All Hail Coffee and Pineapple!

Last post for the tiki month! Here is a cathegory of tiki drinks that I like very much, those that contains some amount of coffee, often paired with pineapple and white grapefruit juices. Pineapple and coffee is a match made in heaven, adding an intriguing flavor profile and who invented it I have no idea, but since many tiki recipes includes Kona coffee it must of been someone on Hawaii…

The coffee adds extra depth and flavor notes that gives the drinks a special flavor and kick and these ingredients goes especially well with dark Jamaican and Demerara rums…

When it comes to coffee flavored tiki drinks, there´s the cold ones and the hot ones, but it´s the cold ones i`m writing about here. Some using cold brewed strong coffee, others coffee liqueur or coffee syrup, or muddled coffee beans in the shaker. I prefer to use either cold brewed coffee or coffee syrup rather than a coffee liqueur which I think, in some drinks will be too cloying and sweet.The coffee flavor 

The three types of coffee I prefer to use are Kona coffee, Jamaican Blue Mountian or dark roast Community Coffee from Louisiana. They all have a very lush rounded flavor.. and lots of it! So what I wanna do here is put together what I think are some of the best coffee flavored tiki drinks in one place, plus adding updated versions of 2 of my own drinks.

But let´s start with the Atomic Grog´s Tribute to the Mai Kai`s Black Magic….

Tribute to the Mai Kai`s Black Magic

Tribute to Black Magic

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
3/4 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces Coruba dark Jamaican rum
1 1/2 ounces Kohala Bay dark Jamaican rum
(substitution suggestion below)
1/2 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
1 teaspoon Don’s Spices #2 (equal parts vanilla syrup and pimento liqueur)
2 dashes Angostura bitters

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill. Garnish with a lemon peel.

Labor intensive for sure with all these ingredients, but you will get rewarded! my pro-tip is to make the vanilla and cinnamon syrups, the rich honey mix and Don`s Spices #2 a day ahead, then you don´t need to bother with that when you`re starting to mix the drink. Then start with making the Don`s mix and the coffee (to chill) and the fresh squeezed juices.

I don`t have any of the elusive Kohala Bay rum, so I sub with equal parts of Hamilton Jamaica Pot Still Black and El Dorado 15. Another tip is either Coruba or Blackwell rum, or equal parts El Dorado 12 year old (or 15) and Smith and Cross.

This drink is very coffee forward and well blended with the other ingredients. Of course the flavor will vary depending of which coffee is used, I used Community Dark Roast which is very full flavored and strong coffee.

The next is Atomic Grog´s Tribute to the Mutiny

Tribute to the Mutiny

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
1/2 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1/2 ounce passion fruit syrup
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces light Virgin Islands rum
1 1/2 ounces Kohala Bay dark Jamaican rum
1/4 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
2 dashes Angostura bitters
2 drops Pernod or Herbsaint

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill.

This recipe was based heavily on Atomic Grog´s Black Magic tribute, adding a few elements of the rum barrel. Same rum substitution for Kohala Bay as with the Black Magic Tribute. This one is a bit lighter since there´s a light rum instead of two dark, and equally coffee flavored but less of Don`s mix and no spices #2 but instead an element of passionfruit is added as well as 2 drops of Herbsaint, adding that subtle lace of anise – something Donn Beach often used among his arsenal of secret weapons.

The Banda Islands

Next up is an updated version of my Banda Island Punch using freshly brewed coffee instead of coffee liqueur plus a nutmeg syrup not made from just grated nutmeg but a nutmeg syrup made in Grenada from boiled whole nutmegs with the fruit flesh and all. (Morne Delice)

But the drink got it´s name because of the connection of nutmeg syrup and the Banda islands in Indonesia which are seven volcanic tropical islands which have an interesting but sad history. The Bandanese had long used nutmeg as a currency, which they traded for food with people from other islands.

But when they were colonized by first the Portugese and then the Dutch who wanted to have all the control of the nutmeg trade – then most of the Bandanese were killed in the raids and it ended with the Dutch having to import farmers from the Netherlands to take over the nutmeg farms.

