Here`s the second round of Mardi Gras drinks with the King Cake vodka…
The interest in this product is absolutely tremendous…and it seems like there´s a high demand for drink recipes too so here we go with a few more from here – easy to make yet good drinks which uses fresh natural fruit juices instead of chemical powder mixes.
This is a flavor combo that was suggested to me after i posted the review of the King Cake vodka – coffee – and especially New Orleans Community coffee. Now that`s a good thing, that`s the coffee i drink and i have several different blends at home so i thought, i need to try this.
I often use coffee in tiki drinks and knows how well it goes with pineapple so that´s the route i`m going. I was suggested to use Kahlua too so i`m gonna try that as well. It`s not that very often i have drinks with Kahlua but when i do i always enjoy and i do believe it`d do very very well with King Cake vodka and cream.
The King Cake vodka is sweet and has a lot of almond flavor so i thought that maybe the dark roast coffee would be good. If you don`t have Community Coffee dark roast use any dark roast coffee, it won´t be the same but it´s at least dark roast coffee…if i`d pick any substitutes i`d pick Hawaiian Kona or Jamaican Blue Mountain coffee.
And if needed, depending on how tart your passion fruit juice is – 0.5 oz simple syrup or passion fruit syrup.
Shake with ice and strain into a glass filled with crushed ice and that is rimmed with mixed gold and purple king cake sugar.
And here`s for all Kahlua lovers:
MARDI GRAS MORNING
1 oz King Cake vodka
1 oz Kahlua
1 oz cream
Shake it up and donate to a rocks glass with ice cubes, garnish with purple king cake sugar on the rim of the glass. Could be a good carnival day breakfast drink maybe?
And last…let´s try some of that coffee….
LAISSEZ LES BON TEMPS ROULER!
1.5 oz Lucky Player King Cake Vodka
12 crushed coffee beans…12th night you know…:-)
0.5 oz fresh lime juice
1.5 -2 oz pineapple juice
Crush but don´t pulverize the coffee beans in a shaker, then add the lime juice and muddle a little bit, then add the rest of ingredients and shake hard with ice, then double strain (strain into a fine mesh tea strainer) into a zombie (or other tall) glass filled with crushed ice. Have the glass rimmed with green king cake sugar before you pour.
If you want to you can use a good quality coffee liqueur instead of beans, you´ll get a more pronounced coffee flavor and a sweeter drink. I`d recommend FAIR coffee liqueur first of all, it tastes like freshly brewed coffee and it´s Fairtrade certified using organic coffee beans.
And by now the king cake vodka should be out in these stores:
It`s King Cake season and for the first time a King Cake flavored vodka of all things is being launched in New Orleans…and where else really?:-)
The Mardi Gras or Carnival season officially begins on January 6th or the “Twelfth Night,” also known to Christians as the “Epiphany” and to New Orleans from France the king Cake came – sometimes in the 1870s, so it´s a very old tradition and you can read more about it here and here is a pic and a recipe too of a traditional King Cake.
The King Cake is similar to a coffee cake and has various fillings like pecan-praline, cream cheese, cinnamon, apple, lemon, cinnamon, strawberry etc. It´s covered with icing and dusted with colored sugar and the traditional colors are purple (justice), green (faith), and gold (power)
Last year Haydel`s bakery got in the Guinness record book for the worlds largest King Cake, it went twice around the Superdome.-) pretty cool if you ask me.. So now you know what a King Cake is unless you knew already… So now this year we have for the very first time – a King Cake vodka….it´s made by Lucky Player Brands and distributed in the US by Republic National Distributing Company.
Those who knows me knows me as a rum enthusiast but when i see that such a thing as a King Cake flavored vodka ready for Mardi Gras it picks my curiosity….even though i`m always suspicious when it comes to flavored products but there´s only one way to find out – try it!
Whether you`ll find it delicious or not i think it´s quite the perfect thing for Mardi Gras, and seeing to the HUGE interest among people from all over the US it´ll most likely be da bomb! I believe there´s no in the middle with this product though, you either like it or you don`t and i believe it very much depends on your sweet tooth…
And that´s why i`m gonna try it out, i wanna see how it tastes and mixes and what kinda cool party drinks you can make with it – does it stand up in the jungle of flavored products flooding the market?
The flavor profile is based on the king cake from Haydel’s Bakery, they even had King Cakes flewn to France where the vodka is made to get the flavor profile right. I think it has a lot of amaretto in the flavor, a mix of almond and sugar and then there`s also a taste of cake icing. I did expect some cinnamon flavor but i cannot detect any.
