Like i said before – the green Chartreuse is the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..
We keep swizzlin`…and the next swizzle i`m gonna make is my favorite and many other´s favorite too – – the famous Chartreuse Swizzle – i was even asked to include it in my swizzle series by my good blogger pal and friend Craig Hermann over at Colonel Tiki
I´m also gonna try that thing i read about with the lime wedge – you sprinkle sugar over a lime wedge, pour bit of Chartreuse over it, light it and let the sugar caramelize. Cool a bit, then squeeze and drop the lime into the glass – with one half sticking up as garnish a bit above the extra top layer of crushed ice.
This will hopefully add a layer of caramelized dark sugar to the drink..hm not a bad idea, let´s see if it works.
CHARTREUSE SWIZZLE – With Caramelized Demerara Sugar
1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used Trader Tiki`s Dark Falernum)
2 dash Bitter Truth Aromatic Bitters ( a few dashes on top of the ice too)
Caramelized demerara sugar-lime
Start making the caramelized sugared lime first and put aside to cool. See instructions above.
Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and drop in the caramelized sugared lime and add straw – in the mint.
Well, first of all – chartreuse doesn`t burn so well so i took just a little bit of Lemon Hart 151, very little since i don´t really wanna burn it, it´s precious. But a half teaspoon is ok, for once – i won´t do this very often. Actually – it´s more of a fun experiment. So one half teaspoon of each is what i used.
After burning the sugar and lime i wasn´t content, i wanted a more burnt flavor and the lime to also look a bit burnt so i decided to grill it.
The end result is a bit of a spicy Chartreuse Swizzle and it´s tasty of course. But if the spiciness comes from the grilled sugared lime or the aromatic bitters i cannot say, it`s probably both.
This is a drink i can drink plenty of and it´s fun to play around with it – it´s that kinda drink.
I wrote about it long ago but i feel it`s time to re-visit this topic. It`s not very often you see people write about ice-molds but here`s a post over at Let`s Tiki. The first time i saw a picture of a tiki drink with an ice mold of some kind was the cocktail chronicles post about the Luau Grog. it had that ice-cone you make in a pilsener glass. That picture was enough to make me dream..Then i saw a few pictures of the Dr Funk`s Son cocktail served in an entire ice-mold around the glass. The rest i saw in Beachbum Berry´s books and i was intrigued.
I made my first attempts in 2008 and made the Dr Funk`s Son and experimented with both crushed and plain ice molds around the glass with various results. I made a blog post about the other attempts to make ice molds as well. I found it to be difficult without an ice-shaver since you need fine ice for the molding made easier and with good results. I used a hand-mixer to get the crushed ice become more fine.
I had to (and still have to) first crush the ice and since my hand-mixer is broken down i need to beat it with a mortar to become easier to mold. Since i let the ice cubes stay out for a little while to soften it`s necessary to work quickly cuz the melting goes fast. You mold the shape you want and then place it in the freezer for at least 2 hours before using in the drinks. They used to serve tiki drinks with ice molds back in the days…but in our time it`s a rare thing, but i`ve heard they does it in Mai Kai. It would be a very cool experience to order a few drinks served that way.
We know that we drink with our eyes too and how a drink is presented whether it has garnish or no garnish is very important and affects the whole drinking experience. And the ice molds has a way of transforming the feel when you have them in your hand, there`s something magic about them. Add to that the fact that a tiki drink in itself has a magic feeling especially if you`re in a dark tiki bar with the right atmosphere. But that`s the whole point of tiki – escapism.
I`m gonna present a few drinks and ice molds that you easily can make yourself. If you have an ice shaver you`ll get much better results than i can get with just roughly crushed ice.nThe first drink is basically a raw chocolate Mai Tai served in an ice tower.
1) ICE TOWER
To make this ice-tower you need a glass and a plastic (or other) container that is larger than the glass, so you can put crushed or shaved ice and fill up with water in between after you place the smaller glass in the larger container. Make sure the glass is no taller than the outer container.
My glass did start to float a bit so i did place a stone on it. Then you put it in the freezer for at least 2 hours (or overnight). Then you hold the container under hot water until the ice/glass inside is loosened.
