High Proof rums from Guyana, Jamaica and Barbados by Swedish Fire Water

RumSwedes

This fall came with four new rums in the “Rum Swedes” series from the Swedish independent bottler Swedish Firewater (www.eldvatten.se) with full proof single cask rums from Jamaica, Guyana and Barbados. I wrote a review of their Caroni 1997 Single Barrel Rum earlier this year.

From Guyana i have two samples, one from 2002 and one 2003 and then Barbados 2000 and Jamaica 2000.

GUYANA 2003

From Diamond distillery and aged 9 years, (60.9%/121.5 proof) it´s a heavy rum with hints of smoke. The color is dark mahogany.

Nose – Oh lovely demerara….it´s smoky, heavy, woody, dried tropical fruit, leather, banana peel, burnt molasses. A kick of strong alcohol if you come too close with the nose but a bit away from the glass a whole orchestra of flavors hits you.

Mouth – I added some ice to the glass and it opened up the rum a bit and made it easier to drink. It`s typical dark demerara flavors, same as the nose and slightly smoky. The mouth feel is a bit viscous and slightly oily, just as it should be with this kind of heavy rum. Neat it´s all these flavors concentrated and the aftertaste stays with you for quite some time. It`s lovely!

GUYANA 2002

Distilled at the Port Morant Double Pot Still (61%/122 proof) the color is golden. It`s a more elegant and fruitier rum than the first one.

Nose – it has a lovely nose of both dried and ripe tropical fruits, banana, vanilla, mango, sugarcane.

Mouth - a bit of wood, same tropical fruits as in the nose, sugarcane but not very sweet though, just fine. Neat you feel the wood more and then the fruits step in. A great rum!

JAMAICA 2000

This rum is from Hampden Distillery which is famous for their high ester rums which are the result of very long fermentation of the molasses.They are doing their rums in an old fashioned way producing very distinctive but expensive rums.

The Hampden distillery dates back to 1743 and uses three copper pot stills. The distillery was closed in 2003 and re-opened with new owners sometimes around 2009. So this rum is from before the closure which makes it even more valuable. This rum is (58.4%/116.8 proof)

NOSE

Very “creamy”, fruity, ripe tropical fruit, banana, sugarcane, very pleasant nose!

MOUTH

So tasty! tropical fruit again, banana, banana peel, overripe mango, brown sugar..some wood, burnt molasses. A rich rum with an elegant aftertaste that lingers in the mouth for a while.

BARBADOS

And the last one, from the island of Barbados where they say rum was first made in the Caribbean. This rum is distilled by the West India Rum Distillers which are located at Brighton, Black Rock in the southern parish of St. Michael on the island of Barbados.

The distillery dates back to 1893 and was established by two German brothers (the Stades brothers) who wanted to produce rum to be shipped to Germany. It returned into the hands of Barbados again in 1903. They are using two old pot stills and four column continuous stills. The famous Cockspur rum is distilled there.

NOSE

The nose is a little fruity and sugary with something more, maybe toffee?

MOUTH

Fruity, a little wood, toffee, pralin, sugarcane, hint of chocolate. It`s not a heavy rum but rather elegant. Neat it has some more punch of course, after all it´s 116.8 proof.

Rum Swedes tasting bottles

CONCLUSION

They are all very good rums, i`d say the Guyana 2003 and Jamaica 2000 are my favorites of the four. They fetch the same high price as the privately bottled Caroni and Demerara rums in Italy and is about 120 euros a bottle and can as far as i know only be purchased in Sweden. There´s only 215 bottles of the Barbados 2000, 245 bottles of Guyana 2000, 185 bottles of Jamaica 2000 and 230 bottles of Guyana 2003.

The one cocktail i feel really eager to try with these excellent rums is a Mai Tai…it´s the idea of trying a combo of the 2003 Guyana and the 2000 Jamaica that intrigues me…

MAI TAI  (Guyana and Jamaica)

MAI TAI INST 2

1 oz Guyana 2003 and Jamaica 2000 combo (0.5 oz of each)

1 oz Appleton Extra

0.5 oz Ferrand Dry Curacao

0.25 oz orgeat

0.25 oz sugarcane syrup

1 oz fresh lime

half spent lime shell in the shaker

Shake with plenty of crushed ice and pour into a double old fashioned. Top up with more crushed ice if needed. Garnish with a mint sprig.

