How time flies! we`re already in mid february and the Tiki Month is halfway through….
So, almost running late I just had to make a drink! and what could be more fitting than making a drink inspired by Doug Winship`s home made indoor volcano? if you didn´t know, Doug is the man behind the Tiki Month which appears every year in february on the Pegu blog (and by inspired bloggers around the blogosphere)
Next year Doug will celebrate his 10 year Anniversary with the Tiki Month! did 9 years pass already?? how did that happen? scary….I went to check his Tiki Month posts in his archives starting typing in february 2009 which is when it started. So many memories! that was the time when the Mixoloseum was going strong and we had the first”Mixohouse” in New Orleans. Feels like it was 100 years ago…
And then I found this post…..it´s called “How Tiki Month Began” – where he tells the story of how it started…it took me back to the golden days of tiki blogging….such nostalgia! incredible! it was a different feeling those days, it was a feeling of discovery, adventure and brotherhood among bloggers (and yes we even had our own organisation called the Cocktails and Spirits Online Writers Group with the likes such as Kaiserpenguin, Cocktailnerd and Dr Bamboo… The CSWOG was the 25 most prolific cocktail blogs at the time, come together doing events, both on and offline. Our signature drink was a communal style JWray overproof spiked Chartreuse swizzle served in flower vases.
I had no IDEA how much Doug looked up to us early tiki bloggers! and from having no tiki drink experience whatsoever to decide to go a wholemonth doing ONLY tiki is an amazing task to take up – and look at him now, almost ten years of tiki month blogging, and the research he have made and put together is incredible….go and read this post and all the others on his blog, Tiki Month 2017 in full swing! I have to give kudos to Doug for keeping it up for so long and I hope it won`t close down anytime soon.
There`s a video of Doug`s volcano, Mount Pegu – I posted it at last year`s Tiki Month, you can watch it here. I have admired his volcano for a long time, ever since he built it and I believe it must be pretty fun to have your own indoor volcano with erupting smoke and all, making your home tiki bar come alive!
For this drink I have put together rum, hibiscus grenadine, Cherry Heering, fresh lime, grapefruit and passion fruit. It was kind of too fruity and weak to me in flavor when I first made it but after adding Lost Spirits 61% Navy style rum the drink was kickin`and there came some depth of flavor.
If you can`t find that rum pick a rum that has a good punch both in flavor and proof. It´s a volcano after all, it´s supposed to be erupting…
1,5 oz grapefruit juice
1.5 oz passionfruit juice
0.75 oz fresh lime juice
0.25 oz Cherry Heering
0.75 oz hibiscus grenadine
1.5 oz Plantation 3 Stars Rum
1.5 oz Lost Spirits 61% Navy Style Rum
0.5 oz overproof rum (I used Meermaid)
Garnish – Dried hibiscus powder, two long lemon peels cut to look like lava streams, a pineapple leaf. Add some lime juice on the outside of a snifter and sprinkle hibiscus powder on it. You can make it yourself by crushing dried hibiscus flowers in a mortar.
Blend the ingredients in a blender at high speed for 5 seconds with 4 oz crushed ice and pour into a snifter, add more crushed ice to fill and the two lemon peels. Sprinkle some of the hibiscus powder on top of the ice and add 2 straws.
Now sit back and let that volcano take care of you…
Happy Tiki Month! next year we celebrate 10 years!!
When I first heard about the Meermaid rum I got quite curious, “Meermaid rum” what on earth is that? then I saw some pictures posted and they picked my interest especially since I also read positive thoughts about it written by trustworthy people. Being an infused (or spiced) rum you tend you get a bit suspicious…..too many spiced rums are way too sweet….
But not this one! in fact there is no sugar or artificial additives at all – or as the label says on the back of the bottle – “17 real fruits & spices macerated in a blend of Jamaica/Trinidad rums. No sugar, artificial flavors or nonsense added” – Bravo! that elevated my hope! btw I like how they say “nonsense” ……..
Meermaid rum comes in two expressions, and they come in some really cool stoneware bottles – a 70ml 40% infused rum and then an overproof version of the same rum at 62% in a 500ml bottle, also stone, which is really cool. The one thing I feel could be improved is the wooden cork because it doesn`t hold very tight… I wouldn`t try to bring an opened bottle with me if I was going somewhere and that`s a pity. So a better tighter cork is needed!
What this rum is – is interesting, and with an overproof version of the same rum it opens up for some tiki fun and rum pairings!
Something to note – Meermaid rum is not to be mixed up with the “Mermaid rum” from Florida, the “Meermaid” rum is infused and bottled in Berlin, Germany.
