They are already launching new rums and I`m a bit behind, but the World`s End Tiki Spiced Rum is an interesting addition to the tiki and craft cocktail scene. World`s End Tiki Spiced Rum is the creation of Lester Schutters and Tom Neijens. ( the Drifter Bar, Belgium) I have tried the dark also and tried them both paired with some really exquisite chocolate, a very pleasant experience. and of course, in a couple of refreshing drinks too. In this post i`m making my own drinks, but before I do that, a little about the World`s End Rum:
The first World’s End Rum was created 3 years ago by Lester Schutters and is a spin off of his liqueur company 2240 Social Club . Out of a lifetime interest in rum, the next step was to create something that he was looking for but could not find on the rum market . And so the dark spiced rum was born, a combination of pot and column still rums.
After being on the road a lot, getting the chance to meet some great people in the business, Lester met Tom Neijens. Tom liked what he did with the dark spiced rum, and with the opportunity to talk about a mutual interest “rum “, they finally, after several rum-talks, came to the point that Tom was looking for – a way to commercialize what he had created . He already used a raw version in his cocktails . And as Lester was looking to expand his range of spiced rum, they decided to get together to create what would become World’s End Rum Tiki Spiced .
Lester created a tailored blend for this project, which was a blend of Trinidad, Tobago and Jamaican rums . Pure focused on taste, he started to look for the character that this blend would become and finally, after adding the right spices, he released the World’s End Rum Tiki Spiced . Main spices in this rum are allspice and cinnamon . That`s the story in short. It`s difficult to make a good spiced rum because to get balance of flavors when spices are added, paired with not getting it too sweet, is a not-too-easy task. And generally, many spiced rums i think, falls into the category of “too sweet” or “unbalanced”, but there`s some that are balanced and good too.
Personally I usually tend to prefer to use spiced rums as cocktail ingredients, and that`s because to my palate, a little goes a long way here and they are usually sweet, with anything from balanced, to quite sweet, to so sweet that your teeths cringe. But this rum I think, is on the balanced side on the scale.
It`s also a quite perfect match for a good Coke. And a good Coke, (a MUST for a Rum & Coke) is not the usual thing in the supermarket, sweetened with the horrible and unhealthy high fructose corn syrup, it`s the Mexican Coke which is sweetened with natural sugarcane. There`s also “old-fashioned” craft cokes you can try. One (local brand) in my country that I like is “Kitty Kola” which uses organic apple juice as sweetener and ecological ginger juice, lemon and kola nut. It has a really old-fashioned cola-like flavor, the way I imagine coke used to taste in the 40s-50s and I find it delicious. It does not taste like just a coke though, it has a flavor of it`s own.
And actually, when researching, I found out that this cola was launched in Sweden in the 1953, (originally from England) It disappeared because Coca Cola out-competed it but it`s now back again on the market (with a re-developed improved recipe with only organic all-natural ingredients).
The for this year unusually hot summer is now gone away, but a well-made Rum & Coke is really refreshing on any given day, so gonna present that here together with a few other drinks. Apart from going well with coke, I feel that the tiki spiced rum would go very well with a good Root-beer too, in for example the Caribbean Punch. I made a take on the “Don`s Caribbean Punch” (Don the Beachcomber, cirka 1957, from Sippin`Safari by Jeff Berry) on this blog many years ago. But of course, the tiki spiced rum as you can imagine, goes in all kind of cocktails. I decided to make a new take on the Caribbean Punch though, and making it on the slightly bitter side switching out Root-beer for Chinotto. Likewise I mixed equal parts of Kitty Kola and Chinotto in the rum and coke-type of drink to add a bit of a bitter edge to it.
But before I post the recipes, here`s just a little short note on how I find the World`s End Tiki Spiced rum neat:
The first thing that hits my nose is allspice and cinnamon with hints of citrus and sugarcane. The citrus is lingering around, lightly caressed by the sweetness of sugarcane. it´s backed up by the spicy notes of the allspice and cinnamon.Then at first sip I feel a warm cinnamon flavor with orange peel and hints of allspice followed by sugarcane notes. It´s quite balanced even though cinnamon dominates a little. it`s sweet and in my opinion does best in mixing where you can balance the sweetness with lemon or lime. It mixes very well in tiki drinks (and other cocktails) No burn either, it´s not harsh at all.
At the German rumfest last year I tried it with chocolate, but a chocolate pairing is another thing, and with the dark quality chocolate we had it became a different and elevated drinking experience.
The aftertaste is semi long with lingering orange and cinnamon notes.
Bitter Caribbean Punch
0.5 oz fresh lime juice
0.5 oz falernum
1.5 oz Chinotto* (to top)
1 oz World`s End Tiki Spiced Rum
0.5 oz Plantation OFTD overproof rum
0.5 oz Foursquare Triptych Barbados rum (or similar)
3 dashes Angostura bitters
1/4 tsp fassionola (or hibiscus grenadine)
4 drops La Maison Fontaine Absinthe Chocolat Liqueur
1 cup crushed ice
Blend at high speed for 5 seconds, (or shake it) pour unstrained into a suitable glass or tiki mug, and add more crushed ice to fill. Garnish with something tropical. It turned out to be very refreshing, with a pleasant bitter backbone from the Chinotto that just blended so well with the spicy notes of the rum.
