YELLOW BOXER & RUM BOXER

Here´s a little drink i´ve been curious about for a while but never had the time to try out until now when it´s time to get back to normal work after the Tales is over for this time.

The Yellow Boxer i found in Remixed by Jeff Berry – but who made it?  where is it coming from? what inspired it or made it happen? – well… i have no idea. Browsing through the interwebz  for research didn´t lead me to any much info, just recipes but no info on it´s history. In any case fresh lemon juice, tequila, galliano, lime and orange must be tasty right? and also this is such a drink that you can play with and have some fun.

So what do you do with a drink which you cannot find any info about apart from the recipe? well, you mix it up… it better taste good since it`s just the drink i can come up with in this post..

YELLOW BOXER

3/4 oz fresh lemon juice

3/4 oz orange juice

3/4 oz Rose´s Lime Cordial

1/4 oz Galliano

1 2/4 oz tequila (i used a reposado, Los Tres Tonos)

Shake with a scoop of crushed ice and strain into a tall glass filled with fresh crushed ice.

It was a while since i did something with tequila, it´s mostly rum being poured here…With tequila and many other spirits  i´m more like a periodic user, i don´t know why it´s that way but i guess it´s just the way i roll.

Anyway, back to the drink, how did it taste?

Hm…it was good…refreshing…and nice…but not WOW – and so i was dying to make a twist of it. Some drinks just calls for that and it´s something i really enjoy doing. Now i wanted something spicy, paired with something fruity, tart and sweet and then something dark..mellowed by something soft..

So i decided to use two rums i like very much, unfortunately one of them is impossible to find outside of the States or maybe even New Orleans, it´s the ONO Cajun Spiced rum i`m talking about. The other rum is Coruba dark, a very handy and versatile rum i always want on my shelf, i`m sure many of you readers agree on that.

I don´t know how to sub the ONO Cajun Spice though..but maybe a lightly cayenne and cinnamon, nutmeg, ginger and clove infused dark Jamaican rum would add a similar spice but it wouldn´t be the same thing of course.

I don´t know exactly what goes into the Cajun Spice – on their website it says – “A blend of rums are combined with the kick of cayenne and cinnamon, hints of nutmeg, ginger, and cloves to create this truly unique, truly New Orleans flavor”

It`s a pity this rum isn´t sold worldwide, it´s such a good rum and i`m sure it would sell well too, i haven´t yet met anyone who have tried it and not really liked it. It`s this kinda rum that once you try it you`ll keep coming back for more.

RUM BOXER


0.5 fresh lemon juice

0.25 oz fresh lime juice

1 oz passionfruit juice

1 passionfruit, one half goes into the shaker, the other half is for garnish

0.25 oz Navan vanilla liqueur

0.5 oz sugarcane syrup (Petit Canne)

1.5 oz Coruba dark rum

Float 0.5 oz Old New Orleans Cajun Spiced Rum

Shake with a scoop of crushed ice and pour unstrained into a double old fashioned glass and add up with more fresh crushed ice. Float ONO Cajun Spiced rum and garnsih with a speared half passionfruit shell and either mint or other green leaf.

Well this was a very tasty drink! it`s fruity, sweet and sour, tart, spicy, rummy and layered. I think i`m lucky today!

I hope you can try it out with the ingredients listed, if not, try to get as close as you can. Also this is a drink that allows much experimentation, i bet this would be nice with a float of mezcal as well or aged rhum agricole.

So there i got my passionfruit and vanilla drink which i wanted to invent ever since i went to that vanilla session at Tales.

TALES OF THE COCKTAIL 2011 – part 3 – Mai Tai – A Paternity Test & Vanilla Vanilla baby!

MAI TAI – A PATERNITY TEST


This seminar was led by Jeff Beachbum Berry, Ian Burell and Steve Remsberg – a trio guaranteed to both enlighten and amuse.

Since the Mai Taii is my favorite cocktail this also was a must seminar. The contoversy of the who made the Mai Tai has been going on for so long but after this seminar the whole thing is a bit clearer at least to me.

I have always been of the opinion that the Mai Tai is Vic´s but how it became his has been a bit blurry, was it a copy of the QB Cooler or not? well now i know – it was a drink in it´s own right inspired by the QB Cooler which by the way we also were served during this seminar. I will never cease to be amazed at how alike they taste – the Mai Tai and the QB Cooler despite the different ingredients.

