KAMEHAMEHA RUM PUNCH

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Today it is the Kamehameha Day in Hawaii and so to celebrate – here`s a favorite again, 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. The reason i post it again is that today its the memorail day of Kamehameha the Great in Hawaii and that`s worth celebrating.

So who was King Kamehameha you might ask?  Kamehameha – also known as Kamehameha the Great was the head of a dynasty ruling the Hawaiian islands for more than a century. The name Kamehameha (pronounced kuh-may-ha-may-ha) means “the one set apart.” He conquered the Hawaiian islands and formally established the Kingdom of Hawai`i in 1810.

This drink is actually named after the Hotel King Kamehameha in Kona, Hawaii who took the name after the great Hawaiian King – Kamehameha.

Every year on Kamehameha Day (June 11, a state holiday in Hawai’i), National Statuary Hall is the scene of a ceremony in honor of the king and the statue of Kamehameha the Great is draped with lovely leis of fragrant flowers from Hawai’i. The Festival continues to pay tribute to Kamehameha and acts to preserve and perpetuate the Hawaiian culture.

I wish i could have a fragrant lei around my neck but will have to do with an ice cold drink..which isn´t bad at all.

RECIPE

1 oz Light Rum
2 oz Unsweetened Pineapple Juice
1/2 oz Lemon Juice
1 tsp Blackberry Brandy (i used Creme de Cassis)
1 tsp Grenadine (i used my homemade hibiscus grenadine, which adds a fresh tropical floral aroma)
1 tsp Sugar Syrup
1 oz Dark Rum

Shake everything but the dark rum with ice and strain into a tall or rocks glass filled with crushed ice. Float dark rum on top, and garnish with a pineapple chunk speared to a cherry.

Aloha and okole maluna!

MIXING THROUGH GROG LOG 8 – Blue Reef

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More blue drinks?

I thought it was enough with the two i made last time but Grog Log is calling for yet another one so i have to obey;-)

The Blue Reef is the second drink on the same page as Blue Hawaii in the Log. Its the Bum`s take on the Blue Hawaii where fresh lime juice replaces the pineapple juice and rum replaces vodka. Instead of sweet & sour there`s Galliano. I think that sounds quite promising. We`ve had the original Blue Hawaii with vodka and a twist with gin, now comes the turn for rum.

BLUE REEF

1.5 oz fresh lime juice

1.5 oz Blue Curacao

0.5 oz Galliano

2 oz light Puerto Rican rum

Shake well with ice cubes and strain into medium snifter filled with crushed ice.

Its like looking into a blue swimming pool..its not a boozy drink but the rum gives it flavor. So if you don`t like your drink too boozy then this is perfect.

I think we stay with rum today.

To twist this one i think we need another type of rum and i went for an agricole blanc which i figured would give the flavor a different dimension with its grassy notes.

The agricole i used is from Guyana and is called “La Belle Cabresse”. The Guyanese agricoles are a bit different from those from Martinique – its simply different terroir and the flavor of this one has a slight rawness to it that i like. For this drink any rhum agricole blanc (or vieux too) would do of course.

For sweetener i made a honey-mix (equal parts liquid honey and water) Instead of Galliano i used Navan which is a vanilla liqueur made with natural vanilla beans from Madagascar.

And then i replaced the blue curacao with green charteuse.

HONU HONU

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0.5 oz fresh lime juice

0.75 oz green chartreuse

0.5 oz Navan

2 oz rhum agricole blanc

0.5-1 oz honey-mix

Shake it up with ice and serve in a glass with crushed ice.

I like this one better..the other one tastes too touristy i think. And now we leave the blue drinks for this time…and i would lie if i didn`t say i`m happy for that..;-) i think i`m more into brown drinks. I`m definetily more into boozier drinks.

MIXING THROUGH GROG LOG 7 – Blue Hawaii

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Its time to take a trip to Hawaii folks – with the 7th cocktail from Grog Log – The Blue Hawaii.

