Tiki Month – 2070 Swizzle

Third drink up for the Tiki Month hosted by the Pegu blog is a drink that was created by Martin Cate at Smuggler’s Cove – the nicely spicy 2070 Swizzle.

I`m serving it in my third mug from the Fireworks studio in Glagow, the coconut mug. I could have made a drink that contains coconut and the best one that comes to mind i the Coconaut but i have already had it on here so i went and searched for something else and found the 2070 Swizzle.

This swizzle contains Angostura 1919 and demerara rums, lime and honey, allspice dram, angostura bitters and what i believe is the secret to success . 4 drops of pernod which is an ingredient that was extensively used by Don the Beachcomber and which in very small amounts ( 4-6 drops usually) adds a third dimension to the drink by adding contrast, i really like it.

If you can`t find pernod you may use absinthe or herbsaint. The absinthe is less sweet than the other two which are not absinthes (pernod is a pastis and herbsaint is a brand name of anise-flavored liquor, originally made in New Orleans, Louisiana) – but since only only drops are used it doesn´t matter which one you use. Personally i used absinthe which are more to my liking in tiki drinks while i prefer herbsaint in say a sazerac.

2070 Swizzle (by Martin Cate)

1 oz Angostura 1919 Rum
1 oz 151 Demerara Rum
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/2 oz Honey Syrup
1/4 oz Allspice Dram
4 drops Pernod
2 dashes Bitters

Swizzle and sprinkle nutmeg on top.

The 2070 swizzle is an awesome drink and there´s also a version of it called “2070 Swizzle Redux” created by Jim Hurricane Hayward over at the Grogalizer. Let´s try it:

2070 Swizzle Redux

1 oz Angostura 1919 or other quality Gold Rum
1/2 oz Lemon Hart 151
1/2 oz Smith & Cross
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Infused Simple Syrup (If you use Trader Tiki/BG Reynold’s, you may need to cut it back. His syrup is extremely strong. Cut it in half)
1/2 oz Honey Mix
1/2 oz Strong Kona coffee (chilled of course)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dash Angostura bitters
1 pinch freshly ground nutmeg on top
Cinnamon Stick swizzle

Here is instructions from Swanky that i found on the Tiki Central:

Use about 1/2 cup crushed ice, flash blended for a few seconds. Lately I prefer to put everything in the blender but ice, set it to the lowest setting, on mine it is “Stir” and get all the ingredients mixed.

Then I add the ice and hit it on high. I zap it for a second, let it stop and repeat. Do that maybe 3 or 4 times. Pour into the proper glass (collins/zombie, or the classic aluminum ones) and add ice to fill. Grate some fresh nutmeg on top. Add cinnamon stick as swizzle.

If you use an aluminum glass, or even a collins, take a napkin and unfold it, then refold it longways. You should have a good frost on the glass. Lightly wet one corner of the napkin and press it to the glass so it freezes in place. Wrap around and do the same to the other end. This makes the drink easier to hold since it is so cold.

I didn`t have any Angostura 1919 but i do have some left of the Caroni -97 single barrel rum so i used that with excellent results in both drinks, awesome actually…

And my blender has broken down so this one is swizzled the old fashioned way with a wooden swizzle stick.

The 2070 Swizzle Redux tastes to me like a coffee spiced cousin to the first one with a  little bit less demerara flavor and more of the Jamaican funk and (in my case) strong Caroni heaviness – and even though Caroni is a rum from Trinidad many of their strong rums does resemble Jamaican pot still rum.

Happy Tiki Month!

Tiki Month – Hala Kahiki

Tiki Month is already half gone…at least on the Pegu blog and therefore it´s time i come up with a drink in my next mug of the three i got from the Fireworks Studio.

There`s so many great tiki mug makers out there and i have a bunch on my list. I`m not obsessed with collecting yet but that has very much to do with that most mugs are made in the US and the shipping is high. If they were more easily accessible i`m sure i would have had many many more…

Today the theme is Pineapple!

For the pineapple mug i wanna make a drink containing pineapple but not a Pina Colada even though this specific mug is made for the Glasgow Tiki Bar´s Pina Coladas.

I`m very vey fond of the combination of strong Jamaican rum and aged rhum agricole and so that´s what`s going into this drink which is my own creation. And i`m gonna add some sparkling white wine to the party.

The name of the drink means “Pineapple” in Hawaiian which is just about right since the drink has it and the mug has it´s shape…I`ll also add some coffee for contrast – pineapple and coffee is a match made in heaven and a well known flavor combo when it comes to tiki drinks.

Hala Kahiki (hah.lah-kah-hee-kee)

5-6 fresh pineapple chunks (or enough to give about 2 oz juice)

0.25 oz demerara syrup + 0.25 oz liquid honey

0.25 oz coffee liqueur

1.5 oz Jamaican dark rum – preferably a flavorful and strong one like Smith and Cross

0.5 oz aged rhum agricole

0.5 oz fresh lime juice

A little sparkling white wine to top

Crushed ice

Muddle the pineapple slices with the syrup and honey in a shaker. Add coffee liqueur, rum and lime and shake well with ice. Double strain into a tiki mug filled with crushed ice and top with sparkling white wine.

