Mixology Monday 107: Burden Of Proof

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MxMo CVII, March 21, 2016: Burden of Proof

Overproof rums 2

Mixology Monday lives on…..this is the 107th MxMo! This cult event is still going strong…since 2006 when it was first created by Paul Clarke, publisher of The Cocktail Chronicles, who ran the event for 6 years, and now as of August 2012, Frederic Yarm, one of the authors of the Cocktail Virgin blog, has taken over as moderator.

The theme is overproof and how you use overproof spirits whether it be as floats or as base spirit or something to flame up a cocktail with etc. This MxMo is hosted by Dagreb over at the Nihil Utopia blog.

I started to bring out anything I had that was above 50% since that`s the proof mentioned as criteria for what`s considered overproof in this MxMo event. I got quite a few overproof rums, I use them both as part of the drinks, as floats or as fuel for flaming drinks, that´s what I use my Stroh for…

A little about proof

The word overproof means “Containing a greater proportion of alcohol than proof spirit”

The term “proof” dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. Spirits were tested by soaking a pellet of gunpowder in them. If the gunpowder could still burn, the spirits were rated above proof and taxed at a higher rate. Gunpowder would not burn in rum that contained less than 57.15% ABV.The gunpowder test was officially replaced by a specific-gravity test in 1816. The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity. 50% alcohol was defined as 100 proof.

So that`s what we are playing with, overproof spirits! in my case it gonna be overproof rum…

River Antoine

The first overproof rum I`m picking from my collection is Rivers Royale Rum from the River Antoine distillery, a very interesting rum from Grenada which is made in the a very old fashioned way, actually the River Antoine Estate distillery is unique on this planet and that´s what makes it so special.

They have produced their legendary high proof Rivers Rum since 1785 with unchanged age-old techniques and their antique equipment is still used today! for example their two potstills are both heated using locally cut hardwood and parts of the distillery´s machinery are over 200 years old…The crushing mill dates back to 1945 and is powered by water from the river.

And the the rum? – I just got a whooooole load of funky slightly grassy flavors in my mouth….Rivers rum…painstakingly handmade with ancient methods from fermented sugarcane syrup – a very special rum indeed. The flavor reminds about the more well known JWray overproof but more balanced and subtle. So it lends itself well in citrusy cocktails.

The one I have is the ” lower strength, export” version (69%) and there´s also one at 75% and yes there´s supposed to be even stronger local versions too…so strong it cannot be exported. The label of the 75% version is funny, it says “slightly overproof rum” 🙂 This rum is hard to come by…you can sub it with RumFire or JWray overproof, but the RumFire is closer to this.

I was thinking of Rivers and Ting, but right now I can`t find Ting anywhere so I settle for a daquiri instead, which is equally good!

Rivers Royale Rum Daquiri

River Antoine Daiquiri

1.5 oz Rivers Royale rum (or RumFire)

0.5 oz fresh lime juice

0.5 oz cane syrup

That´s a nice starter! the rum is so smooth despite being overproof and this drink went down too easy….

Now let´s move on to tiki….

There´s a drink called the “Tasman Sea” in Remixed, it´s the Bum`s version of an old drink called the “Lady Love” which was served at various bars in Oahu in the late 60s. The Bums version uses 151 Lemon Hart. But the drink also uses another 151 proof Caribbean rum (of your choice) so I thought this drink would fit into this post.

Tasman Sea

Tasman Sea small

1 oz fresh lime juice

0.75 oz fresh lemon juice

0.25 oz orange curacao

1 oz demerara sugar syrup

1 oz amber 151 proof Caribbean rum (such as Cruzan or Bacardi, I used JackIron)

0.5 oz Lemon Hart 151

10 ounces crushed ice

Put everything in a blender and blend for up to 10 sec.

Pour unstrained into a large snifter or tiki mug.

Next up is a version of Martin Cate´s 2070 Swizzle called the 2070 Swizzle Redux made by Tim “Swanky” Glazner. The cool thing about the Redux version is that is uses coffee….and I really do love tiki drinks with coffee!

