Alamea Exotic Infusions!

Tiki World Rejoice!! This is super exciting! four stunning products will soon be released (in october) that I know especially the tiki world will LOVE! It`s the Tiki maestro Daniele Dalla Pola behind them, you know that guy who loves pineapples so much? and builds up a real show during his entertaining presentations? and not to mention amazing tiki drinks and tiki drink photography, plus he owns the Nu Lounge Bar in Bologna, Italy.

The vintage style tiki labels on these products are something you really want in your tiki bar or home bar or any bar for that matter. They are stunning work of exotic tropical art! And the products? I have tasted them all and they are just as good as i thought, or even better. Personally I do not ever want to not have them in my home tiki happy place/bar. These will be available for shipping worldwide and I will update in this post when the website is ready.

The name Alamea on the label is named after a starfish species (crown-of-thorns starfish). An old Samoan saying is that among Samoan traditional fishermen it has been said that if you happen to get stung by the spines of the alamea, you should turn the starfish over and have its spongy-like feet touch the area where you have been stung and the alamea will heal its own doing.

Here are my taste notes and impressions of the Alamea Hawaiian Coffee Liqueur, Peach Brandy Liqueur, Pimento Rum Liqueur and Spiced Rum.

Alamea Hawaiian Coffee Liqueur

Deep Coffee flavor from Hawaiian coffee…sumptuous and satisfying.

Alamea Pimento Rum Liqueur

I tasted it side by side with the Hamilton Pimento Dram and I find the Hamilton to have more punch and body but this one to be more refined and frankly I like them both equally much. I think they can be preferred in different drinks depending on how heavy the drink is. Sometimes a heavier or lighter pimento dram may be called for.

Alamea Peach Brandy Liqueur

This one is so good I could lick the bottle, it´s just so incredibly TASTY! made from fresh peaches of italy.

Alamea Spiced

One of the best spiced I`ve had. I`m usually not a fan of spiced rums so very much but it depends, and this one I find to be good and not too sweet (super important when it comes to spiced rums) and with natural flavors.

You will see more of these products on this website in the future because I know I will use them a whole lot. So now…on to the drinks! these are fun to mix with and a great addition to the tiki and other exotic (and other) cocktails.

O`opa`s Trap

1 oz/30 ml Laphroaig 10 whisky

1.5 oz/45 ml Plantation OFTD overproof rum

0.5 oz/15 ml Alamea Hawaiian Coffee Liqueur

0.25 oz Alamea Pimento Liqueur

0.25 oz/7.5 ml Alamea Spice

0.5 oz/15 ml banana cream mix*

1.5 oz/45 ml fresh lime juice

1.5 oz/45 ml fresh pineapple juice

Blend in blender with 1 cup/2.5 dl crushed ice and pour into a zombie (chimney) glass and add more crushed ice if needed. Garnish with cocktail umbrella and speared Fabbri Amarena cherries.

Banana Cream Mix – 1 part butter + 1 part honey + 1 part banana syrup

Make a simple syrup with 2:1 ratio of demerara sugar and water (about 1 cup/2.5dl of sugar) and slice 1 banana in it and mash slightly with a fork and bring to boil, then simmer on medium-low heat for a couple minutes. Take off heat and leave to cool and settle for about 1 hour, then strain and bottle in a clean bottle.

Make the Banana Cream Mix and keep it slightly above room temp for use. This is sumptuous and delicious….perfect for tiki drinks with pineapple, banana and coffee.

2 Ports Cup

1 oz/30 ml GunRoom 2 Ports rum

1 oz/30 ml Plantation OFTD overproof rum

0,75 oz /22.5ml Alamea Peach Brandy Liqueur

0.5 oz/15 ml Campari to float in a half passionfruit shell on top of the ice.

0,75 oz /22.5ml fresh lime juice

0.5 oz/15 ml fresh pineapple juice

0.5 oz/15ml passionfruit juice

The passionfruit seeds from one passionfruit.

Add everything to shaker except the Campari and shake hard with ice, strain into a snifter. Add the passionfruit shell with the Campari float on top of the ice, to be floated before drinking. Garnish with pineapple leaf.

