Hawaiian Coffee Colada

It just happens to be the International Pina Colada day so who am I to say no to a lush Colada drink? I decided to make a slight twist of the iconic classic and without further ado here is the recipe:

Hawaiian Coffee Colada

15 ml/0.5 oz cream of Coconut
15 ml/0.5 oz roasted orgeat
15 ml/0.5 oz Alamea Hawaiian Coffee liqueur
45 ml/1.5 oz fresh lime juice
60 ml/2 oz fresh pineapple juice
45 ml/1.5 oz Rhum JM XO
45 ml/1.5 oz Dr Bird Jamaican rum

Flashblend for 5 seconds with 2.5 dl/ 1 cup crushed ice and pour into a frozen pineapple. Garnish with pineapple leaves.

Roasted orgeat

Toast 60 ml/2 oz almond flakes in a dry pan or in the owen at 100C. Watch it carefully, and stir it a little because almond easily burn. But let them get some brown color. Crush them lightly and leave to cool on a plate.

Make a 2:1 simple syrup with light muscovado sugar and water. Add the toasted crushed almond flakes. Heat it up on medium heat and stir until the sugar has dissolved, let it simmer for a minute while stirring but do not boil. Set aside and leave for at least a few hours or overnight. Strain and bottle.

Happy Pina Colada Day and enjoy!

Tiki Coquitonaut for the Christmas Holidays!

I just got the idea to mix together the Coquito with the Coconaut and thus the Tiki Coquitonaut was born. It`s a handy beverage for the holidays because it´s not only very tasty,  it`s so easy to make and to bring along when you visit friends and family.

I made this tikified Coquito in honor of the cool guys @ Los del Caribe in Peru! Los del Caribe are are two guys discovering the secret mixes of the Amazonas and the Caribbean. They are going to make a trip throughout the Amazon and the Caribbean to find new flavors, colors, cultures and traditions that they will bring into the art behind the bar. You can find them on instagram at @losdelcaribeloco

Tiki Coquitonaut (makes a small bottle)

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2 oz Alamea Spiced rum
2 oz Plantation OFTD overproof rum
2 oz Coruba Dark Jamaican rum
0.5 oz Alamea Hawaiian Coffee Liqueur
0.25 oz Alamea Pimento Rum Liqueur
2 oz sweet condensed milk
2 oz Cream of Coconut
12 oz Tahitian vanilla milk
6 oz Coconut milk

Add to blender and blend well, bottle and put in the fridge to get cold. Serve in a chilled glass with a dust of cinnamon powder and grated nutmeg on top.

*Tahitian vanilla milk – Pour 2 cups of milk into a bottle with 2-3 Tahitian vanilla beans, cut in half. Let sit for 2 hours or overnight.

Glass: Tiki split glass from Libbey
Moai mug: Maka Tiki
Tiki carving by Samuele de Vietro

You may substitute the rums if you cannot find them with others, try to keep it in the aged Jamaican pot still style kicked up with some overproof and something with natural spice for best result.

Aloha and Mele Kalikimaka!

“Mele Kalikimaka is the thing to say on a bright Hawaiian Christmas day. That’s the island greeting that we send to you From the land where palm trees sway”

“Mele Kalikimaka” is a Hawaiian-themed Christmas song written in 1949 by Robert Alex Anderson. The song takes its title from the Hawaiian phrase Mele Kalikimaka, meaning “Merry Christmas”

All Hail Coffee and Pineapple!

Last post for the tiki month! Here is a cathegory of tiki drinks that I like very much, those that contains some amount of coffee, often paired with pineapple and white grapefruit juices. Pineapple and coffee is a match made in heaven, adding an intriguing flavor profile and who invented it I have no idea, but since many tiki recipes includes Kona coffee it must of been someone on Hawai i…

The coffee adds extra depth and flavor notes that gives the drinks a special flavor and kick and these ingredients goes especially well with dark Jamaican and Demerara rums…

When it comes to coffee flavored tiki drinks, there´s the cold ones and the hot ones, but it´s the cold ones i`m writing about here. Some using cold brewed strong coffee, others coffee liqueur or coffee syrup, or muddled coffee beans in the shaker. I prefer to use either cold brewed coffee or coffee syrup, or a good coffee liqueur.

