I saw a very tasty looking strawberry drink the other day and decided to make one similar and sort of “Tikify” the style of it and also swap the ginger beer for the hotter Pimento drink…
The original recipe (adapted from voyagevixens.com) was fresh strawberry puree, Angostura rum, ginger beer and a couple dashes Angostura bitters, simple and tasty.
Pimento is a ginger beer type of drink (it´s not an actual ginger beer) but with added chili pepper, it´s made with ginger, tonic and hot pepper natural flavors and it is fizzy and strong!! it`s like a ginger beer with a chili bite……
I like it a lot! I also like Angostura rums and bitters and of course, lime and strawberries!
¼ cup Strawberry purée
4 oz Angostura Single Barrel Rum (1919 works good too)
A small squeeze of fresh lime juice
Splash of Pimento
A few dashes of Angostura aromatic Bitters
Fill a Hurricane glass with ice, strawberry purée and a small squeeze of fresh vibrant lime juice, pour in rum, then top with Pimento and bitters. Stir and serve. Garnish with a fat juicy strawberry, red Hibiscus and Bouganvillea flowers, fresh mint, add a long and thick colorful straw….
Pimento can be found in various countries, you may check out their website and I know that in Sweden it`s available through Renbjer & Magnusson.
Bring on more heat and sun!
Now this blog takes a little break until it´s time to report what`s going on this year at the Tales of the Cocktail!
I`ve been waiting for the warmer temps to arrive for my review of St Aubin melon liqueur which I think is just perfect for those fruity refreshing and a bit lighter summer drinks. Melon is to me – summer…..it´s such a refreshing fruit to eat in the heat.
St Aubin plantation located on southern Mauritius has been cultivating sugarcane since 1890 and takes it´s name from one of it`s first owner Pierre de St Aubin. On the estate there`s both artisanal and a traditional rums made but they make more than rums….
They also have a tea plantation, Bois Chéri and a vanilla plantation and that`s the vanilla they use in their vanilla flavored rums. The water used in the rum making comes from their own spring water from Bois Chéri. It`s all local produce here which is something i like.
And now they also have a melon liqueur!
The liqueur smells like fresh cut up honeydew or cantaloupe melon…….and the taste is light and fruity and not too sweet, I like that! it can even be drunk neat and still be refreshing. In cocktails it shines and i`m sure it would go very well in all kinds and types of cocktails.
Before i made drinks I decided to follow the advice on the bottle – serve on the rocks, and with a litttle ice and melon garnish it`s the quintessential summer refreshener! and here are a couple of fresh and fruity summer cocktails, tropical style:
0.5 oz fresh lemon juice
0.5 oz fresh lime juice
1.5 oz pineapple juice
0.5 oz vanilla syrup
0.5 oz St Aubin Liqueur Melon
2 oz St Aubin 50% White Rum
Dash Boy Drinks World passion fruit bitters
Shake with ice cubes and strain into a goblet with cracked ice and garnish with mint and tropical flower. Top off with a dust of grated nutmeg.
This drink turned out very fruity and refreshing, perfect for hot summer days!
A cocktail for the setting of the sun…..
1 oz grapefruit juice (yellow)
1 oz pineapple juice
0.5 oz fresh lime juice
0.5 oz St Aubin Liqueur Melon
2 oz St Aubin White Reserve Rum
0.5 oz grenadine, preferably hibiscus grenadine, home/house made or BG Reynold`s.
Float of JWray overproof (optional)
Muddle 2-3 lime wedges with grenadine and 8-10 mint leaves in a shaker. Add the muddle mix into a tall glass and add crushed ice almost to the top. Shake the rest of ingredients, strain and pour into the glass. Give it a little stir and add more crushed ice to fill.
Top with a little Club Soda, and if you wish, add a float of JWray on top.
Garnish with mint and orchid.
The melon is not obvious but it`s there and this drink is very refreshing.
This drink has a French name, “Ti Melon” means simply “little melon” (petit melon) and is a fresh green fruity take on the Ti Punch with added melon liqueur, ice and more lime than you usually find in a Ti Punch, and the drink turned out very tasty!
