TIKI LOVERS RUM

Ever heard about Tiki Lovers rum?

I first heard about this rum at the UK Rumfest but i never got a chance to try it out..Luckily now instead it found its way to me and you don´t need to ask me twice if i wanna try out two new rums especially designed for exotic Tiki cocktails.

The lables looks exotic and very Tiki – but does the rum itself  live up to what the labels suggest? and what are the rums in the bottles?

TIKI LOVER`S WHITE RUM

The folks behind this rum are the Bitter Truth under the label Tiki Lovers and there´s a white rum and a dark rum. The white rum is made from pot stilled Jamaican rum that is aged 3-5 years, charcoal filtered and blended with column still rum from Trinidad.

The result is very good, it`has a nose that is a mix of floral, fruit and sugarcane and then i detect some subtle notes of the same flavor that you find in JWray overproof but this one is so subtle, maybe more like a slight hint of RumFire which is like a light JWray if that makes any sense.

The flavor is like the nose but stronger, sweet, floral, smooth with a slightly sharp edge, and it does have character, it won´t disappear in a mixed drink. That is one thing they have got just right, both rums stand up against all those mixers beautifully.

The white rum is not like a little brother to RumFire though – don´t get me wrong – this is a rum of it`s own. This is a white rum that is smooth and nice yet with character with those subtle hints of the flavors you find in JWray and RumFire but with it´s own personality.

It´s a good rum for Tiki drinks that´s for sure! the white rum is 42% alcohol or ABV 84. At the back of the labels are recipes and i`m gonna make one of them with the dark rum.

But let´s move on to the other bottle.

TIKI LOVER´S DARK RUM

The dark rum is much stronger, it´s 57% or ABV 114. My first thought was – is this made to be like the style of Smith and Cross? It`s also Jamaican pot still rum but this one is blended with Barbados rum (most likely Foursquare) as well with a final touch of column still rum from Trinidad and Guyana.

The nose has woody character with burnt sugarcane and dried tropical fruits. The flavor is strong, full bodied and spicy. There`s a slight alcohol burn but not unpleasant and it´s an overproof rum after all.

It´s spicier than Smith and Cross but less funky since Smith & Cross is unfiltered pot still which i find great for mixing but less suitable for sipping unless you have a palate for that, while this rum is more sippable even though it´s overproof. I`m not planning to sit and sip it though, this is made for mixing – specifically tropical/exotic/Tiki drinks.

Tiki Lovers Dark Rum won gold medal recently at the 2011 German Rum Festival as the best overproof rum and i heard some very famous rum experts loved it – well I join that bunch… I think I have two winners here!

The first drink I made was a boozy Planters Punch with the two rums and homemade hibiscus grenadine.

TIKI LOVERS PLANTERS


1 oz Tiki Lovers White Rum

1 oz Tiki Lovers Dark Rum

1 oz fresh lemon juice

1 oz sugarcane syrup

Dash Angostura bitters

1/4-1/2 oz hibiscus grenadine (use homemade or B.G Reynolds) adjust the ratio to your own preference since various grenadines tastes different. A rule of thumb is too much will ruin a drink.

Shake with ice and strain into a zombie glass filled with crushed ice. Garnish with a pineapple leaf, speared pineapple chunk and cherry.

The hibiscus grenadine really adds a tropical tang to this drink perfectly in harmony with the lemon juice and the high proof spicy dark rum adds punch while the white rum plays nicely in the background with the bitters.

A simpler more straight forward taste description – this is a damned good and strong tropical drink with two perfect rums in the glass! get your asses to the kitchen or bar and start mixing!

The next drink is made with the white rum:

BITTER END


2 oz Tiki Lovers white Rum

1 oz grapefruit juice

1/2 oz fresh lime juice

1/2 oz falernum

4 dashes angostura bitters

Shake with ice and strain into a tiki mug or glass  filled with crushed ice and garnish with mint and lime.

I found this drink a bit too sour so i added an extra 0.5 oz demerara syrup. Not sure if the Bitter End is a real Tiki drink or not but it doesn`t matter, these rums suits any tropical style drinks.

Then I made the one at the back of the dark rum label, the Waikiki Punch. There´s many more drinks I wanna try with these two rums which I cannot find space for in this blog post.

WAIKIKI PUNCH


50 ml Tiki Lovers Dark Rum

10 ml Pimento Dram

10 ml Orgeat

20 ml fresh lime juice

60 ml passionfruit juice

Shake with ice and strain into a tiki mug (or glass) filled with crushed ice

This drink just goes down as easily as the Mai Tai…this dark rum blends WELL! oh my YUMMY!

