Alamea Exotic Infusions!

Tiki World Rejoice!! This is super exciting! four stunning products will soon be released (in october) that I know especially the tiki world will LOVE! It`s the Tiki maestro Daniele Dalla Pola behind them, you know that guy who loves pineapples so much? and builds up a real show during his entertaining presentations? and not to mention amazing tiki drinks and tiki drink photography, plus he owns the Nu Lounge Bar in Bologna, Italy.

The vintage style tiki labels on these products are something you really want in your tiki bar or home bar or any bar for that matter. They are stunning work of exotic tropical art! And the products? I have tasted them all and they are just as good as i thought, or even better. Personally I do not ever want to not have them in my home tiki happy place/bar. These will be available for shipping worldwide and I will update in this post when the website is ready.

The name Alamea on the label is named after a starfish species (crown-of-thorns starfish). An old Samoan saying is that among Samoan traditional fishermen it has been said that if you happen to get stung by the spines of the alamea, you should turn the starfish over and have its spongy-like feet touch the area where you have been stung and the alamea will heal its own doing.

Here are my taste notes and impressions of the Alamea Hawaiian Coffee Liqueur, Peach Brandy Liqueur, Pimento Rum Liqueur and Spiced Rum.

Alamea Hawaiian Coffee Liqueur

Deep Coffee flavor from Hawaiian coffee…sumptuous and satisfying.

Alamea Pimento Rum Liqueur

I tasted it side by side with the Hamilton Pimento Dram and I find the Hamilton to have more punch and body but this one to be more refined and frankly I like them both equally much. I think they can be preferred in different drinks depending on how heavy the drink is. Sometimes a heavier or lighter pimento dram may be called for.

Alamea Peach Brandy Liqueur

This one is so good I could lick the bottle, it´s just so incredibly TASTY! made from fresh peaches of italy.

Alamea Spiced

One of the best spiced I`ve had. I`m usually not a fan of spiced rums so very much but it depends, and this one I find to be good and not too sweet (super important when it comes to spiced rums) and with natural flavors.

You will see more of these products on this website in the future because I know I will use them a whole lot. So now…on to the drinks! these are fun to mix with and a great addition to the tiki and other exotic (and other) cocktails.

O`opa`s Trap

1 oz/30 ml Laphroaig 10 whisky

1.5 oz/45 ml Plantation OFTD overproof rum

0.5 oz/15 ml Alamea Hawaiian Coffee Liqueur

0.25 oz Alamea Pimento Liqueur

0.25 oz/7.5 ml Alamea Spice

0.5 oz/15 ml banana cream mix*

1.5 oz/45 ml fresh lime juice

1.5 oz/45 ml fresh pineapple juice

Blend in blender with 1 cup/2.5 dl crushed ice and pour into a zombie (chimney) glass and add more crushed ice if needed. Garnish with cocktail umbrella and speared Fabbri Amarena cherries.

Banana Cream Mix – 1 part butter + 1 part honey + 1 part banana syrup

Make a simple syrup with 2:1 ratio of demerara sugar and water (about 1 cup/2.5dl of sugar) and slice 1 banana in it and mash slightly with a fork and bring to boil, then simmer on medium-low heat for a couple minutes. Take off heat and leave to cool and settle for about 1 hour, then strain and bottle in a clean bottle.

Make the Banana Cream Mix and keep it slightly above room temp for use. This is sumptuous and delicious….perfect for tiki drinks with pineapple, banana and coffee.

2 Ports Cup

1 oz/30 ml GunRoom 2 Ports rum

1 oz/30 ml Plantation OFTD overproof rum

0,75 oz /22.5ml Alamea Peach Brandy Liqueur

0.5 oz/15 ml Campari to float in a half passionfruit shell on top of the ice.

0,75 oz /22.5ml fresh lime juice

0.5 oz/15 ml fresh pineapple juice

0.5 oz/15ml passionfruit juice

The passionfruit seeds from one passionfruit.

Add everything to shaker except the Campari and shake hard with ice, strain into a snifter. Add the passionfruit shell with the Campari float on top of the ice, to be floated before drinking. Garnish with pineapple leaf.