Then i did put it back in the freezer for another 30 min so it could freeze back a bit more before using it.
Here`s a basic Mai Tai, Trader Vic`s recipe but one ingredient is added, not much but the change produces a new cocktail – bittersweet, dry and crisp with a hint of vanilla – that`s the the Mozart Dry Chocolate Spirit and only 1/4 oz is added.
But that`s enough to change the drink. Since Mozart Dry is quite concentrated and has that crisp dryness you only need a little to create a very nice contrast. To go with the raw chocolate i used chocolate mint for garnish – and really, the leaves does have a decadent fragrance of peppermint and chocolate. (menta x piperita f. citrata “chocolate”) Its truly delicious! make sure the straws are short and placed near the mint.
Since it´s a new ingredient added i give the drink a different name even though basically it`s a strong chocolate flavored Mai Tai – served in the same kinda cool ice-tower as Dr Funk`s son.
1 oz demerara rum
0.5 oz Smith & Cross
0.5 oz Pusser`s overproof
1 oz fresh lime juice
0.5 oz orange curacao
0.25 oz orgeat
0.25 oz simple syrup
That`s the Mai Tai – now add:
0.25 oz Mozart Dry Chocolate Spirit
Shake with the spent lime shell in the shaker with crushed ice and pour unstrained into the ice tower, fill up with more crushed ice if needed.
Garnish with chocolate mint and speared cherry/pineapple chunk.
From above the thin layer of ice on the glass is seen.
2) ICE SHELL
The next drink has a shell made with crushed ice like the drink in the pic on the top of this blog post – Del Coronado
To make an ice shell you fill the glass with shaved (or crushed) ice and with a spoon press on the ice so it goes upward and forming a shell around the edge of the glass – pretty cool. To get this really nice you need an ice shaver. The ice-shells can be made a bit differently, some to look like a hood half over the glass, like an ice cave. While others are a thin wall of ice sticking up irregularly around the edge of the glass.
An ice-shell made with crushed ice instead of finely shaved may look a bit clumsy but it still works, it manages to add that mystic feeling of old tiki times gone by…and as for chilling the glass the ice-molds does that very well.
I have chosen a drink from Jeff`s latest book the Remixed that i like a lot to be served with the ice-shell.
PAGO PAGO COCKTAIL
3 squares of fresh pineapple
0.5 oz fresh lime juice
0.5 oz green Chartreuse
0.25 oz Creme de Cacao ( i instead used Mozart Dry Chocolate Spirit)
1.5 oz gold Puerto Rican Rum ( ain`t got that..i used Smith & Cross)
Place pineapple, lime, chartreuse and cacao in a shaker and muddle. Add rum and ice cubes and shake well and strain into a chilled cocktail glass but in this case a glass with an ice shell.
The Pago Pago Cocktail dates back to 1940.
3) THE ICE CONE
Then we have the ice-cone as seen being served with the Captain´s Grog, Navy Grog and the Luau Grog. Its easy to make, just pack a pilsener glass full with shaved or crushed ice and place a straw in the middle, then freeze for at least 2 hours or even better, overnight.
When you take it out, pour warm water over the glass so the cone comes out.
I´m gonna use it in the Kon Tiki Ti-Punch from Remixed (page 202)
KON TIKI TI-PUNCH
0.75 oz fresh lime juice
0.5 oz grenadine ( i used hibiscus grenadine)
1.75 oz Bacardi 8 rum ( didn`t have that so i used an aged agricole instead to change it up a bit)
1 tsp demerara syrup ( i used rich demerara syrup which is 2:1 demerara sugar to water)
tsp Guava jelly ( well..another hard to find ingredient..i used Guava jam)
A chunk of fresh pineapple
In your shaker, muddle the pineapple chunk and guava jelly in lime juice. Add rum, grenadine and demerara syrup.
Shake and strain into a punch goblet (or rocks glass) filled with a large ice cube – here replaced with the ice-cone.
Garnish with a lime wedge, pineapple chunk and mint sprig.
This drink was really nice with an aged rhum agricole. I used Clemènt VSOP and then i also added a small float of Pusser´s overproof…i like to kick up my drinks a little bit.
