Here are three New Year tiki drinks to imbibe at the end of this year (and thereafter) Thanks for reading my blog and commenting on my posts which helps keeping the blog alive.
I`m happy to now be on the right side of the year soon – now we move towards spring and summer again even though very slowly..so here its not going to get any darker but slowly lighter, but i won`t see any change until beginning of march. For the moment it gets dark around 3pm.
I hope to mix many many drinks in the year to come..
A handful fresh pineapple chunks
Dash cinnamon powder
1t liquid honey
0.5 oz fresh lime juice
2 oz aged cachaca
A little champagne to top
Garnish hibiscus sugar rim, pineapple leaves and slice.
Crush dried hibiscus flowers into a fine powder and mix with a golden fine sugar. Rim a tall glass and fill up halfway with crushed ice – carefully to not ruin the rim, Muddle pineapple, cinnamon, honey and lime in a shaker, add cachaca and ice and shake well.
Double strain into the glass, fill up with some more crushed ice and top with a little bit of champagne.
2 oz rhum agricole blanc
0.5 oz golden raw sugar syrup
0.5 oz fresh lime juice
1 oz fresh grapefruit juice
Dash Angostura bitters
Small dash hibiscus grenadine
Garnish golden sugar rim and citrus leaves
Rim the glass with golden fine sugar and fill up halfway with crushed ice – carefully to not ruin the rim,.Shake ingredients and strain into the glass and add more crushed ice to fill Garnish with a few citrus leaves.
THE RISING SUN
2 oz El Dorado 3 year old cask aged rum
¼ oz Mozart Dry
1 oz pineapple juice
A little champagne to top
Garnish cocoa rim and mint
Rim the glass with cocoa powder, fill up with crushed ice. Shake ingredients except the champagne and strain into the glass. Carefully add more crushed ice to fill and top with a little champagne.
This is the newest product from Kahlùa (since 1936) and is a limited edition liqueur for this holiday season. The word Kahlúa means “House of the Acolhua people” in the old Veracruz Nahuatl languagein Mexico.The coffee used in the coffee cream liqueur grows in Veracruz, Mexico.
The coffee cream liqueur is made with Kahlùa which is made from 100% Arabica coffee beans that are shade grown in Veracruz and fresh, natural cream. Mexican vanilla beans and rum, are key components in creating Kahlua’s flavour and the cream adds another dimension enhancing Kahlua’s notes of vanilla, caramel and hints of dark chocolate. I think the addition of the cream adds a smooth creamy and very yummy taste and texture to the liqueur.
Kahlúa Coffee Cream will be available at retail in the US from october 1 through december 31 and be sold together with the rest of Kahlua’s range of coffee liqueurs, including Kahlua Mocha, Kahlua French Vanilla, Kahlua Hazelnut and Kahlua Especial.
The last TDN was sponsored by Kahlùa and so we got to try out this yummy product and mix a range of cocktails with it which was fun. I want to add one of mine here where Kahlùa Coffee Cream, Tequila reposado and Crema de Mezcal goes in the same glass:
1.5 oz tequila reposado
0.5 oz kahlua coffee cream
1t (very small) creme de cacao
2 oz fresh pineapple juice.
Float Del Maguey Crema de Mezcal
Shake, strain and serve with crushed ice and add a good float Crema de Mezcal. Fill up with more crushed ice and garnish with a pineapple leaf.
This is a drink for those who loves sweet stuff! if you like it less sweet maybe 1/4th Kahlùa Coffee cream is better. The crema de mezcal gives a real nice touch to this.
My impression of Kahlùa Coffee Cream is good, its smooth and mellow, yummy and creamy.
There´s a demand for more posts from the TDNs that includes some of the comments and i do agree, its fun reading – especially if you`ve been there for a while and gotten to know the wonderful people who populate the mixoloseum chat room, but a few comments cannot really give a true picture of how it is to take part of this online cocktail party, so if you haven´t been there yet – please stop by, we don´t bite and you don´t must mix a drink or even talk, but i`m quite sure you would want to once you`re in!
And besides all the fun and all the crazy jokes, there´s some serious discussions going on about how to mix good drinks and everything from making ingredients to the quality of spirits – the wealth of knowledge that springs forth outta this chatroom is immense.