Punch Taiohaè

2 oz/60 ml fresh pineapple juice

0.75 oz/22.5 ml cream of coconut

0.25 oz/7.5 ml Alamea Hawaiian

Coffee Liqueur

1 oz/ 40 ml fresh lime juice

0.5 oz/15 ml Alamea Spice rum

1 oz/30 ml aged rhum agricole

0.5 oz/15 ml Demerara rum

0.5 oz/15 ml Appleton Rare Blend (Appleton 12)

Blend with 1 cup/2.5 dl crushed ice or shake very hard with ice cubes to get that cream of coconut to mix in perfectly and pour into a tiki mug filled with crushed ice.

Garnish with grated nutmeg, flower, tropical leaf and 3 speared cocktail cherries, Fabbri Amarena or Luxardo.

Aloha Nui Loa!

 

GunRoom 2 Ports Rum

Here`s an interesting rum with great taste from the Swedish company, Renbjer and Magnusson. GunRoom 2 Ports Rum is a blend of aged and unaged rums from Jamaica and Trinidad. Just like the GunRoom Navy Rum, the 2 Ports Rum is also their own creation/brand with a very similar label although it´s a different type of bottle. This rum belongs to the GunRoom Pouring Range. The pouring range is high quality products at reasonable prices so that in the bar you can afford to pour good spirits into the usual drinks.

This room is a mixture of two different origins. It consists of a aged rum from Trinidad with an age between 2-5 years and a minor portion of unaged Jamaican pot still rum. It`s a bright rum with character where the taste comes through in drinks. Perfect in Daiquiris or other rum cocktails. And a daiquiri – which is the rum test cocktail – is one of the two drinks I made.

But before that, here´s my impressions from sipping it neat.

Nose: The nose is fruity with mashed ripe tropical fruits, I get to think about mango, pineapple, peaches, apricots and banana surrounded by sugarcane sweetness..

Mouth: I like flavorful rums and this rum has character, with flavors of tropical fruits same as in the nose with a hint of….arrack? could be because the first GunRoom rum has it. It`s fruity in a sort of light way but not so light it loses it´s character, it has a well defined flavor. It`s a good rum for cocktails, especially daiquiris and of course it`s a pleasant little sipper too.

Aftertaste: In the aftertaste the banana flavors says “hi” most likely hailing from the Jamaican pot still part of the duo. It`s a light aftertaste that does linger shortly but nicely.

The color is clear due to the active carbon filtering taking away the color derived from the barrel during ageing. The abv is 40%, 80 proof.

Conclusion: I can`t find anything negative about this rum, it´s a great overall rum for cocktails and sipping neat. I don`t think anything is added to it. The only thing maybe could be that I would love to try it at a higher abv with a bit more bite…

I decided to mix the GunRoom 2 Ports with another rum to see how it went, so I picked Plantation OFTD for that since a little kick of overproof always is to my liking. Then a little sweet, some sour, some weak and a little spice and bitter in the form of a float of Campari which I think turned out really well because the Campari played nicely around with the flavors in the drink.

2 Ports Cup

1 oz/30 ml GunRoom 2 Ports rum

1 oz/30 ml Plantation OFTD overproof rum

0,75 oz /22.5ml Alamea Peach Brandy Liqueur (soon to be available worlwide by Daniele Dalla Pola, review of his exotic infusions coming soon.)

0.5 oz/15 ml Campari to float in a half passionfruit shell on top of the ice.

0,75 oz /22.5ml fresh lime juice

0.5 oz/15 ml fresh pineapple juice

0.5 oz/15ml passionfruit juice

The passionfruit seeds from one passionfruit.

Add everything to shaker except the Campari and shake hard with ice, strain into a snifter. Add the passionfruit shell with the Campari float on top of the ice, to be floated before drinking. Garnish with pineapple leaf.

And of course I wanted to test this rum in a classic daiquiri (Jeff BeachBum Berry formula) and it passed the test and did well.

GunRoom 2 Ports Daiquiri 

2 level teaspoons sugar blend –
(4 parts organic white cane sugar to 1 part turbinado or demerara sugar)
1 oz/30 ml fresh lime juice
2 oz/60 ml GunRoom 2 Ports rum
Garnish: lime wheel

Combine the sugar blend and lime juice in a mixing tin and stir until the sugar has fully dissolved into the lime juice.
Add the rum to the sugar and lime mixture, along with large cubes of ice, cracked with a bar spoon.
Quickly shake and strain the drink into a chilled cocktail coupe.