Punch Taiohaè

2 oz/60 ml fresh pineapple juice

0.75 oz/22.5 ml cream of coconut

0.25 oz/7.5 ml Alamea Hawaiian

Coffee Liqueur

1 oz/ 40 ml fresh lime juice

0.5 oz/15 ml Alamea Spice rum

1 oz/30 ml aged rhum agricole

0.5 oz/15 ml Demerara rum

0.5 oz/15 ml Appleton Rare Blend (Appleton 12)

Blend with 1 cup/2.5 dl crushed ice or shake very hard with ice cubes to get that cream of coconut to mix in perfectly and pour into a tiki mug filled with crushed ice.

Garnish with grated nutmeg, flower, tropical leaf and 3 speared cocktail cherries, Fabbri Amarena or Luxardo.

Aloha Nui Loa!

 

Pimento! a Spicy drink with a Hot Chili bite!

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

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

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

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

Red Hot Chili Pepper

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

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

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

0.5 oz (1.5 cl) fresh lime juice

Top with Pimento

Serve in highball glass or other with ice cubes.

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

Pimento Storm

2 oz ( 6 cl) dark Jamaican rum

0.5 oz (1.5 cl) fresh lime juice

Top with Pimento

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

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

Mayahuel on Fire

2 oz ( 6 cl) tequila reposado

1 barspoon good coffee liqueur ( i used Fair Cafe)

0.75 oz ( 2 cl) pineapple juice

Top with Pimento

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

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

Hot Pimento Swizzle

1 oz ( 2.5 cl) pineapple juice

1 oz fresh lime juice

1 barspoon falernum

1 oz dark Jamaican rum

1 oz green Chartreuse

Top with Pimento

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

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

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

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

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

 

Tiki Month – 2070 Swizzle

Third drink up for the Tiki Month hosted by the Pegu blog is a drink that was created by Martin Cate at Smuggler’s Cove – the nicely spicy 2070 Swizzle.

I`m serving it in my third mug from the Fireworks studio in Glagow, the coconut mug. I could have made a drink that contains coconut and the best one that comes to mind i the Coconaut but i have already had it on here so i went and searched for something else and found the 2070 Swizzle.

This swizzle contains Angostura 1919 and demerara rums, lime and honey, allspice dram, angostura bitters and what i believe is the secret to success . 4 drops of pernod which is an ingredient that was extensively used by Don the Beachcomber and which in very small amounts ( 4-6 drops usually) adds a third dimension to the drink by adding contrast, i really like it.

If you can`t find pernod you may use absinthe or herbsaint. The absinthe is less sweet than the other two which are not absinthes (pernod is a pastis and herbsaint is a brand name of anise-flavored liquor, originally made in New Orleans, Louisiana) – but since only only drops are used it doesn´t matter which one you use. Personally i used absinthe which are more to my liking in tiki drinks while i prefer herbsaint in say a sazerac.

2070 Swizzle (by Martin Cate)

1 oz Angostura 1919 Rum
1 oz 151 Demerara Rum
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/2 oz Honey Syrup
1/4 oz Allspice Dram
4 drops Pernod
2 dashes Bitters

Swizzle and sprinkle nutmeg on top.

The 2070 swizzle is an awesome drink and there´s also a version of it called “2070 Swizzle Redux” created by Jim Hurricane Hayward over at the Grogalizer. Let´s try it:

2070 Swizzle Redux

1 oz Angostura 1919 or other quality Gold Rum
1/2 oz Lemon Hart 151
1/2 oz Smith & Cross
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Infused Simple Syrup (If you use Trader Tiki/BG Reynold’s, you may need to cut it back. His syrup is extremely strong. Cut it in half)
1/2 oz Honey Mix
1/2 oz Strong Kona coffee (chilled of course)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dash Angostura bitters
1 pinch freshly ground nutmeg on top
Cinnamon Stick swizzle

Here is instructions from Swanky that i found on the Tiki Central:

Use about 1/2 cup crushed ice, flash blended for a few seconds. Lately I prefer to put everything in the blender but ice, set it to the lowest setting, on mine it is “Stir” and get all the ingredients mixed.

Then I add the ice and hit it on high. I zap it for a second, let it stop and repeat. Do that maybe 3 or 4 times. Pour into the proper glass (collins/zombie, or the classic aluminum ones) and add ice to fill. Grate some fresh nutmeg on top. Add cinnamon stick as swizzle.

If you use an aluminum glass, or even a collins, take a napkin and unfold it, then refold it longways. You should have a good frost on the glass. Lightly wet one corner of the napkin and press it to the glass so it freezes in place. Wrap around and do the same to the other end. This makes the drink easier to hold since it is so cold.

