YELLOW BOXER & RUM BOXER

Here´s a little drink i´ve been curious about for a while but never had the time to try out until now when it´s time to get back to normal work after the Tales is over for this time.

The Yellow Boxer i found in Remixed by Jeff Berry – but who made it?  where is it coming from? what inspired it or made it happen? – well… i have no idea. Browsing through the interwebz  for research didn´t lead me to any much info, just recipes but no info on it´s history. In any case fresh lemon juice, tequila, galliano, lime and orange must be tasty right? and also this is such a drink that you can play with and have some fun.

So what do you do with a drink which you cannot find any info about apart from the recipe? well, you mix it up… it better taste good since it`s just the drink i can come up with in this post..

YELLOW BOXER

3/4 oz fresh lemon juice

3/4 oz orange juice

3/4 oz Rose´s Lime Cordial

1/4 oz Galliano

1 2/4 oz tequila (i used a reposado, Los Tres Tonos)

Shake with a scoop of crushed ice and strain into a tall glass filled with fresh crushed ice.

It was a while since i did something with tequila, it´s mostly rum being poured here…With tequila and many other spirits  i´m more like a periodic user, i don´t know why it´s that way but i guess it´s just the way i roll.

Anyway, back to the drink, how did it taste?

Hm…it was good…refreshing…and nice…but not WOW – and so i was dying to make a twist of it. Some drinks just calls for that and it´s something i really enjoy doing. Now i wanted something spicy, paired with something fruity, tart and sweet and then something dark..mellowed by something soft..

So i decided to use two rums i like very much, unfortunately one of them is impossible to find outside of the States or maybe even New Orleans, it´s the ONO Cajun Spiced rum i`m talking about. The other rum is Coruba dark, a very handy and versatile rum i always want on my shelf, i`m sure many of you readers agree on that.

I don´t know how to sub the ONO Cajun Spice though..but maybe a lightly cayenne and cinnamon, nutmeg, ginger and clove infused dark Jamaican rum would add a similar spice but it wouldn´t be the same thing of course.

I don´t know exactly what goes into the Cajun Spice – on their website it says – “A blend of rums are combined with the kick of cayenne and cinnamon, hints of nutmeg, ginger, and cloves to create this truly unique, truly New Orleans flavor”

It`s a pity this rum isn´t sold worldwide, it´s such a good rum and i`m sure it would sell well too, i haven´t yet met anyone who have tried it and not really liked it. It`s this kinda rum that once you try it you`ll keep coming back for more.

RUM BOXER


0.5 fresh lemon juice

0.25 oz fresh lime juice

1 oz passionfruit juice

1 passionfruit, one half goes into the shaker, the other half is for garnish

0.25 oz Navan vanilla liqueur

0.5 oz sugarcane syrup (Petit Canne)

1.5 oz Coruba dark rum

Float 0.5 oz Old New Orleans Cajun Spiced Rum

Shake with a scoop of crushed ice and pour unstrained into a double old fashioned glass and add up with more fresh crushed ice. Float ONO Cajun Spiced rum and garnsih with a speared half passionfruit shell and either mint or other green leaf.

Well this was a very tasty drink! it`s fruity, sweet and sour, tart, spicy, rummy and layered. I think i`m lucky today!

I hope you can try it out with the ingredients listed, if not, try to get as close as you can. Also this is a drink that allows much experimentation, i bet this would be nice with a float of mezcal as well or aged rhum agricole.

So there i got my passionfruit and vanilla drink which i wanted to invent ever since i went to that vanilla session at Tales.

CHOCOLATE JULEP

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Love me some Juleps…

It´s julep time and i`m not going to pass the opportunity to post a mint julep on Derby Day! few things are bettter than sipping slowly on a cold mint julep..especially if i s a hot day.

Since i did post a classical julep last year i`m gonna mix up a variation this year using my favorite chocolate spirit Mozart Dry which i can just feel will be very tasty in a julep. I`m into a chocolate craze for the moment and cannot have enough of Mozart Dry and chocolate mint combined.

I did a chocolate Mai Tai a while ago and now i s a chocolate Julep, not sure what comes next if anything but that will show.

This isn´t going to be a long post since i wrote about the history of the julep and the original recipe etc before and you can read it here and besides there´s tons of info out there about the mint julep and the Kentucky derby day which takes place every first saturday in may.

What interest me the most since i`ve never been to any derby and i`ve never been into horse racing either is of course the julep! that is something i can relate to – and i think its a very fine tradition.

CHOCOLATE JULEP

chocolate-julep

2.5 oz Bourbon (Using Maker´s Mark)

0.5 oz sugar syrup

0.25 oz Mozart Dry Chocolate Spirit

Plenty of mint leaves, or a handful – i used chocolate mint to pair with the chocolate flavor in this julep.

