Exotic Cocktails with World`s End Tiki Spiced Rum

They are already launching new rums and I`m a bit behind, but the World`s End Tiki Spiced Rum is an interesting addition to the tiki and craft cocktail scene. World`s End Tiki Spiced Rum is the creation of Lester Schutters and Tom Neijens. ( the Drifter Bar, Belgium) I have tried the dark also and tried them both paired with some really exquisite chocolate, a very pleasant experience. and of course, in a couple of refreshing drinks too. In this post i`m making my own drinks, but before I do that, a little about the World`s End Rum:

The first World’s End Rum was created 3 years ago by Lester Schutters and is a spin off of his liqueur company 2240 Social Club . Out of a lifetime interest in rum, the next step was to create something that he was looking for but could not find on the rum market . And so the dark spiced rum was born, a combination of pot and column still rums.

After being on the road a lot,  getting the chance to meet some great people in the business, Lester met Tom Neijens. Tom liked what he did with the dark spiced rum, and with the opportunity to talk about a mutual interest “rum “, they finally, after several rum-talks, came to the point that Tom was looking for – a way to commercialize what he had created . He already used a raw version in his cocktails . And as Lester was looking to expand his range of spiced rum, they decided to get together to create what would become World’s End Rum Tiki Spiced .

Lester created a tailored blend for this project, which was a blend of Trinidad, Tobago and Jamaican rums . Pure focused on taste, he started to look for the character that this blend would become and finally, after adding the right spices, he released the World’s End Rum Tiki Spiced . Main spices in this rum are allspice and cinnamon . That`s the story in short. It`s difficult to make a good spiced rum because to get balance of flavors when spices are added, paired with not getting it too sweet, is a not-too-easy task. And generally, many spiced rums i think, falls into the category of “too sweet” or “unbalanced”, but there`s some that are balanced and good too.

Personally I usually tend to prefer to use spiced rums as cocktail ingredients, and that`s because to my palate, a little goes a long way here and they are usually sweet, with anything from balanced, to quite sweet, to so sweet that your teeths cringe. But this rum I think, is on the balanced side on the scale.

It`s also a quite perfect match for a good Coke. And a good Coke, (a MUST for a Rum & Coke) is not the usual thing in the supermarket, sweetened with the horrible and unhealthy high fructose corn syrup, it`s the Mexican Coke which is sweetened with natural sugarcane. There`s also “old-fashioned” craft cokes you can try. One (local brand) in my country that I like is “Kitty Kola” which uses organic apple juice as sweetener and ecological ginger juice, lemon and kola nut. It has a really old-fashioned cola-like flavor, the way I imagine coke used to taste in the 40s-50s and I find it delicious. It does not taste like just a coke though, it has a flavor of it`s own.

And actually, when researching, I found out that this cola was launched in Sweden in the 1953, (originally from England) It disappeared because Coca Cola out-competed it but it`s now back again on the market (with a re-developed improved recipe with only organic all-natural ingredients).

The for this year unusually hot summer is now gone away, but a well-made Rum & Coke is really refreshing on any given day, so gonna present that here together with a few other drinks. Apart from going well with coke, I feel that the tiki spiced rum would go very well with a good Root-beer too, in for example the Caribbean Punch.  I made a take on the “Don`s  Caribbean Punch” (Don the Beachcomber, cirka 1957, from Sippin`Safari by Jeff Berry) on this blog many years ago. But of course, the tiki spiced rum as you can imagine, goes in all kind of cocktails. I decided to make a new take on the Caribbean Punch though, and making it on the slightly bitter side switching out Root-beer for Chinotto. Likewise I mixed equal parts of Kitty Kola and Chinotto in the rum and coke-type of drink to add a bit of a bitter edge to it.

But before I post the recipes, here`s just a little short note on how I find the World`s End Tiki Spiced rum neat:

The first thing that hits my nose is allspice and cinnamon with hints of citrus and sugarcane. The citrus is lingering around, lightly caressed by the sweetness of sugarcane. it´s backed up by the spicy notes of the allspice and cinnamon.Then at first sip I feel a warm cinnamon flavor with orange peel and hints of allspice followed by sugarcane notes. It´s quite balanced even though cinnamon dominates a little. it`s sweet and in my opinion does best in mixing where you can balance the sweetness with lemon or lime. It mixes very well in tiki drinks (and other cocktails) No burn either, it´s not harsh at all.

At the German rumfest last year I tried it with chocolate, but a chocolate pairing is another thing, and with the dark quality chocolate we had it became a different and elevated drinking experience.

The aftertaste is semi long with lingering orange and cinnamon notes.

Bitter Caribbean Punch

0.5 oz fresh lime juice
0.5 oz falernum
1.5 oz Chinotto* (to top)
1 oz World`s End Tiki Spiced Rum
0.5 oz Plantation OFTD overproof rum
0.5 oz Foursquare Triptych Barbados rum (or similar)
3 dashes Angostura bitters
1/4 tsp fassionola (or hibiscus grenadine)
4 drops La Maison Fontaine Absinthe Chocolat Liqueur
1 cup crushed ice

Blend at high speed for 5 seconds, (or shake it) pour unstrained into a suitable glass or tiki mug, and add more crushed ice to fill. Garnish with something tropical. It turned out to be very refreshing, with a pleasant bitter backbone from the Chinotto that just blended so well with the spicy notes of the rum.

Chinotto is an italian carbonated soft drink made from the juice of the fruit of the myrtle-leaved orange tree. It looks like coca cola but have a taste of it`s own, a bit cola-like, a bit orange-flowery, less sweet and with a slight bitterness, it`s truly delicious.