Today the beautiful Banda or Spice islands are quite unknown and their location is so isolated that they still do not appear on many present day maps. They are manly visited by sailors and smaller cruise ships. I`d like to see those islands…that´s a travel destination in my taste!

Banda Island Punch (updated recipe)

Banda Island Punch

1 oz Coruba dark rum
1 oz St James 12 aged rhum agricole (or similar)
1 oz El Dorado 15
0.5 oz fresh lime
0.5 oz nutmeg syrup (Morne Delice brand from Grenada)
0.5 oz strong Kona coffee, freshly brewed, then chilled
2 oz fresh pineapple juice
Grated nutmeg on top
Garnish with a mini pineapple or other pineapple piece and tropical leaf wrapped around the glass

Blend in blender (or preferable a top-down mixer) at high speed for 5 sec and pour into a snifter, add more crushed ice if needed and garnish, finish with a little grated nutmeg on top.

Next up…a drink from Remixed that has the name of a volcano…

Krakatoa (from Jeff Berry`s Remixed)

Krakatoa2

1.5 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh white grapefruit juice
1 oz apricot nectar
0.5 oz falernum
1 tsp coffee liqueur
1.5 oz gold Puerto Rican rum
1.5 oz Demerara rum
Dash Angostura bitters
2 oz strong Kona coffee
1 cup crushed ice

Blend all ingredients except the coffee in blender at high speed for up to 10 sec and pour unstrained into a 36 oz snifter filled with ice cubes, float coffee.

And after the powerful Krakatoa – here´s my tribute recipe to one of my favorite drinks ( they are a few….) at the Latitude 29 – the Espresso Bongo! not that I have the recipe for it…I can only make a guess the proportions – but on the menu it says “Gold Jamaican rum bestirred by pineapple, coffee syrup, passionfruit, orange and lime” My guess is that the gold Jamaican rum is Appleton VX…I didn`t have it, so instead I used Appleton Extra and Coruba.

Then the orange might be orange juice…but I instead decided to use the fabulous Brazilian Zulu bitters which i wrote about a while ago, the Zulu orange bitters which has a very vibrant flavor. They contain exotic local ingredients from the rainforest….but to sub with I recommend Angostura orange which does just as well.

….and then I totally copy the awesome pineapple leaf garnish… 😀

Tribute to the Espresso Bongo – the Coffee Bongo

Coffee Bongo

1/2 oz coffee syrup
1/2 oz passion fruit syrup
1 oz fresh lime juice
1 oz pineapple Juice
1 oz Appleton Extra
1 oz Coruba
2 dashes Zulu orange bitters or Angostura orange

Add all ingredients and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with a pineapple leaf cut like a palmfrond….and 3 coffee beans!

And then we have this, apparently me and  Craig Hermann aka Colonel Tiki have made one Dark Magic each that are totally different 🙂 his version is the oldest and I wonder if this is the recipe that inspired the Espresso Bongo? or is the Black Magic?

Dark Magic (version by Craig Hermann)

Black Magic by Craig H

1/2 oz coffee syrup
1/2 oz Licor 43
1/2 oz passion fruit syrup
3/4 oz fresh lime juice
1 oz Appleton V/X
1 oz Coruba
dash Herbsaint

Add all and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with maraschino cherry and lime wheel. With compliments to Jeff “Beachbum’ Berry and The Mai-Kai’s Black Magic.

Now there´s a lot less ingredients than what was used in the previous Black Magic recipes, also I got no cherries for the moment so I made a different garnish. And then of course – I made my own version….and “bananaized” it a bit…

Dark Magic #2 (version by Tiare)

Dark Magic #2

0.75 oz each of orange juice, grapefruit juice, fresh lime and honey-mix
1  oz cold strong Kona coffee
0.5 oz homemade banana syrup*
1 oz Hamilton Guyana rum
1 oz Ancient Mariner Navy Rum (Caroni)

1.5 cups crushed ice, blended at high speed 5 sec and poured in snifter filled with more crushed ice. Garnish with pineapple leaf and tropical orchid.

