Already 2011 very soon..time flies i must say. I`m happy for that cuz that means that the next summer is approaching..and since i`m no winter person the faster the better!
Here`s two cocktails – both with rum…what else? The first with Campari, lime and my newly made batch of hibiscus grenadine. The second with rhum agricole, Smith & Cross (or Pusser`s) and grilled pineapple-honey syrup.
I think rum and Campari goes very well together so look out for an upcoming post on that topic. This cocktail is simple but tasty:
1.5 oz white Rum
1 oz Campari
0.5 oz Hibiscus grenadine
0.5 oz fresh lime juice
0.25 oz simple syrup
1 egg white
Shake ingredients vigorously so that the egg white mixes well into it, a good idea is to dry shake first without ice and then add ice. Strain into a chilled cocktail glass. Garnish with a lime slice or a lime leaf.
How to male Hibiscus syrup you can read about here or order it from Trader Tiki.
The next is a tiki drink.
Here`s a mix of aged rhum agricole, Smith & Cross (or Pusser`s is good too) grilled pineapple-honey syrup, fresh lime and topped with some champagne. Its light and fresh with that grassy agricole flavor clearly coming throuh which is what this cocktail is supposed to do.
1 oz aged rhum agricole (i used ClÃ¨ment VSOP)
1 oz Smith & Cross (or Pusser`s )
0.5 oz grilled pineapple-honey syrup
0.5 oz fresh lime juice
Top with a little champage of a drier type (brut)
Float overproof Coruba
Shake everything except the champagne…then strain and pour into a glass and top with the champage, and last give a little float of overproof Coruba.
I guess a float of JWray would be good too! Garnish with a pineapple slice.
GRILLED PINEAPPLE-HONEY SYRUP
Grill a pineapple round until you get grill marks and cool, then cut in 4 parts . Then make a simple syrup with golden raw sugar and water 2:1 and add the pineapple pieces and let boil for a while to get the flavors in. The add a little liquid honey and mix well, and take off the stove and cool to room temp. Let the flavors settle for a while.
I was tempted to use coffee liqueur in this drink but since i wanted the agricole flavors to come through clean i didn`t. But i`m tempted to play with this cocktail and try the coffee sometimes and also Mozart Dry chocolate spirit and green Chartreuse.
Its time to sit back and have a holiday drink or three!
And here`s three holiday cocktails – maybe one or all will suit your palates? the first is red like Xmas and contains Grand Marnier, Jamaican rum, lemon, simple syrup and fresh rosemary.
The second is the good old Nui Nui with a twist and the third is Bourbon Milk Punch with the addition of Mozart Dry chocolate spirit.
1.5 oz. Grand Marnier
1.5 oz Smith & Cross Jamaican rum
1.5 oz. Cranberry juice
0.5 oz. fresh lemon juice
0.5 oz. simple syrup
Fresh rosemary needles
Muddle 8-10 rosemary needles with simple syrup.Add the rest of ingredients and
shake well with ice. Strain into a rocks glass with large ice cubes and garnish with a rosemary sprig.
8 oz crushed ice, plus more for filling the glasses
3 oz Smith & Cross Jamaican rum
1 oz Lemon Hart 151
1 oz freshly squeezed lime juice
1 oz orange juice
1/2 ounce Cinnamon Syrup
1 1/2 teaspoons Vanilla Syrup
1 1/2 teaspoons allspice liqueur
1 dash Mole bitters
2 rough thick cinnamon sticks for garnish for a “rustic” style.
Shake all ingredients and strain into an old fashioned glass filled with crushed ice. Garnish with the cinnamon sticks.
BOURBON CHOCOLATE MILK PUNCH
2 oz. Good Bourbon
0.25 oz Mozart Dry Chocolate spirit
0.25 oz. Vanilla Extract
0.5 oz. Simple Syrup
1 oz. Heavy Cream
2 oz. Whole Milk
1 Egg White
Add the ingredients to a cocktail shaker with plenty of ice and shake vigorously until well mixed and frothy. Serve in a chilled cocktail glass and garnish with freshly grated nutmeg.
A real Hurricane Cocktail made with natural ingredients and not the chemical mix is a divine thing to the palate as we all know and have also written about. And so one day i got the chance to come up with a twist of this drink which will have to serve as an appetizer before the christmas holiday drinks that are on the way.
