Best of A Mountain of Crushed Ice is coming…

Aloha! some of you dear readers might have noticed how slow this blog has become since many months, it moves at the speed of a drunken snail or turtle… but there´s a reason for that – there´s a book in the Works! “Best of A Mountain of Crushed Ice” is a book about tiki drinks with the best from this website in updated versions along with new recipes and some “mixed potions” by friendly tiki bartenders and enthusiasts from around the world.

The book is for everyone who loves tropical exotic tiki drinks and the little “tutorials” aims at those who are new to tiki drinks, both consumers and bartenders but the book as a whole is for all tiki drink lovers . So that`s what`s up… and when will the book be ready? I`m not sure of an exact date, there´s a ton of work to be done, and i`m doing most of it myself, researching, writing, making drinks, styling, photography, editing photos etc plus learning about how to write a book because I have never written a book before.

Trying to write posts for this website at the same time as writing the book, plus working with other things, taking care of my domestic life and work turns out a little bit too much for this laid back flip-flop kinda lady so please bear with me when this website is taking a little temporary “half”-break. That said, I might pop in a blog post every now and then… and when the book is ready it will be announced right here.

So why writing a book? well, the blog is celebrating it`s 10th Anniversary this year! that`s ten years of collected recipes, rambles, experiments and knowledge, some better, some worse, some outright crazy… as is the nature of many cocktail blogs. But over time it can be difficult to find some of the best posts even though there`s an archive, but how often do people really bother digging in the yearly archives? blog posts and the drinks in them have a tendency to over time become forgotten. So I think putting the best from it in a book is not a bad idea, plus when I no longer is here this blog will not be either but then the book will be! So now you know why it`s moving so slow here for the moment.

In the meantime, here´s a little teaser picture collage…

Tiki Month 2017 – Doug`s Volcano

How time flies! we`re already in mid february and the Tiki Month is halfway through….

So, almost running late I just had to make a drink! and what could be more fitting than making a drink inspired by Doug Winship`s home made indoor volcano? if you didn´t know, Doug is the man behind the Tiki Month which appears every year in february on the Pegu blog (and by inspired bloggers around the blogosphere)

Next year Doug will celebrate his 10 year Anniversary with the Tiki Month! did 9 years pass already?? how did that happen? scary….I went to check his Tiki Month posts in his archives starting typing in february 2009 which is when it started. So many memories! that was the time when the Mixoloseum was going strong and we had the first”Mixohouse” in New Orleans. Feels like it was 100 years ago…

And then I found this post…..it´s called “How Tiki Month Began” – where he tells the story of how it started…it took me back to the golden days of tiki blogging….such nostalgia! incredible! it was a different feeling those days, it was a feeling of discovery, adventure and brotherhood among bloggers (and yes we even had our own organisation called the Cocktails and Spirits Online Writers Group with the likes such as Kaiserpenguin, Cocktailnerd and Dr Bamboo… The CSWOG was the 25 most prolific cocktail blogs at the time, come together doing events, both on and offline. Our signature drink was a communal style JWray overproof spiked Chartreuse swizzle served in flower vases.

I had no IDEA how much Doug looked up to us early tiki bloggers! and from having no tiki drink experience whatsoever to decide to go a whole month doing ONLY tiki is an amazing task to take up – and look at him now, almost ten years of tiki month blogging, and the research he have made and put together is incredible….go and read this post and all the others on his blog, Tiki Month 2017 in full swing! I have to give kudos to Doug for keeping it up for so long and I hope it won`t close down anytime soon.

There`s a video of Doug`s volcano, Mount Pegu – I posted it at last year`s Tiki Month, you can watch it here. I have admired his volcano for a long time, ever since he built it and I believe it must be pretty fun to have your own indoor volcano with erupting smoke and all, making your home tiki bar come alive!

For this drink I have put together rum, hibiscus grenadine, Cherry Heering, fresh lime, grapefruit and passion fruit. It was kind of too fruity and weak to me in flavor when I first made it but after adding Lost Spirits 61% Navy style rum the drink was kickin`and there came some depth of flavor.

If you can`t find that rum pick a rum that has a good punch both in flavor and proof. It´s a volcano after all, it´s supposed to be erupting…

Doug`s Volcano

1,5 oz grapefruit juice

1.5 oz passionfruit juice

0.75 oz fresh lime juice

0.25 oz Cherry Heering

0.75 oz hibiscus grenadine

1.5 oz Plantation 3 Stars Rum

1.5 oz Lost Spirits 61% Navy Style Rum

0.5 oz overproof rum (I used Meermaid)

Garnish – Dried hibiscus powder, two long lemon peels cut to look like lava streams, a pineapple leaf. Add some lime juice on the outside of a snifter and sprinkle hibiscus powder on it. You can make it yourself by crushing dried hibiscus flowers in a mortar.

Blend the ingredients in a blender at high speed for 5 seconds with 4 oz crushed ice and pour into a snifter, add more crushed ice to fill and the two lemon peels. Sprinkle some of the hibiscus powder on top of the ice and add 2 straws.

Now sit back and let that volcano take care of you…

Happy Tiki Month! next year we celebrate 10 years!!

Mount Pegu

Lost Spirits is Back!

After a time of quietness…the Lost Spirits is back with a new expression of their Navy style rum, this time with a changed formula. It`s a refined version of the old one with the smoky notes turned down a bit in favor of more fruitiness and a great deal of wood notes. It`s also drier and more balanced with an abv of 122 proof or 61% instead of the old 68%.

