These days i rarely attend the TDNs since i`m not at the same lazy job i used to have in the good old days when i attended every thursday….:-) mind you, the TDN starts in the middle of the night where i am…but who can resist mixing up a tiki drink for TDN Nuku Hiva?
For those who doesn`t know, TDN stands for “Thursday Drink Night” and is a online gathering and celebration (but some also meet in person, i have done a TDN once in the US with Kaiserpenguin for example and i think i did one from New Orleans too) of cocktail mixing with cocktail bloggers, spirits writers, bartenders, and drinks enthusiasts.
It takes place on thursday nights, once a week mostly to chat and mix up tasty and sometimes crazy cocktails based on a given theme which can be a particular spirit, mixer, bitters, fruit, memorial or something else.
This thursday the theme was Nuku Hiva.
I have special appreciation for Polynesia and i have spent time reading many books about French Polynesia and the Marquesas islands over the years whose history i find fascinating. The Marquesas are a chain of ten large mountainous islands and some smaller islets in east-central Polynesia and it`s ancient name is Henua Enana – The land of men.
These are some of the most remote islandsin Polynesia with a rich history as wild as the beautiful nature.
But the TDN topic Nuku Hiva have a scary back story…
[The] theme will be “Nuku Hiva” based on recent events on that tropical Polynesian island. A little back story:
In early October, the charred remains of a German adventurer were discovered at a campfire site on a South Pacific island. The tabloid media were quick to portray the slaying as a possible case of cannibalism on Nuku Hiva, an island historically known for human sacrifice. But locals are offended and experts say such killings are a thing of the very distant past.
You can read the rest of the story here. Seems to me like a one mad man crime and i believe these sort of crimes are unusual there. But it´s not that sad and disturbing story that is the reason for inspiration of this TDN but rather the outstanding potential of tiki material here.
So this was the rule – Make a tiki drink with at least one German ingredient, bonus points if you use fire. Participants could log in to the Mixoloseum chat room to mix it up in real time with the rest of the boozenerds.
So i don´t need much encouragement to get going with a tiki drink and so a drink inspired by the Marquesan island Nuku Hiva i did and with fire of course, properly served in a tiki mug:
Shake hard with ice and strain into tiki mug with filled with crisp glistering crushed ice and throw in a fresh mint sprig. Or make it the way i did with a ice-cone.
Place half limeshell on top filled with overproof rum and set on fire.
HOW TO MAKE THE ICE CONE
Fill a pilsener glass with shaved or crushed ice and stick a straw through it all the way to the bottom. Put in freezer overnight. Next day warm up the glass with hot water so the cone slides out off the glass and then melt enough at the top to expose enough straw to drink from. Put in glass.
Here´s the link to the drinks that were made that night on twitter.
It was a while ago…i´ve missed a few…but its time for Mixology Monday again and hosting this monday is Chris from over at Spirited Remix.
He wants us to post the best cocktail we ever made:
Give me the best drink recipe you’ve ever created.
No, I’m not really talking about that awesome drink that you made under pressure and on the fly for your friends one evening. I’m not talking about that kickass nightcap that you whipped up using the last bits from those few bottles that you needed to throw away.
I’m talking about that one drink that you’ve worked on for quite a while. The one that you’ve carefully tweaked over time until you found that perfect recipe. The one you’ve made tons of times: sometimes alone in contemplation, sometimes for a guest so that you could get their opinion.
If you don’t have a drink that fits the above mold, then perhaps this is your excuse to revisit your old “original remixes”, as I call them, and decide or even tweak one to be your best. If you’ve never made such a drink before, then begin experimenting right now!
For me there´s one particular drink i`m gonna use for this post, its a drink made long ago but its probably a remix since it was a twist i made and i don`t think its changed up enough to be an all original. Nevertheless it has been used over and over to quench my own thirst and others.
It has been served at parties as well as at home. It has always been very well received and it has survived until now and will keep being alive. And it does have something very important in the list of ingredients – it has Ting.
But the main reason i choose to post this one is simply because its damned tasty and it`s in regular rotation and always will be as long as i live.
So here`s my liquid baby:
1 cored pineapple.