Coffee and grapefruit sweetened with homemade banana syrup and made strong with potent rum! To make banana syrup* – either make a 1:1 simple syrup with dark sugar or use one readymade if you have, slice one ripe banana and with a fork mash it a bit in the pan. Then heat up to a slight boil, let boil for 10 sec while stirring and then take off heat and leave to sit for an hour, then strain and bottle.

And then….I found this recipe on Atomic Grog, the Pain Reliever, a drink made by Brian Miller.

Pain Reliever
(Adapted from a recipe by Brian Miller of Tiki Mondays with Miller)

Pain Reliever

* 1 ounce Myers’s dark Jamaican rum
* 1 ounce Ron Zacapa 23 aged rum
* 1/2 ounce fresh-squeezed lemon juice
* 1/2 ounce fresh-squeezed orange juice
* 1 ounce fresh-squeezed pineapple juice
* 1 ounce coconut cream
* 1/2 ounce Don’s Spices #4 (cinnamon simple syrup)
* 1/4 ounce double-strength Kona coffee, chilled

Pulse blend with 1 cup of crushed ice for 6-8 seconds, then pour into a Tiki mug – in this picture is a mug from Wild Thing Creations. Garnish with a pineapple wedge and grated coffee bean.

I don`t have any Zacapa or Myer`s, so I used Jamaican and Demerara rums, works just fine! Also note that coconut cream is not the same thing as “cream of coconut” (Lopez and Real) it´s the top part in the cans of coconut milk which is thick and creamy, (in most cans anyway) there´s also cans of just coconut cream. It´s also possible to make your own.

Now that was my last post for this tiki month! but like I said every month is tiki month for me so no changes here….

Thanks for reading, I hope you will find some inspiration to make a few tiki cofee drinks!

Tiki Month 2016 – Mount Pegu Erupts, The Guyana Zombie and Colada Noir…

Mount Pegu Erupts 2

So here`s Tiki month again! you know february is tiki month right? at least it is on the Pegu blog which every february since 8 years, turns into a tiki blog for one month. And I always follow suit even though every month is tiki month for me 🙂

The other day I read his first post where he talks about the tiki-transformation of his basement bar where he have installed a freakin`VOLCANO! it erupts too….you can see it here in this video, I think this volcano is brilliant! and he built it himself. That`s pretty freakin`cool isn`t it?

So since we are in the tiki month that requires me to post up something…and I have a drink that seems to keep living on despite it was back in 2009 I made it for the Mixoloseum TDN (Thursday Drink Night) when the theme was Zombie, so I posted it and then forgot about it, until years later I heard it was served at the former PKNY in New York.

Then a couple years after that it was found in the book the “Zombie Horde” by the Professor Cocktail (David J Montgomery) a whole book dedicated ONLY to the Zombie drink with no less than 86 different Zombie and Zombie style recipes included, spanning from Don the Beachcombers 1934 Zombie Punch and over the years to more modern takes in 2013.

Now in 2016 a new version of it has emerged…a fabulous take on this drink elevating it to new levels of booze heights – or rather 2 new versions has emerged, because there´s also a version of the 2016 which transforms the focus from coconut to banana…

Yeah we are geeks here…

This is obviously a drink you can have fun and tinker with a lot! it`s not a traditional Zombie per se, not really, because ther isn`t much it has in common with say the 1934 Zombie Punch but it´s  more a “Zombie-like” drink and the name “Guyana Zombie” due to the demerara rum content has stuck with it.

The 2016 version is made by none other than Tacoma Cabanas tiki master and fire wizard, Jason Alexander and he has invented a fantastic thing called “Spiced Coconut Honey” which is crazy good! so what i`m gonna do for this tiki month is posting up these drinks including pics of Jason`s earlier takes on this drink which he made at the Tacoma because I think they look beautiful.

