Alamea Exotic Infusions!

Tiki World Rejoice!! This is super exciting! four stunning products will soon be released (in october) that I know especially the tiki world will LOVE! It`s the Tiki maestro Daniele Dalla Pola behind them, you know that guy who loves pineapples so much? and builds up a real show during his entertaining presentations? and not to mention amazing tiki drinks and tiki drink photography, plus he owns the Nu Lounge Bar in Bologna, Italy.

The vintage style tiki labels on these products are something you really want in your tiki bar or home bar or any bar for that matter. They are stunning work of exotic tropical art! And the products? I have tasted them all and they are just as good as i thought, or even better. Personally I do not ever want to not have them in my home tiki happy place/bar. These will be available for shipping worldwide and I will update in this post when the website is ready.

The name Alamea on the label is named after a starfish species (crown-of-thorns starfish). An old Samoan saying is that among Samoan traditional fishermen it has been said that if you happen to get stung by the spines of the alamea, you should turn the starfish over and have its spongy-like feet touch the area where you have been stung and the alamea will heal its own doing.

Here are my taste notes and impressions of the Alamea Hawaiian Coffee Liqueur, Peach Brandy Liqueur, Pimento Rum Liqueur and Spiced Rum.

Alamea Hawaiian Coffee Liqueur

Deep Coffee flavor from Hawaiian coffee…sumptuous and satisfying.

Alamea Pimento Rum Liqueur

I tasted it side by side with the Hamilton Pimento Dram and I find the Hamilton to have more punch and body but this one to be more refined and frankly I like them both equally much. I think they can be preferred in different drinks depending on how heavy the drink is. Sometimes a heavier or lighter pimento dram may be called for.

Alamea Peach Brandy Liqueur

This one is so good I could lick the bottle, it´s just so incredibly TASTY! made from fresh peaches of italy.

Alamea Spiced

One of the best spiced I`ve had. I`m usually not a fan of spiced rums so very much but it depends, and this one I find to be good and not too sweet (super important when it comes to spiced rums) and with natural flavors.

You will see more of these products on this website in the future because I know I will use them a whole lot. So now…on to the drinks! these are fun to mix with and a great addition to the tiki and other exotic (and other) cocktails.

O`opa`s Trap

1 oz/30 ml Laphroaig 10 whisky

1.5 oz/45 ml Plantation OFTD overproof rum

0.5 oz/15 ml Alamea Hawaiian Coffee Liqueur

0.25 oz Alamea Pimento Liqueur

0.25 oz/7.5 ml Alamea Spice

0.5 oz/15 ml banana cream mix*

1.5 oz/45 ml fresh lime juice

1.5 oz/45 ml fresh pineapple juice

Blend in blender with 1 cup/2.5 dl crushed ice and pour into a zombie (chimney) glass and add more crushed ice if needed. Garnish with cocktail umbrella and speared Fabbri Amarena cherries.

Banana Cream Mix – 1 part butter + 1 part honey + 1 part banana syrup

Make a simple syrup with 2:1 ratio of demerara sugar and water (about 1 cup/2.5dl of sugar) and slice 1 banana in it and mash slightly with a fork and bring to boil, then simmer on medium-low heat for a couple minutes. Take off heat and leave to cool and settle for about 1 hour, then strain and bottle in a clean bottle.

Make the Banana Cream Mix and keep it slightly above room temp for use. This is sumptuous and delicious….perfect for tiki drinks with pineapple, banana and coffee.

2 Ports Cup

1 oz/30 ml GunRoom 2 Ports rum

1 oz/30 ml Plantation OFTD overproof rum

0,75 oz /22.5ml Alamea Peach Brandy Liqueur

0.5 oz/15 ml Campari to float in a half passionfruit shell on top of the ice.

0,75 oz /22.5ml fresh lime juice

0.5 oz/15 ml fresh pineapple juice

0.5 oz/15ml passionfruit juice

The passionfruit seeds from one passionfruit.