In mixing glass:
A few large chunks of pineapple – muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc
2 tblsp fresh honey cream-mix* with a splash JWray overproof rum
Dash of grapefruit bitters
Shake hard and fast, strain and serve in the pineapple with crushed ice
Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple.
Believe me..this drink is worth the effort.
Equal parts Sugar, butter and liquid honey
Add in pot, heat and stir until it gets creamy. Add a splash JW&N overproof rum and stir again. You want a smooth creamy sauce. Keep a bit above room temp.
The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.
Can also be made with just honey-mix (equal parts water and honey) if you wanna avoid the fuss with the butter. But the butter adds a silky buttery touch.
But when served in the pineapple as drinking vessel and filled up with crushed ice you won´t see much of the butter solids anyway.
Jamaican rum, lime, Grand Marnier and Creme de Cassis makes up Ciro´s Special which is the 12 th drink in Grog Log. Nothing much written about this one, it was made in Ciro´s nightclub in Hollywood. So let´s see what this one brings in terms of flavors…
My first impression was – too tart. But of course, that also may depend very much on the limes you´re using but 1 oz is quite much of tart if no syrup is there to balance it out. Instead there´s 0.75 oz of Creme de Cassis and 0.25 oz Grand Marnier.
I added a little bit of sugarcane syrup to see if it made the drink better and it did, at least to my palate. Well, this one – i have to say – is not one of my favorites from Grog Log. But friends, its drinkable, don´t get me wrong. Just pimp it up with some sugarcane syrup unless you like it tart.
1 oz fresh lime
0.75 oz Creme de Cassis
0.25 oz Grand Marnier
1.5 oz Jamaican Rum ( i used 1 oz appleton extra and 0.5 oz Smith & Cross)
Shake and strain into a cocktail glass.
So now i needed a twist as well and i really looked forward to try to transfer this drink into something more tasty – that is the fun part, not sure if i succeeded though but here it is:
0.75 oz fresh lime
0.5 ox hibiscus syrup
0.25 oz Cherry Heering
0.25 oz Grand Marnier
1 oz pineapple juice
1.5 oz Smith & Cross
Shake and strain into a Tiki mug or glass with crushed ice.
Quite tasty, the pineapple juice with the hibiscus syrup adds some freshness – and with Smith & Cross in the glass you can´t go wrong, really.
It suits me just fine to have some Tiki drinks now just when the winter is trying to not let the spring come through and its not warm yet, so let the rum warm us instead.
A real Hurricane Cocktail made with natural ingredients and not the chemical mix is a divine thing to the palate as we all know and have also written about. And so one day i got the chance to come up with a twist of this drink which will have to serve as an appetizer before the christmas holiday drinks that are on the way.
3 oz Smith & Cross
1 oz orange juice
0.5 oz fresh lime juice
0.5 oz fresh lemon juice
1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
1 oz simple syrup
1 teaspoon hibiscus grenadine
Stemmed black cherries, lime slice and fresh mint to garnish
Cracked or crushed ice.
Half fill a Hurricane or tall glass with crushed or cracked ice. Shake all ingredients and pour unstrained into the glass. Fill up with more ice if needed and garnish with a lime slice, fresh mint and stemmed black cherries.
That`s all folks, probably the shortest blog post ever from me..but like i said, its an appetizer.
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
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.
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!
The Planter´s Punch is an old rum drink and the origin is unknown to me. The most common recipe is 1/3 Rhum, 1/3 Orange Juice, 1/3 Pineapple Juice and a dash of Grenadine.
The only thing i know is that the recipe has been evolving through the decades and name changed from Jamaican Rum Punch (In Modern American Drinks (1895),) to the Planter`s Cocktail #2 (Savoy Cocktail Book 1930) and in Trader Vic`s Bartender’s Guide (1948) there are no less than four variations, switching the lemon to mostly lime, and three of the recipes calls for grenadine.
Here´s eight versions of a famous drink – the Planter`s Punch.
In Beachbum Berry`s Remixed i found a version of this drink by Stephen Remsberg and found it very interesting in its simplicity.
Its interesting proportions in his version – its not often you see 3 oz of Coruba in a drink and since its Coruba most likely i will really enjoy it!
