Plantation Rum in Shades of Dark, White and Pineapple!
I was waiting with great excitement for the tasting and launch of the Pineapple Rum Stiggin’s Fancy by Plantation Rum – which I need to make it clear right away, is NOT for sale…..because this rum was an experiment by Alexandre Gabriel and David Wondrich….to be launched and tasted at the Tales of the Cocktail….
Well….I wasÂ not disappointed, the rum was delicious! with a deep well matured and slightly smoky pineapple flavor in the background of Plantation rums original dark rum. And the bottle is beautiful!! I asked Alexandre what made the flavor so deep and he told me it”s coming from that the pineapple skin has been distilled – together with pineapple fruit, which also has been macerated.
For being just an experiment I think the outcome was really delicious and very interesting!
The queue….aÂ nightmare forÂ anyone with aÂ hangover….luckily I was not…and don’t mind all the yellow hats….it’s a Tales thing….
Yep the queue to the tasting room was pure madness and the warm air stood still, but eventually we got in there….and deliciousness awaited…
Plantation rums, pineapple, white and dark as shots and in daiquiri cocktails…
Here served by Rocky – appropriately painted….I don’t know how he does it, but Rocky really is everywhere…
Yours truly with pineapple rum in hand, Alexandre Gabriel – Cognac Ferrand proprietor and spirits mastermind – and more delicious pineapple rum!
The DTO – Daiquiri Time Out coin, a treasure/token that was handed out, and which a certain man did drop inside a cab and had the entire cab floor torn up to find it…wherewith the cab driver in utter amazement said that this gotta be a very valuable coin…..
But there’s more to the coin than just a token for the fun of it, according to what I’ve heard, navy officers carried a special coin. When drinking, everyone showed their crew coin. If one person did not have their coin, they had to buy a round of drinks. This gave value to the coin and the tradition.
Now I have one wish….that plantation rum makes more of this fine pineapple rum….I could make use of a bottle…launching a delicious rum like this only for the Tales is really a teaser…!
The Appleton Estate Jamaican Bartenderâ€™s Brunch – Rum, Reggae, Food, Sun and Fun!
Oh my….this was a nice event! a yellow school bus fetching us up outside of Monteleone and serving cocktails on the way to the brunch filled with rum, reggae, Jamaican foods likeÂ jerked chicken, lots of fresh fruits and fresh cocktails, Jamaican fizzes, fixes & swizzles made with island flavors and fresh cane juice pressed on site.
And of course one of my favorite rums was there – theÂ JWray overproof – paired with Sanpellegrino!! (to subÂ Ting) plus Aperol…all by the pool at the Country Club. Very very nice on a hot sunny summer day down hereÂ in New Orleans.
Rum, fruits and fun in the sun!
Of course some of the usual shady rum suspects were there….The first refreshment was freshly pressed sugarcane juice before continuing to the bar for rum punches and JWray….Appleton alsoÂ treated us with large red Appleton bath towels and flip flops 🙂
Well….I wouldn’t mind repeating this….that’s for sure. Just look at that pineapple!
Or how about this….I dunno….can it get any better??
Jerked chicken, Coladas and sugarcane juice!
And time for a JWray shot from the melon….Appleton Rum baby! Please come back next year….
And now to something totally different…..
Ruthâ€™s Chris & Bulleit New Fashioned 1965-Style Luncheon
Bulleit Distilling Co needs no presentation….and this year they had a similar brunch as they did last year which then, was mint julep themed and absolutely fabulous! This years theme was the New Fashioned, a riff on the Old Fashioned…with Bulleit rye, Cherry Heering, orange rind, Italian Amarena cherry, Fee Brother’s black walnut and orange bitters.
The brunch was of course delicious…catered by Ruth’s Chris Steakhouse and if you haven’t tried their fantastic food it’s time you do if you have a chance. And the New Fashioned cocktail which will be served at Ruth’s Chris Steakhouse was very tasty and the garnish was so beautiful with a shiny black “filthy Amarena cherry” from Filthy Food Premium Drink Garnish, speared on to a dehydrated orange slice.
The wild Amarena cherries are slow cooked in copper pots to produce a wonderful all natural, dark red cherry with a sweet front and tart finish.
Hollis Bulleit, Helen Mackey, VP of Menu Strategy & Innovation for Ruthâ€™s Chris Steak House and Tom Bulleit, founder of Bulleit Distilling Company presenting the event and their companies, while the crowd enjoyed an excellent luncheon.
