Its now 2.5 years ago i started this cocktail blog and to celebrate that i`ve hunted down the seven most appreciated drinks made for the blog. Its all original cocktails and twists and also two new drinks  that i strongly believe also will last -  and eventually make it to the “surviving” bunch.

To fit into that category the drink needs to be regularly in rotation in my homebar and /or being appreciated and/or also made by others.

It was pretty fun to browse through all the posts and sometimes i got a good laugh – or a head shaking -  “what was i thinking here” etc -  its a good thing we people develop..

Most of the original homemade drinks that are made doesn´t last for too long before they are forgotten in the flood of drinks…which doesn`t necessarily mean that they are bad even though many are – some should even have been donated to the zink…but then there are a few that  stays alive in repeated rotation.

In no particular ranking, here they are – the survivors:



1 cored pineapple.

In mixing glass:

A few large chunks of pineapple – muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc ABV 100
2 tblsp fresh honey cream-mix* with a splash JWray overproof rum
Dash of grapefruit bitters

Shake hard and fast, strain and serve in the pineapple with crushed ice
Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple.
Believe me..this drink is worth the effort..

Honey-Cream Mix:

Equal parts Sugar, butter and liquid honey

Add in pot, heat and stir until it gets creamy. Add a splash JW&N overproof rum and stir again. You want a smooth creamy sauce. Keep a bit above room temp.

The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.

Can also be made with just honey-mix (equal parts water and honey) if you wanna avoid the fuss with the butter. But the butter adds a silky buttery touch..



2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix
1 tsp cream of coconut
0.5 oz fresh lime
A decent float of 151 demerara.

Serve in goblet with crushed ice. Sprinkle demerara sugar on top.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice.
Garnish with sprinkled demerara sugar, lime wedge and brandied cherry.



1 oz mezcal
0.75 oz pineapple juice
1 barspoon coffee liqueur
1/4 oz orgeat

Shake and strain into a tumbler with crushed ice. Garnish with a pineapple spear, zest of limequat and brandied cherry. The coffee flavor plays nice with the mezcal.



3 oz Bourbon
1t fig and bayleaf marmalade (or fig marmalade)
0.5 oz honey
0.5 oz lemon juice
1-2t hibiscus grenadine to brighten up the boozy flavours.

Shake with ice, strain. Serve in a wide glass with large ice cubes and fig garnish.



A small piece of fresh ginger, muddled with 1/4 oz of sugarcane syrup (Petit Canne)

0.5 oz fresh lime
1 oz Smith & Cross
1 oz aged rhum agricole
1/4 oz coffee liqueur (Tia Maria) mixed with several dashes Bittermen´s xocolatl mole bitters
2 oz unsweetened pineapple juice

Shake all ingredients well and pour into a Tiki mug or tall glass filled with crushed ice. Garnish with fresh mint.



0.5 oz fresh lime juice
0.5 oz sugarcane syrup
2  dashes Bitter Truth Creole bitters bitters or Peychaud`s.
1 oz dark Jamaican rum (Coruba)
1 oz strong dark Jamaican rum (Smith & Cross)

Swizzle together in tall glass with ice, add a few extra dashes Creole bitters on top and garnish with fresh mint and  lime.



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.

Coffee liqueur and pineapple…

When i look at these seven drinks i realize to my surprise that no less than three of them contains coffee liqueur – combined with among other things – pineapple juice – apparently i like coffee liqueur in mixed tiki style drinks more than i knew and so does others as it seems. But it goes well with dark rums and pineapple juice, no doubt about that.

Four are tiki drinks, two are tropical drinks and one is a bourbon drink. That shows what i already knew..that i have a preference for good rum and tiki drinks. But then again the classic cocktails are not counted in here since it was all about original drinks and twists made by myself. But i like many of the classics – for instance my three most beloved cocktails are the Sazerac, the Daiquiri and the Mai Tai.

The classics are the REAL survivors!

Soon we roll into 2011..i wonder if there`ll be any more “survival drinks” made next year, well who knows? just to keep mixing and be happy!



Demerera – the word alone is intoxicating… and once tasted, how can one get along without that deep flavor? Dark and rich, redolent of molasses, leather, cocoa, dark fruits and burnt sugar.