The seminar took us through the history of the great Tiki bars and then the Mai Tai controversy which now is pretty much cleared up. It`s amazing how a topic can keep being discussed year after year after year and still manage to fascinate people all over the world, that says something about the power of the Mai Tai..

Despite it´s appeal, the Mai Tai wasn´t an immediate success like the Zombie was which also is the very first Tiki drink. It wasn´t until in the year 1954 with the Matson Line that the Mai Tai became famous and the Mai Tai did for Vic what the Zombie did for Don.

So Trader Vic´s Mai Tai is a drink in it´s own right folks! and is one of these drinks that has a perfect balance and flavor.

The 1937 QB Cooler

Remsberg`s oh do cool portable blender.


Ian did bring along a big antique style shaker which he used to ROCK and SWING the drink instead of shaking it…i told ya these guys are amusing!

We also tasted the Florida daiquiri #2 which is very alike the Mai Tai, only a few ingredients differ.

It was a very interesting and also amusing session with a solid trio in the tiki drink and rum world.

VANILLA VANILLA BABY!


This seminar was another not to miss session since i love vanilla and find the vanilla to be one of the most interesting plants and spice on earth.

The session was held by Philip Duff and he took us through how vanilla is made, it´s history and chemical components – this orchid is iamazing. Since i´ve been growing orchids for over a decade and have vanilla as my favorite spice i`m very familiar with it but there´s always something more to learn when it comes to this exotic spice.

Is there any more exotic and sweet smelling mellow spice on this planet? i don´t think so and Philip did a great job presenting it with both knowledge and humour. Of course we were served some  good cocktails as well as tasting samples of vanilla extract, Cariel vanilla vodka, Licor 43 and Stoli Vanil who were the sponsors of this seminar.

One of the cocktails had fresh passionfruit in it and a half shell for garnish and i have never tasted such yummy, fresh and s´crsip passionfruits before, those we get in sweden does not have that same great flavor, these were amazing!

Those who knows me and/or read my blog knows that i use a lot of vanilla in my cocktails and to make syrup and extract. Vanilla is so versatile and my favorite is the Tahitian bean which is fatter, thicker and more floral.

Beautiful, intriguing, sweet smelling, expensive, sexy and irresistible – that is vanilla…and in combo with passionfruit as in this cocktail we got it´s a killer! maybe it´s time to try to dream up a vanilla and passionfruit cocktail?

 

CHOCOLATE JULEP

chocolate-julep-close

Love me some Juleps…

It´s julep time and i`m not going to pass the opportunity to post a mint julep on Derby Day! few things are bettter than sipping slowly on a cold mint julep..especially if i s a hot day.

Since i did post a classical julep last year i`m gonna mix up a variation this year using my favorite chocolate spirit Mozart Dry which i can just feel will be very tasty in a julep. I`m into a chocolate craze for the moment and cannot have enough of Mozart Dry and chocolate mint combined.

I did a chocolate Mai Tai a while ago and now i s a chocolate Julep, not sure what comes next if anything but that will show.

This isn´t going to be a long post since i wrote about the history of the julep and the original recipe etc before and you can read it here and besides there´s tons of info out there about the mint julep and the Kentucky derby day which takes place every first saturday in may.

What interest me the most since i`ve never been to any derby and i`ve never been into horse racing either is of course the julep! that is something i can relate to – and i think its a very fine tradition.

CHOCOLATE JULEP

chocolate-julep

2.5 oz Bourbon (Using Maker´s Mark)

0.5 oz sugar syrup

0.25 oz Mozart Dry Chocolate Spirit

Plenty of mint leaves, or a handful – i used chocolate mint to pair with the chocolate flavor in this julep.

Lightly muddle mint and sugar syrup together in a julep cup, don´t muddle too hard since that will bring out bitterness from the leaves. When done muddling add Bourbon. Add shaved or crushed ice and stir drink gently until a frost forms on the outside of the cup. Ah…this is lovely!

Then top off with crushed ice and garnish with a sprig of mint.

As usual Mozart Dry doesn´t disappoint, it adds a subtle hint of very fine chocolate which in no way overpowers the drink, instead it blends well with sugarcane syrup and bourbon and stays in the bacground, it`s simply awesome.

