Tiki Lover`s Rum is launching a limited edition called Tikimania Edition in collaboration with Museum Funf Continente in Munich, and designer Michael Uhlenkott.Â The Museum Funf Continente in Munich is Germany’s first ethnological museum, since 1862. They are having an exhibition called TIKIMANIA until end of feb 2021, and the focus of the exhibition is the Marquesas islands. Tiki Lovers rum have for this special occasion created new labels in collaboration with designer Michael Uhlenkott for the Tiki Lover`s Dark, White and Pineapple rums.
These tapa print designs go back to the archives of German explorer Karl von den Steinen (1855-1929) who travelled and thoroughly documented the arts and crafts of the Marquesan islands. Parts of his documents rests in the Museum Funf Continente and link the new label design to the exhibition. The Tikimania Special Edition rums are sold at the museum shop and online in Germany through Rum Kontor Cologne, koelnerrumkontor.de and drinkology.de
I think that these label designs that Michael Uhlenkott made are stunning! the bottles really look good on the shelf. The rums are good too, and they hold a decent ABV as well ( 57% for the dark, 50% for the White and 45% for the Pineapple)Â so what`s not to love?
But itÂ´s October, and I felt inspired to come up with a hot pink Tiki drink. I decided to make a fun twist of the Penang Afrididi using freeze dried powder of the pink pitaya fruit. I cannot find the fresh fruit here right now, and it`s not common here either. So, I thought the powder that many smoothie makers are using could be fun to try. I was also inspired by a picture I saw of a very hot pink plumeria.
0.5 oz fresh lime juice
1 oz fresh pineapple juice
0.5 oz fresh grapefruit juice (white)
0.5 oz fassionola (or use hibiscus grenadine)
1/2 tsp pink pitaya powder
1.5 oz Tiki Lovers White
1.5 oz Tiki Lovers Dark
2 dashes Peychaud`s bitters
1 cup crushed ice
Blend all ingredients at high speed with 1 cup of crushed ice for 5 seconds. Pour into a tall glass. Add more crushed ice to fill and add 2 dashes of PeychaudÂ´s. Garnish with Thai lime leaves and a dehydrated lime peel (I used one from Labtenders, who makes amazing crystallized and dehydrated fruits, sugar art etc. for cocktail garnish).
Tiki Lovers Pearl Oyster Punch
0.75 oz/20 ml fresh lime
1 oz/30 ml fresh orange juice
0.5 oz/15 ml pearl oyster mix
0.5 oz/15 ml cream of coconut
0.5 oz/15 ml Tiki Lovers Dark rum
1.5 oz/45 ml Tiki Lovers White rum
0.25/7.5 ml Tiki Lovers Pineapple rum
0.5 oz/15 ml J. Wray overproof rum
1 cup/2 dl crushed ice
Blend first without ice until smooth to incorporate the butter. Add crushed ice and flash blend for 5 seconds. Pour into a suitable glass. Add more crushed ice to fill and sprinkle freshly grated nutmeg on top. Garnish with a cocktail umbrella.
Pearl Oyster Mix – Pearl Diver/Gardenia mix with apricot cinnamon syrup and 2 drops oyster sauce. The oyster sauce adds a tiny bit of sea-salt flavor and umami to the cocktail.
0.5 oz/15 ml unsalted butter
0.5 oz/15 ml honey
1/2 tsp Tahitian vanilla syrup
1 tsp apricot-cinnamon syrup
1/2 tsp Alamea Pimento liqueur
2 drops oyster sauce
Stir together and keep slightly above room temp until use. Makes enough for two drinks.
Cut up a handful of ripe apricots with a strong orange/reddish color, a “handful” depends on size and type of apricot. But you should end up with about 2 dl of cut up apricot pieces. Crush 1 large Ceylon cinnamon stick (not cassia.) Make a 2:1 simple syrup with light muscovado sugar and water. Add the apricot pieces and the crused cinnamon stick. Heat it up on medium heat and stir until the sugar has dissolved and mash the apricot pieces with a fork. Bring to a very quick boil, then immediately take it off the heat. Set aside and leave for a few hours. Strain and bottle.
Background print : Dawn Frasier – Sophista Tiki
Cocktail umbrella: Kon Tigo TikiÂ BarÂ