Gotta try a type of Daiquiri too:

TIKI LOVER´S DAIQUIRI


1 oz Tiki Lovers White Rum

1 oz Tiki Lovers Dark Rum

0.75 0z fresh lime juice

0.5-0.75 oz sugarcane syrup, adjust to your taste

Shake with ice and strain into a chilled coupe.

This is a dark boozy daiquiri… suits those who like the flavor of strong rum.

Conclusion: Here´s two excellent Tiki and exotic/tropical drink rums, flavorful and strong enough to stand up against the mixers. That these rums are designed for this type of drinks is evident.

As soon as you can lay your hands on the Tiki Lovers rum you should.

You can get them here.

A TOAST TO REPEAL DAY 2011

Today is dec 5th and it´s time to toast the Repeal Day! and if you don´t know what is the Repeal Day i advice you to go and read about it here – there´s everything you need to know.

Remembering and toasting for Repeal Day is something we all should joyfully do (unless you hate alcohol, but if you do i don´t think you read my blog:-)

I could make a nice tiki drink to toast with of course but exotic drinks ii do all the time so instead i have decided to make a nice Daiquiri Floridita, Daiquiri-lover as i am.-)

DAIQIRI FLORIDITA

  • 1.5 oz of light rum
  • 1 lime
  • 1 teaspoon of sugar
  • a few drops of maraschino

Mix in blender with cruched ice and serve iced.

You don`t need any garnish for this drink but i choose to rim the glass with sugar because i think that is very nice and adds to the festive spirit!

Happy Repeal Day!

ST NICHOLAS ABBEY 12 YEAR LIMITED RESERVE RUM

I stumbled over St Nicholas Abbey rum at the UK rumfest and out of all the new things i tried this is the rum that impressed me the most.

The one i`m gonna write about here is their 12 yo limited reserve rum which is a veritable explosion of flavors and so smooth….yet with a powerful punch. St Nicholas Abbey is a 350 year old plantation on the island of Barbados in the Caribbean with a rich and colorful history which you can read more about on their website.

They have a long traddition in producing rum and is one of the last surviving and intact 17th century plantations on the island. Initially R.L. Seale did help produce St Abbey´s first rums after the plantation was bought 2006 by the Warren family. They have chosen to avoid the mass production in favour of the traditional distillation process that has made rum from Barbados famous for more than 350 years.

What is interesting is that it´s not a molasses rum…it´s made from concentrated cane syrup that is double-distilled to about 92% prior to ageing. (traditional rhum agricole is usually distilled at 70-72%) At the UK rumfest i tasted a couple different agings – among them the 10 and the 12 yo plus the unaged and unlabeled rum they called the “see through” which isn`t sold commerically.

The unaged “see through” was made with estate grown cane, crushed in a traditional steam press and then made into cane honey and then fermented before a rough distillation in the pot column hybrid still. And then put through again and taken it off at 92% abv and cut with water to about 43%.

I have here their 12 yo dark rum in that stunning glass decanter and a sample of their unaged “see through” rum which is surprisingly smooth – very smooth actually and with a rich fruit and vanilla finish.

The “See Trough”

St Nicholas Abbey 12 yo

The 12 yo is so good that i am hesitant to mix with it but i`m gonna mix a cocktail nevertheless and it got to be a daiquiri since i don´t wanna destroy this fine rum with too many mixers and juices. It`s hand bottled unblended straight from the barrel in a glass decanter that is one of the awesomest i´ve seen with the great house, built in 1658 and palmtrees beautifully engraved on the glass.

The heavy decanter is sealed with a beautiful mahogany cork topped with hand-embossed leather, a symbol of the island’s first mahogany trees, that was planted 250 years ago on Cherry Tree Hill. And i find that cork very sturdy, something that i really like and which is necessary to keep the rum well closed in.

The label is applied by hand and each decanter is engraved with both a number and date. I really have nothing to complain about concerning this stunning decanter. They really have come up with some classy packaging!

The 12 yo rum won gold medal at the Ministry of Rum tasting competition in 2009 and the 10 yo won silver in the 2009 International Wine and Spirits competition.

Today the plantation also have a cottage industry producing a range of very interesting and pleasant condiments such as St Abbey Blackstrap Molasses, Pepper Rum, Gourmet Sugar and Hotpepper sauce which can be purchased at the plantation. That pepper rum, hot pepper sauce and black strap molasses….i feel like going straight to Barbados!