Then there´s another drink worth a mention, Jason`s Colada Noir…

Guyana Zombie (my origial version from 2009)

guyana-zombie1

2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix
1 tsp cream of coconut
0.5 oz fresh lime
A decent float of 151 demerara

Serve in goblet or other glass (or tiki mug) with crushed ice.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with a little pinch of sprinkled demerara sugar, lime wedge and brandied cherry.

It`s boozy and full flavored in that kinda way that makes you feel satisfied but you still want more…

Next up is Jason`s brilliantly updated version, and now the cream of coconut and honey-mix has given way to “spiced coconut honey” and a dash of falernum makes it`s way with some extra zest:

2016 Guyana Zombie

Guyana Zombie 2016 Jasons

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Spiced Coconut Honey*
1/4 oz falernum
2 oz demerara rum
1 oz float of demerara 151

*Spiced Coconut Honey
9 oz Cream of Coconut (Lopez or Real)
9 oz Honey (not syrup!)
6 oz cinnamon syrup
3 oz Spices #2 (equal parts vanilla syrup and allspice liqueur)

Blend at high speed 5 sek or shake with ice, Pour into a snifter or fancy tiki glass or mug.

It´s a very tasty drink, no doubt!

I also made a version of this with banana syrup switching the flavor focus from coconut to banana. It turned out great! coconut, banana and pineapple they go very well together….

Guyana Banana Zombie

Guyana Banana Zombie

Served in one of Wim Thieleman`s fantastic tiki mugs the Marquesan Coconut!

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Banana syrup
1/4 oz falernum
2 oz Hamilton Guyana
1 oz float of Cruzan Blackstrap

Shake all ingredients with ice and strain into a glass or tiki mug filled with crushed ice and garnsih with a piece of pineapple and tropical orchid.

And here is two of Jason`s takes on the original Guyana Zombie, made at Tacoma where this drink was very appreciated and no wonder when not only does it taste good, he makes them so pretty!

Guyana Zombie at Tacoma 2

Guyana Zombie orig version by Jason

Colada Noir

Also at Tacoma Cabana, Jason created a stunning version of the Pina Colada calling it Colada Noir…it´s the darker side of the normally so innocent Pina Colada…

Colada Noir by Jason

Dash angostura
1/2 oz lime
3/4 oz Cream of Coconut
3/4 oz Swedish Punsch
2 oz Pineapple juice
2 oz Rational Spirits Santeria (or Smith and Cross rum)

Shake with ice and strain into a tiki glass – and you may set it on fire too!

Which Jason did….and here´s a video in slow motion when Jason makes the flames filmed by Matt Pietrek aka Cocktailwonk. I`m totally mezmerized by this video…..it´s something hypnotic over fire filmed in slow motion and where the sound is like it´s coming from some mystic underworld…

And finally…I made a version of the Colada Noir but using banana syrup because I wanted to see how it tasted, i`m in love with banana syrup! I nowadays find myself “bananaize” a lot of drinks…good drinks to use banana syrup in are the Coladas, Boo Loo, Coconauts and drinks with citrus and tropical fruit juices as well as tiki drinks containing coffee which I shall post about soon.

Colada Noir Banane

Colada Noir #2

0.5 oz lime juice
0.75 oz Cream of Coconut
0.5 oz strong Kona coffee (or Blue Mountain (Jamaica) or Community Coffee (New Orleans) brewed then cooled.
0.5 oz banana syrup
2 oz Rational Spirits Santeria (or Smith and Cross rum)
2 oz Pineapple juice

Blend in blender at high speed 5 sec with 1 cup crushed ice and pour into a snifter.

Fill up with more crushed ice if needed and garnish with a pineapple leaf and tropical orchid.

You can shake it too of course, but it gets more froothy with a blender.

Stay Tropical!

Monstera and orchid

Disclaimer – I may be the brand ambassador for Rational Spirits but this specific post is a post for the Tiki month as A Mountain of Crushed Ice.