It has no orange or pineapple juices or grenadine in it and its much like a daiquiri with dark rum and the addition of angostura bitters.
For those of you dear readers who doesn´t know, Stephen Remsberg owns the world`s largest rum collection. His home in New Orleans contains an impressive amount of rare rums from all over the planet – some all the way back to the 1800`s or even older what do i know? i just know i tasted some amazing rums there, even some pre – Castro Cubans and others from the 1800s.
Stephen have played with the Planter´s punch for 20 years until he found the one he was satisfied with and this is his version that i found in the Bum´s Remixed:
STEPHEN REMSBERG´S PLANTERS PUNCH
Juice of half a large lime about 3/4 oz
1 oz sugar syrup ( i used Petit Canne)
3 oz Coruba dark Jamaican rum
3 dashes Angostura bitters
Place all the ingredients in a large tall glass – if you have a 14 oz Zombie glass you`re set – fill with crushed ice and swizzle until frosty. Add more crushed ice to fill if needed. Garnish with a mint sprig.
“I am not offended by an orange slice and a cocktail cherry” adds Stephen – well Stephen, i have no orange slice or cherry but i have a colorful orchid and some fresh mint….i hope it`s ok:-)
So how does this Planter`s Punch taste?
As i did guess, its deliscious and well balanced. I must say i love the simplicity – it´s so simple and yet so wonderfully complete. The rum is the key – in this drink its Coruba that is used – one of my favorite rums to mix with.
The Planter`s Punch served in some bars contains too much mixers and too little rum! – this is more real to me, this is how a rum drink should taste – you should feel the rum in it and it should be well backed up but not overpowered by the mixers – in this case just fresh lime and sugarcane syrup plus the Angostura bitters.
I think this version is very tasty – and here´s a real rum drink to relax with! – and then i just can`t help wondering how this drink would be with 1 oz of the vintage Lemon Hart 151 in it…i`m a typically booze blogger..always ready for more reserach..
From Jeff Berry’s Grog Log there´s two Planter´s Punches – The Planter`s Punch and Don`s Own Planter`s:
1 1/4 oz orange juice
1 1/4 oz fresh lemon juice
3 tsp grenadine (please..if you can use homemade..)
0.5 oz dark Jamaican Rum
1 1/4 oz Light Puerto Rican Rum
Shake everything except dark Jamaican rum – with a scoop of crushed ice and pour into tall glasses. Then float the dark Jamaican on top of drink. Garnish with orange slice and maraschino cherry speared to pineapple chunk.
The recipe comes from the polo Lounge of the Beverly Hills CA circa 1960s.
DON´S OWN PLANTERS
As the name implies – from Don the Beachcomber:
1 oz Fresh Lemon Juice
1 oz Soda Water (Club Soda)
2 Dashes Angostura Bitters
1 oz Honey Mix (1 part Honey and 1 part Water)
1 1/2 oz Dark Jamaican Rum
1 oz Light Puerto Rican Rum
Shake with ice cubes and pour everything into Pilsner glass. Garnish with mint, cherry, and pineapple finger. To make honey-mix simply heat 1/2 cup honey until liquid then add 1/1 cup water and mix it, it stays liquid so it can go in the fridge.
I like this one too and i like honey-mix..honey adds a third dimensional sweetness to a drink, like some very good dark sugars also can do but it also adds an extra smoothness the drink.
MISSISSIPPI PLANTER´S PUNCH
Here`s the version from the book “Famous New Orleans Drinks and How to Mix`em by Stanley Clisby Arthur.
1 tblsp sugar (or simple syrup)
Juice of 1 lemon
1/2 jigger rum (1.5 oz)
1/2 jigger (0.75 oz) Bourbon whiskey
1 jigger ( 1.5 oz) cognac brandy
Dissolve the sugar with a little water in a mixing glass. (or use simple syrup)
Add the lemon juice, bourbon and brandy. Fill with fine ice and shake thoroughly, strain into a tall glass. Garnish with fruit and serve with straw.
This one is very typically old style New Orleans cocktail. Boozy with bourbon, cognac and lemon among the ingredients.I find this one VERY tasty!
