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.

MIXING THROUGH GROG LOG 2 – Astro Aku Aku

astro-aku-page

This time A Mountain of Crushed Ice is on a space trip with the second tiki cocktail from the Grog Log and its dark twist.

Here´s one yummy species of a tiki cocktail, its called Astro Aku Aku and is preferably served in a Moai Mug. (Easter Island Mug) unfortunately i don´t have any..so i`ll serve it in a snifter instead. On the other hand i really like when i can see the color of the drink but a stately tiki mug also gives a very special feeling because of its appearance, its like it demands more respect especially if the mug is tall or have a fierce expression.

The moai mug uses the power of silence and has an air of mystic – the expression of the face of the moai makes you wonder what thoughts and powers are inside. OK, its just a mug but still…at least the drink served has the power of making you drunk.

So therefore, enjoy all booze in moderation, especially certain strong tikidrinks – because tikidrinks are seductive…if you think you can just gulp them down like milk your`e wrong.

So where does this drink`s name come from? according to the book its the space age. More on that in the Grog Log. Astro Aku Aku is based on the restaurant Hawaii Kai`s version of the well known “Suffering Bastard” which was invented in Shepheard`s Hotel in Cairo, Egypt cirka 1950.

ASTRO AKU AKU

astro-aku-aku

1.5 oz fresh lime juice
1 oz papaya nectar
0.5 oz apricot nectar
0.75 oz sugar syrup
0.5 oz falernum
dash Angostura bitters
1 oz 151 demerara rum
1.5 oz gold Puerto Rican rum

Blend everything with ½ cup crushed ice. Pour into 16 oz easter Island mug filled with ice cubes or large snifter with ice cubes.

Nothing is said about garnish but there´s a drawing in the book showing a snifter and a mint sprig. As i was out of mint i used a lime peel instead.

There`s much  fruitness in this drink but it`s balanced by the spiciness of the Angostura bitters and the depth of the demerara rum. Its a lot of lime here but the demerara backs it up, oh demerara rum… – always a good strong backbone…if the demerara wasn`t here i would say this drink is a tad girly. But with some other brand of nectars it would most likely taste different, but as always – if possible get fresh. Its tasty though.

So now i`m supposed to make a twist of this? i like the idea of using papaya nectar and i really don`t fully understand why i haven`t used it in my drinks much more as papaya is my favorite fruit together with lime. What i can get here is either fresh papaya or nectar in a small glass bottle. But this time of the year the fresh papaya is really expensive and the stuff in the tiny little bottle is good so i went for that. The apricot nectar i changed for apricot brandy instead and then i switched the rums.

Angostura bitters is as we know good for everything – but having many bitters its always fun to experiment and to go with papaya and lime and the rest of ingredients i finally found the spicy flavour i was after in Bitter Truths own decanter bitters.

As for switching the rums i felt like doing something different but i wanted definetily to keep the 151 demerara. Whosoever has the wonderful but so sadly dissappearing Lemon Hart 151 its the obvious choice here. I have a bottle of it but its on the other side of the Atlantic and thus out of reach for my shaker…so i used another overproof demerara instead (Outvlugt 1990 full proof old demerara rum) and to pair with it i decided to try St James 12 year old, it can be subbed with St James hors`age. I had no clue how this twist of this drink would end up tasting and that`s the fun!

So let the mixing begin:

POWERS OF THE DARK MATTER

dark-matter

1.5 oz fresh lime juice
1 oz papaya nectar
¼  oz apricot brandy
0.5  oz raw sugar syrup
1-2t  molasses
0.5 oz falernum
dash Bitter Truth`s Own Decanter Bitters
1.5 oz 151 demerara rum
1.5 oz St James 12 year old rhum agricole or hors d`age

Blend everything with ½ cup crushed ice. Pour into a fancy glass filled with crushed ice. Garnish with a lime wedge and a few lime leaves if you can find.

At first sip it was way too tart so i upgraded from 1/4 oz sugar syrup to 1/2 and a little bit more molasses too and then the drink was fine. This one is much more boozy in taste, its definetily a drink for rum lovers.

