MIXING THROUGH GROG LOG 13 – Coconaut

Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and cream of coconut  (not coconut cream which is a different thing)

I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.

So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!

COCONAUT

coconaut2

8 oz Lopez Cream of Coconut

2 oz fresh lime juice

7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz Pusser´s overproof)

Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.

In Grog Log there´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. I´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!

FLAMING DEMERARA COCONAUT

flaming-demerara-coconaut

2 oz Cream of Coconut

0.5 oz fresh lime

1 oz Demerara rum

1 oz Lemon Hart 151

1/4 oz Kahlua Coffee Cream or other coffee liqueur

Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.

Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.

Finally, the 2nd twist, let´s add some smoke now and see how that will taste. With smoke i mean mezcal and  i`m gonna use my favorite, the crema – made for women and a few strong men! (that´s what it says on the label) such a true thing!

And i love crema de mezcal, it´s so smooth, lightly smokey, creamy and mixes wonderfully.

SMOKY COCONAUT

smoky-coconaut

A silly name i know.-) but that´s so appropriate in the Tiki world..

2 oz Cream of Coconut

1 oz Smith & Cross Jamaican rum

1 oz Del Maguey Crema de Mezcal

0.5 oz fresh lime

1/4 Kahlua Coffee cream (again, but yes – i insist)

0.5 oz sugarcane syrup (Petit Canne)

Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.

I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.

The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.

Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?

MIXING THROUGH GROG LOG 12 – Ciro´s Special

Jamaican rum, lime, Grand Marnier and Creme de Cassis makes up Ciro´s Special which is the 12 th drink in Grog Log. Nothing much written about this one, it was made in Ciro´s nightclub in Hollywood. So let´s see what this one brings in terms of flavors…

My first impression was – too tart. But of course, that also may depend very much on the limes you´re using but 1 oz is quite much of tart if no syrup is there to balance it out. Instead there´s 0.75 oz of Creme de Cassis and 0.25 oz Grand Marnier.

I added a little bit of sugarcane syrup to see if it made the drink better and it did, at least to my palate. Well, this one – i have to say – is not one of my favorites from Grog Log. But friends, its drinkable, don´t get me wrong. Just pimp it up with some sugarcane syrup unless you like it tart.

CIRO´S SPECIAL

ciros-special

1 oz fresh lime

0.75 oz Creme de Cassis

0.25 oz Grand Marnier

1.5 oz Jamaican Rum ( i used 1 oz appleton extra and 0.5 oz Smith & Cross)

Shake and strain into a cocktail glass.

So now i needed a twist as well and i really looked forward to try to transfer this drink into something more tasty – that is the fun part, not sure if i succeeded though but here it is:

KAHUNA´S BOWL

kahunas-bowl

0.75 oz fresh lime

0.5 ox hibiscus syrup

0.25 oz Cherry Heering

0.25 oz Grand Marnier

1 oz pineapple juice

1.5 oz Smith & Cross

Shake and strain into a Tiki mug or glass with crushed ice.

Quite tasty, the pineapple juice with the hibiscus syrup adds some freshness – and with Smith & Cross in the glass you can´t go wrong, really.

It suits me just fine to have some Tiki drinks now just when the winter is trying to not let the spring come through and its not warm yet, so let the rum warm us instead.

MIXING THROUGH GROG LOG 10 – CASTAWAY

beachbum-close

Dive into the world of Tiki-intoxication..here`s two drinks for castaways and beachbums..

Slowly but surely we move forward in the good old Grog Log and the next drink is the Castaway. It has unusually few ingredients for a Tiki drink thus showing that not every Tiki drink has to contain 8 or more ingredients.

This drink has three things to mix together – Jamaican rum, pineapple juice and Kahlua. Can it be simpler?

The Castaway is according to Grog Log based on the Jamaican Dust from Durian`s Red Hand Restaurant, NYC.

Its not this cloingly sweet tropical concoction but well-balanced and very tasty indeed. The ingredients goes very well together and the recipe allows you to play with dark rums and coffee, nut or cocoa liqueurs.

CASTAWAY

castaway

3 oz unsweetened pineapple juice

0.75 oz Kahlua

1.5 oz gold Jamaican rum ( i used Lemon Hart Jamaican)

Shake well with ice cubes. Strain into a 10 ounce pilsener glass filled with crushed ice. Garnish with maraschino cherry and pineapple wedge stuck on the rim of glass.