I think the mint is an important part of the Mai Tai, it adds that fragrance and you should spank it before adding it to the glass and then add a short straw placed near the mint.

The spent lime shell adds some of that lovely lime oil to the drink.

These two rums made an excellent Mai Tai, the drink was strong, flavorful and refreshing. They paired very well with Appleton Extra but if they had been of lower strength, say 55 % i would have used one oz of each.

Either way you can`t go wrong with these good rums.

The Black Magic Cocktail and How to sub a Defunct Rum

Black Magic 1

Oh how i wish sometimes that i could just for a day or two transport myself back to the time where the tiki drinks were served with rums like the 17 year old JWray, the quintessential Mai Tai rum or for example the Jamaican Dagger rums…

Well, there IS still some of those rums left…maybe a bottle or three? and these are kept by a few rum collectors..but i actually once did have a smaller bottle of one of the dagger rums. And yep i won`t forget that rum. Or the other vintage rums i`ve luckily been able to taste in various places.

Many of these rums had a flavor profile that of old jamaican pot still plus so much more…and it seems to me that more and more rum companies are trying to re-create that flavor profile again – a good example is Smith and Cross. But these – even though they are very good to my taste – haven`t been able to duplicate the flavor those vintage rums had. We the rum drinkers who are or have not been in a position to collect some of those elusive vintage rums must make do with substitutions.

I`m going to make an example here with a vintage tiki drink called the Black Magic. Dark rums and coffee is what gave this drink it´s name and it was made by Mariano Licudine while he was still working for Don the Beachcomber in the Don the Beachcomber restaurant in Chicago. He later moved on to Fort Lauderdale to work at the Mai Kai.

I have read that he had 48 drinks on his cocktail menu that called for 43 different kinds of rum…so he knew his rums and how to blend different rums to create new flavor profiles for his cocktails – much like Don the Beachcomber.

So when he went to work at the Mai Kai he brought with him many of the recipes of Don Beach drinks and made his own twist on them.

What made the Black Magic so distinctive was not just the blend of dark rums and coffee which is delicious – but it was also the rums used and in this drink one of the Jamaican dagger rums played an important part.

dagger-punch-jamaican-dark-rum

Dagger was a Jamaican dark rum brand which is now defunct. The one i tried had a dark mahogany color and dark tones of burnt molasses and dried fruits, and it was spicy and woody, balanced and complex with a vintage feel.

There are different dagger rums with different agings and here´s what the Bum wrote about one of Mariano´s old dagger rums he tried at the Mai Kai´s back bar, stucked away on a shelf as it was.

“It puts the current dark Jamaican offerings on the market to shame; nothing in the Appleton or Myers’s portfolio even comes close.”

So what to do? how do we sub rums like that?

Reading more on the Atomic Grog`s website thought me that the same company that made the dagger rums now makes a rum that is hard to find – but not impossible – the Kohala Bay.

Now i have no way of finding Kohala Bay so then what to do? i kept reading and found out that they suggested an equal mix of Smith and Cross and El Dorado 12 year old demerara rum.

And finally – i can do that. What i can say is that these rums made a nice drink, tasty and strong but if it comes anywhere close to how the original Black Magic tasted when made with the jamaican dagger rum – it surely ain`t.

And close to how it tastes with the Kohala Bay rum? i cannot tell…all i can say that it´s a tasty drink and that the Smith and Cross/El Dorado 12 yo combo is a good one.

Try it for yourselves..this recipe is the Tribute to the Dark Magic as found on the Atomic Grog.

On the Mai Kai menu it said –

BLACK MAGIC

The owner’s choice. A superbly smooth but forthright blending of fine dark rums and tropical juices, subtly laced with coffee and truly refreshing.

Read the rest of the review here.

Black Magic 3

Tribute to The Mai-Kai’s 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)
* 1/2 teaspoon allspice dram (aka pimento liquor)
* 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.

Something about the coffee…try to get real Hawaiian Kona coffee if you can but if you can`t try to get either Louisiana Community coffee dark roast or Jamaican Blue Mountain. I don`t think any other coffee will do. You need a full flavored and strong coffee like these.

Instead of a snifter i decided to let this drink christen my new awesome tiki mug created by Scott Taylor who lives on Maui, Hawaii. if you want to see the awesome and very detailed mugs he makes you can go and check out his pictures on instagram ( type the name tikipop )

Black Magic 4

His shop “Beach Bumz” is one of the stops of Maui Tiki Tours owned by another great tiki mug artist – Rob Hawes – who`s Kala mug i featured in this earlier post. You find his pics on instagram too, (type tikirob)

If you go to Maui make sure to stop by the shop, you will find tiki mugs by Scott, Rob and some other local artists, tiki farm, etc.

