TDN RUM DRINKS

Rum is my favorite spirit and i wish not just my drinks would have attended this TDN but me too. Amazingly enough i have now managed to miss out on 2 rum TDNs and 2 rum chats!

I have liked rum for many years and oddly enough one of my earlier rums was the 15 year old El Dorado which i the first time i tried it got in a mini bottle. And as that bottle quickly was finished a big bottle soon followed, and this rum also was a rum i used along with Cruzan and their flavored rums during my early experimentations with tropical style drinks before i even knew what a tiki drink was.

After that i discovered the Ministry of Rum and that´s where i started to really seriously learn something about rum along with much tasting and mixing and a lot of what i know today i have learnt in that forum.

My three TDN rum drinks were these, i`m not sure if any one of them did make  it into the TDN except for the Vanilla treat. Anyway the other drinks here are a twist of the Mai Tai and a Planter´s Punch style drink. I hope some of the drinks will inspire somebody to try it out or maybe make a twist of it.

TIARE´S VANILLA TREAT

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0.5 oz flavorful white rum ( i used Elements 8 )

0.5 oz tequila blanco (i used Porfidio)
2 oz fresh grapefruit juice (white)
0.5 oz fresh lime
0.5 oz vanilla syrup
¼ creme de cacao blanc
Dash bitters (i used Bob`s vanilla)
Float Jwray

Blend at high speed 5 sek with crushed ice.

Pour in chilled cocktail glass and garnish with vanilla bean.

ITI ITI

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 1 oz good white rum (E8,Oronoco or El d 3yr)

1 oz gin (Citadelle)

0.5 oz simple syrup

¼ oz cointreau

0.5 oz fresh lime juice

crushed ice

Shake over ice with spent lime shell, strain into rocks glass with crushed ice.Garnish with the spent limeshell and a crown of fresh mint.

ARUBA GARDEN

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1 oz Appleton Extra

1 oz aged rhum agricole

2 oz fresh orange juice

1 oz fresh grapefruit juice

0.5 oz fresh lime juice

1 oz hibiscus grenadine

¼ oz simple syrup

Jwray overproof to float

Shake everything except JWray and strain into a tall glass with crushed ice, float Jwray and garnish with a tropical flower.

BEEFEATER 24

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Beefeater 24 is being distilled to a new recipe using specially selected botanicals including a blend of Japanese Sencha and Chinese green teas.Beefeater’s original creator James Burrough constantly tried different combinations of ingredients and used seville oranges already in the 1860s.

Sharing Burrough’s passion for experimentation and flavour, Desmond Payne started experimenting too, trying a whole range of botanicals to complement the range of botanicals that Beefeater traditionally uses, resulting the discovery of the tea as a natural ingredient.Using these Japanese and Chinese teas which leaves are steamed after the harvest and thus getting fresh green flavors lifting up the aromas and flavors of the gin itself.Since the 17thcentury, both gin and tea are distinctively brittish.Its disitlled by master distiller Desmond Payne who has 40 years of experience in the business.

STEEPED GIN

This gin is distilled in the traditional pot stills and the spirit and 12 natural botanicals are actually left to steep in the still for a full 24 hours – longer than any other premium gin and its this 24h steeping that has given this gin its name.This process unique to Beefeater and each botanical comes through at different times in the process resulting in a complex, smooth, scented and full flavoured gin.I find this steeping process very interesting! I wonder how the gin tastes at different stages of the steeping?

Partly inspired by the 20th century the bottle is very beautifully designed – marrying the era of the 20s with our present time.

Apart from the teas, Beefeater 24 is made with 12 different herbs from all over the world,including peels from seville oranges and grapefruit.Its 45% ABV.According to Desmond Payne the crucial thing in gin making is the balance – how the flavors work together. And in this gin they sure works fine.The new gin is refreshing and light like a feather, and a bit sweeter than the regular Beefeater gin.Because of its light character its best on its own or in lighter style of cocktails, fresh and fruity.If mixed with heavier mixers it will be lost.

