Tiki Oasis 2014 – Beat Tiki!

Tiki Oasis by Mark

Rum, Fun and Tiki!

And so i went to the Tiki Oasis in San Diego, it was my first trip there and as a lover of all things tiki it was of course a blast! i headed over from New Orleans and went on a road trip with Mark Holt and Bryan & Joanne from the Lost Spirits Rum.

Tiki Oasis is probably the biggest tiki event in the world and is essentially one giant rum/tiki and booze party! – filled with elaborately “garnished” people because not only the tiki drinks are garnished but the people also 🙂

Hawaiian shirts, tropical muu muus and dresses, hats and fezzes. There were vintage cat’s eye glasses, beehive hair, coconut purses, flower leis and pineapple tiaras.

Held at the Crowne Plaza Hotel in San Diego, this is a annual weekender event, starting on the thursday at the Bali Hai Restaurant and then friday to sunday at the Crowne Plaza.

I liked the hotel, it has beautiful surroundings and the food and service was great and reasonably priced and it had a very tropical tiki-ish vibe.

During the day there´s a whole lot of activities, a lot of them around the pool and stage area with live bands, contests, marketplaces, hula courses, arts and crafts, book signings, symposiums, fashion shows, Miss Tiki Oasis, burlesque dancers, surf guitar classes and the list goes on, there was a LOT to do! and the marketplace is really fun! so filled with fantastic creations of all sorts.

I was especially happy about that you could get fresh flower leis, which is something i been dreaming about for years!!

Tiki Oasis 13 included:

One Miss Tiki Oasis
One helicopter fly-over
A booksigning
Two locations
Three hotels
15 seminars
16 Disc Jockeys
18 Burlesque stars
19 bands
25 artists in art show
30+ Cars in car show
42 Dancers
100 vendors
450+ hotel rooms
3000 attendees

At night, there was live music and entertainment on the stage and then there was the room parties…

At least 10 parties going on at the same time in rooms and suites which all had their own themes from “Hula Hut” to “Tiki Hell” – the latter an “anti-tiki” type of thing…and all about all having fun, which we had indeed…that room was crazy fun! and i laughed when i saw the man sized paper figure of Ron Jeremy beside the stage..

The rooms and parties had some funny names too or how about “Booze and Brews Blowout Room” or “Jane Bond – The Spy Who Loved Tiki Party Room” or “Munster Monster Mash Party” or “RUM-ble in the Jungle Room”?

TH Ron Jeremy 2

Ron Jeremy is watching you…

And so judging the room parties and the cocktails you`re supposed to pick the best cocktail, the best room and suite parties and the best room and suite decors. The cocktail i had no problem in the world to pick…Kahuna Kevin´s Headless Zombie in the Pixie’s Hula Hut swept them all…some came closer than others but none close enough…but the rest was a little bit more tricky because there were many rooms and suites that was great!

I was happy to see that his cocktail also won and you can find the recipe for the Headless Zombie in Kahuna Kevin`s first book “Why is the Rum Gone?”, you can find it here.

Best Cocktail

Picture by Kahuna Kevin

So the result of the contest after all the judges cast their votes is this:

Best Cocktail – Pixie’s Hula Hut
Best Decorated Suite – Deadhead Rum
Best Decorated Room – Ballast Point
Best Suite Party – Casba’sh Molikai’s Room
Best Room Party – Temptress Fashion

Symposiums

I made it to only two symposiums this time…but they were good!

The Bitter Side of Tiki – with Ram Udwin and sponsored by Ballast Point 

serrano cocktail spice 2

Bitters and tinctures aid home and professional bartenders in bringing balance and zest to their cocktails – adding perhaps the perfect final element to a well-crafted tiki libation. In this class, you will get an introduction to cocktail bitters, their history and how they are made. The class will culminate with a discussion on the how and why of using bitters in creating complex and delicious tiki drinks.