MISSISSIPPI PLANTER´S PUNCH #2
Here`s a version that has morphed into something totally different. Found in one of the many little flyers and booklets i got from New Orleans during Tales week. The recipe comes from Fant`s restaurant in Coral Springs, Florida. And now the pineapple juice is present.Here is a more juicy and fruity cocktail:
3 oz pineapple juice
2 oz orange juice
2 oz dark rum
1 oz light rum
1 dash grenadine
1 dash angostura bitters
Pineapple slices and cherries for garnish
Shake together and pour over ice in a tall glass
From the same book comes two other versions, first this one:
PLANTER`S PUNCH from “Famous New Orleans Drinks and How to Mix`em”
2 lumps of sugar
Juice of 1 lime
1 dash Peychauds bitters
1 jigger water (1.5 oz)
2 jigger rum
In a tall glass – squeeze the lime over the sugar and add bitters, water and 2 jiggers of rums and fill up with shaved or crushed ice. Swizzle well with a barspoon (or swizzle stick) Sift a little nutmeg on top or a dash of red pepper.
Now while i was at it with all this reserach i decided to make my own Planter`s – i mean its in order right? so instead of Peychauds i used the Creole Bitters and used Petit Canne sugarcane syryp. For rums i used all dark rums.
CREOLE PLANTER`S PUNCH
0.5 oz fresh lime juice
0.5 oz sugarcane syrup
2 dashes Bitter Truth Creole bitters bitters or Peychaud`s.
1 oz dark Jamaican rum (Coruba)
1 oz strong dark Jamaican rum (Smith & Cross)
Swizzle together in tall glass with ice, add a few extra dashes Creole bitters on top and garnish with fresh mint and lime.
This is spicy!
JAMAICAN PLANTER´S PUNCH
“one of sour, two of sweet, three of strong and four of weak”
1 part lime juice
2 parts sugar
3 parts Jamaican rum
4 parts water and ice
So there are many versions of this drink..and in this post eight of them – one very simple and rummy, one with honey-mix and soda water, one more “classic caribbean style” and then two totally different Mississippi Planter`s Punches.
And then we got two other versions from the book “Famous New Orleans Drinks and How to Mix`em” – one just called Planter´s Punch with Peychauds bitters, nutmeg or red pepper and then the my own the Creole version and finally the Jamaican version of the Planter´s which is the closest to Remsberg`s version.
Lagniappe (extra) :
TANGIPAHOA PLANTER`S PUNCH
1/3 pineapple juice
1/3 orange juice
1/3 lime o lemon juice
1 tsp grenadine
2 jiggers rum (3 oz)
Swizzle together everything with crushed ice, adding juices and rum last.
From “Famous New Orleans Drinks and How to Mix`em”
Another one – From the book – Two Hundred Selected Drinks, Knut W Sundin, 1934
This drink is very popular on the Island of Jamaica and principally in Kingston.
The ingredients are:
1 wine glass of Jamaica rum
The juice of a fresh lime
A tablespoonful of sugar syrup
1 dash of Angostura bitters
Shake well and pour into a tumbler, add a cherry.
SAVANNAH PLANTER’S PUNCH
Good Jamaica rum, wine glass; or 2 ponies, to taste
Cognac brandy, 2 jiggers
Lime, juice, 1; or juice 1/2 lemon
Fresh pineapple juice, 1/2 jigger
First chill the glass – whether silver or crystal. Pack the glass tightly with finely shaved ice, pour in the liquids previously mixed, stir briskly for a moment with long spoon or swizzle stick. Garnish with a finger of ripe pineapple, a cherry, or a bit of orange. Serve when glass frosts.
The Gentleman’s Companion: An Exotic Drinking Book – Charles H. Baker Jr. 1939
And here`s proof i don`t always do my research good enough, i found on Trader Tiki`s site my own entry to the 2010 Tales of the Cocktail Tiki Punch Up contest, which is a Tiki variation on the Planter´s Punch. I had totally forgotten that drink existed;-) well here it is – click to get the recipe for the Planteur de Lis!
Then i found from Trader Tiki`s site again of course – one that made it to the finalists of said competition, the Punch Louisiana. I have to add it too since the recipe looks so yummy!