The three types of coffee I prefer to use are Kona coffee, Jamaican Blue Mountian or dark roast Community Coffee from Louisiana. They all have a very lush rounded flavor.. and lots of it! So what I wanna do here is put together what I think are some of the best coffee flavored tiki drinks in one place, plus adding updated versions of 2 of my own drinks.

But let´s start with the Atomic Grog´s Tribute to the Mai Kai`s Black Magic….

Tribute to the Mai Kai`s Black Magic

Tribute to Black Magic

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
3/4 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces Coruba dark Jamaican rum
1 1/2 ounces Kohala Bay dark Jamaican rum
(substitution suggestion below)
1/2 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
1 teaspoon Don’s Spices #2 (equal parts vanilla syrup and pimento liqueur)
2 dashes Angostura bitters

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill. Garnish with a lemon peel.

Labor intensive for sure with all these ingredients, but you will get rewarded! my pro-tip is to make the vanilla and cinnamon syrups, the rich honey mix and Don`s Spices #2 a day ahead, then you don´t need to bother with that when you`re starting to mix the drink. Then start with making the Don`s mix and the coffee (to chill) and the fresh squeezed juices.

I don`t have any of the elusive Kohala Bay rum, so I use what`s on hand, for now equal parts of Hamilton Jamaica Pot Still Black and El Dorado 15. Another tip is either Coruba or Blackwell rum, or equal parts El Dorado 12 year old (or 15) and Smith and Cross.

This drink is very coffee forward and well blended with the other ingredients. Of course the flavor will vary depending of which coffee is used, I used New Orleans Community Coffee, Dark Roast, which is very full flavored and strong coffee.

The next is Atomic Grog´s Tribute to the Mutiny

Tribute to the Mutiny

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
1/2 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1/2 ounce passion fruit syrup
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces light Virgin Islands rum
1 1/2 ounces Kohala Bay dark Jamaican rum
1/4 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
2 dashes Angostura bitters
2 drops Pernod or Herbsaint

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill.

This recipe was based heavily on Atomic Grog´s Black Magic tribute, adding a few elements of the rum barrel. Same rum substitution for Kohala Bay as with the Black Magic Tribute. This one is a bit lighter since there´s a light rum instead of two dark, and equally coffee flavored but less of Don`s mix and no spices #2 but instead an element of passionfruit is added as well as 2 drops of Herbsaint, adding that subtle lace of anise – something Donn Beach often used among his arsenal of secret weapons.

The Banda Islands

Next up is an updated version of my Banda Island Punch using freshly brewed coffee instead of coffee liqueur plus a nutmeg syrup not made from just grated nutmeg but a nutmeg syrup made in Grenada from boiled whole nutmegs with the fruit flesh and all. (Morne Delice)

But the drink got it´s name because of the connection of nutmeg syrup and the Banda islands in Indonesia which are seven volcanic tropical islands which have an interesting but sad history. The Bandanese had long used nutmeg as a currency, which they traded for food with people from other islands.

But when they were colonized by first the Portugese and then the Dutch who wanted to have all the control of the nutmeg trade – then most of the Bandanese were killed in the raids and it ended with the Dutch having to import farmers from the Netherlands to take over the nutmeg farms.

Today the beautiful Banda or Spice islands are quite unknown and their location is so isolated that they still do not appear on many present day maps. They are manly visited by sailors and smaller cruise ships. I`d like to see those islands…that´s a travel destination in my taste!