Finally, all i can say about using ice molds is that yes, it does take some time and effort to do them so i won´t do them very often..but when i do..oh my, it really is a special feeling to drink with an ice mold in the glass – but bear in mind that these molds here are really not very good because without finely shaved ice you cannot get that look the old ice molds have. For some reason shave ice devices are not sold here where I live so it´s a bit difficult.
And one more thing, when you work with the ice it`s easier with ice that has softened a bit and that requires that you work not too slow. When the molds are ready it`s good to let them freeze overnight. I did freeze mine for 2 hours but that was mainly because i wanted to et going with the photographing of the drinks. The molds doesn`t melt as fast as you may think, they keep quite good – at least long enough to imbibe the drink, especially if the molds are left to freeze overnight.
Green chartreuse is really something – its the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..
This magic potion made by the Carthusian Monks since the 1740s and composed of distilled alcohol aged with 130 herbal extracts can really make you smile..
This fantastic liqueur is named after the Monks’ Grande Chartreuse monastery, which is located in the Chartreuse mountains in the general region of Grenoble in France and is one of the few liqueurs that improves with age in the bottle.
A tasty blend of aged cachaca, fresh lime, acacia honey-mix, sugar cane syrup and green chartreuse…shaken with cracked ice and what do you get? well – its a hybrid of the Pineapple Delight and the Chartreuse Swizzle..and it`s one heck of a refreshing cocktail.
In the Mixohouse in New Orleans this summer, we served green chartreuse swizzles in flower vases with a bunch of straws so everybody could get their sip of the magic potion. This drink is actually addictive – in a good way.
It blends especially well with dark rum, JWray, aged rhum agricole or aged cachaca (haven´t tried tequila yet..) pineapple and mint. Also a splash of the raw cocoa flavored chocolate spirit Mozart Dry makes wonders in it.
The Pineapple Delight has the rhum agricole, JWray and honey-cream-mix and the Chartreuse Swizzle the green chartreuse, falernum, and rum..both has pineapple and lime – and now we have a mix of the two with aged cachaca as the base spirit and where the green chartreuse act as a float.
I shall confess that i could drink bucket loads of this if only my body could cope with that. But of course that won´t work so i settle with two this time. After all the chartreuse is a strong potion.
1.5 oz premium aged cachaca ( i used Abelha Gold and then Rainhas Das Gerais)
0.5 oz fresh lime juice
1 barspoon acacia honey-mix (equal parts honey and water heated to dissolve and then cooled to room temp)
0.25 – 0.5 oz sugarcane syrup (Petit Canne)
Float green chartreuse (enough to taste the herbal flavor but i like a generous float)
1 oz pineapple juice
Mint for garnish
Shake with cracked ice and strain into a highball filled with crushed ice and garnisih with mint. Float green chartreuse.
Whatever cachaca you may use – I have noticed that the choice of cachaca in this drink is of utmost importance. Premium aged cachaca – nothing else will do.
Also – you may try this with a GOOD aged rhum agricole – like Clemént VSOP
If you use Rainhas (i believe this may be for some of the cocktail bloggers) you´ll notice that after the herbal flavor of the chartreuse, there´s a very pleasant buttery aftertaste. Otherwise i think Abelha Gold is a good aged cachaca.
Repeal Day on dec 5th commemorates the anniversary of the day the United States repealed the Eighteenth Amendment and gave Americans the constitutional ability to consume alcohol.
If i could i would have attended the Repeal Day Ball in Washington DC held by the DC Craft bartenders Guild – where several of my fellow booze bloggers and cocktailian friends are going. But since i can`t do that i have a tasty cocktail here – its a rum cocktail called Pago Pago and since it contains both muddled pineapple and green Chartreuse and i had all the ingredients on hand i`s right up my alley.This cocktail dates back to circa 1940 and can be found in Beachbum Berry`s Remixed.
PAGO PAGO COCKTAIL
1 1/2 oz gold rum
1/2 oz lime juice
1/4 oz white Crème de Cacao
1/2 oz green Chartreuse
3 muddled pineapple slices
Muddle pineapple slices in a shaker. Add all ingredients and shake with ice. Strain into chilled cocktail glass. Garnish with pineapple slice and leaves.
This is a very nice little cocktail, and after one i wanted another..