But they are not only back with a new rum expression, there is more….back in California from Charleston they are now in the process of building a new distillery in LA. The new distillery being built is going to be much bigger and also fully automated. For those who haven`t read the story about the Lost Spirits and how they use the Thea One reactor to speed up the ageing process I recommend reading more about the tech details over at Cocktailwonk.

This is the mad scientist Willy Wonka booze factory…it´s also most likely the only distillery using antique furniture made from American chestnut. In the 1860`s chestnut was commonly used for barrels but it`s hard to find today and so they are stripping the varnish off with a saw and using the wood in the reactor.

So there`s a lot of work going on there now setting up the new distillery, I have added some pics at the bottom of this post. I asked if the old smoke spewing dragon pot still gonna be there and from what I understand it will but also new ones, with the same theme of course…

You can see the old dragon still in this video here by Bryan Davis who also built the still himself.

Lost Spirits also added new team partners to the team including military scientist Wynn Sanders and Theron Reiner from Rattleback. Because it´s not only rum that`s going to come out of the Thea One…but also peaty scotch whisky originating from Islay.

Small batches of whisky will be Thea aged using a variety of different woods and the outcome will be the new “Abomination” line, with each expression named after different chapters in H.G. Wells’ The Island of Doctor Moreau…

I have yet to taste their whiskies and I`m looking forward to try out their Abomination line, I wonder what it can do in cocktails? maybe there´s a secret weapon…

This picture gives me a bit of “Vampire Lestat feeling” …..

This is not your usual stuff!

The names of the first labels are as follows –

  • Concerning the Beast Folk
  • The Sayers of the Law
  • The Crying of the Puma

So that`s what´s happening in short…not a dull moment there, more will come.

But let´s move on to the rum and the drinks!

I wish I still had some of the old navy style rum left to compare with but from what I remember, it did mix fine but was a bit too strong for me to sip neat and so I welcome the fine tuning and lower proof of this new version of the navy style rum.

In the nose I pick up sherry and prunes, wood, molasses and spices and then something “rooty”. The nose is quite heavy on the sherry I think.

In the mouth there´s a woody explosion at first, then comes the prunes and sherry again, with warm sharpness followed by a distinctive dryness. There´s lots of dark fruits and some spice and maybe a hint of banana.The finish is long with strong and a bit aggressive sherry wood notes.

My conclusion is that this version of their navy style rum is in better balance and cleaner in taste than the first one and it shines in cocktails. A strong rum that asks to be part of drinks that can tame it a little bit…so I threw together my Banana Boo Loo and then a version of a classic tiki drink, the Pearl Diver`s Punch, just making it a bit more lush – the secret with that drink is in the Pearl Diver´s Mix…and because I happened to have a bunch of blood oranges at home I decided to try it with some of my favorite mezcal just to see how it would do.

All the drinks turned out very tasty, especially the Banana Boo Loo which secret is fresh banana and fresh pineapple juice. There´s something about Lost Spirits rums and banana…

Banana Boo Loo

This recipe is for a 75 cl/25 oz goblet (IKEA) and so it´s a double drink!

4 oz fresh pineapple juice (or equal parts fresh pineapple chunks and bottled pineapple juice pre-blended and strained)
2 oz fresh lime juice
2 oz banana-demerara syrup* (or you can mix in Giffard Banane du Brésil into demerara syrup)
4 oz Lost Spirits 61 % Navy Style Rum

Put everything in the blender and blend with 1 cup of crushed ice at high speed for 5 sec. Pour unstrained into a hollowed out pineapple (or goblet) fill up with more crushed ice if needed.

As for the syrup – make a rich simple syrup (it takes 5-10 minutes) with 2:1 (or make a 1;1 syrup if you prefer a lighter one, but personally I prefer a more rich viscous syrupy syrup, it just add that mouth feel to the cocktail and richness) with dark demerara sugar and water and when the sugar is dissolved by heating it up, add banana chunks to it from one half fresh banana and mash it with a fork then take off from heat and leave to cool and set for a couple hours or overnight ( I did overnight, it deepens the flavor)

Blood of the She Creature

1 oz Lost Spirits 61% Navy Style Rum
1 oz Appleton Signature Blend (former VX)
1.5 oz fresh squeezed blood orange juice
0.75 oz fresh lime juice
0.25 oz Macadamia nut syrup (Giffard)
0.5 oz orgeat
Float Del Maguey Crema de Mezcal

Shake with ice, strain and serve in a chilled cocktail coupe with a large piece of cracked ice chunk. Garnish with 2 pineapple leaves and a dehydrated blood orange slice.

Royal Pearl Diver

0.75 oz Royal Pearl Diver’s Mix
0.75 oz fresh lime juice
1 oz fresh orange juice
1 oz passionfruit juice
1 oz Lost Spirits 61% Navy Style Rum
1 oz Demerara rum
1 cup crushed ice

Add everything to a blender and blend at high speed 5 sec. Pour unstrained into a goblet or tiki mug and garnish with speared lime peel and cherry, a tropical orchid and a paper umbrella.

Serve immediately.

Sweet and sour, spicy and strong, complex and velvety smooth…

Royal Pearl Diver’s Mix (enough for 4 drinks):

1 oz unsalted butter (or ghee, clarified)
1 oz honey (use liquid)
1 oz orgeat
1/2 tsp pimento dram
pinch cinnamon spice

Heat butter and honey to melt, mix in the orgeat, pimento dram and cinnamon, then set aside to cool to room temp.

The building of the distillery in pictures:

Here`s a few pictures of the new distillery to be, courtesy of Lost Spirits and Doc Fried:

The 61% Navy Style rum is available through KL Wines.

Meermaid Infused Rum – A rum with a lot of love!

