Deep down from Louisiana – Rougaroux Full Moon Dark Rum

Rougaroux bottle

This rum surprises me… it´s that good…and it makes one hell of a “Corn `n`Oil!

Rougaroux Rum is made by Donner-Peltier Distillers located in the middle of the cane fields in Thibodaux, Louisiana using pure black strap molasses and raw sugar grown and milled from a family owned farm just down the road from the distillery. They also produce a gin, a vodka and a whiskey called LA1 Whiskey because it´s Louisiana`s first aged whiskey since prohibition.

The name Rougaroux comes from french and cajun folklore legends:

“Deep in the heart of Southern Louisiana Cajun Country lurks a mysterious creature known as the Rougarou, (Roo ga roo). It lingers in the sugarcane fields and swamps, emerging only during a full moon to exact justice on the wicked”

– Because of their monster flavor, we chose this name for our rums”

And flavorful this rum sure is…

I have only tried this dark one and so i have yet to try the white rum which i have heard is also very good having a thick molasses and brown sugar character)

I had heard about Rougaroux rum but never yet tried it when i one day was sitting at the Carousel bar at the Monteleone in New Orleans with a few friends during the Tales of the Cocktail this past summer. One of them suggested i try a rum Alexander with Rougaroux dark which i did and i found it so good i felt i just had to review this rum, here we had something really interesting!

This is a blackstrap rum – but it´s quite different from the other two blackstrap rums i have. They do of course have similarities, like that typical “yummy” blackstrap/molasses flavor but Rougaroux has also an almost demerara-like flavor profile to it with a bold, mysterious, thick and full bodied flavor – and it is (of course) also perfect for tiki drinks…( a big plus in my book…)

But Rougaroux is not as black-ish in color as the others, instead it has a very dark brown color with beautiful almost”reddish” mahogany hues. The label is also really cool i think and so fitting for this rum.

Using Louisiana raw sugar cane and blackstrap molasses they create a white rum which is further aged in white oak barrels (for how long is not known) There is no caramel or other additives in this rum.

Nose: The nose gets me directly to think about a blackstrap with demerara aromas…Deep wood and sugarcane, mash of ripe tropical fruits, a hint of crispy citrus and fresh sugarcane. It`s big on the nose.

In the Mouth: Here comes some vanilla notes along with the wood, it`s deep and oaky with hints of orange peel, sugarcane and molasses. It`s rather balanced and pleasant to sip on and the flavor stays with you for quite some time.

What i find interesting is that it reminds me of  El Dorado 12 year old…and i`m kinda puzzled by that – but i love it! I really like those dark, thick, flavorful rums that got “punch” (and can stand up in tiki cocktails) Also a white rum can have that same character – which i suspect their white “Sugarshine” rum may have…since it´s said to have thick molasses and brown sugar  flavors – a tasting is required! and i can`t wait to try that one as well.

Rougaroux Full Moon Dark Rum won in 2013, bronze at the San Francisco World Spirits and gold
at the World Spirits Award and in 2014 it won silver at the World Spirits Award and gold at the Beverage Tasting Institute.

If i would pick three words to describe this rum it would be dark, deep and balanced…they call it a whiskey sipper´s rum.

Well, after trying this i can safely say that i prefer to not be without it and that is despite i already have other blackstrap rums, but this one is more than just a blackstrap rum, it´s different. And it does go very well in tiki cocktails.

Dark Puka Punch

Rougaroux Dark Puka Punch

1 oz Rougaroux Full Moon Dark Rum
1 oz aged Rhum Agricole
1 oz fresh lime juice
0.75 oz orange júice
0.75 oz pineapple juice
0.75 z passionfruit syrup (lilikoi)
2 tsp honey-mix (equal parts honey and water, mixed and heated to dissolve the honey, then cooled to room temp)
0.25 oz * falernum

Float a little bit of 151 rum on top and finish with a couple dashes angostura bitters.

Classic tiki drink, tasty and rummy! the Rougaroux plays well here.

* Falernum – you can read about what it is here and how to make your own if you wish (it´s brighter and tastier) here and here.

