TOTC 2013 – Rise of the Zombie and European Rums

Wrath-of-the-Zombie-002

“The Zombie is not Lemonade”

This is the drink that made the tiki drinks famous! invented by Don the Beachcomber and so influential that people named their bars after it.

If you have had a well made zombie you know what i`m talking about…

This seminar held by Jeff Berry, Ian Burrell and Steve Remsberg took us through the history of this fine but “deadly” drink which is one of my favorite tiki drinks. The tiki folks that reads this blog knows it already but those of you who doesn`t know here´s a short recap of the history and the seminar:

Jeff “Beachbum” Berry spent ten years tracking down the original lost recipe for the Zombie cocktail.

Why?From the end of Prohibition to the dawn of Disco, the Zombie was the world’s most famous drink. It kick-started the whole Tiki craze, and put Don The Beachcomber’s Hollywood bar on the map.

Inventor Donn Beach kept his original 1934 recipe a closely guarded secret — and when the Jeff finally found it, the recipe was in code!

While sipping samples of vintage Zombie recipes, you’ll learn why this legendary drink was the toast of the Hollywood movie crowd, and hear the true-life detective story behind how the recipe’s secret code was cracked.

Don Beach greatest innovation was to mix several rums in the same drink, something that was new at the time and which he perfected. It´s not an easy thing to do and requires a damn good knowledge about rums – and we all know how well Don Beach knew his rums!

At the time nothing of the like had ever been tasted before and Don`s bars became the hangout for stars and celebrities. His bars became a huge success and the Zombie became the most famous drink in the tiki world.

Here´s the recipes of the two most famous Zombies the 1934 Zombie punch (my preferred Zombie) and the 1950 Zombie. As for rum substitutions for white and gold rums i`d recommend flavorful rums such as Plantation 3 stars, Cruzan, Flor de Cana and for dark rum equal parts of El Dorado 12 yo and Smith & Cross Jamaican rum to get closer to the original dagger rum flavor unless you got Kohala Bay rum.

Also i think using some of the privately bottled demerara rums (Silver Seal, Samaroli, OVD etc) sold in Europe would make nice Zombies…

Zombie Punch (1934)
(From Beachbum Berry’s Sippin’ Safari and Remixed)

3/4 oz fresh lime juice
1/2 oz Don’s Mix
1/2 oz falernum
1 1/2 oz gold Puerto Rican rum
1 1/2 oz aged Jamaican rum
(such as Appleton Extra)
1 oz 151-proof Lemon Hart Demerara rum
(no substitution)
Dash Angostura bitters
6 drops (1/8 teaspoon) Pernod
1 teaspoon real pomegranate grenadine ( i use homemade hibiscus grenadine)
6 oz  (3/4 cup) crushed ice.

Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and add ice cubes to fill. Garnish with a mint sprig.

Zombie (1950)
(From Beachbum Berry’s Intoxica and Sippin’ Safari)

1 oz fresh lime juice
1 oz fresh lemon juice
1 oz unsweetened pineapple juice
1 oz passion fruit syrup
1 oz white Puerto Rican rum
1 oz gold Puerto Rican rum
1 oz 151-proof Lemon Hart Demerara rum
(no substitution)
1 teaspoon brown sugar
1 dash Angostura bitters

Dissolve sugar in lemon and/or lime juice. Shake everything well with crushed ice and pour into a tall glass. Garnish with a mint sprig.

This one was attributed to Don Beach by Louis Spievak in his 1950 book, Barbecue Chef.

And from the famous Zombie we move on with the topic rum…

European Rums Uncovered

European rums cups

“Rum is about Sharing”

Did you know that 9 out of 10 rum consumers do not realize that some of the best rums in the world are blended, aged and bottled in Europe? They may start in the America’s but are adopted, loved , nurtured and aged in the cooler climates of Europe.

Here is where we learnt about dual aging – the rapid intensity of tropical ageing paired with the slow maturation of cooler climates creates smooth and balanced rums.