2 oz St Aubin 50% White Rum
0.5 oz St Aubin Liqueur Melon
0.25-0.5 oz sugarcane syrup depending on your taste
0.75 oz fresh lime juice
Stir with ice and garnish with a sugarcane stick and lime peel
Seehuusens Coffee and Chocolate bitters is made by a Swedish bartender, Daniel Seehuusen. They are new on the market in Sweden (for now) and I must say, these bitters are very good!
Here is his story:
Taste has always been something that has interested me, and when I received Saturday candy as a child I always thought it was very interesting to first take a red candy, then a yellow and finally take one red and one yellow to see if it got better together.
I got interested in cooking early, something that today is still a great passion and usually is what I do to unwind and relax. After high school I knew I wanted to work in a restaurant, but I was unsure if it was in the kitchen I wanted to be or in the bar, but as an 18 year old it was easy to pull up to the bar’s magical world. I joined an intensive training and worked a few months.
But I realized quite quickly that my education didn`t really deliver what it promised so I decided to take the other road into the bar, from the bottom and up. I worked a few years as a dishwasher and barback and began after a while to run the bar again.
Quickly I realized the beauty of working in front of the guest and to get feedback immediately. Cooking remained a hobby.
I have for many years macerated ingredients in spirits to to use in cocktails so making bitters turned out quite natural. I had it as pretty relaxed projects for quite a few years but for 1½ years ago I decided to make it more seriously, I started to weigh and measure, keeping records and I became interested in what alcohol proof worked best for each individual ingredient.
I began to think it was funnier to make new bitters than to use up my old. The problem that arose with too many bitters was simply solved by giving them away to friends and acquaintances.
Last summer I broke two fingers in a bicycle accident, and I got a quite a long sick leave but after a while I started “climbing the walls” and that`s when I decided to start my own business. Said and done, I started Seehuusen Spirits AB and sent samples to Systembolaget (The Swedish spirits retail shop, alcohol is state owned in Sweden) and won their request for a new cocktail bitters.
Part of the reason I began making bitters was because I felt that many of the available bitters on the market has a chemical taste, I simply doesn`t think everything out there tastes authentic and natural. And therefore it has been very important for me to use natural ingredients and not compromising on quality. The ingredients in Seehuusen’s Bitters are of course a secret, but the three main ingredients are coffee, chocolate and cocoa.
I have been extra careful and have only selected products that are produced in a sustainable and responsible manner and of course of really high quality. My goal is that Seehuusen’s Bitters Coffee & Chocolate should be entirely organic in 2016.
I have also chosen the bottle with care and the dark purple glass lets through very little light. As you probably already know, light break down flavors and reduce sustainability and so I picked this dark purple glass to be able to guarantee the highest quality and longest possible shelf life.
My plan with Seehuusen Spirit is to work as much as possible with the launch of the “Coffee & Chocolate”at Systembolaget, and in the fall / winter there will be new flavors that will only be sold to restaurants.
Seehuusen’s Bitters Coffee & Chocolate will be in the normal range in 70 Systembolaget shops. It is 200 ml, 35% and the price is 149 SEK. Systembolaget’s part number: 450 – http://www.systembolaget.se/dryck/sprit/seehuusens-bitters-45004
So, I tried the bitters in two drinks, one recipe created by Daniel and then a “bitterized” Shrunken Skull – since there has already been published classic and modern cocktails on the bitters website, someone needs to try them in a tiki drink too right? well somebody gotta do it….seems that somebody is me…
But before I present the drinks, let me say what I think of the bitters:
First the bottle, it is a very nice looking one with a beautiful label in dark purple and gold to match the dark purple bottle and even the seal is beautiful. But it´s the inside that counts right? so first the nose, you get a whiff of coffee at first followed by warm cocoa, and the final impression is that it´s a yummy balanced smell of both cocoa and coffee.
Tasting a few drops of it reveals more of the coffee-cocoa flavor with a slight bitterness but it´s not more bitter than say Angostura, you can use this in larger quantities too if you want to make cocktails in the style of Trinidad Sour. But how much flavor a dash or two gives different cocktails is something to experiment with.
Here´s the two drinks:
Micedymac Flip (recipe Daniel Seehuusen)
4 cl ( about 1.5 oz) Venezuelan rum and 2 cl ( about 0.75 oz) Trinidad rum
3 barspoons maple syrup
3 dash Seehusens bitters coffee and chocolate
Dry shake and then shake with ice, strain into a glass, dust a little cocoa on top, garnish with wrapped around vanilla beans.
