Mixology Monday lives on…..this is the 107th MxMo! This cult event is still going strong…since 2006 when it was first created by Paul Clarke, publisher of The Cocktail Chronicles, who ran the event for 6 years, and now as of August 2012, Frederic Yarm, one of the authors of the Cocktail Virgin blog, has taken over as moderator.
The theme is overproof and how you use overproof spirits whether it be as floats or as base spirit or something to flame up a cocktail with etc. This MxMo is hosted by Dagreb over at the Nihil Utopia blog.
I started to bring out anything I had that was above 50% since that`s the proof mentioned as criteria for what`s considered overproof in this MxMo event. I got quite a few overproof rums, I use them both as part of the drinks, as floats or as fuel for flaming drinks, thatÂ´s what I use my Stroh for…
A little about proof
The word overproof means “Containing a greater proportion of alcohol than proof spirit”
The term “proof” dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. Spirits were tested by soaking a pellet of gunpowder in them. If the gunpowder could still burn, the spirits were rated above proof and taxed at a higher rate. Gunpowder would not burn in rum that contained less than 57.15% ABV.The gunpowder test was officially replaced by a specific-gravity test in 1816.Â The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity. 50% alcohol was defined as 100 proof.
So that`s what we are playing with, overproof spirits! in my case it gonna be overproof rum…
The first overproof rum I`m picking from my collection is Rivers Royale Rum from theÂ River AntoineÂ distillery, a very interesting rum from Grenada which is made in the a veryÂ old fashioned way, actually the River Antoine Estate distillery is unique on this planet and thatÂ´s what makes it so special.
They have produced their legendary high proof Rivers Rum since 1785 with unchanged age-old techniques and their antique equipment is still used today! for example their two potstills are both heated using locally cut hardwood and parts of the distilleryÂ´s machinery are over 200 years old…The crushing mill dates back toÂ 1945 and isÂ powered by water from the river.
And the the rum? – I just got a whooooole load of funky slightly grassyÂ flavorsÂ in my mouth….RiversÂ rum…painstakingly handmade with ancient methods from fermentedÂ sugarcane syrup – a very special rum indeed. The flavor reminds about the more well known JWray overproof but more balancedÂ and subtle. So it lends itself well in citrusy cocktails.
The one I have is the ” lower strength, export” version (69%) and thereÂ´s also one at 75% and yes thereÂ´s supposed to beÂ evenÂ stronger local versions too…so strong it cannot be exported. The label of the 75% version is funny, it says “slightly overproof rum” :-)Â This rum is hard to come by…you can sub it with RumFire or JWray overproof, but the RumFire is closer to this.
I was thinking of RiversÂ and Ting, but right now I can`t find Ting anywhere so I settle for a daquiri instead, which isÂ equally good!
Rivers Royale Rum Daquiri
1.5 oz RiversÂ Royale rum (or RumFire)
0.5 oz fresh lime juice
0.5 oz cane syrup
ThatÂ´s a nice starter! the rum is so smooth despite being overproof and this drink went down too easy….
Now letÂ´s move on to tiki….
ThereÂ´s a drink called the “Tasman Sea” in Remixed, itÂ´s the Bum`s version of an old drink called the “Lady Love” which was served at various bars in Oahu in the late 60s. The Bums version uses 151 Lemon Hart. But the drink also uses another 151 proof Caribbean rum (of your choice) so I thought this drink would fit into this post.
1 oz fresh lime juice
0.75 oz fresh lemon juice
0.25 oz orange curacao
1 oz demerara sugar syrup
1 oz amber 151 proof Caribbean rum (such as Cruzan or Bacardi, I used JackIron)
0.5 oz Lemon Hart 151
10 ounces crushed ice
Put everything in a blender and blend for up to 10 sec.
Pour unstrained into a large snifter or tiki mug.
Next up is a version of Martin CateÂ´s 2070 Swizzle called the 2070 Swizzle Redux made by Tim “Swanky” Glazner.Â The cool thing about the Redux version is that is uses coffee….and I really do love tiki drinks with coffee!
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 Reynoldâ€™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.Â 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.
And so finally I got to go the Latitude 29! IÂ´ve been waiting since they opened with great anticipation and (high) expectancy…..well…I try to not have too high expectations whatever it is, better to have an open mind, but with this one i`s a bit different….because this is the BUM`s place….this is the man who uncoded all the secret codes and brought us all these lost drink recipes and who wrote no less than sixÂ stellar books on the subject if you count in Taboo Table.