It`s smooth and has almost no alcohol burn, i have no problem with drinking it straight apart from of course that it´s too sweet to drink straight, it needs to be chilled with ice or mixed with things that cuts the sweetness and mellows and marries with the almond flavor. As a small shot with ice the almond flavor is less strong since the ice both dilutes and cuts the sweetness and it only has a very slight burn – but it really is sweet.
One shot of this and then a chaser with cold beer would probably do if you`re into that kinda drinking. Mixed in cocktails i believe it might do well with fruit juices, soda, sparkling wine or champagne and real natural sweet & sour-mix (no chemical sweet and sour powder mix – and more on the sour side) made from fresh lemon and lime.
And since this vodka is sweet in itself use any simple syrup a little bit at a time to taste. Then we have the bottle – it´s pretty, a work of art my friends, and made by artist Andrea Mistretta, the motif is the Mardi Gras Queen, and so right on the spot for a Mardi Gras product as you can get.
Clearly designed for the Mardi Gras reveler, it´s a party vodka so let´s see how ot mixes, here´s four drinks, two twists of classics and two originals.
PURPLE, GREEN AND GOLD
2 oz Lucky Player King Cake Vodka
0.5 oz fresh lime 0.25 oz sugarcane syrup
1 oz grapefruit juice (yellow)
1 oz pineapple juice a handful fresh mint leaves, teared
Add to shaker and shake hard with ice, double strain into a purple sugar rimmed cocktail glass and garnish with a mint crown.
This drink is the nicest of the drinks i think, not too sweet and it`s fresh without being overpowered by the amaretto flavor.
2 oz Lucky Player King Cake Vodka
2 oz pineapple juice
0.5 oz coconut syrup
0.5 fresh lime juice
Some soda or sparkling wine to top
Glass rimmed with gold colored sugar
Shake it all with ice and strain into a big glass with ice chunks and rimmed with gold sugar. Top with soda or sparkling wine.
This is like liquid candy…pineapple and coconut mixed with almond and sugar….for the sweet tooth! I like both sweet, sour and bitter so i liked this drink.
MARDI GRAS FIZZ
2 oz Lucky Player King Cake Vodka
1 oz heavy cream 1 egg white Juice of
1/2 lemon Juice of
1/2 lime 1 small tsp sugarcane syrup
Soda to top
Garnish with a King Cake green sugared rim and a lemon twist.
Shake for a good minute with cracked ice to incorporate the egg white or use a hand mixer, strain into a chilled green-sugar rimmed chimney glass and garnish with the lemon twist.
A simple twist of the famous Ramos Gin Fizz replacing gin with the King Cake vodka and omitting the orange flower water which isn`t needed here.
This drink tastes like a fizzy amaretto and lemony drink, quite light and bright and quite heavy on the King Cake vodka flavor, the subtlety of the original Gin fizz is transformed to an amaretto fizz.
Easy to drink up though, probably easy to get drunk with too…so careful.
For the last drink i decided to try the King Cake vodka more as an accent flavor, together with another spirit – rum, and since it tastes very much like amaretto i decided to use it instead of orgeat in a Mai Tai. I know…it´s a totally crazy idea…but fun. And really…that`s what cocktail bloggers do…
KING CAKE MAI TAI
1 oz Smith and Cross Jamaican rum
1 oz Appleton Extra Jamaican rum
0.75 oz fresh lime juice
0.5 oz orange Curacao
0.25 oz Lucky Player King Cake Vodka
0.25 oz sugarcane syrup
Fresh mint sprig 2 cups crushed ice and shake, strain into a double old fashioned glass rimmed with yellow
King Cake sugar and filled with crushed ice. Spank a sprig of mint and garnish, put a short straw near the mint. I downed the lime from the usual 1 oz to 0.75 since i found it a little bit on the too tart side.
Well, this tastes like a Mai Tai with amaretto, i think the other drinks suits this vodka much better so stick to the real Trader Vic´s Mai Tai if you gonna make that drink.
No need to garnish the drinks all up the way i done here unless you want to. This is for the blog and because i like to have fun! When you blog about cocktails and spirits you have all the time in the world to play with garnish.
A lime wedge on the glass would also do.
But where is the baby?
Of course there should be a plastic baby in the bottle…big enough to not fall out of the neck into somebody´s throat if drinking straight from the bottle – but the government didn`t approve a plastic baby in the bottle due to hazard reason of plastic mixing with alcohol.