2070 Swizzle Redux 2 small

1 oz Angostura 1919 or other quality Gold Rum
1/2 oz Lemon Hart 151
1/2 oz Smith & Cross
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Infused Simple Syrup (If you use Trader Tiki/BG Reynold’s, you may need to cut it back. His syrup is extremely strong. Cut it in half)
1/2 oz Honey Mix
1/2 oz Strong Kona coffee (chilled of course)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dash Angostura bitters
1 pinch freshly ground nutmeg on top
Cinnamon Stick swizzle

Here is instructions from Swanky that i found on the Tiki Central:

Use about 1/2 cup crushed ice, flash blended for a few seconds. Lately I prefer to put everything in the blender but ice, set it to the lowest setting, on mine it is “Stir” and get all the ingredients mixed. Then I add the ice and hit it on high. I zap it for a second, let it stop and repeat. Do that maybe 3 or 4 times. Pour into the proper glass (collins/zombie, or the classic aluminum ones) and add ice to fill. Grate some fresh nutmeg on top. Add cinnamon stick as swizzle.

And oops…I forgot that cinnamon stick…. 🙂

Happy MxMo Monday!

MXMO LIX – BEER COCKTAILS

This months Mixology Monday is themed Beer Cocktails and is hosted by Cocktail Virgin Slut- thank you for hosting such a nice theme!

Yes i like the Beer Cocktail theme and since the world´s best beer (in my opinion) is in Nola where i am now what would suit me better than doing something with it for this MxMo?

It`s not very often i drink beer cocktails and if i do it´s most likely in the summer since they really are very refreshing.

This is what Fred says:

Beer has played a historical role in mixed drinks for centuries.  […] Bartenders are drawn to beer for a variety of reasons including the glorious malt and roast notes from the grain, the bitter and sometimes floral elements from the hops, the interesting sour or fruity notes from the yeast, and the crispness and bubbles from the carbonation. Beer is not just for pint glasses, so let us honor beer of all styles as a drink ingredient.

The instructions are simple: make a drink that includes beer as an ingredient (on its own, or manipulated as you see fit. Then, sit back with your beer/booze hybrid, and read the results as they come in. Sounds very good to me!

My beer cocktail of choice is the famous Michelada which i will do Nola style.

I had my first Michelada with Kaiserpenguin in New York and at first sip i thought it tasted a bit odd but then i really liked it, especially with the yummy Mexican food we had. It´s very refreshing on a hot day believe it or not with all these spices.

NOLA STYLE MICHELADA


Ice cold abita beer of your choice
coarse salt and creole spice (for the rim)
0.5 oz fresh lime juice
1-2 dashes Louisiana or Crystal hotsauce
1-2 dashes shrimp and oyster sauce
1-2 dashes worchestshire sauce
1-3 dashes peychauds bitters on top
Chilled large beer glass or goblet
For garnish, lime and lemon peels or spent lime shell

Salt the rim of the glass by wetting the edge with some of the lime juice then dipping it into a plate with salt and creole spice.

Fill half the glass with ice and pour in the lime juice, Louisiana hotsauce, shrimp and oyster sauce and worchestshire sauce. Mix with a spoon then slowly pour in the beer. Add the lime and lemon into the glass and add a dash or two of peychauds bitters on top and serve immediately.

Like i said…this is refreshing on a hot day!

Happy Monday!

MxMo LVI – Your Best

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It was a while ago…i´ve missed a few…but its time for Mixology Monday again and hosting this monday is Chris from over at Spirited Remix.

He wants us to post the best cocktail we ever made:

Give me the best drink recipe you’ve ever created.

No, I’m not really talking about that awesome drink that you made under pressure and on the fly for your friends one evening. I’m not talking about that kickass nightcap that you whipped up using the last bits from those few bottles that you needed to throw away.

I’m talking about that one drink that you’ve worked on for quite a while. The one that you’ve carefully tweaked over time until you found that perfect recipe. The one you’ve made tons of times: sometimes alone in contemplation, sometimes for a guest so that you could get their opinion.

If you don’t have a drink that fits the above mold, then perhaps this is your excuse to revisit your old “original remixes”, as I call them, and decide or even tweak one to be your best. If you’ve never made such a drink before, then begin experimenting right now!

For me there´s one particular drink i`m gonna use for this post, its a drink made long ago but its probably a remix since it was a twist i made and i don`t think its changed up enough to be an all original. Nevertheless it has been used over and over to quench my own thirst and others.

