipes as in the Daiquiri or the Margarita use is made of lemon juice and a spoonful of sugar, but this is not an ideal work method, as too much or too little sugar on your spoon will alter the sweetness of your drink. A useful tip is to use a                           sometimes also callled a             . This is easy to make; take 2/3 fresh lemon juice and slowly stir 1/3 sugar-water, taste! The result schould be a balanced creation of sweet and sour, as each lemon varies in acidity it is advisable to keep testing the taste.

Bar-mix

sweet & sour-mix

To make your own sugar-water; bring 1 litre of water to boil and slowly stir in 1 kg. of sugar. After it has boiled again allow to slowly cool, occasionally stirring.

Avaibale today are handy plasic containers, bar. These cointainers come with different coloured dispensing tops, a good idea is to use different colours for specific things egg yellow for sweet & sour mix, orange for orange juice and so on.

0.94,0        Kirsch
0.94,0        Dry Gin
0.94,5        Whisky
0.95,6        De Kuyper Graan jenever 38%
0.96,0        Bols Jenever
0.97,0        Southern Comfort
0.97,0        Bols Citroen jenever

1.00            Water

1.01,0        Green Chartreuse

1.02,3        Gold Strike 50%

1.04,0        Cointreau
1.04,0        Kummel
1.04,0        Peppermint schnapps
1.04,0        Benedictine B&B
1.04,0        Brandy
1.04,0        Cinnamon Schnapps
1.04,0        Cognac
1.04,3        De Kuyper Triple Sec 40%

1.05,0        Midori Melon liqueur
1.05,0        Rock and Rye
1.05,0        Peach Schnapps
1.05,1        Bols Coconut 24%
1.05,2        De Kuyper Coconut
1.05,2        De Kuyper Melon 24%
1.05,2        De Kuyper Peppermint Schnapps 24%
1.05,6        De Kuyper Dropshot 20%
1.05,6        De Kuyper Coconut 20%
1.05,6        Kwai Feh 20%
1.05,7        Bols Curaçao Triple sec 39%
1.05,8        De Kuyper Dry Orange 30%
1.05,8        De Kuyper Kiwi 20%
1.05,8        De Kuyper Wild Strawberry
1.05,8        De Kuyper Strawberry Schnapps 20%

1.06,0        Peach brandy
1.06,0        Campari
1.06,0        Yellow Chartreuse
1.06,0        De Kuyper Blackberry brandy
1.06,0        Bols Curaçao Triple sec
1.06,1        Bols Kiwi 24%
1.06,2        Bols Melon 24%
1.06,2        De Kuyper Advocaat
1.06,4        Bols Curaçao Orange 35%
1.06,6        De Kuyper Red Orange 24%
1.06,9        De Kuyper Apricot Brandy

1.07,0        Benedictine D.O.M.
1.07,0        De Kuyper Cranberry 15%    
1.07,2        De Kuyper Orange Curaçao
1.07,3        Bols Cherry Brandy 24%
1.07,5        Bols Apricot Brandy    
1.07,5        De Kuyper Wit Curaçao    
1.07,5        De Kuyper Green Curaçao 30%
1.07,5        De Kuyper Red Curaçao 30%
1.07,6        De Kuyper Blue Curaçao
1.07,8        Bols Peach (Misty) 24%    
    
1.08,0        Drambuie
1.08,0        Frangelico
1.08,0        Sambuca
1.08,0        Amaretto di Saranno
1.08,0        Bols Advocaat (Dik & Dun)
1.08,1        De Kuyper Blueberry 15%
1.08,3        Original Peachtree 24%
1.08,4        Bols Amaretto 28%
1.09,4        De Kuyper Cherry Brandy 24%
1.08,7        Bols Apricot Brandy 24%

1.09,0        De Kuyper Pucker Sour Apple 15%
1.09,0        Tia Maria
1.09,0        Bols Curaçao
1.09,0        De Kuyper creme de Bananes 24%
1.09,5        Bols Half om Half
1.09,5        Bols Cherry Brandy
1.09,6        Bols Coffee Liqueur 30%
1.09,8        De Kuyper Oranje Bitter    
1.09,8        De Kuyper Country Lane