So it is – at least for me – and I believe I`m not the only one… Demerara rum really does have a deep flavor that is all of its own.

Demerara rum comes from Guyana, its made on the banks of the Demerara river in Guyana and ALL Demerara rum comes from there regardless of where it may be aged and bottled. Its made from sugarcane grown on the coast of the county of demerara, along the river banks and is distilled by the Demerara Disitllers Limited, the DDL. The DDL warehouse in Diamond can store up to a million and half bottles of rum.


From the beginning there were several sugar plantations in Guyana which was a pristine land inhabited by Arawaks and Caribs. In 1498 Columbus came ashore – it was at the time when he recently had introduced sugarcane from the Canary Islands into the Caribbean.

Sugar was not produced on a large scale until the late 1700s, about 100 years later than in the rest of the Caribbean region, but because the plantation owners in Guyana entered the sugar industry late, they were able to import relatively advanced equipment for milling sugarcane.

The sugarcane was brought along sometimes in the 1640s when the early Dutch settlers came. The distilling wasn´t going to be introduced until later in the 1650s and then by the Brittish.

This was very important because that´s what laid the foundation of the demerara rum production ending up with every sugar estate having their own still.

And by the 1700s over 300 sugar estates produced their own rums – over 300 estates! In 1732 the Port Morant Estate distillery was established and its one of the oldest in the world. This distillery produced a rum of extra depth and character coming from the double wooden pot still – and the navy rum of the past was being produced there.

Also a third settlement was established – on the banks of the Demerara river in 1752 and it was called Demerara.

In 1814 the three colonies were handed over to the brittish and so they became the Brittish Guyana in 1831. And a few years later – in 1834 – slavery was finally abolished and therefore plantation workers were now imported from Europe, China and India.

The rum that was being made and used was colonial rum of Brittish blending and the first OVD (Old Vatted Demerara) rums were made with Guyanese Port Morant as the major component.


But at the 2nd half of the 1800th century the sugar estates were closing – only 180 did remain and the wooden coffey still was installed at the Enmore Estate distillery in the year 1880.

There were 230 operating sugar plantations in the 1930s and in the 1958 only 18. Those of the estates which lacked efficiency and effectiveness of operations were forced into consolidation.

One estate stood out and that was Versailles which eventually absorbed some of the smaller sugar estates and eventually united with Plantation Schoon Ord (south of Goed Fortuin) in the early 1950s, after which it came to be known as Pln. Versailles & Schoon Ord Estate Ltd. Versailles was permanently closed in 1977.

Each estate produced its own distinctive rum and the rums were given their own marks (marque) to identify its origin, for example PM is Port Morant.

There`s also for example Enmore (EHP) Skeldon (SWR) Uitvlught (ICBU) Albion (AN) La Bonne Intention (LBI) Versailles (VSG) Blairmont and Rose Hall. These are or were sugar estates, not stills – the stills that used to be there are now all, or if not all at least most of them, moved to Diamond.

These rums were shipped to England and the trading name Demerara Rum was established. During the early 20th century all the stills were merged and they ended up finally by the DDL – Demerara Distillers Limited.

They now are today in the last remaining estate – Diamond – on the east bank of the Demerara river.



The wooden continous coffey still – EHP – is the last one left since 1880 and the only wooden column still in the world. It was first at the Enmore Sugar Estate. Made of a Guyanese wood called Greenheart wood.

It produces a mild and fruity medium bodied rum (but of course it`s not just the still responsable for a rums flavor) The EHP single barrel rum from El Dorado comes from this still. EHP stands for Edward Henry Porter – the owner of the Enmore Sugar Estate in the 1800s.

There are two wooden pot stills – one is single and one is a double. These are 250 years old and originally used to produce the demerara navy rums in the past. These two stills are today often referred to as the Demerara Vat Stills.

Old time Demerara navy rum! imagine that! maybe they were much rougher than today but who knows? in any case surely full of personality! if I could time travel i would like to go back to that time and taste the rums they had.


The double wooden pot still – used to be in Port Morant Estate that was founded in 1732. A wooden still with a copper neck which was moved to Uitvlught – (pronounced “outflut”) and then in the year 2000 finally moved to Diamond where it is today.

