As a part of the montly topics that the members of the CSOWG are writing at the mixoloseum blog i choosed to write about the Kamehameha Rum Punch.This interesting drink recipe is from Sippin`Safari and originates from the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink around 1960.

But there´s more to the name than that.

I also found a very interesting version called The Kamehameha Mighty Punch.

Kamehameha Punch – an exotic blend of dark and light rums, fresh juices, blackberry brandy and more..

The Mighty Punch is a tasty mix of tropical juices, mango pure, Tahitian limeade and cayenne pepper!

So head over to the Mixoloseum blog to read more about this Royal Punch and the Mighty Punch and sample the recipes and the story about this punch!

There´s something very special and relaxing about a tall tiki drink that once you really feel it – you know it and when the tiki has got that magical grip on you you`re probably hooked for life which isn´t a bad thing.

These are two exotic and tasty tiki drinks you shouldn´t miss.

International Cachaca Day

Cachaca – made from distilled cane juice is one of my favorite spirits (after rum 🙂 then again, this is rum`s cousin and its time to celebrate the International Cachaca Day!

International Cachaça Day was started by Sociedade Brasileira da Cachaça, a Brasilian government organization. It was created to commemorate June 12th, 1744: the day when Portugal, then the colonial authority in Brasil, outlawed the production and selling of cachaça.

Cachaca is most commonly used in the all popular caipirinha but also the batida is a refreshing drink and very common too.

Batidas (pronounced ba-chi-da) means “shaken” or “milkshake.” in Portugese. Its cachaca cocktails made with fruit juice or pureed fruit, usually with sugar added. Milk or sweetened condensed milk are also commonly used.

How thick you want it its really up to you, just add more juice if it gets too slushy.

Mango Cardamom Batida

In blender:

2 oz cachaca

3-4 slices of mango

0.5 oz fresh lime juice

Dash cardamom bitters (or use other bitters – then call it just mango batida)

1 oz sweet condensed milk

1 cup crushed ice

Garnish mango slices and mint

Strawberry  Mint Batida

In blender:

2 oz cachaca

3-4 strawberries

0.5 oz fresh lime juice

1 oz sweet condensed milk

2-3 mint leaves

1 cup crushed ice

Garnish fresh mint

So mix up your caipirinhas and batidas and everything else Cachaca.


2 oz cachaca
1 oz fresh blood orange juice
0.5 oz orgeat
0.5 oz fresh lime juice
3 slices fresh ginger
Ginger ale to top

Muddle the ginger slices with lime juice and orgeat in shaker. Add cachaca. Shake over ice and strain into a rocks glass filled with crushed ice. Top with a splash Ginger Ale.

Garnish blood orange wedges and mint.





This is some great news! when i got the press release i say yaaaaaaaay! its longtime i`ve been waiting to be able to order the mole bitters for instance.

Bittermens Bitters has now entered into a partnership with The Bitter Truth, who are as we know award winning German producers of many interesting classic and lost bitters, spirits and other cocktail flavorings. Now the Xocolatl Mole and Grapefruit Bitters will be exclusively produced and marketed under a shared The Bitter Truth/Bittermens label. And over the coming months these bitters will be available through The Bitter Truth’s worldwide distribution.


These bitters has chocolate and spice flavours. Its inspired by the mexican mole sauce and highlights tequila, aged rum and whiskey cocktails.


When you want a citrus punch to your white rum, cachaca, tequila, mezcal cocktails.

All you need to do now is go to The Bitter Truth`s online shop and place your orders and as soon as the first production batches are ready in July, they’ll be sent out on a first-ordered, first-shipped basis.



Picture by John Hearn – The Bastard´s Booze Blog.

Genever manages to taste like gin and whisky at the same time..Initially gin was very similar to genever, but over time it developed a distinctive style, eliminating malt wine. But the original juniper flavored spirit was genever – originating from Holland.

As always this TDN was fun and educational. Little did i know about the history and making of Bols Genever but that was soon changed when Tal Nadari started to educate us on the history of the making of genever and gin.

There are several recipes for genever but this specific recipe do not use any sugar. There`s Jonge jenever “Jonge” (young) jenever which has been in existence since the 1950`s – and there´s Oude (old) jenever, often spelt as genever, is jenever prepared according to an old recipe.] So “oude” refers to an old “style”, rather than the spirit having been aged.

The malt wine content in actual Jonge Jenevers out there in average is around 5% while oude jenever this is around 20%.The reason why the distillers made a less malt wine genever is that they had just survived two world wars and the supply of grains was low.

Genever (or “jenever”, as it is often spelled in Holland and Belgium, or “genièvre” as is common in France) may only be labeled as such and sold as such in the EU if it is made in Holland, Belgium, the departments 59 (Nord) and 62 (Pas-de-Calais) of France and the provinces Nordrhein-Westfalen and Niedersachsen of Germany according to the European Union in EU declaration 110/2008.

Here´s how Bol´s Genever is made:

It starts with the malt-wine which is based on rye, wheat and corn.The whole grains are milled and treated with malt.The malt has to transfer the starch into fermentable sugars. After addition of the yeast it takes 5 days ( 5 x 24 hours) to finalize the fermentation.These 5 days are very important for the creation of all the critical taste components in the Bols maltwine. In a 3 step distillation( in copper stills) the alcohol percentage reaches 47% abv.

The maltwine needs a maturation period( the marriage time)of several weeks to balance the taste component.Only after this marriage time the maltwine is ready for blending in the final product.

The neutral grain spirit used in Bols Genever is base on wheat. After a 3 days fermentation and a distillation process in 6 copper columns ,the taste of this alcohol at 96% abv is very neutral.