Ram Udwin is a bitters maker, a booze blogger and a cocktail man, dedicated to the study and better enjoyment of spirited libations.

I have been a fan of Ram Udwin`s Serrano Cocktail Spice since he made them and i looked forward to his symposium on bitters in tiki drinks. He took us through the history, purpose and use of bitters in general, how they were used as medicine at first and then how they added spice and character to cocktails and also became the backbone to many tiki drinks.

He brought his grapefruit bitters and serrano cocktail spice to try plus his new soon upcoming passionfruit bitters which i really like a lot. If you wanna read more on his cocktail spice and bitters and maybe purchase them too here´s where to go.

The serrano cocktail spice is really amazing, a few drops of it can change a cocktail entirely adding a lively vibrant kick and I love it, especially in cocktails with citrus juices like lime and grapefruit and it’s fantastic in tequila and rum drinks.

Here is Boy Drinks World website.

Rum Revolution!

Rum rev coll

No rum related event without Martin Cate right? from New Orleans, Stockholm, London and San Diego…i see Martin everywhere and his seminars/symposiums are ALWAYS great and have a high entertaining factor.

When you sit down at one of his symposiums you just KNOW it gonna be a good time and great learning and no matter how much you know about rums….there is always more to learn.

Tiki Symposium

Can you spy yourself in this picture? (i see me, Joanne and Bryan 🙂 thanks Baby-Doe von Stroheim for this magnificient picture of the crowd at Martin`s Rum Revolution symposium!

The rums featured that we tasted were these: Angostura No. 1, Denizen Merchant Reserve, Privateer Rum, Penny Blue XO, Owney`s NYC Rum, Rhum Clement Select Barrel, Real Mc Coy 5 yo and Lost Spirits Navy Style Rum.

Co-Sponsored by Lost Spirits, Owney’s, The Real McCoy, Penny Blue and Rhum Clement.

Martin took us through the tasting and the rums, the history of McCoy, the theory about the Martinique rum part in Trader Vic`s Mai Tai being molasses based rum rather than agricole based as believed before in an entertaining symposium.

This was my first experience of a great Tiki Oasis! and i met quite a few other first timers too! plus others that i have known from before. BIG Mahalo to Otto and Baby doe, and EVERY ONE who made this event happening, it was a blast!

Countdown to TO 15 is starting…

Here is a picture parade of the Tiki Oasis and from our road trip:

TO pool area

pool

The Crowne Plaza and the pool area, full with music, people, food, drinks and vendors…we loved to sit down there at night for a while with a cocktail after the room crawls.

Room crawl by Crystal

 Room Crawl in the Hula Hut, picture by Crystal Lee

TH by Mark

Tiki Hell Room Party, picture by Mark Holt, this room party was WILD!!

Kahuna Kevins Headless Zombie Flyer

The Headless Zombie, picture by Kahuna Kevin

Lei collage 1

Beautiful lovely fresh flower leis…it´s a special feeling wearing one.

Lei collage 2

I bought a ti-leaf lei and took it home…because they can be dried and last forever..so it now adorns my home tiki bar. The fresh lei i also got i brought with me back to New Orleans and gave to a good friend 🙂

TO Market

I should of bought one of those hibiscus signs, they are beautiful..

I also met my friends Scott Taylor and Rob Hawes for the first time, i have been buying mugs from them before and i just love their beautiful intricate and detailed tiki mugs! Scott have a shop on Maui called Beachbumz and Rob operates Maui Tiki Tours.

They shared booth with Christine Benjamin and Woody Miller who makes awesome tiki art and Jason Shelfow who makes the beautiful tiki lamps. Later i heard their booth won the prize for best vendor booth, congrats!

BOOTH collage

All these mugs…waiting to be filled with goodness and rum…

BOOTH 3

And look at those beautiful paintings..you gotta come here the next year y`all…so much fun! so much to see! 

Ppl

People really had a good time!

Garnished people

What did i say about beautifully garnished people? see it there! 