Banda Island Punch (updated recipe)

Banda Island Punch

1 oz Coruba dark rum
1 oz St James 12 aged rhum agricole (or similar)
1 oz El Dorado 15
0.5 oz fresh lime
0.5 oz nutmeg syrup (Morne Delice brand from Grenada)
0.5 oz strong Kona coffee, freshly brewed, then chilled
2 oz fresh pineapple juice
Grated nutmeg on top
Garnish with a mini pineapple or other pineapple piece and tropical leaf wrapped around the glass

Blend in blender (or preferable a top-down mixer) at high speed for 5 sec and pour into a snifter, add more crushed ice if needed and garnish, finish with a little grated nutmeg on top.

Next up…a drink from Remixed that has the name of a volcano…

Krakatoa (from Jeff Berry`s Remixed)

Krakatoa2

1.5 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh white grapefruit juice
1 oz apricot nectar
0.5 oz falernum
1 tsp coffee liqueur
1.5 oz gold Puerto Rican rum
1.5 oz Demerara rum
Dash Angostura bitters
2 oz strong Kona coffee
1 cup crushed ice

Blend all ingredients except the coffee in blender at high speed for up to 10 sec and pour unstrained into a 36 oz snifter filled with ice cubes, float coffee.

And after the powerful Krakatoa – here´s my tribute recipe to one of my favorite drinks ( they are a few….) at the Latitude 29 – the Espresso Bongo! not that I have the recipe for it…I can only make a guess the proportions – but on the menu it says “Gold Jamaican rum bestirred by pineapple, coffee syrup, passionfruit, orange and lime” My guess is that the gold Jamaican rum is Appleton VX…I didn`t have it, so instead I used Appleton Extra and Coruba.

Then the orange might be orange juice… but I instead decided to use the fabulous Brazilian Zulu bitters which i wrote about a while ago, the Zulu orange bitters which has a very vibrant flavor. They contain exotic local ingredients from the rainforest. But to sub with I recommend Angostura orange which does just as well.

….and then I totally copy the awesome pineapple leaf garnish… 😀

Tribute to the Espresso Bongo – the Coffee Bongo

Coffee Bongo

1/2 oz coffee syrup
1/2 oz passion fruit syrup
1 oz fresh lime juice
1 oz pineapple Juice
1 oz Appleton Extra
1 oz Coruba
2 dashes Zulu orange bitters or Angostura orange

Add all ingredients and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with a pineapple leaf cut like a palmfrond….and 3 coffee beans!

And then we have this, apparently me and  Craig Hermann aka Colonel Tiki have made one Dark Magic each that are totally different 🙂 his version is the oldest and I wonder if this is the recipe that inspired the Espresso Bongo? or is the Black Magic?

Dark Magic (version by Craig Hermann)

Black Magic by Craig H

1/2 oz coffee syrup
1/2 oz Licor 43
1/2 oz passion fruit syrup
3/4 oz fresh lime juice
1 oz Appleton V/X
1 oz Coruba
dash Herbsaint

Add all and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with maraschino cherry and lime wheel. With compliments to Jeff “Beachbum’ Berry and The Mai-Kai’s Black Magic.

Now there´s a lot less ingredients than what was used in the previous Black Magic recipes, also I got no cherries for the moment so I made a different garnish. And then of course – I made my own version….and “bananaized” it a bit…

Dark Magic #2  (version by Tiare)

Dark Magic #2

0.75 oz each of orange juice, grapefruit juice, fresh lime and honey-mix
1  oz cold strong Kona coffee
0.5 oz homemade banana syrup*
1 oz Hamilton Guyana rum
1 oz Ancient Mariner Navy Rum (Caroni)

1.5 cups crushed ice, blended at high speed 5 sec and poured in snifter filled with more crushed ice. Garnish with pineapple leaf and tropical orchid.