Chinotto is an italian carbonated soft drink made from the juice of the fruit of the myrtle-leaved orange tree. It looks like coca cola but have a taste of it`s own, a bit cola-like, a bit orange-flowery, less sweet and with a slight bitterness, it`s truly delicious.
1 oz /30 ml World`s End Tiki Spiced rum
1 oz /30 ml Plantation OFTD overproof rum
0.5 oz /15 ml Alamea Hawaiian Coffee liqueur
1 oz/30 ml fresh lime juice
0.5 oz /15 ml Cream of Coconut
0.5 oz /15 ml Guava nectar
0.5 oz /15 ml fresh pineapple juice
1 cup/2.5 dl crushed ice
Blend at high speed for 5 seconds and pour into a chilled snifter, add more crushed ice to fill, dust a little cinnamon powder on top. Garnish with paper parasol lantern.
There´s 2 oz of sweet/semi-sweet ingredients here and I found 1 oz of fresh lime still made a nice drink but if you prefer it more on the sour side just add up the lime a bit.
World`s End Rum & Bitter Cola
2 oz World`s End Tiki Spiced Rum
Top with equal parts Chinotto and Mexican Coke (or other craft coke not containing HCFS syrup, I used the old fashioned organic Kitty Kola)
Squeeze of 1 lime (or more to adjust the sweetness)
Cracked or crushed ice
Garnish large cinnamon stick, lime piece and speared amarena cherries.
Shake rum and lime with cracked or crushed ice, pour into a fancy tall glass and top up with more ice if needed. Garnish with a large cinnamon stick, lime piece and speared amarena cherries.
The combo of organic cola and chinotto makes a bitter-sweet combination.
1.5 oz/45 ml fresh lime juice
0.25 oz/7.5 ml ginger syrup
0.5 oz/15 ml cream of coconut
0.25 oz/7.5 ml strong cold brewed coffee
0.25 oz/7.5 ml Alamea Hawaiian Coffe Liqueur
0.5oz/15 ml World`s End Tiki Spiced rum
1 oz/30 ml Plantation OFTD overproof rum
1 oz/30 ml Plantation Stiggin`s Pineapple rum
1 oz/30 ml fresh pineapple juice
Garnish – 3 speared Fabbri Amarena cherries, orchid and pineapple leaf.
Add ingredients to a blender. Blend with 1 cup/2.5 dl crushed ice at high speed for 5 seconds, pour unstrained into a suitable tiki mug, or glass.
In the picture I used 2 mugs that belongs together and are called “Lieutenants Marqative and Posquesan”, made by Robbie Toth and you can view his artwork on Instagram here. Swizzle stick by MkGrider.
And like i said in the beginning of this post, the World`s End are launching two more rums! the Dry Spice and the 57 Navy Rum. You can find World`s End Rum on instagram here. They just won bronze medal for their new Navy Rum at the German Rum Festival,
They now have four rums in their range of rums, and a Falernum. They are so worth checking out!
And so finally I got to go the Latitude 29! I´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 six 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!
And I wasn`t there when they opened….and had to wait all the way until this year´s Tales before I could finally go and see it – and in the meantime I`ve 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 oh so tasty! I didn`t try so very 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 serious 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 there´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, it´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 former 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 modern 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 been 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 cow´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 is wild caught Mahi poached in coconut oil, jalapeño, sriracha, and shallot….and at a Chef`s Challenge before the Tales I tried the ribs which are very tasty 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 of 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….
After the Pearl Diver I had the namesake drink of this bar – the Latitude 29…..it comes in a tall glass wrapped in banana leaf for that real tropical feel – and you get that cool gorgeous swizzle stick! – made after the wall art by Bosko! The drink is made with eight-year Demerara rum, passion fruit purée, house made Madagascar vanilla syrup, orange, pineapple and lemon.
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-devil’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 incredibly 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….there´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, 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
The Professor Remsberg`s Punch is a very interesting drink and very tasty too, 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? If you didn`t know, Stephen Remsberg is the world´s biggest rum collector.
Professor Remsberg`s Punch
All the drinks at Latitude 29 are good and well balanced, from the (real, no chemical-mix) Hurricane, Mai Tai, TOTC Swizzle, Nui Nui, Kea Colada, Royal Hawaiian Cocktail, Lapu Lapu, Hawaii 504, Missionary`s Downfall and the Paniolo….which is Kentucky bourbon and Hawaiian macadamia nut liqueur shaken with lime, house made cranberry syrup and a dash of molé bitters.
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 it´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 it´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! 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 it´s name…..
Kamehameha Rum Punch and the Zombie…..
This interesting 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? 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 “the one set apart.” 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 – Kamehameha.
Every year on Kamehameha Day (June 11, a state holiday in Hawai’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 Hawai’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 a Don The Beachcomber’s “lost” 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 a strong character but at the same time, not too aggressive, it´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! 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 of 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 of the “Islands” in the map and there´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 the power outlets with USB ports located on each side of the 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 were presented and if there´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 there´s a lot of very good bars here, I just happen to really really like well made tiki drinks and in the relaxed vibe and environment of a real good tiki bar, there I feel the most at home.