 Mermaid rum (16)

When I first heard about the Meermaid rum I got quite curious, “Meermaid rum” what on earth is that? then I saw some pictures posted and they picked my interest especially since I also read positive thoughts about it written by trustworthy people. Being an infused (or spiced) rum you tend you get a bit suspicious…..too many spiced rums are way too sweet….

But not this one! in fact there is no sugar or artificial additives at all – or as the label says on the back of the bottle – “17 real fruits & spices macerated in a blend of Jamaica/Trinidad rums. No sugar, artificial flavors or nonsense added” – Bravo! that elevated my hope! btw I like how they say “nonsense” ……..

Meermaid rum comes in two expressions, and they come in some really cool stoneware bottles – a 70ml 40% infused rum and then an overproof version of the same rum at 62% in a 500ml bottle, also stone, which is really cool. The one thing I feel could be improved is the wooden cork because it doesn`t hold very tight… I wouldn`t try to bring an opened bottle with me if I was going somewhere and that`s a pity. So a better tighter cork is needed!

What this rum is – is interesting, and with an overproof version of the same rum it opens up for some tiki fun and rum pairings!

Something to note – Meermaid rum is not to be mixed up with the “Mermaid rum” from Florida, the “Meermaid” rum is infused and bottled in Berlin, Germany.

Meermaid rum began with a passion to learn how to produce flavored rum…the thought is to preserve the actual rum flavor and with the 16 all natural ingredients like fruits, dried fruits and spices they add, just enhance the flavor. The rum is recommended for use in tiki cocktails (yay here I come…) or ginger beer or ginger ale, or on the rocks.

Recommended is also pineapple…..did they say pineapple? now this really talks to me!

Meermaid collage 2

Meermaid Infused Rum – Conceived in a long gone Tiki Bar….

And it got even more interesting when I learnt that Stefan Waltz, the maker of this infused rum, once set up a tiki bar on a boat….and later used to be the co-owner of the since now long gone tiki bar in Berlin called “Tabou Tiki Room“….

Where he had a mermaid painted on the door to the Ladies Room, which later on also became the design picture for the Meermaid rum, a name that he first discovered on a cup from the 60s where there was a recipe for a cocktail called “Meermaid”…I love when I stumble upon interesting things like this while researching for writing a rum post…that*s how it comes that I sometimes sit up all night…

The Tabou Tiki Room was inspired by Stefan`s visits to Trader Vic in London and Munich, and the Mai Kai and Tonga Room in America and the idea of escape from the outside world that real tiki bars is all about.

Tabou collage

Here is the history of this infused rum as told on the website by Stefan Waltz:

I used to be the co-owner of the “Tabou Tiki Room”. An infamous tiki bar, and first of its kind, in Berlin, Germany. The place is long gone now, but it was there that the dream to produce my own infused rum was born.

“Tabou” was a bar that focused on the almost forgotten, rum based cocktails of the old days served in authentic tiki mugs, and an assortment of sipping rums fifty strong. I had the pleasure of acquiring these rums from around the world.

Don’t get me wrong, I know that there are fine spiced rums out there nowadays, but I want to show that it is possible to produce handcrafted infused rum at a reasonable price, while maintaining a far superior quality to the industry standard.

I began by trying several recipes using quality rum with an assortment of exotic spices and various types of fruit infusions. After several months of experimenting, analyzing, and taste-testing I concocted several unique possibilities, but felt that something crucial was missing. In the end, it was my girlfriend who suggested the last, key ingredient and I knew that we had crafted something special. Two weeks and several business meetings later, I had found a way to make naturally infused rum in small batches.

As you can imagine, it being in charge of searching and was a fun and exciting job. However, back in 2004 I just could not find a brand of spiced rum that met with my high standards. What I found was mass produced liquor, flavored with artificial vanilla to cover up the taste of what was quite obviously mediocre rum. It was through this search that the idea to make my own bottled rum began to form.

Quite interesting story isn`t it? And now he finally has his infused rum which btw is excellent!

Bottles back collage

Here`s my thoughts on the flavor:

Meermaid Infused Rum:

The color is lightly straw and when I swirl the rum in the glass, legs are quickly formed on the sides. The nose is very pleasant with a lot of citrus fruitiness, some herbs and a bit of spices with a very slight hint of rum in the background.

The nose is very mild yet has a lot of flavor notes in it.

The taste is spicy and herbal with he rum resting discreetly in the background, it´s mild and balanced and has an interesting flavor which is complex. It also has a pronounced fruitiness. It`s more mild and balanced than I expected and there`s no “overly sweetness” or “too much vanilla” in it, there´s a clear hint of cinnamon but there`s nothing that takes over.

There`s also something else there I cannot put my finger on…cherry?

There’s fruity orange and a bit of woody spicy aftertaste with hints of cinnamon, clove, cardamom, herbs…and the finish is medium long. It`s definetily one of the better spiced rums and this one distinguishes itself from the rest in that it`s a bit different.

Meermaid Overproof Infused Rum:

The overproof version has a naturally sharper nose with creamy fruitness in it, light on the spice and little bit herbal. I really like this creamy fruitness, it`s an intoxicating scent.

The flavor is also very fruity and herbal, even a little bit floral with a touch of woody spices like cinnamon and clove. It`s mild enough to sip, the alcohol doesn`t kill you. In all I would say that both these rums are well balanced and mild enough to not overpower anything which so many other spiced rums does.

They can be both sipped and mixed! and yes they are right, it really pairs well with pineapple!

Bottle overproof collage

Pretty cool labels, with a skeleton mermaid on the overproof…

Wim Thielemans from Flap`s Tikis made a special tiki mug for Meermaid rum – is it the captain with a mermaid tail? or is it a tiki face? a really cool mug!