Add everything to shaker except the Campari and shake hard with ice, strain into a snifter. Add the passionfruit shell with the Campari float on top of the ice, to be floated before drinking. Garnish with pineapple leaf.

Punch Taiohaè

2 oz/60 ml fresh pineapple juice

0.75 oz/22.5 ml cream of coconut

0.25 oz/7.5 ml Alamea Hawaiian

Coffee Liqueur

1 oz/ 40 ml fresh lime juice

0.5 oz/15 ml Alamea Spice rum

1 oz/30 ml aged rhum agricole

0.5 oz/15 ml Demerara rum

0.5 oz/15 ml Appleton Rare Blend (Appleton 12)

Blend with 1 cup/2.5 dl crushed ice or shake very hard with ice cubes to get that cream of coconut to mix in perfectly and pour into a tiki mug filled with crushed ice.

Garnish with grated nutmeg, flower, tropical leaf and 3 speared cocktail cherries, Fabbri Amarena or Luxardo.

Aloha Nui Loa!

 

GunRoom 2 Ports Rum

Here`s an interesting rum with great taste from the Swedish company, Renbjer and Magnusson. GunRoom 2 Ports Rum is a blend of aged and unaged rums from Jamaica and Trinidad. Just like the GunRoom Navy Rum, the 2 Ports Rum is also their own creation/brand with a very similar label although it´s a different type of bottle. This rum belongs to the GunRoom Pouring Range. The pouring range is high quality products at reasonable prices so that in the bar you can afford to pour good spirits into the usual drinks.

This room is a mixture of two different origins. It consists of a aged rum from Trinidad with an age between 2-5 years and a minor portion of unaged Jamaican pot still rum. It`s a bright rum with character where the taste comes through in drinks. Perfect in Daiquiris or other rum cocktails. And a daiquiri – which is the rum test cocktail – is one of the two drinks I made.

But before that, here´s my impressions from sipping it neat.

Nose: The nose is fruity with mashed ripe tropical fruits, I get to think about mango, pineapple, peaches, apricots and banana surrounded by sugarcane sweetness..

Mouth: I like flavorful rums and this rum has character, with flavors of tropical fruits same as in the nose with a hint of….arrack? could be because the first GunRoom rum has it. It`s fruity in a sort of light way but not so light it loses it´s character, it has a well defined flavor. It`s a good rum for cocktails, especially daiquiris and of course it`s a pleasant little sipper too.

Aftertaste: In the aftertaste the banana flavors says “hi” most likely hailing from the Jamaican pot still part of the duo. It`s a light aftertaste that does linger shortly but nicely.

The color is clear due to the active carbon filtering taking away the color derived from the barrel during ageing. The abv is 40%, 80 proof.

Conclusion: I can`t find anything negative about this rum, it´s a great overall rum for cocktails and sipping neat. I don`t think anything is added to it. The only thing maybe could be that I would love to try it at a higher abv with a bit more bite…

I decided to mix the GunRoom 2 Ports with another rum to see how it went, so I picked Plantation OFTD for that since a little kick of overproof always is to my liking. Then a little sweet, some sour, some weak and a little spice and bitter in the form of a float of Campari which I think turned out really well because the Campari played nicely around with the flavors in the drink.

2 Ports Cup

1 oz/30 ml GunRoom 2 Ports rum

1 oz/30 ml Plantation OFTD overproof rum

0,75 oz /22.5ml Alamea Peach Brandy Liqueur (soon to be available worlwide by Daniele Dalla Pola, review of his exotic infusions coming soon.)

0.5 oz/15 ml Campari to float in a half passionfruit shell on top of the ice.

0,75 oz /22.5ml fresh lime juice

0.5 oz/15 ml fresh pineapple juice

0.5 oz/15ml passionfruit juice

The passionfruit seeds from one passionfruit.

Add everything to shaker except the Campari and shake hard with ice, strain into a snifter. Add the passionfruit shell with the Campari float on top of the ice, to be floated before drinking. Garnish with pineapple leaf.