The Crawfish Monica that was served was fantastic! and everything else too!
The ingredients to make the New Fashioned….the only thing not in the picture is the jar of “Filthy Amarena Cherries”.
I get thirsty when I see this drink in the picture….and the cocktail WAS good! for people in the US – you can join Ruth” s Chris Steakhouse for a nationwide 5-course handcrafted cocktail dinner with the same menu across the US, participating restaurants and pricing vary, see more at Chris Ruth’s Steakhouse website.
Let it flow, let it flow, let it flow! and flowed it did…rum here, rum there, rum everywhere – the UK Rumfest & Cane Spirits Festival is heaven for rum lovers and it shows people that rum is more than a spirit – itÂ´s a lifestyle with a whole culture surrounding it.
The UK RumFest brings together the industryâ€™sÂ plethora of blenders, distillers, bartenders and mixologists, writers, bloggers, brand ambassadors,Â rum enthusiasts – all joining in to celebrate all things rum.
Here you get a chance to try out both new and old, known and unknown rums and many cocktails , tiki drinks and rum punches of course, (oh the rum punches…) listen to sessions, dance with tropical dancers, taste caribbean food, watch bartender competitions – all to the rhythms of the caribbean and in the company of people who have that one thing in common – they all love rum!
The UK Rumfest 2011 took place from friday to sunday oct 14-16 at the Kensingtonâ€™s Olympia in LondonÂ with the friday reserved for the Boutique Rumfest (for the trade with tastings and sessions.) Saturday was the official Rumfest starting day and i donÂ´t think iÂ´ve seen a crazier crowd before when it comes to a room being packed with rum-lovers.
Also it was the London Cocktail Week starting the week before with 3 days left when i came into town:-)
But back to the friday and Boutique Rumfest. There was of course lots of rum to be tasted and since it was a calmer event we also got a much better chance to meet and talk to the producers about their products.
And apart from the big brands i got to try some of the to me unknown rums and other rums i`ve never tried before.Â Some of my favorites among those iÂ´d not tried before are st Nicholas Abbey from Barbados, a top notch fantastic rum! (a review of their 12 yo will follow)
Also Rumfire was new to me. That is a Jamaican overproof white rum from theÂ Hampden Estate which in Jamaica is knownÂ for its full, intensely flavorful pot still rums sold in bulk. Today`s Rumfire that now is released to the public is yesterdayÂ´s JB rum which was on the black market.Â The Rumfire is like a smoother version of JWray overproof, it has hints of that flavor but it`s not as upfront. A very interesting and tasty rum.
They made me a daiquiri with it and that was a nice daiquiri indeed, this rum mixes wonderfully. Also it won silver medal at the Ministry of Rum Tasting competition this year.
Interesting but a bit odd was the Madagascar rum Dzama, it was quite good i think but i couldnÂ´t be friends with the aftertaste which is what i found to be odd…so i have mixed feelings about this rum. An exotic bird…i wouldnÂ´t mind taste the rums again and take more time.
Also i finally got to try out Elements 8 Spiced, which i found to be quite tasty.
New for 2011 rumfest was the Tropical Food Market which was an entire area downstairs devoted to tropical food and delicacies – thatÂ´s where i got my freshly cut coconut! – with rum in it of course…There was also a shop entirely dedicated to muscovado sugar…
Also there was sessions and masterclasses andÂ the oneÂ´s i got a chance to attend first was the “Don`t Fear the Blender” with Beachbum Berry and then the El Dorado.
DONÂ´T FEAR THE BLENDER
I`m a friend of the blender, let me tell you that first.With the blender you get that aerated frothy thing you cannot really get with a shaker plus it does good things at the same time for you – it mixes, chills, dillutes, creates a froth)
The blender was first used in Havana in the Floridita, dating back to 1817 when it was first opened as “La PiÃ±a de Plata” – The Silver PineappleÂ in the place it still occupies, in the corner of Obispo and Monserrate streets. It got itÂ´s name “El Florida” a 100 years later.Â The bartenders used to use 11 drinks shakers and you can just imagine the work…so when the blender appeared it wasÂ like a lifesaver and now it became easier to serve the never ending hords at Floridita. At the time the ice for the daiquiris was shaved.
Then Don the Beachcomber started to use the Hamilton Beach blender and more would follow.The blender aerates and dillutes some of the crushed ice just enough to “wake-up” the spirit. Some drinks requires just a quick flash blending while other wants 15-30 sek. In the BumÂ´s books the exact time for the blending is always written out.
