Puka Punch Challenge 2015

Puka Punch 4

This weekend it was all about the Puka Punch! and that`s a nice drink using many rums so you can play around a bit with it!

Puka Punch Challenge recipe logo collage

The Puka Punch was made by Ray Buhen of the Tiki Ti in the 1960s (in 1961 Ray opened the Tiki Ti, now owned by Ray`s son Mike and grandson Mike Jr)

For this Challenge, I made two Puka Punches, the first one (in the picture on top of this post) was made with the recipe above but using different rums, Old New Orleans white rum, Blackwell rum and floats of demerara and blackstrap.

The second one is Puka Punch double! a wicked combination of Smith and Cross, Rougaroux Fullmoon Dark, Rhum JM agricole blanc with big rich floats of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap! to round up the‪#‎PukaPunchChallenge2015‬

This rum combo turned out fantastic! and the recipe is a twist of the classic one:


Puka Punch Double

2 oz fresh lime juice

2 oz mango juice

0.75 oz passion fruit syrup

0.75 oz orange honey mix

0.25 oz falernum

1 oz Smith and Cross

1 oz Rougaroux Fullmoon Dark

2 oz Rhum JM agricole blanc

Floats of equal amounts of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap, to taste

2 dashes Angostura bitters

14 oz crushed ice

Blend in blender at high speed for no more than 5 seconds and pour unstrained into a 25 oz snifter and add more crushed ice if needed. Pour the floats and don`t be shy! Garnish with 2 speared pineapple chunks and 2 maraschino cherries, two orchids and two tropical leaves.


The Floating Rumshack tiki is happy! belly full of Puka Punch…..

If you want to join the Challenges or just take a look at all the nice drinks, follow @el_nova_1 on Instagram for updates! and for the drinks, the hashtag #pukapunchchallenge2015

Lapu Lapu Challenge 2015!

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So we`re moving into the fifth Challenge which is Lapu Lapu drinks! I really like that…

Look for the hashtag #lapulapuchallenge2015 on Instagram and make sure to follow @el_nova_1 for updates! make your own drink or order a Lapu Lapu in a tiki bar or bar and post up your picture to the #lapulapuchallenge2015 on Instagram! you might win a little something 🙂 and if you don`t you will have a lot of fun and good drinks, so it´s a win-win!

Lapu Lapus are some strong rum drinks and it is said that they bring magic and makes you “see things on the other side” – whatever that means…

Well I´m gonna find out! 🙂

The term Lapu Lapu drinks comes from a legend that for some obscure reason happened to be the name sake of the drink Chief Lapu Lapu. The name is after the Filipino chief Lapu Lapu – who defeated Magellan in 1521 (you can read about the legend in Remixed)

Lapu Lapu Collage

And how that name so many years later was used to name rum drinks served in the polynesian restaurants during the great tiki era is one more of those mysterious things that belongs to the rum soaked tiki drink world..

There´s also a Disney version of a Lapu Lapu served at the Polynesian resort in a hollowed out pineapple (like the Boo Loo) containing rums, orange juice and sour mix.

The Lapu Lapu drinks mentioned in Jeff Beachbum Berry`s Remixed are the Chief Lapu Lapu, Aku Aku Lapu and the lesser known Kikuya Lapu (all are on page 61-63 in Remixed)

These three are all different incarnations of the same drink and it´s a drink large enough to serve two people but of course they can be enjoyed by one, it´s just a lot of rum!

I can´t say which one of these i like the most, they are all tasty and the Aku AKu Lapu packs a serious punch. The one here is the one I made for the challenge:

Aku Aku Lapu

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1 oz lemon juice
1 oz unsweetened pineapple juice
1 oz grapefruit juice
1 oz orange juice
1 oz Falernum
1 oz gold rum (I used Lost Spirits 151 Cuban)
1 oz dark Jamaican rum (I used Blackwell)
1 oz Lemon Hart 151 Demerara rum or Hamilton 151 – I`m out of Lemon Hart and have no Hamilton 151 so I used Our Rums and Spirits 24 Year Demerara which is very woody and strong
16 oz crushed ice

Blend at high speed for about 20 seconds. Pour into large snifter or bowl and add more ice to fill. Traditional garnish is a gardenia, but I also added a thick orange peel and some fresh mint.