His books have been my to go tiki drink (and history) books for years and so now he and his wife Annene Kay aka Mrs Bum opens a real tiki bar in my favorite city New Orleans!
AndÂ I wasn`t there when they opened….and had to wait all the way until this yearÂ´s Tales before I could finally go and see it Â – and in the meantime I`veÂ been drooling over all the food and drink pictures (can you say Tahitian Steak Frites?) and the drinks…..oh the drinks….
I`ve seen so many beautiful pictures of these drinks that I didn`t know what to start with….but I ended up ordering a Pontchartrain Pearl Diver as my first drink – in the NEW Pearl Diver`s glass! 🙂
The Pearl Diver`s glass, the Swizzle cup and the skull barspoons are all new for this summer in collaboration with Jeff Berry and Cocktail Kingdom and they were sold at the Tales but are also available online. The vintage Pearl Diver`s Punch glass is more or less impossible to find anymore so I`m really happy they are re-making them and same for the cool swizzle cup! I hope to see more re-making of these type of vintage tiki drink glasses….
And not only are the glasses really cool they come in beautiful vintage looking packages too!
The Pontchartrain Pearl Diver was good…..very very good – well balanced and ohÂ soÂ tasty! I didn`t try so veryÂ many drinks during the Tales because it was so incredibly busy….and so was I…so I decided to wait until after Tales and THEN go there for some seriousÂ drink tasting!
So last friday I went there early and I sat there and happily indulged Tahitian Steak Frites with luscious Coconut Butter and later a Mahi Mahi Bahn Mi accompanied by a whole array of drinks until in the evening, I actually spent a whole “working day” in the place!
And I had a nice chat with the Bum, about rums and rums and rums…and of course, tiki drinks. I was indeed a very good day….The place is so cool and relaxed, beautifully decorated and the music is great! with everything from real good and cool old style Jamaican reggae to surf music! and the co-bar manager Steven Yamada and his staff are very attentive, friendly and nice.
It`s really a place to go not only for the great drinks and food but also to escape from the world outside and it doesn`t matter if thereÂ´s big windows to the outside world…..because this is New Orleans! and the view from the beautiful arched windows is nothing but beautiful….over the pool and the tropical plants in the courtyard of Bienville House Hotel.
This used to be housing the former Iris restaurant, I went there in 2009 with all the Tales bloggers and now I cannot recognize the restaurant and bar anymore, itÂ´s a total different world! quite the transformation….the only things that looks the same is the courtyard and the hotel lobby.
Take a look:
Back in 2009…Alan Walther tends the bar at Iris…..and he did serve some amazing cocktails! he later moved on to Loa, this was long before the Iris became what it is today – a true tiki haven!
The Tales Blogger Dinner in 2009 in the formerÂ Iris restaurant, the same view today of the beautiful courtyard and pool but the dining room has dramatically changed…..
This is such a tranquil and peaceful place….if staying at this hotel you get both all this plus the Latitude29 in one place…..
Eat Drink and be Merry!
Hurricane, Kea Colada and Royal Hawaiian Cocktail.
The food menu has something for everyone! executive Chef Chris Shortall and his staff creates their own take on modernÂ Tiki Cuisine which is playful and tasty and there`s something for everyone including options for vegetarian, vegan and gluten-free guests.
First thing I opted for was the Tahitian Steak Frites which I`ve beenÂ dreaming about since they opened…..
The Tahitian Steak Frites are tender, luscious and juicy (I ordered mine medium-rare) served with hot crispy thin fries and a tasty dipping sauce plus a dollop of coconut butter on top! the Bum told me that in Tahiti they add coconut to the cowÂ´s diet and therefore everything the cows are producing have a touch of coconut flavor…heavenly….and so they wanted to re-create that idea here with the coconut butter.
I LOVE it!
I`m not joking, I think I could eat this almost every day….the meat is so tender and melts in your mouth together with that lovely coconut butter….
The Mahi Mahi Bahn Mi isÂ wild caught Mahi poached in coconut oil, jalapeÃ±o, sriracha, and shallot….and at a Chef`s Challenge before the Tales I tried the ribs which are very tastyÂ too….and not to forget the crispy green beans!
Another nice dish is the Shrimps in Blanket, the gulf shrimps here really are something special. They are big and juicy….and have more shrimp flavor than shrimps I`ve tasted anywhere else.