Coffee and grapefruit sweetened with homemade banana syrup and made strong with potent rum! To make banana syrup* – either make a 1:1 simple syrup with dark sugar or use one readymade if you have, slice one ripe banana and with a fork mash it a bit in the pan. Then heat up to a slight boil, let boil for 10 sec while stirring and then take off heat and leave to sit for an hour, then strain and bottle.

And then….I found this recipe on Atomic Grog, the Pain Reliever, a drink made by Brian Miller.

Pain Reliever
(Adapted from a recipe by Brian Miller of Tiki Mondays with Miller)

Pain Reliever

* 1 ounce Myers’s dark Jamaican rum
* 1 ounce Ron Zacapa 23 aged rum
* 1/2 ounce fresh-squeezed lemon juice
* 1/2 ounce fresh-squeezed orange juice
* 1 ounce fresh-squeezed pineapple juice
* 1 ounce coconut cream
* 1/2 ounce Don’s Spices #4 (cinnamon simple syrup)
* 1/4 ounce double-strength Kona coffee, chilled

Pulse blend with 1 cup of crushed ice for 6-8 seconds, then pour into a Tiki mug – in this picture is a mug from Wild Thing Creations. Garnish with a pineapple wedge and grated coffee bean.

I don`t have any Zacapa or Myer`s, so I used Jamaican and Demerara rums, works just fine! or even better…Also note that coconut cream is not the same thing as “cream of coconut” (Lopez and Real) it´s the top part in the cans of coconut milk which is thick and creamy, (in most cans anyway) there´s also cans of just coconut cream. It´s also possible to make your own.

Now that was my last post for this tiki month! but like I said every month is tiki month for me so no changes here….

Thanks for reading, I hope you will find some inspiration to make a few tiki coffee drinks!

Tiki Month 2016 – Mount Pegu Erupts, The Guyana Zombie and Colada Noir…

Mount Pegu Erupts 2

So here`s Tiki month again! you know february is tiki month right? at least it is on the Pegu blog which every february since 8 years, turns into a tiki blog for one month. And I always follow suit even though every month is tiki month for me 🙂

The other day I read his first post where he talks about the tiki-transformation of his basement bar where he have installed a freakin`VOLCANO! it erupts too….you can see it here in this video, I think this volcano is brilliant! and he built it himself. That`s pretty freakin`cool isn`t it?

So since we are in the tiki month that requires me to post up something…and I have a drink that seems to keep living on despite it was back in 2009 I made it for the Mixoloseum TDN (Thursday Drink Night) when the theme was Zombie, so I posted it and then forgot about it, until years later I heard it was served at the former PKNY in New York.

Then a couple years after that it was found in the book the “Zombie Horde” by the Professor Cocktail (David J Montgomery) a whole book dedicated ONLY to the Zombie drink with no less than 86 different Zombie and Zombie style recipes included, spanning from Don the Beachcombers 1934 Zombie Punch and over the years to more modern takes in 2013.

Now in 2016 a new version of it has emerged…a fabulous take on this drink elevating it to new levels of booze heights – or rather 2 new versions has emerged, because there´s also a version of the 2016 which transforms the focus from coconut to banana…

Yeah we are geeks here…

This is obviously a drink you can have fun and tinker with a lot! it`s not a traditional Zombie per se, not really, because ther isn`t much it has in common with say the 1934 Zombie Punch but it´s  more a “Zombie-like” drink and the name “Guyana Zombie” due to the demerara rum content has stuck with it.

The 2016 version is made by none other than Tacoma Cabanas tiki master and fire wizard, Jason Alexander and he has invented a fantastic thing called “Spiced Coconut Honey” which is crazy good! so what i`m gonna do for this tiki month is posting up these drinks including pics of Jason`s earlier takes on this drink which he made at the Tacoma because I think they look beautiful.

Then there´s another drink worth a mention, Jason`s Colada Noir…

Guyana Zombie (my origial version from 2009)

guyana-zombie1

2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix
1 tsp cream of coconut
0.5 oz fresh lime
A decent float of 151 demerara

Serve in goblet or other glass (or tiki mug) with crushed ice.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with a little pinch of sprinkled demerara sugar, lime wedge and brandied cherry.