This one is from the Aku Aku restaurant in Las Vegas cirka 1960. In Intoxica it says the Aku Aku once fronted the Stardust hotel along with two massive moais or Easter Island (Rapa Nui) statues. The phrase Te pito o te henua has been said to be the original name of the island.

Aku Aku was the book title of Thor Heyedahl´s bestseller – an author i have enjoyed over the years. His theory on how those giant moais were moved gave name to the word aku aku:

Aku Aku – To move a tall, flat bottomed object (such as a bookshelf) by swiveling it alternatively on its corners in a “walking” fashion. [After the book by Thor Heyerdahl theorising the statues of Easter Island were moved in this fashion.] source: LangMaker.com. Aku Aku also has another meaning to the islanders: a spiritual guide.

Chief Lapu Lapu

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3 oz orange juice
2 oz fresh-squeezed lemon juice
1 oz sugar syrup
1 oz passion fruit syrup
1 1/2 oz dark Jamaican rum
1 1/2 oz light Puerto Rican (or Virgin Islands) rum

Shake well with ice cubes in a large shaker and pour into a large snifter. Add more ice to fill.

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A Pineapple Bowl is carried by two Tikis….

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….guarding the….

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(In a gorgeous pineapple tiki mug by Scott Taylor, @tikipop on Instagram)

I find this one to be as tasty as the Aku Aku Lapu even though it`s not as strong….but there´s always room for a float if you wish….

Here`s another one, the Royal Hawaiian Lapu Lapu, the picture is from an old post. This recipe dates back to cirka the 40’s and 50’s from the former Royal Hawaiian and like many old tiki bars the Royal Hawaiian Lapu Lapu is a well guarded secret and this recipe I found on Tiki Central, not sure how authentic it is but it seems to be the closest you can possibly get unless it actually is the real original recipe.

Bonus recipe:

Royal Hawaiian Lapu Lapu

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Half fill a brandy snifter of shaved ice, or if you can`t make that, use a crushed ice as finely crushed as possible but it won`t be the same.

A tsp each of simple syrup orgeat and passionfruit syrup

2 oz of light rum.

A mixture of 60% pineapple juice and 40% orange juice, which should fill up the glass almost all the way to the top. Leave just enough room for the floater, at least 2 oz.

A floater of really dark rum, like Whalers.

Not part of the recipe but I also added 0.5 oz of fresh lime juice to it because I like the freshness you get from freshly squeezed lime.

Enjoy the Lapu Lapus!

Don`t forget to follow @el_nova_1 on Instagram!

Rum Barrel Challenge 2015

Rum Barrel Challenge logo

It`s time to bring out the rum barrel mugs (or other fancy glasses) as the third tiki drink challenge is taking place on Instagram and this time it´s a Rum Barrel Challenge! Very shortly after it was announced by el_nova_1 on the thursday, the drink pictures started to come in….

And there`s recipes to chose from, for example in Jeff Berry`s Total Tiki App there`s four different varietes. I once said that the Rum Barrel is a cool tiki drink….because there´s something very relaxing and rewarding in having a BIG rum barrel mug filled with goodness to sip…like a giant pacifier for grownups! 🙂

In the golden tiki era most Polynesian restaurants had their own version of the Rum Barrel and this is a drink you can play a lot with, switching out rums and stuff, making new varietes and that`s what I`m gonna do now.

Jamaican Barrel `O Rum

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1 oz fresh lime
1 oz unsweetened pineapple juice
1 oz fresh orange juice
0.25 oz sugarcane syrup
0.25 oz Pimento dram
0.5 oz Smith & Cross
0.5 oz Rum Nation Jamaica 8 Year
1 oz Blackwell Rum
0.5 oz Coruba overproof
Dash Angostura

Shake all ingredients with ice, strain and pour into a rum barrel mug with fresh ice cubes and garnish with plenty of mint and a bright tropical flower.

Next one up is coming full with luscuous rums and lots of Aloha! based on Don the Beachcomber´s 1940s recipe but with other rums….

