GARRETT`S MAITINI AND PELE´S BREATH

Browsing through Remixed i always stops at the picture of Garrett`s Maitini – it looks so deliscious! i have of course since long been thinking of making it but never got that far until now.

I need to switch out the rum though since i don´t have Bacardi 8. As you can see from the name this drink is based upon the Mai Tai but uses orange and kalamansi juices.

Kalamansi is a citrus fruit from the Phillippines and south east China (Citrus microcarpa) also called kalamondin, which is is a cross between Citrus reticulata (Mandarin orange group) and Fortunella japonica (Kumquat group) and it really has a taste of its own which is a combination of sweet and sour, like a cross between lime and tangerine.

That is due to the fruit meat is sour while the peel is sweet so when making the juice the whole fruit is crushed.

I can`t get the fresh ones here, only bottled and because of that i decided to mix the bottled juice with some fresh lime juice to pimp up the freshness. Kalamansi has such a unique flavor that is cannot be substituted and if you cannot find it, the only thing left is to use fresh lime, preferably key limes.

I laugh at the name “MaiTini” though..the “tini” part that is…but drink names can really be silly. Anyway there´s nothing silly about the drink itself.

Since i didn´t have any Bacardi 8 i decided to try the combo of 1.5 oz Smith & Cross ( my no 1 to-go rum nowadays unless it´s a demerara i need) and 0.5 oz Old New Orleans Cajun Spice plus 0.25 oz overproof Pusser´s.

It turned out good…

GARRETT`S MAITINI

1.5 oz Bacardi 8 rum

0.5 oz orgeat

0.5 oz orange curacao

0.5 oz fresh orange juice

0.5 oz fresh kalamansi lime juice

Dark jamaican rum float

Shake ingredients with ice cubes and strain into a chilled cocktail glass. Garnish with an orange peel and three of your spent kalamansi lime shells filled with dark jamaican rum. If using an ordinary lime, one spent half shell is enough, the glass gets crowded anyway.

i like this drink, especially now when the summer is on the way. Its a bit on the sour side and very fruitylisciously tasty! exotic, fruity and most important – rummy.

So what to do now for a twist of this? well i took my bottle of Abelha gold aged cachaca to mix with the Smith & Cross and ONO Cajun Spice, grapefruit juice instead of orange and  4 muddled Louisiana community coffee beans.

We´re far away from the Mai Tai now..very far so it´s a new drink, not even a Mai Tai twist anymore.

PELE´S BREATH


1 oz Smith & Cross

0.5 oz aged cachaca

0.5 oz Old New Orleans Cajun Spice rum

0.5 oz orgeat

0.5 oz fresh grapefruit juice (yellow)

0.5 oz fresh kalamansi lime juice

0.5 oz sugarcane syrup

4 Community Coffee beans

Overproof rum float ( to set on fire)

Muddle coffee beans with orgeat and fresh lime. Add rums, aged cachaca, kalamansi and grapefruit juices. Shake hard with ice cubes.

Double strain into a chilled cocktail glass. Garnish with fresh mint and speared cherry. Float a spent lime shell on top of the drink, fill with overproof rum and set alight.

Oh my…this is a nice drink! the very fine and yet robust flavor from the muddled coffee beans from one of the best coffees in the world is exquisite.

Since i first tried Community coffee from New Orleans i never drink anything else (except sometimes – either Jamaican Blue Mountain or Hawaiian Kona coffee), nothing else will do. But if you cannot find Community, Kona or Blue Mountain coffee, make sure to use strongly roasted beans.

I greatly prefer the natural and not overpowering flavor from real coffee beans rather than a coffee liqueur, it really makes a difference.

Together with the grapefruit juice there´s a contrasst that i like a lot and the fresh lime and kalamansi adds that extra zing to it. Then the blend of rums..it´s simply deliscious.

You don´t need to set a lime shell on fire to appreciate this drink, that´s more for the fun of it – it´s fun to sprinkle some cinnamon over the flame to get it going and i have to admit that the burnt demerara adds a slightly smoky touch too..

I guess this is one of my better drinks..what a luck!

MIXING THROUGH GROG LOG 18 & 19 – Derby Daiquiri and Don`s Daiquiri

I love the daiquiri! it´s so simple and tasty and the base of so many cocktails..