I`m not gonna make the twist any more complicated either but just switching the ordinary Kahlua for Kahlua Coffee Cream, use dark Jamaican instead of gold and add some demerara rum to the mix as well. The Jamaican rum of choice here is Smith & Cross, a rum i love very much!

THE BEACHBUM

beachbum1

3 oz unsweetened pineapple juice

0.5 Kahlua Coffee Cream

1 oz Smith & Cross Jamaican rum

1 oz El Dorado 12

Float Lemon Hart 151

Shake everything together with ice and strain into a tiki mug or glass filled with crushed ice and garnish with pineapple leaves and cherry.

It turned out very nice..i like coffee flavor in tiki drinks that has pineapple juice in them, it just fits in so well adding that spicy extra which at the same time mellows the drink.

Perfect beach drinks…or something to make you dream away the winter cuddling up in the sofa switching it for a tropical summer cuz after all that´s what tiki is all about – escapism and fun!

HAPPY HOLIDAYS!

xmas-tree12

The worlds tallest xmas tree…in Stockholm 2010

Its time to sit back and have a holiday drink or three!

And here`s three holiday cocktails – maybe one or all will suit your palates? the first is red like Xmas and contains Grand Marnier, Jamaican rum, lemon, simple syrup and fresh rosemary.

The second is the good old Nui Nui with a twist and the third is Bourbon Milk Punch with the addition of Mozart Dry chocolate spirit.

XMAS RED

xmas-red

1.5 oz. Grand Marnier
1.5 oz Smith & Cross Jamaican rum
1.5 oz. Cranberry juice
0.5 oz. fresh lemon juice
0.5 oz. simple syrup
Fresh rosemary needles

Muddle 8-10 rosemary needles with simple syrup.Add the rest of ingredients and
shake well with ice. Strain into a rocks glass with large ice cubes and garnish with a rosemary sprig.

CHRISTMAS NUI

christmas-nui

8 oz crushed ice, plus more for filling the glasses
3 oz Smith & Cross Jamaican rum
1 oz Lemon Hart 151
1 oz freshly squeezed lime juice
1 oz orange juice
1/2 ounce Cinnamon Syrup
1 1/2 teaspoons Vanilla Syrup
1 1/2 teaspoons allspice liqueur
1 dash Mole bitters
2 rough thick cinnamon sticks for garnish for a “rustic” style.

Shake all ingredients and strain into an old fashioned glass filled with crushed ice. Garnish with the cinnamon sticks.

BOURBON CHOCOLATE MILK PUNCH

bourbon-chocolate-milk-punch

2 oz. Good Bourbon
0.25 oz Mozart Dry Chocolate spirit
0.25 oz. Vanilla Extract
0.5 oz. Simple Syrup
1 oz. Heavy Cream
2 oz. Whole Milk
1 Egg White

Add the ingredients to a cocktail shaker with plenty of ice and shake vigorously until well mixed and frothy. Serve in a chilled cocktail glass and garnish with freshly grated nutmeg.

Happy Holidays!

FINE TIKI – BOO LOO AND PRINCESS KALAKAU

boo-loo-and-princess-kalahau

Boo Loo… a smooth blend of honey and pineapple and quietly strong…i could buy this drink for the name alone. This is an old classic Tiki drink that is so worth re-visiting since its one of the very tasty ones. You can find it in the Grog Log and the Remixed, and it`s a rummy one – it contains 4.5 oz of four different rums including the 151, just the way i like it.

So it was with pleasure i made this one once again- despite i made it in june in my post series “Mixing through Grog Log” but here´s some cheating: i didn´t have all the rums required or more precisely “Gold Puerto Rican Rum”, but i do have lots of rums so i made it with Coruba, El Dorado 12, Smith & Cross and Lemon Hart151 with great results.

Coruba isn´t exactly Gold Puerto Rican Rum but nevertheless it made for a great addition to the rum-mix. When you have been researching rum for a while you start to develop a feel for which rums goes well together and besides – Coruba is a classical choice for many Tiki drinks. I think it blends wonderfully.

I have no idea as of the origins of this drink more than it dates back to circa 1965 and was on the menu of the Forbidden Island.