Donn Beach Rum Barrel Recipe 1940s

Recipe pics from Jeff Berry`s Tiki App! get it here.

Aloha Barrel

Recipe as in the pics above but with 1 oz Koloa Coconut Rum, 1 oz Koloa Dark, float Koloa spiced and Rougaroux Blackstrap (or/and Cruzan)


The last one to round up this Rum Barrel Challenge is complete with fire and two excellent overproof rums….one has a lot of pineapple flavor notes and is quite fruity and very deceiving with it´s smoothness….the other one is a intense smoke bomb…a really wild rum….it tastes like a “smoky JWray” and they balance each others flavor notes perfectly.

But they will not be alone in the barrel of course, we need one more rum and for that I picked the Rhum JM agricole blanc. So here we got fruity and smoky paired with grassy and herbal finished with a dash each of BoyDrinksWorld`s awesome Serrano Cocktail Spice and Passionfruit bitters and that makes for a quite different kind of Rum Barrel cocktail.

Sort of lighter, livelier and fresher but still deceivingly strong.

Flaming Rhum Barrel 


1 oz fresh lime juice
1 oz unsweetened pineapple juice
1 oz fresh grapefruit juice
0.75 oz sugarcane syrup
1 oz Rhum JM agricole blanc
1.5 oz Rivers Royal Grenadian Rum (138 proof)
0.5 oz Lost Spirits 151 Cuban Inspired Rum
A dash (or two) each of Boy Drinks World Serrano Cocktail Spice and Passionfruit bitters

Shake it all with ice cubes and pour into a barrel mug or other tiki mug, fill up with fresh ice and garnish with mint and orchids on the side. For the flames, use two spent lime shells and place a crouton on each that is drenched in either a 151 proof rum or lemon extract and set alight.


So head over to Instagram and take a look at all the amazing Rum Barrel drinks! Hashtag #rumbarrelchallenge2015 and don`t forget to follow el_nova_1 the creator of this event.

The Fogcutter Challenge 2015!


This weekend there has been a Fogcutter challenge on Instagram where you could participate by making Fogcutters and variations of it and it was not a recipe contest even though the drinks should be based on the original recipes with great variations allowed…. but one didn´t even necessarily have to make a drink either, it could be a drink from a bar as well, but it was a picture contest! and there is a prize!

And just to have fun and get an excuse (if such thing is needed….?) to drink some rummy tiki drinks 🙂 106 posts were made.

The whole thing was invented by El Nova last weekend when it was the Navy Grog Challenge, it was created because Jason Alexander (Tacoma Cabana – they actually serve no less than 7 different Mai Tai variations!) had an awesome Navy Grog recipe and El Nova thought it would be fun to make a Navy Grog challenge and post it up on Instagram to see how people display their drinks.

Then he asked Jason and a few other people to help promote it on Instagram. And then I found out from seeing a blog post on the Navy Grog Challenge made by Oriol over at Three of Strong and decided to join in to the fun!

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My Navy Grog made with Jeff Berry`s Navy Grog Cone Kit which can be purchased at Cocktail Kingdom!

Now I came in too late for the Navy Grog even though I even posted up a pic of one of my Navy Grogs, and so then I decided to jump into the Fogcutter Challenge.

There were a lot different takes on this classic tiki cocktail, with everything from an Oyster Cutter garnished with a real oyster (!) to Jason Alexander`s triple flaming Scullcutter to a fantastic looking Cobra cutter in a black tiki mug made by Rob Hawes (Maui Tiki Tours ) containing Lost Spirits Polynesian rum, Oriol`s (ThreeofStrong) awesome looking Fogrummer to a Frankencutter and the classic New Orleans Bali Hai Foggcutter.

There was no shortage of imagination!

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Pics of recipes taken from Jeff Berry`s Total Tiki App, courtesy Jeff Berry! you can purchase the app (Iphone and Ipad) in the Appstore! to me, it´s a must-have, I use it all the time, so handy….. The Total Tiki is a unique recipe database of almost 250 great exotic drinks and Tiki cocktails. read more about it on Jeff`s own blog.