Garnish with pineapple leaves, chunks and maybe a cherry.

One thing when garnihing with pineapple leaves, don`t let them sit in the drink for very long because the drink will get bitter.

This drink tastes just awesome, it´s fruity, strong and spicy but of course the choice of rums will have a great impact on the flavor in the first place but also the choice of coffee liqueur. I used Fair Cafè which is made from organic fair trade coffee and is very tasty. I once wrote a review of it and the link is here.

Now say “Inu A Kena”…which in Hawaiian means to “drink until satisfied” or “drink to quench thirst” – and it also is the name of a very good blog worth checking out!

Aloha….

Tiki Month – Sumatra Kula

Since it`february it´high time i plunge into the Tiki Month which is an annual and very cool event over at the Pegu blog.

I´m a bit late to the party because of mardi gras and then a rum review (Caroni-97) – but now i`m ready and very timely i happened to get a few new tiki mugs….

It might look like a joke to say i`m doing the tiki month here since every month all year is tiki month on this blog more or less…but nevertheless – Doug` tiki month is OFFICIAL and when it kicks off it´s some serious business!

His annual tiki month is a beloved thing and it sets the tone for the rest of us tiki afficionados… His rapid parade of interesting posts are guaranteed to keep you busy for a long while and i get a lot of inspiration from them.

To kick it off here i decided to make the cocktail that is the namesake for one of my new tiki mugs – the Sumatra Kula. The mugs i got are made at the Fireworks Ceramics Studio in Glasgow, Scottland and they are made for the Glasgow Tiki Bar.

I got three mugs, the Sumatra Kula, the Coconut and the Pineapple which they serve their pina coladas in at the bar.

Nice work they are doing!

So the cocktail to go first in the Sumatra Kula mug has to be the Sumatra Kula of course. It´s a classic typical tiki drink with rums and fresh fruit juices. But instead of using a white (or light) rum and a rhum agricole blanc i went on the dark side…

Sumatra Kula (Sippin`Safari)

0.5 oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz orange juice
0.5 oz honey-mix (equal parts honey and water, warm up to mix, let cool and bottle, keeps in the fridge for about a week)
1.5 oz Caroni -97 single barrel heavy rum ( Sub with Smith and Cross)
1 oz rhum agricole vieux
3 oz crushed ice

Put everything in blender, saving ice for last, blend at high speed for no more than 5 sek. Pour into a tiki mug and add crushed ice to fill. Garnish with a mint sprig. (which i didn´t –  i used pineapple slices and leaves.)

Happy Tiki Month!

Caroni – 97 Single Barrel Rum

What would we do without good rums?

I got a Caroni here…Caroni 1997 single barrel rum from Trinidad…it´s a full proof heavy rum ( 61.8% ABV) aged 15 years – 13 years in Trinidad and 2 years in England and then bottled in Glasgow, Scottland. The color is a beautiful dark mahogany.

The Caroni disitllery was closed down in 2002  due to industry consolidation and many of the barrels that were sold ended up in England.

This bottle i have here is a sample provided by the Swedish bottler ” Swedish Firewater” (Svenska Eldvatten in Swedish) and they are an independent bottler mainly specializing in Whiskey) This bottle is a bourbon cask #108 out of 114 bottles.

CARONI SUGAR FACTORY

There were originally more than 50 different rums brands produced in Trinidad – by 1950 that number had reduced to 8 and today there is only one left – Angostura. Caroni was established in 1918 on the site of the old Caroni Sugar factory and operated until 2002.

The Caroni sugar factory started to operate a cast iron still in 1918 and at that time there were some eight or ten other sugar factories operating, each producing different types of rums and these rums were bought up by merchants and sold to rum shops all over the island. There were all kinds of “blends” and concoctions being made by both the merchants and the rum shop owners and sold over the counter as “petit quarts”

Eventually Caroni increased the quality of the distilling process and went from the original cast iron still to use a wooden coffey still – until 1945 when they got a copper still which was followed by a single column in 1957 and then a four column Gerb Herman still in 1980.

For nearly 100 years Caroni has had large sugar estates on the island and was the major producer of molasses. Sadly now since it`s closed no more of their magnificient rums are produced and when it´s gone it´s gone.

And that is sad because the Caroni rums are unique. That said i must confess i haven`t yet tried many but the ones i`ve tried have all been outstanding and original in the same way as the demerara rums are.

And i must say the flavor DOES remind me quite a bit of a demerara rum, it has the same full bodied and smoky character but without that demerara flavor that only demerara rums have but it has the same type of character.

Caroni 1997 Single Barrel Rum

I must say i`m against ruining good rum with additives and sugars (yes sugar) and filtered to the point of losing both character and personality becoming a commercial anonymus product for the masses – sadly believing that what they drink is real rum…

But that`s not the case with this rum i have here – this is pure rum full of flavor. Since it´s so strong I`ve been sipping it very carefully, and then finally mixed it in a few rum cocktails containing juices, sugarcane syrup and ice.