Before i make that daiquiri  i`m going to describe how i find the 12 yo rum in the nose and on the palate:

ST NICHOLAS ABBEY 12 yo Limited Reserve

NOSE:

I would describe the nose as warm, rich and fruity with a touch of spices, wood and caramel. It´s like it tells you – taste me…

ON THE PALATE:

Well here we go…this is a journey into the land of what a really great rum can be…and swirling the rum the many “rum-legs” makes the glass almost striped.

This is really good stuff. I find it difficult to describe flavors but what i find here is even harder to describe because it´s such an explosion of flavors completely filling your mouth, I find tropical dried fruits, caramel and oak, molasses, and spice.

It`s a veritable flavor attack actually, filled with fruits, warmth, dried leather and it got punch. I start to wonder how a Mai Tai with this would taste…hmmm…

But i`m not making one, i`m making a daiquiri instead. But really, this is a premium sipping rum and i`m not gonna use up my precious bottle for too many mixed drinks, i have other good rums for that. It also has a long finish as well leaving you warm and comfortable.

What i`d like to do is just sit back in an old leather couch sipping this while reading a good book – or relax on the porch in a rocking chair somewhere where it´s warm and tropical. This rum provides great flavor and comfort.

WITH ST NICHOLAS ABBEY RUM TRUFFLES:


I was provided with a little lagniappe (a New Orleans expression for that little extra) to go with the rum…their own rum truffles! these are some wonderful dark chocolate truffles made with St Nicholas sugarcane rum, cocoa butter and dark chocolate coverture dusted with very small ruby red glittering stardust…like a dust of microscopic stars…

Inside is a crunchy yumminess – which paired with the rum took the rum flavors in a different direction to a higher sweeter level ending with a very fruity finish.

Well this was a treatment indeed! leaving you feeling like a luxury queen:-) I like how they put attention to details from the beautiful engravings of the bottle to the thin stamped paper enclosing it inside the box – or the little golden truffles box with brown satin wrap with St Nicholas Abbey stamped in gold.

It´s all just beautiful.

FINAL IMPRESSION:

All i can say is that this is a exquisite aged rum, one of the best i´ve had. It´s full bodied, complex, flavorful and pleasant. You get a lot of good handcrafted old style rum here. I like the heavy beautiful glass bottle as well and it`s a rum with a colorful and rich history. My overall impression is that of a solid and very pleasant top shelf rum.

Finally, here´s a daiquiri with a demerara sugar syrup and fresh lime:

ST NICHOLAS DAIQUIRI


2 oz St Nicholas Abbey 12 yo rum

0.75 0z fresh lime juice

0.5 oz demerara syrup

Shake with ice and strain into a chilled coupe.

Garnish with a golden demerara sugar rim.

As i expected it makes a tasty daiquiri but i still think it should mostly be sipped.

Here´s a link to where you can find St Nicholas Abbey rum. Also the Whiskey-Exchange and the the Drinkshop has the 10 yo which also is outstanding.

 

Sugarcane bar

 

http://www.braindumps.com/70-487.htm http://www.test-king.com/exams/642-447.htm http://www.swarthmore.edu/

http://www.actualtests.com/exam-SY0-401.htm http://www.certkiller.com/exam-PgMP.htm https://www.iseb.co.uk/

 

Favorite Flavor Combinations: Coffee and Pineapple

A touch of coffee and pineapple..

The fragrance of coffee is one of those lovely things that belongs to our comfort-zone, really, what would we do without it?

I`m gonna write a little series on my favorite flavor combinations and coffee and pineapple is first out. The pairing of flavors is something that i`ve always been interested in and i`m more or less always on the hunt for new flavors to play with.

But also old and proven flavor pairings are fun to mix with and good to imbibe and like the classic cocktails always will be there. One such flavor combination is coffee and pineapple and especially in the tiki drink world it`s a classic.

Pineapple goes well with cinnamon too – another tiki classic. But in this post i`ll deal with the coffee. Every coffee lover knows how important it is to choose good quality and flavorful coffee – beans or blends. I have over the years tried many different coffees and i have now settled with 3 types that i think is superior to any other.

These 3 coffees are first the coffee from Louisiana (especially Community Coffee) then Kona coffee from Hawaii and finally Jamaican Blue Mountain. These three are more flavorful, strong and fullbodied than any other i have tried from anywhere. The Community Coffee is my house coffee of the three.