They really got me into a Fogcutter experimenting mode! I made four different varietes, all in a rummy style because I was in a rum-mood. Isn`t it fun how booze nerds can come together online and do something like this? it reminds me of the old Thursday Drink Nights, the so called TDNs which we did back in around 2008-09, the best drink and photo wins a good prize, and along the way we have a lot of fun!

I don´t know what the prize is or who will win it because that is not yet revealed but I know one thing, it`s fun! and along the way you get a lot of inspiration and you get to imbibe a couple of nice tiki drinks too, so what`s there not to love?


Foggcutter recipe Bali Hai and Viking collage

Here`s a picture parade of a few of my screen shots of some of the drinks and further down are my own versions with recipes. I also post up pictures of the recipes on which all these drinks in the Fogcutter Challenge were based so you can make your own variations, it´s a really tasty drink I think, just one thing, the Fogcutter is pretty tart so if you like it a bit less tart, (I do) use a bit less of lemon or lime and up the orgeat a bit.

Here is a feast for the eyes! but there were many more than these, and you can find them if you use hashtag #fogcutterchallenge2015 on Instagram! there you will also see which Fogcutter picture will be the winner!

Arent they just lovely? these are a fantastic collection of Fogcutter variations!

Fogcutter Challenge 2015 collage 1

Fogcutter Challenge 2015 collage 2

Fogcutter Challenge 2015 collage 4

Fogcutter Challenge 2015 collage 3

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Fogcutter Challenge 2015 Cobracutter collage

Fogcutter Challenge 2015 Bloodcutter collage

Fogcutter challenge 2015 Oyster cutter collage

I sure get thirsty by looking at these pics of amazing drinks and then finally also here are the ones i made, they differ from the original recipes in that they all contain only rums  🙂 they are based on the 1940s Fogcutter but the ratios of citrus and orgeat are a bit different.

They are also quite similar both in taste and look, in that they are all variations on the same theme with hm…. very similar rum selections as well, yeah that´s how it turned out! I was in a blackstrap mode that night… this was a night of experimentation.

Jungle Cutter #1

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1 oz fresh lime juice

1 oz fresh orange juice

0.75 oz orgeat

2-3 dashes Bitter Truth Havana Bitters (or Angostura)

2 oz Rhum Barbancourt 8

1 oz Rougaroux Fullmoon dark Rum

Float of Cruzan Blackstrap rum

Garnish anything tropical and exotic!

Shake with ice cubes and pour unstrained into a glass (tall or fancy) or tikimug! filled with some more fresh ice cubes.

Jungle Cutter #2 (almost identical to #1, the biggest difference is that #2 has a very generous float of Cruzan Blackstrap, which I think turned out tastier)

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1 oz fresh lime juice

2 oz fresh orange juice

0.5 oz orgeat

2 oz Rhum Barbancourt 8

1 oz Rougaroux Fullmoon dark Rum (unf only available in Louisiana, sub 50/50 Lemon Hart 151 and El Dorado 12)

0.5 oz Lost Spirits 151 Cuban

Generous decadent float of Cruzan Blackstrap rum

Garnish anything tropical and exotic!

Shake with ice cubes and pour unstrained into a glass (tall or fancy) or tikimug! filled with some more fresh ice cubes.

Yummy and rummy….


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1 oz fresh lime juice

1 oz fresh orange juice

0.5 oz orgeat

2 oz Doorly`s XO

1 oz old style smoky whisky

1 oz Rougaroux Fullmoon dark Rum

Float of Cruzan Blackstrap rum

Shake and pour into a tall tiki mug filled with fresh ice cubes, garnish mint and orchid. Tiki mug made by Rob Hawes (Maui Tiki Tours )

Blackstrap Cutter

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1 oz fresh lime juice

2 oz fresh orange juice

0.5 oz orgeat

1 oz Real McCoy 12 year old Rum

2 oz Rougaroux Fullmoon dark Rum

Generous float of Cruzan Blackstrap rum

Shake and pour into a tall tiki mug filled with fresh ice cubes, garnish with tropical leaf and orchids.

