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 Hawaii…

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 rather than a coffee liqueur which I think, in some drinks will be too cloying and sweet.The coffee flavor 

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 sub with 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 Community 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! 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 cofee 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.

Re-visitng 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 sugar-based 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 🙂 and of course it´s also a good sipping rum.

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!

St Aubin Rum from Mauritius

St Aubun 1819 bottle

I`m a lover of agricole rums and St Aubin is new to me even though it`s not new on the market. Hailing from beautiful Mauritius it`s an exotic and exciting rum to review!

St Aubin plantation located on southern Mauritius has been cultivating sugarcane since 1890 and takes it´s name from one of it`s first owner Pierre de St Aubin. On the estate there`s both artisanal and a traditional rums made. And what more is, they also have a tea plantation, Bois Chéri and a vanilla plantation and that`s the vanilla they use in their vanilla flavored rums. The water used in the rum making comes from their own spring water from Bois Chéri. It`s all local produce here which is something i like.

Each rum has it´s specific terroir and on Mauritius there´s abundant sunshine and rich volcanic soil watered by tropical rains creating a micro climate perfect for growing good quality sugarcanes producing this rum made from pure sugar cane juice.

On Mauritius the first pressed sugar cane juice is called “fangourin” and it´s that what makes the artisanal rums at St Aubin. It is further fermented and distilled once in a copper alembic still before being bottled without ageing.

When you open the bottle the nose you get is mild, herbal, grassy, floral, hints of vanilla, crispy and that of green sugarcane. In the mouth it intensifies strongly and the herbal grassiness comes more upfront. It`s not too sweet and rather on the dry side, and it´s a very pleasant and flavorful rum.

I get a mental picture of me sipping on a ti punch….

St Aubin Ti Punch

St Aubin Ti Punch

2 oz St Aubin 50% White Rum

0.5 oz sugar cane syrup

A piece of lime, cut about 1/3 of a lime and squeeze the juice into the glass on top of the sugar, stir a little then add the rum and stir again. Adding ice or not is up to you…some people swear by no ice while others want some ice. I like it cold but you can also chill the glass, that way you don`t get any dilution from ice.

St Aubin 1819 white rum makes a very nice ti punch, flavorful, mild, crispy and refreshing! it´s a pleasure to sip on it. The daiquiri of the french islands! so simple and so tasty!

ST AUBIN FLAVORED RUMS

I also have three flavored rums here, coffee, vanilla and coconut. These flavored rums are made from fresh pressed sugar cane juice and they are flavored with natural ingredients. It`s tricky to make a good flavored rum, but these three here are all very well balanced and it tastes just natural.

COCONUT

Let`s start with the coconut…

It`s a very delightful coconut scent on the nose and the flavor is crispy brilliant with just a very slight hint of herbal grassiness and sugarcane. First you taste the coconut and then comes the sugarcane, it´s sweet but not overly-sweet. It sounds silly but i think it kinda transports you to a tropical beach…

The coconut rum is mild and caresses your palate like a soft tropical breeze…You can drink this on the rocks and also make nice cocktails with it as well as using it in tiki drinks.

VANILLA

Vanilla is my favorite spice and i have tried more than once to spice up rums with vanilla beans leaving the beans uncut in the bottle for various length of times but i have personally found it quite difficult to get it balanced and i don`t know how people manage to leave the beans in the bottle without the rum gets ruined by too much of the vanilla flavor. But this vanilla rum from St Aubin is excellent!

The nose is mild but deep and almost earthy.The herbal flavor is much more pronounced than i could feel in the coconut rum which to me tasted much lighter. This is spicy, with a deep vanilla flavor without being overpowering.

It`s a good vanilla rum and easy on the palate, good to drink as it is or in cocktails.

COFFEE

St Aubin coffee

Freshly ground coffee on the nose! with hints of sugarcane. In the mouth a vibrant coffee flavor, sugarcane and even a slight hint of vanilla. It`s mild and nice and easy to drink as well. This could be used on the rocks with ice, in cocktails and even as cocktail ingredient. Would be great in tiki drinks too especially paired with pineapple juice.

I find that all three of these flavored rums are very good! and i like that they are made from local ingredients.The coffee used is coming from the region Chamarel on Mauritius, the vanilla is from their own vanilla plantation and the coconuts are of course from the island.