Marama Kula

1 oz /30 ml World`s End Tiki Spiced rum
1 oz /30 ml Plantation OFTD overproof rum
0.5 oz /15 ml Alamea Hawaiian Coffee liqueur
1 oz/30 ml fresh lime juice
0.5 oz /15 ml Cream of Coconut
0.5 oz /15 ml Guava nectar
0.5 oz /15 ml fresh pineapple juice
1 cup/2.5 dl crushed ice

Blend at high speed for 5 seconds and pour into a chilled snifter, add more crushed ice to fill, dust a little cinnamon powder on top. Garnish with paper parasol lantern.

There´s 2 oz of sweet/semi-sweet ingredients here and I found 1 oz of fresh lime still made a nice drink but if you prefer it more on the sour side just add up the lime a bit.

World`s End Rum &  Bitter Cola

2 oz World`s End Tiki Spiced Rum
Top with equal parts Chinotto and Mexican Coke (or other craft coke not containing HCFS syrup, I used the old fashioned organic Kitty Kola)
Squeeze of 1 lime (or more to adjust the sweetness)
Cracked or crushed ice
Garnish large cinnamon stick, lime piece and speared amarena cherries.

Shake rum and lime with cracked or crushed ice, pour into a fancy tall glass and top up with more ice if needed. Garnish with a large cinnamon stick, lime piece and speared amarena cherries.

The combo of organic cola and chinotto makes a bitter-sweet combination.

Hidden Secret

1.5 oz/45 ml fresh lime juice
0.25 oz/7.5 ml ginger syrup
0.5 oz/15 ml cream of coconut
0.25 oz/7.5 ml strong cold brewed coffee
0.25 oz/7.5 ml Alamea Hawaiian Coffe Liqueur
0.5oz/15 ml World`s End Tiki Spiced rum
1 oz/30 ml Plantation OFTD overproof rum
1 oz/30 ml Plantation Stiggin`s Pineapple rum
1 oz/30 ml fresh pineapple juice
Garnish – 3 speared Fabbri Amarena cherries, orchid and pineapple leaf.

Add ingredients to a blender. Blend with 1 cup/2.5 dl crushed ice at high speed for 5 seconds, pour unstrained into a suitable tiki mug, or glass.

In the picture I used 2 mugs that belongs together and are called “Lieutenants Marqative and Posquesan”, made by Robbie Toth and you can view his artwork on Instagram here. Swizzle stick by MkGrider.

And like i said in the beginning of this post, the World`s End are launching two more rums! the Dry Spice and the 57 Navy Rum. You can find World`s End Rum on instagram here. They just won bronze medal for their new Navy Rum at the German Rum Festival,

They now have four rums in their range of rums, and a Falernum. They are so worth checking out!

MXMO XLIV – “MONEY DRINKS”

mxmologo

To quote from “Beers in The Shower” who are hosting this months Mixology Monday:

“I feel a “Money” drink is something you can put in front of anyone, regardless of tastes or distastes about the spirits involved. Come up with a drink or a list based on spirits about drinks that would appeal to anyone. example: turning someone onto a Corpse Reviver #2 when they like lemon drops.”

For those of us with access to top shelf spirits, Make an upscale twist on a classic. To quote an email from Paul, (Clarke, Cocktail Chronicles) :

“Along with what you mentioned, I’m thinking it could include stuff along the lines of “there are some drinks that really prompt you to break out the good stuff”, including ways people upgrade drinks for special occasions — having old friends over, birthday drinks, etc, for example mixing your regular Sazerac, but breaking out the Red Hook Rye and the Jade Edouard absinthe for a Sazerac capable of breaking the sound barrier.” – the only rule to this one is you actually have to make it “

So i want to upgrade a drink and i know what i want to make, i want to mix up the best Cuba Libre or Rum & Coke ever!

Now,  i`m not a person that is or ever have been very fond of rum and coke but i have noticed that many are. But also – and this is important, after i once tried it with sugarcane coke instead of the ordinary corn-fructose coke i felt a huge difference. So i`m going to mix up a Cuba Libre with two of the best rums i have and i`m gonna use sugarcane coke plus i`m also going to spice it up. Actually this is more of a twist of the Cuba Libre than an actual Cuba Libre.

I`m not going to dig into its history here, and as with so many other cocktails the exact way it was invented are told in different versions. Bacardi and Havana Club have their own versions for example, not surprisingly. Cuba Libre used to have a dark syrup made of cola nuts and coca.

Charles H. Baker points out in his Gentlemen’s Companion of 1934, the Cuba Libre “caught on everywhere throughout the [American] South … filtered through the North and West”.

To spice it i`m gonna use a splash of Catdaddy Carolina Moonshine because i love its spicy flavour and it goes well with coke. Also Root can be used or some Rootbeer i think, if you can`t find Catdaddy.

What we are stepping up from is the use of the corn-fructose sweetened coke to real sugarcane coke paired with premium rums and a bit catdaddy spiced up as well which makes this drink to become transformed.

SPICED SUGARCANE RUM AND COKE

spiced-sugarcane-rum-and-coke

1 oz good demerara ( i used Port Morant demerara 1990 but try El Dorado 15 year old or Banks XM 10)
1 oz Havana Club 7 (sorry..sub with Appleton Extra, which in no way is similar but equally good)
0.75 oz Catdaddy Carolina Moonshine
Small sprinkle of fresh lime juice
Fill up with sugarcane coke
Crushed ice

Build quickly all ingredients in a rocks glass filled halfway with crushed ice, add more ice to fill. Garnish with lime wedge.

It turned out to be rummy and boozy, spicy and fresh at the same time.

Happy MxMo and thank you Kevin for hosting this month!