MxMo LXXXVI, Pineapple!

Pineapple ready for cocktail mixing

The Hawaiians call me hala-kahiki, meaning hala from a foreign land….. who am i?

The PINEAPPLE !!

The mighty pineapple is the topic for this months Mixology Monday hosted by Thiago of the BartendingNotes blog. I haven`t participated in the MxMo in a very long time and so it´s long due…but who can resist such a topic? i love pineapples!

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Here´s what was said in the MxMo announcement: Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into… some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood.

One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned.

Be in a tiki cocktail, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!

The pineapple is called the “King of Fruits” for a reason – there is NO other fruit that has become so famous as the pineapple, not even banana! there is even pineapple houses built! And it´s so incredibly versatile, you can do so much with it, in drinks and food in a million ways….use as serving bowl, lamp, it´s sung about, painted, photographed…and no wonder, the fruit is beautiful! and a fabulous cocktail ingredient, and that`s where i use it the most and i use it extensively.

King of Fruits Swizzle

MxMo pineapple King of Fruits Swizzle 3

0.75 oz Koloa Kaua`i Coconut rum

0.75 oz Plantation overproof rum

0.5 oz Lost Spirits Navy Style rum (float)

1 oz Pineapple juice

0.5 oz honey-mix – equal parts honey and water, heated up to dissolve the honey and mix, then cooled to room temp

0.75 oz fresh lime juice

2 dash Bitter End Jamaican Jerk Bitters

Top with a little Sanpellegrino limonata

Swizzle all ingredients and top with Sanpellegrino limonata (sub Schweppes lemon)

Garnish with two pineapple leaves and a cocktail cherry.

A robust and typical tiki swizzle!

Mauna Kea

Mauna Kea

1 oz Rhum JM agricole blanc

1 oz Lost Spirits Polynesian Style rum

0.75 oz fresh lime

0.5 oz sugarcane syrup

1 oz pineapple juice

dash Mozart Chocolate bitters

1 egg white

Shake hard to emulsify the egg white, preferably dry shake first, then strain into a glass filled with cracked ice and partly rimmed, (with brown sugar) and top with grated nutmeg and cinnamon powder and then garnish with a pineapple leaf and speared cocktail cherry.

This drink is strong since the Lost Spirits rum is overproof but it´s still like drinking rum flavored silk…

And here´s a bonus – the rum sauce for pineapple skewers – as simple as it´s delicious, just rum, honey and cinnamon!

Last year at the Tales i went to a pineapple seminar and learnt a lot about this fruit and at the Angostura Rum pool party they served this rum sauce in pineapples to dip pineapple skewers in, a recipe i took with me, very tasty.

Rum Sauce to dip pineapple skewers in

RUM SAUCE

Fill a hollowed out pineapple fruit with rum, dissolved honey and cinnamon sticks. I first placed in a pan 4 oz aged rum (or rums) of choice, 2 roughly crushed Mexican cinnamon sticks (canela) and 2 tsp honey and slowly heated it up (carefully) just to dissolve the honey and let the cinnamon sticks start giving off their flavor.

Then leave to cool and sit for 15-30 min to let the flavors intensify. Then pour in the pineapple and dip pineapple skewers in the rum sauce, it´s delicious! and a perfect party or movie snack.

MxMo pineapple limonata

The limonata is one of my favorite soft drinks…

MxMo pineapple King of Fruits Swizzle 2

This awesome tiki mug is created by Scott Taylor who lives on Maui, Hawaii. if you want to see the awesome and very detailed mugs he makes you can go and check out his pictures on instagram ( type the name tikipop ) 

His shop “Beach Bumz” is one of the stops of Maui Tiki Tours owned by another great tiki mug artist – Rob Hawes – who`s Kala mug i featured in this earlier post. You find his pics on instagram too, (type tikirob) 

King of Fruits Swizzle

A loaded pineapple bowl..

MxMo Pineapple the rums

With potent delicious rums…

Happy Monday!

OLD CUBAN AND A HINT OF CHOCOLATE

After doing so many Mixing through Grog Log posts filled with tasty tiki drinks i now feel like doing a classic rum drink and was reminded of the Old Cuban cocktail by Douglas Ford over at Cold Glass.

The Old Cuban cocktail was invented by Audrey Saunders of New York’s Pegu Club and the original recipe used Bacardi 8 rum. But i didn´t have the Bacardi 8 either and so i reached for Smith & Cross. This is an excellent rum cocktail and very nice now when it´s summer.

Think of this cocktail as a grown-up mojito with a bit more complexity and aroma.