And of course I wanted to test this rum in a classic daiquiri (Jeff BeachBum Berry formula) and it passed the test and did well.

GunRoom 2 Ports Daiquiri 

2 level teaspoons sugar blend –
(4 parts organic white cane sugar to 1 part turbinado or demerara sugar)
1 oz/30 ml fresh lime juice
2 oz/60 ml GunRoom 2 Ports rum
Garnish: lime wheel

Combine the sugar blend and lime juice in a mixing tin and stir until the sugar has fully dissolved into the lime juice.
Add the rum to the sugar and lime mixture, along with large cubes of ice, cracked with a bar spoon.
Quickly shake and strain the drink into a chilled cocktail coupe.

Garnish with a lime wheel.

FINE Drinking takes a peek at TIKI!

The 5th issue of the FINE Drinking Magazine is out for the summer! and it has a Tiki section! yep! and a very fine one too….in which also yours truly got a chance to talk a little about the upcoming book “Best of a Mountain of Crushed Ice” – Favorite Tropical and Tiki Cocktails. But there is more…of course and apart from the tiki section there`s a whole lot of interesting articles, among them one on Plantation rum. The magazine contains 129 pages!

The first thing I get in my mind when holding a new issue of Fine Drinking is it´s amazing quality and how thick it is, there´s something for everyone in each single issue with articles spanning from such diverse topics as sparkling wine to cigars and coffee flavor to fine drinking in Beirut…and to exotic tiki. The FINE Drinking Magazine started last year and published four different issues, one for every three months and with the fifth coming up just now.

I did the only thing that felt just right to me when I received it, I poured a glass of  the amazing Foursquare Triptych rum and sat back and immersed myself in some real fine drinking and reading…. You will read here about Triptych too, soon. A pure single rum too good to not write about.

I have written about Thanos Prunarus before, in my first post about the FINE Drinking magazine and also when I wrote about my visit to his rum bar, Baba au Rum in Athens, a trip I will never forget because the good folks over at Baba they go out of their way with their hospitality to make you feel right at home…and that I think is the secret about Baba, you feel like you are part of a family drinking cocktails in their living room. But it`s not just any “cocktails”…these are world-class craftmanship! And they also have a not -to-be-ashamed-of rum selection, it`s a rum bar after all. But if you want something else, they got that too. They make sure you as their guest leaves fully happy whatever your drinking preferences are, and of course you will return, Baba is a very happy place!. When you enter you will get much more than fine drinks.

In june, Baba au Rum and Linje Tio (part of Tjoget. and operated by bar manager Ludde Grenmo) in Stockholm had a guest bartending exchange and when Thanos came here with his lovely wife Katerina I did meet up with them for a sunny day in the city, followed by some chatting over a couple of tiki drinks at Sweden`s only tiki bar the Tiki Room and then the next day off to Linje Tio (which is a really great bar!) to try out the drinks Thanos so swiftly and expertly made. It was a joy to see him work, fast, elegant and the drinks were as beautifully presented as they tasted.

And one of the drinks I fell in love with…the drink was called Les Fleurs du Mal and was a mix of matching herbal, mango and pine spirits, a twist of celery, lemon and tonic and it was nothing but amazing! now don`t get me wrong, they were all amazing but this one stood out from the rest and since “the rest” were already amazing – that says something about how this drink tasted.

Fleur du Mal

But also very memorable was a drink called “Supremus no 56” – includes rhum agricole from Martinique and white tea….summer fruits and scent of lime – the recipe will be in my book.

The “Conceptual Form” was a concoction using lemons, elderflower, Campari and Baba au Rum`s own house-made Fassionola created by Elias Stergiopolous – which is a VERY tasty version of Fassionola. I have based my own recipe on that one, will also be in my book! The Conceptual Form was dedicated to pioneer of International bartending, Ben Reed. And the last drink was called “Lost Lovers” a very tasty drink with full bodied aged rum, Pedro Ximenez sherry giving it a flavor of cocoa, vanilla and smoke, followed by mature fruits, orange notes and spring blossom.

