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!

 

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!

FB LINK MERMAID

Rhum Agricole – Arcane Rum from Mauritius!

Arcane Rums

Here´s sunny rums from a sunny island…Mauritius!

Arcane rums are made from pure cane juice, a rhum agricole. As always when you come back from a rumfest, in this case the Rhumfest Paris, there`ll be rums to try out and to write about. I`m starting with the three expressions from Arcane, plus a spiced rum called “Beach House Rum” (not Arcane but from the same producer)

The three expressions in their range are the Delicatissime, Cane Crush and the Extra Aroma. The Extra Aroma I tried for the first time at Maria Loca during Daniele Dalla Polas Tiki Night and I was amazed by the strong banana flavor of this rum which mixed wonderfully with his amazing tiki drinks.

On the webpage it says  –  What Arcane stands for is this : in a white rum or in a 12 years old rum, you will always taste, in different versions,the magnificence of cane aromas. Arcane rum is always made from the distillation of pure cane juice.

So let´s start with the Cane Crush, it´s a very aromatic rum with lots of fresh “green” sugarcane flavors, grassy, floral and lively. It´s distilled twice, first in pot stills on Mauritius and then a second distillation in small alambics is made in Cognac.These alambics are the french variant of the alembic – which is an arabic word for a type of still that originally was used to make perfumes and it´s the alembic still the modern pot still is based on.

So in short, here´s my thoughts on the rums, remember this is how they taste to me, to you they may taste a bit different since we all have different taste perceptions:

CANE CRUSH

Color – crystal clear

Nose – It´s crispy and fresh, grassy and a bit floral in the nose with slight hints of citrus.

Mouth – A very pleasant flavor, fresh and crispy just like like the nose but a little bit peppery with a fruitness and roundness backed up by the typical grassy agricole flavors of fresh cut cane.

Finish –  I find the finish to be medium long  with a fresh light cane flavor that stays for a little while.

A very pleasant and tasty rhum agricole that can be sipped easily and also mixed equally well, it´s tasty and balanced.

EXTRA AROMA

Color – Golden light mahogany

Nose: Here´s something entirely different….this rum has a strong nose of banana and coconut and the notes of grassy agricole flavors are quite restrained.

Mouth: Banana….hints of coconut and something perfumey and floral, hints of cane and some grassiness. It`s a tropically flavored aged agricole rum with strong banana and coconut flavors if that makes sense. It`s like a spiced rum with coconut and banana and quite sweet. I believe it´s a “like it or not” type of rum. Personally I like as a mixer because it mixes well in tiki drinks and tropical cocktails.

I tried it the the first time in Paris at Maria Loca when Daniele Dalla Pola did his “Arcane Jungle Bar” tiki night and made tiki drinks with among others, this rum which mixed wonderfully in his drinks.

The pronounced banana and coconut flavors (and some other tropical fruits) paired with the aged rhum agricole notes makes a statement to try to best describe it, if you like those flavors you`ll probably like this rum, if you don´t like banana and coconut you won`t like this. In tiki drinks and exotic cocktails it´s wonderful and I like the aftertaste of coconut.

In the description it says “12 year old solera aged in oak barrels” which does not mean that all the rum in the bottle is 12 years old but that there´s a percentage, how small, we do not know, that should be 12 years old in the blend of younger rums.

Finish: Aftertaste of coconut that lingers in your mouth for a while that gets me to think of a brown coconut that has been cracked and all the brown pieces spread out on the ground. The name “Extra Aroma” surely is true, this rum has a LOT of aroma! but as a sipper there´s bit of a sugar-bomb warning.

DELICATISSIME

Color – very light golden

Nose – A bit herbal and spicy, with hints of freshly cut grass, vanilla and some spice.

Mouth – Hints of vanilla, peppery, pronounced herbal grassiness and hints of floral notes as well, lively agricole flavors.

Finish – Spicy finish that ends with sweet notes of vanilla

This rum mixes as well as the Extra Aroma in exotic cocktails and I found that mixing the two, or any of them with Cane Crush is just as great, any of these rums adds a lively flavor to cocktails. This is a young golden rum that has been aged for 18 months in oak barrels and it`s kinda dryish but with sweet vanilla aromas.

Afterthoughts:

For sipping, the one I prefer is the Cane Crush because it´s the cleanest and driest of them to me and for sipping neat I prefer a bit drier rums that has nothing added to them. It also makes a fine ti punch of course.

For mixing I find them quite versatile, especially with tropical type of drinks, the flavors just comes together….

I have no idea if these rums contains any additives but I`m positively sure that there´s some kind of sweetness added to the Extra Aroma since it has such strong banana and coconut notes. I believe it may have natural flavors added or at least so I hear, and then some sugar, but there´s no info…anyway, it´s not cloingly sweet, it more makes a real strong statement of banana and coconut.

Then we have the bottles, I really like them, they have a cool design and the labels look exotic which pairs well with the rums they contain seeing to where the rum is made. But I would like to see more info on the labels as to what the rums contain as well, the more transparency the better.

BEACH HOUSE SPICED

Beach House Spiced

And now on to the last one, a sort of bonus in this post,  it´s a spiced rum.

