A DUST OF NUTMEG

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An interesting fragrant spice and an old favorite tiki drink

The fragrance of nutmeg is very special, i cannot even really describe it – its spicy-woody and fresh, nutty and very satisfying.

Most often i connect nutmeg with either christmas drinks or libations from the caribbean both alcoholic and non-alcoholic. Nutmeg and carrot juice  is a common combo for instance among the non-alcoholic drinks. Nutmeg pairs well with drinks containing milk and cream, maybe that´s the reason its so common around christmas. Its also often use to top various punches.

The nutmeg spice itself is often ground – its a brown nut encased first by the red mace which is sweeter and then by a yellowish shell.

Nutmeg is one of the oldest spices known. It comes from an evergreen tree (myristica fragrans) native to the Moluccas, or Spice Islands, near Indonesia. This tree is bearing a nut with two separate flavors. Nutmeg is one flavor and the mace another, achieved by grinding the lacy outer covering surrounding the nutmeg.

It has a warm spicy flavor and as heat greatly diminishes its flavor its best added towards the end of cooking and should be grated fresh. Mace is often preferred in light-coloured dishes as it gives a saffron-like bright orange colour.

When i experimented with a drink for the Tiki TDN – the weekly thursday drink night by the Mixoloseum –  i wanted to play with my – oh so beloved – Old New Orleans Cajun Spiced Rum. I found that this rum pairs well with aged agricole as well. I have kept talking about how well it pairs with demerara, especially El Dorado 12 yo and there is El Dorado rum in this drink too, the 15 yo.

For that drink i used one of my favorite agricoles which is Clèment VSOP – a smooth rum with good flavour.

The drink Po`aha Punch ( in Hawaiian Po`aha means Thursday) was dusted with nutmeg powder on top of crushed ice – a common way to crown many tiki (and other) drinks.

To my delight the Po`aha Punch also delighted the palate our beloved Bum! may it delight you too?

PO´AHA PUNCH

1oz Old New Orleans Cajun Spiced Rum
1oz El Dorado 15yo
1 oz Clemènt VSOP, 0.5 oz fresh lime
¼ oz simple syrup
0.5 oz coffee liqueur
1t cream of coconut,
Fresh pineapple juice to top.

Run in blender until smooth with crushed ice. Pour in tall glass, top with fresh pineapple juice and more crushed ice to fill,dust nutmeg on top and garnish with a cinnamon stick.