The El Dorado PM Marque Single Barrel Rum is a single distillate from the double wooden pot still from the old Port Morant Estate and there`s a good review to read here.

This is used in the blends for El Dorado 8yo, 12yo, 15yo and 25yo.

The single wooden pot still – Was first in Versailles, then moved to Enmore, then via Uitvlught to Diamond. This still which is over 150 years old also produces a heavy bodied rum but more refined and very flavorful and deeply aromatic. Used  in the 15yo and 21yo.


The single barrels from El Dorado are different from the blended ones and are very different from the more “mainstream” blended rums.

The original French Savalle still – Is from the 18th century and is a four column metal from the Uitvlught sugar estate. Rums from the original Savalle is used in the El Dorado blends and their ICBU marked Single Barrel Rum.

The modern version of this still produces 9 completely different types of rums. All from very light to heavy bodied rums.

There´s much discussions as to whether or not and how much the wooden stills helps to impart the unique flavor characteristics of the demerara rums. Let`s say that these old stills definitely adds to the flavors – but of course not alone.

I don`t think you can directly associate flavors with stills – but rather with a type of rum – like pot still = heavier more flavorful rums, and column stills = lighter rums. The old DDL stills really are one of a kind,  and what they add to the flavor bouquets of these rums I believe is unique in the world.



– Unique environmental properties like microflora, soil and atmosphere of the Guyana coastlands which lends to the production of flavors and aroma.

– These flavors and aromas are in turn heavily affected by fermentation, distillation, aging and blending.

– The old wooden stills adds to the flavor bouquet of these rums creating a rum that is unique in the world.

– did i forget anything? if i did please add in the comments of this post.


This is something that many are wondering about – how do they manage to maintain these old wooden stills?

Well, first of all – the wood isn`t actually all the same wood as the stills were initially built with – the wood is kind of ‘worn out’ every time you distill in it, that`s the course of nature. The wood both soaks up some of what is being distilled in it and  gives back flavors & complexity to what is being distilled.

So they change the wood in small sections so there is always some newer wood and always some older wood in the still to retain the flavors.

Each section is changed every 15-20 years or so and once they finish all the sections they just start again at the other end. Done this way the stills lasts very very long.. how long they will last i don´t know – but I hope they will not finish anytime soon, which I believe they won`t.



In the last century, the remaining Guyanese distilleries were consolidated by Demerara Distillers Limited on the site of the Diamond Plantation, and today operates as the sole rum producer in Guyana. With a production capacity of more than 26M liters of pure alcohol annually, DDL sell bulk rum to a number of international blenders and bottlers and bottles rum under their own El Dorado and other labels.

The rums from El Dorado are famous in the world but for those who wants to explore more demeraras there are private labels to try out as well, the problem is that these are often hard to get and are often extremely expensive.

I have tried a few of these privately bottled demeraras from for example Silver Seal, Velier and Samaroli as well as blends from the DDL bearing the name of the still and the year of bottling.

These are fantastic examples of demerara rums where most of them but not all, (Velier rums are for the most part as far as I know tropical aged) are aged and then bottled in Scotland by for example the Silver Seal Company (which is based in Italy).

The rums of Gargano Selection are distributed by Velier (an italian import company). In 2004 Velier purchased a share in Demerara Distillers Ltd. And it´s through their website that I learnt that the oldest barrel found in warehouses in East Bank is the Skeldon 1973 which together with the Skeldon-78 are considered the holy grails of demerara rum and are very sought after and of course catches a premium price. (Update – You can read my review of the Skeldon -73 here. The 78 I have yet to try…these rums don`t come easy…)


One of the incredibly beautiful bottlings from the Silver Seal.

These private bottlings I believe are mainly for serious rum enthusiasts and collectors and they have a solid following, especially in Europe, naturally, since that`s where they are for the most part available. But for most others, El Dorado is the most  known brand since it can be bought in most places, and to easier prices than the private bottlings.

I like the high proof demeraras from the private bottlers the most though, because a bit higher proof gives so much more flavor and bite! and also because most or most all of those are pure rums straight from the cask with nothing added.

But for those who`s interested and can get hold of these rums you may want to read different reviews of them before purchasing an expensive bottle and some can be found on blogs like the Loner Caner or Whiskyfun .