Cent´Anni Spirit Syrups

Cent`Anni bottles

Here`s a couple of exotic spirit syrups, they are made by Cent´Anni Spirit Syrups, created by Victoria D’Amato-Moran who hails from San Fransisco. I first met her at the Tales of the Cocktail in New Orleans back in 2009 and now seven years later I hold her new syrups in my hand ready to try them out, see how Tales brings people together!

She`s the daughter of a local bartender and started her career in the restaurant business and her family, the D’Amato-Moran’s family owned D’Amato’s Bar on the historical Broadway strip, and with her grandparents – who were talented chefs themselves – making wine, grappa, liqueurs and vinegars.

Victoria managed her cousin’s bar, Tony Nik’s, in North Beach in 2000, where she knew classic bartending and cocktail design would be her art, along with creating innovative syrups to compliment.

She entered and won her first drink competition in 2003, and voted the Best Sidecar Cocktail in 2005 by San Francisco Magazine, and now 21 successful winning competitions later, which includes the most recent WSWA Las Vegas 2014, the Las Vegas Nightclub & Bar Show’s, Battle of the Mixologists 2012 & 2013.

Victoria has created cocktail portfolios for a whole number of companies including Square One Spirits, Pur Spirits, Campari USA, Preiss Imports, Iconic Brands, Arta Tequila, and started from the ground up the bars and cocktail menus for among many more, the Michael Chiarello’s Bottega, Yountville, Gaston Acurios’  and La Mar Cebicheria San Francisco and currently working in Half Moon Bay at the historical San Benito Ale House.

Cent`Anni drink

She has been recognized for her work in many noteworthy magazines such as the Examiner, Gary Regans’ 2011 & 2012 Bartenders Guide, Tasting Panel Magazine, San Francisco Magazine, The San Francisco Chronicle, The Don Julio Recipe Book 2011, Natalie Bovis’ Garden Cocktails 2012, Pur Spirits Cocktail Book and many more and was assistant to Tim Federle’s Tequila Mockingbird.

Cent’Anni Spirit Syrups started in 2004 and were used in both cocktail menus and cocktail competitions. Getting these syrups to bottling has been a long journey and with the support of many fans, and 10 years in the making!

Cent’Anni Spirit Syrups will initially launch these three signature syrups: Lemon Spice, Pineapple Spice and Chocolate Chili Spice, offered in 750 ml. size bottles. Her syrups were created for ease of cocktail preparation behind the bar, for the home bartender, helping cocktail enthusiasts create delicious cocktails at home, and for culinary recipes. The syrups can be used with any base spirit as well as in cooking.

The complex flavor profiles will create innovative cocktails and enhance the classics as well as create wonderful non alcoholic beverages. These syrups are an exotic blend of spices, real juice, and pure cane sugar. The three new syrups are these:

Lemon Spice – Lemon juice and spices and tastes like concentrated lemon juice, very “zingy”!

Pineapple Spice – Pineappple juice, vanilla extract and lemon juice, has a mildly spicy pineapple flavor.

Chili-Chocolate Spice – Dark cocolate chips, orange juice, cocoa beans, cane sugar and dried cloves. It has a mild chili bite and hints of cloves and chocolate.

Here are three cocktails I made with these amazing syrups!

Saffron Sour (Recipe by Victoria D’Amato-Moran)

Saffron Sour

1 oz Cent’Anni Lemon Spice Syrup
1.5 oz Old Raj 92 Gin
1.5 oz Fresh Orange Juice
0.5 oz Velvet Falernum
4-5 Spanish Saffron Threads
Egg White from 1 Organic Egg
Add ingredients in cocktail shaker. Shake hard 20 times. Add ice. Shake hard 20 more times. Strain into chilled cocktail glass. Garnish: Saffron threads

Well, I didn`t have saffron threads but I did have powdered saffron, it was still nice and added a lovely saffron flavor on the silky/creamy/foamy top of the drink…very rich and lush!