And that was it! the ones of the four I made which I liked the most are the Jungle Cutter #2 and the Blackstrap Cutter.

Finally big mahalo to El Nova and Jason Alexander and the others who made the 2015 Fogcutter Challenge! y`all should follow and keep an eye on @el_nova_1 on Instagram because as long as people do it there will be more challenges coming up in the future.

Doorly`s XO – A Wonderful Classic Rum from Barbados!

Doorly`s XO bottle

Not new….but quite resently released in this country anyway – the wonderful Doorly`s XO….

Doorly`s XO is produced by R. L. Seale & Co. Ltd and distilled at the Four Square Distillery in Barbados which are located on the site of an old plantation dating back to the early 1600s and they are the makers of a whole range of famous rums such as RL Seale, Doorly`s, Rum Sixty Six, Old Brigand and John Taylor’s Velvet Falernum as well as creating rums for other brands for example Real McCoy and all the rums at St Nicholas Abbey except for their newest five year old expression.

Reginald Leon Seale (R.L.Seale) founded the company in 1926 and Master Distiller Richard Seale is a rum maker in the fourth generation. The Foursquare Rum Distillery in Barbados is wholly owned by the Seale family and is thus one of the few remaining independent producers in the Caribbean.

The Chairman of the company is Sir David Seale, while the whole site is now managed by his son, Mr.Richard Seale. Set in eight acres and beautifully landscaped, the distillery occupies the site of a former sugar factory that dates back to 1636.


Richard Seale

Green Technology – Energy saving and environmental protection

Foursquare is interesting also because of how they use green technology which is used in their rum making in every single step, for example the carbon dioxide created during fermentation is captured and then sold to a local gas company and everything from the rum making process is taken care of in order to reduce the impact of the environment as much as possibly can be done.

For example, the Foursquare Rum Distillery has been designed not only to be highly energy efficient but environmentally friendly as well and stillages from distillation are reduced in volume by evaporation process up to one seventh of the initial volume.

Multiple effect evaporation is applied to reduce the steam consumption. Condensate recovered from evaporation is a transparent and clear liquid which may be recycled to the molasses dilution or disposed without any problem. Concentrated stillages at 55–60 % solids can then be reused as additive for fertilisers or animal feed.

More than 40 % of the carbondioxide given off during the fermenting process is captured and while other distilleries release this gas to the atmosphere,here it is cleaned, liquefied and stocked in bottles. The CO2 is then sold to soft drinks manufacturers to add fizz to their products.

That`s amazing! I`d love to go there and see the whole distillery and all their processes (not to mention tasting the rums) for myself and one day I hope will be able to do that.

How the rum is produced

Foursquare decanting cask

Not gonna go so deeply into fermentation and distillation processes because then this post would become a book….but here´s a short description on how the rum is produced at Foursquare Distillery:

As is worldwide known, the distillery produces many notable rums including ESA Field, Doorly’s, Old Brigand, Tommy Bahama and the Foursquare Spiced Rum. This rum has won medals at top Wine and Spirits competitions in the USA and Europe and has also been rated as the best-tasting flavoured rum in the world by the prestigious Beverage Tasting Institute Inc.of Chicago.

ESA Field and Old Brigand dominate the domestic market and the distillery submitted 12 different rums to the International Wine & Spirits competition in London in 2010 and returned with 12 medals including three Best in Class.

The Foursquare site itself has a long history in sugar, rum and molasses for over 350 years. To the north of the estate is the old‘ still house’, a building with a designation by the National Trust as a property of Historical and Architectural Interest. It is possibly the oldest building in Barbados we can safely identify as a home to rumproduction in the 17 th century.

Besides the distillery, which is housed in the renovated buildings of the old factory, the property has high historical, educational and architectural values: the sugar machinery museum, where you can see the open – air display of original machinery from the old sugar factory.

Then we have the restored 19 th century sugar factory furnace and the folk museum, where you can visit the fascinating showcase of the island’s heritage in a 17 th century plantation house; the distill house, the oldest building known on the island to produce rum in the past; the old time bottling plant and even a glass fusing studio, where you can see an Italian glass-blowing expert work in her studio. (!)