Meermaid mug

Ok and now it`s time for the drinks! i`m in the mood for pineapple, rum, lime and coconut! so it´s a lot of fresh pineapple juice and tiki drinks…

First drink is a pineapple bowl…a mix of fresh pineapple and lime juices, orgeat and three rums to make it strong plus dashes of Angostura and Zulu bitters to make it nice! the whole awesomeness is served in a scooped out pineapple garnished with pineapple leaves, lime wheels and tropical flowers.

I wish I had one of those little plastic cocktail garnish mermaids to add to the bowl….she could swim around there in all the rum…

Meermaid Pineapple Bowl

Meermaid Pineapple Bowl

2 oz/60ml fresh pineapple juice
1 oz/30ml fresh lime juice
0.75 oz/22.5ml orgeat
1 oz/30ml Meermaid Infused rum
0.5 oz/15ml Meermaid overproof rum
1 oz/30ml demerara rum
A couple dashes of Angostura and Zulu* Aromatic bitters

Blend in blender with 1 cup crushed ice for 5 sec, then pour into a scooped out pineapple (or glass/tiki mug) and fill up wityh more crushed ice and garnish.

This drink is very refreshing!

*The Zulu bitters are hard to get outside of Brazil where they are made from local ingredients in the rainforest, ( try e-mail zuluheadbartender@gmail.com ) – Otherwise using Angostura is just fine!

The next drink….looks very innocent but it is not!

Naughty Mermaid

Naughty Meermaid

2 oz /60ml fresh pineapple juice
2 oz/60 ml fresh orange juice
1 oz/30ml  Coco Real or Lopez cream of coconut
0.25 oz/7.5ml cold brewed coffee
1 oz/30ml fresh lime juice
1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
1 oz/30ml aged Jamaican rum

Blend in blender at high speed for 5 sec with 1 cup of crushed iced and pour into a large snifter.

Mermaid Ginger Cooler

Meermaid Ginger Cooler

In a rocks glass with large pieces of cracked ice, add:

1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
A little squeeze of fresh lime
Top up with ice cold ginger beer and stir

Garnish with fresh mint and lime

It packs a bit of a punch!

Grande Pina Colada

Grande Pina Colada

2 oz/60ml fresh pineapple juice
1 oz/30ml Coco Real or Coco Lopez
2 oz/60ml roasted coconut water
1 oz/30ml fresh lime
1 oz/30ml Jamaican rum
1 oz/30ml Meermaid overproof rum
A couple dashes of Angostura bitters

Blend in blender at high speed for 6 sec with a cup (2.5dl) cracked ice)
Pour into a goblet or pineapple filled with cracked ice.
Add a generous float of black strap rum

Guanabana Kula

Guanabana Kula

2 oz/60ml Guanabana (soursop) juice
0.75 oz/22.5ml fresh lime juice
0.5oz/15ml macadamia nut syrup
1 oz/30ml Meermaid overproof rum
2 oz/60ml Santeria rum or a dark Jamaican rum

Flash blend in blender with 1 cup of crushed ice for 5 sec, pour into a tall glass and fill up with more crushed ice.

Garnish: wrap the glass in banana leaf and tropical orchid.

Overall I think for this infused rum, it´s a work well done! The Meermaid rum is for those who appreciate quality handmade flavored spirits – if you want your own bottle of Meermaid you can order it here. ( I do not know if they ship outside of Europe) And if you are going to the German Rum Festival in october (15-16) you can also find it there!

Okole Maluna!

FB LINK MERMAID

Welcome to Baba au Rum….

Baba au Rum bar 2

Some places just happens to have that special feel about them that makes you feel at home right away and Baba au Rum in Athens is one of those places. This world famous rum bar is not just a must go to bar while in Athens – it´s a reason to go to Athens! and trust me they will pamper you with lots of love, an array of amazing cocktails, tiki drinks, rums and other spirits!

One of the first things you most likely do when you arrive at a bar is checking out the menu and the cocktail and spirits menu of Baba is quite special….it comes in the form of a very cool designed book which has been awarded twice at the Athens bar show. The menu was designed by Kostas Theocharis and has been presented at the Milan Expo Exhibition and also in bars in Paris and Nikosia where it received great reviews.

The menu book is presented both in greek and english and it´s a simple cool, playful design!

Baba collage

Baba au Rum was founded in 2009 by Thanos Prunarus who has been a bartender since 1999 and this bar has greatly influenced the bar and cocktail scene and the bar which was awarded one of the World’s 50 Best Bars in 2013 — always at the top lists worldwide. Baba Au Rum is often awarded the Best Bar in Greece and Thanos is considered as a main influencer in his country.

And once again Baba has been included for one more year at World’s Best Bar Sellection!

worlds best bar selection logo

Thanos travels around the world to discover rum, visiting and participating in rum festivals the world over, including judging at the world final of the Havana Club Grand Prix in Cuba which he recently did. Thanos also publishes an International Cocktail and Travel magazine called FINE DRINKING.

I could not have written it any better so I link you to this very good and in depth article about Thanos! and here is a cool video from Baba au Rum!

Thanos 2

Baba au Rum is, despite the name and being a rum bar, a place where you can just sit back, feel at home and drink anything you want, it doesn´t have to be rum… And regardless of what spirits are used – the cocktails are immaculate wonders of liquid art that is a joy to behold and imbibe – but this place is a lot more than just the drinks….it`s a whole experience and the fact that people travel from all over the world to come here speaks for itself.

