Today we celebrate the (Inter) National Rum Day and of course i must make something that contains this noble spirit and make a toast for everyone that have had any part in the invention and creation of this sugarcane spirit called rum, ron or rhum and all who enjoy it and promote it!
This is one of the most varied and versatile spirits on this planet and it´s no secret which spirit i enjoy the most of all – RUM!
So let´s toast for the Rum Day and enjoy a glass or two! i`m in a summer mood so i`m gonna make one of the most common summer rum drinks there is – the Pina Colada which – in my opinion is an underrated drink.
And i`m gonna use a rum that i just recently got to try and which i will review here in a while, the Koloa coconut rum from Hawaii which is made with real coconut.
Also the cream of coconut i`m using here, Coco Real is made with real coconut and not artificial flavorings same as Coco Lopez. If you can`t find cream of coconut (NOT the same as coconut cream which is the thicker coconut milk) the use of coconut milk as substitution or a coconut syrup won`t be the same thing – so try get cream of coconut, it´s a key ingredient.
The name ‘Pina Colada’ literally means ‘strained pineapple’ – a reference to the freshly pressed and strained pineapple juice used in the drink’s preparation. Three Puerto Rican bartenders contest the ownership of their country’s national drink.
2 oz white rum (or you may use gold or dark rum…for a darker more deep flavored version)
2 oz cream of coconut (Coco Lopez or Coco Real)
2 oz pineapple juice (preferably fresh)
1 cup crushed ice
Blend or shake and pour into a suitable glass and garnish with pineapple and cherry. (i didn`t have any cherries on hand so i used a tropical flower instead)
The first seminar i went to at this years Tales was about the pineapple. Not so surprisingly i found a lot of the tiki folks in there…
The seminar took us through the history of the pineapple and there was a lot i didn´t know about this royal fruit.
The first wild pineapples came from South America and they had a strong scent of raspberries and were smaller than the pineapples we see today and needed to be pollinated by birds. They were discovered by an indian tribe called Guarani and they made pineapple wine.
In 1654 the pineapple came to Madagascar and then it traveled all around the world. When it finally came to England around the 18-1900th century it was a big thing. The pineapple fruit was really precious and not for the common people to enjoy but was the fruit of the kIngs.
In 1778 Capt Cook brought it to Hawaii and those pineapples he brought must have come from the Kew gardens in England since that was the place they were grown in Europe.
So in Hawaii a man named James Dole planted 50 000 pineapples and on his third year he sold 25 000 cases by his company called Hawaiian Pineapples which later changed to the name we know today – Dole´s.
Then there was a brief decline in the popularity of the pineapple until some bright person invented an “adult pineapple on the go” – which was a ready made pina colada beverage.
The king of fruits was back! and it`s not anymore the fruit for the kings – but the king of fruits! – and to me the pineapple IS the king of fruits! there´s a reason why i chosed to attend this seminar! and of course we were served a few nice cocktails and a particularly tasty pina colada.
How to pick a good pineapple fruit
1 – look at the bottom – does it look healthy and fresh?
2 – Outside skin – should be flat and smooth, have a nice pattern – a sign of full development.
3 – Smell – they should have a pronounced smell of pineapple
4 – Give it a squeeze on one of the “points” on the skin, it should slightly give away for pressure.
5 -It should be heavy for it´s size = good and juicy.
I think the pineapple is one of the most versatile fruits out there, you can juice it, grill it, puree, garnish (and elaborately so) make ice creams and sorbets, it goes with grilled food and meats, pairs with a lot of things and it´s a fruit that makes you happy! – what can you NOT do? there´s even a house in Scotland that has a pineapple roof!
This was served at the Angostura rum pool party, it`s a rum sauce made with Angostura 5 yo rum, cinnamon and honey to dip fresh pieces of pineapple skewers in, do i need to say it was absolutely delicious!
Now y´all can go ahead and make some nice drinks with pineapple in them! this fruit s KING! and here is a recipe for a nice drink:
0.75 oz fresh lime
1 oz unsweetened pineapple juice
1 oz fresh orange juice
0.5 oz liquid honey
0.25 oz sugarcane syrup
0.25 oz passionfruit syrup
2 oz Appleton Extra dark Jamaican rum
0.5 oz Smith and Cross strong dark Jamaican rum
0.75 oz vanilla flavored vodka (natural homemade with tahitian beans)
2 cups crushed ice
Dissolve honey in lime juice and place in a blender with all other ingredients and blend for 30 seconds. Pour in a tiki mug or tall glass and fill up with more crushed ice.
Garnish with pineapple leaves or slice and if you wish maraschino cherry.
Here´s a real nice gin which i`ve had the pleasure of reviewing – the Old English Gin.