COCKTAILS

I decided to make three cocktails all based on the daiquiri – which by the way is the drink that almost all tiki drinks are based on…rum, sugar and lime and then some 🙂

Mauritius Sunshine

St Aubin Mauritius Sunshine

2 oz/60 ml St Aubin Coconut Rum
1 oz/30 ml pineapple juice
0.5 oz/15 ml simple syrup
0.5 oz/15 ml fresh lime juice

Shake with ice and strain into a tall glass and garnish with a pineapple leaf.

Coffee – Pineapple Daiquiri

St Aubin coffee pineaple daiquiri

2 oz/60 ml St Aubin Coffee Rum
1 oz/30 ml pineapple juice
0.25 oz/7.5 ml dark muscovado syrup
0.5 oz/15 ml fresh lime juice

Shake with ice and strain into a fancy glass. Garnish with an orchid stem. I took a bit less sugar syrup in this one because i found the coffee rum to be a bit sweeter than the coconut.

Fiery Sunset

St Aubin Fiery Sunset

1 oz/30 ml St Aubin Vanilla Rum
1 oz/30 ml St Aubin 50% White Rum
1.5 oz/45 ml pineapple juice
0.25 oz/7.5 ml sugarcane syrup
0.5 oz/15 ml fresh lime juice
Barspoon grenadine (preferably home/house made)

Shake everything except grenadine with ice and strain into a tall glass with ice cubes. Add the grenadine and garnish with vanilla beans.

My final conclusion: These are great rums! all of them, if  i shall pick a favorite or two it has to be the 50% white and the coconut but they are all good rums and made with local and natural ingredients. I`d say St Aubin rums is a pleasant surprise!

Here is St Aubin`s website.

See other St. Aubin White rum reviews on RumRatings

Selvarey Rum from Panama

Selvarey Rums

Hailing from Panama – Selvarey Rum comes in two different expressions – Selvarey White and Selvarey Cacao. It`s distilled in Panama by master blender Don “Pancho” Francisco Fernandez. The name Selvarey means “Jungle King”

Don Pancho was born in Cuba in 1938 and he first began working with cutting sugarcane in the fields with his father. He worked his way up and became the Cuban Minister of Rum. He spent 35 years running the famous Havana Club brand in Cuba before moving to Panama and opening his own distillery.

And he built his own distillery from scratch in a small town called Pesé in the Herrera Province– Panama’s premier sugarcane region and bought a warehouse on the outskirts of Panama City and began stocking it with barrels of rum and out of there i now have these two expressions here to try out and make a few cocktails with.

Selvarey rum is distilled in four copper column stills built in 1922 by American Copper & Brass Works. The rum is then aged in American white oak ex bourbon barrels imparting notes of vanilla and caramel. Water is added to bring Selvarey White down to 40% ABV and Selvarey Cacao to 35% ABV.

Selvarey rums are lush tropical rums, sweet and flavorful and you may sip on it´s own or mix with in various cocktails. The bottles are really beautiful, they look very exotic! they are also sturdy and quite heavy with a thick bottom.

Selvarey White

Selvarey Rum White

The white rum is a blend of three and five-year-old rums, distilled in 1922 copper column stills, aged in bourbon casks and carbon filtered to remove the color while keeping most of the flavors and it is made up of more than a single batch of rum adding to it`s complexity.

From his warehouse, Don Pancho chooses a 3 year-old for its youth and vibrancy of fresh-cut sugarcane, and then combines it with a rich, full bodied, more mature 5 year-old.

The nose is mild and sweet with hints of vanilla and fresh sugarcane plus a little bit of toffee and butterscotch.The mouth is quite viscous and the same notes comes through in the flavor along with creamy butterscotch. It`s designed to be a sipping rum enjoyed with some ice but it mixes well in cocktails like the daiquiri or mojito for example or any that contains citrus which it plays very well with plus the citrus cuts the sweetness a bit and adds that vibrant aromatic flavor.

Selvarey Cacao

Selvarey Rum Cacao

The cacao rum is made from five-year-old rum infused with locally sourced chocolate which doesn`t give the “chocolate bar” flavor but rather a fine flavor of the cocoa bean. Less sweet than the white rum and here you get vanilla notes plus some oak with a mild spice along with the flavor of  natural chocolate.