I for my part love it! I like when you come to a bar with super friendly bartenders, unpretentious relaxed atmosphere, interesting and beautiful interior, amazing drinks, good music and super comfy bar stools! – Baba got it all. If you get a chance or happens to visit Athens, do yourself a favor and go and spend time at Baba!

One thing that striked me on my visit was their amazing warm hospitality….they went out of their way to make me feel part of their family, never will I forget that! thank you everyone at Baba! My drinks which were consistently good, were made by the amazing bartenders Ellias Stergiopoulos, Phaedon Papakonstantinou and Nikos Gartzolakis – paying attention to the smallest details – you guys rock!!

So when you sit down…which drink to start with is not that easy because there´s a lot of great drinks to choose from the menu. One that I really liked a lot ( but I liked everything I tried) was their beautiful namesake drink, the Baba au Rum cocktail – a sweet and savory umami daiquiri with both sweet and botanical notes, and it´s a beauty….

Baba au Rum Cocktail

The taste is fresh, sweet and savory at the same time, smooth like silk and incredibly refreshing. I leave you here my readers to enjoy a bunch of pictures from Baba, because you know they speak louder than my words…some of these pics are mine and some are courtesy of Baba.

Menu collage 2

Baba drink 1

This…is liquid perfection!

Baba au Rum cocktail made by Phaedon

Baba au Rum cocktail made by Phaedon Papakonstantinous.

RumFire Daiquiri

RumFire Daiquiri…to finish the night!

Baba au Rum bar

They make the work look so easy….but don`t be fooled, they work really hard!

menu magic of rum

 

Baba menu book

 

Baba drink 6

What a beauty…

Baba drink 2

And here we got playful tiki…

Spicy Baba no 7

And the “Lulu White” tiki mug!

Baba drink 3

If you don`t get thirsty when you see these kind of cocktails…..

Baba drink 4

 

Baba drink 5

 

Guadeloupe Tiki Punch

Guadeloupe Tiki Punch! served in one of Baba`s own cool tiki mugs.

menu demerara

Yeah….they got some really good rums…

Baba bar carousel

An interesting and fun detail is the lit up mini carousel….so playful and fun!

And finally, yours truly with Nikos Arvanitis ( Rum Traveller in the Caribbean and writer of the upcoming “From the West Indies to the World” and bartender at the lovely bar Kolokotroni 9 (you should go there! and while you explore the bars close to Baba, go and try some fine rhum agricoles and cocktails at Rehab too! – another great bar) drinking and talking rum! the International Rum Family is really a wonderful thing! When “From the West Indies to the World” is ready I`ll post about it on this website.

The adress to Baba is Kleitiou 6, 10560 Athens, Greece, +30 21 1710 9140, info@babaaurum.com

me and Nikos rum fun

Cheers to rum and good friendship!

Baba Logo

Rhum Agricole – Arcane Rum from Mauritius!

Arcane Rums

Here´s sunny rums from a sunny island… Mauritius!

Arcane rums are made from pure cane juice, so it`s  a rhum agricole. As always when you come back from a rumfest, in this case the Rhumfest Paris, there`ll be rums to try out and to write about. I`m starting with the three expressions from Arcane, plus a spiced rum called “Beach House Rum” (not Arcane but from the same producer)

The three expressions in their range are the Delicatissime, Cane Crush and the Extra Aroma. The Extra Aroma I tried for the first time at Maria Loca during Daniele Dalla Polas Tiki Night and I was amazed by the strong banana flavor of this rum which mixed wonderfully with his amazing tiki drinks.

On the webpage it says  –  What Arcane stands for is this : in a white rum or in a 12 years old rum, you will always taste, in different versions,the magnificence of cane aromas. Arcane rum is always made from the distillation of pure cane juice.

So let´s start with the Cane Crush, it´s a very aromatic rum with lots of fresh “green” sugarcane flavors, grassy, floral and lively. It´s distilled twice, first in pot stills on Mauritius and then a second distillation in small alambics is made in Cognac. These alambics are the french variant of the alembic – which is an arabic word for a type of still that originally was used to make perfumes and it´s the alembic still the modern pot still is based on.

So in short, here´s my thoughts on the rums, remember this is how they taste to me, to you they may taste a bit different since we all have different taste perceptions:

CANE CRUSH

Color – crystal clear

Nose – It´s crispy and fresh, grassy and a bit floral in the nose with slight hints of citrus.

Mouth – A very pleasant flavor, fresh and crispy just like like the nose but a little bit peppery with a fruitness and roundness backed up by the typical grassy agricole flavors of fresh cut cane.

Finish –  I find the finish to be medium long  with a fresh light cane flavor that stays for a little while.

A very pleasant and tasty rhum agricole that can be sipped easily and also mixed equally well.

EXTRA AROMA

Color – Golden light mahogany

Nose: Here´s something entirely different…. this rum has a strong nose of banana and coconut and the notes of grassy agricole flavors are quite restrained.

Mouth: Banana…. hints of coconut and something perfumey and floral, hints of sugarcane and some grassiness. It`s a tropically flavored aged agricole rum with strong banana and coconut flavors. It`s a spiced rum with coconut and banana and it`s quite sweet. I believe it´s a “like it or not” type of rum. Personally I like as a mixer because it mixes well in tiki drinks and tropical cocktails, but not as a sipping rum., it`s too sweet for that to my palate.

I tried it the the first time in Paris at Maria Loca when Daniele Dalla Pola did his “Arcane Jungle Bar” tiki night and made tiki drinks with among others, this rum which mixed wonderfully in his drinks.

The pronounced banana and coconut flavors (and some other tropical fruits) paired with the aged rhum agricole notes makes a statement to try to best describe it, if you like those flavors you`ll probably like this rum, if you don´t like sweet flavors of banana and coconut you won`t like this. In tiki drinks and exotic cocktails it´s wonderful and I like the aftertaste of coconut.