BOO LOO

boo-loo1

  • A few small fresh pineapple chunks
  • 2 1/2oz unsweetened pineapple juice
  • 1 1/2oz lime juice
  • 1oz honey
  • 1 1/2oz club soda
  • 1 1/2oz Demerara Rum
  • 1 1/2oz gold Purto Rican rum
  • 3/4oz dark Jamaican rum
  • 3/4oz 151 Demerara Rum

Heat honey until liquid and blend with the juices and pineapple. Stir in rums and soda. Pour into glass filled with crushed ice.

This is such a nice and satisfying Tiki drink! honey, pineapple and lime…paired with dark rums, this is for a fine Tiki drink experience. but beware of its quiet strength..

Now – Boo Loo has an exotic cousin – Princess Kalahau. This is yet another twist i make of  Boo Loo but this one is so different its a totally new drink – with equally much flavor but with more character due to the addition of a mix of dark roast coffee liqueur and Xocolatl Mole Bitters.

I wanted to use coffee bitters first but since i don´t have that i got the idea to mix coffee liqueur with the mole bitters.

This adds a bitter-sweet coffee-chocolately-spicy darkness to the drink.

PRINCESS KALAKAU

princess-kalahau

Tiki mug Mahiumi from Tiki Farm – with a beautiful strand of pink & white ginger flowers.

A small pice of fresh ginger, muddled with 1/4 oz of sugarcane syrup (Petit Canne)

0.5 oz fresh lime

1 oz Smith & Cross

1 oz aged rhum agricole

1/4 oz coffee liqueur (Tia Maria) mixed with several dashes Bittermen´s xocolatl mole bitters

2 oz unsweetened pineapple juice

Shake all ingredients well and pour into a Tiki mug or tall glass filled with crushed ice. Garnish with fresh mint.

As good as Boo Loo but with much more character. I can safely say i didn´t have any problems finishing these two.

Cachaca – Abelha Gold

 

This cachaca is silky like butter but not without letting you know its an alcoholic spirit…

A year ago i wrote about the Abelha organic cachaca and tried out their silver which I liked a lot. Now its time to try out their aged cachaca – Abelha Gold.

Abelha is a small batch organic cachaca and thus contains no chemical products. From the green sugar cane the natural yeasts are used for fermentation and the farmers in Bahia where Abelha is made grows 100% organic sugarcane which isn`t burnt ( a requirement for beeing called organic) and is distilled in small batches in traditional copper stills.

Abelha Gold is aged for 3 years in small 250L garapeira wooden barrels – and this species of wood which is native to Brazil does not change the flavor and character of the cachaca in the same way as an imported oak barrel does – instead it imparts a unique honey and spiced note to the spirit paired with a beautiful mellow tone resulting in a flavorful well-balanced cachaca.

The flavor has hints of dried tropical fruits, honey and vanilla and has a woody character…slightly topped off with the typical grassy notes of fresh sugarcane. Its on the sweet side but not too much. The nose is woody/grassy.

The cool lively and colorful bottle labels makes me happy and are made by Holly Wales and Anthony Sheret. I really would like to see this cachaca sold outside of the UK…more people deserves to taste this good stuff! let`s hope for that it will in a not too distant future. At the back of the label it says – Drink responsably – this cachaca is too good to mess about with.

That`s a good advice..and now its time for a  cocktail…I`m in a pineapple mood so a little twist on the Pineapple Delight is in order and really, this cachaca is made for that kinda drink.

GOLDEN BEE

golden-bee

6-7 fresh pineapple chunks

2 oz Abelha Gold

0.5 oz fresh lime juice

1 barspoon vanilla honey

1/4 oz sugarcane syrup

Top with Ting

Float Smith & Cross

Garnish pineapple leaves, slice and lime slice

Scoop out a pineapple and set aside and save a few leaves for garnish and a pineapple slice. Don´t scoop too deep as it will leak. Before serving fill it up with crushed ice.

Muddle pineapple chunks, vanilla honey and lime in shaker. Add Abelha cachaca and shake with ice and strain into the pineapple filled with crushed ice and top with Ting, then float Smith & Cross. Finally garnish with the pineapple leaves, slice and a wedge of lime, make sure these don`t touch too deep so the drink doesn`t become bitter.

This drink is so TASTY! please try it!

I also wanted to try out the Golden Fashioned from Detroit Bar in Covent Garden but that drink contains smoked sugar and since i have no equipment for smoking sugar i leave that for those who can. But here`s the recipe.

