From what I recall, temp is just as important, and at the lower temps of ethanol we usually used, rum is going to turn into gel. I'd extract using Everclear or similar, and then mix.
On Tue, May 7, 2013 at 10:25 AM, <williambeaufoy@gmail.com> wrote:
We're going to make some DNA daiquiris for the London Hackspace spacewarming party this Sunday 12th May. The original recipe calls for a 75% rum, but not wanting to spend £80 on alcohol, we're looking at a cheaper 63% rum.--What's the minimum % you can use, and will yield be lower at lower ethanol concentrations?
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