These are the 12 botanicals used:

Japanese Sencha tea,Chinese green tea,seville orange peel,grapefruit peel,lemon peel,juniper,coriander seed,liquorice,angelica root,angelica seed,almond,orris root.

I`ve been curious to try it ever since i read one of my cocktail blogger friends review after the launch party in the UK,and now finally it reached my homebar.To me this gin just shouts for citrus mixers! so citrus is what i choosed to mix with.Perfect for the pre-summer season, needing refreshing light mixers allowing the flavors of this gin to come through.

My two drinks for the Beefeater TDN were these:

B24 FRESH

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2 oz Beefeater 24

1 oz Aperol

0.5 oz fresh lime juice

¼ oz simple syrup

¼ oz fresh grapefruit juice

Top with Tonic

 Shake and strain into a fancy glass with crushed ice.Garnish lime spiral.

SEVILLA SUNSET

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 2 oz Beefeter 24

0.5 oz fresh lime

1 tsp seville orange marmalade or 0.5 oz seville orange syrup

Top with bitter lemon soda

Shake and strain into chilled cocktail glass Garnish orange spiral and if you can find it – a tea leaf.

Apart from the obvious clean gin base Beefeater 24 has nuances of flavors that are quite delicate and i feel its best to keep it simple and go fruity.Of the two cocktails i liked the first one (24 Fresh) most.

I find Beefeater 24 really nice to mix light refreshing cocktails with and i would recommend anyone to try it out.

TDN SWIZZLE!

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SWIZZLES GALORE! That´s what this post is all about.

“TDN: The Swizzle Pouring high-proof rum over the bed of crushed ice brings me joy and happiness. But what about gin and Chartreuse? Or vermouth and Peychaud bitters? This coming Thursday we’ll be making more swizzles than you can twirl a stick at. And as voted on by the participants, the best cocktail of the evening will win a bottle of Lemon Hart 151. The ice crushing begins at 7pm EST”

So the swizzle TDN was announced –  and this topic i really liked a lot as i do like swizzles, they both incorporate my beloved crushed ice and really make up some tasty drinks. And never before have i had so many swizzles during on and the same night and many were tasty.

All the swizzlish recipes can be sampled at twitter: http://twitter.com/mixoloseum

The first swizzle that came up, sent in by CraigH over at Colonel Tiki was no joke, the recipe is as follows:

NAVY SWIZZLE

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0 .5 each Lemonhart 151 and Goslings 151,
Cruzan 151 (or Bacardi or Jwray)
0 .5 lime and 0 .5 grapefruit juices
0 .5 honey mix/syrup
Dash bitters
Dash allspice dram

Add to well crushed ice and swizzle till you can’t swizzle no more.

That sturdy rum swizzle to get the TDN take off (and “kill” us in the process) was followed by another very interesting recipe by Angus Winchester, a beautifully subtly spicy creation – the Thai Stick:

THAI STICK

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1.5oz Appleton extra
0.5oz licor 43
0.25oz ginger syrup
0.25oz simple syrup
05oz lime juice

Swizzled in double old fashioned glass with loads of crushed ice and then rub the rim with a kaffir lime leaf

I really like the touch with the kaffir lime leaf rubbed on the rim. As kaffir lime leaves are so strongly flavoured, this is just the right amount of flavour to use. Unfortunately i have saved those i have left from Anita over at Married with Dinner in my freezer for later use in cooking  so first defrosting them for rubbing isn´t be the same thing as using a fresh leaf, but i decided to use it still to get at least some kaffir lime flavour on the glass.

Rick from Kaiserpenguin.com made 2 glorious Cheater`s and Applejack swizzles, both very flavourful which together with other amazing swizzles i`m sure will be featured over at Kaiserpenguin with the usual amazing photos and breathtaking garnishes:

CHEATER´S SWIZZLE

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1oz LH151
1oz Jwray
1oz Grapefruit juice
3/4oz cinnamon syrup
Top with ginger beer, float 1/2oz blackstrap

APPLEJACK SWIZZLE

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2oz applejack
1/2oz Domain de Canton
1/4oz Fernet Branca
3/4oz vanilla syrup syrup
1oz lemon juice

Swizzle with crushed ice, garnish with vanilla. I also dusted a little vanilla powder on top of the ice.