Shrimps in Blanket
These green beans were amazing…..
An array of seductive tropical tiki drinks…..
When you enter a tiki bar you want to be seduced….you want to forget the daily struggles and take a “trip to the South Seas” with exotic tropical drinks! (inspired by drinks in the Caribbean….) 🙂
So I started with the Pontchartrain Pearl Diver….it`s such a good drink!…..balanced, fruity and rummy! The Pearl Diver is a mix ofÂ honey-butter-spice mix blended with passion fruit, lime and Jamaica rum. The butter adds a wonderful slightly viscous mouth-feel, if you didn`t know it was butter in the mix you wouldn`t know what it was but you would know there was something there….
They are both gorgeous in their presentations with the Pontchartrain Pearl Diver in the new re-made super cool Pearl Diver`s glass.
The Latitude 29
The Rum Barrel is according to the menu a communal drink but it says “For 2 to share, or 1 thirsty pirate to hoard. A kill-devilâ€™s brew of 3 rums, 4 juices, multiple herbs, spices and sweeteners …” – so apparently I`m a “thirsty pirate” since I had no problem drinking it all by myself….
It sure makes you feel like a rummy pirate! 😀
It`s presentation is BEAUTIFUL! and fun! see the picture….they really take time to garnish up these beauties….and the drink itself is strong and rummy/fruity/spicy. One of my favorites!
Rum Barrel, complete with pineapple peel, cherries, orchid, swinging monkeys and umbrella! superfun garnish 🙂
And so is the Coffee Bongo…..also incrediblyÂ nicely garnished….with a pineapple leaf cut out to look like a palm tree frond…..topped with two coffee beans….stunning! the drink is also strong/spicy and rummy with lots of character and if you like coffee and pineapple together, you find it here.
Every drink is not rum though….thereÂ´s a drink called “Outcast of the Islands” which was amazingly tasty and is a mix of London gin and Persian lime…with cinnamon, ginger, almond and anise,Â heavenly….
And it LOOKS heavenly too! it comes served with an ice shell…..how cool is that? and the Navy Grog comes with the iconic ice cone which is made with the Bum`s ice cone device sold by Cocktail Kingdom (as well as the Pearl Diver`s glasses, the swizzle cup and the skull bar spoons)
And there are drinks with bourbon, brandy, tequila, beer and vodka….but I haven`t tried them all yet….there`s something for everyone in the drink menu too. Me, I tend to mostly stick to the rums….
Outcast of the Islands and the iconic Navy Grog
TheÂ Professor Remsberg`s Punch is a very interesting drink and very tasty too,Â the drink contains “Fine old Guadeloupe rum, gently stirred with lime and a Caribbean spiced syrup discovered over 30 years ago in San Juan by the Professor himself”…….I wonder what is in that syrup?Â If you didn`t know, Stephen Remsberg is the worldÂ´s biggest rum collector.
It`s evident to me that they pay as much attention to the garnishes as the drinks themselves because some of these drinks ar off the charts when it comes to beautiful presentations! you get a little work of art in your hand!
And the drink names alone takes you on a exotic journey…..a lot of them created back in the heydays of tiki.
Tasty, exotic and beautiful.
The Hawaii 504
You know, you need to go there and just try all these heavenly things! btw….between 3 and 6 pm every day itÂ´s Happy Hour with a special menu….where among the drinks you`ll find the Banana Banshee and the Royal Hawaiian Cocktail….both perfect to cool you down when itÂ´s hot outside which is a guaranteed thing in New Orleans during the summer.
And the best thing of all….you get the Steak Frites for half the price!Â what is there not to love?
The Banana Banshee is a frozen cocktail with Jamaican rum, lime, coconut milk and coconut cream, fresh banana and aztec bitters and topped with grated chocolate!
I also ordered a few off-menu drinks with the help of Jeff Berry`s Total Tiki app, such a handy thing to have! and they were delivered top notch! I think Steve outdid himself with the Coconaut….coming beautifully garnished with a Cruzan Blackstrap float on the side. It tasted absolutely heavenly…..it was a mix of Hamilton 151 Demerara, El Dorado 5, for the rums plus that lovely float of blackstrap to pour yourself 🙂
This Coconaut was incredible!
The Zombie was spicy and nice just as I expected, and just about right with the strength, and the Kamehameha Rum Punch did live up to itÂ´s name…..