Both Baba au Rum and Linje Tio was awarded “World`s 50 Best Bars” 2017, Linje Tio is Sweden’s first bar to make The World’s 50 Best Bars and Baba au Rum also was awarded in 2013 and 2016. So combine the two and let Linje Tio go to Baba in Athens and then Baba go to Linje Tio in Stockholm = success! It was a very memorable evening 🙂 and I`m sure the Athens experience with Linje Tio cocktails was just as memorable.

I think the name of this magazine, Fine Drinking, says a whole lot, it embodies a concept of highest quality and attention to detail in everything from drinking to travelling and reading, there´s a lot of thought behind it and it definitely works! the bar Baba au Rum is run by the same concept and it´s all the brainchild of Thanos and the work of his team of amazing and talented people.

This fall, less than 2 months away it´s time for the 2nd Athens Rum & Whiskey Festival! September 30 and October 1st at Zappeion Megaron, downtown Athens! Festival includes participation, seminars and master-classes from highly distinguished international guests, specializing in rum and whiskey. The festival in Athens aims to shine light on influential personalities that relate to rum and whiskey within Greece as well as around the world.

Fine Drinking can be ordered from www.finedrinkingmagazine.com

 

FINE Drinking and fine rum…

Best of A Mountain of Crushed Ice is coming…

Aloha! some of you dear readers might have noticed how slow this blog has become since many months…it moves at the speed of a drunken snail or turtle…but there´s a reason for that – there´s a book in the Works! “Best of A Mountain of Crushed Ice” is a book about tiki drinks with the best from this website in updated versions along with new recipes and some “mixed potions” by friendly tiki bartenders and enthusiasts from around the world.

The book is for everyone who loves tropical exotic tiki drinks and the little “tutorials” aims at those who are new to tiki drinks, both consumers and bartenders but the book as a whole is for all tiki drink lovers . So that`s what`s up…and when will the book be ready? I`m not sure of an exact date…but the plan is for this summer.

Trying to write posts for this website at the same time as writing the book plus also working with other things plus taking care of my domestic life turns out a little bit too much for this laid back flip-flop kind of lady so please bear with me when this website is taking a little temporary “half”-break. That said, I might pop in a blog post every now and then…and when the book is ready it will be announced right here.

So why writing a book? well, the blog is celebrating it`s 10th Anniversary this year! that`s ten years of collected recipes, rambles, experiments and knowledge, some better, some worse, some outright crazy…as is the nature of many cocktail blogs. But over time it can be difficult to find some of the best posts even though there`s an archive, but how often do people really bother digging in the yearly archives? blog posts and the drinks in them have a tendency to over time become forgotten. So I think putting the best from it in a book is not a bad idea, plus when I no longer is here this blog will not be either but then the book will be! So now you know why it`s moving so slow here for the moment.

In the meantime, here´s a little teaser picture collage…

Tiki Month 2017 – Doug`s Volcano

How time flies! we`re already in mid february and the Tiki Month is halfway through….

So, almost running late I just had to make a drink! and what could be more fitting than making a drink inspired by Doug Winship`s home made indoor volcano? if you didn´t know, Doug is the man behind the Tiki Month which appears every year in february on the Pegu blog (and by inspired bloggers around the blogosphere)

Next year Doug will celebrate his 10 year Anniversary with the Tiki Month! did 9 years pass already?? how did that happen? scary….I went to check his Tiki Month posts in his archives starting typing in february 2009 which is when it started. So many memories! that was the time when the Mixoloseum was going strong and we had the first”Mixohouse” in New Orleans. Feels like it was 100 years ago…

And then I found this post…..it´s called “How Tiki Month Began” – where he tells the story of how it started…it took me back to the golden days of tiki blogging….such nostalgia! incredible! it was a different feeling those days, it was a feeling of discovery, adventure and brotherhood among bloggers (and yes we even had our own organisation called the Cocktails and Spirits Online Writers Group with the likes such as Kaiserpenguin, Cocktailnerd and Dr Bamboo… The CSWOG was the 25 most prolific cocktail blogs at the time, come together doing events, both on and offline. Our signature drink was a communal style JWray overproof spiked Chartreuse swizzle served in flower vases.