This session was a real pleasure to attend and i wish it could be a weekendly habit…but alas…or if i could at least live neighbour with the Bum! i would go and borrow sugar…errr…rum…um…a tiki drink…
We got some tasty blended drinks too of course and here are the Bum`s recipes:
Let the blender go for a long time, 20 sek. Fine strain into a bitter-sugar rimmed glass, gently pressing the liquids.
Mix 4 tbsp demerara sugar with FeeÂ´s aromatic bitters (4 big dashes)
HONEY BUTTER MIX
Unsalted butter and honey in equal proportions, heated up to dissolve the honey and melt hte butter, leave to room temp before using it.
Also you can make a delicious honey-butter-cream by using sugar, butter, heavy cream and honey.
The butter-honey-mix or cream mix gives a silky mouth feel to the drink that unless you already know – will never know what it is…
We also got some other nice drinks to imbibe like the always so tasty MissionaryÂ´s Downfall.
I donÂ´t think i need to present what this rum is, if you donÂ´t know already go read my earlier post and check their website.
The session was hosted by Dave Broom (author of Rum) and Stefanie Holt, (El Dorado Global Brand Ambassador)
They took us through a journey to the land of many rivers, Guyana where the demerara rum is made. An interesting thing i learnt was that when the sugarcane fields are burnt a side effect is that the sugar in the cane is dissolved in the water that evaporates and thus makes the sugar content more concentrated and sweeter. The yeast is put in a molasses solution to get happy and multiply.
Further they spoke about the different stills and since i`m a DDL still geek i always find that interesting. What DDL does is simply to put as much Guyana as possible into the rum..
SATURDAY AND SUNDAY – RUMFEST!!
So saturday and sunday was the 2 days of Rumfest and these were 2 very intense days…rum tastings, cocktail and rum punches, tiki bartender of the year, sessions on rum, rum punch, rum, rum…and then the Golden Rum Barrel Awards.
This blog was one of four nominated “Rum Blog of the Year (Europe) and i`m very honored and wanna thank everyone who did vote for me. It didnÂ´t make it all the way though..the prize was given to my good friends Peter and Pauline over at the Floating Rum Shack, who i think really deserved it!Â There was also four nominated blogs for the USA cathegory and the winner was Rumconnection.
All the awards you can read about at the bottom of this blog post.
Also there was the Tiki Bartender of the Year contest with the final on the sunday. There was 3 bartenders in the final and the winner was Mahiki`sÂ head bartender Georgi.
What i particularly like about the Rumfest is that it is such a people thing, itÂ´s relaxed and laid back with that caribbean feel spiced with quite a bit of tiki vibes, an environment i feel right at home in.
Yes thereÂ´s food too! i did eat some real good Caribbean food at Ian`s restaurant CottonÂ´s – a place i really can recommend if you go to London! i hadÂ their famous Mixed Jerk Fish Grill – parrot fish, tilapia, snapper and tiger prawns served with fried plantain and rice & peasÂ and it was lovely! Washed down with cold Carib and Blue Marlin beers.
Also theÂ awards dinner was an amazing experience – the Caribbean style dinner with the Butterscotch Pumpkin Soup with Goat Cheese and Spiced Pumpkin Seeds was really tasty.
And then came the Coconut Crumbled Chicken with Sweet Potato mash and Sauteed Spinach…finished off with a Rum drenched fruit dessert, coffee and plain dark chocolate…hmmmm…
We could get fresh cut coconuts too…with rum in it!
St Nicholas Abbey from Barbados
Elements 8 Spiced
Black Tot Last Consignment sold by the Whiskey Exchange
In the Rum Frat House – itÂ´s like the Mixohouse in New Orleans but with rum lovers.
Rum Punch with Kraken Black Spiced
Dzama from Madagascar
God for Tiki drinks..
No Rumfest without Ting…and with Banks Five Island it`s wonderful.
Like a lighter and smoother version (flavorwise) of the JWray overproof…but don`t let that deceive you – this rum is strong.
And here`s the original JWray and Ting! which was my corps reviver on the sunday…backed up with chocolate muffins.
Don Q Rum – good for a lot of things
Ian Burrell – the one and only – Global Rum Ambassador and founder of the UK Rumfest.