Golden Fashioned

50ml Abelha gold
Stirred up with smoked sugar (dash water to dissolve sugar)
Dash grapefruit bitters
Ice, and stir just like an old fashioned
Orange and lemon skin twist

Abelha is as far as i know only sold in London – a link is here: http://www.abelha.co.uk/where-to-buy-cachaca-abelha-in-london/

Abelha cachaca is certified by the IBD in Brasil, and the UK import is certified organic by the Organic Farmers and Growers.

SMITH & CROSS JAMAICAN RUM

smithcross

Its strong, flavorful and even a bit bitter..and it got ATTITUDE – this is Smith & Cross rum from Jamaica.

Oops..i`m a bit late to post after the Tales..but real life has hit me with something called work…yes i do have a real job;-) – i`m not sitting here experimenting with rare demeraras all days…but now its RUM TIME!

And better late than never..

I managed to bring back a few rum treasures like the Lemon Hart 151 and the since a long time wanted Jamaican pot still rum Smith&Cross. Now i also know what the fuss was all about – and yes they are so right to rave over this one.

I can`t really figure out how it happened but last year on Tales in New Orleans this rum was out for tasting and somehow i managed to miss it..can you believe that? i really wonder what i was doing..apparently i was doing something!

Anyway, so it took a year for me to get to try it out and get me a bottle…because as far as i know you need to go to the states to get hold of this rum as its not sold in Europe (yet) i really hope to see it sold in the UK..will it be? and if so…when? and why is not already?

The Smith & Cross brand goes back all the way to the 1788s when underground cellars near the river Thames in London stored Jamaican rum which was famous in the 19th and 20th century.

Smith & Cross contains only pot still distillates by Wedderbaum and Plummer – and its unfiltered so here`s flavor….of exotic fruits and island spice – its very deep, raw, flavorful and it kicks ass! – its what rum used to be..Its a bit too strong for sipping though ( 57% ABV – navy strength ) and more suitable for mixing and as a mixing rum its excellent.

Perfect for Tiki drinks as well! and it blends well with other rums. I haven´t had the time yet to play that much with it yet, But Jay over at Oh Gosh! made an excellent review of it last year.

So for now i have mostly had it by itself mixed with fresh fruit juices or with Batavia arrak to make a witchdoctor.. Here`s a few other ways to use it:

MIXOHAUS CHARTREUSE SWIZZLE

Can`t have enough of this iconic drink..its both strong and extremely refreshing at the same time. I miss all the evenings in the mixohouse with this grand drink passed around in flower vases..where additions of various rums were added. One of those that i like the most is the one with Smith&Cross.

chartreuse-swizzle1

1 1/2 oz Pineapple Juice

1 oz Lime Juice

1/4 oz Falernum

1 oz Smith&Cross

1 oz Green Chartreuse

2 dash Angostura Bitters

Fresh mint for garnish

Add ingredients to a glass full of crushed ice. Swizzle until the glass frost on the outside, lavishly garnish with mint, and add straw.

ELYSIAN TIKI PUNCH – A tiki drink in rememberance of the 2010 Mixohouse and those warm humid nights on the porch listening to the whole orchestra of cikadas sipping great cocktails and ice cold beers. The name comes from the street Elysian ave – a version with Zaya instead of ONO Cajun was made for the Zaya TDN last thursday.

This is a drink to sip and remember the summer, the syrup has a subtle touch of pecan nuts.

elysian-tiki-punch

1 oz pineapple juice

1 oz fresh orange juice

1 oz Old New Orleans Cajun Spice Rum

1 oz Smith & Cross Jamaican Rum

0.5 oz pecan butter syrup

0.5 oz fresh lime juice

Dash Bitter Truth Creole bitters on top of the ice

Mix in blender with crushed ice for 10 sek or shake vigoriously with ice, strain and serve in a glass filled with fresh crushed ice, add some extra ice to build it up over the glass a bit and add a few dashes of the Creole bitters on top. Garnish with fresh mint. Add straws.

PECAN BUTTER SYRUP

Lightly crush and toast a handful of pecan nuts in a dry iron pan until fragrant. make a simple syrup with 2:1 muscovado sugar and water, add the pecan nuts and slightly boil, set aside to cool. Strain into a clean bottle. Before using it warm up the amount you gonna use and add little bit of unsalted butter to it. When the butter is melted, stir it in and use for the drink.

smithcross-close2

Smith & Cross is imported to the US by Haus Alpenz LLC, Edina MN, www.alpenz.com

 

This is what i call a RUM! Can also be found online at DrinkUpNy

 

Sugarcane bar

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