Cocktails with Pimento

Can`t stop mixing with this! i made a few drinks when i reviewed Pimento and when i did that post i wished i could of added a few more drinks but that had to be left to a later post.

There´s so much nice drinks you can do with it and it´s just so nice to top up with a little pimento and you get a nice strong bite of ginger and chili to give any cocktail a kick!

So here´s a few more drinks with Pimento:

Pimento Punch

pimento punch

2 oz rhum agricole ( i used JM Reserve Special)

0.5 oz orgeat ( sugarcane syrup would work just fine too)

0.5 oz fresh lime juice

Top with Pimento

Stir with ice and strain into a chilled cocktail coupe that is rimmed with dark molasses sugar (or other dark sugar) and drop a thin slice of fresh ginger in the glass.

The formula is like a daiquiri with rhum agricole and orgeat or maybe we should say ti punch with orgeat!

This drink is light and fresh with a gingery note, perfect summer drink. You can double the recipe if you want and serve in a rocks glass instead, it really does go down quick!

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Drink with no name

2 oz aged cachaca

0.5 oz sugarcane syrup

0.5 oz fresh lime juice

Top with pimento

Add a generous float peychauds bitters

Shake with ice, except the pimento and peychauds and strain into a rocks glass filled with crushed ice almost to the top. Top with pimento then add some more crushed ice to fill and finally pour a generous float of peychauds bitter on top of the ice.

Garnish with a roughly cut lime peel.

A spicy drink….

Pimento Mojito

MOJITO with Pimento

Gently muddle mint with sugarcane syrup (or fine sugar) and add 0.5 oz fresh lime juice and 2 oz white rum, i choose a flavorful rum like Plantation 3 Stars, El Dorado 3 year barrel aged or Denizen.

Top up with Pimento.

So here you go, Pimento is one of the perfect mixers!

Pimento is like a strong ginger beer with a hot bite of chili and a refreshing tonic quality.

As for now it`s sold in France, England, Holland, Denmark, Greece, Austria, Switzerland, Italy, Germany, Belgium, Africa, Caribbean, Indian Ocean, Tahiti, Australia, Guadeloupe and Haiti and they are looking for distributors and can be contacted on their website.

Pimento! a Spicy drink with a Hot Chili bite!

Up for review is a downright fantastic fizzy drink made with ginger, tonic and hot pepper natural flavors and it is strong!! but let me tell you something…this is the best fizzy ginger drink i`ve tasted in a long time – if ever… yes it´s that good!

It was actually made as an alternative to alcohol that isn´t weak but very strong –  but it can be used with or without alcohol and bland is the last thing this drink is. It reminds me of ginger beer with a chili bite without being an actual ginger beer. I think it´s fantastic and it´s low in sugar and full of taste, and really delicious!

As a non alcoholic beverage it´s perfect if you want something that has a bite and a bucket load of flavor. Also it´s a great paired with spicy exotic food and it should always be served very cold! The cocktail recipes here can be used as non-alcoholic drink alternatives, just omit the alcohol, with Pimento in it they will have enough flavor.

Pimento mixes well with rum, tequila and vodka and there´s no end to the amount of tasty drinks you can make with it. Here´s four drinks i made, three are my own creations and one i picked from the recipe booklet i got with the Pimento drinks. I especially enjoyed the first drink:

Red Hot Chili Pepper

(created by Jeremy Kent and Anthony Nasty at the Saloon Bar (Val Thorens)

0.25 oz  ( 1 cl) grenadine ( i used homemade hibiscus grenadine)

2 oz ( 6cl) Havana Club Anejo Especial ( or use other similar type of dark rum)

0.5 oz (1.5 cl) fresh lime juice

Top with Pimento

Serve in highball glass or other with ice cubes.

This drink is like…dang!! absolutely lovely and the chili flavor really comes through and marries just perfectly with the grenadine and dark rum. I loved it!

Pimento Storm

2 oz ( 6 cl) dark Jamaican rum

0.5 oz (1.5 cl) fresh lime juice

Top with Pimento

Shake all ingredients except Pimento, strain and top with Pimento, serve with cracked ice in a rocks glass. Garnish with a wedge of lime.

This tastes like a spicy strong Dark N Stormy with a sexy hot chili bite…

Mayahuel on Fire

2 oz ( 6 cl) tequila reposado

1 barspoon good coffee liqueur ( i used Fair Cafe)

0.75 oz ( 2 cl) pineapple juice

Top with Pimento

Shake and strain into a rocks glass or other filled with cracked ice and garnish with a pineapple leaf and cherry.

