MIXING THROUGH GROG LOG 6 – Blackbeard`s Ghost

Tiki time again! and here we are, tiki cocktail number six – which is the Blackbeard`s Ghost.

It`s a Beachbum Berry original – a version of the Pirate`s Grog from Blackbeard`s Galley restaurant from cirka 1970`s which according to the description was a “feisty theme restaurant with decor to match its name.” There isn`t much more info to get on this drink, at least i didn´t find any.

Sounds like a promising drink to set set you in a rummy mood…it calls for these exquisite ingredients:

BLACKBEARD`S GHOST

blackbeards-ghost

1 oz orange juice

0.5 oz falernum

2 oz sweet and sour ( i mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)

0.5 oz apricot brandy

2 dashes angostura bitters

1.5 oz light Puerto Rican rum

0.5 oz demerara rum

Mix in cocktail shaker with a glass-full of crushed ice. Then pour everything back into glass.

Real sweet and sour – not the chemical mix – is the way to go as far as sweet and sour is concerned – at least to me. At first i thought 2 oz would be too much but it isn`t and falernum is just the right thing to balance everything togehter in this drink. I like this one, its goes down easily – its  fruity, sweet, sour, and lightly rummy with a pinch of spice from the angostura bitters. I`m not dissappointed. I used hm..not a Puerto Rican white here but El Dorado 3 year old cask aged white, quite a different rum.

Let`s stay in the company of rummy ghostly tiki cocktails for a while – my twist of this is another and very different ghost – where the apricot brandy is switched for the subtle caressing of sweet vanilla, the angostura bitters for the more dark and spicy chocolately Mole bitters – to pair with the vanilla which is a natural companion to chocolate.

Finally the demerara ratio is upped and the light rum have to be set aside for a while:

GHOST OF THE GALLEY

ghost-of-the-galley

1 oz orange juice

0.5 oz falernum

2 oz sweet and sour ( I mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)

0.5 oz Navan vanilla liqueur (update: no longer made, use another vanilla liqueur containing real vanilla)

1 dash Xocoatl Mole bitters

2 oz demerara rum

Mix in cocktail shaker with a glass-full of crushed ice. Then pour everything back into glass.

This one of course tastes differently yet there´s some similarity, but here the demerara takes a step to the front lightly backed up by the xocolatl mole bitters and the sweet vanilla is lingering around binding it all together.

Of course the choice of rums is the main thing to consider in this kind of drinks and playing around with different rums may bring out some surprises for the better or worse (hopefully the better).  For dark demerara i used OVD (Old Vatted Demerara) El Dorado 12 or equal parts 12 and 15 i believe would be very good too.

I like this one too… I actually like them both – so go ahead and try and let me know what you think.