Les Rhums de Ced – Punch au Rhum Banane Cacao

Rhum de Ced Banane-Cocoa Ced pic

If you like the french island style “arranged rums” or rhum arrangès here´s a very interesting one. Rhum arangé is a speciality of the French islands, so most of them are made with rhum agricole, fruits and spices.

This rhum arrangè is made by Cèderic Brement who calls his rhums – Les Rhums de Ced/Ti’ arrangés de Ced.

What i have here is a rhum arrangè of cocoa and banana macerated in rhum agricole. Make no mistake here….this ain`t no overly sweet bananaesque concoction – instead you will meet a very elegant and mature flavor or pure raw cocoa upfront with a subtle rich flavor of tropical banana flambè in the background…and it´s absolutely lovely.

Cèdric who is a food engineer, started to create some rhums arrangés during his studies and produced his rhums at home during 10 years before he finally created his product – “Les Rhums de Ced”

He first tested his products on friends and family and then eventually friends of friends started to order his rhums and from there it got bigger. People appreciate the balance of fruits aroma, rum, vanilla and a little bit of sugar says Ced.

And with the success with the products he did quit his job to launch his products and he started with 6 products, which are 100% organic using fruits, spices and AOC rhum agricole from Martinique.

After that he developed a 6 months macerated product in oak barrel : Vanilla – Macadamia nuts.

I want to work to use only natural,  very high quality fruits and i’m looking for special and direct procurement. I want to highlight terroir.

Rhums de Ced medaille or

He won 8 medals in 2013 :

Gold for Victoria Pineapple at the Salon de l’Agriculture in Paris

Gold for Ginger Apple at the Salon de l’Agriculture in Paris

Gold for Mango Passion at the Rum Fest in Madrid

Silver for Pineapple Victoria at the Rum Fest in Madrid

In 2014 :

Gold for Cocoa Banana at the salon de l’agriculture in Paris

Impressive! of course i was dying to try one of his rhums and the one i have here to try out is the Cocoa Banana, and it´s as tasty as it sounds..

I was pleasantly surprised at the cut down sweetness of this rhum, it`s not like what you usually find when the ingredients banana and cocoa are in it. It has some sweetness of course, because it contains some sugarcane but it`s not cloingly sweet at all.

Nose – Cocoa, sugarcane, ripe bananas with a slight hint of vanilla. The balmy creamy sweetness from the cocoa lingers…

In the mouth – The mouthfeel is rich, then pure raw dark cocoa hits you but it doesn`t taste like an upfront chocolate rum, this is much more refined and the cocoa flavor is never anything near too sweet, rather it´s that raw quality of fresh dark cocoa beans. It`s rich and warm and it embraces you.

In the background you have a flavor of banana flambè sweetened by sugarcane and a very subtle hint of vanilla. The vanilla bean is still in the bottle, and how he managed to have it there without it adding too much vanilla flavor to the rhum is more than i know.

There`s only a very slight “rhum agricole grassiness” – the flavor trademark of rhum agricoles – that i can detect. It`s a very smooth rhum and there´s no alcohol burn at all, just a very subtle sharpness and it`s like the whole rhum is mellowed out…into a ripe fruity punch and then that raw cocoa flavor…

My impression:

It`s very tasty, well balanced, nuanced, quite complex, semi-sweet and of good quality.

It`s a very tropical rhum and is best sipped neat with or without ice – which is the way it really should be enjoyed – it has enough flavors all of  it´s own and nothing else is needed.

That said, of course you can make cocktails with it if you like and i decided to make a french island style tropical punch cocktail , it´s my version of a cocktail from the island of la Rèunion called “Mon ti cafrine”.

Punch Mon Ti Cafrine

Mon Ti Cafrine 3

3 oz (90 ml) Ti’ arrangés de Ced Banane-Cacao

Juice of 1/2 fresh lime

2 coffee beans in shaker

Muddle the coffee beans and lime juice, add the rhum and give it a quick shake. Double strain into a sugar rimmed glass.

Garnish with banana leaf.

“Mon ti cafrine” is a french crèole expression from la Rèunion and is an affectionate expression for a beloved woman.