I think this by far must have been the funniest of the TDN´s i`ve taking part in but there has been many…50 TDN´s since the first to be exact (not counting the one this last thursday which was sponsored by Kahlùacoffee cream) and i have missed only a few so i`m not sure. But one thing i know and that is that we broke the record this time. I`m not sure how many we were at the most but before i had to leave we were 43 happy imbibers in there.
And that of course makes up for many drinks and the theme this time when we celebrated our one year anniversary was a theme well worthy our one year celebration – Tiki. Both Jeff ”Beachbum” Berry and Martin Cate stopped by and the prizes were also many and fine – and now and then enlightening and informative or just plain funny announcements ”by Stan” popped up to help keep things in order.
“Stan Jones Announcement to all:
Junkhauler! I approve of your use of an ingredient no one has ever heard of, yet you claim you can “find it at your local grocery store Perhaps you’ve died and are actually visiting SJ Mart, where we do indeed have the juice of every nut. For your Holmes-like efforts, you have won your book of choice from the Mud Puddle collection!”
Prizes included the new series of Mud Puddle Books’ cocktail guides, a gold barspoon provided by Cocktail Kingdom, booze provided by the CSOWG, tiki mugs and ingredients from Cass (junkhauler) and the CSOWG.
Yes this was the happy imbibers night..
Dr. Bamboo : I need a t-shirt with “it’s getting all drunk in here” on it.
Camper : Dont forget to put people’s names nerd- we’ll never remember.
JenTiki : It’s past my dinner time gang. Might drop in later. Bye for now.
Camper : It must be weird to eat dinner somewhere other than in front of the computer.
Deviator : In honor of TDN – Tiki Drink Night – I will be selecting recipes at random from Sippin’ Safari
Martincate : Stand by for action! Any thing can happen in the next half hour!
Tony_harion: I´m beginning to think there´s no such a thing as a queue.
DPlanner: Queue is on hold for a bit, per the queuemaster
And so it went on..
One of the other announcements encouraged us to find our Stan T-shirts – ”First person to post a picture of themselves in their Stan Jones t-shirt on Facebook and in here gets a muthaboudreauing prize”
(unf mine was in the laundry)
Who won the prize? John or Blair? that remains a mystery.
Later in the night there was a communal fernet shot – i bet it was the first global communal online fernet branca shot ever made:
Stan Jones Announcement to all:
Everyone go get a shot of Fernet now. Do not hesitate! We will do it like the A-Team.
TDN TIKI-TIME! THE WORLDS BIGGEST ONLINE COCKTAIL PARTY – ONE YEAR CELEBRATION!
I can´t believe how fast time has flied, its time for our 1 year anniversary of the Mixoloseum’s weekly online cocktail party – Thursday Drink Night aka TDN!
It started so small and it has grown more than i could imagine during this year that has gone. There has been many nice cocktails made – no less than 500 original cocktails – and that during 50 TDNs and every time its fun to be there chatting and mixing the night away. I have lost count on how many beautiful sunrises i´ve seen during aTDN night.
“When Thursday Drink Night began as a small gathering of booze nerds who just wanted another excuse to hang out and mix cocktails, I had no idea we’d be looking back a year later at 500 original cocktails and a mountain of prestige.
Brands are now building TDN into their marketing budgets, and it has become the “cool thing to do” as word continues to spread. And not little brands, but huge marketing behemoths like Diageo. Live events are no longer a special treat, but built into nearly all upcoming sponsored nights.”
“The Mixoloseum has hosted 50 Thursday Drink Nights since the first mixological day. In that time, cocktail enthusiasts, writers, and bartenders have created over 500 original cocktails using everything from Fernet Branca to buttermilk.
Guests who once came in fear of all the homemade syrups and bitters being slung about like fool’s gold in the chat room now make their own cinnamon syrup, have two local sources for Ting (in case one runs out), and don’t bat an eye when someone calls yellow Chartreuse instead of green.”
– Best Original Tiki Drink – 50cm gold Japanese bar spoon
– Best Gin Cocktail – Bottle of Port of Barcelona gin signed by the distiller.
