I've never been a huge fan of black strap but it does have its applications. I was going to post that I view it as more of a condiment than a lead spirit, and your recipe seems to fall in line with that. For me, I probably would have used even less of it and maybe added a third rum, like Smith & Cross or even Lemonhart. Paul McGee's version, which I love, uses Smith and Cross, Lemonhart and Barbancourt 8-year. He also uses Combier, which I really prefer over the Bols. What orgeat are you using? I've always wanted to make it but have been too lazy to do so.
"When you’re young, it’s all fillet steak. But as you get older, you have to move onto the cheaper cuts..." --M. Gustave
I just wanna live until I gotta die. I know I ain't perfect but God knows I try --Todd SniderTwitter: ronniesuburban