TDN NUKU HIVA

These days i rarely attend the TDNs since i`m not at the same lazy job i used to have in the good old days when i attended every thursday….:-) mind you, the TDN starts in the middle of the night where i am…but who can resist mixing up a tiki drink for TDN Nuku Hiva?

For those who doesn`t know, TDN stands for “Thursday Drink Night” and is a online gathering and celebration (but some also meet in person, i have done a TDN once in the US with Kaiserpenguin for example and i think i did one from New Orleans too) of cocktail mixing with cocktail bloggers, spirits writers, bartenders, and drinks enthusiasts.

It takes place on thursday nights, once a week mostly to chat and mix up tasty and sometimes crazy cocktails based on a given theme which can be a particular spirit, mixer, bitters, fruit, memorial or something else.

This thursday the theme was Nuku Hiva.

I have special appreciation for Polynesia and i have spent time reading many books about French Polynesia and the Marquesas islands over the years whose history i find fascinating. The Marquesas are a chain of ten large mountainous islands and some smaller islets in east-central Polynesia and it`s ancient name is Henua Enana – The land of men.

These are some of the most remote islands in Polynesia with a rich history as wild as the beautiful nature.

But the TDN topic Nuku Hiva have a scary back story…

This is what the Mixoloseum blog writes:

[The] theme will be “Nuku Hiva” based on recent events on that tropical Polynesian island. A little back story:

In early October, the charred remains of a German adventurer were discovered at a campfire site on a South Pacific island. The tabloid media were quick to portray the slaying as a possible case of cannibalism on Nuku Hiva, an island historically known for human sacrifice. But locals are offended and experts say such killings are a thing of the very distant past.

You can read the rest of the story here. Seems to me like a one mad man crime and i believe these sort of crimes are unusual there. But it´s not that sad and disturbing story that is the reason for inspiration of this TDN but rather the outstanding potential of tiki material here.

So this was the rule – Make a tiki drink with at least one German ingredient, bonus points if you use fire. Participants could log in to the Mixoloseum chat room to mix it up in real time with the rest of the boozenerds.

So i don´t need much encouragement to get going with a tiki drink and so a drink inspired by the Marquesan island Nuku Hiva i did and with fire of course, properly served in a tiki mug:

NUKU HIVA WARRIOR


1 oz Smith & Cross

1 oz Cruzan blackstrap

0.5 oz fresh lime juice

0.5 oz sugarcane syrup

0.25 oz FairTrade Coffee liqueur(or other)

0.25 oz The Bitter Truth Pimento Dram

1 oz pineapple juice

Shake hard with ice and strain into tiki mug with filled with crisp glistering crushed ice and throw in a fresh mint sprig. Or make it the way i did with a ice-cone.

Place half limeshell on top filled with overproof rum and set on fire.

HOW TO MAKE THE ICE CONE

Fill a pilsener glass with shaved or crushed ice and stick a straw through it all the way to the bottom. Put in freezer overnight. Next day warm up the glass with hot water so the cone slides out off the glass and then melt enough at the top to expose enough straw to drink from. Put in glass.

Okole Maluna!

Here´s the link to the drinks that were made that night on twitter.

SPOOKY PINEAPPLE

SOMETHING RUMBOOLICIOUS!

I`m a bit late to the party with this post, i blame it on the working-week…but for this booo weekend i have a rum-barrel type of tiki drink served in a for the theme black pineapple.

I`m making it with – well you may have guessed it – rum – and after the UK rumfest one could believe i`d be tired of rum but no no no…that´s not the case, and i don´t think that`ll ever happen..

There`s a so much spooky drinks out there that i really didn´t know what to make…should i carve out a pumpkin or make a flaming drink? well i already did that last year, so no…Should i make a blood-red vampire type of drink?

I had no clue…but then i saw that nice pineapple in the shop and decided to paint it black and use as vessel for a heavy tiki drink that should quench the thirst at least for folks who likes exotic rum drinks.