Meermaid rum began with a passion to learn how to produce flavored rum…the thought is to preserve the actual rum flavor and with the 16 all natural ingredients like fruits, dried fruits and spices they add, just enhance the flavor. The rum is recommended for use in tiki cocktails (yay here I come…) or ginger beer or ginger ale, or on the rocks.
Recommended is also pineapple…..did they say pineapple? now this really talks to me!
Meermaid Infused Rum – Conceived in a long gone Tiki Bar….
And it got even more interesting when I learnt that Stefan Waltz, the maker of this infused rum, once set up a tiki bar on a boat….and later used to be the co-owner of the since now long gone tiki bar in Berlin called “Tabou Tiki Room“….
Where he had a mermaid painted on the door to the Ladies Room, which later on also became the design picture for the Meermaid rum, a name that he first discovered on a cup from the 60s where there was a recipe for a cocktail called “Meermaid”…I love when I stumble upon interesting things like this while researching for writing a rum post…that*s how it comes that I sometimes sit up all night…
The Tabou Tiki Room was inspired by Stefan`s visits to Trader Vic in London and Munich, and the Mai Kai and Tonga Room in America and the idea of escape from the outside world that real tiki bars is all about.
Here is the history of this infused rum as told on the website by Stefan Waltz:
I used to be the co-owner of the “Tabou Tiki Room”. An infamous tiki bar, and first of its kind, in Berlin, Germany. The place is long gone now, but it was there that the dream to produce my own infused rum was born.
“Tabou” was a bar that focused on the almost forgotten, rum based cocktails of the old days served in authentic tiki mugs, and an assortment of sipping rums fifty strong. I had the pleasure of acquiring these rums from around the world.
Don’t get me wrong, I know that there are fine spiced rums out there nowadays, but I want to show that it is possible to produce handcrafted infused rum at a reasonable price, while maintaining a far superior quality to the industry standard.
I began by trying several recipes using quality rum with an assortment of exotic spices and various types of fruit infusions. After several months of experimenting, analyzing, and taste-testing I concocted several unique possibilities, but felt that something crucial was missing. In the end, it was my girlfriend who suggested the last, key ingredient and I knew that we had crafted something special. Two weeks and several business meetings later, I had found a way to make naturally infused rum in small batches.
As you can imagine, it being in charge of searching and was a fun and exciting job. However, back in 2004 I just could not find a brand of spiced rum that met with my high standards. What I found was mass produced liquor, flavored with artificial vanilla to cover up the taste of what was quite obviously mediocre rum. It was through this search that the idea to make my own bottled rum began to form.
Quite interesting story isn`t it? And now he finally has his infused rum which btw is excellent!
Here`s my thoughts on the flavor:
Meermaid Infused Rum:
The color is lightly straw and when I swirl the rum in the glass, legs are quickly formed on the sides. The nose is very pleasant with a lot of citrus fruitiness, some herbs and a bit of spices with a very slight hint of rum in the background.
The nose is very mild yet has a lot of flavor notes in it.
The taste is spicy and herbal with he rum resting discreetly in the background, it´s mild and balanced and has an interesting flavor which is complex. It also has a pronounced fruitiness. It`s more mild and balanced than I expected and there`s no “overly sweetness” or “too much vanilla” in it, there´s a clear hint of cinnamon but there`s nothing that takes over.
There`s also something else there I cannot put my finger on…cherry?
There’s fruity orange and a bit of woody spicy aftertaste with hints of cinnamon, clove, cardamom, herbs…and the finish is medium long. It`s definetily one of the better spiced rums and this one distinguishes itself from the rest in that it`s a bit different.
Meermaid Overproof Infused Rum:
The overproof version has a naturally sharper nose with creamy fruitness in it, light on the spice and little bit herbal. I really like this creamy fruitness, it`s an intoxicating scent.
The flavor is also very fruity and herbal, even a little bit floral with a touch of woody spices like cinnamon and clove. It`s mild enough to sip, the alcohol doesn`t kill you. In all I would say that both these rums are well balanced and mild enough to not overpower anything which so many other spiced rums does.
They can be both sipped and mixed! and yes they are right, it really pairs well with pineapple!
Pretty cool labels, with a skeleton mermaid on the overproof…
Wim Thielemans from Flap`s Tikis made a special tiki mug for Meermaid rum – is it the captain with a mermaid tail? or is it a tiki face? a really cool mug!
Ok and now it`s time for the drinks! i`m in the mood for pineapple, rum, lime and coconut! so it´s a lot of fresh pineapple juice and tiki drinks…
First drink is a pineapple bowl…a mix of fresh pineapple and lime juices, orgeat and three rums to make it strong plus dashes of Angostura and Zulu bitters to make it nice! the whole awesomeness is served in a scooped out pineapple garnished with pineapple leaves, lime wheels and tropical flowers.