Since there´s two daiquiris in the Grog Log with just one drink in between (the Don`s own Planter`s) i put them together here in the same post.

The first is the Derby Daiquiri – a tasty daiquiri that also contains orange juice. It was created by Mariano Licudine from Mai Kai who also had been bartender at Don the Beachcomber’s in Chicago and Hollywood before being hand-picked for Mai Kai.

He created this drink for a Rums of Puerto Rico cocktail competition in 1959 and the drink has also been named the signature drink of the Gulfstream Racetrack’s Florida Derby.

Originally it was served with crushed ice and an ice shell, (must have been fabulously stunning) but since i recently did a post on ice molds i`m not into making an ice shell right now and so i make the drink the way it´s described in Grog Log – which goes just as well and is something you can serve daily if you wish.

DERBY DAIQUIRI

1 oz orange juice

0.5 oz fresh lime juice

0.5 oz sugarcane syrup

1.5 oz light Puerto Rican rum (didn´t have that so i used Havana Club blanco)

Blend with a handful of crushed ice for 15 sec. Serve in small wine goblet.

I really like the daiquiri and this version with orange juice is tasty. I had such a large glass that i made a double. Its simple, tasty and easy to make.

The next daquiri is Don´s daiquiri which uses honey-mix as sweetener.

DON`S DAIQUIRI

0.75 oz fresh lime juice

0.75 oz honey-mix

2 0z light Puerto Rican rum

Shake like hell with ice cubes and strain into saucer champagne glass.

Made by Don The beachcomber in Honolulu, Hawaii cirka 1950.

Clean, tasty…and very nice! yep the daquiri is one of the cocktail icons and forefather to many great cocktails. One of my absolute favorites together with the Mai Tai, Sazerac and Julep.

MIXING THROUGH GROG LOG 17 – Cruzana

Cruzana is the 17th of the drinks in Grog Log and the name does of course come from the rum that the recipe calls for, Cruzan Gold rum.

It also says “or use Barbados rum” – and since i have no Cruzan but do have a rum from Barbados (Plantation) i`m using that instead. So maybe it should be called Barbadiana..

When it comes to maraschino cherries i prefer to use real cherries and let them soak in maraschino liqueur, brandy or mezcal – rather than using the commercial cherries which are stripped of all flavor and dyed bright red. (or green or black) the dyed ones does look good in drinks but they aren´t tastier! I only use them when there`s no fresh cherries to get and my jar is finished.

This drink was created by the Cruzan rum company in cirka 1960s.

CRUZANA

cruzana

2 oz grapefruit juice

0.75 oz syrup from maraschino cocktail cherry jar

2 oz Cruzan gold rum or Barbados rum

Shake with ice cubes and pour into collins glass.

Tastes nice but it´s nothing special..

In my twist of this drink i decided to punch up the strength a bit, i happen to like strong rum drinks, so i also added a float of Lemon Hart 151 and used Pusser`s red label and some coffee liqueur and hazelnut orgeat instead of maraschino syrup from the jar.

Now this entirely changes flavor profile of the drink of course. I took away the maraschino cherry syrup mainly because i believe mine is a tad too old, it`s fully usable but have lost its spark.

Freshness of ALL ingredients is important! apart from aged alcohol..to an extent..but even that becomes not so good after too long a time. So when you open your bottle of rum you better drink it..

In this drink, the pineapple juice gotta be a good one, either fresh or a good quality juice, NOT from the can! a bad pineapple juice will ruin this drink.

SCOONER


2 oz unsweetened pineapple juice

2 oz Pusser`s rum

0.5 oz fresh lime

0.25 oz coffee liqueur

0.5 oz Trader Tiki`s hazelnut orgeat

Float Lemon Hart 151

Shake and strain into a snifter filled with crushed ice, garnish with mint and flower ( i used a spider lily)

I like the addition of coffee and nuts in this drink plus some more potent rums.

Tastes like a tiki drink….looks like a tiki drink and i love me some tropical tiki libations! what more can i say?

Next drinks up from the Grog Log will be two lovely daiquiris..

Sugarcane bar

 

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SWIZZLES part 2 – Chartreuse Swizzle with Caramelized Demerara Sugar

Like i said before – the green Chartreuse is the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..