Pimento goes exceptionally well with tequila – not surprising since tequila and chili pepper is a natural match, this drink is refreshing and strong with that earthy character from tequila that tastes so good. The coffee fits in very well too adding a third dimension to the flavors.

Hot Pimento Swizzle

1 oz ( 2.5 cl) pineapple juice

1 oz fresh lime juice

1 barspoon falernum

1 oz dark Jamaican rum

1 oz green Chartreuse

Top with Pimento

Swizzle with crushed ice until frosty and top with Pimento, garnish with a good bunch of fresh mint.

This drink is a take on the Chartreuse swizzle and it´s herbal and fresh, gingery and strong!

My conclusion of this product is that i really like it! I find it very versatile and the flavor is awesome. The bottle itself is also a pleasure to both handle and look at and the label is beautiful. it looks classy and cool at the same time with that black chili pepper and red metallic text that says Pimento, simply beautiful and i love the chili red bottle cap!

Pimento is like a strong ginger beer with a hot bite of chili and a refreshing tonic quality.

As for now it`s sold in France, England, Holland, Denmark, Greece, Austria, Switzerland, Italy, Germany, Belgium, Africa, Caribbean, Indian Ocean, Tahiti, Australia, Guadeloupe and Haiti and they are looking for distributors and can be contacted on their website.

 

MIXING TROUGH GROG LOG 15 – Colonel Beach`s Plantation Punch

colonel-beachs-plantation-punch-close

Here we have one of those genuine steady tropical tiki punches, made to relax with in a rattan chair while the sun sets and the cikadas start their nightly concert.

Made by Donn Beach and most likely as is stated already in the Log, a drink made for his steak and coffee house “The Colonel´s Plantation Beef Steak and Coffee House” in Waikiki Hawaii cirka 1950s. Sounds to me that those were the days..can someone please invent a real time-machine?

Thank God these recipes are still here (many due to some peoples hard work) so we can enjoy these drinks in our time.

All the ingredients in this drink are classic tiki cocktail ingredients including the pernod, one of the secrets at the time. This is a very rewarding drink to sip on. i think the ginger beer adds a very nice freshness while the three rums adds depth and complexity.

What you can do, if you wanna add some real funk to this drink is to make your own ginger beer, i bet it would make a fantastic flavor to this. I don´t have the time now to do that but i think i wanna try. That will have to be another blog post.

COLONEL BEACH´S PLANTATION PUNCH

colonel-beachs-plantation-punch

1 oz fresh lime juice

2 oz unsweetened pineapple juice

0.5 oz falernum

2 oz ginger beer

2 dashes angostura bitters

1/8 tsp pernod

2 oz dark Jamaican rum

1 oz gold Puerto Rican rum

0.5 oz Barbados rum

Shake with one cup crushed ice- Pour into tall glass with 3-4 ice cubes. Garnish with pineapple chunk and sprig of mint.

Well, i used a tiki mug instead..one that i find suitable for a plantation punch and which i found on the shelves in one of New Orleans liqueur stores.

The taste of the drink is both fresh, rummy and relaxed, just the way this kinda drink should be. I have nothing to complain on here.

And as usual, here´s a little twist of this drink and we move from the rattan chair to the beach, here`s a Beach Punch:

COLONEL BEACH PUNCH

colonel-beach-punch

0.75 oz fresh lime

1.5 oz pineapple juice

1.5 oz root beer

2-3 dash Creole bitters or Peychaud`s

0.5 oz demerara simple syrup

1 oz dark Jamaican rum (Smith & Cross)

1 oz aged rhum agricole

0.5 oz LH 151

Shake with crushed ice and pour everything into a glass or tiki mug.

A typical tiki punch with extra flavors from the root beer. Nothing that sticks out but its relaxing and tasty. If you take the mint garnish and down it in the drink and stir a bit you`ll start to think about a julep sans bourbon.

colonel-beach-punch-2

A peek in the glass..are you thirsty now?

colonel-beach-punch-in-the-glass

HOW DO YOU MAKE YOUR GINGER SYRUP?

ginger-syrup

When making ginger syrup there`s but one little problem – to get that fresh bity ginger flavour to stay. When i make the syrup the usual way aka the hot method where you make a simple syrup and add sliced ginger and boil it, then cool it – the syrup looses its fresh flavour quite quickly.

When it was ginger MxMo – Rick over at Kaiserpenguintook up this topic and his solution is to make it fresh everytime by muddling ginger with simple syrup which is a very good solution giving you this fresh zingy biting ginger flavour in your cocktails.

However if you want to also have the depth that real syrup making gives there´s a way too which is a slight variation of this method. But how long the shelf life is i cannot say bec i`m making very small batches that goes fast.

