Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and cream of coconut (not coconut cream which is a different thing)
I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.
So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!
8 oz Lopez Cream of Coconut
2 oz fresh lime juice
7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz Pusser´s overproof)
Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.
In Grog Log there´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. I´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!
FLAMING DEMERARA COCONAUT
2 oz Cream of Coconut
0.5 oz fresh lime
1 oz Demerara rum
1 oz Lemon Hart 151
1/4 oz Kahlua Coffee Cream or other coffee liqueur
Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.
Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.
Finally, the 2nd twist, let´s add some smoke now and see how that will taste. With smoke i mean mezcal and i`m gonna use my favorite, the crema – made for women and a few strong men! (that´s what it says on the label) such a true thing!
And i love crema de mezcal, it´s so smooth, lightly smokey, creamy and mixes wonderfully.
A silly name i know.-) but that´s so appropriate in the Tiki world..
2 oz Cream of Coconut
1 oz Smith & Cross Jamaican rum
1 oz Del Maguey Crema de Mezcal
0.5 oz fresh lime
1/4 Kahlua Coffee cream (again, but yes – i insist)
0.5 oz sugarcane syrup (Petit Canne)
Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.
I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.
The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.
Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?
At this years Tales of the Cocktail in New Orleans I went to the mezcal tasting on the sunday. There was a new product there from Del Maguey to try which is their latest addition of single village mezcals, – the Vida.
Vida is primarily made for mixing, but it sips well and was made to be more affordable yet still made with premium handcrafted spirits and is produced without any chemicals or colorings and is distilled twice. Its made together with Paciano Cruz Nolasco who produces one of my favorites in the Del Maguey range, the San Luis del Rio, which – you also can find in the Crema which is the one I like the most.
Vida is produced exactly like it has been since 400 years according to the local tradition using small-batch distillation with only the agave heart and water in the mezcal, nothing else.
You`ll find all kinda flavors in this – honey and fruit, vanilla and roast agave…its smoky and spicy, sweet and sour.
OK, I think its time to mix something up..
And with these two drinks i`m trying to capture the summer and make it stay for just a little more…ignoring the cold temps outside…with that gentle little touch of smoke that you get from good mezcals.
Shake all ingredients except Ting with ice and strain into a glass with crushed ice. Top up with Ting and garnish with a spiraled lime.
If you can`t find Ting, use another grapefruit soda or use fresh grapefruit juice.
How to make a spiraled lime:
Stick bamboo skewer through the lime from top to bottom. Then cut around the lime in a spiraled manner from top to the bottom and all the way in to the stick. Take out the skewer and carefully stretch out the spiraled lime a bit before placing it in the glass.
I think Vida is an excellent mezcal and I liked to mix it with the crema which adds a little bit extra creamy sweetness…
The nose of the mezcal reaches me, its earhty…and smoky…but not overwelmingly so – in a pleasant way it invites you to take a sip.
Its a long time i wanted to try out Del Maguey mezcals and at the Tales i got my chance during their session Agavepalooza. I also got my chance to finally bring home the samples which were laying about in the US with this beautifully handcrafted spirit from the villages in Oaxaca, Mexico using old traditional methods. I was amazed to learn that even airborne microbes at different levels in the air affects the flavour of the mezcal.
In this video Ron Cooper from Del Maguey explains the myths and the seven factors that affects the quality and flavor of the mezcal. You should really watch this video, its very interesting.
In short, those seven factors are the following:
Plant Species – there are about a dozen maguey plants that produces good mezcal, so the plant variety is important as each one gives different flavours.
Altitude – its here the airborne microbes plays their role and at every 300 feet up (100m) its different species of microbes. These airborne microbes affects the fermenting. In commercial tequila and mezcal production chemicals are used but in the production of Del Maguey they wait between 4-30 days to let the airborne microbes start the fermenting.
The soil – Different soils are used, and soil definetily adds a flavour component. Del Maguey uses a soil type that is called tierra amaria. Its a well drained granite-rich soil thus letting the water drain off fast which is very important as water from the soil is not good for the maguey as water through the roots and up in the plant makes it bitter. Instead the plants opens up its poores in the night and absorbs moisture.
Wood – the kind of wood that is used to heat the rocks that roast the hearts on gives off different flavours.
Water – the water of the village also has a flavour effect and the water is used after the hearts are ground and everything is placed in tanks or vats. Different village waters affects the flavours.
The hand of the maker – This is that magic personal touch that every producer of mezcal adds to the product and its possible to by blind tasting tell which village and which specific producer has made a certain mezcal.
Time – is one of the most important factors in a good mezcal – as mezcal is a real slow-food product – this is how flavour is made.
DEL MAGUEY MEZCAL
Del Maguey Single Village Mezcal is produced in different tiny remote villages in the state of Oaxaca, Mexico and each Del Maguey mezcal carries the name of the village where its produced. Only two ingredients are used – water and the heart of the maguey (agave) plant.The traditions used in the production are over 400 years old.
Over hot stones the hearts are roasted in a pit in the ground, covered with banana leaves, woven palm-fiber mats or other plant material and finally earth for 3-5 days absorbing flavors from the earth and wood smoke and oils on the rocks.