Garnish with a lime wheel.

FINE Drinking takes a peek at TIKI!

The 5th issue of the FINE Drinking Magazine is out for the summer! and it has a Tiki section! yep! and a very fine one too….in which also yours truly got a chance to talk a little about the upcoming book “Best of a Mountain of Crushed Ice” – Favorite Tropical and Tiki Cocktails. But there is more…of course and apart from the tiki section there`s a whole lot of interesting articles, among them one on Plantation rum. The magazine contains 129 pages!

The first thing I get in my mind when holding a new issue of Fine Drinking is it´s amazing quality and how thick it is, there´s something for everyone in each single issue with articles spanning from such diverse topics as sparkling wine to cigars and coffee flavor to fine drinking in Beirut…and to exotic tiki. The FINE Drinking Magazine started last year and published four different issues, one for every three months and with the fifth coming up just now.

I did the only thing that felt just right to me when I received it, I poured a glass of  the amazing Foursquare Triptych rum and sat back and immersed myself in some real fine drinking and reading…. You will read here about Triptych too, soon. A pure single rum too good to not write about.

I have written about Thanos Prunarus before, in my first post about the FINE Drinking magazine and also when I wrote about my visit to his rum bar, Baba au Rum in Athens, a trip I will never forget because the good folks over at Baba they go out of their way with their hospitality to make you feel right at home…and that I think is the secret about Baba, you feel like you are part of a family drinking cocktails in their living room. But it`s not just any “cocktails”…these are world-class craftmanship! And they also have a not -to-be-ashamed-of rum selection, it`s a rum bar after all. But if you want something else, they got that too. They make sure you as their guest leaves fully happy whatever your drinking preferences are, and of course you will return, Baba is a very happy place!. When you enter you will get much more than fine drinks.

In june, Baba au Rum and Linje Tio (part of Tjoget. and operated by bar manager Ludde Grenmo) in Stockholm had a guest bartending exchange and when Thanos came here with his lovely wife Katerina I did meet up with them for a sunny day in the city, followed by some chatting over a couple of tiki drinks at Sweden`s only tiki bar the Tiki Room and then the next day off to Linje Tio (which is a really great bar!) to try out the drinks Thanos so swiftly and expertly made. It was a joy to see him work, fast, elegant and the drinks were as beautifully presented as they tasted.

And one of the drinks I fell in love with…the drink was called Les Fleurs du Mal and was a mix of matching herbal, mango and pine spirits, a twist of celery, lemon and tonic and it was nothing but amazing! now don`t get me wrong, they were all amazing but this one stood out from the rest and since “the rest” were already amazing – that says something about how this drink tasted.

Fleur du Mal

But also very memorable was a drink called “Supremus no 56” – includes rhum agricole from Martinique and white tea….summer fruits and scent of lime – the recipe will be in my book.

The “Conceptual Form” was a concoction using lemons, elderflower, Campari and Baba au Rum`s own house-made Fassionola created by Elias Stergiopolous – which is a VERY tasty version of Fassionola. I have based my own recipe on that one, will also be in my book! The Conceptual Form was dedicated to pioneer of International bartending, Ben Reed. And the last drink was called “Lost Lovers” a very tasty drink with full bodied aged rum, Pedro Ximenez sherry giving it a flavor of cocoa, vanilla and smoke, followed by mature fruits, orange notes and spring blossom.

Both Baba au Rum and Linje Tio was awarded “World`s 50 Best Bars” 2017, Linje Tio is Sweden’s first bar to make The World’s 50 Best Bars and Baba au Rum also was awarded in 2013 and 2016. So combine the two and let Linje Tio go to Baba in Athens and then Baba go to Linje Tio in Stockholm = success! It was a very memorable evening 🙂 and I`m sure the Athens experience with Linje Tio cocktails was just as memorable.

I think the name of this magazine, Fine Drinking, says a whole lot, it embodies a concept of highest quality and attention to detail in everything from drinking to travelling and reading, there´s a lot of thought behind it and it definitely works! the bar Baba au Rum is run by the same concept and it´s all the brainchild of Thanos and the work of his team of amazing and talented people.