Another swizzle i found refreshing was one of Rumdoods swizzles – the”Wives of Windsor swizzle” it was simple and refreshing, here it is:

WIVES OF WINDSOR SWIZZLE

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2 oz London dry gin
0.5 oz falernum
1 oz grapefruit juice
0.5 simple. syrup

Swizzle in a double-old fashioned glass filled with crushed ice and garnish with mint. This one is fresh and light, a nice change with some gin and citrus, and the Falernum is just right in this drink.

From DJ HawaiianShirt we got the Black Flag Swizzle, another rummy creation using molasses which adds depth, body and a very nice flavour that pairs perfectly with dark and gold rums:

BLACK FLAG SWIZZLE

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0.75 oz dark rum (the drier the better)
0.75 gold rum (heavier body the better)
0.5 oz lime juice
2 tsp molasses
1 dash grenadine

Swizzle with lots of crushed ice in tall glass and garnish with fresh mint.

And finally three of my own swizzles:

BIRD SWIZZLE

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1 oz cachaca
1 oz campari
0.5 lime
¼ oz simple
1.5 oz pineapple juice

Crushed ice, swizzle. Garnish speared pineapple cube with mint and a cherry.

PUNCH SWIZZLE

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1.5 oz Appleton Extra
0.5 oz Lemon Hart 151
0.5 oz simple syrup
Sprinkle of fresh lime
Top with grapefruit juice

Add lots of crushed ice, swizzle and float a little fernet, top with more crushed ice. Garnish mint and lime slices.

LIMONCELLO SWIZZLE

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2 oz gin
Sprinkle of fresh lime
0.5 oz lemoncello
Fresh mint teared
Fill up with crushed ice, top with bitter lemon soda, swizze. Garnish lime.

That`s it folks! a range of swizzles to make us all happy! don`t forget to join again the next thursday, april 30 for the sponsored TDN Beefeater 24!

http://blog.mixoloseum.com/

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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!

ABSINTHE TDN

The theme for last week’s Thursday Drink Night was absinthe and sure there were both nano-drops and death pours made with our favorite louching spirit. As voted on by the participants at the Mixoloseum blog,the best cocktail of the evening will win a bottle of Marteau absinthe courtesy of Gwydion Stone.

Its was amazingly quiet the last 2 hours before the TDN started – only to be followed by an eruption of activity which went on until the morning. And as usual there were many fine drinks created as well as more or less imaginative concotions where i think i`m guilty of a few. All the drink recipes are to be found on twitter – http://twitter.com/mixoloseum

Lots of merry discussions along the night and many good laughs, we also had a few newcombers and that is always welcome! And no need to feel shy to join us in the chat room, its a fun and friendly crowd.

Here are a few of the drinks for that night and after trying them out in the TDN i got to the conclusion that “Bitter Fairy” and “Streets of London” are better off with a little bit lower absinthe level than they first had, as the anise easily can become a bit overpowering as its such a strong flavour – so here are the recipes:

BITTER FAIRY

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1 oz campari
1 oz gin
0.5 oz honey-syrup
¼  oz absinthe
¼  oz peach brandy
1 egg white.

Top with bitter lemon soda.Shake, strain,serve up in chilled cocktailglass.Garnish mint and liqorice stick.

STREETS OF LONDON

absinthe-tdn-streets-of-london

¼  oz absinthe
1 oz beefeater gin
1 tsp grenadine
Top with Indian Tonic.

Stir with ice, serve up in cocktail glass. Garnish mint.