And although the rums has their roots in the Caribbean the Europeans can be credited with it`s creation.

The seminar was held by Ian Burrell (Global Rum Ambassador) Richard Seal (Master distiller and ambassador for all the Rums, which is produced at the family owned Foursquare Rum Distillery in Barbados) Alexandre Gabriel (President and Owner, Cognac Ferrand) and R John Pellaton (Owner of Banks Rums)

And as always when Ian Burrell is around there is a good story or two and a lot of laughing.

Europ rums sem ian

We tasted 9 different rums and rum prizes were handed out to the first to answer random questions and Richard Seale made an interesting experiment where we tasted two different rums and were asked which one was preferred.

It turned out that the expensive one was the least preferred by the audience while the cheaper one which was aged only two years ( i could never have guessed that) tasted much more balanced due to certain additives in it – showing us the point of what can be done to manipulate rum.

Interesting.

Of the nine rums we tasted were Banks 7 Golden Aged Rum which s a blend of  23 rums from 7 countres – Barbados, Guatemala, Guyana, Jamaica, Java (Arrak) Panama and Trinidad – from both pot and column stills aged in bourbon barrels between 1-7 years.

I found it to be flavorful, with a “golden” profile, quite light but spicy, hints of fruits like apple and banana. Balancing 23 rums is obviously not an easy task but they have made it well.

Further we tasted Plantaton 3 Stars – my fav white rum and their excellent XO 20th anniversary rum which in the US has got a new bottling which i REALLY like! The XO is very well balanced, smooth with hints of toffee, vanilla, nutmeg, oak.

Then we also tasted Spanish rums from Dos Maderas which i have never done before. We tasted Dos Maderas 5+3 which is a blend of Guyana and Barbados rums aged 5 years first in the Caribbean and then 3 more years in casks that once held the Don Cortados 20 yo Old Palo Cortado Sherry. The overall flavor was dry and sweet.

Dos Maderas PX s rum 5+3 wich is aged for 2 years in Don Guido, a 20 year aged Pedro Ximenez sherry. It as sweet, thick with a pronounced sherry flavor.

Dos Maderas Luxus is rums from Barbados and Guyana aged 10 years n the Caribbean and then shipped to Spain to age 5 more years in casks that held Don Guido. The result is a deep intense rum with more wood, clear cherry, rich, deep with a sweet finish.

The dual ageing was an interesting topic and t´s always interesting to try new rums…

Every year at Tales i learn some things that gives me more in depth knowledge in the topics that interest me, and at the Tales there´s always something for everyone.

RUM Legends plant 20 yo

 

TOTC 2013 – Pineapple! a Symbol of Hospitality!

Pineapple ready for cocktail mixing

The first seminar i went to at this years Tales was about the pineapple. Not so surprisingly i found a lot of the tiki folks in there…

The seminar took us through the history of the pineapple and there was a lot i didn´t know about this royal fruit.

The first wild pineapples came from South America and they had a strong scent of raspberries and were smaller than the pineapples we see today and needed to be pollinated by birds. They were discovered by an indian tribe called Guarani and they made pineapple wine.

In 1654 the pineapple came to Madagascar and then it traveled all around the world. When it finally came to England around the 18-1900th century it was a big thing. The pineapple fruit was really precious and not for the common people to enjoy but was the fruit of the kIngs.

In 1778 Capt Cook brought it to Hawaii and those pineapples he brought must have come from the Kew gardens in England since that was the place they were grown in Europe.

So in Hawaii a man named James Dole planted 50 000 pineapples and on his third year he sold 25 000 cases by his company called Hawaiian Pineapples which later changed to the name we know today – Dole´s.

Then there was a brief decline in the popularity of the pineapple until some bright person invented an “adult pineapple on the go” –  which was a ready made pina colada beverage.