Lightly muddle mint and sugar syrup together in a julep cup, don´t muddle too hard since that will bring out bitterness from the leaves. When done muddling add Bourbon. Add shaved or crushed ice and stir drink gently until a frost forms on the outside of the cup. Ah…this is lovely!

Then top off with crushed ice and garnish with a sprig of mint.

As usual Mozart Dry doesn´t disappoint, it adds a subtle hint of very fine chocolate which in no way overpowers the drink, instead it blends well with sugarcane syrup and bourbon and stays in the bacground, it`s simply awesome.

I`m not sure i can stick with just one here. This is a wonderful way to start a saturday! of course i had to make me another later on but that one i made in a glass since i also like the color of the spirit, syrup and ice in a julep, it looks so tasty.

Also i added 0.25 oz of Navan vanilla liqueur to go with the chocolate and took down the sugarcane syrup from 0.5 to 0.25 oz. So 0.25 oz each of sugarcane syrup, Mozart Dry chocolate spirit and Navan.

chocolate-and-vanilla-julep

Chocolate and Vanilla Julep

Not a big difference, the vanilla added some very slight softening notes to the chocolate and as chocolate and vanilla goes hand in hand it was good. Now the Mozart Dry actually does contain some vanilla as well but the result of adding a little Navan didn´t make it overpowering in any way.

I have no doubt that that is because the Mozart Dry is a very high quality chocolate spirit that is dry and crisp with a very fine chocolate flavor which makes me think about very dark chocolate – and it´s  not so sweet and also Navan is a very fine liqueur made with natural vanilla beans from Madagascar.

Then also there wasn`t much added – only 0.25 oz of each. Overall the chocolate and vanilla flavors in these two mint juleps were subtle and didn´t change the “julep flavor” which is what i wanted.

‎”Sip it and say there is no solace for the soul, no tonic for the body like old Bourbon whiskey”

The whole recitation that is a part of the very special way the Mint julep is made by Chris Mac Millan can be read and seen on video here.

Now sit back, sip slowly and relax..

MIXING THROUGH GROG LOG 8 – Blue Reef

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More blue drinks?

I thought it was enough with the two i made last time but Grog Log is calling for yet another one so i have to obey;-)

The Blue Reef is the second drink on the same page as Blue Hawaii in the Log. Its the Bum`s take on the Blue Hawaii where fresh lime juice replaces the pineapple juice and rum replaces vodka. Instead of sweet & sour there`s Galliano. I think that sounds quite promising. We`ve had the original Blue Hawaii with vodka and a twist with gin, now comes the turn for rum.

BLUE REEF

1.5 oz fresh lime juice

1.5 oz Blue Curacao

0.5 oz Galliano

2 oz light Puerto Rican rum

Shake well with ice cubes and strain into medium snifter filled with crushed ice.

Its like looking into a blue swimming pool..its not a boozy drink but the rum gives it flavor. So if you don`t like your drink too boozy then this is perfect.

I think we stay with rum today.

To twist this one i think we need another type of rum and i went for an agricole blanc which i figured would give the flavor a different dimension with its grassy notes.

The agricole i used is from Guyana and is called “La Belle Cabresse”. The Guyanese agricoles are a bit different from those from Martinique – its simply different terroir and the flavor of this one has a slight rawness to it that i like. For this drink any rhum agricole blanc (or vieux too) would do of course.

For sweetener i made a honey-mix (equal parts liquid honey and water) Instead of Galliano i used Navan which is a vanilla liqueur made with natural vanilla beans from Madagascar.

And then i replaced the blue curacao with green charteuse.

HONU HONU

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0.5 oz fresh lime juice

0.75 oz green chartreuse

0.5 oz Navan

2 oz rhum agricole blanc

0.5-1 oz honey-mix

Shake it up with ice and serve in a glass with crushed ice.

I like this one better..the other one tastes too touristy i think. And now we leave the blue drinks for this time…and i would lie if i didn`t say i`m happy for that..;-) i think i`m more into brown drinks. I`m definetily more into boozier drinks.

MIXING THROUGH GROG LOG 6 – Blackbeard`s Ghost

Tiki time again! and here we are, tiki cocktail number six – which is the Blackbeard`s Ghost.

It`s a Beachbum Berry original – a version of the Pirate`s Grog from Blackbeard`s Galley restaurant from cirka 1970`s which according to the description was a “feisty theme restaurant with decor to match its name.” There isn`t much more info to get on this drink, at least i didn´t find any.

Sounds like a promising drink to set set you in a rummy mood…it calls for these exquisite ingredients:

BLACKBEARD`S GHOST

blackbeards-ghost

1 oz orange juice

0.5 oz falernum

2 oz sweet and sour ( i mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)

0.5 oz apricot brandy

2 dashes angostura bitters

1.5 oz light Puerto Rican rum

0.5 oz demerara rum

Mix in cocktail shaker with a glass-full of crushed ice. Then pour everything back into glass.