I had no IDEA how much Doug looked up to us early tiki bloggers! and from having no tiki drink experience whatsoever to decide to go a whole month doing ONLY tiki is an amazing task to take up – and look at him now, almost ten years of tiki month blogging, and the research he have made and put together is incredible….go and read this post and all the others on his blog, Tiki Month 2017 in full swing! I have to give kudos to Doug for keeping it up for so long and I hope it won`t close down anytime soon.

There`s a video of Doug`s volcano, Mount Pegu – I posted it at last year`s Tiki Month, you can watch it here. I have admired his volcano for a long time, ever since he built it and I believe it must be pretty fun to have your own indoor volcano with erupting smoke and all, making your home tiki bar come alive!

For this drink I have put together rum, hibiscus grenadine, Cherry Heering, fresh lime, grapefruit and passion fruit. It was kind of too fruity and weak to me in flavor when I first made it but after adding Lost Spirits 61% Navy style rum the drink was kickin`and there came some depth of flavor.

If you can`t find that rum pick a rum that has a good punch both in flavor and proof. It´s a volcano after all, it´s supposed to be erupting…

Doug`s Volcano

1,5 oz grapefruit juice

1.5 oz passionfruit juice

0.75 oz fresh lime juice

0.25 oz Cherry Heering

0.75 oz hibiscus grenadine

1.5 oz Plantation 3 Stars Rum

1.5 oz Lost Spirits 61% Navy Style Rum

0.5 oz overproof rum (I used Meermaid)

Garnish – Dried hibiscus powder, two long lemon peels cut to look like lava streams, a pineapple leaf. Add some lime juice on the outside of a snifter and sprinkle hibiscus powder on it. You can make it yourself by crushing dried hibiscus flowers in a mortar.

Blend the ingredients in a blender at high speed for 5 seconds with 4 oz crushed ice and pour into a snifter, add more crushed ice to fill and the two lemon peels. Sprinkle some of the hibiscus powder on top of the ice and add 2 straws.

Now sit back and let that volcano take care of you…

Happy Tiki Month! next year we celebrate 10 years!!

Mount Pegu

Tiki Drinks with Martin Miller`s Gin

martin-miller-768x1024

It was a very long time ago I wrote about gin even though i`ve used it here and there in my tiki cocktails but it`s rare, so it´s time for some tiki libations again that contains gin….and the gin I pick for this post is Martin Miller`s.

When i first tasted Martin Miller´s gin years ago I found it had a special flavor and I really like it, it has a smooth and a bit earthy-bitter juniper flavour paired with an overall pleasant spicinress and slightly bright citrus and herbal flavours in between.

This is the gin that uses pure soft glacier water from Iceland because this water is said to be cleaner, softer and full of life force. I find that pretty amazing that they actually ship the gin all the way to Iceland! There its blended with more neutral spirit and glacier water, then its shipped away again. There´s no doubt that this is very soft clean water.

As for steeping the herbs and spices the old traditional methods are used where the botanicals are steeped overnight in spirit and hot water and this gentle maceration is what is needed to create a premium gin.The dried citrus peels are also separately distilled in order to achieve a brighter citrus flavour.

The dried bitter seville orange rind is the most important botanical after juniper in gin making and personally I love the bright seville orange flavour – it has such a refreshing aromatic aroma.In Martin Miller`s gin lemon and lime rinds are also used.

These are the botanicals used as far as i know, surely there are some secrets too…

Juniper, seville orange, lime, lemon, coriander, angelica, liqorice root, cassia bark and to bind it all together and impart a floral aromatic flavour – Florentine iris.