THE GOLDEN RUM BARREL OF THE YEAR 2011 WINNERS
Rum Distillery of the Year 2011
The Foursquare Distillery, Barbados
Rum Distiller of the Year 2011
Richard Seale (Four Square, Barbados)
Rum Blender of the Year 2011
Tito Cordero (Venezuela: Diplomatico)
Rum Blogger of the Year (Europe) 2011
The Floating Rum shack
Rum Blogger of the Year (The Americaâ€™s) 2011
Rum Ambassador of the Year (UK) 2011 sponsored by Bar Life UK
Meimi Sanchez (Havana Club)
Rum Ambassador of the Year (International) 2011 sponsored by Drink International
David Cordoba (Bacardi Rum)
Jim Wrigley (Ron St.Teresa)
Best New Rum (Gold) 2011 sponsored by Coco Reâ€™al
Abuelo Centuria, Panama
Best New Rum (White) 2011 sponsored by Coco Reâ€™al
Banks 5 Island, Several Countries
Best New Rum Package 2011
Boutique RumFest Award 2011 sponsored by Imbibe Magazine
Doorly’s XO Rum, Barbados
The Rum Experience Rum Pioneers Award
Joy Spence from Appleton Jamaica rum. The first female Rum master blender.
Ed Hamilton from the Ministry of rum. Founder of the pioneering web page and rum forum.
I wanna raise a toast of El Dorado 15 Year Old rumÂ forÂ George Robinson, the head man at the Diamond Distillery in Guyana who passed away just a little while before the UK Rumfest. A toast was also held at the Golden Rum Barrel Awards.
It was a while ago…iÂ´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 thereÂ´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:
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.
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 wonÂ´t see much of the butter solids anyway.
When a classic cocktail is made right, it’s a marvel of balance of good flavours and itâ€™s the same with tiki drinks. Everybody who has held a tall tiki mug or glass with a well crafted drink in it knows what I mean.
If thereâ€™s one thing I would want to repeat over and again whether its classic or tiki or other drinks itâ€™s the use of fresh and good quality ingredients, it cannot be said enough many times. It starts right there.
Another aspect i like with the tikidrink mixing is that they allow such bountyful garnish – and here you really can play – and sometimes i like to make crazy garnishes too and with these drinks its perfect. Not that every tikidrink must or should be crowned with endless amounts of tropical garnish but the point is â€“ with these drinks you can.
Also to serve the drink in a fruit or coconut thus making the vessel a garnish in itself is such a nice way to enjoy them. As they are tropical and everything tropical is colourful it just comes so natural with lush garnish too.
I`m going to serve this Boo Loo in a pineapple.
A few small chunks of fresh pineapple
2.5 oz unsweetened pineapple juice
1.5 oz fresh lime juice
1 oz honey
1.5 oz club soda
1.5 oz gold Puerto Rican Rum
0.75 oz dark Jamaican Rum
0.75 oz 151 demerara rum
1.5 oz Demerara rum
Heat honey until liquid and mix with juices and fruit in a blender. Stir in rums and soda. Pour into 36 ounce snifter filled with crushed ice, or serve in a hollowed out pineapple.
To prepare the pineapple you may use a pineapple corer which is a plastic device, quite handy. Or you cut off the top and hollow out the pineapple center with a knife. Then fill up with crushed ice and pour in the drink.
The top can be replaced if you wish, just put a long straw in and sip slowly.
Now as for these rums, i don`t have any gold PR rum and instead i use other golden rum such as Appleton VX. Demerara 151 is hard to find unless you have either an old bottle of Lemon Hart 151 left or can buy demeraras sold from Europe which are very expensive but also very good.
LH 151 is really hard to replace..and its a shame its not marketed anymore, really, its tragic. If you can`t get any of the fullproof demeraras from Europe i guess your best bet is to mix El Dorado 15 with El Dorado highproof or something similar.
If anyone has any good ideas here, please you are welcome to comment.
Now Boo Looo needs a twist and i love turtles so this one is called Honu Honu – the word Honu is Hawaiian for “turtle” and is most often applied to the green sea turtle.
A few small chunks of fresh pineapple, muddled so it gets juicy too
1 oz fresh lime juice
0.5 oz honey
0.5 oz vanilla orgeat (mix equal parts vanilla syrup and orgeat or make orgeat with vanilla from scratch or add vailla beans to orgeat and heat and steep)
1Â oz rhum agricole vieux
1 oz rhum agricole blanc
Top with Club Soda
Heat honey until liquid and mix with orgeat, juices and fruit in a blender. Stir in rumsÂ except JWray and top with soda. Pour into a tall glass filled with crushed ice, or serve in a hollowed out pineapple and a decent float JWray.