Kamehameha Rum Punch and the Zombie…..
This interestingÂ drink recipe is from Sippin`Safari and originates from the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink around 1960.
So who was King Kamehameha you might ask?Â Kamehameha â€“ also known as Kamehameha the Great was the head of a dynasty ruling the Hawaiian islands for more than a century. The name Kamehameha (pronounced kuh-may-ha-may-ha) means â€œthe one set apart.â€Â He conquered the Hawaiian islands and formally established the Kingdom of Hawai`i in 1810.
This drink is actually named after the Hotel King Kamehameha in Kona, Hawaii who took the name after the great Hawaiian King â€“ Kamehameha.
Every year on Kamehameha Day (June 11, a state holiday in Hawaiâ€™i), National Statuary Hall is the scene of a ceremony in honor of the king and the statue of Kamehameha the Great is draped with lovely (and loooong) leis of fragrant flowers from Hawaiâ€™i. The Festival continues to pay tribute to Kamehameha and acts to preserve and perpetuate the Hawaiian culture.
And as every tiki bar should, there:s also a couple of different communal drinks on the menu, the newest one is a monster drink called the “Plantocracy Punch” for 6-8 people but we were only three so we tried the Lapu Lapu which uses a recipe which according to the menu is aÂ Don The Beachcomberâ€™s â€œlostâ€ unpublished 1964 recipe, recently discovered by the Bum and presented here for the first time in over 40 years.
And of course it`s appropriately garnished with little mermaids taking a rummy ice bath…..
Fruity, spicy, rummy Lapu Lapu and little mermaids swimming in the bowl….
While sitting in the bar I spotted two Samaroli rum bottles….and so of course I ordered a sample of each….and with the rum samples you get a small shot glass with water and a dropper, neat.
One was the 13 year old Guadeloupe 1998 Rhum Agricole and the other 1988 Demerara Dark Rum. The Guadeloupe is spicy and a touch smokey, with aÂ strong character but at the same time, not too aggressive, itÂ´s fruity, peppery, balanced and picky but also smooth.
A few drops of water brings out a whole array of tropical fruits flavors! this rum is incredible. I REALLY liked it!
The 23 year old 1988 Demerara rum had flavors of wood, macerated tropical fruits, apricot, vanilla, banana peel, mango and something else I couldn`t define…..but here a few drops of water didn`t bring out much change….still very woody, strong and fruity. Also a very good rum!Â Both of these rums are distilled in the Caribbean and then matured in Scotland.
They are not cheap but they are unique rums and they give you something to remember.
Then I saw a curiosity on the menu….it had a sort of mellow toasty coconut flavor…interesting….and I think it also could be used as ingredient in some of the drinks maybe? how about a Toasted Coconut Daiquiri?
The Interior Decor…..
Here is top crafts….the first thing you notice is of course the big centerpiece which now is in the same spot as the huge mirror was when it was the bar at Iris. The centerpiece is a huge carving ofÂ the Pacific Islands in a map in the forms of small tikis made by Daniel Gallardo aka Tiki Tiablo, and it`s a stunning work of art!!
Here is a collage of close-ups ofÂ the “Islands” in the map and thereÂ´s a nod to New Orleans too….do you see the fleur de lis on top?
Bosko Hrnjak did all the new (non-vintage) light fixtures and all of the new (non-vintage) tiki carvings, wall panels, etc, over 50 of them in total. And Dave “Basement Kahuna” Wolfe did 8 Easter Island carvings on the hut wall-dividers.
It`s all beautiful….
Another (practical) thing I greatly appreciate are theÂ power outlets with USB ports located on each side of theÂ tables, I wish more bars had that, it should be standard everywhere.
Tiki glasses, Barspoons and Orgeat
All tikiphiles already knows about the Pearl Diver`s glass, the swizze cup and the cool skull bar spoons which you can find at the Cocktail Kingdom which I mentioned above….but a new thing is the Latitude29 orgeat which comes in a heavy round glass bottle and is sold in the bar.
I haven`t tried the orgeat yet even though I bought a couple of bottles (USD 15 each) but i`m out travellling so that will have to wait.
So to sum it all up, what I was looking for was how the food and the drinks tasted and wereÂ presented and if thereÂ´s consistency….(and yes I have returned) and how the decor and the feel of the place was, what music did they play and how loud? is it possible to have a conversation or do you have to scream? and how I was treated as a guest.