Real sweet and sour – not the chemical mix – is the way to go as far as sweet and sour is concerned – at least to me. At first i thought 2 oz would be too much but it isn`t and falernum is just the right thing to balance everything togehter in this drink. I like this one, its goes down easily – its  fruity, sweet, sour, and lightly rummy with a pinch of spice from the angostura bitters. I`m not dissappointed. I used hm..not a Puerto Rican white here but El Dorado 3 year old cask aged white, quite a different rum.

Let`s stay in the company of rummy ghostly tiki cocktails for a while – my twist of this is another and very different ghost – where the apry is switched for the subtle caressing of sweet vanilla, the angostura bitters for the more dark and spicy chocolately Mole bitters – to pair with the vanilla which is a natural companion to chocolate.

Finally the demerara ratio is upped and the light rum have to be set aside for a while:

GHOST OF THE GALLEY

ghost-of-the-galley

1 oz orange juice

0.5 oz falernum

2 oz sweet and sour ( i mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)

0.5 oz Navan vanilla liqueur

1 dash Xocoatl Mole bitters

2 oz demerara rum

Mix in cocktail shaker with a glass-full of crushed ice. Then pour everything back into glass.

This one of course tastes differently yet there´s some similarity, but here the demerara takes a step to the front lightly backed up by the xocolatl mole bitters and the sweet vanilla is lingering around binding it all together.

Of course the choice of rums is the main thing to consider in this kind of drinks and playing around with different rums may bring out some surprises for the better or worse (hopefully the better).  For dark demerara i used OVD (Old Vatted Demerara) El Dorado 12 or equal parts 12 and 15 i believe would be very good too. But i have runned out of El D15…no surprise maybe.

I like this one too…i actually like`em both – so go ahead and try and let me know what you think.

NAVAN – NATURAL VANILLA LIQUEUR

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As a real vanilla geek i was happy to receive this vanilla liqueur – now i got a perfect excuse to indulge myself and everybody in vanilla flavored cocktails..

Navan is made by Grand Marnier and is made with natural ingredients and as we know vanilla isn`t the cheapest spice. The quality of  Navan is good and the bottle is handsdown gorgeous, the flavour is very embracing, warm and aromatic. Sweet yes but still less sweet than you may expect due to its cognac base. Picture an exotic climbing vanilla orchid in bloom embracing you..then sending you whiffs of aromatic sweet vanilla fragrance – that´s its nose, until you dip your nose deep into the bottle, then the cognac heaviness takes over but with a sweet overtone.

The vanilla beans used to make this product is the bourbon vanilla beans from Madagascar. The process in pollinating and curing vanilla is a long complicated and burdensome affair and thus the price is high. The vanilla orchid flowers does only bloom for a few hours in the morning once a year and thus needs to be hand-pollinted very quickly.

After the green beans has grown ready to be picked they need to be treated for several months in order to become the fragrant oily dark brown vanilla pods as we know them from the shops.

The aroma of vanilla is pure pleasure..its warm, fragrant and embraces you with its lingering scent and the flavour is sweet and aromatic. Its well known that a bit of vanilla liqueur serves very well as component that ties things together in many cocktails and especially in Tiki drinks.

In the year of 1827 the first liqueur was created for the house of Grand Marnier and at a time when were expensive and hard to find. Now some 200 years later this cognac based liqueur is made with vanilla. Its not brand-new, its been here for a while but its the first time i get a chance to try it. There´s a village on the northeast coast of Madagascar called Navana and the name comes from it and its also from here the beans in the liqueur is from.

The beans are shipped to France and then they are macerated in neutral spirit for a few weeks to extract all the flavour. After that the vanilla beans are combined with aged French cognac using the same procedure as is used in the creation of Grand Marnier.

This is a nice vanilla liqueur and if you like vanilla then i recommend you try to get your hands on a bottle of Navan.

SCENT OF AN ORCHID

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2 oz tequila reposado
1/4 oz raw sugar syrup
0.5 oz Navan
0.75 oz fresh lime
Club Soda

Shake over ice, (not the Club Soda) strain into a glass with ice, top with a little Club Soda. Garnish with vanilla bean.

MADAGASCAR

madagascar

1.5 oz Bourbon
0.5 oz Navan
0.5 oz passionfruit syrup
juice of ½ lime
1t hibiscus grenadine
1 oz passionfruit juice

Shake everything except grenadine over ice and strain into an old fashioned glass filled with cracked ice. Add grenadine and more ice to fill. Garnish with 2 vanilla beans.

MYSTIQUE

mystique

2 oz rhum agricole blanc
1 oz fresh pineapple juice
0.5 oz Navan
Juice of 1/2 fresh lime
1/4 oz cinnamon syrup

Mix things together in a shaker with ice, strain into a glass with crushed ice and garnish with a cinnamon stick and vanilla bean.