Rummy Way

Rummy Way

0.5 oz Cent´Anni Lemon Spice
0.5 oz Pineapple juice
0.5 oz Aperol
1 oz Fresh Lime Juice
2 oz Aged Rhum Agricole
Dash Zulu Orange Bitters
Garnish Cinnamon dust and dried Pineapple slice
Glass: Daniel Gallardo

My take on Victorias “Rumway” which was named for the airport runway near the beach in Half Moon Bay. Well, this drink is named for the rum it contains which may lead you into the way of rum….

Chili-Chocolate Banana Daiquiri

Chili-Chocolate Banana Daiquiri 2

0.5 oz Cent’Anni Chocolate Chili Spice
0.5 oz Cent’Anni Pineapple Spice
1 oz Fresh Lime Juice
1/2 Banana, well mature and thinly sliced
2 oz Appleton Extra Jamaican Rum
4 oz Crushed Ice

Blend in blender at high speed for 30 sec and pour unstrained into a fancy glass with ice.
Garnish banana slice cut diagonally.

Chili-Spice Coconut

Chili-Spice Coconut

1 oz Cent’Anni Chocolate Chili Spice
1.5 oz Ron Abuelo 12
2 oz Coconut Milk
Squirt of fresh lime
Add ingredients, to cocktail shaker with ice. Shake until frothy. Pour into a glass with ice. Garnish with a tropical orchid.

This is a twist of Victorias Chili-Spice Cream Soda but i didn`t have half and half or cream soda (not available here) so instead I used coconut milk. The drink tastes creamy rummy and coconutty with a hint of spice.

Conclusion: These are well made organic syrups fit for everything from cocktails to tikidrinks to culinary adventures!

La Confrérie du Rhum – Habitation La Favorite – Cuveé Spèciale 1995

Confrerie la Fav 4

For those who doesn`t know, the Facebook group “La Confrérie du Rhum” is now counting over 12 000 members and it keeps growing! when I wrote about their first rum La Confrérie Barbados 2000 in about a year ago the membership was 3600, so it has more than tripled in a year!

As a member of this group since the beginning and a regular visitor I can easily say this is one of the most talkative rum groups around, and there´s a lot of rum knowledge there, with – naturally since the group is french, a lot of rhum agricoles being discussed (and in between there´s everything else)

But Velier and Silver Seal rums also has a very strong presence as well since those kinds of usually cask strength, full proof, no-additives, one of a kind demerara, caroni and agricole rums are not only some of the best you can get on this planet but they have always been solid in Europe. Personally they were my favorite rums since years back.

If you want to explore the wonderful and interesting rhum agricoles, this is place to be, I have learnt so MUCH during my time there!

In early 2014, Jerry Gitany and Benoit Bail started secretly working together with the distillery La Favorite in Martinique and they worked on a special bottling dedicated to the group. Now almost 2 years later this “cuvèe” dropped just before last Christmas, in 2015.

Confrerie la Fav 3

This collaboration finally brought to a wonderful 20 years old agricole rum which was bottled, waxed and labeled by hand and packaged in beautiful boxes together with 2 tasting glasses branded by the distillery and the group. The price is 205 euro.

This single cask agricole rum is issued from 4 different casks and each bottle shows the cask which it´s issued from and it´s degree of alcohol on the label. There´s a limited edition of 1000 cask strength bottles at 45% ABV. It´s a one of a kind rum.

So here´s my taste notes:

Confrerie la Fav glass

Appearance: very beautiful dark mahogany.

Nose: The nose is round and full, there´s mature tropical fruits like juicy banana mash and peels, sugarcane, hints of florals and herbals, apricots, mango, aromatic and sweet…

Mouth: Deep….this rum is deep and very balanced. Notes of the same fruits as in the nose, hints of wood, it`s a dry rum and it has very pleasant dry aftertaste and is mild and smooth, really caressing the palate. In overall a well balanced, elegant and very pleasant rum to sip. Medium long and dry finish.

Thats it folks! if you can, go get it….it won`t last long.

Confrerie la Fav

 

Confrerie du rhum logo

 

La Confrérie du Rhum Facebook Group page is here and you can buy this rum at Christian de Montaguére, in his shop in Paris or by contacting Christian.