The JWray float is what gives this drink its “kick”.
I`ve said it before and i say it again â€“ Nothing made with Ting can go wrong – Ting is the universal cocktail redeemer. Its actually more than that â€“ have you ever drunk island sunshine from a bottle?
And for once..its not a soft drink from Italy..this one is from Jamaica.
Since i heard the rumours on FaceBook that they want to stop the import of Ting to the UK i`ve been wondering if that really is going to happen? If it did it would be a national catastrophe for England and also for me as the Ting we can buy here sporadically is imported from there. So if you want to support Ting :
Join the group “No more Ting for Britain. Not if I can bloody help it” on FaceBook.
First time i heard about Ting was many years ago when a few friends came back after a long holiday in Jamaica speaking about Ting in such a way that i really wanted to try it. But it wasnÂ´t until years later i all of a sudden saw a case of Ting in our Indian shop. I didnÂ´t believe my eyes. I bought the whole case.
That proved to be a good move as it took very long until they had it in the shop again and now they have it sporadically so when its there its best to stock up.Ting also proved so popular at home that if i donÂ´t hide the case on a very secret place it would finish in a day.
As it contains fruit pulp, i find it similar to the San Pellegrino sodas â€“ my other favorite soft drinks. And when i cannot find Ting i use San Pellegrino limonata or pompelmo (grapefruit)
Ting also comes in a pink variety, that one contains an addition of lemon juice as well. I haven`t tried it but one of my friends says it tastes quite similar to the regular but that the regular is best. So as a cocktail mixer its perfect, it mixes with most things â€“ anything that goes well with citrus flavours and I think its especially good with gin, tequila, mezcal, cachaca, other rums, Aperol and Campari.
Its special companion though is Jwray overproof rum â€“ they are made for each other and nothing beats ice cold Jwray and Ting â€“ period.
Mixed with lemon flavored vodka its called Ving..and is appr 1 part Smirnoff Citrus Vodka and 2 parts Ting.
And here you get the rest..
* Ring: A mix of Bacardi LimÃ³n rum and Ting
* Ging: A mix of Gin and Ting
* Jing (pronounced Ying): A mix of JÃ¤germeister and Ting
* Ming: A mix of Ting and Midori
* Wing: Whiskey and Ting
THE CLASSICAL JWRAY & TING IS HEAVEN IN A GLASS
1.5-2 oz Jwray overproof rum
Sprinkle of fresh lime juice
Top with Ting (about 4oz)
ThatÂ´s it! It cannot get any better.
My favorite gin for the moment is Martin MillerÂ´s and so i decided to mix a Gin & Ting â€“ simple and tasty:
GIN & TING
2 oz Martin Miller`s gin
0.5 oz fresh lime juice
Dash grapefruit bitters
Top with Ting
Garnish grapefruit rose
Shake and strain into a glass with crushed ice and garnish with a grapefruit rose. Perfect for the summer!
One of my favorite cocktails with Ting apart from the obvious is the Pineapple Delight and a 1000 variations of it â€“ and one variation is to grill the pineapple and throw everything in a blender instead of muddling.
GRILLED PINEAPPLE DELIGHT
2Â fresh pineapple wedges or rings (one for garnish)
2 oz white rhum agricole
0.5 oz caramelized honey-cream-mix
juice from Â½ lime
0.5 oz Jwray overproof rum
Â¼ oz orgeat
Ting to top
Grill 2 fresh pineapple rings, set aside and cool.
Make honey cream mix just before you are going to use it â€“ heat up equal parts unsalted butter, honey and raw sugar until you get a sauce and boil it a bit until the sugar gets slightly caramelized – it turns brown. Let cool to just above room temp.
Pour everything except Ting in a blender â€“ honey cream mix first and ice last and blend for exactly 20 sec. Strain through a fine-mesh-wire-sieve.The procedure is exactly the same as it is with the mix for the Pearl Diver`s Punch (Sippin`Safari p 76)
Pour into a large glass and fill with fresh crushed ice and top with Ting. Garnish with a grilled pineapple wedge and a leaf. If you feel like it you may add a extra float of Jwray too.
Eating the grilled pineapple garnish when the drink is finished is heavenly…Try to make variations of this, use tequila instead of agricole, or mezcal, cachaca..add some fresh mango slices..add homemade vanilla syrup..