In the description it says “12 year old solera aged in oak barrels” which does not mean that all the rum in the bottle is 12 years old, but that there´s a percentage, how small, we do not know, that should be 12 years old in the blend of younger rums. If you don`t know that then you may believe it`s all 12 year old rum which is it not.

Finish: Aftertaste of coconut that lingers in your mouth for a while that gets me to think of a brown coconut that has been cracked and all the brown pieces spread out on the ground. The name “Extra Aroma” surely is true, this rum has a LOT of extra aroma! but as a sipper it`s a sugar-bomb warning.

DELICATISSIME

Color – very light golden

Nose – A bit herbal and spicy, with hints of freshly cut grass, vanilla and some spice.

Mouth – Hints of vanilla, peppery, pronounced herbal grassiness and hints of floral notes as well, lively agricole flavors.

Finish – Spicy finish that ends with sweet notes of vanilla

This rum mixes as well as the Extra Aroma in exotic cocktails and I found that mixing the two, or any of them with Cane Crush is just as great, any of these rums adds a lively flavor to cocktails. This is a young golden rum that has been aged for 18 months in oak barrels and it`s kinda dryish but with sweet vanilla aromas.

Afterthoughts:

For sipping, the one I prefer is the Cane Crush because it´s the cleanest and driest of them to me and for sipping neat I prefer a bit drier rums that has nothing added to them. It also makes a fine ti punch of course.

For mixing I find them quite versatile, especially with tropical type of drinks, the flavors just comes together.

I have no idea if these rums contains any additives but I`m positively sure that there´s some sugar added to the Extra Aroma since it has such strong banana and coconut notes. I believe it may have natural flavors added or at least so I hear, and then some sugar, but there´s no info… and that is a pity! anyway, it´s not cloingly sweet, it more makes a real strong statement of banana and coconut.

Then we have the bottles, I really like them, they have a cool design and the labels look exotic which pairs well with the rums they contain seeing to where the rum is made. But I would like to see more info on the labels as to what the rums contain as well, the more transparency the better.

BEACH HOUSE SPICED

Beach House Spiced

And now on to the last one, a sort of bonus in this post,  it´s a spiced rum.

This spiced rum is not the Arcane brand, it´s called “Beach House Spiced” which is a rum infused with tropical floral and spicy flavors dominated by orange which comes in a very pretty bottle at 40% abv. The nose is very floral and perfumey with hints of orange and spice. To be honest it´s  too sweet for my palate but I can see it as a cocktail ingredient and also as a dessert rum – or if you like it sweet, as a sip on the beach at sundown which it says it´s designed for. I think this rum would benefit from a reduction of the sweetness though especially since the spice flavor is a bit on the floral side. But those with a sweet tooth will probably love it.

Now on to the drinks!

Funky Colada

Funky Arcane Colada

With some funky grassy, sugarcane, banana and coconut flavors from the rums paired with the darker roasted coconut water and nutty macadamia and orgeat flavors, this is my funky Colada!

30 ml/1 oz Arcane Extra Aroma

30 ml/1 oz Arcane Cane Crush

30 ml/ 1 oz fresh pineapple juice

30 ml/ 1 oz roasted coconut water

7.5 ml/ 0.25 oz macadamia nut syrup

7.5 ml/ 0.25 oz orgeat

15 ml/ 0.5 oz Coco Real

30 ml/ 1 oz fresh lime

Dash pimento dram

Blend all ingredients at high speed for 5 sec in a blender with 2.5 dl/ 1 cup crushed ice. Pour into snifter and add more crushed ice to fill. Garnish with a pineapple crown. The roasted coconut water can be difficult to find but can be subbed with unsweetened and if possible, fresh coconut water.

The Pina Colada is in my opinion an underestimated drink and it´s one of my favorites. It`s also a fun drink since it lends itself to a lot of experimentations!

Coffee Dots

Coffee Dots

 

A coffee flavored take on the ”Three dots and a dash” which is one of the classic tiki drinks. Coffee is one of my favorite tiki drink ingredients,so why not combine the two? That´s how “Coffee Dots” was born…

Adding an agricole rum with rich banana aromas gives this drink an extra tropical dimension.

15 ml/0.5 oz each of fresh lime and orange juices

15 ml/0.5 oz honey-mix

60 ml/2 oz Arcane Extra Aroma rum

15 ml/0.5 oz strong Kona coffee, cold

7.5 ml/0.25 oz pimento dram

Dash Angostura bitters

Blend in blender at high speed with 2 dl/ 1 cup crushed ice, 5 sec and pour into a snifter

Garnish with a pineapple leaf and 3 coffee beans

Banana Daiquiri Speciale

A Banana Daiquiri a day….is the #DRINKTROPICAL way!

Arcane Banana Daiquiri small

Banana, both fresh and in syrup paired with rich coconut palmsugar syrup flambèed in 80% Stroh for the sweet…

Fresh lime juice for the sour and for the strong, Arcane Extra Aroma and Delicatissime blends together into a sumptuous tropical daiquiri drink….there´s no other “weak” in this except for the crushed ice….but the spice “to make it nice” is there in the dust of cinnamon and in the rums. Now this is not a Planter`s Punch but an extra lush banana daiquiri!

22.5 ml/0.75 oz fresh lime juice

1/2  banana, sliced

30 ml/1 oz Arcane Extra Aroma

30 ml/1 oz Arcane Delicatissime

15 ml/0.5 oz banana-palmsugar syrup*

Blend in blender with 1 cup crushed ice for 10 sec and pour into a double old fashioned glass. Garnish with a piece of frozen banana and a dust of cinnamon.

