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Martinique | Flavored | 40% ABV | Column Still (1-4)
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Purchased this for the sole purpose of mixing the perfect Mai Tai. I got my clues from reading Paul B’s review of Clement Creole Orange Shrubb, he has clearly spent a lot of time researching this elixir. Instead of the Clement Creole Shrubb, though, I decided to go with J.M’s version, Which is basically an orange infused agricole with some secret spices that include vanilla, clove and cardamom....I believe it’s a traditional Christmas drink on Martinique. To me, it’s an excellent mixer and not really a straight sipper. But when you put it all together... frighteningly amazing... My 81 year old mother in law had 3 for Mother’s Day and kept calling her friends to tell them how great her Mother’s Day cocktail was. A powerful concoction of rums that blends together better than Queen singing Bohemian Rhapsody, I kid you not! I’m going to submit the recipe to the masses and let the chips fall where they do, it certainly works for me and my crew. As follows......
1/2 oz. orgeat syrop
1/2 oz. Sirop J.M.
1 oz. Orange Shrubb
1 oz. Lime juice
2 oz. Depaz blue cane agricole
2 oz. Appelton Estate 21 y.o.
Enjoy the elixir and try not to over indulge!
Kannte bis anhin nur den Clement Liqueur Creole.
Schönes Honiggelb im Glas.
In der der Nase der Duft von kandierten Orangen die auf frischen Orangenschalen liegen.
Im Gaumen ganz zart und weich, die 35% 70 proof vermögen dennoch die Aromen zu transportieren.
Orangen, ja genau, bitter Orangen frisch gepflückt, ganz weit hinten auch noch Nuancen von Vanille, Karamell und Holz. Dieser Rhum lag nach der Aromatisierung auch noch eine Weile im Fass.
Sehr süss, wird mit reinem Zuckerrohrsirup nachträglich gesüsst.
Sehr langer, klebriger, süsser Abgang. Das warme Orangenaroma hält wirklich sehr lange an.
Ein Rhum für allerlei Anwendungen, ich brauche Ihn für Desserts.
Flambierte Bananen:
Sehr reife Bananen halbieren und in einer Pfanne mit Butter sanft frittieren.
Mit Shrubb übergiessen und flambieren.
Kann auf Pudding, Kuchen, Glace etc. serviert werden.
Until now only known the Clement Liqueur Creole.
Beautiful honey yellow in the glass.
In the nose the scent of candied oranges lying on fresh orange peels.
In the palate quite delicate and soft, the 35% 70 proof are able to transport the Aromas.
Oranges, yes sure, bitter oranges freshly picked, very far behind also nuances of vanilla, caramel and wood. After the aromatization, this Rhum was still in the barrel for a while.
Very sweet, is sweetened with pure sugar cane syrup afterwards.
Very long, sticky, sweet finish. The warm orange flavor really lasts a long time.
A rhum for all kinds of applications, I need it for desserts.
Flambéed bananas:
Cut very ripe bananas in half and fry gently in a pan with butter.
Pour with shrubb d'orange and flambé.
Can be served on pudding, cake, ice cream etc.
JM Orange rum offers a vibrant profile with a distinctively spicy flavor.
I’m saving it for Mai Tais
It’s nice for shipping but it’s not my thing just with the sweetness. Good spice notes
Another variation on Cointreau, brutal syrupy orange peel smell and taste which hides the base rum completely. For me this is same as Clement Shrubb - for me it is just too much sugar and not much rum to speak about. It is not entirely bad, but there are better options in my opinion: next time I will opt for Pyrat. If you like sweet liqueurs, add two or three stars to my rating.
it s not a rum but a rum based orange liquor, typical product from martinique, good proof, it was a good souvenir from there ...
on the island is also very cheap, drinkable neat (with an ice cube or two) but also good in cocktails, we use it for our agricole mai tai cocktail (for the regular mai tai we use orange curacao)
Try to get a well lit shot from the front of the rum label
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This orange liqueur made from rhum agricole is good for one thing and one thing only - to make perfect Mai Tai's with the right rums. This one is nowhere near being sticky sweet like Clement Creole Shrubb, which I have always been using for my Mai Tai's. As a matter of fact, the relative lack of sugar in this one would qualify it to make margaritas. Forgive me for even referring to tequila, but both rum and tequila serve their purposes.