More rhum arrangÃ¨ cocktails!
So now i have got to try out two very nice rhum arrangÃ¨es made by CÃ¨dric Brement and Benoit Bail, and since i wrote my reviews of BenoitÂ´s exotic Zwazo ananas-vanilleÂ rhum arrangÃ¨ and CÃ¨d`s award winning Banane-Cacao, i feel i want to make more drinks with them and see what`s good – starting with the tropical Zwazo.
Even though the traditional way is mostly to drink these rhums neat since they contain so much flavor of their own, they are also used to make tropical punch style cocktails.
I don`t think they have been used very much in tiki style drinks….or have they? in any case it doesn`t hurt if i try right? i`m curious to see how they mix with other rums.
Don the Beachcomber was a master of creating balance with many exotic ingredients – and he was especially skillful when it came to the art of blending rums and so was the original Mai-Kai mixologist Mariano Licudine. One person today that i come to think about getting close in that direction is Martin Cate. (SmugglerÂ´s Cove)
Starting with Zwazo ananas-vanille i needed to find drinks that had ingredients that would harmonize withÂ the pineapple and agricole flavors of the rhum and then switch out the rums used in those drinks for the Zwazo and some other rums that i figured would go well with it.
So i dived into the Bum`s new book the Potions…of the Caribbean for inspiration…and i sure found a lot.The book is filled with the one mouth watering drink after another (apart from all the interesting things there is to read in it) and the first drink that i decided to experiment with was the Siboney, which is a drink by Trader Vic circa 1950`s.
It`s basically a twist on the daiquiri with pineapple juice added and lemon instead of lime plus passionfruit syrup, mixed withÂ Jamaican dark rum (but only 1 oz) I decided to simply just add 1 ozÂ of Zwazo to give the drink more tropical depth.
And top it off with a generous float of something overproof…and my stomach feeling told me to grab my bottle of the Lost Spirits Polynesian Inspired rum.
The result was absolutely delicious! since the recipe called for dark Jamaican rum i took my Denizen Merchant`s Reserve which is a blend of plummer style pot stillÂ Jamaican rum and Rhum Grande Arome de la Martinique.
Now Rhum Grande Arome de la Martinique is not rhum agricole even if the name sounds like it – instead itÂ´s molasses based rum.
The reason why itÂ´s in the blend of the DenizenÂ Merchant`s Reserve is thatÂ when they checked in with rum cocktail historians during the development process â€“ they were told that Trader Vic likely blended this type of rum from Martinique with the 17 year Wray and Nephew in his original Mai Tai formula because it was cheapest rum available from Martinique at the time.Â
Note, that it says “likely” so thereÂ´s no proof whether Vic used molasses based Martinique rum or rhum agricole in his blend with Jamaican rum in his Mai Tai`s when the 17 year Wray and Nephew rum was finished.
So here we got a rum that contains pot still Jamaican rum and a molasses based MartiniqueÂ rhum, and then Zwazo – a rhum arrangÃ¨ with pineappleÂ and vanillaÂ macerated inÂ a rum base ofÂ 3 different rums from Martinique Trinidad and Guyana.Â
And don`t forget the overproof Polynesian Inspired float…
It`s a lot of rums going on here…but to my joy the drink tasted fantastic, cool and refreshing yet with a strongÂ rum bite. Deep flavor of mature tropical fruits, and then something “earthy”, maybe fromÂ the float of the Polynesian Inspired rum…I like the different layers in a tropical cocktail.
Â Siboney – Swazo Style
1 oz dark Jamaican Rum
1 oz Zwazo
0.5 oz fresh lemon juice
0.5 oz unsweetened pineapple juice
0.5 oz passionfruit syrup
Float of Jamaican style overproof dark rum
Shake well with ice cubes and strain into a chilled cocktail glass rimmed with sugar. (if you like)
Now unfortunately, for the time being, Zwazo is only sold in Europe, locally in Luxembourg and then in Paris at Christian de MontaguÃ¨re and itÂ´s a small batch seasonal product – so if you cannot find it, my best advice would be to either try to find a pineapple-vanilla rhum arrangÃ¨ from one of the French islands, suchÂ as Martinique (or a pineapple rhum arrangÃ¨ paired with vanilla syrup) or make your own. (google how to make rhum arrangÃ¨, and thereÂ´s a great french site with a forum containing tons of recipes here)
Likewise when it comes to the Lost Spirits rums, they are only sold in the US but not Europe or elsewhere…so i would sub them with Smith and Cross mixed with Lemon Hart 151, to get that strong punchy flavor – even though the flavor will not be the same, but since Smith and Cross mixed with LH 151 is a great combo i believe it will still taste fantastic!
