Originally Posted by cptjeff
No, but not quite what I'm looking for. I want drinks that are shaken and served in a cocktail glass, and both of those seem to be rum, lime, and different types of syrup. I'm looking for the rum world's version of a corpse reviver #2. The vast majority of the rum drinks I find are very much in things that are easy to pigeonhole as tropical in one way or another, and while I understand that that's true to rum's origin, I want to figure out ways to use it more broadly, not least because a lot of those drinks, while wonderful in their own right, don't seem quite right outside of summer.
Oh, that sounds yummy. Have you tried just that? I am stream of consciousness thinking 1.75 oz El Dorado 3yr (upping it a bit as it is mild), 0.75 oz 50:50 lemon/grapefruit juice, 0.50oz Blanc Vermouth (Dolin, preferably, M&R tastes like chocolate), and the requisite quantity of Cointreau as necessary to adjust the sweetness (though I might use some simple to balance it if it would require too much modifier). Maraschino or St. Germain might be good subs for the modifier -- can't be anything that is too heavy since rum is so delicate. St. Germain particularly, as it goes well with grapefruit, but the lychee note might take it in that floral/tropical direction. Yes, it borrows from the Hemmingway a bit, but rum is yummy with grapefruit.