I recently introduced that coffee to a co-worker and he said i have turned his coffee-world upside down and that he´ll never want another coffee…that´s how good he found it to be and i`m not going to say against that. He did put it above Blue Mountain which is a good coffee..

So good coffee for great cocktails! and coffee in cocktails is a wonderful thing, it creates a contrasting flavor and paired with pineapple is a marriage in heaven. When it comes to flavor pairings a rule of thumb is that the things that grows together in the same climate also goes best together.

Now the pineapple – it gotta be FRESH! i like the ones that are not yet fully ripe but still fragrant since they are really fresh and not too sweet. You can check if a pineapple is ripe by tearing off one of the top leaves, it should go off easily and by sniffing on it, it should be very fragrant. The kinda almost-ripe ones i like are lightly fragrant, the leaf goes off but not too easily and they are a bit greenish.

Put pineapple and coffee together with dark rum, lime and sugar and you´re in for a treat. Here´s a very classic type of tiki drink, i call this one Coffee Barrel, a bit boring name i know but it fits with the rum barrel mug i used. (These cool rum barrel mugs are from Smuggler´s Cove)

COFFEE BARREL


Place 5-6 coffee beans in a shaker and crush them but don´t make powder out of it. Add 5-6 chunks of fresh pineapple and muddle with the crushed beans.

Add:

0.5 oz fresh lime juice

1/4 oz orgeat

0.5 oz sugarcane syrup (i used Petit Canne)

Dash Aphrodite bitters (Dr Adam Elmegrab`s)

1 oz Jamaican dark rum ( I used Coruba)

1 oz white cachaca ( i used Abelha which is very smooth without being industrial – it´s handcrafted small batch)

Shake hard with ice and double strain into a tiki mug or chimney glass with crushed ice. If using a large mug like the rum barrel mug you may make a double recipe.

Float Smith & Cross (a good float)

Garnish mint sprig and pineapple chunks

This tastes rummy, spicy and tiki! and the addition of aphrodite bitters blends well with the pineapple-coffee theme since the bitters contains coffee as well. So let´s move on to one of my favorite cocktails, the daiquiri. And here´s my version of the Aphrodite Daiquiri:

APHRODITE DAIQUIRI


1 oz white rum ( i used Havana Club 3 yo)

1 oz Smith & Cross

0.75 0z fresh lime juice

0.5 oz pineapple syrup

2-3 dashes Aphrodite bitters

Shake with ice and strain into a chilled coupe.

Garnish with a rough golden sugar rim.

Liquid gold with just a touch of coffee and pineapple…

MOZART CHOCOLATE BITTERS – Concentrated Chocolate

The scent of fine raw dark chocolate is irresistible…it can fill a room..

So here we go – the next bitters up are the much talked about Mozart Chocolate Bitters made by Mozart Distillerie GmbH – also mentioned in the posts by Chuck both on his own blog Gumbopages/Looka and the Tales blog.

I heard whispers about them during the Tales after the “Emperor`s New Bitters” session which i for some unknown and totally out-of-this-world-weird reason managed to miss…what the hell did i do that day??? i have no clue but one thing i know is that after that bitters session they were the talk of the Tales so to speak.

I attended the Reematch Beeyatch cocktail competiton at Cure on the monday after Tales and there in the courtyard when we sat and sipped on our drinks all of a sudden one of my friends burst out – there it is!! can you feel it? it´s the chocolate bitters! someone has opened a bottle in here!

And yes indeed i felt it…like a whiff of sweet perfume the fragrance found it´s way around the whole courtyard…and like spies we eyed the crowd to try to see where it came from and then i saw the guy who had the magic bottle. We got samples on the back of our hands and we just sat there and kept sniffing on our hands – and we were not the only ones being hypnotized by this magic chocolate fragrance.

Someone said he would start using this as perfume and a discussion broke out about how this as perfume would make you totally irresistible…i don´t think New Orleans have ever had sexier bitters in town.

I needed to try this out in cocktails…and as perfume? hell yeah!

I`ve had the Mozart Dry chocolate spirit for quite some time now and i love it and have found it incredibly useful and it has gained a space in my home bar that is permanent. These bitters has the same fragrance but here is a delightful bitterness and fragrance of dark raw sexy chocolate – all concentrated in a little cute round bottle.