Its some romantic nostalgia here – in my mind i can hear the music from that Elvis movie and remember the incredible beautiful pirogue wedding scene pictured at Coco Palms Resort and even though the name of the movie and this drink only are remotely related, its still that romantic “Blue Hawaii” vibe this drink evokes.

I haven`t had a Blue Hawaii for decades..not that i`ve lived that long but still, that`s how it feels – so i guess its about time i have one now;-) if it wasn`t for the fact that its a part of Grog Log and this post i guess i wouldn`t have it..its just that kinda drink you don`t usually make at home but rather would have on the beach in Hawaii…so i must thank the Bum that i now can relive my sweet memories.

Yeah its a drink for the summer – but seriously…who living up north wouldn`t want to escape the long cold and dark winter even if its just with a tropical drink in hand? one can always dream…and a drink like this one helps. OK, the winter is over and its spring but the warm weather isn`t yet here.

This historical drink was invented by Harry Ye in 1957 – a legendary head bartender of the Hilton Hawaiian Village in Waikiki, Hawaii. Bols asked him to future their blue curacao and so this drink was born. It has been a success since then and is now one of those that didn´t fade away.

The yellow pineapple juice makes the blue curacao more green actually…which i like, it looks like the greenish shallow waters of Bora Bora`s motus.

BLUE HAWAII

2 oz unsweetened pineapple juice

1 oz sweet & sour ( 1:1 fresh lemon/lime juices and simple syrup)

0.75 oz Blue Curacao

0.5 tsp cream or half & half

1.5 oz vodka

Mix everything in a tall glass packed with crushed ice.

The book doesn`t mention any garnish, but the traditional garnish for a Blue Hawaii is a pineapple slice and a cherry.

Its a nice drink but in my opinion a bit plain and boring – tastes like liquid fruit bubblegum and i can`t help it..all the while i was drinking this one i kept thinking – i wonder how this drink will taste if i replace the (tasteless) vodka with a gin – like junipero? and switching the pineappple juice for grapefruit? – fresh yellow grapefruit – i had to do that..

I`m not a fan of vodka as i want to feel some flavor from the booze and so here`s a twist of it with the gin also upped a bit to 2 oz and the blue curacao taken down to 0.5 oz instead:

GREEN MOTU

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2 oz fresh yellow grapefruit juice

1 oz sweet & sour ( 1:1 fresh lemon/lime juices and simple syrup)

0.5 oz blue curacao

2 oz junipero gin

0.5 tsp cream

Mix everything in a tall glass packed with crushed ice.

Garnish with a tropical or a pineapple leaf.

I found this one much fresher due to the grapefruit juice which isn`t so sweet and more flavorful too with the gin. Next time i`m gonna mix up the Blue Reef which can be found at the same page in the  Log. But for now its enough with two blue drinks i think. Now…let`s put on that hula skirt..

This series called Mixing through Grog Log is inspired by my fellow boozeblogger Erik`s “Stomping through the Savoy” over at Underhill Lounge.

BEACHBUM BERRY´S REMIXED – A VERITABLE TREASURE CHEST

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This book is hands down awesome. To me its a veritable treasure chest to dig and dig and dig from..

You get most of the stuff from Grog Log and Intoxica wrapped up in an updated form with history and little fun and interesting anecdotes, lots of new recipes and tons of full color photographs that makes you wanna call in sick immediately and head for your shaker.

It takes time to digest all this. Because its not a small book – this one is heavy – and so full of stuff that i can only admire Rick Stutz over at “Kaiserpenguin” who recently joined the “stomping through” bandwagon – started by Erik Ellestad over at “Underhill Lounge” with his heroic “Stomping though the Savoy” projekt, which inspired me to start mixing through Grog Log – and now Rick is mixing himself through this epic book – Beachbum Berry`s Remixed.

That it will take time to digest this book is a very good thing i think, that way the fun will last so much longer and as a tiki reference book – this book of course has its place near my bar if not even in it. There was a funny discussion concerning the use (or mis use) of cook and drinkbooks on twittter last week mentioning how some folks use them to the point of almost frying or shaking with them;-) for such wild use i would recommend the spiral bound form though..