Also Gecko on Oahu will be releasing Scott´s new Ka’oha design mug in a much more affordable run than the others that have sold..most likely in July on his Southseaarts.com website.

The pics below (by Scott Taylor) are some of Scott´s tiki mugs:

Scott Taylor mugs 4 Coconut Beachcomber & Tapa Tri-Foota

Scott Taylor mugs 5 Marquesan Pineapple bowl

Scott Taylor mugs 2

Aku Aku Drinks

After drinking all those lapu lapu drinks i wrote about in my previous post i`m now gonna make drinks that has the word aku or aku aku in the name and there`s no other reason for doing that other than tiki drink research..and because i like rum drinks.

In my previous post about lapu lapu drinks there was the Aku Aku Lapu and that one is a lapu style drink with the word aku in the name – which made me feel it`s maybe an aku aku drink but lapu lapu style…if that makes any sense…but if not, just enjoy a good rum drink!

What a lapu lapu drink is – go read here – but what is aku aku?

Well it`s many things – for one there was the Aku Aku restaurant in Las Vegas in cirka 1960 and it says in Intoxica that the Aku Aku once fronted the Stardust hotel along with two massive moais or Easter Island (Rapa Nui) statues. 

The restaurant took it`s name from Thor Heyerdahl`s book Aku Aku – which was the book title of his bestseller – Aku-Aku, the Secret of Easter Island – a 1958 book that described his research on the many giant stone statues or moai found on Easter Island and the culture that created them.

Thor Heyerdahl also wrote the world famous “Kon-Tiki”  – which is the record of a journey of 4,300 nautical miles across the Pacific Ocean by raft. Thor Heyerdahl suspected that the South Sea Islands had been settled by an ancient race from thousands of miles to the east, led by a mythical hero, Kon-Tiki. He decided to prove his theory by duplicating the legendary voyage.

And he also wrote the very interesting book “Fatu Hiva” or “Green Was the Earth on the Seventh Day”.

Fatu Hiva was written In the late 1930s, Thor Heyerdahl ( 22 year) left his home in Norway and set off with his new wife for paradise. Fulfilling a long-held ambition to return to nature, the couple sought, and to a degree found, a natural and unspoiled world on the remote island of Fatu-Hiva in the South Pacific.

Yes Thor Heyerdah was quite the adventurer…

But back to Aku Aku:

His theory on how those giant moais on the Easter islands were moved is what gave name to the word aku aku.

Aku Aku - To move a tall, flat bottomed object (such as a bookshelf) by swiveling it alternatively on its corners in a “walking” fashion. [After the book by Thor Heyerdahl theorising the statues of Easter Island were moved in this fashion.] source: LangMaker.com. Aku Aku also has another meaning to the islanders: a spiritual guide.

There`s also a tiki bar in Norway called Aku Aku, check it out!

And in the tiki drink world there`s of course drinks named after aku aku and that´s what i´m gonna deal with now, the drinks!

First drink is the Aku Gold Cup (Sippin`Safari) and it was served in a glass with a ice mold at the Aku Aku restaurant. There`s a picure of the menu and it says it was a mixure of Mexican limes, Cuban syrup, Jamaican rum, Puerto Rican rhum and dashes of almond and herbsaint.

Quite different from the recipe which makes me wonder if the drink was changed at some point? Lime is replaced with lemon, almond for falernum, Cuban syrup for powder sugar and herbsaint omitted.

So i went and asked the Bum about it and he said the menu photo was from the original 1950s menu, while the recipe was a later, modified version of the drink (Tiki places changed recipes regularly over the years, usually so they could make the drinks more cheaply or more quickly, which was probably the case here).

I`m using the later recipe here.

Aku Aku Gold Cup

0.75 oz fresh lemon juice

1 tsp powdered sugar

0.5 oz falernum

0.5 oz Myer`s dark rum

1.5 oz light Puerto Rican rum

Dissolve powder sugar in lemon juice and shake with the rest of ingredients and strain into a saucer with a “spanish comb” ice shell.

To make it simpler i used simple syrup instead (0.5 oz) and took down the lemon juice to 0.5 oz to suit my taste. And i really liked the drink, i found it very refreshing.

