Lost Spirits 151 Cuban Inspired Rum – A Femme Fatale Dressed to Kill

LS151 Label 4

Dangerously easy to sip…

The Lost Spirits Rums hit the world with a bang! I have already seen and read several great posts about this rum and have written myself also about the Navy Style and Polynesian Inspired rums.

The Lost Spirits latest addition – the 151 Cuban Inspired Rum – has already been spoken about as well but I`ve been unable to write about until now since I been away to New Orleans and California including a road trip with Bryan and Joanne from the distillery to the Tiki Oasis in San Diego and where I got time to get to know this rum a bit better but time alone with it was needed.

One thing is clear, it`s a very pleasant overproof rum and it both mixes and sips well, even though, if you sip it for a while you will get a “fried” palate due to it`s strength typically what happens when you drink overproof rums neat, which mostly I do not – I use them most of the time in drinks as floats or combined with other rums  –  but you should not let this rum fool you – it`s way too easy to sip.

That said, I recommend it to be used like you use other overproof rums, in drinks, as floats etc.

This femme fatale comes dressed up in a very innocent looking outfit…the stunning label is a work of art with light pastel colored retro style 1930s pre-Castro Cuban theme with palm trees and a Pan Am (?) plane taking off to the sun….(and Cuban daiquiris…) and there`s a lady dressed in fashionable 1930s tropical wear. It`s like the other labels from Lost Spirits, very detailed and in all it`s a stunning label made by Bryan himself.

Lost Spirits 151 Cuban label collage 2

1930s Cuba….isn`t it beautiful? makes me wanna go back in time…or at least have a couple of cold daiquiris which btw is one of my favorite rum drinks.

Lost Spirits 151 Cuban label collage

I suspect that the curved end of the label is inspired by the same curved pattern you see on top of the copper still, you can see it in this post by Cocktailwonk, it´s pic number seven from top.

Of course your mind goes straight to the daiquiri when you see this rum but it´s good for all sorts of drinks both classic, modern and tiki. And here is what i like so much about it, it gives enough flavor to the drink to make things happen, to make it exciting, yet it´s smooth as silk but it kicks your butt!

If you have never heard of Lost Spirits Rums before I advise you to go and read about them here, and here and here……..plus check out their own website. It`s well worth the time reading all the posts because Bryan Davis is like the “mad scientist” up there at the distillery producing both rums and whiskeys. I have noticed that posts about this distillery have a tendency to become quite lengthy and there´s a reason for that, so keep reading the posts…

You might see some fancy tiki drinks with their rums here on my blog – but this is where it starts:

Nitrogen deprivation

Manipulating the biochemistry of the yeast or stressing the yeast, is one important part of the production, read more about that here. Picture Bryan Davis.

I asked Bryan how the idea came about making a 151 Cuban style rum? he said when making the navy style rum is was mostly about making rum with the biggest range of flavor from the fermenter coming through.

But how about making the opposite? With this Cuban style it was the opposite end of the spectrum starting with the super flavorful high quality molasses and then highly rectify it like a Cuban from 100 years ago and then age it using his own scientific approach. Bryan tried lots of different woods and finally blended the Cuban from all the experiments.

The Cuban inspired 151 proof rum differs greatly from the Polynesian Style and Navy Style rums in that it has less of those higher alcohols giving the other two rums their “heavy” type of flavor, this rum here has a totally different flavor profile, more “clean” but I wouldn`t say “light” because there is nothing “light” about any of the rums from the Lost Spirits Distillery. But at the same time as the 151 Cuban differs from the others they still have clear bonds of being from the same “family”.

Well, i have to say the end result is nothing but spectacular!

They are only three people at the Lost Spirits Distillery, Bryan Davis, Joanne Haruta and Joanne`s brother James and if you haven`t seen the distillery and the hand built pot still with it`s smoking dragon head check it out here and here

And check out this video, (click on the left play button at the bottom) :

The smoking dragon pushing out the steam from the still at night….(video by Bryan Davis)

 

Pretty cool eh? it´s all hand built on site.

Tasting

The nose is to me fruity (slightly like pineapple and apricot but not at all as pineapple forward as the Polynesian style, and here´s also vanilla) with a wonderful whiff of lovely soothing butterscotch.