I wish I had one of those little plastic cocktail garnish mermaids to add to the bowl….she could swim around there in all the rum…
Meermaid Pineapple Bowl
2 oz/60ml fresh pineapple juice
1 oz/30ml fresh lime juice
0.75 oz/22.5ml orgeat
1 oz/30ml Meermaid Infused rum
0.5 oz/15ml Meermaid overproof rum
1 oz/30ml demerara rum
A couple dashes of Angostura and Zulu* Aromatic bitters
Blend in blender with 1 cup crushed ice for 5 sec, then pour into a scooped out pineapple (or glass/tiki mug) and fill up wityh more crushed ice and garnish.
This drink is very refreshing!
*The Zulu bitters are hard to get outside of Brazil where they are made from local ingredients in the rainforest, ( try e-mail firstname.lastname@example.org ) – Otherwise using Angostura is just fine!
The next drink….looks very innocent but it is not!
2 oz /60ml fresh pineapple juice
2 oz/60 ml fresh orange juice
1 oz/30ml Coco Real or Lopez cream of coconut
0.25 oz/7.5ml cold brewed coffee
1 oz/30ml fresh lime juice
1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
1 oz/30ml aged Jamaican rum
Blend in blender at high speed for 5 sec with 1 cup of crushed iced and pour into a large snifter.
Mermaid Ginger Cooler
In a rocks glass with large pieces of cracked ice, add:
1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
A little squeeze of fresh lime
Top up with ice cold ginger beer and stir
Garnish with fresh mint and lime
It packs a bit of a punch!
Grande Pina Colada
2 oz/60ml fresh pineapple juice
1 oz/30ml Coco Real or Coco Lopez
2 oz/60ml roasted coconut water
1 oz/30ml fresh lime
1 oz/30ml Jamaican rum
1 oz/30ml Meermaid overproof rum
A couple dashes of Angostura bitters
Blend in blender at high speed for 6 sec with a cup (2.5dl) cracked ice)
Pour into a goblet or pineapple filled with cracked ice.
Add a generous float of black strap rum
2 oz/60ml Guanabana (soursop) juice
0.75 oz/22.5ml fresh lime juice
0.5oz/15ml macadamia nut syrup
1 oz/30ml Meermaid overproof rum
2 oz/60ml Santeria rum or a dark Jamaican rum
Flash blend in blender with 1 cup of crushed ice for 5 sec, pour into a tall glass and fill up with more crushed ice.
Garnish: wrap the glass in banana leaf and tropical orchid.
Overall I think for this infused rum, it´s a work well done! The Meermaid rum is for those who appreciate quality handmade flavored spirits – if you want your own bottle of Meermaid you can order it here. ( I do not know if they ship outside of Europe) And if you are going to the German Rum Festival in october (15-16) you can also find it there!
Some places just happens to have that special feel about them that makes you feel at home right away and Baba au Rum in Athens is one of those places. This world famous rum bar is not just a must go to bar while in Athens – it´s a reason to go to Athens! and trust me they will pamper you with lots of love, an array of amazing cocktails, tiki drinks, rums and other spirits!
One of the first things you most likely do when you arrive at a bar is checking out the menu and the cocktail and spirits menu of Baba is quite special….it comes in the form of a very cool designed book which has been awarded twice at the Athens bar show. The menu was designed by Kostas Theocharis and has been presented at the Milan Expo Exhibition and also in bars in Paris and Nikosia where it received great reviews.
The menu book is presented both in greek and english and it´s a simple cool, playful design!
Baba au Rum was founded in 2009 by Thanos Prunarus who has been a bartender since 1999 and this bar has greatly influenced the bar and cocktail scene and the bar which was awarded one of the World’s 50 Best Bars in 2013 — always at the top lists worldwide. Baba Au Rum is often awarded the Best Bar in Greece and Thanos is considered as a main influencer in his country.
And once again Baba has been included for one more year at World’s Best Bar Sellection!
Thanos travels around the world to discover rum, visiting and participating in rum festivals the world over, including judging at the world final of the Havana Club Grand Prix in Cuba which he recently did. Thanos also publishes an International Cocktail and Travel magazine called FINE DRINKING.
Baba au Rum is, despite the name and being a rum bar, a place where you can just sit back, feel at home and drink anything you want, it doesn´t have to be rum… And regardless of what spirits are used – the cocktails are immaculate wonders of liquid art that is a joy to behold and imbibe – but this place is a lot more than just the drinks….it`s a whole experience and the fact that people travel from all over the world to come here speaks for itself.