Then the Juniperberry distillate is added. Bols Genever has a slightly juniperberry smell and taste.The juniperberries are soaked in maltwine and after some time distilled in copper pott-stills.

And  the mix of botanicals – as part of the taste profile there´s a mix of botanicals soaked in grain neutral spirit and after some time this mixture is distilled in copper pot- stills.

The final blend is adjusted to 42% abv by adding very neutral tasting de-mineralized water. A marriage time of several weeks is needed after blending to create the smooth, complex and well balanced taste of the 1820 recipe of Bols Genever.

And here are two drinks i fell in love with that night..

Craig Herman from Colonel Tiki created this concoction which i found extremely tasty and it also won the TDN:



2 oz Bols Genever
0.5 oz pineapple juice
0.5 oz fresh lemon juioce
0.5 vanilla syrup
3 slices serrano or jalapeno peppers
Pineapple chunks
Angostura bitters – dash

Muddle pineapple & pepper with juices and add the rest of ingredients and shake, strain and serve up.

Garnish lemon twist ( well..i added a jalapeno and a pineapple wedge instead – bec i was too lazy to make a lemon twist….yes for real…it was TDN..)

Then Rick from KaiserPenguin came up with this one – equally tasty…and no joke..the JWray has power.

I like the name – Malt Gasolene = Genever + JWray



2 oz Bols Genever
1 oz Citadelle Reserve
0.5 oz simple syrup
Dash orange bitters
Swizzle and float JWray overproof

There were much more tasty concoctions made, you can sample them at

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!




This is some really great news! now i have no excuses anymore for not visiting the US more often…actually i never made it to Forbidden Island yet – let´s hope i make it to Smuggler´s Cove soon enough!

SAN FRANCISCO, CA – This fall, San Francisco will become home to Smuggler’s Cove, a new bar designed to celebrate the incredible diversity and versatility of the world’s most exciting spirit: Rum.

Smuggler’s Cove offers a whole new approach to rum by featuring a vast array of traditional Caribbean drinks, classic libations of Prohibition-Era Havana, and famous exotic cocktails from legendary tiki bars- all under one roof.

In addition, Smuggler’s Cove will offer an unparalleled selection of rare and premium rums from around the world carefully selected for enjoying on their own or skillfully blended into cocktails.  For over a decade, owner and creator Martin Cate has been passionate about rum & tropical cocktails.

He was the co-creator, designer and chief mixologist for Forbidden Island Tiki Lounge in Alameda, CA.  He has judged in international rum competitions, met with over a dozen rum distillers in five countries, and lectured at Bourbon and Branch’s Beverage Academy, Tales of the Cocktail, and Tiki Oasis.  “I am very excited to help showcase this wonderfully varied spirit both on its own and in delicious cocktails.

A great rum drink can be simple and elegant, or complex and dynamic, but it must always be balanced, approachable, and just a pleasure to drink,” says Martin Cate. “Too often, people associate rum with syrupy and artificial drinks and we’re here to change that.”

Martin has traveled the world to learn the rich history and explore the traditional spices and regional ingredients of the world’s rum producing countries in order to feature them in the cocktails of Smuggler’s Cove.

As an award-winning mixologist and member of the United States Bartenders Guild for the last four years, Martin is committed to using only the best quality spirits, fresh-squeezed juices, and housemade ingredients.

But while Martin is serious about the drinks, he knows that people are looking for a memorable and fun experience as well.  “Smuggler’s Cove will be more than just a tiki bar, but it will feature the kind of dramatic, mysterious, and escapist atmosphere that makes a tiki bar so special- and makes rum taste better!”

Smuggler’s Cove will include waterfalls, vintage nautical décor and rum memorabilia, and relics from some of San Francisco’s most famous historic watering holes.

Smuggler’s Cove will open November 2009 in San Francisco, CA.

For more information, please visit and sign up on our mailing list to get all the latest news.

About Martin Cate:

Contact Martin Cate at or 415-999-7929



I have written about it many times – how much i love San Pellegrinos amazing soft drinks containing fruit pulp, and one of my very beloved favorites among the San Pellegrinos is Chinotto. Its just awesome!

It’s a bitter citrus drink, it looks like a dark coca cola.Its made with a small bitter citrus fruit called Chinotto.(You pronounce it kinotto) The tree says to have originated in China and Chinotto is an essential flavor component of most Italian bitter liqueurs.

The non-alcoholic drink produced from the juice of the Chinotto tree – Citrus myrtifolia is called Chinotto and contains the juice from the tree plus other herbal extracts. The flavor is bitters-sweet, citrusy and well,very special almost a bit like Campari and Coke..or maybe rootbeer but it doesn´t taste like coke – more then like a cross between coke and herbal rootbeer.I believe Chinotto is an aquired taste..just like so many others of the bitter Italian inventions –Campari, Fernet Branca etc.

There are many brands of Chinotto apart from San Pellegrino – Chinotto Neri (Italy), Fanta-Chinotto (by Coca-Cola and which i`ve heard isn`t very good) in Malta you can buy Kinnie, in Canada there`s a brand called Brio and there are many others.

I mixed Martin Miller´s gin and topped with Chinotto, stirred with ice and garnished with a orange wedge.It turned out very refreshing and tasty.Another fine drink with Chinotto is mixing it with dark rum. Chinotto is sweetened with natural sugar and not high-fructose-corn-syrup so rum and Chinotto goes very well together and makes a sort of ”old fashioned” style rum and coke – even if its not coke at all.





1.5 oz Martin Miller´s Gin

Ice cubes

Top with San Pellegrino Chinotto

Orange wedge

Stir with ice and top with Chinotto, enjoy!

I also have to add this link because i found it quite amazing, you can make home-made sausages with chinotto too 🙂

Have you tried Chinotto and how do you like it?