TO Crowne Plaza

When the sky look like this and the air is warm you want a tiki drink….by the pool…and that we had, sometimes life is really good…

Yes, Tiki Oasis was a blast! i can warmly recommend anyone who loves rums, fun and tiki to go there next year!

ROAD TRIP 

And here are a few pics from our 3 day road trip which started at Mark Holt`s amazing tiki house…then went to LA and a whole bunch of bars…to finally end up in San Diego.

Marks house coll 1

This is a pretty cool pool area me thinks…

Marks house coll 2

The pirate guards the outdoor tiki bar…

Marks house coll 3

There`s a LOT to see in this house…the bitters and stuff hanging upside down on magnets is a brilliant invention by our friend Cheryl Charming used in the Bourbon O Bar in New Orleans.

Marks house coll 4

See that bowl? that bowl is not just any bowl…it`s the worlds second most powerful volcano bowl, the one Martin Cate used at Tiki Oasis in 2009, and it was in there that he first created and served one of Smuggler’s Cove’s most popular drinks: The Top Notch Volcano! Only rivaled by the bigger bowl he used for the 2010 Oasis Seminar…

And from Mark`s house we embarked on the road trip to Tiki Oasis after a very late rum party involving plenty of great rums, barrel aged negronis and JWray`s under the stars in the outdoor jacuzzi, and first stop was LA where two days of bar hopping awaited.

Tiki Ti coll 1

And one of the stop by bars was of course Tiki Ti...where else?

Nui Nui at Tiki Ti

 The lovely Nui Nui, picture by Mark Holt

Nui Nui made with Lost Spirits 151 Cuban Style Rum at Tiki Ti

And another Nui Nui…with Lost Spirits 151 Cuban Style Rum! made after suggestion by our friend Matt over at Cocktailwonk, if you haven`t checked out that outstanding blog you need to do it! pic by Mark Holt

Tiki Ti coll 2

I love this place! it has such a homely feeling, and since this was the first time i got there i just had to start with a Ray`s Mistake, which i been reading so much about for so long! it was good…and even better was the Nui Nuis, 151 swizzle and Rum Barrel. I need to go back for more drinks, i haven`t tried enough!!!!!

Rum Barrel Tiki Ti

A taaasty Rum Barrel, pic by Mark Holt

We also passed by Cliff`s Edge to have cocktails made by Matthew Biancaniello who creates his outer wordly farm fresh cocktails every Wednesday through June, July and August with his Pop-Up Bar on the patio.

I dunno how to praise his creations enough…what can i say? i think they are the best cocktails in ever had, as far as cocktails go, i´m not comparing with tiki drinks here because they are a different thing.

Cliffs Edge pop up

Cocktails by Matt Biancaniello…artworks…and out of this world.

Arugula gimlet, grapefruit mint cocktail, ant beer cocktail, (yes ants!) etc don`t ask what was in all of these…one had bergamot infused 123 Tequila Blanco, yellow nectarine, home made ant beer and flowering oregano.. The passionfruit one had foraged white fir infused calisaya, passionfruit and Italian cayenne and was totally amazing…but they all were, every single one of them.

The thick but light airy foam you see on the cocktail on the upper right was just amazing…like a caress on your lips covering a cool somewhat mellow and incredible experience of a cocktail…wooow

Cliffs Edge pop up2

If i was anywhere near Cliff`s Edge until end of august i would not miss this for anything…you heard me?! just go there…

Cliffs Edge

The beautiful patio at Cliff`s edge, pic by Mark Holt

Another great bar and restaurant we stopped by was Rivera, finally i could get to try the Barbacoa!! and that legendary cocktail was AMAZING….it contains mezcal, chipotle, ginger, lime and beef jerky. I also very much liked “Constantino`s Revenge” with Diplomatico reserva exclusiva, pineapple, fresh lemon and angostura.