I for my part love it! I like when you come to a bar with super friendly bartenders, unpretentious relaxed atmosphere, interesting and beautiful interior, amazing drinks, good music and super comfy bar stools! – Baba got it all. If you get a chance or happens to visit Athens, do yourself a favor and go and spend time at Baba!
One thing that striked me on my visit was their amazing warm hospitality….they went out of their way to make me feel part of their family, never will I forget that! thank you everyone at Baba! My drinks which were consistently good, were made by the amazing bartenders Ellias Stergiopoulos, Phaedon Papakonstantinou and Nikos Gartzolakis – paying attention to the smallest details – you guys rock!!
So when you sit down…which drink to start with is not that easy because there´s a lot of great drinks to choose from the menu. One that I really liked a lot ( but I liked everything I tried) was their beautiful namesake drink, the Baba au Rum cocktail – a sweet and savory umami daiquiri with both sweet and botanical notes, and it´s a beauty….
The taste is fresh, sweet and savory at the same time, smooth like silk and incredibly refreshing. I leave you here my readers to enjoy a bunch of pictures from Baba, because you know they speak louder than my words…some of these pics are mine and some are courtesy of Baba.
This…is liquid perfection!
Baba au Rum cocktail made by Phaedon Papakonstantinous.
RumFire Daiquiri…to finish the night!
They make the work look so easy….but don`t be fooled, they work really hard!
What a beauty…
And here we got playful tiki…
And the “Lulu White” tiki mug!
If you don`t get thirsty when you see these kind of cocktails…..
Guadeloupe Tiki Punch! served in one of Baba`s own cool tiki mugs.
Yeah….they got some really good rums…
An interesting and fun detail is the lit up mini carousel….so playful and fun!
And finally, yours truly with Nikos Arvanitis ( Rum Traveller in the Caribbean and writer of the upcoming “From the West Indies to the World” and bartender at the lovely bar Kolokotroni 9 (you should go there! and while you explore the bars close to Baba, go and try some fine rhum agricoles and cocktails at Rehab too! – another great bar) drinking and talking rum! the International Rum Family is really a wonderful thing! When “From the West Indies to the World” is ready I`ll post about it on this website.
The adress to Baba is Kleitiou 6, 10560 Athens, Greece, +30 21 1710 9140, email@example.com
First time I tried rums from Ekte Spirits was last year at the UK rumfest and what I found was good…I also liked the design of the labels with their unusual names such as “Pungent and Geeky” or “Spicy and Rich”. This year at the Paris rumfest they were back but also with a new selection of limited release rums which were some very good rums.
I have a selection of a few of the blends and one of the limited release up for review but you can also see some pictures from the Paris rumfest here.
The name Ekte comes from the word marriage (aegte) in Danish, because they see themselves as a blending house to start with and then moved on to the private bottling with the development of the wide range of Ekte rum (including the five blends and the six limited edition rums) which originally were bottled and blended in Denmark, but are now coming out of Europes second oldest family owned distillery, 1831, in northern spain…the destileria Acha. The entire philosophy of EKTE is transparency , something that I for one like to see more of!
So here are the rums that are up for a short review:
P&G – Pungent and Geeky:
This rum is Jamaica and Barbados together…the ABV is 47% and it´s a blend of eight different types of rum among them some overproof rum. The appearance is a golden yellow clear liquid with a sort of buttery nose with a lot of tropical fruits like banana, mango, bananas, apricots and dried raisins. There´s also something grainy or malty in the nose. You can dip your nose deep into the glass without getting a whole cloud of alcohol fumes and in overall it`s quite mild and round.
In the mouth you get the same rich tropical fruit notes delivered with a slight kick and a sharp hint of cask. The rum appears quite dry or semi-dry, if it has any sugar in it it has to be very little. The mouth feel is not too viscous but it´s a robust and pleasant rum with a great aroma. Me like!
The finish I find to be medium long and nice.
D&A – Dark and Aged:
The Dark and Aged blends rums from Guyana, Trinidad and Barbados. It`s up to 5 year old pot still rum blend from Guyana (demerara from DDL) and up to 5 year old column still rum from Trinidad and 8 year old rum blend from Barbados. ABV is 38%.
The color is a nice mahogany brown color with excellent clarity. In the nose there´s a bit of oak barrel and vanilla, orange peel, lightly fruity and sweet, it´s not a heavy nose.
In the mouth comes the same notes of vanilla and orange, it´s a bit light and slightly on the sweet side and not as heavy and dark as the name “Dark and Aged” sounds to me, but sure there´s elements of Guyana in it adding body.