This drink did really let the rum come forward….soft like velvet and somewhat “cool” for a lack of better word, and not too sweet! the cinnamon on top added that extra spice…
Shrunken Skull with a twist!
1 oz fresh lime juice
1 oz grenadine
1 oz gold Puero Rican rum (instead, I used Denizen Rum Merchant`s Reserve)
1 oz demerara rum
Several good dashes of Seehuusen`s Coffee and Chocolate Bitters
Shake vigoriously with ice cubes and pour unstrained into a tiki mug.
As of recipe from the 1950s………it`s believed that the Shrunken Skull is a drink that was inspired by Don the Beachcomber’s Skull & Bones. As far as I know there´s only two tiki bars in the world still serving Donn Beach original Skull and Bones – Mai Kai and Tiki Ti.
The Seehuusens coffe and chocolate bitters added a rounded yummy touch to the drink! I submitted this one also for the Shrunken Skull Challenge on Instagram.
So, if you happen to live in Sweden (for now at least), give these bitters a try….you won`t be disappointed!
Here is the bitters webpage, Seehuusens Spirits.
Get ready! the Rum is coming to London again!
RumFest is set to return again to London this year, with its most comprehensive offering to date. Rum aficionados and newcomers are invited to immerse themselves in one of the world’s best loved spirits with masterclasses, seminars, cocktail making and quality tastings.
Over 400 of the rarest and most diverse rums in the market will be showcased at the event, which has become the one-stop resource for rum lovers up and down the country for the past nine years. The Golden Tot returns in 2015 providing access to the ultra-premium rum offerings and new private and intimate tastings will give discerning drinkers the chance to discover the rarest rums from around the world.
The jam-packed programme will also feature cocktail making competitions, a Christie’s rum auction, incredible food and the party atmosphere of Carnival Hour.
The ninth annual RumFest is already on course for its best year yet, taking rum lovers on a voyage of discovery through the glorious world of rum. Launched by Global Rum Ambassador Ian Burrell, the The Rum Experience’s RumFest has become one of the biggest events on the rum calendar and caters for everyone who enjoys a tipple, from novices to fully fledged rum connoisseurs.
2015 will see RumFest soar to new heights thanks to a refined, rum-fuelled programme set to both educate and entertain. Whether a keen rum enthusiast, all-round spirit lover or new to the category, RumFest is the one-stop shop for all to embrace rum as a lifestyle choice.
A day ticket to RumFest gives attendees unrivalled access to try and buy over 400 different blends from around the world. Following the success of last year the Golden Tot tokens return. Available on the day for just £5, the Golden Tots open the doors to rum’s elite and allows the more serious rum enthusiast to try rums that usually retail for over £200 a bottle.
Seminars and workshops take place across the two days where brands, ambassadors and leading industry figures give an in-depth insight into the world of rum including rum and food pairing and the making of rums. Top blenders, mixologists and distillers will also be on hand to teach ticket holders the art of cocktail making as well as more ways to enjoy their favourite rums.
In a new move for 2015 RumFest’s trade sister show Boutique RumFest will make an appearance across the two days, giving the rum super fan unprecedented access to selected rums with private tastings that have previously been reserved only for those who work in the industry.
Other highlights for 2015 include the return of RumFest’s Auction in partnership with Christie’s auction house. A must see for this year, RumFest is hoping to smash last year’s grand total where over 20 precious and rare rum were sold off for charity.
The RumFest’s famous food offering will deliver mouth watering cuisine from exotic rum making locations and temperatures are set to rise with live stage demos showcasing rum pairings, cooking demos, cocktail competitions and more. Carnival Hour rounds off the RumFest experience each day in the ultimate party finale, featuring live bands and dancers that embrace the fun and social spirit of rum.
RumFest Founder and Global Rum Ambassador Ian Burrell is the leading name in rum. Dedicating his life to promoting rum and rum culture around the world, over the years Burrell has been recognised with a number of industry awards as well as regularly appearing as a rum expert at events and on television shows like Sunday Brunch, the Alan Titchmarsh Show and more.
Speaking about the return of RumFest Burrell says, “We’ve refined RumFest this year into something very special. We’ll be taking rum lovers on the UK’s biggest celebration of rum, showing them the fun side of the culture, while at the same time giving an insight into the spirit so they can take home what they’ve learnt, armed with a better understanding of the spirit.”