This Old English Gin is made from a 1783 recipe, distilling eleven botanicals in Angela, the oldest pot still being used in England today. And by using recycled bottles, organic sealing and silk printed labels, all as they did back in 1783, we are reinvigorating the way English Gin was made and distributed back then.
When i look at the bottle it reminds me of a bottle of champagne and the cork is sealed with black wax. The dark green glass with engraved old style beautiful writing in white instead of a paper label makes for a distinct and elegant style. It`s distilled and bottled in England by Hammer & Son Ltd.
This gin is pure old pot still and it has a deep flavor that is full bodied and round with a sharp but pleasant bite and a burst of botanical aromas backed up by that distinct gin juniper flavor without being too junipery, or at least that´s what my taste buds tell me.
I first did meet Henrik Hammer back in 2010 in New Orleans just when he had launched his first gin the Geranium gin which is a handcrafted London Dry gin with the addition of geranium which adds a delicate “flowery” aroma – and now i have in my hands here this beautiful bottle of Old English Gin.
Well, i actually tasted it already at a cocktail competition which well…worked as an appetizer…:-) but now i have it here to try out in a couple of mixed drinks and it´s nothing but a pleasure to work with.
The nose is very light with a hint of botanicals, juniper and citrus and in the mouth it has a fiery kick that comes with an explosion of flavors…but it´s not harsh, it´s smooth and very tasty.
This is quality stuff!
I made 3 drinks with it, Gin Julep, Key Lime Martini and then i created a drink of my own which i call St Barth, with pineapple juice which btw i found to pair extremely well with the Old English Gin.
Old English Gin Julep
2 oz (6 cl) Old English Gin
1 oz (3 cl) Curacao Liqueur (i used Ferrands Dry Curacao)
1 oz (3 cl) fresh lime juice
Large sprig of mint
Dash of club soda to top
Gently muddle mint leafs and Curacao and shake with gin. Double strain over crushed ice and top with club soda. Garnish with mint and fruits of the season.
This drink has the typical julep flavor but with the herbal aromas of the Old English gin with it´s distinct aroma, you can`t go wrong with it!
2 oz ( (6 cl) Old English Gin
0.75 oz (2 cl) fresh lime juice
0.5 oz (1.5 cl) pineapple juice
0.5 oz (1.5 cl) St Germain
Dash sugarcane syrup
Shake together and strain into a chilled cocktail glass with a white sugar rim. Garnish with speared pineapple chunk and a small sprig of mint.
The combination of Old English gin, pineapple, lime and St Germain creates a tropical summer flavor that i found irresistible!
Key Lime Martini
1 oz (3 cl) Old English Gin
0.75 oz ( 2 cl) Grand Marnier
1 oz (3 cl) fresh lime juice (key limes if you have)
0.5 oz (1.5 cl) sugarcane syrup
Shake and strain into a chilled cocktail glass or coupe rimmed with dark brown molasses. Garnish with a lime peel in the glass.
This is a light summer drink with a hint of orange and the dark molasses rim adds a very pleasant and interesting aroma.
I think i got the Old English gin just right in time when the spring is here and the summer is on the way so i can make plenty of these nice summer drinks! at the same time the Old English Gin is very distinct and has enough fire to keep you warm during the fall and winter.
My conclusion is that this is an outstanding and versatile quality gin well worth adding to the bar or home bar. It def gets thumbs up from me!
Here` s a quick post on one of the more well known tiki drinks the Boo Loo. A while ago i had a Boo Loo weekend together with a few people on instagram, yes really…there´s quite a bit of tikiphiles and other tropical drink lovers out there..and it´s fun when everybody post up their Boo Loo pictures.
The Boo Loo is usually served in a pineapple but i think it also looks fantastic in a goblet a la Forbidden island style – or other cool glass. I made a traditional one served in the pineapple and then another in a glass that night and only switched out some of the rums for variety and there´s quite a lot of rum in this drink…
Speaking of which – as in all rum forward drinks make sure to use good rums!
This is a Lapu Lapu type of drink, and it`s enough in the pineapple or glass to be shared by two but can of course be good for one as well, heck i had two myself… It´s a polynesian restaurant style drink and similar to the Chief Lapu Lapu, Aku Lapu Lapu and the lesser known Kikuya Lapu ( all are on page 61-63 in BB Remixed)
These three are all different incarnations of the Chief Lapu Lapu which got it´s name after the Filipino chief Lapu Lapu who defeated Magellan in 1521 (you can read about the legend in Remixed) and how a rum drink served in tiki bars can get it´ name after that event is part of the mystery..
And so the Boo Loo is that kinda drink, boozy in a quiet way…and very relaxing.
A few small fresh pineapple chunks
2 1/2 oz unsweetened pineapple juice
1 1/2 oz lime juice
1 oz honey
1 1/2 oz club soda
1 1/2 oz Demerara Rum
1 1/2 oz gold Purto Rican rum
3/4 oz dark Jamaican rum
3/4 oz 151 Demerara Rum
Put pineapple chunks, honey and lime and pineapple juices in blender and blend without ice until liquefied. Pour unstrained into a hollowed out pineapple filled with crushed ice (or goblet) Add rums and soda and stir until well chilled.