And on to the next….did i say Rougaroux Full Moon Dark makes a mean Corn ´n`Oil? here it is:

Full Moon Corn ´n´ Oil

Rougaroux Full Moon Corn n Oil 1

2 oz Rougaroux Full Moon Dark Rum
0.5 oz Falernum
And just a little squeeze of fresh lime…

Build in a rocks glass with crushed or cracked ice.
Squeeze a lime wedge over the top, stir, and throw in the spent lime wedge in the glass.

Sip and enjoy!

Three Dots and a Dash

Three Dots and a Dash with Rougaroux rum and Clement VSOP

Here´s one of my favorite tiki drinks, it´s a Don the Beachcomber drink and that`s quite appropriate here in this post since Donn Beach was a Louisiana native just like the Rougaroux rum is. He made this drink to commemorate the Allied victory and the name of the drink comes from the Morse Code for the letter “V.” Hence the garnish of the three cherries and either a pineapple leaf/spear or a long chunk representing the three dots and the dash for the Morse Code.

I have only switched the original recipe`s demerara rum for the Rougaroux.

1.5 oz amber Martinican Rhum
0.5 oz Rougaroux Full Moon Dark Rum
0.5 oz lime juice
0.5 oz orange juice
0.5 oz honey mix*
0.25 oz falernum
0.25 oz pimento Dram
6 oz crushed Ice

Combine all ingredients into a blender and blend at high speed for about 5 seconds. Pour into an appropriate glass and garnish with 3 cherries and a pineapple leaf spear or a long shaped chunk.

*Honey Mix

1 part Honey and 1 part Water, gently heated so the honey dissolves and then cooled to room temp.

Here`s some info on where to buy (only in the US and Louisiana for now)

Rougaroux Dark Rum

 

Rougaroux Dark Puka Punch collage

 

See other Rougaroux Full Moon Dark rum reviews on RumRatings

Cocktails with Rhums Arrangèes – Zwazo

Cocktails with Rhum Arrangé 2

More rhum arrangè cocktails!

So now i have got to try out two very nice rhum arrangèes made by Cèdric Brement and Benoit Bail, and since i wrote my reviews of Benoit´s exotic Zwazo ananas-vanille rhum arrangè and Cèd`s award winning Banane-Cacao, i feel i want to make more drinks with them and see what`s good – starting with the tropical Zwazo.

Even though the traditional way is mostly to drink these rhums neat since they contain so much flavor of their own, they are also used to make tropical punch style cocktails.

I don`t think they have been used very much in tiki style drinks….or have they? in any case it doesn`t hurt if i try right? i`m curious to see how they mix with other rums.

Don the Beachcomber was a master of creating balance with many exotic ingredients – and he was especially skillful when it came to the art of blending rums and so was the original Mai-Kai mixologist Mariano Licudine. One person today that i come to think about getting close in that direction is Martin Cate. (Smuggler´s Cove)

Starting with Zwazo ananas-vanille i needed to find drinks that had ingredients that would harmonize with the pineapple and agricole flavors of the rhum and then switch out the rums used in those drinks for the Zwazo and some other rums that i figured would go well with it.

Cocktails with Rhum Arrangé Book Potions

So i dived into the Bum`s new book the Potions…of the Caribbean for inspiration…and i sure found a lot.The book is filled with the one mouth watering drink after another (apart from all the interesting things there is to read in it) and the first drink that i decided to experiment with was the Siboney, which is a drink by Trader Vic circa 1950`s.

It`s basically a twist on the daiquiri with pineapple juice added and lemon instead of lime plus passionfruit syrup, mixed with Jamaican dark rum (but only 1 oz) I decided to simply just add 1 oz of Zwazo to give the drink more tropical depth.

And top it off with a generous float of something overproof…and my stomach feeling told me to grab my bottle of the Lost Spirits Polynesian Inspired rum.

The result was absolutely delicious! since the recipe called for dark Jamaican rum i took my Denizen Merchant`s Reserve which is a blend of plummer style pot still Jamaican rum and Rhum Grande Arome de la Martinique.

Now Rhum Grande Arome de la Martinique is not rhum agricole even if the name sounds like it – instead it´s molasses based rum.