These two last cocktails has three things in common – they are both Tiki versions of the Planter`s Punch, they were both in the Punch Up and they are both using Trader Tiki`s Don`s Mix! which is one of all his yummy syrups i can recommend, heck i even use it to sweeten my breakfast porridge!
Want more Planter`s Punch recipes? go to pages 148-151 in Beachbum Berry Remixed for some history and Planter`s Punch, Planter`s Rum Punch, Ronrico Planter`s #3 and Skipper Kent Planter`s Punch.
Its strong, flavorful and even a bit bitter..and it got ATTITUDE – this is Smith & Cross rum from Jamaica.
Oops..i`m a bit late to post after the Tales..but real life has hit me with something called work…yes i do have a real job;-) – i`m not sitting here experimenting with rare demeraras all days…but now its RUM TIME!
And better late than never..
I managed to bring back a few rum treasures like the Lemon Hart 151 and the since a long time wanted Jamaican pot still rum Smith&Cross. Now i also know what the fuss was all about – and yes they are so right to rave over this one.
I can`t really figure out how it happened but last year on Tales in New Orleans this rum was out for tasting and somehow i managed to miss it..can you believe that? i really wonder what i was doing..apparently i was doing something!
Anyway, so it took a year for me to get to try it out and get me a bottle…because as far as i know you need to go to the states to get hold of this rum as its not sold in Europe (yet) i really hope to see it sold in the UK..will it be? and if so…when? and why is not already?
The Smith & Cross brand goes back all the way to the 1788s when underground cellars near the river Thames in London stored Jamaican rum which was famous in the 19th and 20th century.
Smith & Cross contains only pot still distillates by Wedderbaum and Plummer – and its unfiltered so here`s flavor….of exotic fruits and island spice – its very deep, raw, flavorful and it kicks ass! – its what rum used to be..Its a bit too strong for sipping though ( 57% ABV – navy strength ) and more suitable for mixing and as a mixing rum its excellent.
Perfect for Tiki drinks as well! and it blends well with other rums. I haven´t had the time yet to play that much with it yet, But Jay over at Oh Gosh! made an excellent review of it last year.
So for now i have mostly had it by itself mixed with fresh fruit juices or with Batavia arrak to make a witchdoctor.. Here`s a few other ways to use it:
MIXOHAUS CHARTREUSE SWIZZLE
Can`t have enough of this iconic drink..its both strong and extremely refreshing at the same time. I miss all the evenings in the mixohouse with this grand drink passed around in flower vases..where additions of various rums were added. One of those that i like the most is the one with Smith&Cross.
1 1/2 oz Pineapple Juice
1 oz Lime Juice
1/4 oz Falernum
1 oz Smith&Cross
1 oz Green Chartreuse
2 dash Angostura Bitters
Fresh mint for garnish
Add ingredients to a glass full of crushed ice. Swizzle until the glass frost on the outside, lavishly garnish with mint, and add straw.
ELYSIAN TIKI PUNCH – A tiki drink in rememberance of the 2010 Mixohouse and those warm humid nights on the porch listening to the whole orchestra of cikadas sipping great cocktails and ice cold beers. The name comes from the street Elysian ave – a version with Zaya instead of ONO Cajun was made for the Zaya TDN last thursday.
This is a drink to sip and remember the summer, the syrup has a subtle touch of pecan nuts.
Mix in blender with crushed ice for 10 sek or shake vigoriously with ice, strain and serve in a glass filled with fresh crushed ice, add some extra ice to build it up over the glass a bit and add a few dashes of the Creole bitters on top. Garnish with fresh mint. Add straws.
PECAN BUTTER SYRUP
Lightly crush and toast a handful of pecan nuts in a dry iron pan until fragrant. make a simple syrup with 2:1 muscovado sugar and water, add the pecan nuts and slightly boil, set aside to cool. Strain into a clean bottle. Before using it warm up the amount you gonna use and add little bit of unsalted butter to it. When the butter is melted, stir it in and use for the drink.
Smith & Cross is imported to the US by Haus Alpenz LLC, Edina MN, www.alpenz.com
This is what i call a RUM! Can also be found online at DrinkUpNy