The alcohol must be re-distilled and made from grains of the highest quality, there´s a lot of herbs, spices, roots and citrus peels involved which are picked from all over the globe and individually treated. The distillation is a whole process of its own. Martin Miller`s gin is distilled by a single pot still (as opposed to most gin`s using three pots) using only the heart of the distillate.This single pot still is called Angela and was made in 1904.

What I`m using here is Martin Miller`s traditional gin (40%) and the Westbourne Strength (45.2%) I like their freshness and that`s also why  it´s one of my favorite gins, goes well in tiki drinks together with other rums and mixers.

As for gin in tiki drinks in general I think it can make really tasty tiki drinks and one of the tastiest I`ve had is the “Outcast of the islands“, a refreshing ice cone adorned libation which you can find at Jeff Berry`s Latitude 29, one of the best tiki bars on this planet.

Saturn

saturn

0.5 oz fresh lemon juice
0.5 oz passionfruit syrup
0.25 oz falernum
0.25 oz orgeat
1 1/4 oz Martin Miller`s gin
Float Rational Spirits 141 Cuban or other good floating rum!

Put it all in a blender and blend until smooth with 8 oz crushed ice, pour unstrained into a suitable glass and fill up with more crushed ice if needed (originally it was a pilsner or other tall glass but I used a snifter….bec I love them! This is a take on the Saturn found in Jeff Berry`s Total Tiki App, the original drink was  made by J “Popo” Galsini in 1967 and awarded Popo at that year`s IBA World Cocktail Championship in Majorca.

Pololu Nui

Pololu Nui – a little potent mix of Martin Miller`s Westbourne Strength Gin, Jamaican and overproof rums, fresh pineapple, Creme de Cacao, Coco Real and Curacao… spiced up with a heap of fragrant ground cinnamon….served in Jeff Berry`s Latitude 29 Coco mug! And while Ku from the Floating Rum Shack carrying a pineapple on his head is laughing i`m drinking!

The original Pololu was made by Dr Bamboo and was a take on the good ole Painkiller…The name Pololu Nui means “the big Pololu” in this case “big in proof” with Martin Miller`s Westbourne strength gin and the overproof rum float combo.

polui-nui

2 oz Martin Miller`s Westbourne Strength Gin
1 oz Appleton Extra Jamaican rum
2 oz fresh pineapple juice
0.5 oz Ferrand Dry Curacao
0.5 oz Creme de cacao
0.5 oz Coco Real Cream of Coconut or Lopez
1.25 oz fresh lime juice
Hamilton 151 rum to float

Shake everything except cinnamon with ice and strain into a glass or tiki mug.
Add a generous float Hamilton 151 on top and dust with a heap of cinnamon powder and garnish with something tropical.

I hope you like these drinks as much as I did!

Meermaid Infused Rum – A rum with a lot of love!

 Mermaid rum (16)

When I first heard about the Meermaid rum I got quite curious, “Meermaid rum” what on earth is that? then I saw some pictures posted and they picked my interest especially since I also read positive thoughts about it written by trustworthy people. Being an infused (or spiced) rum you tend you get a bit suspicious…..too many spiced rums are way too sweet….

But not this one! in fact there is no sugar or artificial additives at all – or as the label says on the back of the bottle – “17 real fruits & spices macerated in a blend of Jamaica/Trinidad rums. No sugar, artificial flavors or nonsense added” – Bravo! that elevated my hope! btw I like how they say “nonsense” ……..

Meermaid rum comes in two expressions, and they come in some really cool stoneware bottles – a 70ml 40% infused rum and then an overproof version of the same rum at 62% in a 500ml bottle, also stone, which is really cool. The one thing I feel could be improved is the wooden cork because it doesn`t hold very tight… I wouldn`t try to bring an opened bottle with me if I was going somewhere and that`s a pity. So a better tighter cork is needed!

What this rum is – is interesting, and with an overproof version of the same rum it opens up for some tiki fun and rum pairings!

Something to note – Meermaid rum is not to be mixed up with the “Mermaid rum” from Florida, the “Meermaid” rum is infused and bottled in Berlin, Germany.