The reason why it´s in the blend of the Denizen Merchant`s Reserve is that when they checked in with rum cocktail historians during the development process – they were told that Trader Vic likely blended this type of rum from Martinique with the 17 year Wray and Nephew in his original Mai Tai formula because it was cheapest rum available from Martinique at the time. 

Note, that it says “likely” so there´s no proof whether Vic used molasses based Martinique rum or rhum agricole in his blend with Jamaican rum in his Mai Tai`s when the 17 year Wray and Nephew rum was finished.

So here we got a rum that contains pot still Jamaican rum and a molasses based Martinique rhum, and then Zwazo – a rhum arrangè with pineapple and vanilla macerated in a rum base of 3 different rums from Martinique Trinidad and Guyana. 

And don`t forget the overproof Polynesian Inspired float…

It`s a lot of rums going on here…but to my joy the drink tasted fantastic, cool and refreshing yet with a strong rum bite. Deep flavor of mature tropical fruits, and then something “earthy”, maybe from the float of the Polynesian Inspired rum…I like the different layers in a tropical cocktail.

 Siboney – Swazo Style

Cocktails with Rhum Arrangé Siboney 5

1 oz dark Jamaican Rum
1 oz Zwazo
0.5 oz fresh lemon juice
0.5 oz unsweetened pineapple juice
0.5 oz passionfruit syrup
Float of Jamaican style overproof dark rum

Shake well with ice cubes and strain into a chilled cocktail glass rimmed with sugar. (if you like)

Now unfortunately, for the time being, Zwazo is only sold in Europe, locally in Luxembourg and then in Paris at Christian de Montaguère and it´s a small batch seasonal product – so if you cannot find it, my best advice would be to either try to find a pineapple-vanilla rhum arrangè from one of the French islands, such as Martinique (or a pineapple rhum arrangè paired with vanilla syrup) or make your own. (google how to make rhum arrangè, and there´s a great french site with a forum containing tons of recipes here)

Likewise when it comes to the Lost Spirits rums, they are only sold in the US but not Europe or elsewhere…so i would sub them with Smith and Cross mixed with Lemon Hart 151, to get that strong punchy flavor – even though the flavor will not be the same, but since Smith and Cross mixed with LH 151 is a great combo i believe it will still taste fantastic!

Next cocktail to play with was the Island of Martinique Cocktail, which is a Don Beach drink circa 1948. This drink is actually a tikified ti-punch…

It was described in Beachcomber´s 1948 menu as a drink with “Lusty Martinique rums aged in casks for 120 moons. Subtly combined with falernum, wild honey, Angostura bitters and Maui mountain limes”

How does that sound?? mouthwatering to me…

The original recipe which is found in the book Potions of the Caribbean was handed to the Bum by ex-Beachcomber bartender Tony Ramos.

Island of Martinique Cocktail – with a Pineapple Twist

Cocktails with Rhum Arrangé Island of Martinique Cocktail

1 oz rhum agricole vieux
1 oz Zwazo
0.5 oz fresh lime juice
0.5 oz falernum
0.25 oz honey-mix (equal parts honey and water, gently heat it up so the honey dissolves in the water, then cool to room temp)
Dash Angostura bitters
A handful (3 oz) crushed ice
Float Lost Spirits Navy Style Rum on top (or Lemon Hart 151)

Blend at high speed in a blender for 5 seconds, then strain into
a hollowed out pineapple and float the Navy style rum on top.

The drink tasted fruity and spicy, the flavor of fully matured tropical fruit from Zwazo came through and this drink was not as fruity and earthy as the first one but more mellow and spicy, with a kick from the float.

Now let`s dive deeper into this amazing book…

On page 164 i found the Voodoo Grog, a concoction created by Trader Vic, circa mid 1950`s. A drink containing equal parts lime, grapefruit and pimento.

First time i made it i was a bit overwhelmed by the pimento/allspice flavor so i took the Pimento dram down from 0.75 oz to 0.5 and it was better for my palate, but if you like a strong allspice flavor the 0.75 will be good.

Also it matters what brand of pimento dram/allspice dram you are using, the best i think are either homemade or St Elisabeth`s or Bitter Truth. For the moment i have St Elisabeth.