It has been served at parties as well as at home. It has always been very well received and it has survived until now and will keep being alive. And it does have something very important in the list of ingredients – it has Ting.

But the main reason i choose to post this one is simply because its damned tasty and it`s in regular rotation and always will be as long as i live.

So here`s my liquid baby:

PINEAPPLE DELIHT

vahinedelight11

1 cored pineapple.

In mixing glass:

A few large chunks of pineapple – muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc
2 tblsp fresh honey cream-mix* with a splash JWray overproof rum
Dash of grapefruit bitters

Shake hard and fast, strain and serve in the pineapple with crushed ice
Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple.
Believe me..this drink is worth the effort.

Honey-Cream Mix:

Equal parts Sugar, butter and liquid honey

Add in pot, heat and stir until it gets creamy. Add a splash JW&N overproof rum and stir again. You want a smooth creamy sauce. Keep a bit above room temp.

The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.

Can also be made with just honey-mix (equal parts water and honey) if you wanna avoid the fuss with the butter. But the butter adds a silky buttery touch.

But when served in the pineapple as drinking vessel and filled up with crushed ice you won´t see much of the butter solids anyway.

Happy Monday!

remixmo_final1

 

Sugarcane bar

 

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MXMO LI (51) – ITS LIME TIME!

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Its lime time people! this months Mixology Monday is all about lime and hosted by the Pegu Blog.

The next round of Mixology Monday (a.k.a. The Carnival That Created the Cocktailosphere) will once again be hosted here at the Pegu Blog. This month, I thought we should examine one of the most ubiquitous items in any decent bar: Limes.

i don`t think i`ve ever been without lime..not since i started to mix up cocktails and blog about them. Somehow there´s always a lime somewhere it seems. I can be without mint..like i am now – no mint here, and the shop was without too..but limes? no way, the shops here are NEVER short of limes.

The limes we get here are two types, one small and one real big from Brazil. i like those from Brazil..they have much juice and aren`t sour, just very nice. And the large size gives much peel to make garnish with as well.

For this MxMo there`s tons of drinks i could choose from but i still choose the good old Mai Tai…even though i`m out of mint and a Mai Tai without the mint garnish is kinda sacrilege…but sometimes we just need to do that still and really…i´m not changing the recipe here by adding blasphemies like amaretto, grenadine or pineapple juice! i`m just out of mint..and to my rescue the lime is here!

But i`m gonna tell you folks the truth…the real reason why i`m choosing a Mai Tai and not another cocktail – heck i could even have invented something new! – is that i`m so darn thirsty for one! and i wanna see what happens when one combines the Smith & Cross with a good high proof demerara..that makes two high proof rums and a helluwa Mai Tai i believe.

Using high proof rum in a Mai Tai isn`t necessary but its nice sometimes and of course you could mix one lower proof and one higher as well.

Thank you Pegu blog for giving me an occasion to once again write about and mix up such a nice drink containing lime as the Mai Tai.

Perfect for a lime-themed MxMo! are you with me?

POTENT MAI TAI

potent-mai-tai-mxmo

1 oz Smith & Cross Jamaican rum
1 oz highproof demerara such as Lemon Hart151 or other full proof demerara.
1 oz fresh lime juice (one big lime)
0.5 oz orange curacao (or 1/4 Cointreau)
0.25 oz each of orgeat and simple syrup

Mix all ingredients and shake with ice.  Strain into a glass over crushed ice. Garnish with lime shell and a sprig of mint. or if you don`t have any mint, like me now, use lime. Its all `bout the lime today right?

I never get tired of the Mai Tai, its one of those drinks that just sticks with you. When i get old i want to have a Mai Tai served daily..

MIXOLOGY MONDAY XLX – BROWN, BITTER AND STIRRED

mxmo-brown-and-bitter

I don´t know what happened but it feels like i forgot the last MxMo or there was none…or maybe we`ve all were boozed by Tales of the Cocktail…but now MxMo has come to life again!

Our MxMo host Lindsey Johnson from Lush Life Productions says on her blog Brown and Bitter:

This MxMo will celebrate these styles of drink; whether it’s a basic Manhattan with a tinkered touch of Averna, or a revolutionary mixture of tequila, Campari and pure adrenaline, mix up your favorite brown-booze cocktail and put the details on your blog with a photo by the end of Monday August 30.