Les Rhums de Ced`s webpage is here and Facebook page here and the rhums are sold at Christian de Montaguère´s rum shop in Paris. If you can`t go there he might send it, mail and ask.

Also Les Rhums de Cèd will be displayed and ready for tasting at the Rhumfest Paris in april 6-7.

Ced bottle

Denizen Rum – A Light Rum with Bold Flavor

This is one of the rums that i tried at the Rum session at the Tales of the Cocktail that stayed with me – so i was very happy to receive a sample now for review. When you try many rums and spirits at occasions like the Tales you tend to get numb after a while….there´s simply too much at the same time.

That`s why it´s so important to take notes all the time because you will forget…but then there`s always a few that just sticks to your mind – because they stood out from the rest – they were THAT good…and i found Denizen to be one of those i really liked.

According to the label, Denizen is a product of Trinidad and Tobago but it is actually blended in Europe before being imported and bottled in the US by Citizen Spirits, LLCs.

Hidden away in Amsterdam, exist the last practitioners of alchemy in the world. With the power to transform the common into something…magical. And they’ve been doing it secretly since the 1700s, these master blenders of rum.

We asked them to free the flavor of rum long distilled out by mass producers. So they went to Trinidad and hand-selected barrels of white rum to be aged for five achingly long years.

Then to Jamaica, to choose 15 types of the finest pot still rum. Finally, back to Amsterdam, where they drew on centuries of experience, and their liberated spirit, to create the one rum without the blandness of most white rums or the overpowering taste of dark rums.

A soulful rum without boundaries. For cocktails with integrity. For the denizens of the world. Source – Rum For All website

What gives this rum it´s punch is the addition of Jamaican potstill to the blend – so it is light aged Trinidad rum blended with funky Jamaican pot still adding a heavy rum flavor and viscous mouthfeel.

The first you feel is a sweet fruit note with lots of fruit…then wood, dry & sweet, with layered flavors, it´s complex and has that funky note from the Jamaican rum.

As always when i deal with these types of flavorful white rums i want to try it in a daiquiri – one of my favorite cocktails…and it´s such a perfect drink to evaluate the rum as mixed in a drink since this cocktail is so “clean” – just rum, sugar and lime. And of course i wasn`t disappointed, it makes an excellent daiquiri with all the fruity notes and Jamaican funk.

Denizen rum is bottled at 40% ABV or 80 proof.

After i made a regular daiquiri to try the rum in i made this one which is very tasty:

Maui Daquiri

1/2 oz St. Germain
2.0 oz Denizen Rum
1 oz pineapple juice
1/2 oz simple syrup
1/2 oz fresh lime juice

Pour all ingredients into a shaker and shake with ice, and serve up in a cocktail glass. Garnish with a brown sugar rim.

Coconaut Grove Cocktail (Beachbum Berry Remixed)

0.5 oz Lopez coconut cream
0.5 oz Pierre Ferrand Dry Curacao
2.0 oz Denizen Rum
1 oz fresh lime juice
8 oz crushed ice

Put everything in a blender and blend for 60 sec or until smooth.

Garnish with cherry, lemon wedge, coconut flakes and cinnamon dust.

Yummy!

Pago Pago Cocktail (Remixed)

1/2 oz green Chartreuse
1.5 oz Denizen Rum
0.25 oz white creme de cacao
0,5 oz fresh lime juice
3 squares of fresh pineapple

Place everything except rum in a cocktail shaker and muddle thoroughly. Add rum and ice cubes. Shake well and strain into a chilled cocktail glass.

Garnish with lime or lemon peel and cherry. i also dusted some grated nutmeg and cinnamon on top of the ice to make it even nicer. Also in used crushed ice in this.

You find Denizen Rum`s website here.

Sugarcane bar

 

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MOZART CHOCOLATE BITTERS – Concentrated Chocolate

The scent of fine raw dark chocolate is irresistible…it can fill a room..

So here we go – the next bitters up are the much talked about Mozart Chocolate Bitters made by Mozart Distillerie GmbH – also mentioned in the posts by Chuck both on his own blog Gumbopages/Looka and the Tales blog.