There´s a pronounced orange flavor in this rum, somehow it reminds me a little bit of Pyrat, maybe it`s just those hints of orange…Overall it´s a good mixer and sipper.
S&R – Rich and Spiced:
Hailing from Barbados and Trinidad, the Spiced and Rich has a very light nose, of slight perfumey vanilla notes. I already had a feeling this would be too sweet for me and I was right, it´s too sweet for my palate and it has very much vanilla in it. For those who likes light rums with vanilla notes, it´s an elegant rum and only lightly spiced even though to me it could benefit from less vanilla and sugar. The ABV in this one is 43% which I cannot detect at all, so it´s stronger than it tastes like.
No 3 Limited release, Nicaragua 15:
And finally, the limited edition 15 year old single cask rum from Nicaragua. The single casks are of course what interests me the most…
This rum is a column still single cask rum at 68.6%, and 250 bottles was released. The nose is that of deep cask and very full bodied, deep, strong, woody, and full of flavors, tobacco, leather, cask. Due to the high ABV I pick up some medical notes in the beginning but they give way to deep flavors…it´s an exceptional rum, well balanced. The ABV is 68.6%.
Conclusion: The EKTE Spirits blends and single casks are worth seeking out and trying but these are just a few of them. I cannot pick a favorite since I haven`t tried them all but to me the single casks are the most interesting…and the one I like the most of the blends so far is the Pungent and Geeky. I tried a few others at the UK and Paris rum fests and they were really good as far as I can remember. I also like the design of the bottles and the labels with their simple yet cool design.
And now…time for the drinks…
So with the Aged and Geeky I decided to make a Colada variation adding some coffee notes and a bit of bitterness from Campari. The Aged and Geeky mixed very well with all these ingredients without loosing itself in the sumptuous mix of flavors and the cocktail was very tasty!
Pungent And Geeky Colada
60 ml/ 2 oz EKTE Spirits Pungent and Geeky Rum
60 ml/ 2 oz fresh pineapple juice
45 ml/1.5 oz fresh lime juice
30 ml/0.5 oz banana syrup
30 ml/0.5 oz Coco Real
30 ml/0.5 oz cold strong coffee
7.5 ml/0.25 oz Campari
Blend in blender at high speed for 10 sec with 2.5 dl/1 cup crushed ice and pour into a snifter.
Fill up with more crushed ice if needed.
Next up is another tiki extravaganza, with Dark & Aged and Pungent & Geeky, fresh lime and pineapple juices, peach nectar, rich honey-mix and a little spice from Angostura and Pimento dram.
30 ml/ 1 oz EKTE Spirits Dark & Aged Rum
30 ml/ 1 oz EKTE Spirits Pungent & Geeky Rum
30 ml/ 1 oz fresh pineapple juice
30 ml/ 1 oz peach nectar
15 ml/0.5 oz fresh lime juice
15 ml/0.5 oz rich honey mix (2:1 honey to water, heat up to dissolve the honey, cool to room temp
1/2 tsp Pimento dram
2 dashes Angostura bitters
Pulse blend in blender at high speed for 5 sec with 2.5 dl/1 cup crushed ice and pour into a tiki mug, fill up with more crushed ice if needed.
Garnish with a pineapple crown.
Grand, extravagant, sumptuous and lush!
Next and the last is not a tiki but it´s a tropical style sour:
Dark & Aged Coffee Sour
60 ml/ 2 oz EKTE Spirits Dark & Aged Rum
30 ml/ 1 oz fresh pineapple juice
15 ml/ 0.5 oz cold strong kona coffee
45 ml/0.75 oz fresh lime juice
15 ml/0.5 oz demerara syrup
Shake (or use hand blender) and strain into a chilled cocktail coupe or speciality glass.
Arcane rums are made from pure cane juice, so it`s a rhum agricole. As always when you come back from a rumfest, in this case the Rhumfest Paris, there`ll be rums to try out and to write about. I`m starting with the three expressions from Arcane, plus a spiced rum called “Beach House Rum” (not Arcane but from the same producer)
The three expressions in their range are the Delicatissime, Cane Crush and the Extra Aroma. The Extra Aroma I tried for the first time at Maria Loca during Daniele Dalla Polas Tiki Night and I was amazed by the strong banana flavor of this rum which mixed wonderfully with his amazing tiki drinks.
On the webpage it says – What Arcane stands for is this : in a white rum or in a 12 years old rum, you will always taste, in different versions,the magnificence of cane aromas. Arcane rum is always made from the distillation of pure cane juice.