The color is dark amber/copper and when opening the bottle you immediately get the aroma of chocolate in the air. Selvarey Cacao won the gold medal at the 2014 Miami Rum Fest and was the first flavored rum ever to win the coveted Chairman’s Trophy at the 2014 Ultimate Spirits Challenge in New York City.

I decided to first make two cocktails found on the website for a change instead of making my usual tiki drinks and the Rey Cafè catched my attention, a cocktail made with the Cacao rum, coffee and unsweetened coconut milk but i switched the espresso coffee for what i have on hand (and prefer) which is New Orleans Community coffee dark roast – which is strong and flavorful in the same way as Hawaiian Kona and Jamaican Blue Mountain coffees.

Rey Cafè

Selvarey Rey Cafè

1.5oz Selvarey Cacao
1oz strong coffee (cold)
1oz unsweetened coconut milk
0.25 oz -0.5 oz simple syrup or sugar (taste your way)

Shake with ice and strain into a rocks glass filled with ice cubes and grate some cinnamon and nutmeg on top.

A very nice cocktail indeed! here you get cacao, sugarcane, coffee, cinnamon and nutmeg wrapped up in creamy unsweetened coconut milk…This cocktail can also be made warm for those stormy fall or cold winter nights.

The next cocktail is a daiquiri for which, the Selvarey white rum is perfect:

Selvarey Jungle Daiquiri

Selvarey Jungle Daiquiri

2 oz of  Selvarey White Rum
0.75 oz fresh lime juice
0.5 oz dark sugar syrup

Shake and strain into a chilled cocktail glass, garnish with lime.

And here is another type of daiquiri, with grilled fruit, this is for the white rum:

Grilled Fruit Daiquiri

Selvarey rum Grilled-fruit-daiquiri

2-3 Pieces of Grilled Fruit (Mango, Pineapple, or Cantaloupe)

2 oz. Selvarey White Rum

1 oz. Simple Syrup (1 part superfine sugar to 1 part water, stir till dissolved)

3/4 oz. Fresh Lime Juice

Muddle the grilled fruit with the simple syrup and lime juice in a shaker. Add Selvarey White Rum and ice. Shake vigorously and fine strain into a cocktail coupe or other glass. Garnish with a lime wedge.

Grilled Fruit: De-core or de-seed fruit first and cut, so as to expose a large area of fruit flesh. Grill, flesh side down, until grill marks are present (about 2 minutes). Cut chunks of fruit from grilled flesh and use to muddle in cocktail.

You can check to see where to find Selvarey rums here.

See other Selvarey Cacao rum reviews on RumRatings

See other Selvarey White Rum reviews on RumRatings

Kōloa Kaua`i Spice Rum!

Koloa bottle

Up for review is the spiced rum from Kōloa Rum in Hawaii. I wrote about Kōloa rums before and their range of rums including the spiced, but now i got a chance to sit down with it all by itself.

This is to me a cocktail rum, great for mixing up delicious tropical cocktails and tiki drinks, it fits well with from where it comes but of course it can be used in other types of cocktails as well. But me i`m sticking to the tropics!

Interesting is that Kōloa Rum is not made from molasses but instead it´s made from crystallized sugar (but it contains molasses – it actually has a high level of molasses in it) but that sets it apart from both pure molasses based rums and rhum agricole which is made from sugar cane juice. All of the rums are distilled twice in a 1210 gallon copper pot still with a copper column and condenser. The still was built by Liberty Coppersmiths in Philadelphia, Pennsylvania in 1947 and later refurbished for use in the distillery.

The Kōloa Rum company is very young! they have only made rum since 2009 and have already won no less than 17 awards – most of them at the Rum Renaissance Festival in Miami and then at the  San Francisco World Spirits Competition, well done!

Koloa awards

Kauai, also known as the Garden Island, is where Kōloa Rum is made and Kōloa rum is a handcrafted single batch rum containing pure mountain waters of  Mt. Wai`ale`ale, one of the wettest spots on Earth. The Kōloa plantation was established in 1835 in Kōloa Town and the first harvest which produced two tons of raw sugar was in 1837 and it was around that time that rum production began, so rum does have quite some history on the Hawaiian islands.