Voodoo Grog

Cocktails with Rhum Arrangé Voodoo Grog filt

1 oz Denizen Merchant`s Reserve Rum
1 oz Swazo
0.75 oz fresh lime juice
0.75 oz grapefruit juice (white)
0.75 oz honey
0.5 oz passion fruit syrup
1 egg white
Grated nutmeg
1 cup (8 oz) Crushed ice

Dissolve honey in lime juice and place this mixture plus the rest of ingredients except for nutmeg in a blender and blend for 20 seconds. Pour unstrained into a large snifter or tiki mug.

Dust with freshly ground nutmeg and garnish with mint and pineapple. (I also wrapped a pandan leaf around the glass)

Last cocktail is the quintessential rhum agricole drink…a ti-punch but with aged rhum agricole and therefore it´s called a punch vieux.

Petit Punch Vieux

Punch Vieux

1 oz Zwazo
1 oz rhum agricole vieux
0.5 oz sirop de canne
One half of a fresh lime

Cut the lime half in two and squeeze both edges into an old fashioned glass. Drop in the first spent wedge in the glass, then rub the rim of the glass with the other and then discard the second wedge. Add sirop, rums and ice and stir to chill. I also did rim the glass with brown sugar and added a sugarcane stick and roughly cut lime peel as garnish.

Rimming the glass with sugar and adding a lime peel is not traditional punch vieux but this is all about experiments!

Sirop de Canne is a thick, dark syrup made from a slow reduction of fresh sugar cane juice. Exported by brands such as Clèment, Dubois, Depaz, Dillon and La Mauny.

You can make a similar syrup by making a rich syrup (2:1 ratio sugar to water) with dark raw sugar.

Punch Vieux is always a nice treat as is the regular Ti-Punch…

Zwazo definitely mixes well in this style of tropical drinks, it gives a deep pineapple/tropical fruit flavor into the drinks which for tiki drinks fits so well into the flavor profile of a lot of them.

The aim with this particular post is to show that you can do a lot with rhum arrangè that goes beyond the traditional use…

Go and check out the Zwazo page on Facebook!

Denizen Merchant`s Reserve Rum

Denizen Merchants Reserve Rum

The first time encountered Denizen rum i was very pleased with it`s flavor, it was their white rum i tried and reviewed. Denizen rums are blends of rum from the Caribbean selected by master blenders in Amsterdam who have been handcrafting small-batch Caribbean style rums dating back to the early 1700s, when the Netherlands colonized much of the Caribbean.

Now Citizen Spirits have followed up with an aged rum that is a blend of aged plummer style pot still rum from Jamaica and also are component of Rhum Grande Arome from the Le Galion S.A.E.M distillery in Martinique.

60% of this rum has been aged 8 years in small used American oak bourbon barrels.  The Jamaican rums used in this blend come from Worthy Park, Hampden, New Yarmouth, and Clarendon. Most of the aged rum comes from Worthy Park Distillery.

The rums used in the blend were fermented using slow working yeasts in order to extend the fermentation time and allow the high ester flavor compounds to fully develop – a very important step in the rum making process.

One of the reasons they chosed to include the molasses based rhum grande arome in the blend and not the more traditional rhum agricole from Martinique is because when they checked in with rum cocktail historians during the development process – they were told that Trader Vic likely blended this type of rum from Martinique with the 17 year Wray and Nephew in his original Mai Tai formula because it was cheapest rum available from Martinique at the time.

Having learned this, they tried to come up with a historically accurate classic amber rum that is unapologetically funky and would have made Trader Vic proud. The fact that it has been aged 8 years also makes it a fine sipping rum despite it being slightly higher proof at 43% ABV.

Denizen Merchant’s Reserve should be available in the US early April. Citizen Spirits will launch it in New York City and San Francisco initially and then expand to additional markets.

So i go straight to the Mai Tai eh?

This is a rum which obviously is partly designed for making great Mai Tais but of course not only – but also to be sipped neat and make other cocktails with – and flavorless cocktails you won`t get with it.

What a shame i haven`t had any chance to try the old JWray 17 year….which is a long time dream of mine, so therefore i cannot compare with it, but i can compare with other Mai Tais i`ve had with great rums and see how this rum stand up in comparison and i have a feeling it will do very well.