So let´s start with the Cane Crush, it´s a very aromatic rum with lots of fresh “green” sugarcane flavors, grassy, floral and lively. It´s distilled twice, first in pot stills on Mauritius and then a second distillation in small alambics is made in Cognac. These alambics are the french variant of the alembic – which is an arabic word for a type of still that originally was used to make perfumes and it´s the alembic still the modern pot still is based on.
So in short, here´s my thoughts on the rums, remember this is how they taste to me, to you they may taste a bit different since we all have different taste perceptions:
Color – crystal clear
Nose – It´s crispy and fresh, grassy and a bit floral in the nose with slight hints of citrus.
Mouth – A very pleasant flavor, fresh and crispy just like like the nose but a little bit peppery with a fruitness and roundness backed up by the typical grassy agricole flavors of fresh cut cane.
Finish – I find the finish to be medium long with a fresh light cane flavor that stays for a little while.
A very pleasant and tasty rhum agricole that can be sipped easily and also mixed equally well.
Color – Golden light mahogany
Nose: Here´s something entirely different…. this rum has a strong nose of banana and coconut and the notes of grassy agricole flavors are quite restrained.
Mouth: Banana…. hints of coconut and something perfumey and floral, hints of sugarcane and some grassiness. It`s a tropically flavored aged agricole rum with strong banana and coconut flavors. It`s a spiced rum with coconut and banana and it`s quite sweet. I believe it´s a “like it or not” type of rum. Personally I like as a mixer because it mixes well in tiki drinks and tropical cocktails, but not as a sipping rum., it`s too sweet for that to my palate.
I tried it the the first time in Paris at Maria Loca when Daniele Dalla Pola did his “Arcane Jungle Bar” tiki night and made tiki drinks with among others, this rum which mixed wonderfully in his drinks.
The pronounced banana and coconut flavors (and some other tropical fruits) paired with the aged rhum agricole notes makes a statement to try to best describe it, if you like those flavors you`ll probably like this rum, if you don´t like sweet flavors of banana and coconut you won`t like this. In tiki drinks and exotic cocktails it´s wonderful and I like the aftertaste of coconut.
In the description it says “12 year old solera aged in oak barrels” which does not mean that all the rum in the bottle is 12 years old, but that there´s a percentage, how small, we do not know, that should be 12 years old in the blend of younger rums. If you don`t know that then you may believe it`s all 12 year old rum which is it not.
Finish: Aftertaste of coconut that lingers in your mouth for a while that gets me to think of a brown coconut that has been cracked and all the brown pieces spread out on the ground. The name “Extra Aroma” surely is true, this rum has a LOT of extra aroma! but as a sipper it`s a sugar-bomb warning.
Color – very light golden
Nose – A bit herbal and spicy, with hints of freshly cut grass, vanilla and some spice.
Mouth – Hints of vanilla, peppery, pronounced herbal grassiness and hints of floral notes as well, lively agricole flavors.
Finish – Spicy finish that ends with sweet notes of vanilla
This rum mixes as well as the Extra Aroma in exotic cocktails and I found that mixing the two, or any of them with Cane Crush is just as great, any of these rums adds a lively flavor to cocktails. This is a young golden rum that has been aged for 18 months in oak barrels and it`s kinda dryish but with sweet vanilla aromas.
For sipping, the one I prefer is the Cane Crush because it´s the cleanest and driest of them to me and for sipping neat I prefer a bit drier rums that has nothing added to them. It also makes a fine ti punch of course.
For mixing I find them quite versatile, especially with tropical type of drinks, the flavors just comes together.
I have no idea if these rums contains any additives but I`m positively sure that there´s some sugar added to the Extra Aroma since it has such strong banana and coconut notes. I believe it may have natural flavors added or at least so I hear, and then some sugar, but there´s no info… and that is a pity! anyway, it´s not cloingly sweet, it more makes a real strong statement of banana and coconut.
Then we have the bottles, I really like them, they have a cool design and the labels look exotic which pairs well with the rums they contain seeing to where the rum is made. But I would like to see more info on the labels as to what the rums contain as well, the more transparency the better.
BEACH HOUSE SPICED
And now on to the last one, a sort of bonus in this post, it´s a spiced rum.
This spiced rum is not the Arcane brand, it´s called “Beach House Spiced” which is a rum infused with tropical floral and spicy flavors dominated by orange which comes in a very pretty bottle at 40% abv. The nose is very floral and perfumey with hints of orange and spice. To be honest it´s too sweet for my palate but I can see it as a cocktail ingredient and also as a dessert rum – or if you like it sweet, as a sip on the beach at sundown which it says it´s designed for. I think this rum would benefit from a reduction of the sweetness though especially since the spice flavor is a bit on the floral side. But those with a sweet tooth will probably love it.