I heard whispers about them during the Tales after the “Emperor`s New Bitters” session which i for some unknown and totally out-of-this-world-weird reason managed to miss…what the hell did i do that day??? i have no clue but one thing i know is that after that bitters session they were the talk of the Tales so to speak.

I attended the Reematch Beeyatch cocktail competiton at Cure on the monday after Tales and there in the courtyard when we sat and sipped on our drinks all of a sudden one of my friends burst out – there it is!! can you feel it? it´s the chocolate bitters! someone has opened a bottle in here!

And yes indeed i felt it…like a whiff of sweet perfume the fragrance found it´s way around the whole courtyard…and like spies we eyed the crowd to try to see where it came from and then i saw the guy who had the magic bottle. We got samples on the back of our hands and we just sat there and kept sniffing on our hands – and we were not the only ones being hypnotized by this magic chocolate fragrance.

Someone said he would start using this as perfume and a discussion broke out about how this as perfume would make you totally irresistible…i don´t think New Orleans have ever had sexier bitters in town.

I needed to try this out in cocktails…and as perfume? hell yeah!

I`ve had the Mozart Dry chocolate spirit for quite some time now and i love it and have found it incredibly useful and it has gained a space in my home bar that is permanent. These bitters has the same fragrance but here is a delightful bitterness and fragrance of dark raw sexy chocolate – all concentrated in a little cute round bottle.

I did an interesting little experiment, i took the bottle of Mozart Dry Chocolate spirit and the bitters bottle and opened both, sniffed the fragrance and discoverd that they do not smell exactly the same, the chocolate spirit has a faint dry and very fine scent of dark chocolate while the bitters has a much stronger and more rounded and sweeter fragrance.

Then i added some of each on the back of my hands and sniffed on them and the chocolate spirit leaves a very discreet fine chocolate scent while the bitters leaves that stronger more full bodied, spicier and sweeter fragrance. yet they both has the same basic chocolate scent.

I took a sip from the chocolate spirit bottle, it´s a slight burn before the full awesomeness of fine chocolate fills your palate and a very careful sip from the bitters bottle gave at first a very strong burn which when mellowed out left a very warm full aroma of dark cocoa and sweet vanilla.

The Mozart chocolate bitters are made with dark raw and bitter cocoa nibs as the bitter ingredient with vanilla, nutmeg and clove, macerated in the dry chocolate spirit. it`s a delightful product!

So now i finally sit here with that dark brown round little bottle and will mix up something…right now i love my “job”!

I wanted something simple where the bitters can shine through as well as the base spirit so decided to mix up a daiquiri to start with.

KINGSTON DAIQUIRI


1 oz Appleton Extra Jamaican Rum

0.5 oz Smith & Cross Jamaican Rum

0.75 oz fresh lime juice

0.5 oz sugarcane syrup (Petit Canne)

2-3 dashes Mozart Chocolate Bitters

Shake and strain into a chilled cocktail glass and garnish with a muscovado sugar rim or an orange peel.

2 dashes of the chocolate bitters was just perfect to add a subtle chocolaty touch to the flavorful Jamaican rum. Just to test it i added a third dash and stirred. The dark chocolate flavor became more upfront and i can´t really make up my mind which one i like the most…all i can say is that this daiquiri went down way too easily.

The next is a twist of a twist (Bitter Mai Tai) of my favorite drink (Mai Tai)

BITTER CHOCOLATE MAI TAI


1½ oz Campari

¾ oz Smith & Cross Jamaican rum

1 oz lime juice (save the spent lime shell to go in the shaker)

¾ oz orgeat

½ oz orange Curaçao

3 dashes Mozart Chocolate bitters

Shake and strain into a double old fashioned glass and sink the spent lime shell into the drink. Garnish with a sprig of fresh mint and stick a straw near it.

Mmmmmmmmmmmm….it´s good, very good.

I hope to see Mozart Chocolate bitters sold worldwide. In Europe you can find it here.

HAPPY NEW YEAR 2010!

2010-new-year-tiki-drinks

Happy 2010 folks!

