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Rhum Arrangè de Cèd

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Categories

Tropical Cocktails with Rhums Arrangè – Ti’ arrangés de Cèd

Cocktails with Ceds rhum Grog Colonial 2

Let`s continue with the tropical rhum/rum drinks made with rhum arrangè! i have found with my last post that rhum arrangè does mix very well with tropical rum drinks giving them a depth of flavor from the fruits and spices they have been macerated with paired with a touch of herbal grassiness from the rhum agricole most of them have had as their rum base.

The way they are usually enjoyed is as apertif or digestif or in a tropical punch or ti-punch and it´s fabulous but there´s more you can do with them than that…

It´s actually tiki drinks…with rhum arrangè.Yes.

In this post i`m using Cèd`s “Ti arrangès de Cèd” – banane-cacao – a mellow deep flavor of banana flambè with a distinct touch of dark raw cocoa.

The cocktail inspirations in this post (and the last) mainly comes from two sources; the “Potions of the Caribbean” by Jeff Berry and the tribute recipes to the Mai Kai cocktails on one of my favorite blogs - the Atomic Grog.

By switching out the rums in the recipes for the rhum arrangès paired with my newest other rums turns out a very interesting taste-test experiment – and a tasty one at that!

I cannot let go of my fascination for the french island style rhum arrangès, they ARE different from spiced rums. These are not spiced, they are long-time macerated and then because of the rums mostly used as base – the rhum agricoles and their tèrroir and then the tropical fruits used, accompanied by some spices and other things…

There´s something very refreshing and exotic about these rhums, and they add a deep mellow flavor from the fruits that`s been macerated in these rums for at least a month or more.

I discovered that they go very well into tiki and other tropical rum drinks, adding a deeper exotic touch.

So here are the drinks!

Myrtle Bank Swizzle #2

Cocktails with Ceds rhum Myrtle Bank Swizzle

This is a twist of the Myrtle Bank Punch, a drink which both Trader Vic and Donn Beach made their versions of after visiting the Myrtle Bank Hotel i Jamaica at the time. Read more about those drinks on page 181 in the Potions.

My version is a twist of  Don`s drink switching out the gold Jamaican rum for Cèd`s rhum and thus changing the drink by adding an element of deep mellow flavors of dark cocoa and banana flambè.

Also i switched Don`s honey for sugarcane syrup and took it down to 0.5 oz instead of 0.75 since Cèd´s rhum is naturally a bit sweet. But the amount of syrup in this drink can be tinkered with to suit the palate.

1.0 oz Appleton Extra
0.5 oz Lost Spirits Polynesian Inspired rum
1 oz Ti’ arrangés de Ced Banane-Cacao
0.75 oz fresh lime juice
0.75 oz grapefruit juice (white)
0.5 oz sugarcane syrup
2 dashes Angostura bitters

Swizzle all ingredients with crushed ice until the glass is frosty. Garnish with pineapple leaves and cherry.

Grog  Colonial 

Cocktails with Ceds rhum Grog Colonial 1

1.0 oz Ti’ arrangés de Ced Banane-Cacao
0.5 oz Lost Spirits Polynesian Inspired rum (or 50/50 LH151, Smith & Cross)
0.5 oz fresh lime juice
0.5 oz fresh orange juice
0.5 oz soda
0.25 oz sugarcane syrup
6 drops pimento dram
Dash Angostura bitters

Shake with ice and strain into a glass lined with an ice shell.

Ice Shell: Scoop a large amount of ice crushed to powder (if possible) in a preferably 6×6 inches glass and with a wooden muddler carefully move in a circular motion to hollow out the center of the mound and continue compressing the ice against the walls of the glass until there´s space to hold the drink and a solid coating inside the glass of about 1/4 inch thick ice.

These rums cannot be found everywhere so i have found that the best way to sub the Polynesian Inspired rum is with equal parts Lemon Hart 151 and Smith & Cross. Actually the Navy Style and Polynesian Inspired rums are very different, two different rums…but they are at the same time similar in style even if not altogether in flavor.

Still, the only thing i can come up with that you could sub them with is 50/50 LH151 and Smith and Cross. Well, i`d say that the Navy style has some more of the LH151 flavors in it while the Polynesian inspired has more of the Smith and Cross…if that makes any sense since they are still not the same rums, but it´s the best i can come up with.

And Cèd´s rum is even harder to sub, it cannot really be substituted by anything, the closest would be another similar rhum arrangè or something that can give a deep, mellow, soft flavor of mature banana flambè and very dark, dry, raw cocoa.

If you cannot find rhum arrangè you need to make it yourself and luckily it`s not too difficult, it just takes some patience since the ingredients need to macerate in preferably rhum agricole for about a minimum of 1-3 months or more, even a year is not unusual…

What`s the hardest part is to get the flavors just right and balanced, to add just enough of the fruits and spices and macerate the right time.

But don`t put away the swizzle stick! here`s another swizzle:

Swizzle Èpicè

Swizzle epice

This drink is a variation of Jason Alexander´s Spiced Swizzle where Cèd`s rhum adds a deep mellow flavor of mature tropical banana with a hint of that dark raw cocoa.

0.75 oz lime
0.75 oz allspice dram
1.0 oz Lost Spirits Navy Style Rum (or 50/50 LH151, Smith & Cross)
1.5 oz Ti’ arrangés de Ced Banane-Cacao
A small dash of sugarcane syrup

Swizzle until frosty with crushed ice. Garnish pineapple leaf and brandied cherry.

Tribute to the Shark Bite

Cocktails with Ceds rhum Shark Bite

A twist on the Shark Bite that turned out zesty and spicy with a wonderful aroma of tropical banana and dark cocoa, aged premium rum and a bite from the Polynesian float.

0.75 oz fresh lime juice
0.5 oz unsweetened pineapple juice
0.5 oz rich sugarcane syrup (2:1 ratio brown sugar to water)
1/8 0z rich cinnamon syrup
1 oz Ti’ arrangés de Ced Banane-Cacao

Float Lost Spirits Poynesian Inspired Rum (or 50/50 LH151, Smith & Cross)
Serve in a low wide glass with ice-shell and garnish with mini pineapple

Dust a little cinnamon on top of the ice

So with this post i just wanna show that you can do more with rhum arrangè than the traditional – which – i still must say is the best use though but that said – only your imagination is the limit, really…

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