– Best Absinthe Cocktail – Bottle of Obsello absinthe signed by the distiller.
– Best Spiced Rum Cocktail – Bottle of Old New Orleans Cajun spiced rum
– Last One Standing – If you close the doors on our party, you will get yourself a pick of one of Mud Puddle’s six new cocktail book releases.
– First two newcomers who submit a drink – More books! Pick from Mud Puddle’s line-up.
We’ll also be giving outAnnual Awards throughout the night (e.g. Person who consistently submits the worst drinks).
To join TDN Tiki – sign in to the Mixoloseum Chat Roomthis thursday sept 3rd at 7pm Easternand join the TDN which will go on until last man standing to blow out the tiki torch or we all get moemoe.
This is a Mexican rum, yes it is – and in fact its the first Mexican rum i try.
This rum is produced by the Villanueva family who since three generations back has hand produced fine spirits in the town of Cordoba in the province of Veracruz in eastern Mexico. This province has for 500 years now been famous for their sugarcane.
Rum was in the 16th century actually one of the most popular beverages consumed in Mexico, but the Spanish during their dominion made sure rum was prohibited. But luckily for us today there was a few still that secretly continued producing rum – and the name ‘Los Valientes’ (it means the Valiant Ones) is in honour of the brave fighters of the Mexican Revolution. I had no idea about this, so interesting to learn!
This rum is a rare cat…they use not only the molasses in this small batched rum but also the sugarcane juice – which is fermented with natural yeasts and then double distilled in pot-stills followed by charcoal filtering. I`ve not heard of a rum using both molasses and sugarcane juice before.
The molasess is distilled in column stills and its the heart of this distillation together with the sugarcane juice – in a ratio of 70:30 juice to molasses – that goes into this rum.The rum is aged in used American white oak barrels producing a light and refined flavour to the finsihed product.
This is a very interesting rum indeed! The 10 and 15 year rums are made at 40% abv while the 20 is 43% abv.
When you know the history of a rum and where it comes from it`s even more interesting to sample it, to try to pick up all the flavours in the nose and mouth and get a picture of the whole. It cannot compare of course with visiting the distillery but knowing a rums history and how its made takes your experience to a higher level, making it more complete.Rum tasting is an ever-learning experience and an art in itself which can only be perfected by training. Gaining experience and training your palate is a long process that takes time and i`m only at the beginning of what i consider a long pleasant journey.
So here we go with these three very intriguing rums – and indeed these are good rums:
Ron Los Valientes 10 year Old
In the nose i find a hint of plums, then oak and sugarcane.The flavour has a slight balanced fire and its molasses, dried tropical fruits, a slight hint of the sugarcane juice but not grassy and herbal – actually i expected more of that but its very light and balanced. And its definetily flavours from the oak there and is there a slight hint of dark chocolate? yes it is.
Its not a heavy rum, its rather light in character and it goes down very easily.
Ron Los Valientes 15 year Old
The first thought that crossed my mind when sampling the nose of this 15 year rum was “old pirate times”, i could almost mentally see the ships… Note i said the “feeling” because that´s what the aroma gives you as well – a feel. The aroma itself is to me molasses, sugarcane and old oak followed by burnt caramel. Its heavier on the nose than the 10 year old and the taste is more spicy and has more woody depth while the 10 year has more caramel.
Ron Los Valientes 20 year Old
The oldest of the three brave rums. The nose is so pleasant…with caramel notes. Nice notes of oak paired with dried fruits and molasses. It has the most depth of the three and some fire too as it should. The 20 year old rums are numbered and hand signed. I like the 20 year the most, i find it to be the most complete of them.Then very closely comes the 10 year old, it has a great flavor, is smooth and then there´s something more in its flavour..
Its followed by the 15 year old with its spicier and oaky flavour – a “happy” rum.They are available in the UK but i don´t know about the US.
Do we need a cocktail here as well? – yeah i think we do..a little rum old fashioned.
TRINITY RUM OLD FASHIONED
1 oz Ron Los Valientes 10 year Old
0.5 oz Ron Los Valientes 15 year Old
0.5 oz Ron Los Valientes 20 year Old
1 tsp raw cane sugar syrup
2 dashes Adam`s Boker´s bitters or Angostura
Add syrup and bitters to a small Old Fashioned glass. Add ice and stir. Add the rums and stir again. Drop a piece of lime and a good quality cocktail cherry in the glass.