We keep swizzlin`…and the next swizzle i`m gonna make is my favorite and many other´s favorite too – – the famous Chartreuse Swizzle – i was even asked to include it in my swizzle series by my good blogger pal and friend Craig Hermann over at  Colonel Tiki

I´ve had it on my blog before and it has been on other blogs too but this swizzle is sooo damned good that you can`t make too many. The interplay of flavors and herbal notes is wonderful and i wonder if this one isn´t addictive..

But note one thing – the original recipe doesn`t contain any rum, that`s something that has been added by various people to pimp it up and with good results me thinks..

I´m also gonna try that thing i read about with the lime wedge – you sprinkle sugar over a lime wedge, pour bit of Chartreuse over it, light it and let the sugar caramelize. Cool a bit, then squeeze and drop the lime into the glass – with one half sticking up as garnish a bit above the extra top layer of crushed ice.

This will hopefully add a layer of caramelized dark sugar to the drink..hm not a bad idea, let´s see if it works.

CHARTREUSE SWIZZLE – With Caramelized Demerara Sugar


1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used Trader Tiki`s Dark Falernum)
2 dash Bitter Truth Aromatic Bitters ( a few dashes  on top of the ice too)
Caramelized demerara sugar-lime

Start making the caramelized sugared lime first and put aside to cool. See instructions above.

Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and drop in the caramelized sugared lime and add straw – in the mint.

Well, first of all – chartreuse doesn`t burn so well so i took just a little bit of Lemon Hart 151, very little since i don´t really wanna burn it, it´s precious. But a half teaspoon is ok, for once – i won´t do this very often. Actually – it´s more of a fun experiment. So one half teaspoon of each is what i used.

After burning the sugar and lime i wasn´t content, i wanted a more burnt flavor and the lime to also look a bit burnt so i decided to grill it.

The end result is a bit of a spicy Chartreuse Swizzle and it´s tasty of course. But if the spiciness comes from the grilled sugared lime or the aromatic bitters i cannot say, it`s probably both.

This is a drink i can drink plenty of and it´s fun to play around with it – it´s that kinda drink.

CHOCOLATE JULEP

chocolate-julep-close

Love me some Juleps…

It´s julep time and i`m not going to pass the opportunity to post a mint julep on Derby Day! few things are bettter than sipping slowly on a cold mint julep..especially if i s a hot day.

Since i did post a classical julep last year i`m gonna mix up a variation this year using my favorite chocolate spirit Mozart Dry which i can just feel will be very tasty in a julep. I`m into a chocolate craze for the moment and cannot have enough of Mozart Dry and chocolate mint combined.

I did a chocolate Mai Tai a while ago and now i s a chocolate Julep, not sure what comes next if anything but that will show.

This isn´t going to be a long post since i wrote about the history of the julep and the original recipe etc before and you can read it here and besides there´s tons of info out there about the mint julep and the Kentucky derby day which takes place every first saturday in may.

What interest me the most since i`ve never been to any derby and i`ve never been into horse racing either is of course the julep! that is something i can relate to – and i think its a very fine tradition.

CHOCOLATE JULEP

chocolate-julep

2.5 oz Bourbon (Using Maker´s Mark)

0.5 oz sugar syrup

0.25 oz Mozart Dry Chocolate Spirit

Plenty of mint leaves, or a handful – i used chocolate mint to pair with the chocolate flavor in this julep.

Lightly muddle mint and sugar syrup together in a julep cup, don´t muddle too hard since that will bring out bitterness from the leaves. When done muddling add Bourbon. Add shaved or crushed ice and stir drink gently until a frost forms on the outside of the cup. Ah…this is lovely!

Then top off with crushed ice and garnish with a sprig of mint.

As usual Mozart Dry doesn´t disappoint, it adds a subtle hint of very fine chocolate which in no way overpowers the drink, instead it blends well with sugarcane syrup and bourbon and stays in the bacground, it`s simply awesome.

I`m not sure i can stick with just one here. This is a wonderful way to start a saturday! of course i had to make me another later on but that one i made in a glass since i also like the color of the spirit, syrup and ice in a julep, it looks so tasty.

Also i added 0.25 oz of Navan vanilla liqueur to go with the chocolate and took down the sugarcane syrup from 0.5 to 0.25 oz. So 0.25 oz each of sugarcane syrup, Mozart Dry chocolate spirit and Navan.

chocolate-and-vanilla-julep

Chocolate and Vanilla Julep

Not a big difference, the vanilla added some very slight softening notes to the chocolate and as chocolate and vanilla goes hand in hand it was good. Now the Mozart Dry actually does contain some vanilla as well but the result of adding a little Navan didn´t make it overpowering in any way.

