What do I do with Bacardi 151 Rum? |
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09-17-2007, 11:05 PM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
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| |  What do I do with Bacardi 151 Rum?
On the way back from Canada a couple years ago I bought a bottle of Bacardi 151 out of curiosity. Yes, it's 151 proof. The bottle is covered with "FLAMMABLE"  warnings, and I've been afraid to open it ever since.
Any ideas on how to use it? I'm not a mojito drinker, but I guess I could learn. My vices run to bourbon and branch and 1950-style martinis. Not much of a mixed-drink fan, except for vodka and tonic, in season.
Any ideas for cooking - well away from open flame - or flavoring applications?
Appreciate any ideas.
Mike
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09-18-2007, 09:34 AM
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If it's 151 proof, that means it's around 75% alcohol. The "proof" business is very strange, goes back to pirate and bootleg days when booze was mixed with gunpowder to "prove" that it actually was flammable and therefore drinkable.
Most countries use the % of alc. volume system for acohol, including Canada.
Enjoy it, in small amounts it won't kill you.... |
09-18-2007, 10:07 AM
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I had some of that rhum in L.A , very strong, but very tasty, drink it in moderation & enjoy 
I call that rhum B-52  |
10-17-2007, 10:11 AM
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There are many drinks you can make with it. Use it as you would any other spiced rum, just beware that you will be in for a mild ride if you consume it the same way.
The most interesting drink I've had with 151, is called a Flaming Doctor Pepper. You get a tall mug of beer, fill it about half or three quarters the way full, and set it aside. Then, get yourself a single shot shot-glass and pour in the 151. Then light the 151 on fire inside the glass, pick up the shot, and drop it in the beer. As soon as the flame goes out (which is almost instantly) you must chug the beer. This may sound rough, but it's very very tasty and not strong at all. It ACTUALLY tastes like doctor pepper. |
11-04-2007, 11:59 PM
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The only thing I've ever done with super over-proof rum was under age drinking, followed by a quick trip to the drunk tank. Mind you, that was Lambs, but I assume that Baccardi would yeild similar results. |
11-05-2007, 12:00 PM
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I haven't had the Flaming Dr. Pepper but have had it mixed with Dr. Pepper......like a rum and coke but IMO, so much better! |
11-05-2007, 07:19 PM
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Quote:
Originally Posted by Ramon  The most interesting drink I've had with 151, is called a Flaming Doctor Pepper. You get a tall mug of beer, fill it about half or three quarters the way full, and set it aside. Then, get yourself a single shot shot-glass and pour in the 151. Then light the 151 on fire inside the glass, pick up the shot, and drop it in the beer. As soon as the flame goes out (which is almost instantly) you must chug the beer. This may sound rough, but it's very very tasty and not strong at all. It ACTUALLY tastes like doctor pepper. | My brother's friend was sent to the hospital for that with third degree burns on his entire face. Apparently there was too much rum or something and it didn't go out right away when he chugged it...spilled it.... and he was in the hospital for 2 weeks.
__________________ Cooking is too an art. Your sculpture versus my 4-course dinner. We'll see whose art gets more votes. ~Gummy-Bear~
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11-05-2007, 11:06 PM
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I like using 151 for mixing with egg nog.
I can get a good alcohol punch, without diluting the egg nog's viscosity too much. Besides, it tastes good. |
11-06-2007, 10:09 PM
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Gummi-Bear-
Well, after reading your post, I'm still afraid to open it
Mike
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11-07-2007, 11:46 AM
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Aww don't be afraid, just don't drink fire. This is common sense for many... I hope. If I were you (not that I drink, I'm fifteen) I would either do Jello-shots with a LOT of Jello, or do a rum and coke.
And remember, some learning experiences are better heard about that done or watched.  Quote:
Originally Posted by MikeLM Gummi-Bear-
Well, after reading your post, I'm still afraid to open it
Mike |
__________________ Cooking is too an art. Your sculpture versus my 4-course dinner. We'll see whose art gets more votes. ~Gummy-Bear~
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11-07-2007, 02:10 PM
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Ahh..........Wait until you open it..........it should have a flame arrester in the opening of the bottle.
I enjoy mine in a "knock your socks off" rum and coke, when I need something to make me numb all over; as in after shoveling a dump truck load of new topsoil all over the garden.
I use for drizzling and aging in my fruitcakes also........start months in advance. A dry fruitcake recipe is best, it absorbs more and will really mellow in the cake after a few weeks. |
11-07-2007, 02:18 PM
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Quote:
Originally Posted by nowIamone I enjoy mine in a "knock your socks off" rum and coke, when I need something to make me numb all over.... |
I'll second that!!!!! 
I remember we used it for Baked Alaska when I worked at the hotels.  |
11-29-2007, 05:01 PM
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Coming from a 6 yr bartender I can tell you 151 isn't used as much anymore because of its proof. Most of the time its used a "float" to add kick or to light on fire for presentation purposes. Anything you drink rum with you can add it as a "kicker". Some tropical drinks use it. |
08-17-2009, 09:15 PM
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| |  how bout drinking it??
The best way to enjoy 151 is to mix it with ginger ale and ice mix it about 65% ginger ale and 35% rum and add ice let it sit for about 10-15 minutes and then drink it will be the best drink you have ever tasted. Another way to enjoy it is to just shoot it straight! It will mess you up in a hurry but it is well worth it!! lol If you want to cook with it it makes a great sauce for simmering your beef or pork steak in. add about a half cup to your pan and add your meat let it simmer then meat will be extra tender and have a great taste(also add whatever spices you enjoy). enjoy your 151 my friend. oh and by the way Lambs 151 is much better. both run about 75% think Barcardi is 74.5 and Lambs is 75?? |
08-18-2009, 11:39 AM
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Quote:
Originally Posted by MikeLM On the way back from Canada a couple years ago I bought a bottle of Bacardi 151 out of curiosity. Yes, it's 151 proof. The bottle is covered with "FLAMMABLE" warnings, and I've been afraid to open it ever since.
Any ideas on how to use it? I'm not a mojito drinker, but I guess I could learn. My vices run to bourbon and branch and 1950-style martinis. Not much of a mixed-drink fan, except for vodka and tonic, in season.
Any ideas for cooking - well away from open flame - or flavoring applications?
Appreciate any ideas.
Mike | Most of the hotels and caterers up north use it for whats called a flaming cake ceremony at a wedding. Its also good to flame a Cherry Jubilee or add to Bananna Foster, or flaming crepes. Better used for desserts then entrees. 
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