The distillery as it exists today was commissioned in 1996 by Green Engineering, which was chosen as main contractor of the process design and construction of the production facilities.The factory, R.L.Seale, rum blenders since 1909, at that time decided to stop the purchasing of rum from the other distilleries of the island and to produce themselves the spirit upon which their success as blenders was based.

The operation appeared quite difficult and the old distillers and blenders that would have judged the final product were of course quite sceptical about the new technologies introduced by Green Engineering.

Moreover,the spirit produced would have to be incorporated into the ’innersecrets’ of the established rum recipes without affecting the expectations of the consumers for whom the quality and the flavour, despite the new technologies, should have remained the same (or, better, improved). The goal of joining tradition and modern technology, old recipes and fine spirit quality was successfully achieved.

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The copper pot still (on the left) and the continous stills.

Foursquare controls the entire production cycle: from the selection of the highest quality molasses to the fermentation and distillation,up to the final blending.For a very high quality rum production R.L.Seale has installed a fresh juice extraction line from cane molasses.

Total fermentation time at Foursquare is about 44 hours.This is slower than typical molasses fermentation and leads to better control.The yield is of more than 360 litres of pure alcohol per ton of molasses at 60% of fermentable sugar.
The yeast is imported from South Africa and was selected for the flavour profile of the rum that is produced.

Since fermentation is of critical importance to the realisation of a superior quality rum, R.L.Seale and Green Engineering have a continuous research programme to assure that the best thermo dynamic conditions and the best organic nutrients are used during this stage. In particular, since 2010 a new fully organic recipe has been developed for the yeast, following the idea that organic nutrients have an unmatchable assimilation grade if compared with standard chemical nutrients.

At Foursquare each of the rums is made using a blend of rums from both column and pot distillation methods. The pot still gives the rum greater complexity and depth of flavour.The column still allows the final blend to have a much better balanced aroma and taste.

From the still, the freshly distilled rum is moved to cask. Rum is traditionally matured in barrels from Kentucky made of American white oak that have been formerly used to mature bourbon.This is a synergistic relationship with the Kentucky distillers as Bourbon need new oak while rum is best matured in wood that has a degree of seasoning. Most rum from Foursquare is aged in this way.

However, some of the signature blends coming from the distillery have also been matured in sherry casks of Spanish oak, Madeira casks of American oak and Brandy casks of French oak. Due to the climate in the Caribbean, the rate of maturation is much faster than in Northern climates (tropical ageing) and rum, after five years, will have the same maturity as a spirit aged in Europe for about 10–12 years.

The warm climate in Barbados in particular is ideal for making rum–the humidity moderate and most importantly the temperature is very stable all year long.

Doorly`s XO

Doorly`s XO

The rum in my hands, Doorly`s XO (40% ABV) is a blend of rums that has been aged probably somewhere between 6-10 years (no age statement on the bottle) in American oak barrels and finished in Oloroso sherry casks.

On the label it says:

“From the house of Martin Doorly, has emerged a rum without equal. To produce the unique character of Doorly’s X.O., some of the oldest rums are carefully selected for a special second maturation.

The second maturation is carried out with the oak already seasoned in the aging of the Spanish Oloroso Sherry. The result is a delicate fusing of complex flavours giving rise to a rum of unparalleled excellence.”

The bottle has that old Caribbean feel to it and I like the label with the blue macaw parrot which gives it a tropical and colorful look, something i appreciate! but even though a nice presentation is important and a thing of pleasure and appeal it´s the content in the bottle that really matters…

And let me tell you – the content in this bottle is a joy to behold and imbibe…

Color and nose: The color of the rum is a lively rich amber and the nose is fruity with prunes, toffee, apricot, banana and orange peel. I get whiffs of tropical fruit…it`s a pleasant exquisite nose – I can sit and just smell this nose again and again. I didn`t take this time to do this before and I`m happy I did now.

In the mouth: Vibrant…..vibrant and fruity. Caramel and tropical fruit mingles together with hints of orange and apricot marmalade, dried dates, golden raisin and just a dust of wood…it´s balanced and refined, elegant with hints of spicy oakiness.