I have no doubt that that is because the Mozart Dry is a very high quality chocolate spirit that is dry and crisp with a very fine chocolate flavor which makes me think about very dark chocolate – and it´s  not so sweet and also Navan is a very fine liqueur made with natural vanilla beans from Madagascar.

Then also there wasn`t much added – only 0.25 oz of each. Overall the chocolate and vanilla flavors in these two mint juleps were subtle and didn´t change the “julep flavor” which is what i wanted.

‎”Sip it and say there is no solace for the soul, no tonic for the body like old Bourbon whiskey”

The whole recitation that is a part of the very special way the Mint julep is made by Chris Mac Millan can be read and seen on video here.

Now sit back, sip slowly and relax..

SWIZZLES! part one

Swizzles and rum belongs together and since this blog is largely about rum and rum based drinks and tiki drinks i think it`s time to make a little series on swizzles, making a few of the good swizzles out there along with a few twists.

Its something very satisfying with the sound of the swizzling of crushed ice and good booze, it makes you thirsty…and since you know you soon gonna imbibe a very cold tasty drink its like awaiting a reward when you hear that sound. Its a similar thing with the sound of shaking but but this sounds more – cold and refreshing.

And then the swizzling – it´s also a show to watch, a fun show, a show that whets your appetite and thirsty taste buds when you hear that sound and see how the glass gets frosted..I`m getting thirsty by just writing this and cannot wait to get that swizzle done..

The swizzling technique was probably invented in the Caribbean and a wooden stick called bois lèlè made from the swizzle stick tree (Quararibea turbinata) was/is used.

These trees grows in such a way that you can cut natural swizzle sticks from them and cut to create a long handle. The end of the stick has tiny “branches” or prongs that goes out in a star shaped direction. That`s why this tree is called the swizzle stick tree.

swizzle-sticks

El Dorado swizzle stick and Bois Lélé from Martinique.I`m showing these just as an example to show that the real swizzle sticks are far away from those little  plastic swizzle sticks you get when ordering drinks, those are more like “garnish”. The best sub is a  bar spoon which works just fine!

Pour the ingredients in a glass with shaved or very finely cracked ice and swizzle — you rapidly twirl the stick between your palms moving it up and down in the glass until the glass frosts.

Now the Martinique wooden swizzle stick is not readily available though, but Cocktail Kingdom carries them online. Also you can use other swizzle sticks or a barspoon.

The swizzle isn´t as much a recipe, it´s rather a technique but traditionally it´s a mix of rum, falernum, lime, and sugar or simple syrup. But there`s more things that can go in a swizzle like other spirits, liqueurs, mint or other herbs and liqueurs.

The swizzlee is very much like a rum punch – but the difference is that it`s swizzled instead of shaken and gets that frost on the glass as a result and that`s what defines a swizzle.

To make a good swizzle you need to start with large cold ice chunks and crush them, don`t use any soft fast melting ice here. Then you need fresh ingredients and quality spirits and liqueurs. The rule is the same as always – fresh ingredients.

Then you need to practice the swizzling technique because it takes a little training to get the swizzles perfected. But don`t worry, it`s not difficult and if you need to practice a bit – you get more excuses for imbibing swizzles right?

Swizzling is fun! and imbibing swizzles is more fun!

So let`s begin the swizzling with the famous Queens Park Swizzle which was created in Trinidad and which contains my favorite rum from Guyana – demerara.

QUEENS PARK SWIZZLE

queens-park-swizzle

3 oz demerara rum
0.75 oz lime juice
0.5 oz simple syrup
3 heavy dashes angostura bitters
fresh mint

Add all ingredients into a tall glass. Also add the spent lime shell – like you do when you shake up a Mai Tai – then you get the oils from the peel into the drink which makes it more aromatic.

Then fill up with crushed ice and and start swizzle until the glass frosts over. Add a sprig of fresh mint for garnish and place it on top of the drink like a queens crown and add a straw.

Now – fill up with some more crushed ice. And finally – add a few extra dashes of the Angostura bitters on top of the drink, this also adds some extra red color  Now it looks real tasty – enjoy!