The name – as its a space age theme – is referring to one of the biggest conundrums in modern astronomy which is the fact that over 90% of the Universe is invisible. This mysterious missing stuff is known as ‘dark matter’. At the same time the name also refers to the dark matters in this drink, the dark molasses and rums.

This was only the second drink..i have a feeling that when i`m done mixing the Grog Log i will be well educated in the realm of tiki drinks. Making twists of drinks is not only fun its also very good practise in balancing flavours.

MXMO XLIV – “MONEY DRINKS”

mxmologo

To quote from “Beers in The Shower” who are hosting this months Mixology Monday:

“I feel a “Money” drink is something you can put in front of anyone, regardless of tastes or distastes about the spirits involved. Come up with a drink or a list based on spirits about drinks that would appeal to anyone. example: turning someone onto a Corpse Reviver #2 when they like lemon drops.”

For those of us with access to top shelf spirits, Make an upscale twist on a classic. To quote an email from Paul, (Clarke, Cocktail Chronicles) :

“Along with what you mentioned, I’m thinking it could include stuff along the lines of “there are some drinks that really prompt you to break out the good stuff”, including ways people upgrade drinks for special occasions — having old friends over, birthday drinks, etc, for example mixing your regular Sazerac, but breaking out the Red Hook Rye and the Jade Edouard absinthe for a Sazerac capable of breaking the sound barrier.” – the only rule to this one is you actually have to make it “

So i want to upgrade a drink and i know what i want to make, i want to mix up the best Cuba Libre or Rum & Coke ever!

Now,  i`m not a person that is or ever have been very fond of rum and coke but i have noticed that many are. But also – and this is important, after i once tried it with sugarcane coke instead of the ordinary corn-fructose coke i felt a huge difference. So i`m going to mix up a Cuba Libre with two of the best rums i have and i`m gonna use sugarcane coke plus i`m also going to spice it up. Actually this is more of a twist of the Cuba Libre than an actual Cuba Libre.

I`m not going to dig into its history here, and as with so many other cocktails the exact way it was invented are told in different versions. Bacardi and Havana Club have their own versions for example, not surprisingly. Cuba Libre used to have a dark syrup made of cola nuts and coca.

Charles H. Baker points out in his Gentlemen’s Companion of 1934, the Cuba Libre “caught on everywhere throughout the [American] South … filtered through the North and West”.

To spice it i`m gonna use a splash of Catdaddy Carolina Moonshine because i love its spicy flavour and it goes well with coke. Also Root can be used or some Rootbeer i think, if you can`t find Catdaddy.

What we are stepping up from is the use of the corn-fructose sweetened coke to real sugarcane coke paired with premium rums and a bit catdaddy spiced up as well which makes this drink to become transformed.

SPICED SUGARCANE RUM AND COKE

spiced-sugarcane-rum-and-coke

1 oz good demerara ( i used Port Morant demerara 1990 but try El Dorado 15 year old or Banks XM 10)
1 oz Havana Club 7 (sorry..sub with Appleton Extra, which in no way is similar but equally good)
0.75 oz Catdaddy Carolina Moonshine
Small sprinkle of fresh lime juice
Fill up with sugarcane coke
Crushed ice

Build quickly all ingredients in a rocks glass filled halfway with crushed ice, add more ice to fill. Garnish with lime wedge.

It turned out to be rummy and boozy, spicy and fresh at the same time.

Happy MxMo and thank you Kevin for hosting this month!

NAVAN – NATURAL VANILLA LIQUEUR

navan-vanilla-liqueur1

As a real vanilla geek i was happy to receive this vanilla liqueur – now i got a perfect excuse to indulge myself and everybody in vanilla flavored cocktails..

Navan is made by Grand Marnier and is made with natural ingredients and as we know vanilla isn`t the cheapest spice. The quality of  Navan is good and the bottle is handsdown gorgeous, the flavour is very embracing, warm and aromatic. Sweet yes but still less sweet than you may expect due to its cognac base. Picture an exotic climbing vanilla orchid in bloom embracing you..then sending you whiffs of aromatic sweet vanilla fragrance – that´s its nose, until you dip your nose deep into the bottle, then the cognac heaviness takes over but with a sweet overtone.