It`s boozy and full flavored in that kinda way that makes you feel satisfied but you still want more…

Next up is Jason`s brilliantly updated version, and now the cream of coconut and honey-mix has given way to “spiced coconut honey” and a dash of falernum makes it`s way with some extra zest:

2016 Guyana Zombie

Guyana Zombie 2016 Jasons

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Spiced Coconut Honey*
1/4 oz falernum
2 oz demerara rum
1 oz float of demerara 151

*Spiced Coconut Honey
9 oz Cream of Coconut (Lopez or Real)
9 oz Honey (not syrup!)
6 oz cinnamon syrup
3 oz Spices #2 (equal parts vanilla syrup and allspice liqueur)

Blend at high speed 5 sek or shake with ice, Pour into a snifter or fancy tiki glass or mug.

It´s a very tasty drink, no doubt!

I also made a version of this with banana syrup switching the flavor focus from coconut to banana. It turned out great! coconut, banana and pineapple they go very well together….

Guyana Banana Zombie

Guyana Banana Zombie

Served in one of Wim Thieleman`s fantastic tiki mugs the Marquesan Coconut!

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Banana syrup
1/4 oz falernum
2 oz Hamilton Guyana
1 oz float of Cruzan Blackstrap

Shake all ingredients with ice and strain into a glass or tiki mug filled with crushed ice and garnsih with a piece of pineapple and tropical orchid.

And here is two of Jason`s takes on the original Guyana Zombie, made at Tacoma where this drink was very appreciated and no wonder when not only does it taste good, he makes them so pretty!

Guyana Zombie at Tacoma 2

Guyana Zombie orig version by Jason

Colada Noir

Also at Tacoma Cabana, Jason created a stunning version of the Pina Colada calling it Colada Noir…it´s the darker side of the normally so innocent Pina Colada…

Colada Noir by Jason

Dash angostura
1/2 oz lime
3/4 oz Cream of Coconut
3/4 oz Swedish Punsch
2 oz Pineapple juice
2 oz Rational Spirits Santeria (or Smith and Cross rum)

Shake with ice and strain into a tiki glass – and you may set it on fire too!

Which Jason did….and here´s a video in slow motion when Jason makes the flames filmed by Matt Pietrek aka Cocktailwonk. I`m totally mezmerized by this video…..it´s something hypnotic over fire filmed in slow motion and where the sound is like it´s coming from some mystic underworld…

And finally…I made a version of the Colada Noir but using banana syrup because I wanted to see how it tasted, i`m in love with banana syrup! I nowadays find myself “bananaize” a lot of drinks…good drinks to use banana syrup in are the Coladas, Boo Loo, Coconauts and drinks with citrus and tropical fruit juices as well as tiki drinks containing coffee which I shall post about soon.

Colada Noir Banane

Colada Noir #2

0.5 oz lime juice
0.75 oz Cream of Coconut
0.5 oz strong Kona coffee (or Blue Mountain (Jamaica) or Community Coffee (New Orleans) brewed then cooled.
0.5 oz banana syrup
2 oz Rational Spirits Santeria (or Smith and Cross rum)
2 oz Pineapple juice

Blend in blender at high speed 5 sec with 1 cup crushed ice and pour into a snifter.

Fill up with more crushed ice if needed and garnish with a pineapple leaf and tropical orchid.

You can shake it too of course, but it gets more froothy with a blender.

Stay Tropical!

Monstera and orchid

Disclaimer – I may be the brand ambassador for Rational Spirits but this specific post is a post for the Tiki month as A Mountain of Crushed Ice.

Hamilton Jamaica, Demerara and Saint Lucia Rums!