Nobody can say this drink tastes bad…its an excellent drink and so refreshing. But if you know me you´ll also know that i like to play around with ingredients and flavors and make twists of drinks and so i tried a variation and used creole bitters instead of angostura and it gave the drink a different aromatic twist

I also reformulated the rum ratio to 2 oz and added 1 oz of aged cachaca.

CREOLE SWIZZLE

creole-swizzle

2 oz demerara rum
1 oz aged cachaca (i used Abelha Gold)
0.75 oz lime juice
0.5 oz simple syrup
2 dashes creole bitters
fresh mint – or even better – chocolate mint

Makes for an ok swizzle i think but i do prefer the aromatics from the Queen´s Park better, and i like to add lots of angostura bitters in it.

Shall we swizzle some more or is this enough? some say two at the most..and as i`m doing a series on swizzles i think i need to have a few swizzles left for the next couple posts..

But go ahead and swizzle up another Creole swizzle or Queens Park!

THE MAGIC OF ICE MOLDED TIKI DRINKS

del-coronado-23

The magic of ice molded tiki drinks…

I wrote about it long ago but i feel it`s time to re-visit this topic. It`s not very often you see people write about ice-molds but here`s a post over at Let`s Tiki. The first time i saw a picture of a tiki drink with an ice mold of some kind was the cocktail chronicles post about the Luau Grog. it had that ice-cone you make in a pilsener glass. That picture was enough to make me dream..Then i saw a few pictures of the Dr Funk`s Son cocktail served in an entire ice-mold around the glass. The rest i saw in Beachbum Berry´s books and i was intrigued.

I made my first attempts in 2008 and made the Dr Funk`s Son and experimented with both crushed and plain ice molds around the glass with various results. I made a blog post about the other attempts to make ice molds as well. I found it to be difficult without an ice-shaver since you need fine ice for the molding made easier and with good results. I used a hand-mixer to get the crushed ice  become more fine.

I had to (and still have to) first crush the ice and since my hand-mixer is broken down i need to beat it with a mortar to become easier to mold. Since i let the ice cubes stay out for a little while to soften it`s necessary to work quickly cuz the melting goes fast. You mold the shape you want and then place it in the freezer for at least 2 hours before using in the drinks. They used to serve tiki drinks with ice molds back in the days…but in our time it`s a rare thing, but i`ve heard they does it in Mai Kai. It would be a very cool experience to order a few drinks served that way.

We know that we drink with our eyes too and how a drink is presented whether it has garnish or no garnish is very important and affects the whole drinking experience. And the ice molds has a way of transforming the feel when you have them in your hand, there`s something magic about them. Add to that the fact that a tiki drink in itself  has a magic feeling especially if you`re in a dark tiki bar with the right atmosphere. But that`s the whole point of tiki – escapism.

I`m gonna present a few drinks and ice molds that you easily can make yourself. If you have an ice shaver you`ll get much better results than i can get with just roughly crushed ice.nThe first drink is basically a raw chocolate Mai Tai served in an ice tower.

1) ICE TOWER

To make this ice-tower you need a glass and a plastic (or other) container that is larger than the glass, so you can put crushed or shaved ice and fill up with water in between after you place the smaller glass in the larger container. Make sure the glass is no taller than the outer container.

My glass did start to float a bit so i did place a stone on it. Then you put it in the freezer for at least 2 hours (or overnight). Then you hold the container under hot water until the ice/glass inside is loosened.

Then i did put it back in the freezer for another 30 min so it could freeze back a bit more before using it.

Here`s a basic Mai Tai, Trader Vic`s recipe but one ingredient is added, not much but the change produces a new cocktail – bittersweet, dry and crisp with a hint of vanilla – that`s the the Mozart Dry Chocolate Spirit and only 1/4 oz is added.

But that`s enough to change the drink. Since Mozart Dry is quite concentrated and has that crisp dryness you only need a little to create a very nice contrast. To go with the raw chocolate i used chocolate mint for garnish – and really, the leaves does have a decadent fragrance of peppermint and chocolate. (menta x piperita f. citrata “chocolate”) Its truly delicious! make sure the straws are short and placed near the mint.

Since it´s a new ingredient added i give the drink a different name even though basically it`s a strong chocolate flavored Mai Tai – served in the same kinda cool ice-tower as Dr Funk`s son.