The green chartreuse and pineapple plays so well together with the rum and lime. But i didn´t feel much from the Creme de Cacao though, let`s see if Mozart Dry can change that.
So since this cocktail only did tease my appetite i decided to make a little twist of it as well since its so tasty and fun to play with. So instead of white Creme de Cacao i took the ever so tasty Mozart Dry Chocolate Spirit and switched out the rum for something more potent like Smith & Cross and to make an interesting flavor some aged cachaca.
Mozart Dry is really one of my favorite spirits and i cannot enough recommend it, this stuff really can transform a cocktail.
1 oz Smith & Cross Jamaican Rum
1 oz aged Cachaca ( i used Abelha Gold)
1/2 oz lime juice
1/4 oz Mozart Dry Chocolate Spirit
1/4 oz sugarcane syrup (Petit canne)
1/2 oz green Chartreuse
3 muddled pineapple slices
Using Mozart Dry Chooclote spirit really changed things to the better! there wasn´t any pronounced chocolate taste immediately but then in the aftertaste it came…just enough of raw dark chocolate…awesome. The whole drink was nice, and i love Smith & Cross with green Chartreuse!
This is a very intriguing rum that packs a lot of flavor…and its a white rum with an unusually strong dark rum character.
I don`t think i`ve come across a white rum that has so much of the dark rum flavor before..but on the other hand there´s many white rums i`ve never yet tasted.
I first saw it at the Tales this summer and got me a sample but i wasn´t prepared for how good this rum was. Its an intense white rum which is a blend of rums from five distilleries, each aged between three and twelve years and some is carbon-filtered to get a white color.
According to the label, 5 Island Rum is a “Sophiscated blend of Barrel-Aged rums. Pot stilled Jamaican and light Trinidadian, amber rums from Guyana and Barbados and Indonesian Java.. Enhanced and inspired by the journeys and discoveries of Joseph Banks, a gentleman, botanist and explorer. According to the neck band this is a dry Flavorful rum.
On the nose its light but with the typical Jamaican pot still lingering around. There has been descriptions of this rum with taste notes of both tropical florals, gardenia, citrus blossom, dark chocolate, habanero pepper, smoke, soursop and orange…gingery and peppery..wow..that´s a lot of flavor descriptions!
I find a rich multitude of flavors and among them dried apricot, tropical fruit and a slight buttery sugarcane flavor steadily backed up by the pot-still flavor but there`s no heaviness in this rum, its light and bright and yet it got a slight funk..in a good way – so much flavor. I also find a vegetal note in it..making it very suitable for many mixed drinks.
I would also say this rum is great for a daiquiri.
Banks Five Island Rum is blended in Holland and made for mixing cocktails really, but i find it`s also an excellent sipper. Its been nominated for the Golden Rum Barrel awards 2010 in the classes “Best White Rum”,”Best Premium White Rum” and “Best New Rum brand” – we will soon know the results since they were decided today.
This smooth flavorful rum is like i said great for daiquiris..which allows the flavor to speak for itself which a rum like this deserves. But one can also go the other way and make a wild drink.
I´m gonna make a twist of the Witchdoctor which i was introduced and seduced to at Bar Tonique…using mint instead of basil (for garnish only in this drink) since that´s what i got and its always fun trying out new things.
So here we go:
1.5 oz Banks Five Island Rum
1.5 oz Batavia arrak
1/4 – 0.5 oz sugarcane syrup (Petit Canne)
0.5 oz fresh lime
Top with a little soda if you like
Garnish fresh mint
Shake with ice and strain into a chilled cocktail glass with ice, top with a little soda if you like and stick a mint sprig as garnish.
The Witchdoctor uses basil syrup and Smith & Cross, here i replaced the basil syrup with Petit Canne´s deep flavored sugarcane syrup and i think the Batavia arrak mixes well with Banks, increasing the tropical fruitiness and adding some deep mellowness to the drink. No wonder it mixes well with arrak since there´s rum from Indonesia in it.
The crisp clean lightness is still there but there´s a more earthy tone from the arrak with an aftertaste of dried tropical fruit. Basically this is a mojito sans muddled mint but the addition of Batavia arrak changes it into something else – and that´s what makes it a Bush doctor..