Meermaid rum began with a passion to learn how to produce flavored rum…the thought is to preserve the actual rum flavor and with the 16 all natural ingredients like fruits, dried fruits and spices they add, just enhance the flavor. The rum is recommended for use in tiki cocktails (yay here I come…) or ginger beer or ginger ale, or on the rocks.

Recommended is also pineapple…..did they say pineapple? now this really talks to me!

Meermaid collage 2

Meermaid Infused Rum – Conceived in a long gone Tiki Bar….

And it got even more interesting when I learnt that Stefan Waltz, the maker of this infused rum, once set up a tiki bar on a boat….and later used to be the co-owner of the since now long gone tiki bar in Berlin called “Tabou Tiki Room“….

Where he had a mermaid painted on the door to the Ladies Room, which later on also became the design picture for the Meermaid rum, a name that he first discovered on a cup from the 60s where there was a recipe for a cocktail called “Meermaid”…I love when I stumble upon interesting things like this while researching for writing a rum post…that*s how it comes that I sometimes sit up all night…

The Tabou Tiki Room was inspired by Stefan`s visits to Trader Vic in London and Munich, and the Mai Kai and Tonga Room in America and the idea of escape from the outside world that real tiki bars is all about.

Tabou collage

Here is the history of this infused rum as told on the website by Stefan Waltz:

I used to be the co-owner of the “Tabou Tiki Room”. An infamous tiki bar, and first of its kind, in Berlin, Germany. The place is long gone now, but it was there that the dream to produce my own infused rum was born.

“Tabou” was a bar that focused on the almost forgotten, rum based cocktails of the old days served in authentic tiki mugs, and an assortment of sipping rums fifty strong. I had the pleasure of acquiring these rums from around the world.

Don’t get me wrong, I know that there are fine spiced rums out there nowadays, but I want to show that it is possible to produce handcrafted infused rum at a reasonable price, while maintaining a far superior quality to the industry standard.

I began by trying several recipes using quality rum with an assortment of exotic spices and various types of fruit infusions. After several months of experimenting, analyzing, and taste-testing I concocted several unique possibilities, but felt that something crucial was missing. In the end, it was my girlfriend who suggested the last, key ingredient and I knew that we had crafted something special. Two weeks and several business meetings later, I had found a way to make naturally infused rum in small batches.

As you can imagine, it being in charge of searching and was a fun and exciting job. However, back in 2004 I just could not find a brand of spiced rum that met with my high standards. What I found was mass produced liquor, flavored with artificial vanilla to cover up the taste of what was quite obviously mediocre rum. It was through this search that the idea to make my own bottled rum began to form.

Quite interesting story isn`t it? And now he finally has his infused rum which btw is excellent!

Bottles back collage

Here`s my thoughts on the flavor:

Meermaid Infused Rum:

The color is lightly straw and when I swirl the rum in the glass, legs are quickly formed on the sides. The nose is very pleasant with a lot of citrus fruitiness, some herbs and a bit of spices with a very slight hint of rum in the background.

The nose is very mild yet has a lot of flavor notes in it.

The taste is spicy and herbal with he rum resting discreetly in the background, it´s mild and balanced and has an interesting flavor which is complex. It also has a pronounced fruitiness. It`s more mild and balanced than I expected and there`s no “overly sweetness” or “too much vanilla” in it, there´s a clear hint of cinnamon but there`s nothing that takes over.

There`s also something else there I cannot put my finger on…cherry?

There’s fruity orange and a bit of woody spicy aftertaste with hints of cinnamon, clove, cardamom, herbs…and the finish is medium long. It`s definetily one of the better spiced rums and this one distinguishes itself from the rest in that it`s a bit different.

Meermaid Overproof Infused Rum:

The overproof version has a naturally sharper nose with creamy fruitness in it, light on the spice and little bit herbal. I really like this creamy fruitness, it`s an intoxicating scent.