THE OLD CUBAN COCKTAIL


1.5 oz dark rum (Smith and Cross)
1 oz simple suger (Demerara)
0.75 oz fresh lime juice
1–2 dashes Angostura bitters, to taste
6 leaves of fresh mint
sparkling wine to top (champagne or prosecco)

Muddle mint and juiced lime hulls lightly. Add rum, syrup, bitters and lime juice. Shake until well chilled. Double strain into a chilled cocktail glass. Top up with champagne or prosecco. Garnish with mint or sugared vanilla.

I wanted to make a twist of it as well staying true to my habit of playing around with cocktails. I´m somewhat into chocolate right now for some reason and so i decided to add some chocolate flavors to the party adding a little bit of the excellent Mozart Dry Chocolate Spirit, a dash xocolatel mole bitters and a whiff of fresh chocolate mint and came up with the Chocolate Cuban.

Here´s the recipe, hope it pleases somebody:

CHOCOLATE CUBAN


1.5 oz Smith & Cross Jamaican rum
0.5 oz demerara sugar syrup
0.5 oz fresh lime
0.5 oz Mozart Dry chocolate spirit
1-2 dashes xocolatl mole bitters
6-8 leaves fresh chocolate mint
Prosecco to top

Muddle mint and juiced lime hulls lightly, be careful with the mint, it will become bitter if muddled too hard.

Add rum, Mozart Dry, xocolatl mole bitters and lime juice and shake well with ice cubes.
Double strain into a chilled cocktail glass and garnish with mint and/or sugared vanilla.

I think chocolate goes very well with the Old Cuban and chocolate and vanilla are as we know old lovers. I really like the chocolate version of the Old Cuban.

These two cocktails are perfect on a warm summer evening, try them!

CHOCOLATE JULEP

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Love me some Juleps…

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

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

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

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

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

CHOCOLATE JULEP

chocolate-julep

2.5 oz Bourbon (Using Maker´s Mark)

0.5 oz sugar syrup

0.25 oz Mozart Dry Chocolate Spirit

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

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

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

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

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

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

chocolate-and-vanilla-julep

Chocolate and Vanilla Julep

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

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

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

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

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

Now sit back, sip slowly and relax..

THE MAGIC OF ICE MOLDED TIKI DRINKS

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The magic of ice molded tiki drinks…

I wrote about it long ago but i feel it`s time to re-visit this topic. It`s not very often you see people write about ice-molds but here`s a post over at Let`s Tiki. The first time i saw a picture of a tiki drink with an ice mold of some kind was the cocktail chronicles post about the Luau Grog. it had that ice-cone you make in a pilsener glass. That picture was enough to make me dream..Then i saw a few pictures of the Dr Funk`s Son cocktail served in an entire ice-mold around the glass. The rest i saw in Beachbum Berry´s books and i was intrigued.

I made my first attempts in 2008 and made the Dr Funk`s Son and experimented with both crushed and plain ice molds around the glass with various results. I made a blog post about the other attempts to make ice molds as well. I found it to be difficult without an ice-shaver since you need fine ice for the molding made easier and with good results. I used a hand-mixer to get the crushed ice  become more fine.

I had to (and still have to) first crush the ice and since my hand-mixer is broken down i need to beat it with a mortar to become easier to mold. Since i let the ice cubes stay out for a little while to soften it`s necessary to work quickly cuz the melting goes fast. You mold the shape you want and then place it in the freezer for at least 2 hours before using in the drinks. They used to serve tiki drinks with ice molds back in the days…but in our time it`s a rare thing, but i`ve heard they does it in Mai Kai. It would be a very cool experience to order a few drinks served that way.

We know that we drink with our eyes too and how a drink is presented whether it has garnish or no garnish is very important and affects the whole drinking experience. And the ice molds has a way of transforming the feel when you have them in your hand, there`s something magic about them. Add to that the fact that a tiki drink in itself  has a magic feeling especially if you`re in a dark tiki bar with the right atmosphere. But that`s the whole point of tiki – escapism.

I`m gonna present a few drinks and ice molds that you easily can make yourself. If you have an ice shaver you`ll get much better results than i can get with just roughly crushed ice.nThe first drink is basically a raw chocolate Mai Tai served in an ice tower.

1) ICE TOWER

To make this ice-tower you need a glass and a plastic (or other) container that is larger than the glass, so you can put crushed or shaved ice and fill up with water in between after you place the smaller glass in the larger container. Make sure the glass is no taller than the outer container.

My glass did start to float a bit so i did place a stone on it. Then you put it in the freezer for at least 2 hours (or overnight). Then you hold the container under hot water until the ice/glass inside is loosened.

Then i did put it back in the freezer for another 30 min so it could freeze back a bit more before using it.