Final thoughts: You get a lot of very good rum for the money! it´s a great sipper but also a great mixer so it´s versatile, a great all-round rum of excellent quality. If you buy a bottle of this you won`t be sorry 🙂 and oh….it makes a very tasty classic Daiquiri and equally tasty Mai Tai!

But here´s another drink with it, something i mixed up with pineapple, coconut and spice in mind, threw in a little Coconaut, a dash of Painkiller, a hint of coffee and a squeeze of lime:

Coconaut Punch

Coconaut Punch

1.0 oz Coconut Cream
0.5 oz Lime Juice
1.0 oz unsweetened pineapple juice
Just a squeeze fresh orange juice
0.25 oz coffee liqueur
Dash angostura bitters
2.0 oz Doorly`s XO
Grated nutmeg and cinnamon on top

Shake with ice and strain into a tall glass filled with ice cubes and garnish with 2 orange wedges and a short cinnamon stick.

A mild slightly spicy summer tiki cocktail to enjoy in the sunset….everything i do isn`t overproof…. 🙂

Next drink is also a tiki cocktail, it´s a twist of the “Tribute to The Mai-Kai’s Hidden Pearl” by The Atomic Grog.

Dark Pearl

Dark Pearl

0.5 oz fresh lime juice
0.5 oz passion fruit syrup (lilikoi)
1.0 oz guava juice
0.5 oz rich honey-mix (2:1 ratio of honey and water, mixed and chilled)
2 oz Doorly`s XO
3-4 dashes angostura bitters

Shake all ingredients with ice and strain into a fancy glass and garnish with tropical orchids and mint. Dash the angostura bitters on top.


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A Whole Range of Rums at the Upcoming Miami Rumfest!

Miami Rumfest 2015

If you are planning to attend the Miami Rum Renaissance/Rumfest on april 17-19 you are in for a real rum TREAT! There are a lot of great news for this year. Here is a list of rums that will be debuting at the show. Many will be in the US for the FIRST TIME. Others have expressions available, but these are NEW to the brand and will debut at Miami Rum Festival.

AfroHead 7
AfroHead XO
Amrut White
Amrut Two Indies
Amrut Two Indies Old Port
Bayou Satsuma Rum Liquor
Bayou Select Barrel Reserve
Blue Chair Bay Banana
Blue Chair Bay Vanilla
Blue Water Ultra Premium
Blue Water Caribbean Gold
Borgoe 8
Bristol Barbados 2004
Bristol Black Spiced
Bristol Port Morant Demerara 1999
Bristol Reserve Rum of Haiti 2004
Bristol Trinidad Caroni 1996
Caray Reserva Del Artesano
Caray Platinum
Citrus Spice
Citrus Chocolate
Club Caribe Silver
Don Papa 10
DonQ 151
Lost Spirits Prometheus
Mezan Jamaica 2000
Mezan Jamaica XO
Mezan Panama 2004
Monymusk Special Reserve
Mutineers Gold XO Special Reserve
Nine Leaves Clear
Nine Leaves Half American Oak Cask
Nine Leaves Half French Oak Cask
Opthimus 25
Opthimus Artesanal 25
Opthimus Artesanal 21
Opthimus Artesanal 18
Opthimus Artesanal 15
Opthimus Malt Whiskey 25
Opthimus OportO 25
Plantation Pineapple Stiggins Fancy
Pusser’s Gunpowder Proof
Pusser’s Spiced
Richland Single Estate Artesan Georgia
Siesta Key Distiller’s Reserve
Siesta Key Toasted Coconut
Siesta Key Spiced Beer Barrel Finish
Skotlander Rum III (Sea Buckthorn)
Skotlander Rum IV (Liquorice)
Skotlander Cask
Skotlander White
St. Nicolas Abbey 10
Stroh 160 Spiced
Travellers 5 Barrel
Westerhall Estate 10 XO
Wicked Dolphin Coconut
Wicked Dolphin Crystal
Wicked Dolphin Florida Spiced
Wicked Dolphin Strawberry RumShine
Yolo Gold 10
Yolo Silver

Read all the details about the Rum Renaissance Festival here