WELCOME TO MY WORLD!
In this blog i`m going to write about tiki drinks, cocktails, rums and other spirits and occassionally throw in a food recipe in the “pages”. Its going to involve quite a bit of rum and tikidrinks…but also the making of syrups, bitters and infusionsâ€¦and whatever else i may come up with.
I do this for fun and i hope you`ll have fun too!
Its something special about vanilla..maybe its the warm sensual fragrance and flavor of this beautiful exotic tropical climbing orchidâ€¦or the beauty of the flowers which only are open for a few hours in the morning. Maybe its the rich fragrant and oily darkness of the cured beans which at first are green. Vanilla flowers once a year in a period of about two months.
I love vanilla and i always have my favorite beans at home which are the Tahitian beans, from vanilla tahitensis. They have a very special floral aroma and flavor.
I`ve made my jar of vanilla sugar with these beans since about 10 years now. I mix 1 pack each of Tate&Lyles – or Billingtons dark and light Muscovado sugars with 3-4 Tahitian beans which i split on the length and scrape out all those lovely tiny black seeds which i mix with the sugars.
The longer they stay in the sugar the more flavor the sugar takes on from the beans. When the sugar is finished i just add some more and it goes on and on..
I also make my vanilla syrups using 1:1 ratio sugar and water and add a couple of split beans to the pan, let it simmer and then cool before i discard the beans (rinsing them and moving them to the sugar jar that is) and bottle my syrup.
A friend to me did mention that the Trinidad Especial cocktail, made by Valentino Bolognese who also won the European Angostura Cocktail Competition 2008 with this unusual cocktail – which indeed is a very special cocktail – using no less than 30 ml of Angostura bitters – is nice poured over vanilla ice cream..
Such a brilliant idea is one i cannot resist trying out. So i made both the cocktail and the vanilla ice cream with some of the cocktail poured over it..sounds a bit crazy but thatÂ´s how it was supposed to be done…and indeed this cocktail tastes good!
It wasn`t that bitter as i first expected but rather aromatic and spicy with a heavy dose of clove flavor. On the ice cream it was a treat.
10 ml. Pisco Mistral
20 ml. fresh lime juice
30 ml. barley syrup
30 ml Angostura Aromatic Bitters.
Shake hard and long, and strain in a Martini glass.