You could use an orange peel here and spray some oil over the surface of the drink, but i preferred to simply drop a lime today.
When i first tasted Martin Miller´s gin i found it had a special flavor and i really like it, it has a smooth and a bit earthy-bitter juniper flavour paired with an overall pleasant spicinress and slightly bright citrus and herbal flavours in between.
There´s one thing i specifically like with good gins and its that you can make such refreshing cocktails as gin contains both fruity, citrusy, earthy and spicy elements.
Actually gin is flavored alcohol – but it isn`t that simple.The alchol must be re-distilled and made from grains of the highest quality, there´s a lot of herbs, spices, roots and citrus peels involved which are picked from all over the globe and individually treated. All done by recipes kept secret to only a few of the makers.
And then you have the distillation which is a whole process of its own.Martin Miller`s gin is distilled by a single pot still (as opposed to most gin`s using three pots) using only the heart of the distillate, discarding the rest which isn`t re-distilled.This single pot still which seems to make the flavours more concentrated is called Angela and was made in 1904.
This is the gin that uses pure soft glacier water from Iceland because this water is said to be cleaner, softer and full of life force. I find that pretty amazing that they actually ship the gin all the way to Iceland! There its blended with more neutral spirit and glacier water, then its shipped away again.
There´s no doubt that this is very soft and i wouldn`t mind trying that glacier water sometimes just to see how it tastes by itself, i just don´t know how a bottle of pure glacier water from island would reach me unless i go there myself.
As for steeping the herbs and spices the old traditional methods are used where the botanicals are steeped overnight in spirit and hot water and this gentle maceration is what is needed to create a premium gin.The dried citrus peels are also separately distilled in order to achieve a brighter citrus flavour.
The dried bitter seville orange rind is the most important botanical after juniper in gin making and personally i love the bright seville orange flavour – it has such a refreshing aromatic aroma, and my homemade seville orange syrup always goes fast.In Martin Miller`s gin lemon and lime rinds are also used.
These are the botanicals used as far as i know, surely there are some secrets too:
Juniper, seville orange, lime, lemon, coriander, angelica, liqorice root, cassia bark and to bind it all together and impart a floral aromatic flavour – Florentine iris.
I try sometimes to make just one cocktail in my posts but mostly it doesn´t work, and that is simply because i enjoy making them so much! So here are four, at least its not ten! three of them was submitted to the TDN. Unfortunately they are all quite similar, that is because i like the light and fresh style of drinks with gin, like gin&tonic.
GRAIN OF PARADISE G&T (GOP)
1.5 oz Martin Miller`s gin
0.5 oz GOP syrup
0.5 oz fresh lime juice
Top with a good quality tonic water
Build in glass over ice and garnish with lime wedge or if you can find it – Grain of Paradise leaves.
This is a very fresh G&T with a slight peppery note, the flavor of Martin Miller´s gin shines through just perfectly – serve it with the glass loaded with large ice cubes! This is for the moment my favorite cocktail.
GRAIN OF PARADISE SYRUP
Make a simple syrup using 1:1 water and raw sugar, add a handful lightly toasted grains of paradise seeds and boil lightly for 2 minutes, then reduce the heat and simmer for another 5 minutes, cool and strain into a clean bottle.
The grains of paradise seeds adds a slight earthy hot peppery aromatic flavour.The plant is related to cardamom and surely looks very similar but with thinner leaves, also reminding very much of the ginger plant. Its also called Guinea pepper or Melegueta pepper.
GOP`s are found (at least here) in speciality stores and by health or herbal medecine suppliers.To substitute GOP you may use a mixture of pepper and a little ginger.
2oz Martin Miller`s gin
Juice of ½ lime
piece of red chili
0.5oz simple syrup
1 stalk fresh mint
Muddle chili, lime, mint and simple. Add gin, shake and strain and pour into ice filled glass.Top with tonic.Garnish one large red chili and mint or other green leaf.