This is grown-up treat:

SPOOKY PINEAPPLE


Not that this pineapple looks very spooky at all…it rather looks grilled…:-) So scoop out a pineapple and paint it black.

Muddle a handful of pineapple pieces with 0.5 oz butter-cinnamon syrup mix in shaker and add:

1 oz dark rum

1 oz rhum agricole

0.5 oz FairTrade Coffee liqueur

2-3 dashes Black Walnut Bitters (Fees)

0.5 oz fresh lime

Shake hard with ice and double strain into the pineapple filled with crushed ice and if you wish, top with a little Ting. Float Lemon Hart151

Garnish with something fun.

BUTTER-CINNAMON SYRUP MIX

Make cinnamon syrup by adding equal parts demerara sugar and water in a pan and heat to dissolve the sugar. Add crushed cinnamon sticks and lightly boil on low heat for just a little, then take off heat and leave to cool and let the flavors blend for an hour or two. Then strain and bottle. Or use B.G Reynold´s excellent cinnamon syrup.

Then melt one teaspoon butter for every 0.5 oz syrup. Add the melted butter to the syrup and stir together.

It´s simply a refreshing tiki drink, not the least spooky but there´s more than enough spooky drinks out there…in any case it´s tasty and most of all – relaxing. You can play with different rums too.

A Touch of Coffee, Goji and Quinoa

It´s always inspiring to try out new great products and here´s 3 great products from Fair Trade Spirits. It`s organic coffee and goji liqueurs and quinoa vodka. Fair Trade is the first brand in the world that is Fair Trade Certified which means they use Fair Trade Certified ingredients and organic farming methods. I like that!

The three products i trying out from Fair are these:

Fair Coffee liqueur – Made from Fair Trade and organic coffee beans grown high up in the volcanic mountains of Mexico and Fair Trade sugarcane from Malawi. I love coffee and i love a good coffee liqueur which i often use as a drink ingredient in tiki drinks.(coffee and pineapple anyone? or coffee and grapefruit….)

When you open the bottle and smell it, on the nose it´s like freshly roasted coffee beans. The flavor is even better, it´s the closest to real freshly roasted coffee beans that i`ve ever tasted and it has depth. The sweetness is just perfect and the sugarcane flavor very natural. This is a seriously good coffee liqueur! and actually i don´t think i want any other after i´ve tried this.

Fair Goji liqueur – I assume you`ve heard of the goji berries? loaded with antioxidants they are sold in various health shops. Goji is the first Goji berry liqueur ever made and is the only one on the market as far as i know.

The goji liqueur has a somewhat mixed flavors of cranberries and plum. It´s an interesting flavor and it can be used in cocktails like grenadine for example. It`s simply a very interesing product.

Fair – Quinoa vodka – is the first vodka in the world using grains of quinoa in its formula.The quinoa used is comng from the Andes where the incas grew it 5000 years ago and the vodka is made in France.

The flavor of the vodka, and yes it takes that it has flavor to get me interested – it´s kinda dry and has some slight hints of grain, fruit and white pepper. The quinoa grains are brewed and distilled in the Cognac region in France.

It actually won Gold Medal at the Chicago Beverage Tasting Institute with 93 points and was voted the best tasting vodka at the New York Spirits Awards in June 2009.

That´s not bad! and when me who is a devoted rum fanatic say that about a vodka, well peeps…

I think Fair Trade makes very pleasing products and it feels better to know they are made with Fair Trade certified products and farming methods in a world where more and more of what we put into our bodies are more or less poisoned and stripped of natural flavors, minerals and vitamins.

As i write this the coffee flavor is still there in my mouth, it has a very long aftertaste…

QUINOA SOUR


2 oz Fair Trade Quinoa Vodka

0.5 oz homemade passionfruit syrup ( or please – use t B.G Reynolds (former Trader Tiki), it´s awesome)

0.5 oz fresh lemon juice

1 egg white

0.5 oz sugarcane syrup

Shake very hard to emulsify the egg white (dry shake first without ice and then with ice or use blender) and pour into an old fashioned glass. Garnish with a lemon twist.