Now on to the drinks!
With some funky grassy, sugarcane, banana and coconut flavors from the rums paired with the darker roasted coconut water and nutty macadamia and orgeat flavors, this is my funky Colada!
30 ml/1 oz Arcane Extra Aroma
30 ml/1 oz Arcane Cane Crush
30 ml/ 1 oz fresh pineapple juice
30 ml/ 1 oz roasted coconut water
7.5 ml/ 0.25 oz macadamia nut syrup
7.5 ml/ 0.25 oz orgeat
15 ml/ 0.5 oz Coco Real
30 ml/ 1 oz fresh lime
Dash pimento dram
Blend all ingredients at high speed for 5 sec in a blender with 2.5 dl/ 1 cup crushed ice. Pour into snifter and add more crushed ice to fill. Garnish with a pineapple crown. The roasted coconut water can be difficult to find but can be subbed with unsweetened and if possible, fresh coconut water.
The Pina Colada is in my opinion an underestimated drink and it´s one of my favorites. It`s also a fun drink since it lends itself to a lot of experimentations!
A coffee flavored take on the ”Three dots and a dash” which is one of the classic tiki drinks. Coffee is one of my favorite tiki drink ingredients,so why not combine the two? That´s how “Coffee Dots” was born…
Adding an agricole rum with rich banana aromas gives this drink an extra tropical dimension.
15 ml/0.5 oz each of fresh lime and orange juices
15 ml/0.5 oz honey-mix
60 ml/2 oz Arcane Extra Aroma rum
15 ml/0.5 oz strong Kona coffee, cold
7.5 ml/0.25 oz pimento dram
Dash Angostura bitters
Blend in blender at high speed with 2 dl/ 1 cup crushed ice, 5 sec and pour into a snifter
Garnish with a pineapple leaf and 3 coffee beans
Banana Daiquiri Speciale
A Banana Daiquiri a day….is the #DRINKTROPICAL way!
Banana, both fresh and in syrup paired with rich coconut palmsugar syrup flambèed in 80% Stroh for the sweet…
Fresh lime juice for the sour and for the strong, Arcane Extra Aroma and Delicatissime blends together into a sumptuous tropical daiquiri drink….there´s no other “weak” in this except for the crushed ice….but the spice “to make it nice” is there in the dust of cinnamon and in the rums. Now this is not a Planter`s Punch but an extra lush banana daiquiri!
22.5 ml/0.75 oz fresh lime juice
1/2 banana, sliced
30 ml/1 oz Arcane Extra Aroma
30 ml/1 oz Arcane Delicatissime
15 ml/0.5 oz banana-palmsugar syrup*
Blend in blender with 1 cup crushed ice for 10 sec and pour into a double old fashioned glass. Garnish with a piece of frozen banana and a dust of cinnamon.
To make the banana-palmsugar syrup:
For a small bottle of syrup, make a simple syrup with 2.1 ratio of coconut palmsugar and water (about 1 cup of sugar) and slice 1/2 banana in it and mash slightly with a fork and boil on medium heat for a couple minutes but do not let it caramelize. Take off heat and add 2 tbsp 80% Stroh ¨(or other overproof rum good for flambeeing) and flambè before leaving to cool and flavors to set for about 30 mins, then strain and bottle.
Beach House Bird
This drink is an experiment, since I wanted to try the Beach House Spiced as a cocktail ingredient and due to it`s pronounced orange aroma I decided to use equal parts hibiscus grenadine and the spiced rum instead of simple syrup in a Jungle Bird since orange and Campari pairs so well.
It tasted like a sort of lightly floral Jungle Bird with hints of bitterness…
As for the Beach House Spiced as a cocktail ingredient, it works just fine and can be used instead of for example orange liqueur or simple syrup giving a subtle floral, slightly exotic perfumey character to the drink. Now this drink has Campari which in itself adds a lot of flavor with it´s herbal, bitterness so you get it in double measure here :-).
22.5 ml/0.75 oz Campari
30 ml/1 oz fresh lime juice
7.5 ml/0.25 oz hibiscus grenadine
7.5 ml/0.25 oz Beach House Spiced
45 ml/1.5 oz Appleton Extra
Shake with plenty of cracked ice, strain and pour into a old fashioned glass filled with fresh cracked ice.
I think that was all for now….enjoy the drinks if you decide to try them 🙂
Mixology Monday lives on…..this is the 107th MxMo! This cult event is still going strong…since 2006 when it was first created by Paul Clarke, publisher of The Cocktail Chronicles, who ran the event for 6 years, and now as of August 2012, Frederic Yarm, one of the authors of the Cocktail Virgin blog, has taken over as moderator.