Here`s a basic Mai Tai, Trader Vic`s recipe but one ingredient is added, not much but the change produces a new cocktail – bittersweet, dry and crisp with a hint of vanilla – that`s the the Mozart Dry Chocolate Spirit and only 1/4 oz is added.

But that`s enough to change the drink. Since Mozart Dry is quite concentrated and has that crisp dryness you only need a little to create a very nice contrast. To go with the raw chocolate i used chocolate mint for garnish – and really, the leaves does have a decadent fragrance of peppermint and chocolate. (menta x piperita f. citrata “chocolate”) Its truly delicious! make sure the straws are short and placed near the mint.

Since it´s a new ingredient added i give the drink a different name even though basically it`s a strong chocolate flavored Mai Tai – served in the same kinda cool ice-tower as Dr Funk`s son.

PRINCESS PUPULU

princess-pupulu

1 oz demerara rum

0.5 oz Smith & Cross

0.5 oz Pusser`s overproof

1 oz fresh lime juice

0.5 oz orange curacao

0.25 oz orgeat

0.25 oz simple syrup

That`s the Mai Tai – now add:

0.25 oz Mozart Dry Chocolate Spirit

Shake with the spent lime shell in the shaker with crushed ice and pour unstrained into the ice tower, fill up with more crushed ice if needed.

Garnish with chocolate mint and speared cherry/pineapple chunk.

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From above the thin layer of ice on the glass is seen.

princess-pupulu-3

2) ICE SHELL

The next drink has a shell made with crushed ice like the drink in the pic on the top of this blog post – Del Coronado

To make an ice shell you fill the glass with shaved (or crushed) ice and with a spoon press on the ice so it goes upward and forming a shell around the edge of the glass –  pretty cool. To get this really nice you need an ice shaver. The ice-shells can be made a bit differently, some to look like a hood half over the glass, like an ice cave. While others are a thin wall of ice sticking up irregularly around the edge of the glass.

An ice-shell made with crushed ice instead of finely shaved may look a bit clumsy but it still works, it manages to add that mystic feeling of old tiki times gone by…and as for chilling the glass the ice-molds does that very well.

I have chosen a drink from Jeff`s latest book the Remixed that i like a lot to be served with the ice-shell.

PAGO PAGO COCKTAIL

pago-pago-cocktail-5

3 squares of fresh pineapple

0.5 oz fresh lime juice

0.5 oz green Chartreuse

0.25 oz Creme de Cacao ( i instead used Mozart Dry Chocolate Spirit)

1.5 oz gold Puerto Rican Rum ( ain`t got that..i used Smith & Cross)

Place pineapple, lime, chartreuse and cacao in a shaker and muddle. Add rum and ice cubes and shake well and strain into a chilled cocktail glass but in this case a glass with an ice shell.

The Pago Pago Cocktail dates back to 1940.

3) THE ICE CONE

Then we have the ice-cone as seen being served with the Captain´s Grog, Navy Grog and the Luau Grog. Its easy to make, just pack a pilsener glass full with shaved or crushed ice and place a straw in the middle, then freeze for at least 2 hours or even better, overnight.

When you take it out, pour warm water over the glass so the cone comes out.

I´m gonna use it in the Kon Tiki Ti-Punch from Remixed (page 202)

KON TIKI TI-PUNCH

kon-tiki-ti-punch-with-ice-cone

0.75 oz fresh lime juice

0.5 oz grenadine ( i used hibiscus grenadine)

1.75 oz Bacardi 8 rum ( didn`t have that so i used an aged agricole instead to change it up a bit)

1 tsp demerara syrup ( i used rich demerara syrup which is 2:1 demerara sugar to water)

tsp Guava jelly ( well..another hard to find ingredient..i used Guava jam)

A chunk of fresh pineapple

In your shaker, muddle the pineapple chunk and guava jelly in lime juice. Add rum, grenadine and demerara syrup.

Shake and strain into a punch goblet (or rocks glass) filled with a large ice cube – here replaced with the ice-cone.

Garnish with a lime wedge, pineapple chunk and mint sprig.

This drink was really nice with an aged rhum agricole. I used Clemènt VSOP and then i also added a small float of Pusser´s overproof…i like to kick up my drinks a little bit.

Finally, all i can say about using ice molds is that yes, it does take some time and effort to do them so i won´t do them very often..but when i do..oh my, it really is a special feeling to drink with an ice mold in the glass – but bear in mind that these molds here are really not very good because without finely shaved ice you cannot get that look the old ice molds have. For some reason shave ice devices are not sold here where I live so it´s a bit difficult.