The RumFest takes place in London at the ILEC, 17th to 18th October 2015. Standard day tickets are now on sale at £49.95, which includes access to all areas of the the event and tastings from all exhibitors. VIP tickets are on sale from £75 and allow for early access of one hour ahead of standard ticket buyers along with a two course Caribbean lunch and RumFest goodie bag.
Golden Tot Tokens are £5 each and allow for additional access to the more premium rums on offer. One token can be exchanged for rum retailing £80 – £100 and more expensive rums will be available for additional tokens. Tickets to the new private rum tastings will be announced soon. For full information on RumFest and to buy tickets head to rumfest.co.uk.
See you there!
And here are the posts I made last year, if you wanna check out what`s going on at the UK Rumfest, and here`s all the posts from 2011-2014.
If the Bum had not cracked the code of the 1934 Zombie we would not have known it……
……and WHO can resist a Zombie? ………not me………..
So here we go again with the next tiki drink challenge, the one and only, the Zombie! oh how I love that drink! and not only does it taste fabulous, it was this very drink that started the tiki craze and put Don the Beachcomber on the map! But tiki is so much more than just the drinks – which are just one piece of the puzzle that makes up the colorful and exotic “Tiki fabric” – but a very important one! and the Zombie is one of the most important of the drinks.
The Zombie is so popular that there´s even a whole book dedicated to just the Zombie, it´s history and what must be the worlds biggest collection of Zombie recipes! and in Sippin`Safari there`s a whole chapter about it´s history and how the Bum cracked the code. Because the original recipe was written in code. There´s tons of Zombie recipes out there, some good, some worse….but the best in my opinion is the original, the 1934 Zombie Punch by Donn Beach, which btw he kept tinkering with his whole life.
If you don`t know already, the Tiki drink challenges are taking place on Instagram where you post up a picture of the drink in question whether you make your own or order one at a bar! and feel free to play around! you can find all the submitted Zombies on the hashtag #zombiechallenge2015 and make sure to follow @el_nova_1 for updates.
Here`s a few recipes:
For my submissions I first picked the recipe from the 1950s at the Luau Room at Hotel Del Coronado and used rums that i had on hand:
1 oz fresh lemon juice
2 oz passion fruit juice
2 dashes orgeat syrup
1.5 oz Boston Rum (whatever that is? I replaced it with Denzien Merchant`s Reserve)
0.75 oz Gold Puerto Rican Rum (here I used Lost Spirits Polynesian Inspired Rum)
0.75 oz Martinique Rum
1 dash 151 Demerara rum (float)
1 dash Pernod (I used Herbsaint)
Shake everything except the 151 demerara with ice cubes and pour into tall glass. Float 151 demerara on top and garnish with 1/2 slice pineapple, orange slice, cocktail cherry, pineapple leaf and mint.
Let the Zombie take over…..
Saving my favorite Zombie recipe for last, the 1934 Zombie Punch by Don the Beachcomber, it´s originally served in a chimney glass but since I used that for the first drink I decided to use one of the cool mugs I have that are made by Wild Thing Creations.
Now, the 1934 Zombie Punch…..this IS a drink!
Served in a cool mug made by Wayne Hoareau, owner of Wild Thing Creations……..! recipe for the 1934 Zombie Punch below:
Tales of the Cocktail® Announces Top Four Spirited Awards® Finalists
The 9th Annual Spirited Awards® will recognize the year’s best bars, bartenders, writers and cocktail experts from around the world at a ceremony during Tales of the Cocktail 2015.
NEW ORLEANS, LA. – June 16, 2015 – Following the largest nomination pool in the history of the show and a rigorous judging process by some of the most respected minds in the cocktail industry, Tales of the Cocktail® is proud to announce the Top Four Finalists for each category of the 9th Annual Spirited Awards®. All award finalists are invited to attend the Spirited Awards® ceremony on Saturday, July 18 at the Sheraton New Orleans where the winners will be announced live and will receive the Riedel crystal trophies.
“The Spirited Awards continue to recognize the very best bars, bartenders, ambassadors and more. The standard continues to rise all over the world, both fuelled by Tales and recognized by it,” said Jacob Briars, the Chairman of the International Judging Committee for the Spirited Awards®.
