Tiki Month – 2070 Swizzle

Third drink up for the Tiki Month hosted by the Pegu blog is a drink that was created by Martin Cate at Smuggler’s Cove – the nicely spicy 2070 Swizzle.

I`m serving it in my third mug from the Fireworks studio in Glagow, the coconut mug. I could have made a drink that contains coconut and the best one that comes to mind i the Coconaut but i have already had it on here so i went and searched for something else and found the 2070 Swizzle.

This swizzle contains Angostura 1919 and demerara rums, lime and honey, allspice dram, angostura bitters and what i believe is the secret to success . 4 drops of pernod which is an ingredient that was extensively used by Don the Beachcomber and which in very small amounts ( 4-6 drops usually) adds a third dimension to the drink by adding contrast, i really like it.

If you can`t find pernod you may use absinthe or herbsaint. The absinthe is less sweet than the other two which are not absinthes (pernod is a pastis and herbsaint is a brand name of anise-flavored liquor, originally made in New Orleans, Louisiana) – but since only only drops are used it doesn´t matter which one you use. Personally i used absinthe which are more to my liking in tiki drinks while i prefer herbsaint in say a sazerac.

2070 Swizzle (by Martin Cate)

1 oz Angostura 1919 Rum
1 oz 151 Demerara Rum
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/2 oz Honey Syrup
1/4 oz Allspice Dram
4 drops Pernod
2 dashes Bitters

Swizzle and sprinkle nutmeg on top.

The 2070 swizzle is an awesome drink and there´s also a version of it called “2070 Swizzle Redux” created by Jim Hurricane Hayward over at the Grogalizer. Let´s try it:

2070 Swizzle Redux

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.

If you use an aluminum glass, or even a collins, take a napkin and unfold it, then refold it longways. You should have a good frost on the glass. Lightly wet one corner of the napkin and press it to the glass so it freezes in place. Wrap around and do the same to the other end. This makes the drink easier to hold since it is so cold.

I didn`t have any Angostura 1919 but i do have some left of the Caroni -97 single barrel rum so i used that with excellent results in both drinks, awesome actually…

And my blender has broken down so this one is swizzled the old fashioned way with a wooden swizzle stick.

The 2070 Swizzle Redux tastes to me like a coffee spiced cousin to the first one with a  little bit less demerara flavor and more of the Jamaican funk and (in my case) strong Caroni heaviness – and even though Caroni is a rum from Trinidad many of their strong rums does resemble Jamaican pot still rum.

Happy Tiki Month!

CINNAMON IN COCKTALS

cinnamon

Cinnamon has a warm sweet woody aroma that is delicate yet intense with a warm fragrant taste with hints of clove.

At the left in the picture above are4 sticks of the mexican cinnamon called canela (which also comes from Sri Lanka but is from another species than the common ceylon cinnamon) and in the bundle at the right is the common cassia often sold in the shops as ceylon cinnamon.The leaves are from a large cinnamon tree and i use them in cooking as they impart a subtle flavor in curry dishes, something i learnt while watching a TV documentary about cooking in the Seychelles. These leaves also makes for a beautiful cocktail garnish.

Native to Sri Lanka the cinnamon tree is an evergreen small tree growing to 10–15 metres (32.8–49.2 feet) tall and which contains an essential oil which gives the aromatic flavor which is extracted from the bark. The botanical name for the spice — Cinnamomum zeylanicum—is derived from Sri Lanka’s former (colonial) name, Ceylon.

Cinnamon has a long history way back to antiquity, its also mentioned in the bible. It used to be such a precious spice that it was given to monarchs. The cinnamon tree is grown for 2 years before harvesting which is done by stripping the bark from the shoots emerging from the roots after a special treatment. The inner bark is then curled into rolls which are cut for sale.

There are several varietes of cinnamon and also several varietes of cultivars as well. The name cinnamon is correctly used to refer to Ceylon cinnamon, also known as “true cinnamon” (from the botanical name C. zeylanicum). However, the related species, Cassia are as i wrote sometimes sold as cinnamon. Its the presence of eugenol in the essential oil that distinguishes cinnamon from cassia, giving it the note of clove.

I have 2 varietes at home for the moment, cassia and then the interesting mexican variety called canela that was sent to me in a swap by Anita over at “Married With Dinner“. The cinnamon that is used in Mexican cooking is a softer loose bark variety –  also grown in Sri Lanka and when i compare the two they are quite different. The cassia is harder and has a somewhat deeper but less present fragrance while the canela variety is more fragrant up-front and has a much softer bark which is also lighter in color. I love to use the sticks for garnish in cocktails and i regularly make cinnamon syrup which i think is a nessecity for my cocktail mixing.

CINNAMON SYRUP

To make cinnamon syrup you simply make a simple syrup with either 2.1 or 1:1 water and sugar of choice. Then you add a few broken cinnamon sticks into the pan and let it boil for a while before cooling. The longer you let it sit to cool the more flavor you will get so taste your way.

cinnamon-syrup

CINNAMON IN COCKTAILS

Checking for the use of cinnamon in cocktails in one form or another, the use of cinnamon syrup is for instance common in the world of tiki cocktails. You will also find cinnamon being used in warm cocktails around christmas time as well as in other winter time cocktails. Cinnamon also goes well with apple cider and bourbon.

For cocktail mixing and infusions:

Cinnamon combines well with:

Almonds, blackberries, blood orange, cranberry, mandarin, feijoa, fig, cumquat, orange, apples, apricots, chocolate, coffee, pears, persimon, walnuts, carrots and bananas.

CINNAMON PLANTATION PUNCH

cinnamon-plantation-punch

2  oz dark rum – Plantation Barbados
.5 oz  highproof demerara rum
¼ oz Cointreau
.5 oz fresh lime juice
.5 oz cinnamon syrup
2  oz fresh blood orange juice
Top with a splash of Cherry Heering.

Shake all ingredients except Cherry Heering and strain into a ice filled cocktail glass. Garnish with a cinnamon stick.

This is a strong rum drink with lots of rum flavor yet i find it balances well with the rest of the ingredients and i think the cinnamon syrup goes well with the blood orange juice. The Plantation Barbados is a nice dark rum and well suited for both mixing and sipping and the addition of a highproof demerara gives depth to the rum flavor as well as a good kick.

This is especially a drink for rum lovers.

cinnamon-post-plantation-rum