This fall, less than 2 months away it´s time for the 2nd Athens Rum & Whiskey Festival! September 30 and October 1st at Zappeion Megaron, downtown Athens! Festival includes participation, seminars and master-classes from highly distinguished international guests, specializing in rum and whiskey. The festival in Athens aims to shine light on influential personalities that relate to rum and whiskey within Greece as well as around the world.

Fine Drinking can be ordered from www.finedrinkingmagazine.com

 

FINE Drinking and fine rum…

From Foursquare to Diamond, Bellevue and Hampden – Four Great Pure Rums from Excellence Rhum!

I`m not gonna lie, I really really really like cask strength rums…and when I get samples like these four here it´s like Christmas for a little kid. These rums comes from four different distilleries – Hampden (Jamaica), Foursquare (Barbados), Bellevue (Guadeloupe) and Diamond (Guyana). They clock in from 54.6 to 62.8 % abv and none has any additives whatsoever, no sugar, color or anything else is added and neither are they cold filtrated, all in order to respect the rum in it´s natural state. You know you get pure rum.

Will they taste good? you bet they will!

But let´s first talk a little about where they are coming from and where you can purchase them. During the Paris Rhumfest, Excellence Rhum launched their own brand of rums and they are part of the Excellence Rhum Collection which every year will give out four different batch collection rums.

The E-shop ExcellenceRhum.com was created in 2013 by Alexander Beudet and there´s about 1800 references of rum from all over the world to choose from. They also offer personalized advice on the rums and delivery anywhere in France under 24 hours and all around the world under 96 hours and they offer rum samples so you can try before you buy the big bottle.

Now, which rums do we have here? short descriptions coming up – first up is the Guadeloupe/Bellevue – SFGB – 1998 – 18 Y – 59.9% 251 bottles, 70 cl . This is not an agricole rum/rhum agricole but a traditional rum that has been aged in bourbon casks for 19 years, both tropical and continental. The Bellevue au Moule Estate and Distillery on Guadeloupe dates back to the end of the 19th century and was established by a Mr Rimbaud from Martinique. Today the distillery is owned and run by Mr Hervé Damoiseau. The distillery is located on the Marie-Galante island and is the first distillery in the Caribbean to have committed to protecting the environment.

Nose and Color – Rich lovely nose of mature wood and tropical fruits. The nose has a fruity creamy character that is very pleasant. The color is medium mahogany.

Mouth – Pure pleasure…mild and dry, balanced and warming with hints of wood and spice, tropical fruits, pencil shavings, leather and raisin.

Finish – Long and woody.

Final thoughts – This is a full proof marvel of a rum! powerful, intense yet mild, and rich, it was love at first sip…

After that excellent rum from Guadeloupe we have Jamaica/Hampden – LROK – 2000 -16 Y – 54.6% abv, 195 numbered 70 cl bottles. Hampden Estate is a famous distillery for ester-rich flavorful fruity and funky rums coming from long fermentation using airborne yeasts and local molasses. The estate dates back to around 1753 when it was a sugar plantation operating now since more than 250 years.

Nose and Color – yellow amber, fruity nose – a whole boquet of complex tropical fruit notes and floral tones. 

Mouth – The taste is absolutely lovely with plenty of rich flavors of tropical fruit mash, spices and molasses.

Finish – Semi-log finish with pineapple and fruit notes lingering for a while.

Final thoughts – A very lovely rum with character behind those tropical fruits.

Next….Foursquare….needs no presentation really. Quality and pure rums coming out of that distillery on Barbados as we know. Located in the southern countryside of Barbados, on 8 acres of a former sugar plantation, is the magnificent Foursquare Rum Distillery and Heritage Park. It`s best known for its collection of spiced rums but it produces a wide range of rums including Doorly’s and Rum 66 and have lately produced a range of cask finish rums, (Exceptional Cask Selections) and some excellent rums in collaboration with the House of Velier, which are wildly popular among rum enthusiasts. I can only see a growing market for cask-strength Foursquare rums since the number of rum enthusiasts who wish to have cask or full proof/strength rums is steadily growing and you can count me in that number. 