“I am thrilled to see such wonderful international talent being recognized from around the globe, showing that the modern cocktail age continues to grow and expand. There’s never been a better time to enjoy a cocktail all over the world.
”Since 2007, the Spirited Awards® have recognized the year’s best bars, bartenders, writers and experts, becoming the industry’s most prestigious and coveted award. Finalists and winners were voted on by a panel of more than 100 industry experts and led by Simon Ford (Chairman), Jackson Cannon (U.S. Judging Committee Chairman), Jacob Briars (International Judging Committee Chairman), and David Wondrich (Writing Committee Chairman). Voting was a weeklong process that required extensive knowledge in each category. The votes were checked by the Super Committee and tallied to determine the Top 10 and ultimately the Top Four finalists.
“We live in an amazing time for better cocktails, enlightened service and beverage education,” said Jackson Cannon, the Chairman of the U.S. Judging Committee for the Spirited Awards®. “Congratulations and thank you to all the finalists for Spirited Awards this year for their hard work and professionalism. I raise my glass to their consistency in producing great drinks, exceptional experiences and for motivating and educating the next generation of hospitality professionals.”
The 9th Annual Spirited Awards® ceremony is bringing Cuban flavor to New Orleans with a colorful and festive event will pay homage to the unique sights, sounds and flavors of Cuba. Attendees are encouraged to come dressed in their best Cuban attire and the night will feature daiquiris and Cuban Jazz while celebrating the industry’s best. This year, the sponsoring partners of the 9th Annual Spirited Awards® are Bacardi USA, BarSmarts, Beefeater, Bleu Dry Bar, Caña Brava, Chivas, Cognac Ferrand, Courvoisier, House of Angostura, Luxardo, Mountain Valley Spring Water, Nicolas Feuillatte, The Perfect Purée of Napa Valley, Rums of Puerto Rico, Silencio Mezcal and William Grant & Sons.
“Congratulations to everyone who has made the final four nominees,” said Spirited Awards® Chairman, Simon Ford. “The impact you are making is being recognized by our industry the world over and you should be proud of your accomplishment whether or not you take home the Spirited Award.”
The Spirited Awards® are just one part of the exciting 13th Annual Tales of the Cocktail® taking place in New Orleans, July 15-19, 2015. For more information about the Spirited Awards®, to view past winners or to learn more about all the week’s spirited events, visit TalesoftheCocktail.com or call 504-948-0511.
2015 Spirited Awards® Top 4 Finalists
Best American Bar Team
ABV (San Francisco)
Dead Rabbit (New York)
Employees Only (New York)
Williams & Graham (Denver)
American Bartender of the Year
Chris Hannah (New Orleans)
Bobby Heugel (Houston)
Ivy Mix (New York)
Jeffrey Morgenthaler (Portland)
Best American Brand Ambassador
Brooke Arthur (House Spirits)
Colin Asare-Appiah (Bacardi)
Jamie Gordon (Absolut Elyx)
Chris Patino (Pernod-Ricard)
Best American Cocktail Bar
Smuggler’s Cove (San Francisco)
Trick Dog (San Francisco)
Williams & Graham (Denver)
Best American High Volume Cocktail Bar
Employees Only (New York)
Flatiron Lounge (New York)
Harvard & Stone (Los Angeles)
Honeycut (Los Angeles)
Best American Hotel Bar
Sable Kitchen and Bar (Chicago)
Spare Room (Los Angeles)
The Broken Shaker (Miami Beach)
The Hawthorne (Boston)
Best American Restaurant Bar
Eastern Standard Kitchen & Drinks (Boston)
Gramercy Tavern (New York)
Nopa (San Francisco)
The Rieger Hotel Grill and Exchange (Kansas City)
Best New American Cocktail Bar
ABV (San Francisco)
Latitude 29 (New Orleans)
The NoMad Bar (New York)
Best International Bar Team
28 Hong Kong Street (Singapore)
American Bar at the Savoy Hotel (London)
Black Pearl (Melbourne)
Le Lion Bar de Paris (Hamburg)
International Bartender of the Year
Marian Beke (London)
Ryan Chetiyawardana (London)
Zdenek Kastanek (Singapore)
Hidetsugu Ueno (Tokyo)