Some of the labels are stunningly beautiful and to show you the details I enclose a picture here from the Wild Life series from Silver Seal, which shows exotic birds in the jungle.

All I can say is that I wish I could paint like that.


There are quite a few demeraras to find in the UK but all are not expensive. OVD is cheap and also Woods 100 which is marketed as an overproof pot still navy rum from Guyana. (popular with Tiki drink bartenders)

For overproof uses in for example many Tiki drinks that calls for a strong dark heavy bodied demerara rum I recommend – yes you guessed it  – Lemon Hart 151. (Update – and now also Hamilton 151)

I for one wouldn`t mind a deep dark very heavy bodied high-proof rum from El Dorado either… available to all and decently priced. I mean – the more rums the better!

(Update – such rums does now exist in the three releases of the El Dorado Rare Collection)  These are three cask strength (not single casks!) expressions from the three heritage stills, the Enmore ‘EHP’ wooden Coffey still, the Port Mourant ‘PM’ double wooden pot still and the Versailles ‘VSG’ single wooden pot still. 3,000 bottles of each have been released globally. I have tried them and I found them to my liking. Unfortunately they are very expensive.

And now – a rum cocktail…a slight twist on the classic Demerara Cocktail :



1 oz Demerara rum

1 oz Lemon Hart 151

0.75 oz fresh lime juice

0.5 oz sugarcane syrup

1 oz passionfruit juice

Swizzle with plenty of crushed ice and pour into a glass rimmed with dark demerara sugar and garnish with fresh mint.

For your Demerara rum cocktail pleasure, enjoy!

I believe there´s a trend on the horizon towards how rum used to taste long ago, an example of that is for instance the Smith & Cross (not a demerara but a Jamaican) which is a high proof 57% unfiltered pot still with lots of funky flavors – excellent for mixing cocktails with some kick ass personality. (like tiki drinks)

I believe many people more and more want rums with some “ompf” and attitude – correct me if i`m wrong.

Any rum that is refered to as Demerara rum must be distilled in Guyana in the county of Demerara. Thanks to the DDL and to the (former) El Dorado Rum Ambassador Stephanie Holt for pictures of the stills.

Sugarcane bar



Remsberg`s Planter`s Punch

The Planter´s Punch is an old rum drink and the origin is unknown to me. The most common recipe is 1/3 Rhum, 1/3 Orange Juice, 1/3 Pineapple Juice and a dash of Grenadine.

The only thing i know is that the recipe has been evolving through the decades and name changed from Jamaican Rum Punch (In Modern American Drinks (1895),) to the Planter`s Cocktail #2 (Savoy Cocktail Book 1930) and in Trader Vic`s Bartender’s Guide (1948) there are no less than four variations, switching the lemon to mostly lime, and three of the recipes calls for grenadine.

Here´s eight versions of a famous drink – the  Planter`s Punch.

In Beachbum Berry`s Remixed i found a version of this drink by Stephen Remsberg and found it very interesting in its simplicity.

Its interesting proportions in his version – its not often you see 3 oz of Coruba in a drink  and since its Coruba most likely i will really enjoy it!

It has no orange or pineapple juices or grenadine in it and its much like a daiquiri with dark rum and the addition of angostura bitters.

For those of you dear readers who doesn´t know, Stephen Remsberg owns the world`s largest rum collection. His home in New Orleans contains an impressive amount of rare rums from all over the planet – some all the way back to the 1800`s or even older what do i know?  i just know i tasted some amazing rums there, even some pre – Castro Cubans and others from the 1800s.

Stephen have played with the Planter´s punch for 20 years until he found the one he was satisfied with and this is his version that i found in the Bum´s Remixed:



Juice of half a large lime about 3/4 oz
1 oz sugar syrup ( i used Petit Canne)
3 oz Coruba dark Jamaican rum
3 dashes Angostura bitters

Place all the ingredients in a large tall glass – if you have a 14 oz Zombie glass you`re set – fill with crushed ice and swizzle until frosty. Add more crushed ice to fill if needed. Garnish with a mint sprig.

“I am not offended by an orange slice and a cocktail cherry” adds Stephen – well Stephen, i have no orange slice or cherry but i have a colorful orchid and some fresh mint….i hope it`s ok:-)

So how does this Planter`s Punch taste?