Hamilton Rums

Up for review I have here three bottles of Hamilton rums from the Ministry of Rum Collection – a pot still Saint Lucian rum from 2006, aged 7 years, the Jamaican Pot Still Black Rum and then the 86 proof Demerara rum. These are rums I was wanting to review for a very long time but couldn`t get to do until now.

Ed Hamilton, who I first encountered at his Ministry of Rum website back in 2008 and who was my first rum mentor sailed the Caribbean for many years searching for rums, visiting distilleries and sampling rums and by the beginning of 2000 started to import rhum agricoles from the French Caribbean and imported rhums such as Neisson and La Favorite.

He also wrote rum books, Rums of the Eastern Caribbean and The Complete Guide to Rum: A Guide to Rums of the World that were published in the 1990s.

And now he hand select rums for his own Hamilton label and is the one who brought us the Hamilton 151 Demerara to help us survive the for now (and maybe forever) not longer produced Lemon Hart 151 (well,  the US for now since LH151 is still not yet dried up in Europe – but hurry up Ed and get it to Europe too before it runs out….) and as for the rest of the world I have no idea about the LH151 situation but I guess it´s pretty non existant?

The bottles are very nice, dark, and “rum looking” and the labels are beautiful with an old style map of the island or country producing the rums in the center.

Hamilton rums collage

Saint Lucian Pot Still, 2006, 63.8%

Starting with the one I was the most curious about, the pot still Saint Lucian. Each of the Saint Lucia Pot Still rums in the Ministry of Rum Collection were distilled and aged in Saint Lucia then shipped to the US in the barrels in which they were aged. For details of each of these rums can be found on the Caribbean Spirits webpage.

The molasses used at St Lucia Distillers was sourced from Guyana and contained 65% dissolved sugar, one of the highest sugar contents of any molasses found in the Caribbean. The high sugar content is attributed to the age of the Guyanese sugar mill. But it doesn’t matter what the sugar content of the molasses / juice is, after distillation there is no residual sugar left in the spirit and what comes out of the still is dry.

And the rum doesn`t taste very sweet, it more tastes like real unadultered rum, and there was no caramel color or flavoring of any kind added to this rum either.

I was met with a very pleasant nose of plenty of mature macerated tropical fruits, oak, orange peel, vanilla and creamy butter….

But taking a sip, be prepared for a taste chock…. it`s an explosion of heavy pot still punch and strong flavors! but the the thing that really hits you comes after when a dry earthy astringency lets itself be known, which immediately brought my mind to rhum agricole where I think I mostly have found these kind of flavors but here`s a rum made from molasses.

And it`s so very different!! really intriguing. It has flavors of the same tropical fruits i found in the nose, and then oak, leather, tannins, spice and dark plums, paired with this dry earhty astringency remniscent of an aged rhum agricole, it`s an amazing rum! heavy and vibrant.

Revisiting this rum the next day and this time with a few drops of water I don`t think very much changed, more than that the astringency became even more pronounced, maybe it got a little smoother in appearance.

Oh my…. this is very interesting rum!

I happen to really like strong rums with character and so I have no problem liking this one. Another thing that I like is the transparency which Ed puts out on the bottle label, it describes exactly what this rum is all about and at the Ministry of Rum website you can read a lot more!

Heavy rums like this tend to be a bit difficult to use in cocktails if used alone and so I think this one might be best together with something that can tame it a little bit….

Hamilton Jamaican Pot Still Black Rum, 46.5%

The next one is the Jamaican pot still black rum, this one is a blend of light, very light and heavy pot still rums from the Worthy Park Estate where rum has been made since 1670. And it has been colored with a double-strength black caramel.

Here`s for a very pungent nose… mashed overripe bananas and other tropical fruits, burnt sugar, heavy molasses, hints of wood and pineapple. It`s a funky smell that attacks your senses.

But contrary to the taste chock of the Saint Lucian rum this one enters very smoothly… and that surprised me.