When a rum is distinctive and genuine, carrying great flavors it makes my rum palate sing and if it´s backed up by a really interesting history it gets even better. Real McCoy is such a rum and i have reviewed the 5 year old rum before, now it´s time for the 12 year old which is a masterpiece as far as i`m concerned. First time i tried it was at the 2013 UK Rumfest and i was impressed by it`s deep flavor.
Real McCoy rum is produced by the legendary Foursquare distillery and it has an interesting and colorful history and is an excellent rum from Barbados bringing that genuine Bajan flavor to your glass – and with no extra sugar added – because rum does not necessarily need extra sugar to taste good!
Real McCoy rums are completely unadulterated — there are no added chemicals, sugars, flavors or perfumes – using blackstrap molasses and spring water. The rums are distilled in a combination of column and pot stills, then aged in American oak bourbon barrels for 3, 5 and as in this case, 12 years.
The Real McCoy rum is based on the story of William “Bill” McCoy, the pioneer rum runner of the prohibition era, who fueled the Roaring Twenties by delivering over 2 million bottles of rum to the speakeasies of New York back in 1920.
McCoy took pride in the fact that he never paid a cent to organized crime, politicians, or law enforcement for protection and unlike many others that illegally produced and smuggled alcohol for consumption during prohibition, McCoy sold his merchandise unadulterated, uncut and clean,
He never came ashore but instead anchored 3 miles off-shore, which back then was international waters, acting as a floating liquor store within sight of the metropolis of New York. People went out to McCoy, bought the rum and returned hoping to escape the Coast Guard on the way back in. An interesting fact about him is that he himself never touched alcohol…(!)
It’s a great story and the rum absolutely lives up to the name.
Yes indeed it does…and the 12 is even better!
The 12 year old Real mcCoy
The nose: It´s really a pleasure to close the eyes and inhale that nose of mature tropical fruits, demerara sugar, oak and baking spices. Sometimes i think i could just sit there and keep smelling these wonderful rum notes but of course i gotta taste it too…and the nose is really promising me of goodness to come.
In the mouth this rum has a wonderful aroma of rich toffee notes, tropical fruits, spices, smoky oak, banana, orange peel and molasses. It´s very balanced and softly caresses your palate while breathing a little bit of old rum history on you. It`s an old fashioned rum and like it. You feel good when you drink it!
The bottle is simple and look like a rum bottle from the old Caribbean, no extra “luxury” nonsense to dress up the bottle which btw is something that often makes me suspicious. If you know the content is solid and good it will speak for itself. That said, a nice bottle is always a plus but i do prefer the not so over-luxury looking ones.
Conclusion – The 12 year Real McCoy is without doubt a rum worth buying, you know what you get for the money and it does taste excellent both neat in your sipping glass or in your classic or tiki drink! and the price doesn`t hurt you either.
McCoy Rum Barrel Punch
This is a hybrid of a Rum Barrel and a Rum Punch… and like i said about the Rum Barrel cocktail – there´s something very relaxing and rewarding in having a BIG Rum Barrel mug filled with goodness to sip…like a giant pacifier for grownups…
Yes indeed, everyone who have had one knows how relaxing this drink can be. The West Indian Rum Punch or Rum Punches, since there´s so many different variations is also such a comfort drink.
I think Real McCoy is one of those rums that is perfectly suited for this type of drinks.
1 oz fresh lime juice
1 oz pineapple juice
1 oz orange juice
0.5 oz dark sugarcane syrup
0.25 oz honey-mix (equal parts honey and water, heated to dissolve the honey, then mixed and cooled to room temp)
2 oz Real McCoy 12 year old rum
Dash Angostura bitters
Shake everything with plenty of ice cubes and pour into a tiki mug or tall glass filled with chunky cracked ice.
Garnish with a tropical flower and piece of lime.
The colors of the tropics…..
The Tiki mug is created by Wild Thing Creations in Australia, they also have a Facebook page. This particular mug is part of a two mug set with two similar but different mugs called “The Royal Pair” which i was lucky to be able to grab before they were gone…
Check out the web and facebook pages for updates, it´s great mugs to very reasonable prices which takes away from the burden of high shipping costs and they ship worldwide! shipping prices are not that high either, go figure since they are shipped all the way from Australia.
It was a joy to make this drink with this absolutely fabulous rum in such a great mug!
See other The Real McCoy 12-Year rum reviews on RumRatings
Exciting rums…interesting (and tasty) seminars, good rum friends, carnival music and good food – that`s the UK Rumfest!(and in England good food to me spells either Caribbean food or Fish and Chips (with extra hotsauce) and there was Caribbean food in the venue and upstairs in the pub they had the most delicious and crispy fish and chips! oh how i miss that one now!