After roasting the pinas are removed from the pit and being rested covered by palm mats in the shade for a week – they begin to ferment naturally with the help of airborne microbes.
The roasted hearts are then ground by horse-power into a mash followed by a long natural fermentation period in wooden vats – its here the water of the village plays its role as well as its own yeasts and microbes. Then its slowly distilled twice – in wood-fired clay or copper stills.
The mezcal has both social, ceremonial and medical uses among the villagers and is very highly esteemed.
I received four samples of Del Maguey mezcals and i`ll try to describe them as good as i can:
Made in the village of Chichicapa south of Oaxaca, this mezcal has a lightly earthy nose. It has a earthy flavour too with a hint of smoke and which stays long with you. Its also a bit sweet, a very nice mezcal indeed. Its like a premium all-round mezcal good for both sipping and mixing.
CREMA DE MEZCAL
This one is my favorite, it`s hands down outstanding with a full creamy flavour and a hint of smoke lingering in the background and which slowly grows on you. I spent the entire last night in New York sitting on a rooftop terrace under the stars sharing a bottle of this awesome mezcal with a good friend and so I have fond memories linked with it as well. Its so easy to sip it…. According to Del Maguey this mezcal is made “for women only – and a few strong men”.
Its made in Oaxaca and is a combination of Miel de Maguey (unfermented syrup of the roast agave) and Mezcal San Luis del Rio. I cannot enough recommend this one.
SAN LUIS DEL RIO
Omg..this one is NICE! no wonder Crema de Mezcal is so tasty if it has this one in it. Its earthy, its deep, its spicy and a bit of smoke. Its citrusy too in the nose, so pleasant and my second favorite of these four awesome mezcals.
San Luis del Rio is appr 8000 feet above sea level and south of Oaxaca.
SANTO DOMINGO ALBARRADAS
This mezcal is pretty light and also fruity with a hint of the typical smoke. Its as smooth as the others, very nice and flavourful. If I were to mix with this one I would be careful to not use too much other flavours but rather mix with few ingredients.
Santo Domingo Albarradas is located at high altitude in the high Mixe (Mee-Hay) region south of Oaxaca.
Well what can i say? Del Maguey is the top notch of mezcals. Of course I haven`t tried all mezcals but Del Maguey is good. In New Orleans I also tried the Tobala which is made from wild Maguey that grows in the shade of oak trees at high altitude. The Tobala is sweet and fruity as well as spicy.
Another interesting mezcal I tried was the Pechuga – triple distilled – which is made with wild mountain apples and plums and is only made by the end of the year when these are in season. Other things they add is pineapples, red plantains, figs, almonds, hazelnuts and uncooked white rice.
Furthermore – and this is interesting – a whole chicken breast with skin removed is suspended by strings hanging over the still for 24 hrs and this is the final 3rd distillation.The vapor passes over the chicken breast and condenses it to a clear liquid and only the bones remain. My memory of tasting it is that it was good – no surprise – and spicy, smoky and nope – I didn`t detect any chicken flavour in it but maybe others do.
I like the colorful labels on the bottles too, a bit childlike, very happy and gets me to think about sunshine.
The only final conclusion I can make is that I must try to get more Del Maguey mezcals and never be out of the Crema.
Mezcal is traditionally sipped, and a good mezcal is indeed a wonderful sipper but is also more and more used in cocktail mixing – and that`s part of the reason why i write about cocktails with mezcal as I think it deserves to be used much more. It`s also a very interesting spirit to work with and adds an interesting flavour and may also be floated, rimmed etc.
I recently made a batch of the hibiscus tisane that is called jamaica and I wanted to try it with mezcal, lime and agave syrup. Its a very simple cocktail with only natural ingredients where the mezcal adds some fire and smoke to the tangy lime and jamaica.
The name comes from that the mezcal is produced in Oaxaca, which is the historic home of the Zapotec and Mixtec peoples – mixtec meaning “place of the cloud-people”.
2 oz Del Maguey mezcal chichicapa
¼ oz agave syrup
¼ oz bitter seville orange syrup
0.5 oz fresh lime juice
Top with Jamaica
Shake over ice and strain into a glass filled with crushed ice. Garnish with a speared orange wedge and a lime twist.
This cocktail turned out to be very light, fruity and refreshing with a punch of smoke from the mezcal. You may also use just agave or simple syrup if you dont want to make your own bitter seville orang syrup which is very simply made by making a simple syrup with 1:1 (or 2.1 if you prefer) light raw cane sugar and water, then adding 5-6 tblsp of bitter seville orange marmalade. Then cook it for a while , cool and strain.
As for the jamaica just follow the recipe here. If you cannot find hibiscus flowers to make your own jamaica you could use just orange juice or maybe something different like cranberry or pomegranate?
2 cups water to 2 handful of dried hibiscus flowers
3 oz agave syrup
Boil for 5 minutes
Cool for 2 hrs
When cool, strain and bottle.
If you get a chance to try Del Maguey just do it.
There´s something mysterious in the feel about mezcal, something ancient… and it transports you.