I didn`t have any Angostura 1919 but i do have some left of the Caroni -97 single barrel rum so i used that with excellent results in both drinks, awesome actually…

And my blender has broken down so this one is swizzled the old fashioned way with a wooden swizzle stick.

The 2070 Swizzle Redux tastes to me like a coffee spiced cousin to the first one with a  little bit less demerara flavor and more of the Jamaican funk and (in my case) strong Caroni heaviness – and even though Caroni is a rum from Trinidad many of their strong rums does resemble Jamaican pot still rum.

Happy Tiki Month!

Tiki Month – Hala Kahiki

Tiki Month is already half gone…at least on the Pegu blog and therefore it´s time i come up with a drink in my next mug of the three i got from the Fireworks Studio.

There`s so many great tiki mug makers out there and i have a bunch on my list. I`m not obsessed with collecting yet but that has very much to do with that most mugs are made in the US and the shipping is high. If they were more easily accessible i`m sure i would have had many many more…

Today the theme is Pineapple!

For the pineapple mug i wanna make a drink containing pineapple but not a Pina Colada even though this specific mug is made for the Glasgow Tiki Bar´s Pina Coladas.

I`m very vey fond of the combination of strong Jamaican rum and aged rhum agricole and so that´s what`s going into this drink which is my own creation. And i`m gonna add some sparkling white wine to the party.

The name of the drink means “Pineapple” in Hawaiian which is just about right since the drink has it and the mug has it´s shape…I`ll also add some coffee for contrast – pineapple and coffee is a match made in heaven and a well known flavor combo when it comes to tiki drinks.

Hala Kahiki (hah.lah-kah-hee-kee)

5-6 fresh pineapple chunks (or enough to give about 2 oz juice)

0.25 oz demerara syrup + 0.25 oz liquid honey

0.25 oz coffee liqueur

1.5 oz Jamaican dark rum – preferably a flavorful and strong one like Smith and Cross

0.5 oz aged rhum agricole

0.5 oz fresh lime juice

A little sparkling white wine to top

Crushed ice

Muddle the pineapple slices with the syrup and honey in a shaker. Add coffee liqueur, rum and lime and shake well with ice. Double strain into a tiki mug filled with crushed ice and top with sparkling white wine.

Garnish with pineapple leaves, chunks and maybe a cherry.

One thing when garnihing with pineapple leaves, don`t let them sit in the drink for very long because the drink will get bitter.

This drink tastes just awesome, it´s fruity, strong and spicy but of course the choice of rums will have a great impact on the flavor in the first place but also the choice of coffee liqueur. I used Fair Cafè which is made from organic fair trade coffee and is very tasty. I once wrote a review of it and the link is here.

Now say “Inu A Kena”…which in Hawaiian means to “drink until satisfied” or “drink to quench thirst” – and it also is the name of a very good blog worth checking out!

Aloha….

TDN NUKU HIVA

These days i rarely attend the TDNs since i`m not at the same lazy job i used to have in the good old days when i attended every thursday….:-) mind you, the TDN starts in the middle of the night where i am…but who can resist mixing up a tiki drink for TDN Nuku Hiva?

For those who doesn`t know, TDN stands for “Thursday Drink Night” and is a online gathering and celebration (but some also meet in person, i have done a TDN once in the US with Kaiserpenguin for example and i think i did one from New Orleans too) of cocktail mixing with cocktail bloggers, spirits writers, bartenders, and drinks enthusiasts.

It takes place on thursday nights, once a week mostly to chat and mix up tasty and sometimes crazy cocktails based on a given theme which can be a particular spirit, mixer, bitters, fruit, memorial or something else.

This thursday the theme was Nuku Hiva.

I have special appreciation for Polynesia and i have spent time reading many books about French Polynesia and the Marquesas islands over the years whose history i find fascinating. The Marquesas are a chain of ten large mountainous islands and some smaller islets in east-central Polynesia and it`s ancient name is Henua Enana – The land of men.

These are some of the most remote islands in Polynesia with a rich history as wild as the beautiful nature.