But making an ice shell is a lot of work…and unless you wanna do it, i think since this drink has the words “Aku Aku” in the name it`s perfectly fit to be served in a moai mug.

The moai mug uses the power of silence and has an air of mystique – the expression of the face of the moai makes you wonder what thoughts and powers are inside….

OK, its just a mug but still…at least the drink served has the power of making you drunk! So therefore, enjoy all booze in moderation, especially certain strong tiki drinks – because tiki drinks are seductive…

But if you wanna make the ice shell here`s how:

Place finely crushed ice in a large and wide glass, spread the ice along the bottom and sides of the glass gently tapped it pushing the ice up, and then finally pushed the whole ice shell up a bit on one side of the glass and then into the freezer to stay there for at least 1 hour.

The key to a nice ice shell is shaved ice and since i don`t have any ice shaver i´ll just have to do with the clumsier shell you get from an ice crusher. But if you look in the Bum`s books you`ll see how they are supposed to look.

The next drink is a very tasty twist of the Astro Aku Aku from Grog Log. It came to be one day when i didn´t have the papaya and apricot nectars the recipe calls for – so i used mango and guava juices instead and that was right on, oh so tasty… I also added a spoon of creamed coconut but it´s equally tasty without. And i switched the gold Puerto Rican rum for dark Jamaican.

Silent Aku

1.5 oz fresh lime juice

1 oz mango juice

0.5 oz guava juice

0.75 oz sugarcane syrup

0.5 oz falernum

1 tblsp creamed coconut

Dash Angostura bitters

1 oz 151 demerara rum

1.5 oz dark jamaican rum

Blend everything with half cup of crushed ice aqnd pour into a Moai mug (or other vessel or tiki mug) filled with cracked ice. If i`ve had a moai mug i would have used it for this drink, it would´ve been a perfect fit but since i have none (yet) i took one of my coconuts.

This twist of the already tasty Astro Aku Aku is so tasty i made it several times already both with and without the creamed coconut and switching out the rums. I found for example that it tastes very good with Tiki Lover´s dark rum. I´m out of Coruba unf but i can imagine it would be great in this drink.

I wish i had some left of the Caroni but alas…

Tiki Month – 2070 Swizzle

Third drink up for the Tiki Month hosted by the Pegu blog is a drink that was created by Martin Cate at Smuggler’s Cove – the nicely spicy 2070 Swizzle.

I`m serving it in my third mug from the Fireworks studio in Glagow, the coconut mug. I could have made a drink that contains coconut and the best one that comes to mind i the Coconaut but i have already had it on here so i went and searched for something else and found the 2070 Swizzle.

This swizzle contains Angostura 1919 and demerara rums, lime and honey, allspice dram, angostura bitters and what i believe is the secret to success . 4 drops of pernod which is an ingredient that was extensively used by Don the Beachcomber and which in very small amounts ( 4-6 drops usually) adds a third dimension to the drink by adding contrast, i really like it.

If you can`t find pernod you may use absinthe or herbsaint. The absinthe is less sweet than the other two which are not absinthes (pernod is a pastis and herbsaint is a brand name of anise-flavored liquor, originally made in New Orleans, Louisiana) – but since only only drops are used it doesn´t matter which one you use. Personally i used absinthe which are more to my liking in tiki drinks while i prefer herbsaint in say a sazerac.

2070 Swizzle (by Martin Cate)

1 oz Angostura 1919 Rum
1 oz 151 Demerara Rum
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/2 oz Honey Syrup
1/4 oz Allspice Dram
4 drops Pernod
2 dashes Bitters

Swizzle and sprinkle nutmeg on top.

The 2070 swizzle is an awesome drink and there´s also a version of it called “2070 Swizzle Redux” created by Jim Hurricane Hayward over at the Grogalizer. Let´s try it:

2070 Swizzle Redux

1 oz Angostura 1919 or other quality Gold Rum
1/2 oz Lemon Hart 151
1/2 oz Smith & Cross
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Infused Simple Syrup (If you use Trader Tiki/BG Reynold’s, you may need to cut it back. His syrup is extremely strong. Cut it in half)
1/2 oz Honey Mix
1/2 oz Strong Kona coffee (chilled of course)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dash Angostura bitters
1 pinch freshly ground nutmeg on top
Cinnamon Stick swizzle

Here is instructions from Swanky that i found on the Tiki Central:

Use about 1/2 cup crushed ice, flash blended for a few seconds. Lately I prefer to put everything in the blender but ice, set it to the lowest setting, on mine it is “Stir” and get all the ingredients mixed.