The theme is overproof and how you use overproof spirits whether it be as floats or as base spirit or something to flame up a cocktail with etc. This MxMo is hosted by Dagreb over at the Nihil Utopia blog.
I started to bring out anything I had that was above 50% since that`s the proof mentioned as criteria for what`s considered overproof in this MxMo event. I got quite a few overproof rums, I use them both as part of the drinks, as floats or as fuel for flaming drinks, that´s what I use my Stroh for…
A little about proof
The word overproof means “Containing a greater proportion of alcohol than proof spirit”
The term “proof” dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. Spirits were tested by soaking a pellet of gunpowder in them. If the gunpowder could still burn, the spirits were rated above proof and taxed at a higher rate. Gunpowder would not burn in rum that contained less than 57.15% ABV.The gunpowder test was officially replaced by a specific-gravity test in 1816. The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity. 50% alcohol was defined as 100 proof.
So that`s what we are playing with, overproof spirits! in my case it gonna be overproof rum…
The first overproof rum I`m picking from my collection is Rivers Royale Rum from the River Antoine distillery, a very interesting rum from Grenada which is made in the a very old fashioned way, actually the River Antoine Estate distillery is unique on this planet and that´s what makes it so special.
They have produced their legendary high proof Rivers Rum since 1785 with unchanged age-old techniques and their antique equipment is still used today! for example their two potstills are both heated using locally cut hardwood and parts of the distillery´s machinery are over 200 years old…The crushing mill dates back to 1945 and is powered by water from the river.
And the the rum? – I just got a whooooole load of funky slightly grassy flavors in my mouth….Rivers rum…painstakingly handmade with ancient methods from fermented sugarcane syrup – a very special rum indeed. The flavor reminds about the more well known JWray overproof but more balanced and subtle. So it lends itself well in citrusy cocktails.
The one I have is the ” lower strength, export” version (69%) and there´s also one at 75% and yes there´s supposed to be even stronger local versions too…so strong it cannot be exported. The label of the 75% version is funny, it says “slightly overproof rum” 🙂 This rum is hard to come by…you can sub it with RumFire or JWray overproof, but the RumFire is closer to this.
I was thinking of Rivers and Ting, but right now I can`t find Ting anywhere so I settle for a daquiri instead, which is equally good!
Rivers Royale Rum Daquiri
1.5 oz Rivers Royale rum (or RumFire)
0.5 oz fresh lime juice
0.5 oz cane syrup
That´s a nice starter! the rum is so smooth despite being overproof and this drink went down too easy….
Now let´s move on to tiki….
There´s a drink called the “Tasman Sea” in Remixed, it´s the Bum`s version of an old drink called the “Lady Love” which was served at various bars in Oahu in the late 60s. The Bums version uses 151 Lemon Hart. But the drink also uses another 151 proof Caribbean rum (of your choice) so I thought this drink would fit into this post.
1 oz fresh lime juice
0.75 oz fresh lemon juice
0.25 oz orange curacao
1 oz demerara sugar syrup
1 oz amber 151 proof Caribbean rum (such as Cruzan or Bacardi, I used JackIron)
0.5 oz Lemon Hart 151
10 ounces crushed ice
Put everything in a blender and blend for up to 10 sec.
Pour unstrained into a large snifter or tiki mug.
Next up is a version of Martin Cate´s 2070 Swizzle called the 2070 Swizzle Redux made by Tim “Swanky” Glazner. The cool thing about the Redux version is that is uses coffee….and I really do love tiki drinks with coffee!
1 oz Angostura 1919 or other quality Gold Rum
1/2 oz Lemon Hart 151
1/2 oz Smith & Cross
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Infused Simple Syrup (If you use Trader Tiki/BG Reynold’s, you may need to cut it back. His syrup is extremely strong. Cut it in half)
1/2 oz Honey Mix
1/2 oz Strong Kona coffee (chilled of course)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dash Angostura bitters
1 pinch freshly ground nutmeg on top
Cinnamon Stick swizzle
Here is instructions from Swanky that i found on the Tiki Central:
Use about 1/2 cup crushed ice, flash blended for a few seconds. Lately I prefer to put everything in the blender but ice, set it to the lowest setting, on mine it is “Stir” and get all the ingredients mixed. Then I add the ice and hit it on high. I zap it for a second, let it stop and repeat. Do that maybe 3 or 4 times. Pour into the proper glass (collins/zombie, or the classic aluminum ones) and add ice to fill. Grate some fresh nutmeg on top. Add cinnamon stick as swizzle.