MARTIN MILLER´S SPONSORED TDN
As a grand finale after much gin in the mixoloseum chat room we were sponsored by Martin Miller´s gin this last thursday and there were many drinks parading. Part of the crew were doing TDN live from Bourbon and Branch in San Francisco.
This was the announcement:
TDN – Martin Miller’s Gin Thursday Drink Night has had a love affair with gin lately, and I’m pleased to say it’s ending on a sultry note. Martin Miller’s gin is like the triple cream offering on the cheeseboard. You save that last cracker and dot of kumquat-vanilla jam for the final remaining sliver of goopy heaven.
This week, Martin Miller’s gin is that morsel of yum. Join us on TDN where we’ll be mixing an endless onslaught of original ginny libations. A contingent of freaky mixologists will be live at Bourbon and Branch in San Francisco, mixing up MM potions live.
There will be a webcam and Camper in the same location. Saying more would be pointless.
As far as i could see from the webcam Bourbon and Branch is a real interesting and nice looking place.
It has an intersting history taking you back to the era of Prohibition when the sale and consumption of alcoholic beverage was outlawed.Its an actual speakeasy that operated illegally at this location from 1921 to 1933. During prohibition it was a “cigar shop” – The JJ Russell Cigar Shop – and operated from 1923-1935 during the height of prohibition at the very same address that today is Bourbon & Branch.
This speakeasy featured five secret exit tunnels which are still there today and the exit tunnels allowed for a quick underground getaway from the basement speakeasy.The most obscure was specifically made for the ladies exit leading a safe passage a whole block away.The speakeasy actually managed to escape the the governments prohibition agents attention for the remainding time of the prohibition.
I find this fascinating, hope to be able to visit some day.
Its really fun to see your own and the other drinks being mixed up live and commented on in addition to the global mixing in the chat room that is TDN.
The prize for the best cocktail of the evening will be voted by a poll at mixoloseum blog and the winner will receive a bottle of Bitter Truth orange bitters courtesy of Mud Puddle Books.
Usually its about 30 cocktails per night that is made when its TDN and of course you cannot try them all, but of all the drinks that were submitted, here are a few of mine plus one whimsical late-night volcano fire drink and one tasty cocktail from cocktailnerd. Many thanks to the bartender Jon Santer for mixing up our drinks at Bourbon & Branch. He was one of the bartenders who was there when B&B opened.
2 oz Martin Miller´s Gin
0.5 oz seville orange syrup
1 oz Aperol
Bitter lemon soda to top
Shake all ingredients except the soda, strain and pour into a hiball filled with large chunky ice. Garnish with a orange slice and fresh mint (also in the glass)
Very similar to the GOP but with a slighly orangey-bitter flavor of both the seville syrup and Aperol instead.
2 oz Martin Miller´s gin
0.5 oz simple syrup
1 oz fresh grapefruit juice
1-2 thin slices fresh ginger
Dash Bob`s cardamom bitters (or muddle a few green cardamoms with the ginger and syrup)
Prosecco to top
Muddle ginger and simple syrup in shaker. Add gin and grapefruit juice, shake hard and strain into a highball and garnish with a ginger slice or cardamom leaf.
VOLCANO QUEEN (by Tiare and Rick)
1 oz Martin Miller´s gin
1 oz rhum agricole blanc
0.5 ox fresh lime
0.5 oz orgeat.
Top with bitter lemon soda or other soda. Float Jwray. Garnish: Pour Jwray in a passionfruit shell, set alight and dust cinnamon on top to get those flames alive and sparkling.
This is an example of the kind of drinks that are most spontaniously invented on the spot during the late TDN hours.
And here is a original concoction from no other than Cocktailnerd – the King of Word Replacements in the Mixoloseum chat room – the recipe calls for Creme de Framboise which i didn´t have, so i made mine with Creme de Cassis, it was also tasty but i`ll have to re-make it later as i want to mix it the way its supposed to.
LONDON BRIAR (By Cocktailnerd)
2oz Martin Miller’s Gin
0.5oz Creme de Framboise
0.5oz Lime Juice
0.25oz Maraschino liqueur
0.25oz green chartreuse
Shake togehter the whole thing and strain into a ice-filled glass. Enjoy!
Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!