I`m not sure i can stick with just one here. This is a wonderful way to start a saturday! of course i had to make me another later on but that one i made in a glass since i also like the color of the spirit, syrup and ice in a julep, it looks so tasty.

Also i added 0.25 oz of Navan vanilla liqueur to go with the chocolate and took down the sugarcane syrup from 0.5 to 0.25 oz. So 0.25 oz each of sugarcane syrup, Mozart Dry chocolate spirit and Navan.

chocolate-and-vanilla-julep

Chocolate and Vanilla Julep

Not a big difference, the vanilla added some very slight softening notes to the chocolate and as chocolate and vanilla goes hand in hand it was good. Now the Mozart Dry actually does contain some vanilla as well but the result of adding a little Navan didn´t make it overpowering in any way.

I have no doubt that that is because the Mozart Dry is a very high quality chocolate spirit that is dry and crisp with a very fine chocolate flavor which makes me think about very dark chocolate – and it´s  not so sweet and also Navan is a very fine liqueur made with natural vanilla beans from Madagascar.

Then also there wasn`t much added – only 0.25 oz of each. Overall the chocolate and vanilla flavors in these two mint juleps were subtle and didn´t change the “julep flavor” which is what i wanted.

‎”Sip it and say there is no solace for the soul, no tonic for the body like old Bourbon whiskey”

The whole recitation that is a part of the very special way the Mint julep is made by Chris Mac Millan can be read and seen on video here.

Now sit back, sip slowly and relax..

VANILLA SMASH to beat the cold

vanilla-smash-close1

The fragrance of the lightly bruised mint that blends so well with the fresh lemon and warm vanilla scent is heavenly..

A mix of lemon, rye whiskey and vanilla syrup topped off with fragrant mint, is a sure good drink to beat the cold of the winter.

Its friggin`minus 11 degrees F (-24C) here now, or at least it was yesterday in the morning and i am not a winter person at all, i freeze under 60 and prefer temps in the 90s so i sure need something to keep me warm and the Vanilla Smash is a good drink. Its just my take on the Whiskey Smash, adding some warm fragrant and soothing vanilla in the mix.

Many recipes uses Bourbon but i found one in Jerry Thomas 1862 “How to Mix Drinks” that uses rye instead. This drink is very close to the Mint Julep and if you add some passionfruit syrup and grenadine you get the PortLight.

The Whiskey Smash from Jerry Thomas book is as follows:

WHISKEY SMASH

2 oz rye

2 tbslp simple syrup

1-2 dashes orange bitters

6 mint sprigs

3 lemon wedges

How to mix is the same as with the Vanilla Smash.

Usually i mostly drink rum but i also like whiskey…and in any case i like spirits that`s got natural flavor and personality.

The vanilla i´m using here is a homemade vanilla syrup made with Tahitian beans which i think are the best. I would also warmly recommend Trader Tiki`s vanilla syrup which is outstanding and would do the job just as well.

VANILLA SMASH

vanilla-smash

2 oz rye whiskey

2 lemon wedges

6-8 large mint leaves

0.5 oz vanilla syrup (mine is made with Tahitian beans and light muscovado sugar)

1 vanilla bean for garnish

In a shaker, muddle the lemon wedges to get the essential oils into the drink along with the fresh juice, then add the mint and lightly bruise the leaves but not too hard to avoid bitterness. Add rye and vanilla syrup  Shake vigoriosly  with ice and strain into a rocks glass with ice chunks. Garnish with a vanilla bean.

There´s something i particularly like with this cocktail..the fragrance of the lightly bruised mint that blends so well with the fresh lemon and warm vanilla scent is heavenly..

The flavor is ridiculously tasty, i think i have a winner here! one of those that i will keep in rotation.

Try it! Enjoy!

vanilla-syrup-with-muscovado

Freshly made vanilla syrup with light muscovado sugar.

MxMo XLVII: Punch

mxmologo

I have a feeling of slipping in on a banana peel here, i forgot it was monday yesterday..

The topic is punch. There are many different kinds of punch and the host Hobson`s Choice states that “There aren’t really any specific limitations on this month’s subject”  and “Keep in mind that we are at that time of year when there are some wonderful citrus varieties available at the market. And in the warmer climates, we are already seeing the first of the Spring berries.”

There`s along tradition of punches and it would have been interesting to go more into it but i feel i don´t have time now as i need to whip up a cocktail pronto so i`ll keep it simple and mix up another type of punch that belongs to warm tropical days and nights.