Here`s the second post about this years UK Rumfest! (the first part is here) I liked it a lot this year, the venue was very good and more intimate than last year which allowed rum lovers and producers to have better and easier discussions, likewise the rum selection was good – but i do have a wish though…i`d love to see Velier rums and more french style rhum agricoles…
Combined with main stage presentations featuring Chef Hasan De Four on cooking with rum, London auction house Christie’s hosted The RumFest’s first ever auction for charity including £5,200 on the hammer for one of the oldest bottles of rum in the world, dating back to 1780 from the recently discovered Harewood House collection. The auction had over 20 precious and rare rum lots sold to the highest bidder, for prices that stretched into the thousands.
Ian Burrell was on hand to take spectators and bidders through the history of each of the rums, while Christie’s auctioneer David Elswood hosted the Saturday highlight and a grand total of £10,670 to be donated to the WaterAid Charity Fund and the Geraldine Connor Foundation in Leeds.
On Friday the trade-only Boutique RumFest returned in association with the Cork Supply company (which btw had an interesting short seminar about cork) and allowed buyers, distributors, distillers, press and industry figures from as far as Fiji and India to come together and discuss and sample rum.
So let there be rum…
OVD and Wood´s 100
That was the first stand i stumbled into on the saturday when the rumfest started, first thing i saw was the OVD bottle …
OVD is a demerara rum from Guyana and OVD stands for Old Vatted Demerara, a rum i know since a long time and also wrote about long ago on this blog. OVD was first imported in Scotland in 1838 and is a blend of demerara rums that is aged for seven years in oak casks and it´s the best selling dark rum in Scotland.
But there was also Wood`s 100 which i also have known about for long but had never tried so now i had my chance and disappointed i was NOT! this rum is bursting with good flavors! and a plus in my book – it´s a bit stronger, i have a special love for full proof rums. This is a perfect rum for tots and tiki drinks.
Wood`s 100 is an excellent overproof navy rum also from Guyana and distilled at the diamond distillery using a combination of spirits made in pot and column stills from sugarcane growing on the banks of the river Demerara. The appearance is dark and syrupy and the flavor is unrefined rich demerara with kick and depth.
Next stop was Ron Cubay, i wrote a little about them last year and remember i said i need to re-visit them. This year they had a new rum there, Ron Cubay Extra Viejo – a light gold colored rum which is mix of white rum and extra aged rum reserves. That is old Cuban rums that are aged for an average of seven years and then some of the best whites that are aged for nearly 13 years in white American oak barrels. From what i remember of the taste of this rum, it had a quite intense fruity flavor, balanced and no harshness at all which was expected. The bottles are individually numbered and comes in a velvet leather effect gift box.
Oh how i love these Caribbean rum punches! they serve them and sell them ready made at every UK Rumfest, some are small batch brands. Really, nothing is so Caribbean to me as a rum punch and i love their appetizing colors, usually red and the two i tried at this stand were all that.
The first i tried was the rum punch from River`s Rum from the River Antoine distillery in Grenada, and oh so tasty! after that i tasted W&D`s Caribbean Rum Punch, as tasty as as can be! it`s actually really nice to break off from all the neat rum sampling with a cold Rum Punch, it sort of clear the palate a bit too.
W&D Rum Punch also have a website where you can order both rum punches and Caribbean cakes for all occasions, they also offer non alcoholic punches! You can order from the website and also book them for catering at your events if you live in the UK. You can also check out their Facebook page and get the Party started with W&D’s Caribbean Punches!
More on rum punch later on this blog.
Excellent taste and so refreshing….
This distillery and it`s excellent rums and Richard Seale need no presentation. I spent a great deal of time here talking rum at this this stand. I tried a special one that was very interesting and oh so good…. not out for sale yet though. And luckily and finally the Doorly`s XO will soon be launched in the cold country where i happen to live…so a new Doorly`s XO will soon be comfortably installed in my home bar.
Here comes the next absolut top quality rum, also from Barbados, i wrote about this distillery and their rums last year and this year they are launching their very own 5 year old, made at the distillery from start to end. A very exciting new rum from St Nicholas Abbey! more on this rum and the white one later.
Real Mc Coy
Another good one, i tried their rum the first time last year, it´s really good stuff and the Real Mc Coy rum has an interesting history that i wrote about when i reviewed their 5 year old rum. I`m gonna write about the 12 year old soon, which is my favorite of the three. But i recommend trying them all.
This year there are two new rums arriving from Pusser`s to the UK, a 40.5 abv version of the current gunpowder proof rum (54.5%) and also a 100% natural spiced rum which is steeped for up to ten days with stem ginger, cinnamon, clove and vanilla.
Rhum Clemènt and Rhum JM
I wish there was more french caribbean rhum agricole at the rumfest! but at least there was Clemènt and Rhum JM both solid and good agricoles. I made sure i tried them all even though i`ve tried many of them before 🙂 Also on display they had the 25 year anniversary bottle from Rhum Clemènt made in collaboration with artist JonOne which i think is really really pretty! i want one! the glass too! and the content of the bottle is pure good rhum agricole…Clemènt V.S.O.P
Plantation had a hut this year with all kinds of rum suspects walking in and out…They had the whole range to try on the stand, well almost…including their famous Stiggin`s Fancy Pineapple rum and the new Jamaican -98 Tokai which was very good.