The vanilla beans used to make this product is the bourbon vanilla beans from Madagascar. The process in pollinating and curing vanilla is a long complicated and burdensome affair and thus the price is high. The vanilla orchid flowers does only bloom for a few hours in the morning once a year and thus needs to be hand-pollinted very quickly.

After the green beans has grown ready to be picked they need to be treated for several months in order to become the fragrant oily dark brown vanilla pods as we know them from the shops.

The aroma of vanilla is pure pleasure..its warm, fragrant and embraces you with its lingering scent and the flavour is sweet and aromatic. Its well known that a bit of vanilla liqueur serves very well as component that ties things together in many cocktails and especially in Tiki drinks.

In the year of 1827 the first liqueur was created for the house of Grand Marnier and at a time when were expensive and hard to find. Now some 200 years later this cognac based liqueur is made with vanilla. Its not brand-new, its been here for a while but its the first time i get a chance to try it. There´s a village on the northeast coast of Madagascar called Navana and the name comes from it and its also from here the beans in the liqueur is from.

The beans are shipped to France and then they are macerated in neutral spirit for a few weeks to extract all the flavour. After that the vanilla beans are combined with aged French cognac using the same procedure as is used in the creation of Grand Marnier.

This is a nice vanilla liqueur and if you like vanilla then i recommend you try to get your hands on a bottle of Navan.

SCENT OF AN ORCHID

scent-of-an-orchid

2 oz tequila reposado
1/4 oz raw sugar syrup
0.5 oz Navan
0.75 oz fresh lime
Club Soda

Shake over ice, (not the Club Soda) strain into a glass with ice, top with a little Club Soda. Garnish with vanilla bean.

MADAGASCAR

madagascar

1.5 oz Bourbon
0.5 oz Navan
0.5 oz passionfruit syrup
juice of ½ lime
1t hibiscus grenadine
1 oz passionfruit juice

Shake everything except grenadine over ice and strain into an old fashioned glass filled with cracked ice. Add grenadine and more ice to fill. Garnish with 2 vanilla beans.

MYSTIQUE

mystique

2 oz rhum agricole blanc
1 oz fresh pineapple juice
0.5 oz Navan
Juice of 1/2 fresh lime
1/4 oz cinnamon syrup

Mix things together in a shaker with ice, strain into a glass with crushed ice and garnish with a cinnamon stick and vanilla bean.

MIXING THROUGH GROG LOG – 1 The Ancient Mariner

I`ve been thinking about it for a very long time now – to mix every single drink in the Grog Log and blog about them.

This is going to be similar to what my fellow blogger Erik Ellestad over at Underhill Lounge is doing with his enourmous “Stomping through the Savoy project” which means he is mixing every drink from the book from A – Z, take pictures of them and write about them on his blog. I don`t think i would have the patience to go through such a book as the Savoy, the much thinner Grog Log is more suiting my pace i think.

I`m doing this for 5 reasons, one is that it will ensure i never run out of topics for my blog, (not that it has been happening to me yet and probably never will but still) Second – i`haven`t made all the drinks from the Grog Log, now i`ll make sure i do. And third, i have for a long time felt inspired to go through all the drinks in the Grog Log and blog about them. Then fourth – i`ll learn a lot during the process and will be able to share the knowledge i find. Finally and last but not the least – i really like like Tiki drinks!

I`m going to make this a little bit different though from how Erik is doing his project. I`m going to make 2 versions of many of the drinks, first the original version and then a little twist of it, just for the fun of it. I`m intending to try to make the drinks with the ingredients called for to the best of my ability and when i can`t find an ingredient, or make it – which will happen, then I´ll sub it with what i can find here that is the closest.

So let the fun begin with the first drink in Grog Log which is “The Ancient Mariner” which is an original creation by Jeff Berry. Its made with 6 ingredients – 2 rums, lime, grapefruit, sugar and pimento liqueur. As the recipe calls for Pimento liqueur which i don`t have, i`m gonna sub it with homemade pimento dram.