Personally I have nothing to complain about, the food and drinks are top class, the decor tasteful and genuinely tiki, it`s a laid back and relaxed feel, the staff attentive, professional and very sweet and so I`ll keep coming back, this is now my primarily watering hole in New Orleans :-).
That said thereÂ´s a lot of very good bars here, I just happen to really really like well made tiki drinks and in the relaxed vibe andÂ environment ofÂ a real good tiki bar, there I feel the most at home.
Since it`february itÂ´high time i plunge into the Tiki Month which is an annual and very cool event over at the Pegu blog.
IÂ´m a bit late to the party because of mardi gras and then a rum review (Caroni-97) – but now i`m ready and very timely i happened to get a few new tiki mugs….
It might look like a joke to say i`m doing the tiki month here since every month all year is tiki month on this blog more or less…but nevertheless – Doug` tiki month is OFFICIAL and when it kicks off itÂ´s some serious business!
His annual tiki month is a beloved thing and it sets the tone for the rest of us tiki afficionados… His rapid parade of interesting posts are guaranteed to keep you busy for a long while and i get a lot of inspiration from them.
To kick it off here i decided to make the cocktail that is the namesake for one of my new tiki mugs – the Sumatra Kula. The mugs i got are made at the Fireworks Ceramics Studio in Glasgow, Scottland and they are made for the Glasgow Tiki Bar.
I got three mugs, the Sumatra Kula, the Coconut and the Pineapple which they serve their pina coladas in at the bar.
Nice work they are doing!
So the cocktail to go first in the Sumatra Kula mug has to be the Sumatra Kula of course. ItÂ´s a classic typical tiki drink with rums and fresh fruit juices. But instead of using a white (or light) rum and a rhum agricole blanc i went on the dark side…
Sumatra Kula (Sippin`Safari)
0.5 oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz orange juice
0.5 oz honey-mix (equal parts honey and water, warm up to mix, let cool and bottle, keeps in the fridge for about a week)
1.5 oz Caroni -97 single barrel heavy rum ( Sub with Smith and Cross)
1 oz rhum agricole vieux
3 oz crushed ice
Put everything in blender, saving ice for last, blend at high speed for no more than 5 sek. Pour into a tiki mug and add crushed ice to fill. Garnish with a mint sprig. (which i didnÂ´t -Â i used pineapple slices and leaves.)
HereÂ´s a strong and spicy rum drink from SippinÂ´Safari, it was created at the Hawaiian Village motel and restaurant in Tampa in 1969 by chef Joe King Sui in true tiki style and ambiance back in the golden tiki days.
The drink is a mix of dark or aged Puerto Rican and Myers rums,vodka, pineapple, orange and and lime juices, passionfruit syrup and honey and blended with crushed ice.
I have changed it up a little bit though since i don`t have the exact rums, so i used Smith and Cross and Appleton Extra and a homemade vanilla flavored vodka and then all fresh juices.
It turned out a strong and spicy drink…
Then i made a variation of it and changed the Appleton for an aged rhum agricole and the vodka for a white rum, then switched orange juice for fresh grapefruit juice and added a dash of angostura bitters.
Turned out tasty as well.
0.75 oz fresh lime
1 oz unsweetened pineapple juice
1 oz fresh orange juice
0.5 oz liquid honey
0.25 oz sugarcane syrup
0.25 oz passionfruit syrup
2 oz Appleton Extra dark Jamaican rum
0.5 oz Â Smith and Cross strongÂ dark Jamaican rum
0.75 oz vanilla flavored vodka (natural homemade with tahitian beans)
2 cups crushed ice
Dissolve honey in lime juice and place in a blender with all other ingredients and blend for 30 seconds. Pour in a tiki mug or tall glass and fill up with more crushed ice.
Garnish with pineapple leaves or slice and if you wish maraschino cherry.
Today it is the Kamehameha Day in Hawaii and so to celebrate – here`s a favorite again, Kamehameha Rum Punch.
This interestingÂ drink recipe is from Sippin`Safari and originates from the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink around 1960. The reason i post it again is that today its the memorail day of Kamehameha the Great in Hawaii and that`s worth celebrating.
So who was King Kamehameha you might ask?Â Kamehameha – also known as Kamehameha the Great was the head of a dynasty ruling the Hawaiian islands for more than a century. The name Kamehameha (pronounced kuh-may-ha-may-ha) means â€œthe one set apart.â€Â He conquered the Hawaiian islands and formally established the Kingdom of Hawai`i in 1810.