Angostura rum is always around, anywhere i go they are there and they are good, i like all of their rums and the bitters plus their amaro that was launched in the summer and which i`m gonna write about later. Angostura is always solid and consistent.
The flagship of demerara rum, they went big this year and had pop up bars and masterclasses around London, they even made a El Dorado pop-up bar which was built like a replica of the Golden City.I will always love their rums, especially my “first love” the 15 year old.
Unsuspecting i passed by their hut…and was gently dragged in with the words, “do you want to try a few cocktails”? then seated at a table and a wooden tray appeared with 3 cocktails that were each made with a different Bacardi rums. One was smoking, the next was blackish and the third was served in a egg shell. Interesting. I looked at the tray, tried them and was caught by surprise…they were amazing! especially the one in the egg cup.
Taking a look at the menu on the tray revealed the cocktail recipes and which rums they were made with. The first one on the left with smoke in a mini bottle was the Phoenix Daiquiri – made by Rob Libecans – Bacardi Gold rum (stone washed) smoked barrel stave pomegranate oil, citric acid, mineral sugar)
The second in the middle was the Black Butter – made by Rich Woods – Bacardi Black rum, cherry bark, cola and toffee popcorn reduction. The third one in the egg cup (my fav) was the Bacardi 8 PJB – made by Monica Berg – Bacardi 8 year old rum (peanut infused) fresh lime, Norfolk raspberry cordial. A sort of variety on the daiquiri with the raspberry cordial as a sweetener. All three of them were really tasty cocktails! they are welcome to “kidnap” me into that hut again if they want…anytime!
Over at the Don Q stand there were fantastic cocktails galore!
Made with the good Don Q Rums by Alexx Mouzouris – Don Q Brand Ambassador in Europe and bartender extraordinaire! I sampled one cocktail that was especially good, it was some kind of punch infused with chile peppers. He also decorated the booth with cymbidium orchids making it look tropical and almost tiki-ish…
The Don Q rums have recently redesigned their bottles honoring it`s heritage as one of America’s oldest family-owned and operated businesses. Destilería Serrallés has for over 149 years been producing many good rums .
Don Q Cristal, one of the classic rums from Don Q.
Alexx creating good flavors…
Genuinely Caribbean…rums, rum punches and hotsauces at this stand. I tried all the rums and punches and also bought a hotsauce and a green seasoning for my cooking at home – you can never have too many rums or hotsauces! Sunset strong rum is probably one of the strongest overproof rums there is (84.5% or 169 proof) and nah i didn`t try it neat but i had it in a rum punch.
Chocka´s Coconut Hub
Fresh coconuts with coconut water at Chocka`s Coconut Hub, freshly chopped in front of you. This is one of these things that i really like…and coconuts makes life go around….drink them fresh as is or pour some rum in it.
And there`s more….Mount Gay, Ron Botran, Havana Club, Gosling`s, Diplomatico, Mezan…there was over 400 rums at the rumfest and i cannot cover them all….and then we have the masterclasses/seminars and they were good!
Naval Style Rums Black Tot and Pusser`s with Martin Cate
This seminar about navy rum, the British Royal Navy and the black tot turned out to be a memorable one when sailors from the Royal British Navy took part in our sampling of the Black Tot Last Consignment Rum, telling their stories about how it was at the time and on that day. The so called Black Tot Day was the last day they could have their daily rum ration called a “tot”
It ended at precisely 6 bells in the forenoon watch (11am) when the last rum ration was issued aboard ships of the British Royal Navy. One of the sailors told me that he cried that day. The last tot was served on july 31 1970 and since then the Black Tot Day is celebrated every year in memory a 300 year old Royal Naval tradition.
So when the tot was not done anymore the British navy had no more use of those rum barrels they had stored in warehouses and so they emptied the barrels into wicker clad stone flagons which were sealed under HM Customs and Excise Supervision and were then transferred to Government bonded warehouses where they did sit for 40 years (!) and the rum was only used for state occasions and royal weddings.
Until when the stocks were acquired and bottled by Speciality Drinks who bottled them under the name Black Tot Last Consignment. When the flagons were opened there were three original solera rums there and these three were blended together to create the Black Tot rum. Original naval records states that the naval rums were rums from Barbados, Guyana, Jamaica and Trinidad.
Black Tot rum and story telling, cheers!
The Black Tot rum is the last that exists today from the barrels they used to have on the British Royal Navy ships and this rum fetch a price of 610 British pounds per bottle, or 76 pounds for 5 cl and in the US around USD 1000. This rum is literally a piece of history in a glass and that`s what you pay for, is precious not only because of it´s history but also because this is the last that remain from the original barrels and when it´s gone it´s gone.
The Black Tot rum is a very good rum, containing 54% strong navy rum and one of the rums in the blend is demerara rum from Port Morant Guyana and it really does have a very deep, very woody demerara flavor with a long finish. It tastes old….but in a good way, with hints of very dark coffee, leather, smoke and tar. Not everybody likes the flavor, but i do. It`s believed that these rums were distilled in the 1940s.