ANCIENT MARINER

ancient-mariner

¾ oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz sugar syrup
¼ pimento liqueur – i used a little bit less of my pimento dram
1 oz demerara rum (i used El Dorado 12)
1 oz Dark Jamaican rum (i used Appleton Extra)

Shake and serve in old-fashioned glass with crushed ice and garnish with lime wedge and mint sprig.

This drink surprised me a little, i find it reminding me of a lighter and fruitier version of a demerara Mai Tai. And when you check the ingredients many are the same, its just the grapefruit juice and pimento liqueur or dram instead of orgeat and orange curacao. Different – yes but the flavour still has that familiar Mai Tai note to it. I find this drink very tasty indeed.

As my homemade pimento dram is quite strong i took down the measurement a bit.

Now its time for a twist of this drink – i call it Polynesian Triangle. The idea of making a twist of the drinks is not so bad – when have you ever heard of someone having just one tiki drink?

POLYNESIAN TRIANGLE

polynesian-triangle1

¾ oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz tahitian vanilla syrup
dash barrel aged bitters
1 oz demerara rum (i used OVD  (Old Vatted Demerara) which has a woody flavour)
1 oz aged rhum agricole ( Clemènt VSOP)
0.5 oz Old New Orleans Cajun Spiced Rum

Shake, strain and serve in a glass filled with crushed ice. Garnish with a fresh Gardenia.

Tahitian Vanilla Syrup: The recipe is in the left sidebar of this blog.

Okole Maluna!

Sugarcane bar

 

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REPEAL DAY

On saturday is the upcoming Repeal Day, dec 5th – the celebration of the end of the Prohibition that lasted from 1920 to 1933. Its now 76 years ago that the the prohibition in the US was put to an end. Repeal Day isn`t celebrated here in Sweden but i think it should be.  Anyway, someone told me that we weren´t celebrating Halloween in this country a few years ago and now we do.

Here is what Jeffrey Morgenthaler wrote :

IT’S THE PERFECT TIME OF YEAR.
Conveniently located halfway between Thanksgiving and Christmas — at a time when most Americans are probably not spending time with family — Repeal Day presents a wonderful occasion to get together with friends and pay tribute to our constitutional rights.

WE HAVE THE CONSTITUTIONAL ABILITY TO DO SO. Unlike St. Patrick’s Day or Cinco de Mayo, Repeal Day is a day that all Americans have a part in observing, because it’s written in our Constitution. No other holiday celebrates the laws that guarantee our rights, and Repeal Day has everything to do with our personal pleasures.

IT’S EASY!
There are no outfits to buy, costumes to rent, rivers to dye green. Simply celebrate the day by stopping by your local bar, tavern, saloon, winery, distillery, or brewhouse and having a drink. Pick up a six-pack on your way home from work. Split a bottle of wine with a loved one. Buy a shot for a stranger. Just do it because you can.

And it really is easy even if you don`t live in the US – just mix up a cocktail, grab a beer or go out somewhere and toast to repeal day wherever you are in the world.

I have made a cocktail for Repeal Day that is spicy, boozy and good!

END OF PROHIBITION

end-of-prohibition

2 oz Old New Orleans Cajun Spiced Rum
1 oz Carolina Catdaddy Moonshine
1/4 oz Cointreau
Juice of 1/2 small lemon
Rim a chilled cocktail glass with sugar. Shake and strain into the glass and drop a lemon peel for garnish.

The base spirits are unfortunatley not possible to find outside the US but a good quality dark rum lke Appleton Extra would be tasty too even if not the same as the ONO Cajun Spiced and catdaddy isn´t a rum. To get the spiciness of the ONO Cajun Spiced, add a little simple syrup that you flavour lightly with cinnamon, clove and allspice and you may top with just a little a little rootbeer to get a flavour that at least a little may resemble that of the Catdaddy Carolina Moonshine,( i`m soon posting a review of it btw.)

Whatever you choose to drink, the important thing is that you enjoy yourselves and remember the end of the prohibition.

Happy Repeal Day!