Brown spirits yay! this means for me – most of the time:

RUM, RUM and MORE RUM!!

Thank you Lindsey for both hosting and giving me the perfect excuse to completely indulge in RUMS! – AND to play with my new Dandelion&Burdock bitters and a dash or two of my favorite – the Creole Bitters!

Brown, bitter and stirred…doesn`t it sound delisicious?

I decided to go wild with the rums because that`s also deliscious and i wanted two bitters to spice up the drink. The rums chosen are all very flavorful and spicy so the result is a spicy boozy drink.

SUGARCANE AND SPICE

sugarcane-and-spice

1 oz Smith & Cross jamaican Rum

1 oz Old New Orleans Cajun Spice rum

0.5 oz Lemon Hart 151 demerara (if you don´t have this one, use another demerara)

0.5 oz Sugar Cane syrup (Petit Canne)

3 dashes Dandelion & Burdock Bitters

2 dashes Creole Bitters

1 piece of lemon peel for expressing the oil

Stir with ice, pour in a chilled cocktail glass, express the oil from the lemon peel and rim the glass, then discard the peel

Happy Monday! and thank you Linsey for hosting!

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MxMo XLVIII: Pain in the Ass Drinks!

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This months Mixology Monday has a fun topic – pain in the ass drinks – hosted by McSology.

This Month’s Theme is: Drinks that are a total pain in the ass to make!

Pain in the ass drinks..sure i can deliver that;-) actually i have no less than three for this MxMo which urges us all to come up with the most laboursome drinks you can think of. But laboursome doesn´t mean that they aren`t tasty, rather the contrary – often you´ll be greatly rewarded.

Its definetily a good idea to make these i`ll post here at home when you have plenty of time.

I`m lucky to be a cocktail blogger. That permits me to mix up my drinks at any pace i want and stop mixing when i`ve had enough, or play with the most impossible ideas for garnish. Its fun – but even me takes shortcuts and avoid certain drinks more often than not, especially when i`m about to mix drinks that are not for a blog post.

As most people already know, the worst drinks to make are the TIKI cocktails – not all – but many, say 6 out of 10, something like that. Its not uncommon with 8-13 ingredients and of course normal simple syrup will not do –  you need to at least make sure you have orgeat, falernum, grenadine, Donn`s spices #2, several flavored syrups and various tinctures and drams – like pimento dram. Not to mention the amount of rums, liqueurs and other spirits that are needed, some in very small quantities like say – drops. (absinthe) But for how to master all these exotic drinks there`s help.

I haven`t yet mentioned the garnish these drinks very often require to be properly crowned.

My drinks for this MxMo aren´t any specific and known tiki drinks though, its actually a few twists on the Pina Colada which isn`t a tiki drink – but the way they are made puts them into the tiki cathegory of labour i think.

So if you are lazy stop reading.

The drinks here are a bit labourous yes – but not difficult. If you have the time to elaborate a bit you`ll be rewarded with tropical extravaganza.

The Pina Colada is a very nice drink and i like it a lot but i don´t make it very often, maybe it has to do with that i prefer coconut milk in cooking rather than drinking and for drinking when it comes to the coconut i prefer the green coconut water. Anyway, i decided to make a few twists of the pina colada and after some experimenting i came up with three coladas that basically are very similar yet very different.

Another thing in this post is that many measurements are quite approximate, i try to be exact when i can but it doesn´t always work out, especially not with these kind of drinks.

playing-with-the-colada

TEPACHE COLADA

0.5 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 2 leaves. Puree the chunks and strain so you get fresh juice.

1.5 oz white rhum agricole
0.5 oz aged rhum agricole
2 oz coconut milk
2 oz fresh pineapple juice
1 oz tepache (made with an extra pinch of palmsugar)
4 cups ice

Blend in blender until smooth and pour into ice filled glass. Garnish with pineapple chunks and leaves.

Tepache

The basic recipe for tepache or pineapple beer is sugar, water, and pineapple skins. Its a Mexican fermented pineapple drink traditionally made with fresh sugarcane juice – known as guarapo and spices. But you can make tepache with raw sugar as well as fresh sugarcane juice is hard to find in many places.