We also sampled Pusser’s and their Blue Label which is a classic British Navy style rum, and needs no presentation….it`s inspired by the recipe used to produce the tot and using the same four rums required to make a real navy rum, rums from Barbados, Guyana, Jamaica and Trinidad. And as most of you know it`s a great fullbodied rum as well.
Happiness and history in a glass…and yours truly enjoying a precious and memorable moment of tot cheering with the Royal Navy sailors.
Mahiki Cocktail Masterclass by Georgi Radew
This seminar followed the Navy rum seminar…so from navy rum straight to tiki drinks! not bad at all…i could spend every day like this…
Georgi spoke about the history of the tiki cocktails from the old favorites to the new twists that are made at Mahiki with demonstrations of a couple of those cocktails including their Treasure Chest, which was tastier than i expected. Overall, the seminar was very good and entertaining, the Mahiki cocktails were all well made and very tasty!
The seminar was sponsored by Duppy Share so we got a presentation of the Duppy by the founder George Frost and of course we got to drink Duppy Share both neat and in the cocktails.
Tiki drinks + Duppy Share, yes i totally enjoyed this seminar!
Awesome mugs made by Cheeky Tiki! i especially like that Zombie mug.
And the tiki drinks all made with fresh fruits and good rum were all well made!
The Mahiki Treasure Chest, it´s really tasty.
It´s always a pleasure to listen to Alexandre Gabriel and Paul McFadyen when they tell you about Plantation rums, it´s both interesting and entertaining. And of course we got to sample the star of the show the Stiggin`s Fancy pineapple rum, i consider myself lucky to get a chance to do that for the third time now since last summer and then their new rum the 98 Jamaican tokai and single cask rums which of course, like the rest of the rums from the Plantation range, was nothing but excellent.
btw i love that Stiggin`s Fancy bottle… i wish i had one, full or empty to beautify my home bar…
There were many more great seminars i`d liked to attended but you know, you need to be out there in the big room too meeting the people and sampling the rums! and when you do….time flies! And that is all for this year, hopefully i`m back again the next!
RUMFEST PICTURE PARADE!
Chef Hassan de Four cooking with rum….
Global Rum Ambassador Ian Burrell at Christie´s rum auction
The lovely Duppy Share Rum, what a beautiful display!
The Real Mc Coy 12 Year Old Rum and their other rums as well are excellent! more on this 12 year old gem later!
There were not many agricoles from the french caribbean around for some reason but i did find Rhum Clemènt and Rhum JM….both brands makes excellent rhums.
Rhum Clemènt VSOP in the beautiful 25 Year Anniversary bottle. And yes indeed i do love me some Ti Punch!
Amazing expressions from El Dorado, i like all their single barrel rums a lot! they had all their rums up for sampling, some in exchange for golden tot tokens. There were also of course the 5, 8, 12, 15 and 21 to sample.
The single barrel rums are more for the rum connoisseurs as they are not blended and as sweet or “smooth” as the others since they are straight from the barrels.
Rhum JM, one of the classic good rhum agricoles from Martinique.
Only good things can come out from Pusser`s rums and fresh pineapples!
I love these colorful Caribbean rums with the sunshine vibe! and they really do have some interesting strong rums! one of my favorites is the Rivers…it tastes like a smoky JWray. Worthy Park Rum Bar is another good overproof, it actually won the best overproof at the Showrum 2014 in Italy, the Italy Rumfest.
I also got a chance to take a look in Luca Gargano`s (Velier Rum) new book “Atlas du Rhum” which is about rum and rum distilleries in the Caribbean. There´s only the french version out for now, it has recently been launched but the english version is on the way.
Beautiful display and another solid rum, Mount Gay from Barbados. I love their XO and the Black Barrel!
TIKI, TIKI, TIKI………….!
A collage from Trailer Happiness…excellent tiki bar! i really wish i had been able to visit more of London`s tiki bars but hopefully the next time! I wish i could spend all my time just visiting tiki bars….
Sign at the Pub “The George and Dragon”upstairs at the Ibis Hotel.
Last time i saw this Ron Jeremy figure was in San Diego this summer at the Tiki Oasis at one of the room parties…..Ron Jeremy is everywhere…..here adorned with a colorful lei!
Guiness World Record Certificate, Largest Rum tasting in the world! well done Ian!
And at last….
Check out my previous post about the Guiness World Record for the World`s Largest Rum Tasting and the Boutique Rumfest!
Plantation Rum in Shades of Dark, White and Pineapple!
I was waiting with great excitement for the tasting and launch of the Pineapple Rum Stiggin’s Fancy by Plantation Rum – which I need to make it clear right away, is NOT for sale…..because this rum was an experiment by Alexandre Gabriel and David Wondrich….to be launched and tasted at the Tales of the Cocktail….
Well….I was not disappointed, the rum was delicious! with a deep well matured and slightly smoky pineapple flavor in the background of Plantation rums original dark rum. And the bottle is beautiful!! I asked Alexandre what made the flavor so deep and he told me it”s coming from that the pineapple skin has been distilled – together with pineapple fruit, which also has been macerated.