The next thing i REALLY had to do was making a Chartreuse Swizzle and since we more or less lived on them in the mixohouse serving them in flower vases communal style every night i took that awesome drink to heart and added it in my regular rotation here and YET i didn´t think about subbing the Smith & Cross with Banks…not until today and of course its a big win! its not a new idea at all, its just me lingering behind..
Then after having a couple sips i came to the conclusion that this is tasty! BUT floating some Smith & Cross would maybe improve it even more and really, it did – it was like adding the final touch if you like. And now..no more messing around!
Its strong, flavorful and even a bit bitter..and it got ATTITUDE – this is Smith & Cross rum from Jamaica.
Oops..i`m a bit late to post after the Tales..but real life has hit me with something called work…yes i do have a real job;-) – i`m not sitting here experimenting with rare demeraras all days…but now its RUM TIME!
And better late than never..
I managed to bring back a few rum treasures like the Lemon Hart 151 and the since a long time wanted Jamaican pot still rum Smith&Cross. Now i also know what the fuss was all about – and yes they are so right to rave over this one.
I can`t really figure out how it happened but last year on Tales in New Orleans this rum was out for tasting and somehow i managed to miss it..can you believe that? i really wonder what i was doing..apparently i was doing something!
Anyway, so it took a year for me to get to try it out and get me a bottle…because as far as i know you need to go to the states to get hold of this rum as its not sold in Europe (yet) i really hope to see it sold in the UK..will it be? and if so…when? and why is not already?
The Smith & Cross brand goes back all the way to the 1788s when underground cellars near the river Thames in London stored Jamaican rum which was famous in the 19th and 20th century.
Smith & Cross contains only pot still distillates by Wedderbaum and Plummer – and its unfiltered so here`s flavor….of exotic fruits and island spice – its very deep, raw, flavorful and it kicks ass! – its what rum used to be..Its a bit too strong for sipping though ( 57% ABV – navy strength ) and more suitable for mixing and as a mixing rum its excellent.
Perfect for Tiki drinks as well! and it blends well with other rums. I haven´t had the time yet to play that much with it yet, But Jay over at Oh Gosh! made an excellent review of it last year.
So for now i have mostly had it by itself mixed with fresh fruit juices or with Batavia arrak to make a witchdoctor.. Here`s a few other ways to use it:
MIXOHAUS CHARTREUSE SWIZZLE
Can`t have enough of this iconic drink..its both strong and extremely refreshing at the same time. I miss all the evenings in the mixohouse with this grand drink passed around in flower vases..where additions of various rums were added. One of those that i like the most is the one with Smith&Cross.
1 1/2 oz Pineapple Juice
1 oz Lime Juice
1/4 oz Falernum
1 oz Smith&Cross
1 oz Green Chartreuse
2 dash Angostura Bitters
Fresh mint for garnish
Add ingredients to a glass full of crushed ice. Swizzle until the glass frost on the outside, lavishly garnish with mint, and add straw.
ELYSIAN TIKI PUNCH – A tiki drink in rememberance of the 2010 Mixohouse and those warm humid nights on the porch listening to the whole orchestra of cikadas sipping great cocktails and ice cold beers. The name comes from the street Elysian ave – a version with Zaya instead of ONO Cajun was made for the Zaya TDN last thursday.
This is a drink to sip and remember the summer, the syrup has a subtle touch of pecan nuts.
Mix in blender with crushed ice for 10 sek or shake vigoriously with ice, strain and serve in a glass filled with fresh crushed ice, add some extra ice to build it up over the glass a bit and add a few dashes of the Creole bitters on top. Garnish with fresh mint. Add straws.
PECAN BUTTER SYRUP
Lightly crush and toast a handful of pecan nuts in a dry iron pan until fragrant. make a simple syrup with 2:1 muscovado sugar and water, add the pecan nuts and slightly boil, set aside to cool. Strain into a clean bottle. Before using it warm up the amount you gonna use and add little bit of unsalted butter to it. When the butter is melted, stir it in and use for the drink.
Smith & Cross is imported to the US by Haus Alpenz LLC, Edina MN, www.alpenz.com
This is what i call a RUM! Can also be found online at DrinkUpNy