Fruity notes with overripe banana, pineapple and charred wood, molasses and tropical leaves. It`s not an elegant rum, nor is it light despite using two lighter pot still rums in the blend, but it´s smooth with a punchy heaviness and I like it.

Hamilton Guyana Rum, 43%

From the rivers of Demerara…my favorite rum region….

This rum is aged up to five years. and bottled from the same bulk of rum that makes up the Hamilton 151 Demerara which will be the next one of his for me to try. But let`s start with this lower proof demerara and see what it gives.

The nose is quite light with fruity, slightly woody and buttery notes, there´s hints of banana peel and dark sugar.

It has a smooth taste and a velvety buttery mouth feel, charred oak and mash of overripe tropical fruits, some smoke and charred wood, so typical for the demerara rums made with the last remaining original stills of their kind still operating in the world.

Here´s a great rum for mixing up those great tiki cocktails! what i`d do is use this as a base, maybe with another rum and then use the 151 for a float 🙂

Tribute to The Mai-Kai’s Oh So Deadly (Recipe by the excellent Atomic Grog,)

Tribute to The Mai-Kai’s Oh So Deadly

0.5 oz fresh-squeezed lime juice
0.25 oz orange juice
0.25 oz pineapple juice
3/8 oz (3 teaspoons) rich cinnamon syrup
0.5 oz rich honey mix (see below)
0.5 oz Hamilton Guyana rum
0.5 oz Hamilton Black Jamaican rum
1 oz light Virgin Islands rum
1 dash Angostura bitters

Blend at high speed with 4 ounces (1/2 cup) of crushed ice for 5 seconds. Pour into a specialty glass. Add more crushed ice to fill.

I recommend using an intense cinnamon syrup, such as the B.G. Reynolds. For the honey-mix use a ratio of 2:1 honey to water. Heat up slightly and dissolve the honey in the water, then cool in the fridge until use.

Hamilton Coconaut

Hamilton Coconut

8 oz Lopez or Real Coconut Cream

2 oz fresh lime juice

4 oz Hamilton St Lucia Pot Still rum

3 oz Hamilton Guyana rum

Put everything in a blender and fill to the top with ice cubes and blend until slushy. Pour into ceramic coconut mugs or other tiki mugs.

Serves 2-4

Thanks to Jeanne “Catahula” Vidrine for letting me use her tiki collection while away from home 🙂

My conclusion: Is very simple – I love these rums! I like that they are so full of flavors. All three are very different, especially the Saint Lucian which I find to be something else.

They are full of flavors, complexity and punch! – all three of them.

Well done Ed Hamilton!!

Green Banana Syrup!

Green Banana syrup bottle

Here`s a quite subtle syrup as far as sweet banana flavor goes but flavor wise it´s rich and there´s a pronounced “green” banana flavor in it. It`s made to mostly be used in tiki and tropical drinks to add a little extra exotic touch of something “green and jungly” yet rich, dark and mysterious…

It`s made with one unripe apple banana, dark muscovado sugar and water.

Muscovado sugar comes in two varieties here, light and dark. The light is not white, it´s light to medium brown and has a rich wonderful flavor. The flavor of the dark is a lot more towards the flavors of molasses and also has a hint of liquorice to it. The finished syrup is a very deep dark brown, almost black.

Apple bananas also called Manzano bananas are short, plump and fat in shape and their flesh’s texture is firm when young almost like plantains, but tender and creamy when ripe. Young Apple bananas are both tangy and sweet with hints of apple. As they ripens, they will develop a far more tropical flavor profile, with notes of pineapple and strawberry. The Apple banana has a complex scent marked by a strong tart-apple aroma.

Ripe Apple bananas should also make a nice syrup with a stronger banana flavor but i wanted  a  “greenish” type of  flavor so i used a green unripe Apple banana which i got from a Thai shop.

Another idea could be to use half unripe and half  ripe piece of  Apple banana with the “light” type muscovado sugar to make a sweeter more bana-ish type of syrup as well.