GOJI PLANTER


1 oz white rum (I used Banks Five islands white rum)

1 oz dark rum (I used Havana Club 7)

0.5 oz Fair Trade Goji liqueur

0.5 oz fresh lemon and lime juices

0.25 oz sugarcane syrup (or more if you like)

1 oz grapefruit juice (white grapefruit)

1 oz fresh orange juice

Shake with ice and strain into a tall glass with crushed ice and garnish with a lime spiral or twist. (Maybe an orange slice too would be nice.)

And finally, the last drinks, i made two with the coffee..the first is a little bit more elaborate – it´s a tiki drink after all.

MOUA-ROA


1.5 oz dark rum (Coruba)

0.5 oz aged rhum agricole (Clemént VSOP)

0.5 os Fair Trade Coffee liqueur

1 oz unsweetened pineapple juice

0.25 oz sugarcane syrup – (if you like it sweeter)

Pineapple and muscovado burn off

Crushed ice

Garnish with pineapple and mint

Start making the pineapple and muscovado burn-off. Cut a few chunks from a pineapple and place in a pan, top with medium dark muscovado sugar (about a tsp) and a little dark rum and heat it up and get going for a little while on the stove until the pineapple is soft.

Then add some dark overproof rum to burn, i don´t like to burn LH151 since it´s so precious but it really does taste best! Flambeè the mix and then leave to cool. Add to shaker and muddle it a bit, add the rest of ingredients and shake with ice. Double strain into a zombie glass or tiki mug filled with crushed ice. Garnish with pineapple and mint.

DARK DECADENCE


2 oz good quality dark rum such as Appleton Extra

0.5 oz Fair Trade Coffee liqueur

2 dashes Mozart Chocolate bitters

Cocoa rimmed cocktail glass

Stir in mixing glass and strain into a chilled coupe glass that is rimmed with very fine cocoa.

It has been a pleasure working with these products, i can assure you that, they are all very good! And i`m not saying this to please anyone, this is my honest opinion.

Now you may guess my favorite of the three…

MIXING THROUGH GROG LOG 17 – Cruzana

Cruzana is the 17th of the drinks in Grog Log and the name does of course come from the rum that the recipe calls for, Cruzan Gold rum.

It also says “or use Barbados rum” – and since i have no Cruzan but do have a rum from Barbados (Plantation) i`m using that instead. So maybe it should be called Barbadiana..

When it comes to maraschino cherries i prefer to use real cherries and let them soak in maraschino liqueur, brandy or mezcal – rather than using the commercial cherries which are stripped of all flavor and dyed bright red. (or green or black) the dyed ones does look good in drinks but they aren´t tastier! I only use them when there`s no fresh cherries to get and my jar is finished.

This drink was created by the Cruzan rum company in cirka 1960s.

CRUZANA

cruzana

2 oz grapefruit juice

0.75 oz syrup from maraschino cocktail cherry jar

2 oz Cruzan gold rum or Barbados rum

Shake with ice cubes and pour into collins glass.

Tastes nice but it´s nothing special..

In my twist of this drink i decided to punch up the strength a bit, i happen to like strong rum drinks, so i also added a float of Lemon Hart 151 and used Pusser`s red label and some coffee liqueur and hazelnut orgeat instead of maraschino syrup from the jar.

Now this entirely changes flavor profile of the drink of course. I took away the maraschino cherry syrup mainly because i believe mine is a tad too old, it`s fully usable but have lost its spark.

Freshness of ALL ingredients is important! apart from aged alcohol..to an extent..but even that becomes not so good after too long a time. So when you open your bottle of rum you better drink it..

In this drink, the pineapple juice gotta be a good one, either fresh or a good quality juice, NOT from the can! a bad pineapple juice will ruin this drink.