This sample is Foursquare – MBFS – 2006 – 11 Y, 62.8 % abv, 210 numbered 70 cl bottles. Distilled from column and pot still this would according to the Gargano Classification (which I will write about on this website later) be called Single Blended – Blend of traditional column and batch/pot still (from a single distillery)

Nose and Color – Almost the same color as the Hampden, yellow amber. On the nose, apricot and banana peel, slightly woody and sweet, the nose is complex like a fine tuned orchestra.

Mouth – Round and fruity with a bit of wood and spice. There´s a very pleasant aftertaste that hits you a little while after the first sip and some aeriation.

Finish – Semi long lingering fruity finish.

Final thoughts – This is a very flavorful balanced rum in a refined elegant way, yet not lacking depth and character and posesses a lot of complexity and aroma. 

The last one is a Diamond from Guyana made by the legendary DDL distillery. Guyana/Diamond – MPM – 2005 – 11 Y – 60.1%. 247 numbered 70 cl bottles. The DDL is where all Demerara rum comes from today, once upon a time (around the 1700s) there were more than 300 sugar estates in Guyana producing their own rums…

During the early 20th century all the stills were merged and they ended up finally at the Diamond Estate (which is attached to the now closed Diamond Sugar Estate) and owned by the DDL – Demerara Distillers Limited. They now are the last remaining estate on the east bank of the Demerara river. The rums from Guyana are very special indeed and this one here is no exception.

Nose and Color – Light straw colored with a dry woody nose at first, which gives way for sweeter notes of sugarcane and fine notes of tropical fruits. there´s also subtle hints of butterscotch and candy (!)

Mouth – Intense, woody, fruity and dry. Very aromatic with notes of pineapple, fruits and a hint of licorice and a sort of dryish finish which I find very pleasant.

Finish – Long, dry and fruity.

Final thoughts – I really like the woody dryness of this rum paired with the tropical fruit notes, it´s very aromatic.

Overall: All four of these rums are equally good but different in character and it´s just personal taste that will determine which one or ones you`d buy the big bottle of. Therefore I think it´s a good thing that Excellence Rhum also have samples for purchase so you can taste and try before you buy because they ain`t cheap. But you will definitely get unadultered quality rum for your money and a very pleasant taste experience.

I would not use any of these in my tiki drinks or cocktails because they are such fine tuned orchestras of exquisite flavors that would be lost together with juices and stuff, plus they are expensive, so sip and savor these marvels. So which one(s) will I buy? well, a woman must have the right to keep some secrets right? 🙂 all I will say is that they are all excellent rums!

 

Best of A Mountain of Crushed Ice is coming…

Aloha! some of you dear readers might have noticed how slow this blog has become since many months…it moves at the speed of a drunken snail or turtle…but there´s a reason for that – there´s a book in the Works! “Best of A Mountain of Crushed Ice” is a book about tiki drinks with the best from this website in updated versions along with new recipes and some “mixed potions” by friendly tiki bartenders and enthusiasts from around the world.

The book is for everyone who loves tropical exotic tiki drinks and the little “tutorials” aims at those who are new to tiki drinks, both consumers and bartenders but the book as a whole is for all tiki drink lovers . So that`s what`s up…and when will the book be ready? I`m not sure of an exact date…but the plan is for this summer.

Trying to write posts for this website at the same time as writing the book plus also working with other things plus taking care of my domestic life turns out a little bit too much for this laid back flip-flop kind of lady so please bear with me when this website is taking a little temporary “half”-break. That said, I might pop in a blog post every now and then…and when the book is ready it will be announced right here.

So why writing a book? well, the blog is celebrating it`s 10th Anniversary this year! that`s ten years of collected recipes, rambles, experiments and knowledge, some better, some worse, some outright crazy…as is the nature of many cocktail blogs. But over time it can be difficult to find some of the best posts even though there`s an archive, but how often do people really bother digging in the yearly archives? blog posts and the drinks in them have a tendency to over time become forgotten. So I think putting the best from it in a book is not a bad idea, plus when I no longer is here this blog will not be either but then the book will be! So now you know why it`s moving so slow here for the moment.

In the meantime, here´s a little teaser picture collage…