HereÂ´s a strong and spicy rum drink from SippinÂ´Safari, it was created at the Hawaiian Village motel and restaurant in Tampa in 1969 by chef Joe King Sui in true tiki style and ambiance back in the golden tiki days.
The drink is a mix of dark or aged Puerto Rican and Myers rums,vodka, pineapple, orange and and lime juices, passionfruit syrup and honey and blended with crushed ice.
I have changed it up a little bit though since i don`t have the exact rums, so i used Smith and Cross and Appleton Extra and a homemade vanilla flavored vodka and then all fresh juices.
It turned out a strong and spicy drink…
Then i made a variation of it and changed the Appleton for an aged rhum agricole and the vodka for a white rum, then switched orange juice for fresh grapefruit juice and added a dash of angostura bitters.
Turned out tasty as well.
0.75 oz fresh lime
1 oz unsweetened pineapple juice
1 oz fresh orange juice
0.5 oz liquid honey
0.25 oz sugarcane syrup
0.25 oz passionfruit syrup
2 oz Appleton Extra dark Jamaican rum
0.5 oz Â Smith and Cross strongÂ dark Jamaican rum
0.75 oz vanilla flavored vodka (natural homemade with tahitian beans)
2 cups crushed ice
Dissolve honey in lime juice and place in a blender with all other ingredients and blend for 30 seconds. Pour in a tiki mug or tall glass and fill up with more crushed ice.
Garnish with pineapple leaves or slice and if you wish maraschino cherry.
I love cocktail bitters! these little drops that can change a cocktail and take it to a different level, the salt and pepper of the drink!
I had the pleasure of meeting Daniel from Bad Dog Bar Craft at this yearÂ´s Tales and he handed me two bottles of bitters to try out – the “Fire and Damnation” and “Sarsaparilla Dry”. The first name tells us thereÂ´s some heat in it…
Bad Dog Bar Craft are located in Austin, Texas and makes small batch handcrafted cocktail bitters.
Fire and Damnation
This bitter is the Bad Dog`s takeÂ on a historical recipe found inÂ â€œThe Gentlemenâ€™s Companionâ€ by Charles Baker Jr in 1939.
It contains habanero extract,Â black tea, subtle smoke, green vegetal pepper and molasses.
I was plesantly surprised though at the fresh habanero taste….and then you get hit by smoke…
Anyone who eats habanero and it`s close cousin scotch bonnet knows these chilies does have a very fresh fruitiness that is almost intoxicating and very addictive…i just love that flavor.
Habanero is a very hot chile and these bitters are hot, hereÂ´s enough with one drop or two and it adds a new dimension to classical drinks and of course goes just perfect with tequila.
This one is woody and “rooty” or – old fashioned root beer flavor but bitter and dry.Â Flavor components in it are root beer, herbal tannins and sarsaparilla.
Suggested Use:Â Work beautifully in stirred drinks and pairs well with sweet Italian vermouth, armagnac, whiskey, gin, dark rum.
2 oz white rum ( i would recommend Plantation 3 Stars or Denizen rum)
0.75 oz fresh lime juice
0.5 oz sugarcane syrup
2 dash Fire and Damnation bitters
The daiquiri is as you know if you read this blog one of my absolute favorite cocktails and i have lost count on how many variations i`ve made and this is one more – with a hot bite!
The hint of habanero in this cocktail…so goood…
Blood, Sand and Fire
1.25 oz Tequila reposado
3/4 oz Cherry Brandy (Cherry Heering)
3/4 oz Sweet Vermouth
3/4 oz Orange Juice
1 dash Fire and Damnation bitters
Shake together ina shaker with ice and strain into a chilled cocktail coupe and add a float of tequila at the top.
Oh how i love the Blood and Sand cocktail…and this spicy version takes it to another level!
1 oz Haymenâ€™s Old Tom gin
1 oz Martin Millerâ€™s Westbourne Strength gin
1 oz Tanqueray dry gin
Â¾ oz lime juice
Â¾ oz grapefruit juice
Â¾ oz St. Germain
Â½ oz grenadine
Â¼ oz ginger syrup
1 healthy dash Sarsaparilla Dry bitters
Shake with ice and strain in to a crushed-ice filled Tiki mug.
