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.
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Frank, the lamb is delicious. It's so tender it's like I was chewing avocado meat.
I just wanna live until I gotta die. I know I ain't perfect but God knows I try --Todd SniderTwitter: ronniesuburban