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!

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!

LEMON HART TO EUROPE

Yes folks, the Lemon Hart rum including the 151 will be sold in Europe by Distillerie Kammer-Kirsch who are the exclusive distributor for Lemon Hart in Germany and Austria who will start with the reintroduction of the product latest beginning of August.

That was some great news me thinks!

Lemon Hart 151 (75.5% vol.) and Lemon Hart Original (40% vol.) are the authentic blends of select Demerara rums, distilled, aged and blended on the East Bank of the age-old, world famous colony of Demerara in Guyana.

As many of us know there were in excess of 200 small distilleries operating in Guyana in the 17th and 18th centuries which eventually were closed down and today, there remains just one distillery (DDL) situated at the historical Plantation Diamond Estate. At this distillery, the time honored techniques, standards and methods of the age-old art of rum distillation, aging and blending are maintained even to this day.

Kammer-Kirsch are one of the preeminent importers of premium spirits in Germany today, representing international brands such as Tia Maria, Seagram’s Gin, Buffalo Trace Bourbon and Benriach Single Malt Scotch.

In the world of overproof rums, there is only one legend, one that is called for by name. distilled, aged and blended in Guyana, Lemon Hart 151 is a high proof (75.5% vol.) Demerara rum, best used in moderation as a float in tiki drinks and signature cocktails alike.

According to most tiki drinks aficionados including myself, there is no substitute to Lemon Hart 151. Last available in the German market in 2009, Lemon Hart 151 was at that time a favorite of mixologists and as a result, the leading dark rum for cocktails in bars and nightclubs in Germany.

Tasting notes: hints of burnt caramel, dried apricot and baked apples with that typical a bit smoky flavor of a true demerara rum.

So folks, we thought it was going to be gone but luckily for us imbibers instead it´s now sold in the US and soon also in Europe – the legend lives on.

I´ll happily drink to that!

SWIZZLES part 3 – 151 Swizzle

To continue my swizzle series…here`s the 151 Swizzle – and this is one hell of a tasty drink! it`s very simple too – and the combination of ingredients is brilliant. This drink was served by Tony Ramos at Don the Beachcomber`s in Hollywood in the 1960s.

Using 1.5 oz of the heavy Lemon Hart 151 demerara rum this drink is very distinct with a power of its own. Demerara rum is my favorite rum, it has the same pungent flavor as pot still Jamaican but is a bit smoky with a flavor that is unmatched.

The 151 Swizzle is also what is going to be made by 151 bartenders who will perform the very first unique swizzle ritual named 151 SWIZZLE-BE HERE NOW which i wrote about in my first pre-Tales post for TOTC 2011.

That means that all 151 bartenders will swizzle together at the same time in the same place with 151 original swizzle sticks from Guyana making the 151 Swizzle!  and guess who´s gonna imbibe them?

Well, i`ll hopefully be one…together with the rest of the folks attending this seminar lead by Stanislav Vadrna. It`s a veritable 151 Swizzle party! and on top of that held in my favorite place on earth – my beloved New Orleans.

There might still be tickets left..check on the TOTC blog.

Now back to the 151 Swizzle, it`s tasty and it´s strong and has that extra touch of spiciness from freshly grated nutmeg and cinnamon stick, depth from the Lemon Hart 151 rum, a touch of anis from Pernod (or Herbsaint) and a balanced sweet-tartness from sugarcane syrup and fresh lime –  it´s handsdown one of the best swizzles out there.

Here´s the recipe (from Remixed) to make it at home:

151 SWIZZLE

0.5 oz fresh lime juice

0.5 oz sugarcane syrup ( I use Petit Canne – because it has a special flavor)

1.5 oz Lemon Hart 151 (or El Dorado)

Dash Angostura bitters

6 drops Pernod ( i used Herbsaint)

8 oz crushed ice

Freshly ground nutmeg

Put everything except nutmeg in blender and blend for 5 sec. Pour unstrained into a tall glass with flaired top if possible to give more room for the freshly grated nutmeg on top. Garnish with a cinnamon stick.

Of course you can swizzle instead of blending, it´s a swizzle after all.. swizzle or blend and If you blend make sure to not blend for more than 5 sec unless you want it slushy..

And since this one is very strong even though the melting ice dilutes the heavy rum in it i think it´s good with just one unless you pace it, drink some water and let enough time pass in between drinks.

And that is said by one who likes strong rum drinks.

Happy swizzling!

MIXING THROUGH GROG LOG 17 – Cruzana

Cruzana is the 17th of the drinks in Grog Log and the name does of course come from the rum that the recipe calls for, Cruzan Gold rum.