I did an interesting little experiment, i took the bottle of Mozart Dry Chocolate spirit and the bitters bottle and opened both, sniffed the fragrance and discoverd that they do not smell exactly the same, the chocolate spirit has a faint dry and very fine scent of dark chocolate while the bitters has a much stronger and more rounded and sweeter fragrance.

Then i added some of each on the back of my hands and sniffed on them and the chocolate spirit leaves a very discreet fine chocolate scent while the bitters leaves that stronger more full bodied, spicier and sweeter fragrance. yet they both has the same basic chocolate scent.

I took a sip from the chocolate spirit bottle, it´s a slight burn before the full awesomeness of fine chocolate fills your palate and a very careful sip from the bitters bottle gave at first a very strong burn which when mellowed out left a very warm full aroma of dark cocoa and sweet vanilla.

The Mozart chocolate bitters are made with dark raw and bitter cocoa nibs as the bitter ingredient with vanilla, nutmeg and clove, macerated in the dry chocolate spirit. it`s a delightful product!

So now i finally sit here with that dark brown round little bottle and will mix up something…right now i love my “job”!

I wanted something simple where the bitters can shine through as well as the base spirit so decided to mix up a daiquiri to start with.

KINGSTON DAIQUIRI


1 oz Appleton Extra Jamaican Rum

0.5 oz Smith & Cross Jamaican Rum

0.75 oz fresh lime juice

0.5 oz sugarcane syrup (Petit Canne)

2-3 dashes Mozart Chocolate Bitters

Shake and strain into a chilled cocktail glass and garnish with a muscovado sugar rim or an orange peel.

2 dashes of the chocolate bitters was just perfect to add a subtle chocolaty touch to the flavorful Jamaican rum. Just to test it i added a third dash and stirred. The dark chocolate flavor became more upfront and i can´t really make up my mind which one i like the most…all i can say is that this daiquiri went down way too easily.

The next is a twist of a twist (Bitter Mai Tai) of my favorite drink (Mai Tai)

BITTER CHOCOLATE MAI TAI


1½ oz Campari

¾ oz Smith & Cross Jamaican rum

1 oz lime juice (save the spent lime shell to go in the shaker)

¾ oz orgeat

½ oz orange Curaçao

3 dashes Mozart Chocolate bitters

Shake and strain into a double old fashioned glass and sink the spent lime shell into the drink. Garnish with a sprig of fresh mint and stick a straw near it.

Mmmmmmmmmmmm….it´s good, very good.

I hope to see Mozart Chocolate bitters sold worldwide. In Europe you can find it here.

MIXING THROUGH GROG LOG 18 & 19 – Derby Daiquiri and Don`s Daiquiri

I love the daiquiri! it´s so simple and tasty and the base of so many cocktails..

Since there´s two daiquiris in the Grog Log with just one drink in between (the Don`s own Planter`s) i put them together here in the same post.

The first is the Derby Daiquiri – a tasty daiquiri that also contains orange juice. It was created by Mariano Licudine from Mai Kai who also had been bartender at Don the Beachcomber’s in Chicago and Hollywood before being hand-picked for Mai Kai.

He created this drink for a Rums of Puerto Rico cocktail competition in 1959 and the drink has also been named the signature drink of the Gulfstream Racetrack’s Florida Derby.

Originally it was served with crushed ice and an ice shell, (must have been fabulously stunning) but since i recently did a post on ice molds i`m not into making an ice shell right now and so i make the drink the way it´s described in Grog Log – which goes just as well and is something you can serve daily if you wish.

DERBY DAIQUIRI

1 oz orange juice

0.5 oz fresh lime juice

0.5 oz sugarcane syrup

1.5 oz light Puerto Rican rum (didn´t have that so i used Havana Club blanco)

Blend with a handful of crushed ice for 15 sec. Serve in small wine goblet.

I really like the daiquiri and this version with orange juice is tasty. I had such a large glass that i made a double. Its simple, tasty and easy to make.

The next daquiri is Don´s daiquiri which uses honey-mix as sweetener.

DON`S DAIQUIRI

0.75 oz fresh lime juice

0.75 oz honey-mix

2 0z light Puerto Rican rum

Shake like hell with ice cubes and strain into saucer champagne glass.

Made by Don The beachcomber in Honolulu, Hawaii cirka 1950.

Clean, tasty…and very nice! yep the daquiri is one of the cocktail icons and forefather to many great cocktails. One of my absolute favorites together with the Mai Tai, Sazerac and Julep.