The flavor is also very fruity and herbal, even a little bit floral with a touch of woody spices like cinnamon and clove. It`s mild enough to sip, the alcohol doesn`t kill you. In all I would say that both these rums are well balanced and mild enough to not overpower anything which so many other spiced rums does.

They can be both sipped and mixed! and yes they are right, it really pairs well with pineapple!

Bottle overproof collage

Pretty cool labels, with a skeleton mermaid on the overproof…

Wim Thielemans from Flap`s Tikis made a special tiki mug for Meermaid rum – is it the captain with a mermaid tail? or is it a tiki face? a really cool mug!

Meermaid mug

Ok and now it`s time for the drinks! i`m in the mood for pineapple, rum, lime and coconut! so it´s a lot of fresh pineapple juice and tiki drinks…

First drink is a pineapple bowl…a mix of fresh pineapple and lime juices, orgeat and three rums to make it strong plus dashes of Angostura and Zulu bitters to make it nice! the whole awesomeness is served in a scooped out pineapple garnished with pineapple leaves, lime wheels and tropical flowers.

I wish I had one of those little plastic cocktail garnish mermaids to add to the bowl….she could swim around there in all the rum…

Meermaid Pineapple Bowl

Meermaid Pineapple Bowl

2 oz/60ml fresh pineapple juice
1 oz/30ml fresh lime juice
0.75 oz/22.5ml orgeat
1 oz/30ml Meermaid Infused rum
0.5 oz/15ml Meermaid overproof rum
1 oz/30ml demerara rum
A couple dashes of Angostura and Zulu* Aromatic bitters

Blend in blender with 1 cup crushed ice for 5 sec, then pour into a scooped out pineapple (or glass/tiki mug) and fill up wityh more crushed ice and garnish.

This drink is very refreshing!

*The Zulu bitters are hard to get outside of Brazil where they are made from local ingredients in the rainforest, ( try e-mail zuluheadbartender@gmail.com ) – Otherwise using Angostura is just fine!

The next drink….looks very innocent but it is not!

Naughty Mermaid

Naughty Meermaid

2 oz /60ml fresh pineapple juice
2 oz/60 ml fresh orange juice
1 oz/30ml  Coco Real or Lopez cream of coconut
0.25 oz/7.5ml cold brewed coffee
1 oz/30ml fresh lime juice
1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
1 oz/30ml aged Jamaican rum

Blend in blender at high speed for 5 sec with 1 cup of crushed iced and pour into a large snifter.

Mermaid Ginger Cooler

Meermaid Ginger Cooler

In a rocks glass with large pieces of cracked ice, add:

1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
A little squeeze of fresh lime
Top up with ice cold ginger beer and stir

Garnish with fresh mint and lime

It packs a bit of a punch!

Grande Pina Colada

Grande Pina Colada

2 oz/60ml fresh pineapple juice
1 oz/30ml Coco Real or Coco Lopez
2 oz/60ml roasted coconut water
1 oz/30ml fresh lime
1 oz/30ml Jamaican rum
1 oz/30ml Meermaid overproof rum
A couple dashes of Angostura bitters

Blend in blender at high speed for 6 sec with a cup (2.5dl) cracked ice)
Pour into a goblet or pineapple filled with cracked ice.
Add a generous float of black strap rum

Guanabana Kula

Guanabana Kula

2 oz/60ml Guanabana (soursop) juice
0.75 oz/22.5ml fresh lime juice
0.5oz/15ml macadamia nut syrup
1 oz/30ml Meermaid overproof rum
2 oz/60ml Santeria rum or a dark Jamaican rum

Flash blend in blender with 1 cup of crushed ice for 5 sec, pour into a tall glass and fill up with more crushed ice.

Garnish: wrap the glass in banana leaf and tropical orchid.

Overall I think for this infused rum, it´s a work well done! The Meermaid rum is for those who appreciate quality handmade flavored spirits – if you want your own bottle of Meermaid you can order it here. ( I do not know if they ship outside of Europe) And if you are going to the German Rum Festival in october (15-16) you can also find it there!

Okole Maluna!

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