Also the Denizen Merchant’s Reserve earned a score of 94 at the 2014 Ultimate Spirits Challenge and was recognized as a finalist. Scoring 94 points is equivalent to “Excellent and highly recommended”

Let´s taste it.

Nose – It`s a fruity nose with a bit of citrus and apricot, a hint of wood, very fresh.

Mouth – The same fruitness is there and it has a warm spicy finish. A hint of sugarcane, warm caramel, ripe tropical fruit, dried banana, apricot, wood.

My impression – This is a warm, funky and flavorful rum, not much alcohol burn, it´s smooth enough to sip and flavorful enough to mix tiki drinks with, at the same time it`s great for classic rum drinks as well. Fruity and spicy!

I bet it`s good to drizzle over ice cream too…or use in baked papaya with butter, vanilla and demerara sugar.

The first drink i wanted to make with this rum is the PYT swizzle from Rumba Seattle, (a bar and Caribbean restaurant in Seattle) and a place where they make some extraordinary cocktails, actually everything they make at that place looks tasty, i hope i can visit some day.

The PYT swizzle first catched my attention on instagram where i saw pictures of it after it won the Island Imbibe competition in august 2013. I thought it looked so tasty….so here`s a version of it with Denizen Merchant`s Reserve and again, i regret not having any mint!

PYT SWIZZLE

Denizen PYT swizzle

2.5 oz Denizen Merchant`s reserve rum

0.75 oz fresh lime juice

0.5 oz passionfruit syrup

0.25 oz falernum

Glass: Libbey Everest hi ball

Top with a heavy doze of angostura and peychaud`s bitters

Swizzle!

But mint or not, with this rum the swizzle turned out nice and spicy!

The next drink is the quintessential test cocktail when you wanna evaluate a rum in cocktails, due to it`s simplicity and way of letting the rum shine through in such a way that you cannot make a good one with a bad rum – the classic daiquiri.

MERCHANT`S DAIQUIRI

Denizen Merchant´s daiquiti IG

2 oz Denizen Merchant`s Reserve

0.75 oz fresh lime juice

0.5 oz demerara sugar syrup

Glass: Libbey SPKSY

And yes, it pass the test! this rum makes a very nice and somewhat spicy daiquiri!

And finally…the Queen of Tiki Drinks…(and the Zombie is the King:-)

MAI TAI

Denizen Mai Tai

2 oz Denizen Merchant`s Reserve rum

1 oz fresh lime juice (add the spent lime shell to shaker and later, in the glass)

0.5 oz orgeat

0.25 oz Combier triple sec

Shake all ingredients and garnish with mint – or if you don`t have mint, add the spent lime shell and a sherry into the glass.

Serve in rocks glass with crushed ice.

Yep, it definitely makes a great Mai Tai, the kind that gives that extra yummy after taste, provided you use good quality mixing products throughout. Of course i did the Trader Vic´s Mai tai. The only thing i regret is that i was out of mint but instead i just used the spent lime shell and a sherry.

To wrap it up – Denizen Merchant`s Reserve is very good, flavorful and i warmly recommend anyone to try this rum!

You find Denizen´s website here.

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.

 

Lapu Lapu Drinks

Lapu Lapus are some strong rum drinks and it is said that they bring magic and makes you “see things on the other side” – whatever that means…

The term Lapu Lapu drinks comes from a legend that for some obscure reason happened to be the name sake of the drink Chief Lapu Lapu. The name is after the Filipino chief Lapu Lapu – who defeated Magellan in 1521 (you can read about the legend in Remixed)

And how that name so many years later was used to name rum drinks served in the polynesian restaurants during the great tiki era is one more of those mysterious things that belongs to the rum soaked tiki drink world..

There´s also a Disney version of a Lapu Lapu served at the Polynesian resort in a hollowed out pineapple (like the Boo Loo) containing rums, orange juice and sour mix.

The Lapu Lapu drinks mentioned in Jeff Beachbum Berry`s Remixed are the Chief Lapu Lapu, Aku Aku  Lapu and the lesser known Kikuya Lapu ( all are on page 61-63 in Remixed)

These three are all different incarnations of the same drink and it´s a drink large enough to serve two people but of course they can be enjoyed by one, it´s just a lot of rum!