To make the banana-palmsugar syrup:

For a small bottle of syrup, make a simple syrup with 2.1 ratio of coconut palmsugar and water (about 1 cup of sugar) and slice 1/2 banana in it and mash slightly with a fork and boil on medium heat for a couple minutes but do not let it caramelize. Take off heat and add 2 tbsp 80% Stroh ¨(or other overproof rum good for flambeeing) and flambè before leaving to cool and flavors to set for about 30 mins, then strain and bottle.

Beach House Bird

Beach House Bird

This drink is an experiment, since I wanted to try the Beach House Spiced as a cocktail ingredient and due to it`s pronounced orange aroma I decided to use equal parts hibiscus grenadine and the spiced rum instead of simple syrup in a Jungle Bird since orange and Campari pairs so well.

It tasted like a sort of lightly floral Jungle Bird with hints of bitterness…

As for the Beach House Spiced as a cocktail ingredient, it works just fine and can be used instead of for example orange liqueur or simple syrup giving a subtle floral, slightly exotic perfumey character to the drink. Now this drink has Campari which in itself adds a lot of flavor with it´s herbal, bitterness so you get it in double measure here :-).

22.5 ml/0.75 oz Campari

30 ml/1 oz fresh lime juice

7.5 ml/0.25 oz hibiscus grenadine

7.5 ml/0.25 oz Beach House Spiced

45 ml/1.5 oz Appleton Extra

Shake with plenty of cracked ice, strain and pour into a old fashioned glass filled with fresh cracked ice.

I think that was all for now….enjoy the drinks if you decide to try them 🙂

All Hail Coffee and Pineapple!

Last post for the tiki month! Here is a cathegory of tiki drinks that I like very much, those that contains some amount of coffee, often paired with pineapple and white grapefruit juices. Pineapple and coffee is a match made in heaven, adding an intriguing flavor profile and who invented it I have no idea, but since many tiki recipes includes Kona coffee it must of been someone on Hawai i…

The coffee adds extra depth and flavor notes that gives the drinks a special flavor and kick and these ingredients goes especially well with dark Jamaican and Demerara rums…

When it comes to coffee flavored tiki drinks, there´s the cold ones and the hot ones, but it´s the cold ones i`m writing about here. Some using cold brewed strong coffee, others coffee liqueur or coffee syrup, or muddled coffee beans in the shaker. I prefer to use either cold brewed coffee or coffee syrup, or a good coffee liqueur.

The three types of coffee I prefer to use are Kona coffee, Jamaican Blue Mountian or dark roast Community Coffee from Louisiana. They all have a very lush rounded flavor.. and lots of it! So what I wanna do here is put together what I think are some of the best coffee flavored tiki drinks in one place, plus adding updated versions of 2 of my own drinks.

But let´s start with the Atomic Grog´s Tribute to the Mai Kai`s Black Magic….

Tribute to the Mai Kai`s Black Magic

Tribute to 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 teaspoon Don’s Spices #2 (equal parts vanilla syrup and pimento liqueur)
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.

Labor intensive for sure with all these ingredients, but you will get rewarded! my pro-tip is to make the vanilla and cinnamon syrups, the rich honey mix and Don`s Spices #2 a day ahead, then you don´t need to bother with that when you`re starting to mix the drink. Then start with making the Don`s mix and the coffee (to chill) and the fresh squeezed juices.

I don`t have any of the elusive Kohala Bay rum, so I use what`s on hand, for now equal parts of Hamilton Jamaica Pot Still Black and El Dorado 15. Another tip is either Coruba or Blackwell rum, or equal parts El Dorado 12 year old (or 15) and Smith and Cross.

This drink is very coffee forward and well blended with the other ingredients. Of course the flavor will vary depending of which coffee is used, I used New Orleans Community Coffee, Dark Roast, which is very full flavored and strong coffee.

The next is Atomic Grog´s Tribute to the Mutiny

Tribute to the Mutiny

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
1/2 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1/2 ounce passion fruit syrup
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces light Virgin Islands rum
1 1/2 ounces Kohala Bay dark Jamaican rum
1/4 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
2 dashes Angostura bitters
2 drops Pernod or Herbsaint

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.

This recipe was based heavily on Atomic Grog´s Black Magic tribute, adding a few elements of the rum barrel. Same rum substitution for Kohala Bay as with the Black Magic Tribute. This one is a bit lighter since there´s a light rum instead of two dark, and equally coffee flavored but less of Don`s mix and no spices #2 but instead an element of passionfruit is added as well as 2 drops of Herbsaint, adding that subtle lace of anise – something Donn Beach often used among his arsenal of secret weapons.

The Banda Islands

Next up is an updated version of my Banda Island Punch using freshly brewed coffee instead of coffee liqueur plus a nutmeg syrup not made from just grated nutmeg but a nutmeg syrup made in Grenada from boiled whole nutmegs with the fruit flesh and all. (Morne Delice)

But the drink got it´s name because of the connection of nutmeg syrup and the Banda islands in Indonesia which are seven volcanic tropical islands which have an interesting but sad history. The Bandanese had long used nutmeg as a currency, which they traded for food with people from other islands.

But when they were colonized by first the Portugese and then the Dutch who wanted to have all the control of the nutmeg trade – then most of the Bandanese were killed in the raids and it ended with the Dutch having to import farmers from the Netherlands to take over the nutmeg farms.

Today the beautiful Banda or Spice islands are quite unknown and their location is so isolated that they still do not appear on many present day maps. They are manly visited by sailors and smaller cruise ships. I`d like to see those islands…that´s a travel destination in my taste!