GINGER SYRUP – With both hot & cold methods

To make a ginger syrup that has both depth of flavor and a rich roundness as well as the typical sharp zing or bite of the ginger its necessary to use both the hot and cold methods in syrup making, or at least that`s what my own experience is telling me.

First you use the hot method and boil, simmer and cool the syrup before adding additional fresh ginger – muddling it and then leaving it to steep until you have got the desired flavor and zing. Doing it this way you`ll get a lovely ginger syrup, rich and sharp.

Make it in  small amounts as ginger flavor decreases rapidly. Don´t ask me why it does but it does, i first discovered how short lived fresh ginger really is when making ginger beer. Now ginger syrup isn`t the same as ginger beer but also the syrup looses its fresh flavour quite fast.

Here´s how to make the syrup:

Take 2 parts sugar of choice (i use a light raw sugar – Oxfam brand plus a pinch of light muscovado) to 1 part water.Then grate a piece of fresh ginger and boil for 2 mins.Then lower the heat and simmer for another 5 mins. Cool.

Add some more fresh ginger, muddle it a bit to squeeze out the flavours and leave to steep until you find the flavor is good.

Easy to make and very useful.

Its that sharp citrusy bite actually that makes ginger so special so let´s do all we can to preserve it and further it into our drinks, so if anyone has more ideas of how to do that in ginger-syrup making i would like to hear it.

Maybe someone knows why fresh ginger flavour is so shortlived?

Here is a drink with some bite from the ginger and the slightly bitter orangey flavour from Aperol to accompany the wonderful round herbal flavours of the lovely gin from Martin Miller.

FRIENDLY GHOST

* 2 oz Gin (Martin Miller`s)
* 2-3 pineapple chunks
* 1/2 oz ginger syrup
* sprinkle of fresh lime
* 1 oz Aperol
* Tonic, to top

Muddle the pineapple, and ginger syrup. Add gin and aperol, shake with ice. Double-strain into a  glass with crushed ice and fill up with more crushed ice if needed. Top with tonic.

How do you make your ginger syrups ?

Sugarcane bar

 

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MXMO XL – GINGER

mxmologo1

This months Mixology Monday is all about ginger and is hosted by our own RumDood and he says:

For the MxMo: Ginger, participation is relatively simple.

  • Find or concoct a cocktail recipe that uses ginger in one of its many forms as an ingredient.  This can be muddled ginger, sliced ginger, ginger syrup, ginger beer (commercial or homemade), ginger liqueur, ginger candy, or pieces of a shredded photo of Ginger from Gilligan’s Island.
  • Make this recipe, take a picture of it, and then post the recipe, your thoughts about the recipe, and your photo on your blog or at the eGullet Spirits and Cocktails forum.

I think Dood have picked a great theme and no surprise – its very rum-friendly.

Indeed ginger is one of my favorite spices, its one of my essentials and not only for cooking and cocktail mixing and infusions its my no 1 cold remedy as well. You just boil up some chopped ginger root with 1L water and leave overnight to steep, then drink it as tea with milk and honey or just as is.

Using ginger in cocktail mixing – there are almost unlimited options here, you can use the lovely fragrant and biting ginger in so many ways and in so many cocktails. I think ginger pairs exceptionally well with rum but also with cachaca, tequila, mezcal, bourbon..you name it – actually i wonder what ginger wouldn`t pair well with?

As its summer and hot (well..at least its supposed to be but someone told me the Swedish summer has moved to the US)  i wanted to make something refreshing and oh..this wonderful spicy flavor and aroma is so addictive!

Yesterday i passed by the multi-equipped Indian-Caribbean shop here to see if they have yet gotten any more Ting but they didn´t.. so i picked a can of ginger beer instead and decided to use it for this MxMo post.

Then i also decided to make a cocktail that is  gingery in every way i can make it including using ginger leaves for the garnish and here it is:

ZINGIBER COCKTAIL

ginger-queen1

1-2 thin slices fresh ginger and 1/4 oz simple syrup – muddle
Add 2 oz dark rum like Appleton extra
Add 0.5 oz JWray overproof
Dash Bob`s ginger bitters
Top with ginger beer

Shake and strain – serve in glass with crushed ice. Garnish slice of ginger and if you have it – a ginger leaf

I really should have made homemade ginger beer but i didn`t have the time – ok i admit…i was lazy –  so i used Old Jamaica ginger beer, more or less the only ginger beer sold here. I find ginger beer to be a lovely cocktail mixer and it goes very well with JWray too.


Well, this cocktail here is all about the ginger really – and rum – and both are friends of mine.