This spiced rum is not the Arcane brand, it´s called “Beach House Spiced” which is a rum infused with tropical floral and spicy flavors dominated by orange which comes in a very pretty bottle at 40% abv. The nose is very floral and perfumey with hints of orange and spice. To be honest it´s  too sweet for my palate but I can see it as a cocktail ingredient and also as a dessert rum – or if you like it sweet, as a sip on the beach at sundown which it says it´s designed for. I think this rum would benefit from a reduction of the sweetness though especially since the spice flavor is a bit on the floral side. But those with a sweet tooth will probably love it.

Now on to the drinks!

Funky Colada

Funky Arcane Colada

With some funky grassy, sugarcane, banana and coconut flavors from the rums paired with the darker roasted coconut water and nutty macadamia and orgeat flavors, this is my funky Colada!

30 ml/1 oz Arcane Extra Aroma

30 ml/1 oz Arcane Cane Crush

30 ml/ 1 oz fresh pineapple juice

30 ml/ 1 oz roasted coconut water

7.5 ml/ 0.25 oz macadamia nut syrup

7.5 ml/ 0.25 oz orgeat

15 ml/ 0.5 oz Coco Real

30 ml/ 1 oz fresh lime

Dash pimento dram

Blend all ingredients at high speed for 5 sec in a blender with 2.5 dl/ 1 cup crushed ice. Pour into snifter and add more crushed ice to fill. Garnish with a pineapple crown. The roasted coconut water can be difficult to find but can be subbed with unsweetened and if possible, fresh coconut water.

The Pina Colada is in my opinion an underestimated drink and it´s one of my favorites. It`s also a fun drink since it lends itself to a lot of experimentations!

Coffee Dots

Coffee Dots

 

A coffee flavored take on the ”Three dots and a dash” which is one of the classic tiki drinks. Coffee is one of my favorite tiki drink ingredients,so why not combine the two? That´s how “Coffee Dots” was born…

Adding an agricole rum with rich banana aromas gives this drink an extra tropical dimension.

15 ml/0.5 oz each of fresh lime and orange juices

15 ml/0.5 oz honey-mix

60 ml/2 oz Arcane Extra Aroma rum

15 ml/0.5 oz strong Kona coffee, cold

7.5 ml/0.25 oz pimento dram

Dash Angostura bitters

Blend in blender at high speed with 2 dl/ 1 cup crushed ice, 5 sec and pour into a snifter

Garnish with a pineapple leaf and 3 coffee beans

Banana Daiquiri Speciale

A Banana Daiquiri a day….is the #DRINKTROPICAL way!

Arcane Banana Daiquiri small

Banana, both fresh and in syrup paired with rich coconut palmsugar syrup flambèed in 80% Stroh for the sweet…

Fresh lime juice for the sour and for the strong, Arcane Extra Aroma and Delicatissime blends together into a sumptuous tropical daiquiri drink….there´s no other “weak” in this except for the crushed ice….but the spice “to make it nice” is there in the dust of cinnamon and in the rums. Now this is not a Planter`s Punch but an extra lush banana daiquiri!

22.5 ml/0.75 oz fresh lime juice

1/2  banana, sliced

30 ml/1 oz Arcane Extra Aroma

30 ml/1 oz Arcane Delicatissime

15 ml/0.5 oz banana-palmsugar syrup*

Blend in blender with 1 cup crushed ice for 10 sec and pour into a double old fashioned glass. Garnish with a piece of frozen banana and a dust of cinnamon.

To make the banana-palmsugar syrup:

For a small bottle of syrup, make a simple syrup with 2.1 ratio of coconut palmsugar and water (about 1 cup of sugar) and slice 1/2 banana in it and mash slightly with a fork and boil on medium heat for a couple minutes but do not let it caramelize. Take off heat and add 2 tbsp 80% Stroh ¨(or other overproof rum good for flambeeing) and flambè before leaving to cool and flavors to set for about 30 mins, then strain and bottle.

Beach House Bird

Beach House Bird

This drink is an experiment, since I wanted to try the Beach House Spiced as a cocktail ingredient and due to it`s pronounced orange aroma I decided to use equal parts hibiscus grenadine and the spiced rum instead of simple syrup in a Jungle Bird since orange and Campari pairs so well.

It tasted like a sort of lightly floral Jungle Bird with hints of bitterness…

As for the Beach House Spiced as a cocktail ingredient, it works just fine and can be used instead of for example orange liqueur or simple syrup giving a subtle floral, slightly exotic perfumey character to the drink. Now this drink has Campari which in itself adds a lot of flavor with it´s herbal, bitterness so you get it in double measure here :-).

22.5 ml/0.75 oz Campari

30 ml/1 oz fresh lime juice

7.5 ml/0.25 oz hibiscus grenadine

7.5 ml/0.25 oz Beach House Spiced

45 ml/1.5 oz Appleton Extra

Shake with plenty of cracked ice, strain and pour into a old fashioned glass filled with fresh cracked ice.

I think that was all for now….enjoy the drinks if you decide to try them 🙂