Banda Island Punch (updated recipe)

Banda Island Punch

1 oz Coruba dark rum
1 oz St James 12 aged rhum agricole (or similar)
1 oz El Dorado 15
0.5 oz fresh lime
0.5 oz nutmeg syrup (Morne Delice brand from Grenada)
0.5 oz strong Kona coffee, freshly brewed, then chilled
2 oz fresh pineapple juice
Grated nutmeg on top
Garnish with a mini pineapple or other pineapple piece and tropical leaf wrapped around the glass

Blend in blender (or preferable a top-down mixer) at high speed for 5 sec and pour into a snifter, add more crushed ice if needed and garnish, finish with a little grated nutmeg on top.

Next up…a drink from Remixed that has the name of a volcano…

Krakatoa (from Jeff Berry`s Remixed)

Krakatoa2

1.5 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh white grapefruit juice
1 oz apricot nectar
0.5 oz falernum
1 tsp coffee liqueur
1.5 oz gold Puerto Rican rum
1.5 oz Demerara rum
Dash Angostura bitters
2 oz strong Kona coffee
1 cup crushed ice

Blend all ingredients except the coffee in blender at high speed for up to 10 sec and pour unstrained into a 36 oz snifter filled with ice cubes, float coffee.

And after the powerful Krakatoa – here´s my tribute recipe to one of my favorite drinks ( they are a few….) at the Latitude 29 – the Espresso Bongo! not that I have the recipe for it…I can only make a guess the proportions – but on the menu it says “Gold Jamaican rum bestirred by pineapple, coffee syrup, passionfruit, orange and lime” My guess is that the gold Jamaican rum is Appleton VX…I didn`t have it, so instead I used Appleton Extra and Coruba.

Then the orange might be orange juice… but I instead decided to use the fabulous Brazilian Zulu bitters which i wrote about a while ago, the Zulu orange bitters which has a very vibrant flavor. They contain exotic local ingredients from the rainforest. But to sub with I recommend Angostura orange which does just as well.

….and then I totally copy the awesome pineapple leaf garnish… 😀

Tribute to the Espresso Bongo – the Coffee Bongo

Coffee Bongo

1/2 oz coffee syrup
1/2 oz passion fruit syrup
1 oz fresh lime juice
1 oz pineapple Juice
1 oz Appleton Extra
1 oz Coruba
2 dashes Zulu orange bitters or Angostura orange

Add all ingredients and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with a pineapple leaf cut like a palmfrond….and 3 coffee beans!

And then we have this, apparently me and  Craig Hermann aka Colonel Tiki have made one Dark Magic each that are totally different 🙂 his version is the oldest and I wonder if this is the recipe that inspired the Espresso Bongo? or is the Black Magic?

Dark Magic (version by Craig Hermann)

Black Magic by Craig H

1/2 oz coffee syrup
1/2 oz Licor 43
1/2 oz passion fruit syrup
3/4 oz fresh lime juice
1 oz Appleton V/X
1 oz Coruba
dash Herbsaint

Add all and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with maraschino cherry and lime wheel. With compliments to Jeff “Beachbum’ Berry and The Mai-Kai’s Black Magic.

Now there´s a lot less ingredients than what was used in the previous Black Magic recipes, also I got no cherries for the moment so I made a different garnish. And then of course – I made my own version….and “bananaized” it a bit…

Dark Magic #2  (version by Tiare)

Dark Magic #2

0.75 oz each of orange juice, grapefruit juice, fresh lime and honey-mix
1  oz cold strong Kona coffee
0.5 oz homemade banana syrup*
1 oz Hamilton Guyana rum
1 oz Ancient Mariner Navy Rum (Caroni)

1.5 cups crushed ice, blended at high speed 5 sec and poured in snifter filled with more crushed ice. Garnish with pineapple leaf and tropical orchid.

Coffee and grapefruit sweetened with homemade banana syrup and made strong with potent rum! To make banana syrup* – either make a 1:1 simple syrup with dark sugar or use one readymade if you have, slice one ripe banana and with a fork mash it a bit in the pan. Then heat up to a slight boil, let boil for 10 sec while stirring and then take off heat and leave to sit for an hour, then strain and bottle.

And then….I found this recipe on Atomic Grog, the Pain Reliever, a drink made by Brian Miller.

Pain Reliever
(Adapted from a recipe by Brian Miller of Tiki Mondays with Miller)

Pain Reliever

* 1 ounce Myers’s dark Jamaican rum
* 1 ounce Ron Zacapa 23 aged rum
* 1/2 ounce fresh-squeezed lemon juice
* 1/2 ounce fresh-squeezed orange juice
* 1 ounce fresh-squeezed pineapple juice
* 1 ounce coconut cream
* 1/2 ounce Don’s Spices #4 (cinnamon simple syrup)
* 1/4 ounce double-strength Kona coffee, chilled

Pulse blend with 1 cup of crushed ice for 6-8 seconds, then pour into a Tiki mug – in this picture is a mug from Wild Thing Creations. Garnish with a pineapple wedge and grated coffee bean.

I don`t have any Zacapa or Myer`s, so I used Jamaican and Demerara rums, works just fine! or even better…Also note that coconut cream is not the same thing as “cream of coconut” (Lopez and Real) it´s the top part in the cans of coconut milk which is thick and creamy, (in most cans anyway) there´s also cans of just coconut cream. It´s also possible to make your own.

Now that was my last post for this tiki month! but like I said every month is tiki month for me so no changes here….

Thanks for reading, I hope you will find some inspiration to make a few tiki coffee drinks!