The photographs in Remixed are colorful and brilliant and they make you want to drink! An ice cold tasty well made tiki drink is one of the things that can make me forget the hardships of the everyday life. Last year when i went to the Tales in New Orleans i brought Sippin`Safari with me and luckily the Bum was there so i also got it properly crowned (aka signed) and i think that maybe i`ll bring this one along this year as well…to mix up some of the drinks in our bar and if the Bum will be there, he better get his hands ready for a demerara Mai Tai and his pen ready to crown this one too.

Another fun thing that is new is the section that contains new original recipes from the cocktail world – or as Dr Bamboo states on his blog: ” drink writers, cocktail experts, bartenders, and people who play with booze and then blab about it online (a.k.a. bloggers).

There´s also an excellent Rum Glossary as well as an Ingredient Glossary to help you find or make the right ingredients for these drinks or how to sub things you cannot make or find. Who knew “Oke” or Okolehau can be better subbed with bourbon than Martinique rum? or subbed at all? So there´s a lot to find in Remixed which has all the potentials to become your “best book friend” – well worn but not fried.

You better go and get yourself a copy of this book asap if you like tiki drinks..you need it. Its hard to pick a favorite drink among all the new and old recipes that lives in this book – so i pick one of the many that intrigues me:

OPAKA RAKA

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This drink i found very interesting as it uses Junipero gin, which as the name states, is heavy on the juniper flavor and as i happen to have a bottle i decided to give it a go. Usually i`m more of a fan of the less junipery gins but sometimes the right drinks needs something more potent.

Opaka Raka was invented by Brian Miller from Death&Co as a response to the Donga Punch in Sippin`Safari. If you don`t have Junipero try it with Tanqueray. This drink needs a gin with a bit of alcoholic snap, so its not recommended to use a gin with lower than 94 proof.

1.5 oz Junipero Gin

1.5 oz Donn`s Mix (2 parts grape fruit juice + 1 part cinnamon syrup).

3/4 oz fresh lime juice

1/4 oz simple syrup

1 dash Emelakule tiki bitters (sub Fee`s whiskey barrel aged bitters, or similar)

Shake everythiong with ice cubes and strain into a glass with fresh ice. Garnish with a lime wheel.

After the first sip it was clear to me that this is a wonderful drink! its not as junipery as i thought it would be due to the pimento dram and the vanilla. Its perfectly balanced and should be imbibed ice cold.

This is a helluwa tiki cocktail! Yum!

“DEATH IN THE SOUTH PACIFIC” WON THE TIKI PUNCH UP

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Photo courtesy Brian Huff, www.brianhuffphotography,com.

Just look at this drink, who wouldn´t want one? and the other two..these three cocktails are the winning out of ten finalists and the Death in the South Pacific is the one that made it all the way – and i think they have picked a worthy winner.

There were 150 entires to this contest where the winner is the official cocktail of the Tales of the Cocktail 2010. This was a tiki punch up, the contestants were to make a tiki cocktail based on the rum punch or a tikified rum punch if you will.  Death in the South Pacific was created by Washington bartender Evan Martin. Here´s a link to the recipes and pictures of the second and third place cocktails.

“This drink hits all the contest requirements on the nose: It creatively mixes multiple rums, sweeteners, and citrus to “tikify” the Planter’s Punch template; it has a full-bodied, layered, but not overcomplicated flavor; and its garnish shows theatrical flair, cleverly referencing the drink name.” Said Jeff Berry, official cocktail competition judge and tiki expert.

Martin’s cocktail will be served throughout Tales of the Cocktail, July 21—25, and will be featured in the summer issues of Culinary Concierge and The Tasting Panel magazine, and on the CocktailTimes.com and DrinkBoy.com websites.