The king of fruits was back! and it`s not anymore the fruit for the kings – but the king of fruits! – and to me the pineapple IS the king of fruits! there´s a reason why i chosed to attend this seminar! and of course we were served a few nice cocktails and a particularly tasty pina colada.

pine sem drink

How to pick a good pineapple fruit

1 – look at the bottom – does it look healthy and fresh?

2 – Outside skin – should be flat and smooth, have a nice pattern – a sign of full development.

3 – Smell – they should have a pronounced smell of pineapple

4 – Give it a squeeze on one of the “points” on the skin, it should slightly give away for pressure.

5 -It should be heavy for it´s size = good and juicy.

I think the pineapple is one of the most versatile fruits out there, you can juice it, grill it, puree, garnish (and elaborately so) make ice creams and sorbets, it goes with grilled food and meats, pairs with a lot of things and it´s a fruit that makes you happy! – what can you NOT do? there´s even a house in Scotland that has a pineapple roof!

Rum sauce ango 5 yo rum honey cnnamon to dip pine peces in

This was served at the Angostura rum pool party, it`s a rum sauce made with Angostura 5 yo rum, cinnamon and honey to dip fresh pieces of pineapple skewers in, do i need to say it was absolutely delicious!

Now y´all can go ahead and make some nice drinks with pineapple in them! this fruit s KING! and here is a recipe for a nice drink:

 Samoan Typhoon

Samoan Typhoon

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  Smith and Cross strong 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.

pine sem pine ball

Pineapple sticks served at the seminar.

pine sem set up

TOTC 2013: Here comes Bayou Rum!

BR 1 red

Just in time for the Tales of the Cocktail comes the global launch of Louisiana Spirits Bayou rum!

They will launch the silver and spiced rum at the Tales which will be available for attendants for tasting on wed july 17th in the hotel Monteleone, Royal Ballrooms C and D – 2:30pm — 4:00pm.

The Silver is made from of molasses and raw, unprocessed sugar from Louisiana and the spiced rum is a using the same ingredients as the silver rum with the addition of mostly traditional spices for spiced rum but it does have a secret ingredient…which of course is sourced from Louisiana.

Their upcoming aged rum is already being put into Buffalo Trace bourbon barrels to rest and age as long as it takes until it´s ready.

I`m VERY curious to taste these rums…

If you are going to the Tales and like rum make sure not to miss this event! also the Bayou rum will be there in the “Meet the Craft Distillers” tasting on july 19th 5.30 – 7 pm at and then also at a street side tasting outside of Monteleone on july 20th, 6-7.30pm.

And  – at one of the Spirited Dinners – “A Night on the Bayou” at Grand isle Restaurant.

Here is their website and facebook page.

There’s a spirit that runs through the bayous of the land and veins of the residents of Louisiana that’s like no place on earth. From the culture to the cuisine, to the way people celebrate; it’s about living life to its fullest and having some fun along the way. It’s from this place, where sugarcane first came to the USA, that Bayou™ Rum was born.

After two years in the making, some refreshingly inspired cocktails made with our Silver Bayou Rum and Spiced Bayou Rum will be featured. It may be your first experience with a handcrafted Louisiana Rum made from raw unrefined Louisiana sugar and fresh Louisiana molasses distilled down the road in Lacassine. Our Head Distiller and Master Blender will be on hand to share Bayou Rum’s traditional production method. You will also touch, taste, and see what we consider to be the finest raw materials available, and even swap rum stories with Billy Patout from M.A. Patout & Sons – the oldest continuously operating sugar mill in the USA since 1829.

The first 200 in the door will pick up a signed Bayou Rum Swamp Survival package. You will need it to prepare to pet the alligator (no worries, Troy “Choot ‘Em” Landry will be on hand to help). Hold baby gators (courtesy of Jeff Davis Parish). Blow your duck call (with a duck hunting guide). Grab a bite (tasty Cajun finger foods).

And most importantly, enjoy you some Bayou Rum and let the good times roll!

 

BR 4 street

 

BR 6 tasting

 

BR totc

 

BR 7 spirited

 

BR 3 blue