PRINCESS PUPULU

princess-pupulu

1 oz demerara rum

0.5 oz Smith & Cross

0.5 oz Pusser`s overproof

1 oz fresh lime juice

0.5 oz orange curacao

0.25 oz orgeat

0.25 oz simple syrup

That`s the Mai Tai – now add:

0.25 oz Mozart Dry Chocolate Spirit

Shake with the spent lime shell in the shaker with crushed ice and pour unstrained into the ice tower, fill up with more crushed ice if needed.

Garnish with chocolate mint and speared cherry/pineapple chunk.

princess-pupulu4-jpg1

From above the thin layer of ice on the glass is seen.

princess-pupulu-3

2) ICE SHELL

The next drink has a shell made with crushed ice like the drink in the pic on the top of this blog post – Del Coronado

To make an ice shell you fill the glass with shaved (or crushed) ice and with a spoon press on the ice so it goes upward and forming a shell around the edge of the glass –  pretty cool. To get this really nice you need an ice shaver. The ice-shells can be made a bit differently, some to look like a hood half over the glass, like an ice cave. While others are a thin wall of ice sticking up irregularly around the edge of the glass.

An ice-shell made with crushed ice instead of finely shaved may look a bit clumsy but it still works, it manages to add that mystic feeling of old tiki times gone by…and as for chilling the glass the ice-molds does that very well.

I have chosen a drink from Jeff`s latest book the Remixed that i like a lot to be served with the ice-shell.

PAGO PAGO COCKTAIL

pago-pago-cocktail-5

3 squares of fresh pineapple

0.5 oz fresh lime juice

0.5 oz green Chartreuse

0.25 oz Creme de Cacao ( i instead used Mozart Dry Chocolate Spirit)

1.5 oz gold Puerto Rican Rum ( ain`t got that..i used Smith & Cross)

Place pineapple, lime, chartreuse and cacao in a shaker and muddle. Add rum and ice cubes and shake well and strain into a chilled cocktail glass but in this case a glass with an ice shell.

The Pago Pago Cocktail dates back to 1940.

3) THE ICE CONE

Then we have the ice-cone as seen being served with the Captain´s Grog, Navy Grog and the Luau Grog. Its easy to make, just pack a pilsener glass full with shaved or crushed ice and place a straw in the middle, then freeze for at least 2 hours or even better, overnight.

When you take it out, pour warm water over the glass so the cone comes out.

I´m gonna use it in the Kon Tiki Ti-Punch from Remixed (page 202)

KON TIKI TI-PUNCH

kon-tiki-ti-punch-with-ice-cone

0.75 oz fresh lime juice

0.5 oz grenadine ( i used hibiscus grenadine)

1.75 oz Bacardi 8 rum ( didn`t have that so i used an aged agricole instead to change it up a bit)

1 tsp demerara syrup ( i used rich demerara syrup which is 2:1 demerara sugar to water)

tsp Guava jelly ( well..another hard to find ingredient..i used Guava jam)

A chunk of fresh pineapple

In your shaker, muddle the pineapple chunk and guava jelly in lime juice. Add rum, grenadine and demerara syrup.

Shake and strain into a punch goblet (or rocks glass) filled with a large ice cube – here replaced with the ice-cone.

Garnish with a lime wedge, pineapple chunk and mint sprig.

This drink was really nice with an aged rhum agricole. I used Clemènt VSOP and then i also added a small float of Pusser´s overproof…i like to kick up my drinks a little bit.

Finally, all i can say about using ice molds is that yes, it does take some time and effort to do them so i won´t do them very often..but when i do..oh my, it really is a special feeling to drink with an ice mold in the glass – but bear in mind that these molds here are really not very good because without finely shaved ice you cannot get that look the old ice molds have. For some reason shave ice devices are not sold here where I live so it´s a bit difficult.

And one more thing, when you work with the ice it`s easier with ice that has softened a bit and that requires that you work not too slow. When the molds are ready it`s good to let them freeze overnight. I did freeze mine for 2 hours but that was mainly because i wanted to et going with the photographing of the drinks. The molds doesn`t melt as fast as you may think, they keep quite good – at least long enough to imbibe the drink, especially if the molds are left to freeze overnight.

 

Sugarcane bar