Here are three New Year tiki drinks to imbibe at the end of this year (and thereafter) Thanks for reading my blog and commenting on my posts which helps keeping the blog alive.

I`m happy to now be on the right side of the year soon – now we move towards spring and summer again even though very slowly..so here its not going to get any darker but slowly lighter, but i won`t see any change until beginning of march. For the moment it gets dark around 3pm.

I hope to mix many many drinks in the year to come..

DRUNKEN MOAI

A handful fresh pineapple chunks
Dash cinnamon powder
1t liquid honey
0.5 oz fresh lime juice
2 oz aged cachaca
A little champagne to top
Garnish hibiscus sugar rim, pineapple leaves and slice.

Crush dried hibiscus flowers into a fine powder and mix with a golden fine sugar. Rim a tall glass and fill up halfway with crushed ice – carefully to not ruin the rim, Muddle pineapple, cinnamon, honey and lime in a shaker, add cachaca and ice and shake well.

Double strain into the glass, fill up with some more crushed ice and top with a little bit of champagne.

NEHE NEHE

2 oz rhum agricole blanc
0.5 oz golden raw sugar syrup
0.5 oz fresh lime juice
1 oz fresh grapefruit juice
Dash Angostura bitters
Small dash hibiscus grenadine
Garnish golden sugar rim and citrus leaves

Rim the glass with golden fine sugar and fill up halfway with crushed ice – carefully to not ruin the rim,.Shake ingredients and strain into the glass and add more crushed ice to fill  Garnish with a few citrus leaves.

THE RISING SUN

2 oz El Dorado 3 year old cask aged rum
¼ oz Mozart Dry
1 oz pineapple juice
A little champagne to top
Garnish cocoa rim and mint

Rim the glass with cocoa powder, fill up with crushed ice. Shake ingredients except the champagne and strain into the glass. Carefully add more crushed ice to fill and top with a little champagne.

Garnish with a sprig of mint.

Happy New Year and Okole Maluna!

Sugarcane bar

 

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COFFEE AND SPICE

To all of you (and everyone else) who have followed my blog this year, a merry christmas and happy holidays!

Last x-mas I made a post about our Swedish tradition which is to drink a mulled wine we call glogg. This year i`m gonna use glogg again since I saw a new variety which sparked my interest as its using chile and cocoa. I`m gonna use the glogg as a cocktail ingredient instead of the traditional way of drinking it warm with raisins and almonds and use it in these drinks. As living in the land of Glogg i need to try new varietes each year, you can also make your own, there are tons of recipes out there, search for Glögg or Glogg.

But coffee is also incorporated in these drinks, its so good when its stone cold outside.

YUMMY RUMMY PEANUT COCKTAIL

xmas-drink-09

1 tblsp raw dark sugar (or use syrup)
1 tbsp Castries
1.5 oz dark rum ( i used a demerara)
½ cup hot espresso
1 cup milk, whipped
1 canela stick
pinch of dark cocoa powder

Pour in a glass rum, castries and sugar, stir. Add hot espresso, stir again. Heat up and whip the milk and pour over. Dust the top of the foam with dark cocoa powder. Garnish with a canela stick. (Mexican cinnamon)

CAFFE MOJITO

caffe-mojito

1 lime cut in 8 pieces with ends cut off
1 oz dark rum
1.5 tbsp raw golden brown sugar
5-6 mint leaves and a sprig
1 cup crushed ice
.75 oz espresso
splash chile and cocoa glogg

Prepare the espresso first and cool to roomtemp. Muddle lime, sugar, mint and rum in a double old fashioned glass. Add half the crushed ice. Add the espresso and glogg, add more crushed ice to fill. Garnish with a mint sprig.

Not a traditional x-mas drink at all but i like the idea of using espresso in the mojito and wanted to try it paired with the glogg which added the x-mas touch to it. To sub chile-cocoa glogg if you don`t want to make your own glogg maybe a syrup with chili and cocoa incorporated into a warm fullbodied red wine and then cooled would do? and maybe adding some more spices to it would be good.

May peace be with you all.