Nose

The nose is strong and powerful, breathing closely it´s a bit harsh due to the alcohol strength but after letting the rum sit and breathe in the glass for about 10 minutes the initial harshness is gone and there`s wonderful aromas of oak, sugarcane, caramel, toffee and smoke…it´s just lovely…

Mouth

Due to how strong it is I prefer to add some ice to the glass. I think this rum is in flavor like a fine cognac with sugarcane and caramel but too strong to drink neat. There is also a spicy smokiness to it that i like very much.

This is a massive rum!

Cocktails

This rum can be both sipped and mixed and I must say it`s a fantastic mixer and it makes a killer Mai Tai of the kind I have only made with heavy and full proof demerara rums before.

Caroni Mai Tai

1.5 oz Caroni

0.75 oz fresh lime juice

0.5 oz orange curacao ( i used Ferrand´s Dry Curacao)

0.25 oz orgeat

0.25 oz sugarcane syrup

Crushed ice and a fresh mint sprig

Half spent lime shell in the shaker and then dropped in the glass – to add the aromatic fragrant oils from the peel

Shake with ice and strain into a double old fashioned glass filled with crushed ice. Smack a mint sprig and put a short straw near the mint.

This recipe is the classic Trader Vic`s Mai Tai – i have only reduced the usual 2 oz of 2 different rums to 1.5 of the Caroni due to it`s strength and then also reduced the 1 oz lime juice to .75.

This Caroni Mai Tai is very addictive….

And for the second drink, i choosed a cocktail from the book “Cuban Cocktails” (by Anistatia Miller & Jared Brown) called Nacional Cocktail ( 1948 version) and changed it a little bit by adding a little sugarcane syrup and up the pineapple juice 1 oz and added 2 dashes of Boy Drinks World Serrano Cocktail Spice – which technically isn`t a bitter but a  highly concentrated pepper tincture.

You may sub it by infusing the simple syrup with a fresh serrano pepper to get that serrano heat and flavor in the drink. Just cut up a pepper and let it boil shortly with the syrup when you make it and leave to cool.

Trinidad meets Cuba

1.5 oz Caroni

2 oz pineapple juice

0.25 oz apricot brandy

0.25 oz sugarcane syrup

dashes of lemon juice

2 dash serrano cocktail spice (boydrinksworld.com)

Shake ingredients over ice and strain into a chilled cocktail glass. Garnish with a pineapple wedge.

The combination of strong Caroni rum, Pineapple, lemon, apricot and the hot serrano flavor makes this cocktail really stand out, it´s very very tasty!  The combo of serrano and pineapple is match made in heaven…

Conclusion

 

So my final conclusion is that this Caroni -97 single barrel rum is a real gem, fit to sip and excellent to mix with. It`s massive, powerful and untamed.

I like this style of rums, they got so much explosive and comples flavors.

Mardi Gras Cocktails!

In New Orleans there`s nothing but a giant party right now with both the Mardi Gras and Superbowl celebations going on with the big game being played tomorrow and then it´s just a week until Mardi Gras and that means it´s high time for me to come up with this years Mardi Gras cocktails.

Last year the King Cake vodka was launched and i wrote two posts about it and then later this year in the fall the Fleur de Lis vodka was launched by the same company – Lucky Player Vodka.

Maybe a few of the drinks i make here can be of inspiration to celebrate this years Mardi Gras whether you are in New Orleans or not,  a Mardi Gras party can be thrown anywhere!

Just bring on the right attitude, some great Louisiana cooking and put on the Mardi Gras music and don`t forget the drinks! Let the good times roll!

 Queen Zulu

1 oz white rum ( choose a flavorful one like Plantation 3 Stars)

1 oz Fleur de Lis vodka

0.75 oz fresh lime juice

0.5 – 0.5 oz sugarcane syrup

Shake with ice and serve in a chilled cocktail glass. Garnish with a yellow/gold sugar rim and a lemon peel.

Flambeaux Fire

1 oz passionfruit juice

0.5 oz fresh lemon juice

0.5 oz orange juice

0.5 oz sugarcane ssyrup

1 oz Gosling´s Black Seal dark rum

1 oz Rittenhouse 100 proof rye

0.5 oz Old New Orleans Cajun Spiced rum

Shake with ice and serve in goblet with crushed ice, pineapple garnish and a flaming half lime shell.

This one is a strong and spicy drink..

Rolling with Nyx

1 oz pineapple juice

0.75 oz fresh lime juice

0.5 oz green chartreuse

0.25 oz king cake vodka

1.5 oz white rum ( Plantation 3 Stars)

Shake with ice and strain into a chilled champagne coupe rimmed with purple and green sugar.

 Muses Rum Punch

2 oz Jamaican dark rum ( like Coruba )

2 oz flavorful white rum

1 oz orange juice

1 oz pineapple juice

0.5 oz sugarcane syrup

0.5 oz fresh lime juice

0.25 oz coffee liqueur

Shake with ice and strain into a tall glass rimmed with mardi gras color mix sugar and filled with crushed ice.