As for the honey – heat until liquid and lightly cool it before adding to the blender. I always use liquid honey to make it even easier to mix.
I know the drink was created around 1965 but by whom i have no idea but it`s on the menu at the Fobidden Island. The Boo Loo is in Beachbum Berry`s Grog Log and Remixed.
This drink is quite rum forward and don`t be tricked by the honey and pineapple smoothness – this drink will creep up on you. But i like boozy drinks especially if the booze is rum…
If you add some coffee and mole bitters you get a Princess Kalakau which is a twist i made and you can call it the Boo Loo`s spicier cousin.
Tiki Month is already half gone…at least on the Pegu blog and therefore it´s time i come up with a drink in my next mug of the three i got from the Fireworks Studio.
There`s so many great tiki mug makers out there and i have a bunch on my list. I`m not obsessed with collecting yet but that has very much to do with that most mugs are made in the US and the shipping is high. If they were more easily accessible i`m sure i would have had many many more…
Today the theme is Pineapple!
For the pineapple mug i wanna make a drink containing pineapple but not a Pina Colada even though this specific mug is made for the Glasgow Tiki Bar´s Pina Coladas.
I`m very vey fond of the combination of strong Jamaican rum and aged rhum agricole and so that´s what`s going into this drink which is my own creation. And i`m gonna add some sparkling white wine to the party.
The name of the drink means “Pineapple” in Hawaiian which is just about right since the drink has it and the mug has it´s shape…I`ll also add some coffee for contrast – pineapple and coffee is a match made in heaven and a well known flavor combo when it comes to tiki drinks.
Hala Kahiki (hah.lah-kah-hee-kee)
5-6 fresh pineapple chunks (or enough to give about 2 oz juice)
0.25 oz demerara syrup + 0.25 oz liquid honey
0.25 oz coffee liqueur
1.5 oz Jamaican dark rum – preferably a flavorful and strong one like Smith and Cross
0.5 oz aged rhum agricole
0.5 oz fresh lime juice
A little sparkling white wine to top
Muddle the pineapple slices with the syrup and honey in a shaker. Add coffee liqueur, rum and lime and shake well with ice. Double strain into a tiki mug filled with crushed ice and top with sparkling white wine.
Garnish with pineapple leaves, chunks and maybe a cherry.
One thing when garnihing with pineapple leaves, don`t let them sit in the drink for very long because the drink will get bitter.
This drink tastes just awesome, it´s fruity, strong and spicy but of course the choice of rums will have a great impact on the flavor in the first place but also the choice of coffee liqueur. I used Fair Cafè which is made from organic fair trade coffee and is very tasty. I once wrote a review of it and the link is here.
Now say “Inu A Kena”…which in Hawaiian means to “drink until satisfied” or “drink to quench thirst” – and it also is the name of a very good blog worth checking out!
I`m a bit late to the party with this post, i blame it on the working-week…but for this booo weekend i have a rum-barrel type of tiki drink served in a for the theme black pineapple.
I`m making it with – well you may have guessed it – rum – and after the UK rumfest one could believe i`d be tired of rum but no no no…that´s not the case, and i don´t think that`ll ever happen..
There`s a so much spooky drinks out there that i really didn´t know what to make…should i carve out a pumpkin or make a flaming drink? well i already did that last year, so no…Should i make a blood-red vampire type of drink?
I had no clue…but then i saw that nice pineapple in the shop and decided to paint it black and use as vessel for a heavy tiki drink that should quench the thirst at least for folks who likes exotic rum drinks.
This is grown-up treat:
Not that this pineapple looks very spooky at all…it rather looks grilled…:-) So scoop out a pineapple and paint it black.
Muddle a handful of pineapple pieces with 0.5 oz butter-cinnamon syrup mix in shaker and add:
Shake hard with ice and double strain into the pineapple filled with crushed ice and if you wish, top with a little Ting. Float Lemon Hart151
Garnish with something fun.
BUTTER-CINNAMON SYRUP MIX
Make cinnamon syrup by adding equal parts demerara sugar and water in a pan and heat to dissolve the sugar. Add crushed cinnamon sticks and lightly boil on low heat for just a little, then take off heat and leave to cool and let the flavors blend for an hour or two. Then strain and bottle. Or use B.G Reynold´s excellent cinnamon syrup.
Then melt one teaspoon butter for every 0.5 oz syrup. Add the melted butter to the syrup and stir together.
It´s simply a refreshing tiki drink, not the least spooky but there´s more than enough spooky drinks out there…in any case it´s tasty and most of all – relaxing. You can play with different rums too.