SCOONER


2 oz unsweetened pineapple juice

2 oz Pusser`s rum

0.5 oz fresh lime

0.25 oz coffee liqueur

0.5 oz Trader Tiki`s hazelnut orgeat

Float Lemon Hart 151

Shake and strain into a snifter filled with crushed ice, garnish with mint and flower ( i used a spider lily)

I like the addition of coffee and nuts in this drink plus some more potent rums.

Tastes like a tiki drink….looks like a tiki drink and i love me some tropical tiki libations! what more can i say?

Next drinks up from the Grog Log will be two lovely daiquiris..

Sugarcane bar

 

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MIXING THROUGH GROG LOG 13 – Coconaut

Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and cream of coconut  (not coconut cream which is a different thing)

I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.

So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!

COCONAUT

coconaut2

8 oz Lopez Cream of Coconut

2 oz fresh lime juice

7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz Pusser´s overproof)

Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.

In Grog Log there´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. I´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!

FLAMING DEMERARA COCONAUT

flaming-demerara-coconaut

2 oz Cream of Coconut

0.5 oz fresh lime

1 oz Demerara rum

1 oz Lemon Hart 151

1/4 oz Kahlua Coffee Cream or other coffee liqueur

Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.

Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.

Finally, the 2nd twist, let´s add some smoke now and see how that will taste. With smoke i mean mezcal and  i`m gonna use my favorite, the crema – made for women and a few strong men! (that´s what it says on the label) such a true thing!

And i love crema de mezcal, it´s so smooth, lightly smokey, creamy and mixes wonderfully.

SMOKY COCONAUT

smoky-coconaut

A silly name i know.-) but that´s so appropriate in the Tiki world..

2 oz Cream of Coconut

1 oz Smith & Cross Jamaican rum

1 oz Del Maguey Crema de Mezcal

0.5 oz fresh lime

1/4 Kahlua Coffee cream (again, but yes – i insist)

0.5 oz sugarcane syrup (Petit Canne)

Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.

I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.

The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.

Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?

MIXING THROUGH GROG LOG 10 – CASTAWAY

beachbum-close

Dive into the world of Tiki-intoxication..here`s two drinks for castaways and beachbums..

Slowly but surely we move forward in the good old Grog Log and the next drink is the Castaway. It has unusually few ingredients for a Tiki drink thus showing that not every Tiki drink has to contain 8 or more ingredients.

This drink has three things to mix together – Jamaican rum, pineapple juice and Kahlua. Can it be simpler?

The Castaway is according to Grog Log based on the Jamaican Dust from Durian`s Red Hand Restaurant, NYC.

Its not this cloingly sweet tropical concoction but well-balanced and very tasty indeed. The ingredients goes very well together and the recipe allows you to play with dark rums and coffee, nut or cocoa liqueurs.

CASTAWAY

castaway

3 oz unsweetened pineapple juice

0.75 oz Kahlua

1.5 oz gold Jamaican rum ( i used Lemon Hart Jamaican)

Shake well with ice cubes. Strain into a 10 ounce pilsener glass filled with crushed ice. Garnish with maraschino cherry and pineapple wedge stuck on the rim of glass.

I`m not gonna make the twist any more complicated either but just switching the ordinary Kahlua for Kahlua Coffee Cream, use dark Jamaican instead of gold and add some demerara rum to the mix as well. The Jamaican rum of choice here is Smith & Cross, a rum i love very much!

THE BEACHBUM

beachbum1

3 oz unsweetened pineapple juice

0.5 Kahlua Coffee Cream

1 oz Smith & Cross Jamaican rum

1 oz El Dorado 12

Float Lemon Hart 151

Shake everything together with ice and strain into a tiki mug or glass filled with crushed ice and garnish with pineapple leaves and cherry.

It turned out very nice..i like coffee flavor in tiki drinks that has pineapple juice in them, it just fits in so well adding that spicy extra which at the same time mellows the drink.

Perfect beach drinks…or something to make you dream away the winter cuddling up in the sofa switching it for a tropical summer cuz after all that´s what tiki is all about – escapism and fun!