Barbacoa at Rivera

The lovely Barbacoa, pic by Mark Holt

We also went to Honeycut where i asked for a Mai Tai with demerara rum which they perfectly made…and then to Cana Rumbar, where i had a rum filled coconut followed by another Mai Tai with Appleton White and a Cruzan Black Strap float. It`s an unusual rum combo for a Mai Tai i know…but i have had it in New Orleans at SoBou and it´s very tasty!

Cana Mai Tai with blackstrap

Mai Tai with Cruzan Black Strap float over Appleton White rum…

cana collage

At the Spare Room there was a tiki drink pop up by Paul McGee from Three Dots and a Dash  in Chicago with the bars namesake drink of course on the menu plus Pieces of Eight, Poipu Beach Boogie Board, Bunny`s Banana Daiquiri and then the lovely tasty Painkiller. Great drinks and fun evening of Tiki!

Spare Room pop up menu

The Spare Room is situated on the mezzanine level of the Hollywood Roosevelt Hotel, and while you`re there you might as well look down on the street right outside because that´s where all the stars of the Hollywood stars are in a long row.

Here´s a link to Three Dots and a Dash website, their cocktail menu looks great!! and if i ever have my ways through Chicago…i know where to go.

Three dots and a dash pop up collage

They were all tasty…and beautiful.

Another interesting bar….the Noble Experiment with it´s “Paris catacomb” like wall of bronze skulls…inside the Neighbourhood restaurant (which btw have great food!) hidden speakeasy behind a stack of false kegs by the restroom…and their Laphroaig tiki style drink is just amazing!

Noble Experiment.jpg

Wall of skulls, blinking eyes in a deer painting and a timeless chandelier…dark and intimate, a place for craft cocktails and conversation.

In between Los Angeles and San Diego we passed Trader Sam`s…which i think was a funny and goofy place…you cannot but smile when they start to do the krakatoa show and the “rain” is water they spray on us…and i enjoyed both the food and the drinks a lot! Trader Sam`s Enchanted Tiki Bar is located at the Disneyland Hotel in Anaheim, California.

Trader Sams Uh Oa bowl

Trader Sam`s Uh Oa Bowl…great pic, by Bryan Davis (Lost Spirits Distillery)

Trader Sams coll 1

The Shrunken Zombie Head and the Uh Oa Bowl ready to be set on fire.

Trader Sams coll 2

Krakatoa is soon ready to erupt…you better go and grab a drink!!

I think that was all….we went to more bars than these but i cannot add them all…i hope to do this again next year!

LOST SPIRITS RUM

These babies were with us everywhere we went…

Marks House hula girl

Hula girl….

Lei and LS rum

Aloha! and until next year…okolemaluna!

Thanks to Mark Holt for letting me use his awesome picture of the pool area as cover photo for this post! i just wish my readers could also hear all the great music we know was in that pic as well….

Professor Cocktail`s Zombie Horde

Zombie book cover

A book entirely devoted to one of my favorite tiki drinks – the Zombie!!

For the first time ever (as far as i know) has an entire book been written about ONE tiki drink, the famous Zombie. That`s how much this drink fascinates…

Now the book does of course not contain only one Zombie recipe – it contains no less than 86 different recipes…..starting with my favorite the 1934 Zombie Punch – the original version. This was the one that started it all, as served at Don the Beachcomber’s famed Hollywood restaurant. This was the drink that made Don’s reputation and secured his place in cocktail history.

86 different Zombies? that could keep you busy and boozed out for a long time, especially seen to that the old saying “two at the most” was stated for a reason.

The author professor Cocktail about Jeff “Beachbum” Berry:

This book could not have been written without Jeff’s extraordinary efforts at resurrecting Don the Beachcomber’s Zombie. He truly is the Indiana Jones of Tiki Drink Archaeology.