The key is to use a pineapple that is ripe.There are some ways to see if a pineapple is ripe and what not to do is to base your judgment on its colour. Instead pick it up and sniff at the base, it should smell sweet. Next, the leaves should be fresh and green and the leaves in the middle should be easy to pull out. If the pineapple has brown soft spots, leave it and find another, it should be firm.

So now you have found a ripe nice pinapple, here´s what to do next:

Peel with about half inch of pineapple flesh attached to peel. Then chop into 1 inch pieces.

8 – 12 cups water

2 cups raw unrefined sugar plus a tsp palmsugar dissolved in 1 cup very hot water. The palmsugar is optional, but i l´like the deep flavour it gives.

1 lime, juiced (optional)

8 ounces ginger root, cut into small chunks (optional) or a few cinnamon sticks, cloves, and/or star anise

Place peel, sugar and spices  in a one gallon container that has a cover. Add enough water to top it off and seal the container. Leave the bottles in a sunny or warm area minimum overnight and maximum 5 days (more days = more fizz) its a clear advantage to have warm temps (for the fermentation) so unless you live in a warm place do this in the summer. Then add the lime juice. To serve, chill in refrigerator.

The leftover of this tepache can be served as is or why not mix it with some rum? I think the tepache goes very well with the rest of ingredients in this colada, it adds a bit of a mellow spiciness.

The next colada is using Crema de Mezcal. You can use any good quality mezcal you like in it but i think the crema is the one for this drink – giving to it a smoky flavour and then using some roast coconut milk to combine adds some charred nuttiness:

MEZCOLADA

05-1 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 1-2 leaves. Puree the chunks and strain so you get fresh juice.

1 oz reposado tequila
1 oz Del maguey Crema de Mezcal
2 oz roast coconut milk
2 oz fresh pineapple juice
1t orgeat
4 cups ice

Blend in blender until smooth and pour into ice filled glass or serve in pineapple shell. Garnish with roasted coconut chips (or why not a mezcal soaked cherry) and pineapple leaves.

coconut-chips

Roast Coconut milk – Toast a handful of shaved fresh coconut chips until well brown and mix with 1 can lukewarm coconutmilk in blender, leave to sit for a while, then strain through cheesecloth.This is my own way to make it easier.

The traditional way to make roast coconut milk is to first roast chunks of fresh coconut in a charcoal fire until blackened on all sides.Then brush off the charred exterior and grate the flesh before adding it into a bowl and add 2 cups of lukewarm water. Then squeeze and knead the coconut thoroughly for 1 minute, then strain through cheesecloth into a bowl to obtain thick coconut milk. Probably the traditional way makes for a tastier roast coconut milk but i haven`t tried as i have no place to make a fire. There`s a lot of yummy flavours in this drink, the agave from the tequila and mezcal plus the smoke, roast coconut milk, almond and pineapple.

The task of opening a coconut, shave the flesh and toast it may seem laboursome but it actually isn´t, here is a link on how to do it easily.

HONEYCREAM COLADA

HONEY CREAM COLADA

The last colada is flavoured with baked banana honeycream. That is a mixture of baked banana, honey, sugar and water. It was used in a cocktail comp in Copenhagen and their version used water not cream. But in this drink i use heavy cream instead of water to cream it up with the coconut milk.

Here`s how to do it: Bake your bananas in the oven untill they get a bit of color and blend it with equal parts honey and heavy cream, add a bit of  sugar ( i used muscovado) to bring out the banana and reduce it in a pan.

0.5 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 1-2 leaves.
1.5 oz rhum agricole blanc
0.5 oz JWray overproof
2 oz  coconut milk
2 oz fresh pineapple juice
1 tsp baked banana honey cream
4 cups ice
Hibiscus tincture (optional, just for that little extra ( labour)

Blend in blender until smooth and pour into ice filled glass. Garnish with the pineapple chunks, and pineapple leaf and a few dashes hibiscus tincture for a little extra flavor contrast and color.

Hibiscus tincture

Mix 1oz crushed dried hibiscus flowers (jamaica) with 5oz highproof grain spirit or overproof rum like JWray and leave for a few days, then strain and bottle. Use it in drops.