It also says “or use Barbados rum” – and since i have no Cruzan but do have a rum from Barbados (Plantation) i`m using that instead. So maybe it should be called Barbadiana..

When it comes to maraschino cherries i prefer to use real cherries and let them soak in maraschino liqueur, brandy or mezcal – rather than using the commercial cherries which are stripped of all flavor and dyed bright red. (or green or black) the dyed ones does look good in drinks but they aren´t tastier! I only use them when there`s no fresh cherries to get and my jar is finished.

This drink was created by the Cruzan rum company in cirka 1960s.

CRUZANA

cruzana

2 oz grapefruit juice

0.75 oz syrup from maraschino cocktail cherry jar

2 oz Cruzan gold rum or Barbados rum

Shake with ice cubes and pour into collins glass.

Tastes nice but it´s nothing special..

In my twist of this drink i decided to punch up the strength a bit, i happen to like strong rum drinks, so i also added a float of Lemon Hart 151 and used Pusser`s red label and some coffee liqueur and hazelnut orgeat instead of maraschino syrup from the jar.

Now this entirely changes flavor profile of the drink of course. I took away the maraschino cherry syrup mainly because i believe mine is a tad too old, it`s fully usable but have lost its spark.

Freshness of ALL ingredients is important! apart from aged alcohol..to an extent..but even that becomes not so good after too long a time. So when you open your bottle of rum you better drink it..

In this drink, the pineapple juice gotta be a good one, either fresh or a good quality juice, NOT from the can! a bad pineapple juice will ruin this drink.

SCOONER


2 oz unsweetened pineapple juice

2 oz Pusser`s rum

0.5 oz fresh lime

0.25 oz coffee liqueur

0.5 oz Trader Tiki`s hazelnut orgeat

Float Lemon Hart 151

Shake and strain into a snifter filled with crushed ice, garnish with mint and flower ( i used a spider lily)

I like the addition of coffee and nuts in this drink plus some more potent rums.

Tastes like a tiki drink….looks like a tiki drink and i love me some tropical tiki libations! what more can i say?

Next drinks up from the Grog Log will be two lovely daiquiris..

Sugarcane bar

 

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MIXING THROUGH GROG LOG 13 – Coconaut

Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and cream of coconut  (not coconut cream which is a different thing)

I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.

So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!

COCONAUT

coconaut2

8 oz Lopez Cream of Coconut

2 oz fresh lime juice

7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz Pusser´s overproof)

Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.

In Grog Log there´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. I´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!

FLAMING DEMERARA COCONAUT

flaming-demerara-coconaut

2 oz Cream of Coconut

0.5 oz fresh lime

1 oz Demerara rum

1 oz Lemon Hart 151

1/4 oz Kahlua Coffee Cream or other coffee liqueur

Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.

Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.

Finally, the 2nd twist, let´s add some smoke now and see how that will taste. With smoke i mean mezcal and  i`m gonna use my favorite, the crema – made for women and a few strong men! (that´s what it says on the label) such a true thing!

And i love crema de mezcal, it´s so smooth, lightly smokey, creamy and mixes wonderfully.

SMOKY COCONAUT

smoky-coconaut

A silly name i know.-) but that´s so appropriate in the Tiki world..

2 oz Cream of Coconut

1 oz Smith & Cross Jamaican rum

1 oz Del Maguey Crema de Mezcal

0.5 oz fresh lime

1/4 Kahlua Coffee cream (again, but yes – i insist)

0.5 oz sugarcane syrup (Petit Canne)

Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.

I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.

The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.

Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?

BRING BACK LEMON HART 151!

lh1512

Something is brewing…i can sense it – or is this only my own imagination?

But in a while i believe we might have LH151 available for the US to start with..(hoping Europe will follow)

LH151 was for a while believed of being discontinued – but that`s not what happened. Instead what actually happened was that Pernod were looking to sell the brand..and so eventually it was sold – as many of you already know – and is now being produced in Canada by Mosaiq who bought the formula and rights to the Lemon Hart brand from Pernod Ricard in feb 2010.

Pernod had been blending and bottling Lemon Hart 151 at their Corby Distillers plant in Windsor, Ontario since they bought Allied Domecq on July 26, 2005. This actually was one of the places where prohibition spirits once were manufactured before being smuggled to the US. Mosaiq now has a new bottle and label which is close to how the old one look like, you can find a picture of the new here and on their website – http://www.mosaiqinc.com

After a few trademark disputes over use of the ‘Demerara’ name, Demerara Distillers Limited has agreed to not only supply Mosaiq rum but has also licensed them to use the Demerara Rum name of the new Lemon Hart labels.