Then I add the ice and hit it on high. I zap it for a second, let it stop and repeat. Do that maybe 3 or 4 times. Pour into the proper glass (collins/zombie, or the classic aluminum ones) and add ice to fill. Grate some fresh nutmeg on top. Add cinnamon stick as swizzle.

If you use an aluminum glass, or even a collins, take a napkin and unfold it, then refold it longways. You should have a good frost on the glass. Lightly wet one corner of the napkin and press it to the glass so it freezes in place. Wrap around and do the same to the other end. This makes the drink easier to hold since it is so cold.

I didn`t have any Angostura 1919 but i do have some left of the Caroni -97 single barrel rum so i used that with excellent results in both drinks, awesome actually…

And my blender has broken down so this one is swizzled the old fashioned way with a wooden swizzle stick.

The 2070 Swizzle Redux tastes to me like a coffee spiced cousin to the first one with a  little bit less demerara flavor and more of the Jamaican funk and (in my case) strong Caroni heaviness – and even though Caroni is a rum from Trinidad many of their strong rums does resemble Jamaican pot still rum.

Happy Tiki Month!

Wrath of the Zombie

Happy Halloween everybody, here´s a drink to wake the living dead! – or at least to make YOU become like a zombie if you make too many…

It´s a variety of the classic 1934 Don the Beachcomber’s Zombie with a blend of aged and overproof rums, plus rhum agricole and then cinnamon, grapefruit and lime..

I`ve had the zombie on here before but it´s a damn good drink! and if it wasn`t for one man namely “Jeff Beachbum Berry” we wouldn´t have this recioe today…he dug down the rabbithole of lost ingredients and recipes and un-earhted the original 1934 Zombie Punch.

And that you can read all about in his book Sippin`Safari.

But this time to make something different i have omitted the pernod and grenadine in this recipe and added grapefruit juice and then switched gold Puerto Rican rum for aged agricole.

Same same but different..but not less strong…

Wrath of the Zombie

0.75 oz fresh lime

0.5 oz Don´s Mix ( either use Trader Tiki aka BG Reynold´s excellent Don`s Mix or make your own by mixing 2 parts Grapefruit Juice with 1 part Cinnamon Syrup.

0.5 oz Falernum ( Get BG Reynold`s or make your own)

1.5 oz Jamaican rum ( I used – Blackwell rum, and 0.5 oz Smith and Cross)

1.5 oz aged rhum agricole ( i used Clément VSOP)

1 oz demerara rum ( 0.5 oz El Dorado 12 yo, 0.5 oz Lemon Hart 151)

Dash Angostura bitters

Top with grapefruit juice

Blend everything with 6 oz crushed ice, blend at high speed for 5 sek. Pour into a zombie glass (chimney glass) and add more crushed ice to fill if needed.

Top up with grapefruit juice and garnish with pineapple leaf and slice and cherry.

This is a strong rum drink…

Boooo!!!

Sugarcane bar

 

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PLANTATION RUM ORIGINAL DARK OVERPROOF

Now this is really interesting – here is one more rum especially designed for today’s exotic and tiki cocktails. To me that is a proof that the tiki drink trend is here in full force but not just as a trend, i believe it´s here to stay – that the tiki drinks finally have gotten their recognition and place in the cocktail world.

They have been here for long i know but after they were abandoned and eventually replaced by overly sweet slushy concoctions not worthy the name “tiki drink”.  The so called faux tropical, exotic or tiki drinks have been very slowly coming back – and finally is today really getting more recognition everywhere.

To quote Paul Clarke over at Cocktail Chronicles:

The thing I like about many tiki drinks–is the kind of baroque complexity in the glass. Ideas of mixological structure and balance are thrown completely aside in many of these drinks, but if you keep a close eye on the proportions in your mix–you can create something that’s pleasantly unexpected.

And now we get rums especially designed for them! The next such rum i have on hand  is Plantation rum original overproof made by the house of Cognac Ferrand.

I first tried this rum at the UK rumfest, in the so called “RumFrat House” which is the HQ for the Rum XP folks. I really liked its rich deep taste and that little taste i got there did spark my curiosity and i`ve been very eager to get going mixing with it.