Here`s the winning recipe:

Death in the South Pacific – By Evan Martin

0.75 oz. Appleton Estate Extra 12 Year Old rum

0.75 oz. Rhum Clement VSOP rum

0.5 oz. Grand Marnier

0.33 oz. Trader Tiki’s Orgeat Syrup

0.33 oz. Fee Brothers Falernum

3 dashes Absinthe

0.5 oz. Fresh Lime Juice

0.5 oz. Fresh Lemon Juice

0.5 oz. Fee Brothers Grenadine

0.5 oz. Cruzan Blackstrap rum

Add all ingredients except for the grenadine and Cruzan Blackstrap to a Zombie shell glass and fill with crushed ice. Swizzle the drink well to mix and frost the glass and then pour in grenadine. Overfill the glass with crushed ice and then pour in Cruzan Blackstrap.

Garnish:  Take a bamboo skewer and put a brandied cherry through at the very top followed by 1 pineapple leaf (insert through the middle) and then cut off skin from 1 large orange slice and then cut the strips in half.

Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer. It should look like a guy hanging off of the drink (cherry=head, pineapple leaf= arms, citrus peel dangling away from each other are the legs)

Evan explains: “The drink’s name is a play on Love in the South Pacific and Death in the Afternoon. I found the name fitting as it’s modeled after the Zombie (use of absinthe, good amount of citrus balanced by various sweeteners, and needed a name that gave as much warning as the zombie) as well as its color (should be a light tan with a muddy and bloody looking float) and the death in the afternoon’s use of absinthe.”

All of the winning recipes can be found at www.TalesoftheCocktail.com.

I`ll definetily try out this drink and some of the other finalist drinks at the Tales! and i love the gorgeous “hanged man” garnish!

MIXING THROUGH GROG LOG 6 – Blackbeard`s Ghost

Tiki time again! and here we are, tiki cocktail number six – which is the Blackbeard`s Ghost.

It`s a Beachbum Berry original – a version of the Pirate`s Grog from Blackbeard`s Galley restaurant from cirka 1970`s which according to the description was a “feisty theme restaurant with decor to match its name.” There isn`t much more info to get on this drink, at least i didn´t find any.

Sounds like a promising drink to set set you in a rummy mood…it calls for these exquisite ingredients:

BLACKBEARD`S GHOST

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1 oz orange juice

0.5 oz falernum

2 oz sweet and sour ( i mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)

0.5 oz apricot brandy

2 dashes angostura bitters

1.5 oz light Puerto Rican rum

0.5 oz demerara rum

Mix in cocktail shaker with a glass-full of crushed ice. Then pour everything back into glass.

Real sweet and sour – not the chemical mix – is the way to go as far as sweet and sour is concerned – at least to me. At first i thought 2 oz would be too much but it isn`t and falernum is just the right thing to balance everything togehter in this drink. I like this one, its goes down easily – its  fruity, sweet, sour, and lightly rummy with a pinch of spice from the angostura bitters. I`m not dissappointed. I used hm..not a Puerto Rican white here but El Dorado 3 year old cask aged white, quite a different rum.

Let`s stay in the company of rummy ghostly tiki cocktails for a while – my twist of this is another and very different ghost – where the apricot brandy is switched for the subtle caressing of sweet vanilla, the angostura bitters for the more dark and spicy chocolately Mole bitters – to pair with the vanilla which is a natural companion to chocolate.

Finally the demerara ratio is upped and the light rum have to be set aside for a while:

GHOST OF THE GALLEY

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1 oz orange juice

0.5 oz falernum

2 oz sweet and sour ( I mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)

0.5 oz Navan vanilla liqueur (update: no longer made, use another vanilla liqueur containing real vanilla)

1 dash Xocoatl Mole bitters

2 oz demerara rum

Mix in cocktail shaker with a glass-full of crushed ice. Then pour everything back into glass.

This one of course tastes differently yet there´s some similarity, but here the demerara takes a step to the front lightly backed up by the xocolatl mole bitters and the sweet vanilla is lingering around binding it all together.

Of course the choice of rums is the main thing to consider in this kind of drinks and playing around with different rums may bring out some surprises for the better or worse (hopefully the better).  For dark demerara i used OVD (Old Vatted Demerara) El Dorado 12 or equal parts 12 and 15 i believe would be very good too.

I like this one too… I actually like them both – so go ahead and try and let me know what you think.