I find the new bottle and labels to be quite nice, not too different from the ones we are used to, so that`s ok with me – or really – they could use any label and bottle as long this rum continues to be produced..

So LH151 will continue to be produced as was before Mosaiq bought the brand, but now it will be blended and bottled – from the same Demerara Rum as before – but at a facility in Newfoundland.

Well..the US is waiting to be able to buy it..and not only in the US are people waiting..hoping…dying of thirst for LH151..

Lemon Hart 80 proof is widely available in Canada, but Lemon Hart 151 isn’t sold anywhere as far i`ve heard, due to a lack of demand. Considering the lack of attention paid to the brand by Pernod,that might change. In the meantime there are only a few pallets of Lemon Hart 151 quietly waiting in a Windsor, Ontario warehouse for the dust to settle from the acquisition of the Lemon Hart brand.

So what’s the problem? Windsor Ontario is just across the river from Detroit and you can see the US from the warehouse. Well, in order for the last cases of Lemon Hart 151 that Pernod bottled to be sold, Mosaiq has to make a deal with a US importer to import and market this rum.

Then in addition to paying for the rum, there is the Federal Tax that has to be paid when the rum is carried across the border. The old labels say ‘Imported by Pernod.’ This isn’t a big deal but it takes time to get a letter of exception for the rum to be imported by a third party or a sticker has to be added to the bottle, and Mosaiq has yet to appoint an importer.

THE LEMON HART BRAND

This brand was established in 1804 by Mr. (Lehmynn) Lemon Hart who also became one of the first rum suppliers to the Brittish Navy, so this rum has some history…and rum were brought over the seas to be blended at his Lemon Hart Rum Company in London.

Actually there are two 80 proof rums, but in the US and Canada there is no Jamaican Lemon Hart which is sold in Europe and also exists in an overproof (73%) version and then we have the 151 demerara – so there´s four different Lemon Hart rums in the world.

In Canada the Demerara rums will be bottled at 80 and 151 proof. Probably the Jamaican Lemon Hart rums are going to go away. The Canadian label only shows 80 proof since that is the only label that is currently sold in Canada. According to Mosaiq there has never been any demand for Lemon Hart 151 in Canada – but i`m sure there must be some fans of this rum there…?

The 151 demerara is a jewel of rum and which really is irreplacable and the reason we can`t let this rum go.. This is a rum so perfectly suited for real full flavored rum drinks and absolutely necessary for many exotic tiki drinks.

LH151 really got that flavor..its absolutely full bodied, strong and so satisfying and makes for perfect floats – really its the ideal floating rum..and as its a highproof rum it should of course be used in moderation but it defenetily makes cocktails kick ass.

At one session at the Tales this summer (Full Sail) the message was clear – Bring back LH151!

I sit here with my one bottle of the precious stuff which i`m gonna try to really pace with..but that´s not so easy, neither is it fun, i wanna be able to enjoy this rum whenever i want without having to worry about not being able to find it again once its finished.

I know there`s many that, like me, sit with their last bottles..or their last three bottles, and wonder if they will ever see another bottle. And there are even more that wish they even had a bottle of Lemon Hart 151. Those of you who managed to stock up – you are lucky!

It still seems to be available in some remote places and a few of the good tikibars still pour it, but only because they were able to buy it up as the supply dried up in the US. There are many more bars that have pulled drinks from their menu because they can’t get LH 151 at all. To complicate the problem, in the US, state rules prohibit bars from buying alcohol from out of state and pouring it in the bar so even if a bartender can find the odd bottle or even rarer case of Lemon Hart, they can’t legally pour it.

But for most of us, we all had the same questions, when will it come back and if so, to WHERE? – well folks..now we know..the new questions are: When and where will it be available to the US? and then – internationally? There is a Lemon Hart 151 Facebook fan page where you can check for the latest news.

In the meantime while i´m waiting to get an answer i`ll swizzle up something that needs a little LH151 in it because rum is supposed to be enjoyed right?

CHERRY SWIZZLE

cherry-swizzle

1 oz El Dorado 8 yo

0.5 oz LH151

0.5 Smith & Cross

0.5 oz fresh lime

0.5 oz Cherry Heering

1/4 oz Sugarcane syrup (Petit Canne)

Dash Cherry bitters

Dash Xocolatl Mole bitters

Top with lemon soda

Crushed ice

Swizzle everything except lemon soda in a tall glass until it frost, top with the lemon soda and garnish with mint.

 

Sugarcane bar

 

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