As i did guess, its deliscious and well balanced. I must say i love the simplicity – it´s so simple and yet so wonderfully complete. The rum is the key – in this drink its Coruba that is used – one of my favorite rums to mix with.

The Planter`s Punch served in some bars contains too much mixers and too little rum! – this is more real to me, this is how a rum drink should taste – you should feel the rum in it and it should be well backed up  but not overpowered by the mixers – in this case just fresh lime and sugarcane syrup plus the Angostura bitters.

I think this version is very tasty – and here´s a real rum drink to relax with! – and then i just can`t help wondering how this drink would be with 1  oz of  the vintage Lemon Hart 151 in it…i`m a typically booze blogger..always ready for more reserach..


From Jeff Berry’s Grog Log there´s two Planter´s Punches  – The Planter`s Punch and Don`s Own Planter`s:



1 1/4 oz orange juice
1 1/4 oz fresh lemon juice
3 tsp grenadine (please..if you can use homemade..)
0.5 oz dark Jamaican Rum
1 1/4 oz Light Puerto Rican Rum

Shake everything except dark Jamaican rum – with a scoop of crushed ice and  pour into tall glasses. Then float the dark Jamaican on top of drink. Garnish with orange slice and maraschino cherry speared to pineapple chunk.

The recipe comes from the polo Lounge of the Beverly Hills CA circa 1960s.



As the name implies – from Don the Beachcomber:

1 oz Fresh Lemon Juice
1 oz Soda Water (Club Soda)
2 Dashes Angostura Bitters
1 oz Honey Mix (1 part Honey and 1 part Water)
1 1/2 oz Dark Jamaican Rum
1 oz Light Puerto Rican Rum

Shake with ice cubes and pour everything into Pilsner glass. Garnish with mint, cherry, and pineapple finger. To make honey-mix simply heat 1/2 cup honey until liquid then add 1/1 cup water and mix it, it stays liquid so it can go in the fridge.

I like this one too and i like honey-mix..honey adds a third dimensional sweetness to a drink, like some very good dark sugars also can do but it also adds an extra smoothness the drink.



Here`s the version from the book “Famous New Orleans Drinks and How to Mix`em by Stanley Clisby Arthur.

1 tblsp sugar (or simple syrup)
Juice of 1 lemon
1/2 jigger rum (1.5 oz)
1/2 jigger (0.75 oz) Bourbon whiskey
1 jigger ( 1.5 oz) cognac brandy

Dissolve the sugar with a little water in a mixing glass. (or use simple syrup)

Add the lemon juice, bourbon and brandy. Fill with fine ice and shake thoroughly, strain into a tall glass. Garnish with fruit and serve with straw.

This one is very typically old style New Orleans cocktail. Boozy with bourbon, cognac and lemon among the ingredients. I find this one VERY tasty!


Here`s a version that has morphed into something totally different. Found in one of the many little flyers and booklets i got from New Orleans during Tales week. The recipe comes from Fant`s restaurant in Coral Springs, Florida. And now the pineapple juice is present. Here is a more juicy and fruity cocktail:

3 oz pineapple juice
2 oz orange juice
2 oz dark rum
1 oz light rum
1 dash grenadine
1 dash angostura bitters
Pineapple slices and cherries for garnish

Shake together and pour over ice in a tall glass

From the same book comes two other versions, first this one:

PLANTER`S PUNCH from “Famous New Orleans Drinks and How to Mix`em”

2 lumps of sugar
Juice of 1 lime
1 dash Peychauds bitters
1 jigger water (1.5 oz)
2 jigger rum

In a tall glass – squeeze the lime over the sugar and add bitters, water and 2 jiggers of rums and fill up with shaved or crushed ice. Swizzle well with a barspoon (or swizzle stick) Sift a little nutmeg on top or a dash of red pepper.

Now while i was at it with all this reserach i decided to make my own Planter`s – i mean its in order right? so instead of Peychauds i used the Creole Bitters and used Petit Canne sugarcane syryp. For rums i used all dark rums.


0.5 oz fresh lime juice
0.5 oz sugarcane syrup
2  dashes Bitter Truth Creole bitters bitters or Peychaud`s.
1 oz dark Jamaican rum (Coruba)
1 oz strong dark Jamaican rum (Smith & Cross)

Swizzle together in tall glass with ice, add a few extra dashes Creole bitters on top and garnish with fresh mint and  lime.