There is a Tasting Room & Company Store, located on the grounds of the Historic Kilohana Plantation where visitors can sample from the range of rums and purchase Kōloa rum items and also Hawaiian Fruit Specialties and its Kukui Brand which was founded in 1931 by the Tateishi Family as a means of preserving the wild guava, pineapple, lilikoi, and other abundant fruits of Kaua`i.

I was happily surprised when i heard that they were going to feature one of my cocktails that i made in my other post, the Spiced Coconaut on their new bag that soon will be in the shop! i used some of this spiced rum as a float in that drink. I hope i can one day go there and visit them! i have always been dreaming about going to Hawaii…and here is the bag, this is where your purchases from the store goes…

Koloa bag collage

Nose and Taste

The first thing that hits my nose from the spiced rum is vanilla and cinnamon with clear notes, followed by caramel and spice. In the mouth i taste cinnamon, vanilla, caramel, spice, sugarcane, some oak, quite well balanced and smooth. It would add some real nice spice notes to cocktails, especially if they contain pineapple juice since the strongest flavor is cinnamon.

It´s sweet but not too sweet,  it´s spicy but well balanced – and there´s some hints of roots and also something astringent, i guess that´s what brings me to roots.

Kōloa Kaua`i Spice is a rich and fragrant rum.

Kōloa Kaua`i Spice in Cocktails

As for cocktails with the Kōloa Spiced Rum, the Spiced Coconaut was as i mentioned earlier really appreciated by the folks at the Kōloa Rum and and they made it to be featured on their cocktail catalogue as well as on their Facebook page and it looked this nice:

The recipe doesn`t call for just the spiced rum, rather it´s used as a float together with Kōloa Kaua`i Dark rum and as such it did very well. Here`s the recipe again:

Koloa Rum Spiced Coconaut cocktail

Spiced Coconaut

2 oz Lopez or Coco Real Cream of Coconut

2 oz fresh lime juice

2 oz Kaua`i Dark rum

Float Kōloa Kaua`i Spice ( about 0.25 oz)

Shake it hard to get the Cream of Coconut well mixed in and strain into a coconut mug with ice cubes and float Kōloa spiced rum on top.

Garnish with tropical flower and pineapple leaves.

Next tropical cocktail is strong and tall…and deceptive:

Hawaiian Scratch…  instead of Tropical Itch…

Koloa Hawaiian Itch

Tiki drinks often have some funny names, the Tropical Itch which is the inspiration for this drink was created by Harry Yee, “The Dean of Hawaiian Bartenders,” who is said to have been the first to garnish a drink with an orchid and a paper parasol.

2 oz Kōloa Kaua`i Spice rum
0.5 oz Lost Spirits 151 Cuban Rum
1 oz Bourbon
0.5 oz Ferrand Dry Curacao
6 oz passion fruit juice
1/2 tsp juice from a maraschino cherry jar to top
A couple dashes angostura bitters to top
Squeeze of fresh lime juice (about 1/4th oz)
Garnish pineapple leaves and slice, maraschino cherry, mint

Shake with ice cubes and strain into a tall glass filled with crushed ice, add a half tsp of juice from a maraschino cherry jar and a couple dashes angostura bitters.

Fruity, spicy and quite mild but very yummy…but it´s deceptive – the 151 Cuban will sneak up on you…

Here`s another cocktail for you from Jeff Berry`s Grog Log with the rums switched out for Kōloa Kaua`i Spice and Coconut:

Noa Noa

Koloa Noa Noa

1oz lime juice (or 3/4 of a lime cut into wedges)
1tsp brown sugar
1 dash Angostura bitters
6 mint leaves
1 oz Kōloa Kaua`i Spice rum
2 oz Kōloa Coconut rum
mint sprig, for garnish

Muddle lime juice or wedges with sugar, bitters, and mint. Add ice and rum, and shake. Strain into a double rocks glass filled with crushed ice. Garnish with mint sprig and spent lime shell.

Cool and not too sweet, spicy, minty and with a hint of coconut.

The spiced rum is funny to play with and is versatile to mix with in a lot of cocktails and tiki drinks, i could do many more but time doesn`t permit…that`ll be another time.

Kōloa rums can be purchased at various retailers in the US and also in Australia, Canada and China (see the website) and in Europe at La Gourmandine Rhumerie in France, also online.

From Hawaii to you with Kōloa rum – Aloha!

See other Koloa Spice rum reviews on RumRatings