I can´t say which one of these i like the most, they are all tasty and the Aku AKu Lapu packs a serious punch.

Chief Lapu Lapu 

3 oz orange juice

2 oz fresh-squeezed lemon juice

1 oz  sugar syrup
(1 part sugar, 1 part water, boiled and chilled)

1 oz passion fruit syrup

1 1/2 oz dark Jamaican rum

1 1/2 oz light Puerto Rican (or Virgin Islands) rum

Shake well with ice cubes in a large shaker and pour into a large snifter. Add more ice to fill.

Aku Aku Lapu

1 oz lemon juice

1 oz unsweetened pineapple juice

1 oz grapefruit juice

1 oz  orange juice

1 oz Falernum

1 oz  gold rum

1 oz  dark Jamaican rum

1 oz  Lemon Hart 151 Demerara rum (or 1 1/2 oz regular proof Lemon Hart)

16 oz crushed ice

Blend at high speed for about 20 seconds. Pour into large snifter or bowl and add more ice to fill. Traditional garnish is a gardenia.

This one is from the Aku Aku restaurant in Las Vegas cirka 1960. In Intoxica it says the Aku Aku once fronted the Stardust hotel along with two massive moais or Easter Island (Rapa Nui) statues. The phrase Te pito o te henua has been said to be the original name of the island.

Aku Aku was the book title of Thor Heyedahl´s bestseller – an author i have enjoyed over the years. His theory on how those giant moais were moved gave name to the word aku aku:

Aku Aku – To move a tall, flat bottomed object (such as a bookshelf) by swiveling it alternatively on its corners in a “walking” fashion. [After the book by Thor Heyerdahl theorising the statues of Easter Island were moved in this fashion.] source: LangMaker.com. Aku Aku also has another meaning to the islanders: a spiritual guide.

Kikuya Lapu

0.5 oz cranberry juice

0.5 oz fresh lime juice

0.75 oz orange juice

0.75 oz unsweetened pineapple juice

0.75 0z grapefruit juice

0.75 oz passionfruit syrup

0.75 oz honey mix

1.5 oz dark jamaican rum

0.5 oz caribbean 151 rum

Dash angostura bitters

6 drops pernod

3 drops almond extract

Shake with plenty of ice and pour unstrained into a snifter or tiki  bowl, adding more ice to fill. Traditional garnish is pineapple; cherry, mint and a paper parasol.

This is the third lapu lapu drink in Remixed and the least known. It´s also the only one not originating from the old tiki era, it was created in 1992 by Bob Esmino for the Kikuya restaurant in Huntington Beach CA. He provided most of the “lost” Kon-TIki recipes in both Remixed and Sippin`Safari.

Royal Hawaiian Lapu Lapu

Half fill a brandy snifter with shaved ice, if you can`t get shaved, try get it a fine a possible.

2 oz white rum ( use a good quality rum that has flavor)

Add 60 % pineapple juice and 40 % orange juice – to almost fill up the glass but leave some room for the floater.

Add a tsp each of orgeat, sugacane syrup and passionfruit syrup.

A 2 oz floater of dark rum – and use a rum that is really dark if possible.

Shake and strain and fill up with more shaved ice and float the dark rum on top.

Garnish with a thick lime peel hanging over the rim. Well i made a different garnish because my limes were finished and used pineapple instead.

So this was all the Lapu Lapu drinks i could find, in the next post i`m going to make Aku Aku drinks…and when a drink is called Aku AKu Lapu i guess it` s both a Lapu and Aku drink? i just love the tiki drink world!

Okole Maluna!

Black River Punch

Here´s another interesting cocktail i stumbled upon, the Black River Punch.

This cocktail was at first an un-namd Planter´s Punch variant. The Planter´s Punch is as we know based on the old rhyme – 1 of sour, 2 of sweet, 3 of strong, 4 of weak…and with that formula you can make all kinds of variations.

The Black River Punch was created by Kevin Upthegrove aka Heylownine. I`m gonna serve it here and also try it with rhum agricole and switch the black tea for a ginger tea to see how that will do.

From the info i got – the name Black River Punch is inspired by the Jamaican influence in this drink from the Smith and Cross rum to the pimento dram.