This is spicy!


“one of sour, two of sweet, three of strong and four of weak”

1 part lime juice
2 parts sugar
3 parts Jamaican rum
4 parts water and ice

So there are many versions of this drink..and in this post eight of them – one very simple and rummy, one with honey-mix and soda water, one more “classic caribbean style” and then two totally different Mississippi Planter`s Punches.

And then we got two other versions from the book “Famous New Orleans Drinks and How to Mix`em” – one just called Planter´s Punch with Peychauds bitters, nutmeg or red pepper and then the my own the Creole version and finally the Jamaican version of the Planter´s which is the closest to Remsberg`s version.

Lagniappe  (extra) :


1/3 pineapple juice
1/3 orange juice
1/3 lime o lemon juice
1 tsp grenadine
2 jiggers rum (3 oz)

Swizzle together everything with crushed ice, adding juices and rum last.

From “Famous New Orleans Drinks and How to Mix`em”

Another one – From the book  – Two Hundred Selected Drinks, Knut W Sundin, 1934


This drink is very popular on the Island of Jamaica and principally in Kingston.

The ingredients are:

1 wine glass of Jamaica rum
The juice of a fresh lime
A tablespoonful of sugar syrup
1 dash of Angostura bitters
Shake well and pour into a tumbler, add a cherry.


Good Jamaica rum, wine glass; or 2 ponies, to taste
Cognac brandy, 2 jiggers
Lime, juice, 1; or juice 1/2 lemon
Fresh pineapple juice, 1/2 jigger

First chill the glass – whether silver or crystal. Pack the glass tightly with finely shaved ice, pour in the liquids previously mixed, stir briskly for a moment with long spoon or swizzle stick. Garnish with a finger of ripe pineapple, a cherry, or a bit of orange. Serve when glass frosts.

The Gentleman’s Companion: An Exotic Drinking Book – Charles H. Baker Jr. 1939

And here`s proof i don`t always do my research good enough, i found on Trader Tiki`s site my own entry to the 2010 Tales of the Cocktail Tiki Punch Up contest, which is a Tiki variation on the Planter´s Punch. I had totally forgotten that drink existed;-) well here it is – click to get the recipe for the Planteur de Lis!


Then i found from Trader Tiki`s site again of course – one that made it to the finalists of said competition, the Punch Louisiana. I have to add it too since the recipe  looks so yummy!

These two last cocktails has three things in common – they are both Tiki versions of the Planter`s Punch, they were both in the Punch Up and they are both using Trader Tiki`s Don`s Mix! which is one of all his yummy syrups i can recommend, heck i even use it to sweeten my breakfast porridge!

Want more Planter`s Punch recipes? go to pages 148-151 in Beachbum Berry Remixed for some history and Planter`s Punch, Planter`s Rum Punch, Ronrico Planter`s #3 and Skipper Kent Planter`s Punch.

What`s your favorite Planters Punch?



Boo Loo… a smooth blend of honey and pineapple and quietly strong…i could buy this drink for the name alone. This is an old classic Tiki drink that is so worth re-visiting since its one of the very tasty ones. You can find it in the Grog Log and the Remixed, and it`s a rummy one – it contains 4.5 oz of four different rums including the 151, just the way i like it.

So it was with pleasure i made this one once again- despite i made it in june in my post series “Mixing through Grog Log” but here´s some cheating: i didn´t have all the rums required or more precisely “Gold Puerto Rican Rum”, but i do have lots of rums so i made it with Coruba, El Dorado 12, Smith & Cross and Lemon Hart151 with great results.

Coruba isn´t exactly Gold Puerto Rican Rum but nevertheless it made for a great addition to the rum-mix. When you have been researching rum for a while you start to develop a feel for which rums goes well together and besides – Coruba is a classical choice for many Tiki drinks. I think it blends wonderfully.

I have no idea as of the origins of this drink more than it dates back to circa 1965 and was on the menu of the Forbidden Island.