PROFESSOR COCKTAIL’S ZOMBIE HORDE

Recipes for the World’s Most Lethal Drink – by David J. Montgomery aka Professor Cocktail

zombie book - napkin

The book starts with a presentation of the Zombie which was the drink that launched a Tiki empire. Created in 1934 by a former bootlegger named Ernest Raymond Beaumont-Gantt – better known to the world as Don the Beachcomber – the Zombie was a revelation.

“I originated and have served this ‘thing’ since 1934…Anyone that says otherwise is a liar!” —  Don the Beachcomber

A potent mix of different rums, fruit juices, and exotic spices, the Zombie was to become Don’s signature drink and, eventually, a key part of his success and that of his namesake restaurant.

Don’s genius was found in rum and the varying ways in which it could be combined with other ingredients. Not only was he the first bartender to invent Tiki drinks, he was among the first to use rum itself in a serious way.

Out of all of Don’s creations, the Zombie reigned supreme. It was the drink that everyone wanted to try. The book goes on telling us how reportedly the Zombie was invented – whether true or not – and goes on to telling us about how many years later our beloved Beachbum (Jeff Berry) managed to crack the code for Don the Beachcomber’s original Zombie.

And that`s why – thank you Jeff! – i have been able with many others, to enjoy this drink from it´s original recipe albeit with different rums than was used at the time.

After the introduction there´s a note about ingredients explaining what they are and where you can try to find them. The composition of the Zombie varied over the years depending on who was making it – but there are certain ingredients, however, that popped up most frequently and they are listed in the notes.

And then – on to the recipes, all 86 Zombies! and it`s not just the recipes, there´s stories, anecdotes and pictures – all written in an entertaining style.

zombie book don beach ca 1950 in Hawaii

Don Beach in Hawaii cirka 1950

Conclusion:

In Zombie Horde, David J. Montgomery (aka Professor Cocktail) leads you on a journey through the history of the Zombie, starting with its humble beginnings in Hollywood, and following it as it evolved and spread over the decades.

Zombie Horde includes recipes from notable bartenders like Trader Vic, David Embury, Salvatore Calabrese, and Dale DeGroff, as well as the formulas for the Zombies served at famous Tiki joints like the Tonga Room in San Francisco, Frankie’s Tiki Room in Las Vegas, and the Luau Room in San Diego.

It also includes recent cocktails that were inspired by the Zombie, with offerings from Martin Cate (Smuggler’s Cove), Brian Miller (Death & Company), Allan Katz (Caña Rum Bar), Brian Dressel (Midnight Cowboy), and Audrey Saunders (Pegu Club).

I`d recommend this book to anyone who`s interested in tiki drinks and of course – the Zombie. With such a gold mine of Zombie recipes from the 1934 original Zombie Punch to Bar Agricole’s Cap Haitien Zombie you just can`t go wrong.

zombie book shrunken head mugs

Otto’s Shrunken Head mugs

About the Author

David J. Montgomery mixes his love of history and alcohol into one potent concoction through his work at ProfessorCocktail.com He is also a nationally renowned book critic and commentator on writing and the publishing industry. Mr. Montgomery is an emeritus columnist for the Chicago Sun-Times and The Daily Beast, and has written for USA Today, The Washington Post, Philadelphia Inquirer, and other fine publications.

His short fiction has appeared both online and in print. A former Professor of History, he lives in the Washington, D.C. suburbs with his wife and two daughters.

The ebook will be available exclusively through Amazon (as well as various international versions of Amazon), and costs just $2.99 to download. There are no plans for a print edition at this time, although it’s possible that could change.

You don’t need a Kindle to read the book, though. You can also use the Kindle app that’s available for various platforms, including PC, Mac, various tablets (iPad, Android, etc.), and smartphones (iPhone, Android, etc.).

Obviously it has a lot of rum in it. So what’s not to like? Go get it!

And for your drinking pleasure, here´s two recipes:

The Undead Gentleman (2011 by Martin Cate)

Undead Gentleman

As served at the high-end Tiki and rum bar located in San Francisco, CA.
Martin Cate’s Note: Simplified slightly and served on the stem, for the sophisticated savage.