Best International Brand Ambassador
Ian Burrell (Global Rum)
Dean Callan (Monkey Shoulder)
George Nemec (Becherovka)
Claire Smith-Warner (Belvedere Vodka)
Best International Cocktail Bar
Happiness Forgets (London)
White Lyan (London)
Best International High Volume Cocktail Bar
Callooh Callay (London)
Eau de Vie (Melbourne)
The Black Pearl/The Attic (Melbourne)
Trailer Happiness (London)
Best International Hotel Bar
American Bar, The Savoy (London)
Beaufort Bar, The Savoy (London)
The Punch Room, The Edition Hotel (London)
Zetter Townhouse (London)
Best International Restaurant Bar
Blind Pig at Social Eating House (London)
Hawksmoor Spitalfields (London)
Tippling Club (Singapore)
Best New International Cocktail Bar
Bar Termini (London)
Le Syndicat Cocktail Club (Paris)
The Clumsies (Athens)
Best Cocktail & Spirits Publication
The Cocktail Lovers
Best Cocktail & Spirits Writer
Best New Cocktail/Bartending Book
Death & Co: Modern Classic Cocktails by David Kaplan, Nick Fauchald, and Alex Day
Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold
The Bar Book by Jeff Morgenthaler
The Old-Fashioned by Robert Simonson
Best New Spirits Book
Sherry by Talia Baiocchi
The Curious Bartender: An Odyssey of Malt Bourbon & Rye Whiskies by Tristan Stephenson
Thinking Drinkers: The Enlightened Imbiber’s Guide to Alcohol by Ben McFarland and Tom Sandham
Whisky: The Manual by Dave Broom
Best Bar Mentor
Bridget Albert (Chicago)
Francesco Lafranconi (Las Vegas)
Jim Meehan (Portland)
Angus Winchester (London)
Best New Spirit or Cocktail Ingredient
Amaro di Angostura
J. Rieger & Co. Kansas City Whiskey
Mister Katz’s Rock and Rye
World’s Best Cocktail Menu
Beaufort Bar at the Savoy (London)
Dead Rabbit (New York)
Trick Dog (San Francisco)
World’s Best Spirits Selection
Multnomah Whiskey Library (Portland)
The Baxter Inn (Sydney)
Tommy’s Mexican Restaurant (San Francisco)
Goodluck to all the nominees!!
From the House of Angostura, the makers of the world famous Angostura bitters and rums came a different product from what we are used to see….yep, it was not a bitter or a rum – it was an amaro!…..and just like everything else from the House of Angostura it´s as solid as their rums and their legendary bitters (with that oh so cool oversized label)
The amaro is very versatile and it`s bottled at 35% with aromas of cinnamon, dark chocolate and angostura aromatic bitters. Great on it’s own and in cocktails or even cooking. The product was inspired by Don Carlos Siegert, the son of Angostura’s Founder J.G.B. Siegert.
The base of this amaro is a neutral spirit made from the same molasses as their rums and their own cultivated yeast strain (since the 1930s) that is infused with aromatic and bitter herbs and spices for 3 months – and of course the recipe is a secret…
When you take a sip of it you feel good…the spicy comforting flavors are warming and there´s quite a bit of cinnamon it it paired with a slightly noticed amount of very dark chocolate and then cardamom, brown sugar, bitter orange peel and raisin plus that well known taste of their bitters, it`s “earhty”, “rooty” and “smoky”with slight medical notes in an array of spiciness rounded out by some sweetness.
If you have ever tried the “Trinidad Sour” cocktail, then you know how the Angostura bitters tastes in a large amount, the cocktail calls for one ounce, it´s spicy and to me not that very bitter at all, more spicy than bitter actually and very aromatic and this is like a sweeter and more drinkable version of the Angostura bitters and can be had in a shot too.
That spicy flavor would go so well in a Tiki drink….you see where i`m heading?
You know, cinnamon (pairs perfectly with pineapple) the flavor of the Angostura bitters whatever exactly they are made of, is a staple in all types of cocktails including the tiki drinks.
Looking through Jeff Berry`s Total Tiki app ( my always so handy to-go app) I decided to try a riff on the Barbancourt Rum Cup and switch the rum for Angostura 5, some pineapple juice and a splash of Amaro di Angostura.