But the TDN topic Nuku Hiva have a scary back story…

This is what the Mixoloseum blog writes:

[The] theme will be “Nuku Hiva” based on recent events on that tropical Polynesian island. A little back story:

In early October, the charred remains of a German adventurer were discovered at a campfire site on a South Pacific island. The tabloid media were quick to portray the slaying as a possible case of cannibalism on Nuku Hiva, an island historically known for human sacrifice. But locals are offended and experts say such killings are a thing of the very distant past.

You can read the rest of the story here. Seems to me like a one mad man crime and i believe these sort of crimes are unusual there. But it´s not that sad and disturbing story that is the reason for inspiration of this TDN but rather the outstanding potential of tiki material here.

So this was the rule – Make a tiki drink with at least one German ingredient, bonus points if you use fire. Participants could log in to the Mixoloseum chat room to mix it up in real time with the rest of the boozenerds.

So i don´t need much encouragement to get going with a tiki drink and so a drink inspired by the Marquesan island Nuku Hiva i did and with fire of course, properly served in a tiki mug:

NUKU HIVA WARRIOR


1 oz Smith & Cross

1 oz Cruzan blackstrap

0.5 oz fresh lime juice

0.5 oz sugarcane syrup

0.25 oz FairTrade Coffee liqueur(or other)

0.25 oz The Bitter Truth Pimento Dram

1 oz pineapple juice

Shake hard with ice and strain into tiki mug with filled with crisp glistering crushed ice and throw in a fresh mint sprig. Or make it the way i did with a ice-cone.

Place half limeshell on top filled with overproof rum and set on fire.

HOW TO MAKE THE ICE CONE

Fill a pilsener glass with shaved or crushed ice and stick a straw through it all the way to the bottom. Put in freezer overnight. Next day warm up the glass with hot water so the cone slides out off the glass and then melt enough at the top to expose enough straw to drink from. Put in glass.

Okole Maluna!

Here´s the link to the drinks that were made that night on twitter.

SPOOKY PINEAPPLE

SOMETHING RUMBOOLICIOUS!

I`m a bit late to the party with this post, i blame it on the working-week…but for this booo weekend i have a rum-barrel type of tiki drink served in a for the theme black pineapple.

I`m making it with – well you may have guessed it – rum – and after the UK rumfest one could believe i`d be tired of rum but no no no…that´s not the case, and i don´t think that`ll ever happen..

There`s a so much spooky drinks out there that i really didn´t know what to make…should i carve out a pumpkin or make a flaming drink? well i already did that last year, so no…Should i make a blood-red vampire type of drink?

I had no clue…but then i saw that nice pineapple in the shop and decided to paint it black and use as vessel for a heavy tiki drink that should quench the thirst at least for folks who likes exotic rum drinks.

This is grown-up treat:

SPOOKY PINEAPPLE


Not that this pineapple looks very spooky at all…it rather looks grilled…:-) So scoop out a pineapple and paint it black.

Muddle a handful of pineapple pieces with 0.5 oz butter-cinnamon syrup mix in shaker and add:

1 oz dark rum

1 oz rhum agricole

0.5 oz FairTrade Coffee liqueur

2-3 dashes Black Walnut Bitters (Fees)

0.5 oz fresh lime

Shake hard with ice and double strain into the pineapple filled with crushed ice and if you wish, top with a little Ting. Float Lemon Hart151

Garnish with something fun.

BUTTER-CINNAMON SYRUP MIX

Make cinnamon syrup by adding equal parts demerara sugar and water in a pan and heat to dissolve the sugar. Add crushed cinnamon sticks and lightly boil on low heat for just a little, then take off heat and leave to cool and let the flavors blend for an hour or two. Then strain and bottle. Or use B.G Reynold´s excellent cinnamon syrup.

Then melt one teaspoon butter for every 0.5 oz syrup. Add the melted butter to the syrup and stir together.

It´s simply a refreshing tiki drink, not the least spooky but there´s more than enough spooky drinks out there…in any case it´s tasty and most of all – relaxing. You can play with different rums too.

A Touch of Coffee, Goji and Quinoa

It´s always inspiring to try out new great products and here´s 3 great products from Fair Trade Spirits. It`s organic coffee and goji liqueurs and quinoa vodka. Fair Trade is the first brand in the world that is Fair Trade Certified which means they use Fair Trade Certified ingredients and organic farming methods. I like that!

