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A long time back, I bought some Bacardi Gold while attempting to fashion a dark-rum cocktail, a purchase I immediately regretted because, my goodness, is Bacardi Gold god-awful.
Then not so long ago, I made some orange-infused gin, just because, and decided that while I was at it, I may as well see if I could render the Bacardi Gold palatable by likewise infusing a near-fifth of it with the rind of one rather large-ish orange.