3 oz Smith & Cross
1 oz orange juice
0.5 oz fresh lime juice
0.5 oz fresh lemon juice
1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
1 oz simple syrup
1 teaspoon hibiscus grenadine
Stemmed black cherries, lime slice and fresh mint to garnish
Cracked or crushed ice.
Half fill a Hurricane or tall glass with crushed or cracked ice. Shake all ingredients and pour unstrained into the glass. Fill up with more ice if needed and garnish with a lime slice, fresh mint and stemmed black cherries.
That`s all folks, probably the shortest blog post ever from me..but like i said, its an appetizer.
This awesome navy rum has been around for a long time..
The first thing i notice when i open a bottle of PusserÂ´s is that it smells demerara..but not only as this navy rum is a blend of rums. I have read that its five rums in the PusserÂ´s blend but if my taste buds arenÂ´t lying there gotta be most of the demerara or the demerara is so powerful that it dominates.
As for what makes up the Pusser`s blend it is said to be a blend of rums from the old Brittish empire including Jamaican, Trinidad and Brittish Virgin Islands rums but i hear it being said (by some very good sources) that in todayÂ´s blend there isnÂ´t any Jamaican anymore..
Well…there`s enough fine demerara in it to suit my taste..
WHAT IS A NAVY RUM?
Known as “Nelson’s Blood” rum was introduced to the service in the West Indies as a substitute for beer.
What defines a navy rum? well, it was a specific type of rum distilled for the Admiralty in wooden pot stills and a navy rum has to be distilled in wood.
As we know there are only two production-capacity wooden pot stills remaining in the world and these are the two 250 years old wooden pot stills in Guyana – one single and one double and the double pot still is the same still that used to produce the navy rums in the past.
As for Pusser`s today its that same old and unique double wooden pot still from Port Morant (today in Diamond) that is used and this still is also used in the blends for El Dorado 8yo, 12yo, 15yo and 25yo. You can read about the demerara rum here.
I just got two bottles of Pusser`s, one 150Â overproof and one 84 proof with a red label – but not the 15 yo red. Pusser`s is short for “purser”, distributor of the ration.
This can be read at the back of the PusserÂ´s bottles:
For more than 300 years, from before the days of Admiral Nelson, wooden ships and iron men, the sailors of Britain’s Royal Navy were issued a daily ration of rum by the ship’s Purser. This tradition, one of the longest and unbroken in the history of the sea, carried forward from the year 1655 to August 1st 1970.
The superb rum in this bottle is the same rum that was standard issue aboard Their Majesties’ ships at the time of the custom’s termination in 1970. For centuries, British Navy Jack Tars drank their Pusser’s Rum and appreciated this spirit’s exceptional quality. Its distinct character is still created from six of the world’s finest Caribbean rums which were discovered on their excursions at sea.
Pusser`s rum was sold to the public for the first time after it was purchased by Charles Tobias after the tot was officially stopped and the last tot was given at the Black Tot Day- 31 July 1970.
The nose of Pusser`s is like i said, it smells very much of demerara rum, rich, intense of roasted molasses, raisin, a bit smoky, leathery and then fruity.
The taste is very rich and aromatic, same as a good demerara rum to me. Its from those wooden stills where components have settled in the wood for over 200 years and even though they change out some of the wood pieces in order to maintain the still there are woods there that really are that old. The flavor is also slightly oaky and then it has something that i cannot define in the aftertaste.
That may be similar to what is called rancio -Â something that occurs in certain aged stuff like in for example old singlemalt scotches or cognac and can be defined as earthy, overripe, sour and musty. So to me its without any doubt the demerara rums in it that comes with this type of flavor.
Pusser`s rum comes in different proofs, the original blue label is 84 proof (42%) and the red label is 80 proof. The one i have with a red label too but not aged 15 years is 84 proof and the overproof i have is 151 proof with a blue label.
Then we have the ignition strength proof as well – which is 108 proof (54%) Its called Ignition strength because when arriving in England the rum was 140 degrees overproof and that was taken down to 95.5 degrees underproof by adding water.
Then they added a small amount of it to grains of gunpowder and the whole thing was ignited with a magnifying glass. If the burning alcohol managed to stay alight then it was said to be “proof” – if not it was underproof – and if it exploded it was overproof.