For being just an experiment I think the outcome was really delicious and very interesting!
The queue….a nightmare for anyone with a hangover….luckily I was not…and don’t mind all the yellow hats….it’s a Tales thing….
Yep the queue to the tasting room was pure madness and the warm air stood still, but eventually we got in there….and deliciousness awaited…
Plantation rums, pineapple, white and dark as shots and in daiquiri cocktails…
Here served by Rocky – appropriately painted….I don’t know how he does it, but Rocky really is everywhere…
Yours truly with pineapple rum in hand, Alexandre Gabriel – Cognac Ferrand proprietor and spirits mastermind – and more delicious pineapple rum!
The DTO – Daiquiri Time Out coin, a treasure/token that was handed out, and which a certain man did drop inside a cab and had the entire cab floor torn up to find it…wherewith the cab driver in utter amazement said that this gotta be a very valuable coin…..
But there’s more to the coin than just a token for the fun of it, according to what I’ve heard, navy officers carried a special coin. When drinking, everyone showed their crew coin. If one person did not have their coin, they had to buy a round of drinks. This gave value to the coin and the tradition.
Now I have one wish….that plantation rum makes more of this fine pineapple rum….I could make use of a bottle…launching a delicious rum like this only for the Tales is really a teaser…!
The Appleton Estate Jamaican Bartender’s Brunch – Rum, Reggae, Food, Sun and Fun!
Oh my….this was a nice event! a yellow school bus fetching us up outside of Monteleone and serving cocktails on the way to the brunch filled with rum, reggae, Jamaican foods like jerked chicken, lots of fresh fruits and fresh cocktails, Jamaican fizzes, fixes & swizzles made with island flavors and fresh cane juice pressed on site.
And of course one of my favorite rums was there – the JWray overproof – paired with Sanpellegrino!! (to sub Ting) plus Aperol…all by the pool at the Country Club. Very very nice on a hot sunny summer day down here in New Orleans.
Rum, fruits and fun in the sun!
Of course some of the usual shady rum suspects were there….The first refreshment was freshly pressed sugarcane juice before continuing to the bar for rum punches and JWray….Appleton also treated us with large red Appleton bath towels and flip flops 🙂
Well….I wouldn’t mind repeating this….that’s for sure. Just look at that pineapple!
Or how about this….I dunno….can it get any better??
Jerked chicken, Coladas and sugarcane juice!
And time for a JWray shot from the melon….Appleton Rum baby! Please come back next year….
And now to something totally different…..
Ruth’s Chris & Bulleit New Fashioned 1965-Style Luncheon
Bulleit Distilling Co needs no presentation….and this year they had a similar brunch as they did last year which then, was mint julep themed and absolutely fabulous! This years theme was the New Fashioned, a riff on the Old Fashioned…with Bulleit rye, Cherry Heering, orange rind, Italian Amarena cherry, Fee Brother’s black walnut and orange bitters.
The brunch was of course delicious…catered by Ruth’s Chris Steakhouse and if you haven’t tried their fantastic food it’s time you do if you have a chance. And the New Fashioned cocktail which will be served at Ruth’s Chris Steakhouse was very tasty and the garnish was so beautiful with a shiny black “filthy Amarena cherry” from Filthy Food Premium Drink Garnish, speared on to a dehydrated orange slice.
The wild Amarena cherries are slow cooked in copper pots to produce a wonderful all natural, dark red cherry with a sweet front and tart finish.
Hollis Bulleit, Helen Mackey, VP of Menu Strategy & Innovation for Ruth’s Chris Steak House and Tom Bulleit, founder of Bulleit Distilling Company presenting the event and their companies, while the crowd enjoyed an excellent luncheon.
The Crawfish Monica that was served was fantastic! and everything else too!
The ingredients to make the New Fashioned….the only thing not in the picture is the jar of “Filthy Amarena Cherries”.
I get thirsty when I see this drink in the picture….and the cocktail WAS good! for people in the US – you can join Ruth” s Chris Steakhouse for a nationwide 5-course handcrafted cocktail dinner with the same menu across the US, participating restaurants and pricing vary, see more at Chris Ruth’s Steakhouse website.
Browsing through Don the Beachcomber´s “Little Hawaiian Tropical Drink Book” it´s clear that Don used a lot of honey cream mix. Trader Vic also used it but it seems to me that Don used it more. I tried it the first time many years ago ( in 2007) when i tried to make Don`s Pearldiver´s Punch which i found on Rick`s blog the Kaiserpenguin.
I was new to tiki drinks at the time and found the honey cream mix quite a challenge. Not so much that it´s a bit time consuming to make but because the butter solids has a way of separating when getting cold and create an un-appetizing look for the drink.
Honey cream mix is a concoction of butter and honey which gives a mysteriously and wonderful velvety feel to the drink…you know there´s something there but cannot really put your finger on what it is…unless you know..
Honey cream mix was invented by Don the Beachcomber and there`s two recipes that i know of :
½ lb. Sweet cream butter
½ lb. Honey
½ lb. Light cream
Melt butter in a double boiler.
Heat mixture to 160° F.
At the same time, heat honey in a double boiler to 160° F.