And one more thing, when you work with the ice it`s easier with ice that has softened a bit and that requires that you work not too slow. When the molds are ready it`s good to let them freeze overnight. I did freeze mine for 2 hours but that was mainly because i wanted to et going with the photographing of the drinks. The molds doesn`t melt as fast as you may think, they keep quite good – at least long enough to imbibe the drink, especially if the molds are left to freeze overnight.

 

Sugarcane bar

HAPPY HOLIDAYS!

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The worlds tallest xmas tree…in Stockholm 2010

Its time to sit back and have a holiday drink or three!

And here`s three holiday cocktails – maybe one or all will suit your palates? the first is red like Xmas and contains Grand Marnier, Jamaican rum, lemon, simple syrup and fresh rosemary.

The second is the good old Nui Nui with a twist and the third is Bourbon Milk Punch with the addition of Mozart Dry chocolate spirit.

XMAS RED

xmas-red

1.5 oz. Grand Marnier
1.5 oz Smith & Cross Jamaican rum
1.5 oz. Cranberry juice
0.5 oz. fresh lemon juice
0.5 oz. simple syrup
Fresh rosemary needles

Muddle 8-10 rosemary needles with simple syrup.Add the rest of ingredients and
shake well with ice. Strain into a rocks glass with large ice cubes and garnish with a rosemary sprig.

CHRISTMAS NUI

christmas-nui

8 oz crushed ice, plus more for filling the glasses
3 oz Smith & Cross Jamaican rum
1 oz Lemon Hart 151
1 oz freshly squeezed lime juice
1 oz orange juice
1/2 ounce Cinnamon Syrup
1 1/2 teaspoons Vanilla Syrup
1 1/2 teaspoons allspice liqueur
1 dash Mole bitters
2 rough thick cinnamon sticks for garnish for a “rustic” style.

Shake all ingredients and strain into an old fashioned glass filled with crushed ice. Garnish with the cinnamon sticks.

BOURBON CHOCOLATE MILK PUNCH

bourbon-chocolate-milk-punch

2 oz. Good Bourbon
0.25 oz Mozart Dry Chocolate spirit
0.25 oz. Vanilla Extract
0.5 oz. Simple Syrup
1 oz. Heavy Cream
2 oz. Whole Milk
1 Egg White

Add the ingredients to a cocktail shaker with plenty of ice and shake vigorously until well mixed and frothy. Serve in a chilled cocktail glass and garnish with freshly grated nutmeg.

Happy Holidays!

CELEBRATE REPEAL DAY 2010!

Repeal Day on dec 5th commemorates the anniversary of the day the United States repealed the Eighteenth Amendment and gave Americans the constitutional ability to consume alcohol.

If i could i would have attended the Repeal Day Ball in Washington DC held by the DC Craft bartenders Guild – where several of my fellow booze bloggers and cocktailian friends are going. But since i can`t do that i have a tasty cocktail here – its a rum cocktail called Pago Pago and since it contains both muddled pineapple and green Chartreuse and i had all the ingredients on hand i`s right up my alley.This cocktail dates back to circa 1940 and can be found in Beachbum Berry`s Remixed.

PAGO PAGO COCKTAIL

pago-pago1

1 1/2 oz gold rum
1/2 oz lime juice
1/4 oz white Crème de Cacao
1/2 oz green Chartreuse
3 mud­dled pineap­ple slices

Mud­dle pineap­ple slices in a shaker. Add all ingre­di­ents and shake with ice. Strain into chilled cock­tail glass. Garnish with pineapple slice and leaves.

This is a very nice little cocktail, and after one i wanted another..

The green chartreuse and pineapple plays so well together with the rum and lime. But i didn´t feel much from the Creme de Cacao though, let`s see if Mozart Dry can change that.

So since this cocktail only did tease my appetite i decided to make a little twist of it as well since its so tasty and fun to play with. So instead of white Creme de Cacao  i took the ever so tasty Mozart Dry Chocolate Spirit and switched out the rum for something more potent like Smith & Cross and to make an interesting flavor some aged cachaca.

Mozart Dry is really one of my favorite spirits and i cannot enough recommend it, this stuff really can transform a cocktail.

PAGO #2

pago-2

1 oz Smith & Cross Jamaican Rum
1 oz aged Cachaca ( i used Abelha Gold)
1/2 oz lime juice
1/4 oz Mozart Dry Chocolate Spirit
1/4 oz sugarcane syrup (Petit canne)
1/2 oz green Chartreuse
3 muddled pineapple slices

Using Mozart Dry Chooclote spirit really changed things to the better! there wasn´t any pronounced chocolate taste immediately but then in the aftertaste it came…just enough of raw dark chocolate…awesome. The whole drink was nice, and i love Smith & Cross with green Chartreuse!

Happy Repeal Day everyone!