This drink is actually named after the Hotel King Kamehameha in Kona, Hawaii who took the name after the great Hawaiian King â€“ Kamehameha.
Every year on Kamehameha Day (June 11, a state holiday in Hawaiâ€™i), National Statuary Hall is the scene of a ceremony in honor of the king and the statue of Kamehameha the Great is draped with lovely leis of fragrant flowers from Hawaiâ€™i. The Festival continues to pay tribute to Kamehameha and acts to preserve and perpetuate the Hawaiian culture.
I wish i could have a fragrant lei around my neck but will have to do with an ice cold drink..which isnÂ´t bad at all.
1 oz Light Rum
2 oz Unsweetened Pineapple Juice
1/2 oz Lemon Juice
1 tsp Blackberry Brandy (i used Creme de Cassis)
1 tsp Grenadine (i used my homemade hibiscus grenadine, which adds a fresh tropical floral aroma)
1 tsp Sugar Syrup
1 oz Dark Rum
Shake everything but the dark rum with ice and strain into a tall or rocks glass filled with crushed ice. Float dark rum on top, and garnish with a pineapple chunk speared to a cherry.
The Coconaut is a very tasty Tikidrink which i like a lot. This evening i was going to let some friends taste this drink and i wanted a nice garnish. So what would fit better than some toasted shaved coconut?
Usually the only coconuts that can be found here are those brown onesâ€¦but that is ok as the brown edge is nice on the coconut shavings when used for garnish. To crack open one of those brown coconuts is easier than most people think. All you need is a coconut, a bowl and a large cleaver.
Hold the coconut over a bowl in one hand such that the middle of the nut rests in the middle of your palm, with the tip on one end and the eyes on the other. Now, whack the coconut with the back (that is to say the blunt side) of the cleaver a few times all around the center until it cracks open cleanly into two nearly equal halves. Make sure you use the blunt side of the cleaver. Catch the juice in the bowl as it drains from the cracks.
After the nut was cracked, (it took 1 minute), i shaved the flesh with a potato peeler making sure to get a little bit of the brown shell. The shaved coconut pieces can be toasted to a golden brown so they become crispy and have more flavor. Let toasted nuts cool completely before using. They can be stored, covered, in a cool, dry place for up to 2 weeks.
OVEN: Spread the coconut pieces evenly in shallow pan. Bake in preheated 350 degree F oven 5 â€“ 7 minutes or until golden brown. Stir frequently and donÂ´t leave unchecked.
MICROWAVE: Spread nuts evenly on microwave-safe plate. Microwave on high 1 minute; stir.
Microwave on HIGH, checking every 30 seconds, until nuts are fragrant and browned.
Now the coconut was sorted out, so on to the drink, the Coconaut!
The recipe in Grog Log calls for Lopez coconut cream and of course that`s one of those things i cannot find here so i used the only thing available, Opies â€œcream of coconutâ€. Its very sweet so i used a bit less. This is blended with dark Jamaican rum, i used Appleton VX. I could have used the Extra or Reserve but i have more of the VX left.. And then the fresh lime juice, i LOVE fresh lime Juice!
And in the blender with crushed ice until slushyâ€¦
8 oz Lopez Coconut Cream
2 oz Fresh Lime Juice
7 oz Dark Jamaican Rum
The toasted coconut pieces proved to be a excellent garnish as it was not only nice to look at but also very very yummy to snack on right out of the drink.
COCONUT CHIPS WITH SEA SALT
The leftover coconut chips will last about 2 weeks in the fridge and can be used as a snack, or bar snack (well..if you drink or serve something else than coconut drinksâ€¦) or if you want to make just the snack:
1 coconut, butter, sea salt
Preheat oven to 350F and prepare a baking sheet by rubbing with butter. Open the coconut and shave into thin slices and bake them as described above. Then sprinkle with sea salt and serve in an empty coconut shell.
As this is a coconutty post i finish with a coconutty drinkâ€¦i was lucky to find a fresh green coconut and sometimes the simple things are the best..
To easily open a fresh green coconut all you need is a cleaver and a chefs knife. You first cut off a piece from the bottom to make the nut stand steady and then you â€œshaveâ€ the upper part of the nut to form a top which you cut off. Then pour some rum in the nut and chill it in the freezer for a while before adding a straw and maybe squeezing some fresh lime on top.