Today the gunpowder test isnÂ´t done anymore of course – unless – you happened to attend the “Full Sail Session” at Tales of the Cocktail this summer..
One more thing i want to mention here..the ceramic flagons…oh wow..PusserÂ´s sure knows how to market their product..
These ceramic flagons but slightly larger used to have a capacity of one-Imperial gallon, and were used to carry and store rum on board ships of Great Britain’s Royal Navy from the late 1800’s through July 31st, 1970 – they are awesome! i havenÂ´t yet been able to get me one but i hope to..one day! The navy’s flagons were encased in a tightly hand-woven willow basket to reduce breakage.
The Royal Navy officers did before dinner each day,toast the reigning monarch and then offer the toast of the day. The toasts are as follows:
Monday: Our ships at sea. Tuesday: Our men. Wednesday: Ourselves. Thursday: A bloody war and quick promotion. Friday: A willing soul and sea room. Saturday: Sweethearts and wives, may they never meet. Sunday: Absent friends and those at sea.
NAVY GROG (circa 1941 version)
* 3/4 ounce fresh lime juice
* 3/4 ounce white grapefruit juice (not pink or red!)
* 3/4 ounce soda water
* 1 ounce honey mix (1:1 honey and water, heat but do not boil, then cool it and bottle it; will keep 2 weeks in fridge)
* 1 ounce white Puerto Rican rum
* 1 ounce dark Jamaican rum
* 1 ounce Lemon Hart Demerara rum (El Dorado 8-year or 12-year Demerara OK to sub, but not the 5- or 15-year)
Shake vigorously with ice cubes. Strain into a double old-fashioned glass with ice-cone around straw.
Navy Grog Ice Cone
To make cone, pack a footed pilsner glass with finely shaved ice, run a chopstick through the middle to make a hole for the straw, and then gently remove cone from glass. Freeze cone overnight, or at least 4 hours till hardened).
When ready to serve, run straw through cone. Drink is sipped through straw. (NOTE: Cones will last 2 to 3 days in the freezer, after which they will start to evaporate.)
Repeal Day on dec 5th commemorates the anniversary of the day the United States repealed the Eighteenth Amendment and gave Americans the constitutional ability to consume alcohol.
If i could i would have attended the Repeal Day Ball in Washington DC held by the DC Craft bartenders Guild – where several of my fellow booze bloggers and cocktailian friends are going. But since i can`t do that i have a tasty cocktail here – its a rum cocktail called Pago Pago and since it contains both muddled pineapple and green Chartreuse and i had all the ingredients on hand i`s right up my alley.This cocktail dates back to circa 1940 and can be found in Beachbum Berry`s Remixed.
PAGO PAGO COCKTAIL
1 1/2 oz gold rum
1/2 oz lime juice
1/4 oz white CrÃ¨me de Cacao
1/2 oz green Chartreuse
3 mudÂdled pineapÂple slices
MudÂdle pineapÂple slices in a shaker. Add all ingreÂdiÂents and shake with ice. Strain into chilled cockÂtail glass. Garnish with pineapple slice and leaves.
This is a very nice little cocktail, and after one i wanted another..
The green chartreuse and pineapple plays so well together with the rum and lime. But i didnÂ´t feel much from the Creme de Cacao though, let`s see if Mozart Dry can change that.
So since this cocktail only did tease my appetite i decided to make a little twist of it as well since its so tasty and fun to play with. So instead of white Creme de CacaoÂ i took the ever so tasty Mozart Dry Chocolate Spirit and switched out the rum for something more potent like Smith & Cross and to make an interesting flavor some aged cachaca.
Mozart Dry is really one of my favorite spirits and i cannot enough recommend it, this stuff really can transform a cocktail.
1 oz Smith & Cross Jamaican Rum
1 oz aged Cachaca ( i used Abelha Gold)
1/2 oz lime juice
1/4 oz Mozart Dry Chocolate Spirit
1/4 oz sugarcane syrup (Petit canne)
1/2 oz green Chartreuse
3 muddled pineapple slices
Using Mozart Dry Chooclote spirit really changed things to the better! there wasnÂ´t any pronounced chocolate taste immediately but then in the aftertaste it came…just enough of raw dark chocolate…awesome. The whole drink was nice, and i love Smith & Cross with green Chartreuse!