Testings in France with a baby in the bottle has been done and is still in the works so hopefully there´ll be a baby in the bottle next year.
Conclusion: I think this is a funny product and definetily suitable for what it´s made for, it also has a festive bottle that would brighten up any Mardi Gras party table.
Since it´s quite heavy on the amaretto flavor and sweet i would suggest the drinks being made with lots of citrus and fresh juices, topped with soda, champage or sparkling wine rather than something like sweet fruit sodas or God forbid red bull.. If you like almond and sugar then you´ll like this, if not, pass.
I`m very curious to see how the reaction of the King Cake vodka will be since i know there´s such a tremendous interest… Of the drinks i made here there´s especially one i`ll do again and that is the Purple, Green and Gold, i liked that one.
I`m also intending to experiment more with it using it like an amaretto liqueur for example and so a few more drinks might find their way to this blog later on. Here´s a link to the KingCake Vodka page on FaceBook.
You can see Andrea Mistretta`s 27 years of Mardi Gras posters here.
Here we got a real old school Caribbean Rum Punch from the Grenada containing nutmeg syrup. And it was the nutmeg syrup that picked my attention since i never done that before and i like nutmeg, it adds a very pleasant flavor to drinks and food.
I`m not surprised they make nutmeg syrup in Grenada since it´s the spice island in the Caribbean and lots of nutmeg is grown there. The nutmeg adds a special flavor to this rum punch.
Here`s how to make it:
12 nutmeg pods + sugar to thicken
Cut those pods into quarters and place in a large pot and blanch them with boiling water to get rid of the small amount of acid that nutmeg contains. Pour out the water and add 5 quarts fresh cold water and let sit overnight.
Next day, boil for 20 minutes and then leave to sit again for 24 hrs. I know…it´s a bit of a daunting task to make this syrup but once you get started it´s not that bad..
Now, bring it to a boil and when it starts boiling start adding the sugar, 3/4 cup to every 2 cups water – and lightly boil until it reaches the consistency of maple syrup, don´t boil too hard.
This makes about 5 quarts, you may brake it down to a lesser amount if you gonna make just a couple punches, then break down the drink recipe accordingly.
ST GEORGE´S RUM PUNCH
3 cups fresh lime juice
3 cups fresh orange juice
3 cups nutmeg syrup
3 cups pineapple juice
1.5 bottles dark rum (i used Coruba, Smith and Cross and Plantation original dark overproof – in the ratio 1 coruba, 0.5 S&C and 0.5 Plantation op)
1 cup apple juice
1 cup pineapple chunks
1 cup frozen, pitted unsweetened cherries
6 ounces Angostura bitters
Freshly grated nutmeg
Blend lime an orange juices, nutmeg syrup, pineapple juice and rum. Add apple juice, pineapple chunks, cherries and bitters and stir well. If possible use a huge ice chunk in the middle of the bowl. Finish with some grated nutmeg on top of the ice.
Now – i didn´t have any apple juice…but i had grapefruit so i used that and it turned out really good but why not try both? and the grated nutmeg on top of the ice added a nice touch, it smelled so goood!
Now, THAT`s good in the middle of the winter! this punch was so yummy i had to make another despite i made a double…
It´s time to visit my sunny agricole rums again, not that i haven´t but it was a while since i made a drink with only rhum agricole because usually i mix my rhum agricole with molasses rum because i like how they get together.
If you wanna know what rhum agricole is you can read about it here and here.
The flavors in “Ile de la Martinique” are that of sunshine and tropical islands with the typical grassy notes that agricole rums has – but if you haven´t had rhum agricole before you might need some time to get used to it, it does have a very special flavor.
I revisited my bottle of St James 12 yo which is a smooth and nice rhum agriole and it turned out perfect for this drink. But any good quality aged agriole would do.
I based it on another one called “Martinique Passion” which i found among my cocktail files from long ago and decided to change it a little bit and add Angostura bitters for some contrast and spice.
Googling the name to try to find out from where i first found it was useless the only thing i found was another and totally different drink with that name and therefore i decided to change the name.
A little taste from the islands..
ILE DE LA MARTINIQUE
2 oz aged or rhum agricole vieux, i used St James 12 yo
0.5 oz falernum
0.75 oz fresh lime juice
0.5 oz passionfruit syrup
Dash angostura bitters
Shake with ice and strain into a tall glass filled with crushed ice and garnish with speared pineapple chunks. Let it just sit one minute or two before drinking so the ice mellows into the drink just a little bit, it gets nicer that way and just the right amount of dilution really adds to the balance and taste.