LA BELLE EPOQUE-ALYPSE (Drink made by Dr Bamboo –) here is another blog that is a must to check out, if you haven´t yet GO!

absinthe-tdn-la-belle-epoque-alypse

1.5 London dry gin,
0.75 Averna amaro
0.75 Berentzen apfelkorn
0.25 Kubler absinthe
Green cherry if ya got one.
1 good dash Angostura.

Shake and strain into a chilled cocktail glass. Garnish green cherry.

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!

http://blog.mixoloseum.com/

Mixoloseum is a creative place!

Join us tonight for the next TDN which is swizzle!

JOIN us this Thursday at the TDN ABSINTHE!

Join us for this weeks Thursday Drink Night featuring absinthe. It will be fun, deadly, and Stutz-tastic!

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Also on Tuesday april 14 on Absinthe: A night with Gwydion, Paul, and Brian. Please join us Tuesday, April 14th, at 7pm (EDT) for a discussion of absinthe and its history, distillation, and current place in cocktail and popular culture. Gwydion Stone and Brian Robinson of the Wormwood Society as well as our own Paul Clarke will be our guests to share their expertise and passion.

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. Its tons of fun!

So join me and the rest of the TDN crew this coming Thursday april 16 – 2009 for TDN: Absinthe!

Mixoloseum bar chat room.

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MOUNT GAY XO TDN !

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TDN Mount Gay was a success!

I wonder if we didn`t break the record yesterday in attendance and probably cocktails too, but people were coming and going so i lost track of how many we were all together. I don`t know how long they continued after i left but when i left the room was still full.

Part of the mixo crew were also doing this TDN live from Vessel with their fine bartenders mixing up our drinks. The whole thing was also live broadcasted by the mixoloseum videocam.

The prize for the best original cocktail of the evening will be provided by Mount Gay. And it’s a bottle of Mount Gay 1703…

Voting is now up at the mixoloseum blog.

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According to Chester Browne, Mount Gay’s head mixologist, the Mount Gay Distilleries was first called Mount Gilboa. After the death of Sir John Gay Alleyne, the company was renamed to honour this caretaker of the plantation. Hence it is now called Mount Gay.

When it comes to the new bottle for Mount Gay XO Chester says: “The product in the bottle is perfect, it is difficult to improve on perfection. We had a King in a shack, we just placed him in a palace”

So its just a new bottle, not a new or changed product. To me the old bottle was sort of “cozy” but didn`t reveal what a premium product it actually held, the new bottle is more of a statement of a premium rum reflecting its class.

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Chet Baker by Jamie Boderau.

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TDN attendance at Vessel.

Luckily all the drinks are on twitter so its easy to go back to get any recipe you like if you feel like mixing up any of the great cocktails that were made. There´s everything from “Kahiki Swell” – ” to “Bridgetown Sling”.

The names of the drinks at the TDN are sometimes as inventive as their content and the fun thing is that the later it gets in the night the wilder the drinks and sometimes the discussions..Unfortunately i was very tired after work yesterday so i only made a few drinks but they were nice all of them. I might make a few more today;-)

I had as usual as everybody else a bunch of drinks and here is one:

BRIDGETOWN SUNSET

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2 oz MGXO

0.5 oz Cointreau

1 tsp vanilla syrup

sprinkle of fresh lime

2 oz fresh blood orange juice.

Shake and strain into chilled cocktail glass.

Garnish with a grilled blood orange slice in the glass.

Mount Gay XO and orange goes very well together, that`s for sure. Maybe i should have added some orange bitters as well?

JOIN THE MOUNT GAY XO TDN TOMORROW AT 7pm EST!

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Thursday Drink Night tomorrow april 9 is being sponsored by none other than the very fine rum Mount Gay XO which is the hot topic at tomorrows TDN at the Mixoloseum chat room.

Chester Browne, Mount Gay’s head mixologist will be joining the fray to answer questions and even mix up a few drinks with us. Come join the fun, mix drinks and chat with us or just lurk..

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. Its tons of fun!

So join me and the rest of the TDN crew this coming Thursday for TDN: Mount Gay Extra Old!

http://blog.mixoloseum.com/