The three products i trying out from Fair are these:

Fair Coffee liqueur – Made from Fair Trade and organic coffee beans grown high up in the volcanic mountains of Mexico and Fair Trade sugarcane from Malawi. I love coffee and i love a good coffee liqueur which i often use as a drink ingredient in tiki drinks.(coffee and pineapple anyone? or coffee and grapefruit….)

When you open the bottle and smell it, on the nose it´s like freshly roasted coffee beans. The flavor is even better, it´s the closest to real freshly roasted coffee beans that i`ve ever tasted and it has depth. The sweetness is just perfect and the sugarcane flavor very natural. This is a seriously good coffee liqueur! and actually i don´t think i want any other after i´ve tried this.

Fair Goji liqueur – I assume you`ve heard of the goji berries? loaded with antioxidants they are sold in various health shops. Goji is the first Goji berry liqueur ever made and is the only one on the market as far as i know.

The goji liqueur has a somewhat mixed flavors of cranberries and plum. It´s an interesting flavor and it can be used in cocktails like grenadine for example. It`s simply a very interesing product.

Fair – Quinoa vodka – is the first vodka in the world using grains of quinoa in its formula.The quinoa used is comng from the Andes where the incas grew it 5000 years ago and the vodka is made in France.

The flavor of the vodka, and yes it takes that it has flavor to get me interested – it´s kinda dry and has some slight hints of grain, fruit and white pepper. The quinoa grains are brewed and distilled in the Cognac region in France.

It actually won Gold Medal at the Chicago Beverage Tasting Institute with 93 points and was voted the best tasting vodka at the New York Spirits Awards in June 2009.

That´s not bad! and when me who is a devoted rum fanatic say that about a vodka, well peeps…

I think Fair Trade makes very pleasing products and it feels better to know they are made with Fair Trade certified products and farming methods in a world where more and more of what we put into our bodies are more or less poisoned and stripped of natural flavors, minerals and vitamins.

As i write this the coffee flavor is still there in my mouth, it has a very long aftertaste…

QUINOA SOUR


2 oz Fair Trade Quinoa Vodka

0.5 oz homemade passionfruit syrup ( or please – use t B.G Reynolds (former Trader Tiki), it´s awesome)

0.5 oz fresh lemon juice

1 egg white

0.5 oz sugarcane syrup

Shake very hard to emulsify the egg white (dry shake first without ice and then with ice or use blender) and pour into an old fashioned glass. Garnish with a lemon twist.

GOJI PLANTER


1 oz white rum (I used Banks Five islands white rum)

1 oz dark rum (I used Havana Club 7)

0.5 oz Fair Trade Goji liqueur

0.5 oz fresh lemon and lime juices

0.25 oz sugarcane syrup (or more if you like)

1 oz grapefruit juice (white grapefruit)

1 oz fresh orange juice

Shake with ice and strain into a tall glass with crushed ice and garnish with a lime spiral or twist. (Maybe an orange slice too would be nice.)

And finally, the last drinks, i made two with the coffee..the first is a little bit more elaborate – it´s a tiki drink after all.

MOUA-ROA


1.5 oz dark rum (Coruba)

0.5 oz aged rhum agricole (Clemént VSOP)

0.5 os Fair Trade Coffee liqueur

1 oz unsweetened pineapple juice

0.25 oz sugarcane syrup – (if you like it sweeter)

Pineapple and muscovado burn off

Crushed ice

Garnish with pineapple and mint

Start making the pineapple and muscovado burn-off. Cut a few chunks from a pineapple and place in a pan, top with medium dark muscovado sugar (about a tsp) and a little dark rum and heat it up and get going for a little while on the stove until the pineapple is soft.

Then add some dark overproof rum to burn, i don´t like to burn LH151 since it´s so precious but it really does taste best! Flambeè the mix and then leave to cool. Add to shaker and muddle it a bit, add the rest of ingredients and shake with ice. Double strain into a zombie glass or tiki mug filled with crushed ice. Garnish with pineapple and mint.

DARK DECADENCE


2 oz good quality dark rum such as Appleton Extra

0.5 oz Fair Trade Coffee liqueur

2 dashes Mozart Chocolate bitters

Cocoa rimmed cocktail glass

Stir in mixing glass and strain into a chilled coupe glass that is rimmed with very fine cocoa.

It has been a pleasure working with these products, i can assure you that, they are all very good! And i`m not saying this to please anyone, this is my honest opinion.

Now you may guess my favorite of the three…