And as long as you top it with Ting everything`s gonna be alright.
A lovely pic of the two beauties from SeanMike over at Scofflaw`s Den.
And from ScofflawÂ´s Den you can also samplethis great drink that was made by Marshall for the ginger MxMo.
Now i`ve spoken about Ting, i never get tired of that actually..but what about the rum that is so perfectly suited to mix with Ting? this is a rum like no other as it has a very different flavour that really stands out and i would like to know what it is that gives it this smoky kerosene-gasolene– like punch.
JWRAY OVERPROOF RUM – TING`S NATURAL COMPANION
First i want to say – this is by far the most versatile rum in the world..its good for everything! well…almost. Used with common sense of course, its a strong rum. Apart from mixing with it i use it in falernum and syrups and also in cooking and try sometimes to place a few pineapple chunks in a pan, adding a splash of JWray and bake, then muddle and mix into a cocktail. Thanks Paul for that tip!
It has a very special flavour – i believe you will either like it or not, its a bit like kerosene. Its distilled byÂ J. Wray & Nephew Limited – Jamaica.
Its an unaged clear molasses based rum and the most popular rum in Jamaica by a large margin – it currently accounts for more than 90% of all rum sold in Jamaica. Its also merely the top-selling high strength rum in the world. The aroma and body of this overproof rum are typical of the overproof Jamaican rums.
Its bottled at 62.8% alcohol by volume. Its distilled in copper pots in small batches to capture the unforgettable flavor that has come to be known as the real spirit of the island. In Jamaica Wray & Nephew is part of the culture, tradition and every day living. I`ve heard that thereÂ´s a 131 proof version on the island but i donÂ´t know if this is so, if anyone knows i would appreciate to hear it.
There are 13 sugar cane spirits distilled by J. Wray & Nephew Limited.
There are a few things that just seems to be made for each other, like JW&N Jamaican overproof rum and the likewise Jamaican grapefruit beverage called TING! Just pour some ice, fresh lime juice and Ting in a glass and top with JWrayâ€¦i mean can it get much better?
Ting was first created by Guinness of Jamaica, later acquired by D & G (Desnoes & Geddes) brewers of Red Stripe Beer. It contains a small amount of sediment consisting of grapefruit juice pulp. A relative newcomer to the citrus clan, the Jamaican grapefruit was originally believed to be a spontaneous sport of the pomelo.
James MacFayden, in his Flora of Jamaica in 1837 Â separated the Jamaican grapefruit from the pomelo, giving the Jamaican grapefruit the botanical name, Citrus paradisi Macf. About 1948, citrus specialists began to suggest that the Jamaican grapefruit was not a sport of the pomelo but an accidental hybrid between the pomelo and the orange.
The botanical name has been altered to reflect this view, and the Jamaican grapefruit is now generally accepted as Citrus X paradisi. The Jamaican grapefruit was first described in 1750 by Griffith Hughes who called the Jamaican grapefruit the â€œforbidden Jamaican grapefruitâ€ of Barbados.
In Hortus Jamaicensis, it mentions the â€œJamaican grapefruitâ€ as a variety of the shaddock, (old name of the â€œpomeloâ€ (Citrus maxima â€“ which the now defunct â€œForbidden fruits liqueurâ€ was made of ) but not as large; and as forbidden Jamaican grapefruit – a variety of the shaddock – but the Jamaican grapefruit is much smaller, having a thin, tough, smooth, pale yellow rind.
Another wonderful drink that contains both Ting and JWray is a drink that i call Pineapple Delight. Its my take of the Mango-Pineapple Float. Its fresh muddled pineapple, honey cream mix , fresh lime juice, orgeat, JW&N overproof rum, dash of grapefruit bitters and rhum agricole topped with Ting.
1 cored pineapple.Â In mixing glass add:
A few large chunks of pineapple â€“ muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc 100 proof
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 iceÂ Top with Ting.Â Garnish with 2 pineapple leaves and a piece of pineapple.Â Believe me..this drink is worth the effort..
HONEY CREAM MIX
Equal parts Sugar, butter and liquid honey
Add to pot, heat and stir until it gets creamy. You want a smooth creamy sauce. Keep a bit above room temp.Â 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.
After discussing with friends who cannot find the JWray rum i also made another version using Lemon Hart 151 Demerara instead of the JWray. Tasty too.
Nothing made with Ting can go wrong â€“ Ting is the universal cocktail redeemer!