Instructions:

In a cocktail shaker:
1/2 oz. Fresh Lime Juice
1/2 oz. Fresh Grapefruit Juice (white or pink)
1/2 oz. Falernum
1/2 oz. Cinnamon Syrup
1 oz. Lemon Hart 151 Rum
1 1/2 oz. Aged Jamaican Rum
1 dash Angostura bitters

Shake and fine strain into a chilled cocktail glass that has been rinsed with absinthe blanc. Garnish with a lime and grapefruit twist that have been twisted together.

And then i brought back my old Guyana Zombie which i made in 2009 for the TDN Zombie. It doesn`t contain more than two rums but one is overproof to give the drink that kick it needs. It`s not an authentic Zombie, more a drink that is Zombie inspired.

Guyana Zombie

guyana-zombie1

2 oz demerara rum

1 oz pineapple juice

1 oz honey-mix ( equal parts honey and water, dilute the honey in warm water)

1 tsp cream of coconut ( Lopez or Coco Real)

0.5 oz fresh lime

A decent float of 151 demerara.

Serve in goblet with crushed ice. Sprinkle demerara sugar on top.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with sprinkled demerara sugar, lime wedge and brandied cherry.

TOTC 2013 – Rise of the Zombie and European Rums

Wrath-of-the-Zombie-002

“The Zombie is not Lemonade”

This is the drink that made the tiki drinks famous! invented by Don the Beachcomber and so influential that people named their bars after it.

If you have had a well made zombie you know what i`m talking about…

This seminar held by Jeff Berry, Ian Burrell and Steve Remsberg took us through the history of this fine but “deadly” drink which is one of my favorite tiki drinks. The tiki folks that reads this blog knows it already but those of you who doesn`t know here´s a short recap of the history and the seminar:

Jeff “Beachbum” Berry spent ten years tracking down the original lost recipe for the Zombie cocktail.

Why?From the end of Prohibition to the dawn of Disco, the Zombie was the world’s most famous drink. It kick-started the whole Tiki craze, and put Don The Beachcomber’s Hollywood bar on the map.

Inventor Donn Beach kept his original 1934 recipe a closely guarded secret — and when the Jeff finally found it, the recipe was in code!

While sipping samples of vintage Zombie recipes, you’ll learn why this legendary drink was the toast of the Hollywood movie crowd, and hear the true-life detective story behind how the recipe’s secret code was cracked.

Don Beach greatest innovation was to mix several rums in the same drink, something that was new at the time and which he perfected. It´s not an easy thing to do and requires a damn good knowledge about rums – and we all know how well Don Beach knew his rums!

At the time nothing of the like had ever been tasted before and Don`s bars became the hangout for stars and celebrities. His bars became a huge success and the Zombie became the most famous drink in the tiki world.

Here´s the recipes of the two most famous Zombies the 1934 Zombie punch (my preferred Zombie) and the 1950 Zombie. As for rum substitutions for white and gold rums i`d recommend flavorful rums such as Plantation 3 stars, Cruzan, Flor de Cana and for dark rum equal parts of El Dorado 12 yo and Smith & Cross Jamaican rum to get closer to the original dagger rum flavor unless you got Kohala Bay rum.

Also i think using some of the privately bottled demerara rums (Silver Seal, Samaroli, OVD etc) sold in Europe would make nice Zombies…

Zombie Punch (1934)
(From Beachbum Berry’s Sippin’ Safari and Remixed)

3/4 oz fresh lime juice
1/2 oz Don’s Mix
1/2 oz falernum
1 1/2 oz gold Puerto Rican rum
1 1/2 oz aged Jamaican rum
(such as Appleton Extra)
1 oz 151-proof Lemon Hart Demerara rum
(no substitution)
Dash Angostura bitters
6 drops (1/8 teaspoon) Pernod
1 teaspoon real pomegranate grenadine ( i use homemade hibiscus grenadine)
6 oz  (3/4 cup) crushed ice.

Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and add ice cubes to fill. Garnish with a mint sprig.

Zombie (1950)
(From Beachbum Berry’s Intoxica and Sippin’ Safari)

1 oz fresh lime juice
1 oz fresh lemon juice
1 oz unsweetened pineapple juice
1 oz passion fruit syrup
1 oz white Puerto Rican rum
1 oz gold Puerto Rican rum
1 oz 151-proof Lemon Hart Demerara rum
(no substitution)
1 teaspoon brown sugar
1 dash Angostura bitters

Dissolve sugar in lemon and/or lime juice. Shake everything well with crushed ice and pour into a tall glass. Garnish with a mint sprig.

This one was attributed to Don Beach by Louis Spievak in his 1950 book, Barbecue Chef.

And from the famous Zombie we move on with the topic rum…

European Rums Uncovered

European rums cups

“Rum is about Sharing”

Did you know that 9 out of 10 rum consumers do not realize that some of the best rums in the world are blended, aged and bottled in Europe? They may start in the America’s but are adopted, loved , nurtured and aged in the cooler climates of Europe.

Here is where we learnt about dual aging – the rapid intensity of tropical ageing paired with the slow maturation of cooler climates creates smooth and balanced rums.

And although the rums has their roots in the Caribbean the Europeans can be credited with it`s creation.

The seminar was held by Ian Burrell (Global Rum Ambassador) Richard Seal (Master distiller and ambassador for all the Rums, which is produced at the family owned Foursquare Rum Distillery in Barbados) Alexandre Gabriel (President and Owner, Cognac Ferrand) and R John Pellaton (Owner of Banks Rums)

And as always when Ian Burrell is around there is a good story or two and a lot of laughing.

Europ rums sem ian

We tasted 9 different rums and rum prizes were handed out to the first to answer random questions and Richard Seale made an interesting experiment where we tasted two different rums and were asked which one was preferred.

It turned out that the expensive one was the least preferred by the audience while the cheaper one which was aged only two years ( i could never have guessed that) tasted much more balanced due to certain additives in it – showing us the point of what can be done to manipulate rum.

Interesting.

Of the nine rums we tasted were Banks 7 Golden Aged Rum which s a blend of  23 rums from 7 countres – Barbados, Guatemala, Guyana, Jamaica, Java (Arrak) Panama and Trinidad – from both pot and column stills aged in bourbon barrels between 1-7 years.

I found it to be flavorful, with a “golden” profile, quite light but spicy, hints of fruits like apple and banana. Balancing 23 rums is obviously not an easy task but they have made it well.

Further we tasted Plantaton 3 Stars – my fav white rum and their excellent XO 20th anniversary rum which in the US has got a new bottling which i REALLY like! The XO is very well balanced, smooth with hints of toffee, vanilla, nutmeg, oak.

Then we also tasted Spanish rums from Dos Maderas which i have never done before. We tasted Dos Maderas 5+3 which is a blend of Guyana and Barbados rums aged 5 years first in the Caribbean and then 3 more years in casks that once held the Don Cortados 20 yo Old Palo Cortado Sherry. The overall flavor was dry and sweet.

Dos Maderas PX s rum 5+3 wich is aged for 2 years in Don Guido, a 20 year aged Pedro Ximenez sherry. It as sweet, thick with a pronounced sherry flavor.

Dos Maderas Luxus is rums from Barbados and Guyana aged 10 years n the Caribbean and then shipped to Spain to age 5 more years in casks that held Don Guido. The result is a deep intense rum with more wood, clear cherry, rich, deep with a sweet finish.

The dual ageing was an interesting topic and t´s always interesting to try new rums…

Every year at Tales i learn some things that gives me more in depth knowledge in the topics that interest me, and at the Tales there´s always something for everyone.

RUM Legends plant 20 yo

 

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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