Next cocktail to play with was theÂ Island of Martinique Cocktail, which is a Don Beach drink circa 1948. This drink is actually a tikified ti-punch…
It was described in BeachcomberÂ´s 1948 menu as a drink with “Lusty Martinique rums aged in casks for 120 moons. Subtly combined with falernum, wild honey, Angostura bitters and Maui mountain limes”
How does that sound?? mouthwatering to me…
The original recipe which is found in the book Potions of the Caribbean was handed to the Bum by ex-Beachcomber bartender Tony Ramos.
Island of Martinique Cocktail – with a Pineapple Twist
1 oz rhum agricole vieux
1 oz Zwazo
0.5 oz fresh lime juice
0.5 oz falernum
0.25 oz honey-mix (equal parts honey and water, gently heat it up so the honey dissolves in the water, then cool to room temp)
Dash Angostura bitters
A handful (3 oz) crushed ice
Float Lost Spirits Navy Style Rum on top (or Lemon Hart 151)
Blend at high speed in a blender for 5 seconds, then strain into
a hollowed out pineapple and float the Navy style rum on top.
The drink tasted fruity and spicy, the flavor of fully matured tropical fruit from Zwazo came through and this drink was not as fruity and earthyÂ as the first one but more mellow and spicy, with a kick from the float.
Now let`s dive deeper into this amazing book…
On page 164 i found the Voodoo Grog, a concoction created by Trader Vic, circa mid 1950`s. A drink containing equal parts lime, grapefruit and pimento.
First time i made it i was a bit overwhelmed by the pimento/allspice flavor so i took the Pimento dram down from 0.75 oz to 0.5 and it was better for my palate, but if you like a strong allspice flavor the 0.75 will be good.
Also it matters what brand of pimento dram/allspice dram you are using, the best i think are either homemade or St Elisabeth`s or Bitter Truth. For the moment i have St Elisabeth.
1 oz Denizen Merchant`s Reserve Rum
1 oz Swazo
0.75 oz fresh lime juice
0.75 oz grapefruit juice (white)
0.75 oz honey
0.5 oz passion fruit syrup
1 egg white
1 cup (8 oz) Crushed ice
Dissolve honey in lime juice and place this mixture plus the rest of ingredients except for nutmegÂ in a blender and blend for 20 seconds. Pour unstrained into a large snifter or tiki mug.
Dust with freshly ground nutmeg and garnish with mint and pineapple. (I also wrapped a pandan leaf around the glass)
Last cocktail is the quintessential rhum agricole drink…a ti-punch but with aged rhum agricole and therefore itÂ´s called a punch vieux.
Petit Punch Vieux
1 oz Zwazo
1 oz rhum agricole vieux
0.5 oz sirop de canne
One half of a fresh lime
Cut the lime half in two and squeeze both edges into an old fashioned glass. Drop in the first spent wedge in the glass, then rub the rim of the glass with the other and then discard the second wedge. Add sirop, rums and ice and stir to chill. I also did rim the glass with brown sugar and added a sugarcane stick and roughly cut lime peel as garnish.
Rimming the glass with sugar and adding a lime peel is not traditional punch vieux but this is all about experiments!
Sirop de Canne is a thick, dark syrup made from a slow reduction of fresh sugar cane juice. Exported by brands such as ClÃ¨ment, Dubois, Depaz, Dillon and La Mauny.
You can make a similar syrup by making a rich syrup (2:1 ratio sugar to water) with dark raw sugar.
Punch Vieux is always a nice treat as is the regular Ti-Punch…
Zwazo definitely mixes well in this style of tropical drinks, it gives a deep pineapple/tropical fruit flavor into the drinks which for tiki drinks fits so well into the flavor profile of a lot of them.
The aim with this particular post is to show that you can do a lot with rhum arrangÃ¨ that goes beyond the traditional use…
Go and check out the Zwazo page on Facebook!