This rum is like i said, created by the Cognac Ferrand estate, owned by Alexandre Gabriel. Plantation Original Dark Overproof is bottled at 73% alcohol by volume making it 146 proof and is created in Trinidad. It is a stronger, bolder and more flavorful version of Plantation Original Dark Rum which is a blend of Trinidad dark rums aged in young bourbon casks.

Plantation Original Dark Overproof  is available both in the US and Europe. In the US it will retail for $29.99 for a 1-liter bottle and is available nationwide. In Europe you can get it from Drinkology and The Whiskey Exchange.

It joins the Plantation Rum portfolio as a unique addition for two reasons: 1) It is the only overproof rum in the collection and 2) It is the only rum that is not double aged.

The double aging process is where the rums are distilled and aged in their country of origin and then shipped to the Ferrand estate in Cognac, France where they are aged for several more months in small, used French oak barrels. The reason Original Dark Overproof is not double aged is that at the delicate changes imparted by the double-aging technique would be lost on a rum that is such high proof.

So how does it smell and taste like?

Nose – I can feel sweet sugarcane, some wood, banana peels and spice. Especially the banana peels are present but not overpowering, it gets me to think about those exotic banana food wraps… The nose is very refined and delightful, I could sit and sniff all day..

Palate – Toasted and dried tropical fruits, strong but not unpleasant alcohol burn, wood, molasses and tropical dried fruit.

The sum of it – I`d say it´s a pleasant tasting strong, complex and fruity rum that is great to mix exotic drinks with, but i also do believe it would make a stunning daiquiri paired with some other rum or Plantation Original Dark.

I decided to make a few of Martin Cate´s drinks with it since i`m a big fan of his flavorful and inventive rum cocktails. So here we go – starting with a favorite:

DEAD RECKONING (Martin Cate, Smuggler’s Cove, San Francisco)

0.5 oz Plantation Original Dark Overproof

1.5 oz Plantation Original Dark

0.5 oz Navan Vanilla Liqueur

0.5 oz Maple Syrup

0.5  oz Tawny Port (Sandeman)

1 oz Lemon Juice

1 oz Pineapple Juice

1 dash Angostura Bitters

Shake with ice and strain into a tall glass or tiki mug filled with cracked ice. Top with 1 oz of soda

Garnish with a fresh and spanked mint sprig, pineapple leaves and lemon peel.

Tasty as always, i choosed to go Plantation all the way instead of using 1 oz of another type of rum but you can always experiment! This is one of Martin`s legendary drinks. He is a drink-genious did i tell you that?

TRINIDAD DRY FLOAT (This is the demerara dry float with Plantation overproof… name courtesy Martin Cate)

2 1/2 oz fresh lime juice

1 teaspoon fresh lemon juice

1 1/2 oz passion fruit syrup

1/4 oz sugar syrup

1 oz  Plantation Original Overproof Rum

1/4 ounce 151 Demerara rum to float

1/4 ounce Maraschino liqueur

Shake everything except the 151 rum with ice, strain into double old-fashioned glass filled with crushed ice, and carefully float the 151. Do not stir.

This version of the Demerara Dry Float is a killer cocktail! – a dangerous drink… so tasty and so strong since it contains no less than two overproof rums… so be careful. I really enjoyed this one.

TRINIDAD HOOK (Martin Cate, Smuggler’s Cove, San Francisco)

1 oz Plantation Trinidad Overproof

1 oz Plantation Original Dark

1 oz passion-honey mix

.5 oz – .75 oz fresh squeezed lime juice (to taste)

2 dashes Angostura bitters

Combine all in an ice-filled cocktail shaker; shake and double strain into a chilled cocktail glass and garnish with a lime peel spiral.

Passion-honey mix:

Gently heat honey until liquid and whisk in an equal amount of pure unsweetened passion fruit nectar. Let cool and refrigerate.

I made my passion-honey mix with homemade passionfruit syrup and honey instead since i can´t find any passionfruit nectar. It worked like a charm, very tasty. If you need a recipe for passionfruit syrup it´s here – or go get B.G Reynold´s.

This is a strong and very yummy daquiri-ish cocktail that went down waaaay to easily….very tasty!

So what`s next? there´s a whole parade of strong tiki drinks to use this rum in, Jeff “Beachbum” Berry mentioned the Zombie…. but be careful with overproof rums, too much will give you a headache, just right is the way to go.

For more information about Cognac Ferrand, visit www.cognacferrand.com or www.plantationrum.com or www.facebook.com/PlantationRum