Amaro di Angostura Rum Cup
0.75 oz fresh lime juice
0.25 oz dark sugarcane syrup ( 1:1 dark sugar to water or 2:1 for a thicker richer syrup )
1 oz pineapple juice
0.5 oz Amaro di Angostura
2 oz Angostura 5 year old rum
Shake with ice and strain into a chilled cocktail cup, add some ice if you want. Garnish with speared pineapple chunk, maraschino cherry and a tropical flower.
It turned out very tasty! spicy and refreshing, and so did the next drink, which by the looks, looks quite sweet…but it is not….it just turned out very nice and quite spicy due to the Amaro di Angostura.
0.75 oz fresh lime juice
0.5 oz dark sugarcane syrup
1 oz Amaro di Angostura
2 oz Angostura 5 year old rum
1/2 ripe banana, thinly sliced (save two slices for garnish)
4 oz (1/2 cup) crushed ice
Pinch of cinnamon for the garnish
Put everything in a blender and blend at high speed for at least 30 sek, until smooth. Pour unstrained into a fancy glass with sugared rim and add more crushed ice to fill. I used a “golden” sugar, it`s a raw sugar that is not white nor dark, but very light brown altough it looks white in the pictures, but it`s not a refined white sugar, it´s a raw sugar.
Garnish with two thin banana slices, a tropical flower and some sprinkled cinnamon on top.
This drink tastes NICE!! it gets so much better when using fresh bananas and not making it too sweet, and the Amaro di Angostura went very well in it, adding that spice.
Now let´s try this the way you traditionally drink an amaro, it´s supposed to be a digestive after all. And as such it´s also very nice! If you like Angostura bitters (who doesn`t?) you may get a bottle of this too, it´s a nice complement to the Angostura bitters!
And the challenges continues…just a quick post on the last one, which is my all time favorite tiki drink, the good old Mai Tai……
And perfect for this challenge I happened to have a very special rum mix just waiting to be used…it`s a mix of six rums that was barrel aged for six months in an oak barrel and was made by Oriol Elías over at Three of Strong as an experiment, and with that I made a 1944 Trader Vic´s Mai Tai.
And the taste? well, I put it among the best Mai Tais I ever had….and I have had very many!! and the rums? Lemon Hart 151 and Lemon Hart overproof Jamaican…St James Royal Ambre Rhum Agricole…Appleton 8, Plantation 3 Stars and Myer`s Jamaican…
The result is nothing but spectacular in this Mai Tai…
If you want to get the ratios for making this rum blend head over to Three of Strong and write him a message. It`s his blend of barrel aged rums that made this Mai Tai to taste so amazingly good!
The fun thing with these challenges is that it´s not that serious, it´s all for the fun and you are free to experiment and come up with any kind of wild creations
So this is 2 oz of the Mai Tai rum blend, 0.5 oz Ferrand Dry Curacao, 0.25 oz each of orgeat and sugarcane syrup, juice of 1 lime, shaken and served with crushed ice.
The other Mai Tai I made was also Trader Vic`s recipe, a double, with 1 oz Denizen Rum Merchant`s Reserve, 1 oz Blackwell Rum and 2 oz Rum Nation Caroni with a float of Cruzan Blackstrap and then I decided to give it a wild garnish….. (pic on top of this post)
I`d suggest you head over to Instagram to #maitaichallenge2015 for inspiration…at least I get inspired by looking at how other people makes their drinks and don`t forget to follow @el_nova_1
Here are only a few of the mouth watering Mai Tais that were submitted for the challenge, for your inspiration:
Picture credit to the owners of the pics in the Mai Tai parade….! Cheers!
Recipe from Jeff Berry`s Tiki app – Total Tiki! (for Iphone and Ipad) get it here.
This weekend it was all about the Puka Punch! and that`s a nice drink using many rums so you can play around a bit with it!
The Puka Punch was made by Ray Buhen of the Tiki Ti in the 1960s (in 1961 Ray opened the Tiki Ti, now owned by Ray`s son Mike and grandson Mike Jr)
For this Challenge, I made two Puka Punches, the first one (in the picture on top of this post) was made with the recipe above but using different rums, Old New Orleans white rum, Blackwell rum and floats of demerara and blackstrap.