I´ll go for lime and i`ll make a punch inspired by the Ti Punch – but not a traditional Ti Punch. The traditional Ti Punch is a simple as its delicate and so well suited for the tropical climate in where it was born.

Its rhum agricole, lime and sugar or cane syrup, maybe an ice cube or two, stirred in a rocks glass.

I`m using rhum agricole too – both aged and white, together with fresh lime juice and palmsugar and raw sugar, Trader Tiki`s exquisite vanilla syrup and then topped with a little Ting ( my faithful companion).

PALMSUGAR PUNCH

palmsugar-punch

1 oz rhum agricole vieux

1 oz rhum agricole blanc

1 tsp palmsugar

1/4 tsp golden raw sugar

1/4  oz Trader Tiki`s vanilla syrup

Lime and mint for garnish

Add ingredients in mixing glass and stir together well with ice, then strain into a punch glass and top with Ting. Garnish with lime and mint. You may adjust the levels of syrup and sugar to your own taste, this drink is forgiving.

This is a drink that talks about summer, well – its not summer yet but i pretend all year that it´s summer.

Happy Monday! (well-tuesday)

NAVAN – NATURAL VANILLA LIQUEUR

navan-vanilla-liqueur1

As a real vanilla geek i was happy to receive this vanilla liqueur – now i got a perfect excuse to indulge myself and everybody in vanilla flavored cocktails..

Navan is made by Grand Marnier and is made with natural ingredients and as we know vanilla isn`t the cheapest spice. The quality of  Navan is good and the bottle is handsdown gorgeous, the flavour is very embracing, warm and aromatic. Sweet yes but still less sweet than you may expect due to its cognac base. Picture an exotic climbing vanilla orchid in bloom embracing you..then sending you whiffs of aromatic sweet vanilla fragrance – that´s its nose, until you dip your nose deep into the bottle, then the cognac heaviness takes over but with a sweet overtone.

The vanilla beans used to make this product is the bourbon vanilla beans from Madagascar. The process in pollinating and curing vanilla is a long complicated and burdensome affair and thus the price is high. The vanilla orchid flowers does only bloom for a few hours in the morning once a year and thus needs to be hand-pollinted very quickly.

After the green beans has grown ready to be picked they need to be treated for several months in order to become the fragrant oily dark brown vanilla pods as we know them from the shops.

The aroma of vanilla is pure pleasure..its warm, fragrant and embraces you with its lingering scent and the flavour is sweet and aromatic. Its well known that a bit of vanilla liqueur serves very well as component that ties things together in many cocktails and especially in Tiki drinks.

In the year of 1827 the first liqueur was created for the house of Grand Marnier and at a time when were expensive and hard to find. Now some 200 years later this cognac based liqueur is made with vanilla. Its not brand-new, its been here for a while but its the first time i get a chance to try it. There´s a village on the northeast coast of Madagascar called Navana and the name comes from it and its also from here the beans in the liqueur is from.

The beans are shipped to France and then they are macerated in neutral spirit for a few weeks to extract all the flavour. After that the vanilla beans are combined with aged French cognac using the same procedure as is used in the creation of Grand Marnier.

This is a nice vanilla liqueur and if you like vanilla then i recommend you try to get your hands on a bottle of Navan.

SCENT OF AN ORCHID

scent-of-an-orchid

2 oz tequila reposado
1/4 oz raw sugar syrup
0.5 oz Navan
0.75 oz fresh lime
Club Soda

Shake over ice, (not the Club Soda) strain into a glass with ice, top with a little Club Soda. Garnish with vanilla bean.

MADAGASCAR

madagascar

1.5 oz Bourbon
0.5 oz Navan
0.5 oz passionfruit syrup
juice of ½ lime
1t hibiscus grenadine
1 oz passionfruit juice

Shake everything except grenadine over ice and strain into an old fashioned glass filled with cracked ice. Add grenadine and more ice to fill. Garnish with 2 vanilla beans.

MYSTIQUE

mystique

2 oz rhum agricole blanc
1 oz fresh pineapple juice
0.5 oz Navan
Juice of 1/2 fresh lime
1/4 oz cinnamon syrup

Mix things together in a shaker with ice, strain into a glass with crushed ice and garnish with a cinnamon stick and vanilla bean.