  • A few small fresh pineapple chunks
  • 2 1/2oz unsweetened pineapple juice
  • 1 1/2oz lime juice
  • 1oz honey
  • 1 1/2oz club soda
  • 1 1/2oz Demerara Rum
  • 1 1/2oz gold Purto Rican rum
  • 3/4oz dark Jamaican rum
  • 3/4oz 151 Demerara Rum

Heat honey until liquid and blend with the juices and pineapple. Stir in rums and soda. Pour into glass filled with crushed ice.

This is such a nice and satisfying Tiki drink! honey, pineapple and lime…paired with dark rums, this is for a fine Tiki drink experience. but beware of its quiet strength..

Now – Boo Loo has an exotic cousin – Princess Kalahau. This is yet another twist i make of  Boo Loo but this one is so different its a totally new drink – with equally much flavor but with more character due to the addition of a mix of dark roast coffee liqueur and Xocolatl Mole Bitters.

I wanted to use coffee bitters first but since i don´t have that i got the idea to mix coffee liqueur with the mole bitters.

This adds a bitter-sweet coffee-chocolately-spicy darkness to the drink.



Tiki mug Mahiumi from Tiki Farm – with a beautiful strand of pink & white ginger flowers.

A small pice of fresh ginger, muddled with 1/4 oz of sugarcane syrup (Petit Canne)

0.5 oz fresh lime

1 oz Smith & Cross

1 oz aged rhum agricole

1/4 oz coffee liqueur (Tia Maria) mixed with several dashes Bittermen´s xocolatl mole bitters

2 oz unsweetened pineapple juice

Shake all ingredients well and pour into a Tiki mug or tall glass filled with crushed ice. Garnish with fresh mint.

As good as Boo Loo but with much more character. I can safely say i didn´t have any problems finishing these two.



There is a beer in New Orleans – its called Abita beer…and it tastes like heaven!

Nobody who knows me good can have missed that i REALLY love me some Abita beer!

Unfortunately for me i can´t get it where i live … So when i come down to New Orleans i drink Abita (and some others like Dixie) but mostly Abita and LOTS of them! Nowhere have beer tasted better to me than in the hot humid summer heat in Nola  – Abita is THE beer.

Apparently i`m not the only one.

Abita was founded in 1986 and the Abita Brewing Company can be found 30 miles north of New Orleans on the other side of lake Pontchartrain in Abita Springs. Starting out as a microbrewery, they added a brew pub & restaurant in 1994 and is one of the oldest craft breweries in the United States.

Abita’s beer is brewed with the pure water of an artesian well in Abita Springs which was originally a Choctaw indian village taking its name from nearby medicinal springs.

Its interesting with the water, its coming from a deep well in the Southern Hills aquifer system and which in some areas is over 3,000 feet deep. The underground structures are more than five million years old!



In those structures the water is as clean as can be and is through tests also proven to be free of man-made pollutants. Surely that affects the flavor plus the fact that only natural ingredients goes into the beer which are only four main ingredients – water, barley, yeast, and hops.

They are brewing their lagers and ales in small batches and have gone from 1,500 barrels of beer a year to over 90,000 barrels of beer and 5,000 barrels of root beer. Abita Beer has no preservatives, additives or stabilizers and is cold filtered.

Next time i go down i wanna make a brewery tour.

They make many great varieties of this beer and wonderful seasonal brews which are harder for me to come by – but i`v e tried the Strawberry and Satsuma, both amazing beers and now they have the Pecan Harvest which i haven´t tried yet. Strawbita has just enough hints of fresh strawberries  and Satsuma is of course satsumas and both comes with a very natural and not overpowering flavor.

The regular Abita amber is also one of my favorites – it has a full aroma and a very round flavor and then there`s the Andygator, lovely raspberry flavored Purple Haze, the dark Turbodog, the SOS (Save Our Shores) Jockamo and there are more Abita beers..

Not sure how i shall be able to not drink these for a long time… when i think about Abita its like my throat all of a sudden is full of sand and very dry…i might have to try to import them.

If you go to New Orleans (or to other places in the US) do yourself a favor and try out every single Abita beer you can find and bring home as many as you can of your favorites.

You can read more about Abita on their website where the brewing process is described and there´s also a section about how to pour two beers of different densities together to layer one beer on top of the other and thus create interesting mixes in the glass and you can learn how to speed-chill beers.