Pre-warm the bowl of a blender by filling it with water to 120° F.
Empty and dry the bowl and immediately transfer to it the butter-cream mix and honey.
Blend at high speed for five (5) minutes.
Allow to stand for ten (10) minutes.
And we also have the Pearl Diver´s Punch mix which is a part of the Pearl Diver`s Punch recipe and involves clarified butter – in an attempt to bring the butter solids out – see recipe further down at the drink recipe.
And then this one from “Don the Bachcomber`s Little Hawaiian Tropical Drink Book”
One part sweet butter + One part honey
Heat the honey and butter separately, do not boil. When sufficiently heated pour honey over the sweet butter into one container.
Turn off the heat and commence whipping with a wire whip until both ingredients are well blended. Store in freezer until ready to use.
So they are lightly different with the first one containing cream and is blended. The one i mostly been using is the last one because it´s simpler and requires no blender.
This honey cream mix is around in slightly different versions, there´s one that contains equal parts honey, sugar and cream for example and then we have the “honey-mix” which is equal parts water and honey but no butter – the easiest to make of them all.
When i do honey (cream) mixes i always use liquid honey and i warm up just enough to let it all dissolve and mix nicely together. It shouldn`t be too warm – a bit above room temp is good. Once the honey is dissolved and mixed with the water it stays liquid and mixes easily in the drink.
It`s a bit different when you use butter…
You see, butter is a bit tricky because it contains butter solids that fatten up the glass and make it look – well..less appetizing and it happens when it cools. So to get around that problem – or at least make things better here´s a few steps to keep in mind:
Make the honey cream mix just a little before it´time to shake the drinks to avoid it cools to quick.
Always blend the drink at high speed when butter is involved and add the ice last, blend at high speed for 15 seconds and it should mix well.
To surely avoid the glass looking fat with butter solids, serve these drinks in a hollowed out pineapple or tiki mug – problem solved.
In any case – it might sound like too much work to do this butit´s actually not that bad and it´s well worth it every now and then to create these drinks the way they were intended because they really are a treat.
The Pearl Diver’s Punch is a classic old school tiki drink and Don invented in 1937. It`s the one i made my first attempts to make the honey cream mix with. It contains it`s own version called the Pearl Diver’s Punch Mix containing clarified butter and spices.
Pearl Diver’s Punch
0.75 oz Pearl Diver’s Mix
0.75 oz fresh lime juice
1 oz fresh orange juice
1 tsp Falernum
1.5 oz Gold Puerto Rican rum
0.75 oz Demerara rum
0.5 oz gold Jamaican rum
6 oz crushed ice
Pearl Diver’s Punch Mix:
1 oz unsalted butter (or ghee, clarified)
1 oz honey (use liquid)
1 tsp cinnamon syrup
1/2 tsp vanilla syrup
1/2 tsp pimento dram
Heat butter and honey in microwave for 10 seconds to melt. Add the spices and pimento dram and then add the juices and blend. Add rums.
This is quite a complete and well balanced drink, sweet and sour, spicy and strong, complex and velvety smooth…
The next drink is as exotic as the first one, it´s called Don`s Pearl and the original drink did actually contain a real south sea pearl with every 5th drink.
0.5 oz fresh lime juice
0.5 oz fresh passionfruit juice
1 oz fresh guava juice
0.25 oz honey cream mix
0.25 oz club soda
2 oz Puerto Rican light rum
Pour ingredients in a blender and blend for 30 sec and then strain into a special glass.
For added excitement, add one real pearl into every fifth creation….
Paradise – Don the Beachcomber, host to 23 million dinner guests at his Don the Beachcomber restaurants often said – ” If you can`t get to paradise i`ll bring it to you”
Tahitian Rum Punch
0.75 oz fresh lime + 0.75 oz fresh lime juice
0.5 oz passionfruit juice
0.5 oz falernum
0.5 oz honey cream mix
0.75 oz Jamaican white rum
0.75 oz Bacardi rum ( i`d use the 8 yo here)
Pour ingredients into a blender and add 6 oz cracked ice. Blend for 15 sec and strain into special frozen molds. Serve with straws.
Well, if you don`t wanna take the time and effort to create an ice mold – and who does that unless it´s for a special occasion? ( or a post on this blog:-) so just fill the glass with crushed ice, it works just fine.
Other Don Beach drinks that contains honey cream mix are the Mystery Gardenia, PiYi, Beachcomber`s Punch and the later made, streamlined version of the Pearl Diver´s Punch called just Pearl Diver.
0.5 oz lime juice
0.5 oz grapefruit juice
1 oz orange juice
0.5 oz Puerto Rican dark rum
0.5 oz Jamaican dark rum
1 oz Old St Croix rum (use Cruzan white)
Dash angostura bitters
Blend everything except the dark rum in blender with crushed ice and pour into a 12 oz glass and float the dark rum on top. Garnish with fresh mint and pineapple spear.
I also made a very tasty drink with honey cream mix a couple years ago that is so tasty that i still have it in my regular rotation and most likely always will have, it`s the Pineapple Delight and the recipe is here.
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.