1.10,0        Bols Peppermint White 24%
1.10,0        Bols Peppermint Green 24%
1.10,0        Bols Curaçao Blue 24%
1.10,0        Bols Goud likeur
1.10,1        Bols Red Orange 24%
1.10,2        Bols Curaçao Triple sec 24%
1.10,3        Bols Crème de Bananes 24%
1.10,7        De Kuyper Marasquin 30%

1.11,0        Bols Maraschino
1.11,0        Bols Crème de Menthe
1.11,0        Bols Crème de Menthe
1.11,0        Galliano
1.11,2        De Kuyper Pisang
1.11,3        De Kuyper Pina Colada
1.11,8        De Kuyper Butterscotch Caramel

1.10,5        De Kuyper Crème de Menthe 24%
1.10,5        De Kuyper Crème de Menthe 24%

1.11,3        Bols Cacao Wit 24%
1.11,3        Bols Cacao Wit 27%
1.11,8        Bols Parfait Amour 24%    

1.12,7        De Kuyper Crème de Café
1.12,7        Bols Parfait Amour 29%    
1.12,8        De Kuyper Parfait Amour 30%
1.12,9        De Kuyper Amaretto 30%

1.13,0        Bols Parfit D'Amour
1.13,0        Bols Persico
1.13,2        Bols Chocolate Mint 27%
1.13,4        Bols Cacao Bruin 27%
1.13,5        De Kuyper Razmatazz 16%
1.13,8        Bols Crème de Cassis 17%

1.14,0        Bols Crème de Bananes
1.14,0        Bols Crème de Vanille
1.14,5        Bols Anisette

1.15,0        Kahlúa
1.15,0        Goldwasser

1.16,0        Crème de Almond
1.16,0        Crème de Noyaux

1.17,5        De Kuyper Crème de Cassis 15%

1.18,0        Monin Grenadine

1.31,1        De Kuyper Grenadine

When making layered drinks, also known as a Pousse Cafe, you'll need to know which ingredients are heavier than the others. The technique is simple; the heaviest liquor is poured into the glass first, and the lighter ones are layered carefully on top with the lightest one on top.This table list some common liquor, along with their Specific Gravity that is the weight of the liquor relative to water.
Higher values indicate heavier liquor.

Clear
Clear
Amber
Clear
Clear
Amber
Yellow Clear

White

Green

Yellow Clear

White
White
White
Amber
Amber
Reddish
Amber
Clear

Green
Amber
Clear
Clear
Clear
Heavy Green
Clear
Black
Clear
Pink Clear
Clear
Amber
Light Green
Heavy Red
Light Red

Dark amber
Red
Yellow
Dark red
Clear
Green
Green
Yellow
Orange Clear
Light Red
Amber

Amber
Red Clear    
Light orange
Dark Red
Amber        
Clear
Green
Heavy Red
Heavy Blue
Yellow Clear
    
Amber    
Amber
Clear or black
Amber
Yellow
Clear
Clear
Amber
Heavy Red
Amber

Light Green
Brown
Blue
Light Yellow
Yellow Clear
Dark red
Brown
Orange
Light Brown

White
Green
Blue
Gold
Orange Clear
Clear
Yellow
Clear

Clear
Clear
Green
Golden yellow
Heavy Green
White
Amber

Clear
Green

Clear
Clear
Violet

Brown
Violet
Violet
Amber Clear

Violet
Clear
Dark
Brown
Dark Red
Red

Yellow
Clear
Clear

Dark brown
Clear

Brown
Bright red

Red

Currant red

Red

In order to make a layered cocktail (pousse café), the advise given in many cocktail books , is to carefully pour the liquids via the rounded side of a bar spoon.  A practical problem is that the pousse café glass is often too small to be used in this way.  

A handy hint is to use a professional bar spoon, which has a flat disk which is used for crushing sugar lumps.  Use the flat disk to pour the liquids over, whilst slowly raising it during the pouring.

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How to distinguish a good rum II