The Black River runs through the Appleton Estate in the Saint Elizabeth parish and the capital of the parish – Black River was once a sugar port and exporter of rum and allspice. So i think the name is just about right, perfect actually.

Black River Punch

1 oz lemon juice
1 oz Demerara sugar syrup
1/2 oz Falernum (recipe from Beachbum Berry Remixed)
1/4 oz pimento dram (recipe from Beachbum Berry Remixed)
1 oz Smith and Cross Jamaican rum
1 oz Batavia Arrack
2 oz strong black tea

Gently shake with ice cubes, pour into tall glass. Add more ice to fill. Garnish with freshly grated nutmeg.

I would describe this drink as strong, rummy and spicy.The strong black tea is also a nice addition adding a different spiciness than the pimento dram and the rums blending in creating layers of spice. NICE!

Now i wanted to make a twist of the drink as well and rhum agricole was the way to go..

Martinique owes its name to Colombus who landed on the island on 15 June 1502.

The island was then called “Jouanacaëra-Matinino”, which came from a mythical island described by the Tainos of Hispaniola. But according to historian Sydney Daney, the island was called “Jouanacaëra” by the Caribs, which would mean “the island of iguanas”.

After Columbus’ initial discovery, the name then evolved along the pronunciations Madinina (“Island of Flowers”), Madiana, and Matinite.

When Columbus returned to the island in 1502, he rechristened the island as Martinica. It finally, by influence of the neighboring island of Dominica (La Dominique), came to be known as Martinique.

So it was called the island of flowers…(Madinina) and that inspires both the name and the flower garnish of the drink and then we got the rum – it´s the island of flowers and rum…

Madinina Rum Punch

1 oz equal parts fresh lime and lemon
1 oz demerara syrup
0.5 oz falernum
3 oz aged rhum agricole
2 oz green ginger tea
0.5 oz St Germain
2 dash Bad Dog Fire and Damnation bitters

Shake and strain into a goblet with ice cubes and add a 0.5 oz float overproof dark rum (i used Plantation Original Dark overproof ) and garnish with a tropical flower.

This drink turned out to be what i would call a stiff strong rum punch – with that typical agricole flavor and it´s spicy…

It contains 3 oz rum plus 0.5 oz float overproof. It was tasty and went down easily…but i guess one is enough.

Enjoy!

Wrath of the Zombie

Happy Halloween everybody, here´s a drink to wake the living dead! – or at least to make YOU become like a zombie if you make too many…

It´s a variety of the classic 1934 Don the Beachcomber’s Zombie with a blend of aged and overproof rums, plus rhum agricole and then cinnamon, grapefruit and lime..

I`ve had the zombie on here before but it´s a damn good drink! and if it wasn`t for one man namely “Jeff Beachbum Berry” we wouldn´t have this recioe today…he dug down the rabbithole of lost ingredients and recipes and un-earhted the original 1934 Zombie Punch.

And that you can read all about in his book Sippin`Safari.

But this time to make something different i have omitted the pernod and grenadine in this recipe and added grapefruit juice and then switched gold Puerto Rican rum for aged agricole.

Same same but different..but not less strong…

Wrath of the Zombie

0.75 oz fresh lime

0.5 oz Don´s Mix ( either use Trader Tiki aka BG Reynold´s excellent Don`s Mix or make your own by mixing 2 parts Grapefruit Juice with 1 part Cinnamon Syrup.

0.5 oz Falernum ( Get BG Reynold`s or make your own)

1.5 oz Jamaican rum ( I used – Blackwell rum, and 0.5 oz Smith and Cross)

1.5 oz aged rhum agricole ( i used Clément VSOP)

1 oz demerara rum ( 0.5 oz El Dorado 12 yo, 0.5 oz Lemon Hart 151)

Dash Angostura bitters

Top with grapefruit juice

Blend everything with 6 oz crushed ice, blend at high speed for 5 sek. Pour into a zombie glass (chimney glass) and add more crushed ice to fill if needed.

Top up with grapefruit juice and garnish with pineapple leaf and slice and cherry.

This is a strong rum drink…

Boooo!!!

Sugarcane bar

 

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