Green banana syrup collage 1

So what you do is adding in a 2:1 ratio sugar to water in a small pan and make the syrup, let cool and pour into a vessel and set aside. Clean the pan and add slices of the banana which you mash with a fork then add the syrup and let it cook up and when it cooks, take immediately off the heat because you do not want the sugar to caramelize. Leave to cool for at least a couple hours or overnight for the flavors to settle, then strain and bottle in a clean bottle.

Before setting aside i turned the pieces with peel upside down to get as flavor much as possible out of the green peel.

It should last a couple weeks in the fridge. I made only a small batch since i don`t use banana syrup in all drinks, i took about 1 cup(2.5dl) sugar and half of that in water and then one Apple banana.

Green Banana syrup 3

After sitting overnight the whole thing looks like this

The syrup turned out really nice with a deep semi-sweet green bananish and molasses like flavor.

I decided to make a variation of the “Lava flow” using the green banana syrup instead of a fresh banana to take away that sweet banana flavor and make it more “green” and unsweet if that`s the word when there´s Coco Real Cream of Coconut in the drink….but i wanted to avoid the over sweetness which the combination of Cream of Coconut AND a whole ripe banana could be. I also added a half  ounce of fresh lime to add some freshness and zest to the mix.

Kilauea`s Fiery Lava Flow

Kilauea Fiery Lava Flow

2 oz unsweetened pineapple juice

2 oz Coco Real Cream of  Coconut or Coco Lopez

0.5 oz green apple banana syrup

0.5 oz fresh lime

2 oz strawberries

1 oz white rum (i used Koloa Kaua`i Coconut Rum)

1 oz overproof rum (i used Lost Spirits 151 Cuban Inspired Rum)

Mix 1 – Blend rums and strawberries in blender, pour into a tall (or other) glass and set aside

Mix 2 -Rinse the blender and blend pineapple juice, green apple banana syrup and Coco Real with 1 cup crushed ice until smooth. Slowly pour the blended mix into the glass with the rum and strawberries mix which should start to creep up the sides of the glass creating a lava flow effect.

Garnish with what you have on hand, a pineapple wedge, tropical orchid etc and a flaming lime shell.

To make the flaming lime shell: Take a half spent lime shell to use as “bowl” and place 2-3 croutons in it that are drenched in lemon extract (burns longer and brighter) or 151 overproof rum, make sure there´s nothing close to the drink above it and set it alight.

Now that`s a drink! best suitable for the pool in hot tropical weather actually but one can dream right?

Green Banana Daiquiri

Green Banana Daiquiri

Just a daiquiri with this green apple banana syrup! rum, lime and green banana syrup! But this one is even more potent than the Fiery Lava Flow…

2 oz Lost Spirits 151 Cuban Inspired Rum

0.75 oz fresh lime juice

0.5 oz green apple banana syrup

Shake together with ice cubes and strain into a chilled cocktail coupe or glass and garnish with two slices of green apple banana. Be careful with this one! if you want a milder daiquiri use another good white or aged rum!

Green Jet Pilot (Twist of Hale Pèles Jet Pilot with a twist of green banana)

Green Jet Pilot

0.5 oz fresh lime juice

0.5 oz grapefruit juice (white)

0.5 oz green apple banana syrup

0.5 oz cinnamon syrup

0.75 oz  Gold Puerto Rican Rum (for example Don Q)

0.75 oz Lemon Hart 151 Demerara Rum

1 oz Rougaroux Fullmoon Dark Rum (amazing blackstrap rum from Louisiana– if you can`t find it sub with Cruzan Blackstrap)

1 dash Angostura bitters

6 drops pernod

Mix everything with crushed ice and dump into an goblet and top with more crushed ice and garnish with a piece of green apple banana on the side of the glass and a speared green banana slice and tropical orchid.

Go green bananas!