The Winchester is a tiki drink with 3 different gins and was created byÂ Brian Miller and named after Angus Winchester.
The only change in the recipe is that the heavy dose of angostura bitters is replaced with sarsaparilla bitters.
You can get more info on Bad Dog Bar Craft and where to find the bitters here.
It`s house or home made rums flavored with fruits, roots and spices that are macerated for a minimum of 1 month – but itÂ´s actually recommended to let it macerate for 6 months or even longer in many recipes.
So itÂ´s not the same thing as spiced rums which are made with spices and roots and not macerated as long as these. And there is no end to what things are put into those bottles to “arrange” the rums…in the first video there was even a jar with a snake and in the second video another with something that looks like sea urchins…but when i look at pictures of rhum arrangÃ¨ with fruits and spices – it all look so delicious…
Also if you notice thereÂ´s two different ways of macerating seen in both videos, one is the traditional common way of submerging the fruits and spices into the rum. Then thereÂ´s another where you hang the fruits (usually citrus fruits) as they are or with things inserted into the fruits – like coffee beans and hung above the liquid.
The idea is thatÂ the aromatics and oils are derived from the citrus and spices without any bitterness from the pith and thatÂ´s the reason this method is usually used for citrus fruits.
This method is calledÂ D.S.M – or Delicious Scientific Magic!!
DSM – or diffusion – The alcohol, exerting a vapor pressure, will diffuse into the lemons saturating the lemon, thus the loss of alcohol in a closed system.
In turn, the lemon oil will also exert a vapor pressure; the lemon smell you get when you cut the skin.Â It will diffuse out of the lemon and saturate the alcohol. I find this very interesting and fascinating and i have yet to try it.
Right now i have a traditional rhum arrangÃ¨ going with tahitian vanilla, it has been macerating 3 weeks, hereÂ´s how the color changed for each week:
So what you do to male rhum arrangÃ¨ vanille is to split 5-8 vanilla beans in two and add to the bottle of rum and then add some sugar or simple syrup, i took a tbsp of brown sugar. Then leave to macerate at least 6 months – or up to a year to bring out the whole flavor.
When you have got the flavor you want in your rum you remove whatever you did put in the bottle otherwise it will keep changing the flavor.
Below is a picture of a ginger flavored rum or rhum arrangÃ¨ gingembre made by my friend Benoit Bail who operates “Boutey” – which is from the the french crÃ¨ole word “boutÃ¨y” – which is none other than the french word “bouteille” – bottle.
He makes all kinds of rhum arrangees and the top picture plus this one of the ginger rum are courtesy of Benoit. You can visit his page on facebook here.
You can get the dried faham leaves online and one source is rightÂ hereÂ where you can find various things for your rhum arrangÃ¨.
I have made a few bottles of rhum arrangÃ¨ over the years and my favorite has always been vanilla and pineapple but there`s some very exotic recipes to try out as well and i tried one long ago. The recipe for it plus the cocktail i made i will re-post now, itÂ´s rum flavored with combava or kaffir lime peel and vanilla.
The word combava is another name for the kaffir lime on la Reunion and combava is used in the creole cuisine on those islands.
1 liter of white rum (traditionally Rhum Charette) or rhum agricole
Grated zest of one combava/kaffir lime
1 vanilla bean, split in two
150g raw cane sugar
Mix and infuse the rum for at least 2 months.
I don`t have Rhum Charette so i took some of my agricole rum from Guyana, La Belle Cabresse which is a very good and interesting rhum agricole and it does have a slightly different flavor than the agricoles from Martinique.
To make the Punch Combava when the rum is ready is simple:
Shake some of this infused rum with ice and serve in a chilled glass with mint and grated coconut rim and ice. I wanted to add some juice to my punch so i added passionfruit juice.
As i didnt have any mint i used only grated coconut on the rim. So the recipe looks like this:
2 oz rhum combava
2 oz passionfruit juice
0.5 oz sugarcane syrup
Shake and serve over cracked ice, rim the glass with grated coconut.
Top with some sprinkled nutmeg.
One of this life`s great pleasures is to taste new rums, and new rums always finds their way into the glasses of the true appreciators.