To play further with these coladas you may use vanilla beans, demerara rum, muscovado sugar, cinnamon syrup, cachaca, macadamia nut syrup, Trader Tiki`s syrups to name a few ingredients.

Have fun! thanks Mike for hosting with a fun topic!

Mixology Monday – New Orleans!

This months Mixology Monday hosted by The Cocktail Chronicles has a great theme for July 2008…New Orleans! Thanks Paul for hosting.

New Orleans.…i have never been there yet but its been on my wish list since about 2004…I just know it´s a place i would just love! and now i really wish i could have been there to attend the Tales of the Cocktail…but maybe next year is my turn?

Its seems to be a fantastic city, full of creativity and vibrant life, good music, fantastic food, the Saints, amazing architecture and of course – The Tales of the Cocktail event –  i so badly wanna go!

And Matthew “Rumdood” Robolds vivid descriptions of the events and of the drink and food menus at the Tiki spirited dinner at GW Fins makes me drool…”outrigger canoes” of crabmeat and jackfruit in grilled endive boats…anyone?

But most important – meeting all the people! That must be fantastic. I and many of my friends, who cannot go this year are now following the Tales of the Cocktails online blogging, the first-ever live session of the Tales. Hats off to you all who are blogging on that event and make it possible for us who cannot be there to stay tuned.

I wanted to make a classic New Orleans cocktail and one Tiki drink by Don the Beachcomber and i have not been able to make up my mind about which one of the two drinks to choose..doesn`t matter how many Mai Tai`s used for help…so i ended up making both. And in any case…two is always better than one right?

The first one is the Ramos Gin fizz which was invented by Henry C Ramos in the 1800s and which is one of the most famous drinks from New Orleans. I love this cocktail, its so smooth, elegant and citrusy. It’s some work but its worth it when you take your first sip of this fluffy silky frothy dream of a cocktail.

RAMOS GIN FIZZ


2 ounces Gin
1/3 ounce lemon juice
1 ounce cream
3 drops orange flower water
1 egg white
1 teaspoon simple syrup
Soda water

Shake all ingredients except the soda water very vigorously at least for one minute, but the longer the better. Strain into a tall thin glass, and top with soda water.

DON THE BEACHCOMBER

As a lover of Tiki drinks and as even Tiki drinks qualify for this months topic — as already mentioned, Ernest Raymond Beaumont Gantt aka Don the Beachcomber, came from New Orleans.  So i have also chosen one of his creations for my entry in this months MxMo.

I decided to make the Rum Julep, created by Don the Beachcomber cirka 1940. This drink was served at Don the Beachcombers Cabaret restaurant in 1958.

RUM JULEP


1/2 oz fresh Lime juice
1/2 oz Orange juice
1/2 oz Honey Mix*
1/2 oz Appleton Extra Jamaican rum
1 1/2 oz Demerara rum
1/4 tsp Grenadine
1/4 tsp Falernum
1/4 tsp Pimento dram*
Dash Angostura Bitters
1/2 cup crushed ice

Put in blender and save the ice for last, blend on high speed for 5 sek, pour into a metal Julep cup, add more crushed ice to fill and garnish with Mint.

* HONEY MIX:

One part honey to one part water, heat and mix until the honey is thoroughly dissolved. Cool
and bottle, it keeps in the fridge for about a week.

* PIMENTO DRAM

If you want to make your own:

Grind 1/4 cup of whole pimento berries until you get a consistency of ground coffee.
Place in a saucepan with 1 cup Cruzan white rum. bring to a boil and then immediately remove from the heat. Stir. Pour this “tea” with berries and all into a empty rum bottle.

Fill the bottle about 3/4 to the top with more white rum. Seal and let sit for 2 weeks, shaking occasionally.

After 2 weeks, filter through a cheezecloth to discard solids and then filter again through a metal mesh coffee filter and a third time through bleached paper filters. if its cloudy, filter one more time through the paper.

Make a sugar syrup by placing one cup of water and one pound Demerara sugar in a saucepan.
heat until the sugar is dissolved. Mix equal parts of the sugar syrup with the Pimento infused rum. Bottle, seal and let sit for at least one month.The longer it sits, the mellover and more flavorful it gets.

Dram recipe by Matthew “Kuku Ahu” Thatcher, written in Sippin Safari.

Happy MxMo!

Okole maluna,

Tiare