The second one is Puka Punch double! a wicked combination of Smith and Cross, Rougaroux Fullmoon Dark, Rhum JM agricole blanc with big rich floats of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap! to round up the#PukaPunchChallenge2015
This rum combo turned out fantastic! and the recipe is a twist of the classic one:
Puka Punch Double
2 oz fresh lime juice
2 oz mango juice
0.75 oz passion fruit syrup
0.75 oz orange honey mix
0.25 oz falernum
1 oz Smith and Cross
1 oz Rougaroux Fullmoon Dark
2 oz Rhum JM agricole blanc
Floats of equal amounts of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap, to taste
2 dashes Angostura bitters
14 oz crushed ice
Blend in blender at high speed for no more than 5 seconds and pour unstrained into a 25 oz snifter and add more crushed ice if needed. Pour the floats and don`t be shy! Garnish with 2 speared pineapple chunks and 2 maraschino cherries, two orchids and two tropical leaves.
The Floating Rumshack tiki is happy! belly full of Puka Punch…..
If you want to join the Challenges or just take a look at all the nice drinks, follow @el_nova_1 on Instagram for updates! and for the drinks, the hashtag #pukapunchchallenge2015
So here they are, the seven finalists to take part in this years Bar Fight Club at the Tales. This was announced by Del Maguey Single Village Mezcal who are very excited to announce the outstanding final seven bar teams competing in this year’s annual cocktail battle — Bar Fight Club at Tales of The Cocktail 2015. Each of the prestigious bars selected are world-class cocktail havens with exceptionally talented bar teams that constantly strive to push cocktail culture forward.
Where many cocktail competitions are bartender vs. bartender, Bar Fight Club pits bar against bar to face off not only with drinks but also on ambiance, service and style. Taking place Thursday, July 16th at Generations Hall in New Orleans.
These bar teams will be coming in from around the country, and for the first time in Bar Fight Club history, around the world as well, to duke it out in a spirited battle and claim the ultimate bar bragging rights. In a year of unprecedented interest from highly regarded bars across the globe, the final seven participants were determined from a group of thirty supremely qualified semifinalists.
THE HIGHLY ANTICIPATED BAR FIGHT CLUB FINALISTS ARE:
ABV – San Francisco, CA, USA
The Aviary – Chicago, IL, USA
Black Pearl – Melbourne, Australia
Candelaria – Paris, France
Extra Fancy – Brooklyn, NY, USA
Pastry War – Houston, TX, USA
White Lyan – London, UK
The rules are simple – there are none! Each participating team will create a pop-up version of their bar at the event and mix up unique and standout cocktails featuring the spirits of The 86 Company’s portfolio – Fords Gin, Caña Brava Rum, Aylesbury Duck Vodka & Tequila Cabeza – as well as those from Del Maguey Single Village Mezcal – VIDA, Chichicapa, Minero, San Luis del Rio, Santo Domingo Albarradas & Crema de Mezcal.
“We couldn’t be happier to once again be a part of the Tales of the Cocktail Bar Fight Club along with Del Maguey Single Village Mezcal,” says The 86 Co. co-founder Simon Ford. “Each of the final bar teams selected are successful, innovative and at the top of their game.
We’re very excited to see the drinks they come up with and which bar is really going to take their cocktail game to the next level. We have no doubt that this night will be one of the biggest ones on the Tales calendar and are thrilled & honored to be back again!”
Along with Ford, the expert panel of judges will consist of some of the most influential people in our craft, including Steve Olson, Tony Abou-Ganim, Jackson Cannon, John Gertsen, Jim Meehan, Jacques Bezuidenhout, Eric Alperin, Erik Lorincz, Bridget Albert, Misty Kalkofen, Charles Joly, and Julie Reiner. The winners will be chosen based on a range of criteria covering cocktail making & presentation with bonus points awarded to the teams who make the most noise to keep the crowd raging all night long. Also up for grabs will be a prize for People’s Choice, chosen by the Bar Fight Club crowd that night.
There is no doubt that as one of the most anticipated cocktail competitions for Tales of the Cocktail® festival participants, this year’s Bar Fight Club is sure to blow folks away. Get your shakers up and be ready for The 86 Co. and Del Maguey to turn up the heat once again at one of the hottest cocktail events of 2015.
The Spirits Are Calling. Will you answer? They’re calling you to New Orleans for five days of seminars, tastings, product launches, competitions, networking events and so much more at the world’s premier professional cocktail event.
So if you`re planning to attend the Tales this year make sure not to miss the Bar Fight Club!