The flavor is intense and has the same fruitness beautifully rounded out by the aforementioned butterscotch, vanilla and toffee aromas. It`s so strong yet it caresses your palate like silk!…that`s why it´s so dangerously sippable.

With a little water in the glass i think it becomes much more Pineapple flavored but compared to the Polynesian (also with a few drops of water in it) it`s actually smoother despite it´s higher strength.

I have used their rums specifically in tiki drinks simply because well, I love tiki drinks – and because they fit so well in these kind of drinks because the bold flavors of these strong rums stand up so well against the fresh mixers and us tiki drink loving folks we just LOVE bold rums don`t we?? At the Tiki Ti we had Nui Nuis made with it and they were nothing but awesome!

But Lost Spirits rums are not only fit for tropical and tiki drinks, they can be used in any kind of cocktails thus making this rum very versatile. One example is the classic daiquiri…so I made one and of course it made an excellent daiquiri that also packs a punch! drink one of these and you`ll dance!

Also, use it as a float in a variety of cocktails..

Then i was pondering what to do next and got to think about two of my old favorites, the Missionary`s Downfall and the classic Pago Pago.

The Missionary`s Downfall is a very tasty drink but it´s not a strong one…so I decided to make a twist of it and change that with the 151 Cuban rum. Be warned though, this drink is potent!

The Drunken Missionary

Drunken Missionary

This drink is so potent it makes the tiki mug “sweat” and “moan”!

0.5 oz fresh lime

0.5 oz honey syrup ( add liquid honey to simple syrup, warm it up a bit, stir and set aside to cool)

0.5 peach liqueur

1 oz Lost Spirits 151 Cuban Inspired Rum

1.5 oz pineapple-coconut juice

Crushed ice

Nutmeg

Fresh mint

Muddle mint with lime juice and honey syrup, add the rest of ingredients and shake it ice cubes until the shaker frosts on the outside, then strain into a tiki mug filled with crushed ice. Garnish with a fresh and spanked mint sprig or two, a couple speared maraschino cherries and lime triangles and grate some nutmeg on top and enjoy!

This drink packs a punch and is VERY tasty!

Pago Pago

Pago pAGO SMALL

The Pago Pago dates to at least 1940, when it appeared in a book called The How and When, and this classic cocktail is a longtime favorite of mine and i`ve had it on this blog before but not with this rum though – so i decided to give it a try. What makes this drink so nice is the addition of Green Chartreuse which not only adds lively vibrant herbal aromas to the drink but also goes very very well with rum!

1 oz Lost Spirits Cuban Inspired Rum

3 squares of fresh pineapple (about 1 oz)

0.5 oz fresh lime juice

0.5 oz green Chartreuse

0.25 oz white crème de cacao

Add all ingredients except the rum in a cocktail shaker and muddle the pineapple with a muddler. Add the rum and a lot of ice. Shake well and strain into a chilled cocktail glass (double-strain through a mesh tea strainer in order to filter out the little bits of pineapple)

Beware of this drink`s strength…

151 Cuban Nui Nui

Nui Nui LS 151 Cuban

Another favorite of mine is the Nui Nui….and with the Lost Spirits 151 Cuban it becomes a high octane real treat!

1.5 oz Lost Spirits Cuban Inspired Rum
0.5 oz lime juice
0.5 oz orange juice
0.25 oz cinnamon syrup
0.25 oz Don’s Spices #2
1 dash Angostura bitters

Combine all ingredients with a handful of crushed ice, blend for 5 seconds and pour unstrained into a chimney or tiki glass with more crushed ice. Insert a long strip (6+ inches) of orange peel into the drink and let some of it hang out.

Well I poured mine into a tiki mug and also added fresh mint.

I was pondering what next to make ( yeah that`s what happens when i have Lost Spirits rums in my hands…) and then i remembered that yummy Coconut Punch i had in London made by Martin Cate at the last years UK Rumfest and decided to make a twist of it starting with making a baked pineapple syrup.

Flaming Coconut Punch

Flaming Coconut Punch

1.5 oz Lost Spirits 151 Cuban Style Rum

0.5 oz fresh lime juice

1 oz Coconut and pineapple juice

5-6 dashes Oriol`s Dark Magic Bitters* for that pineapple and coffee touch. (sub with some coffee flavored bitters and use dashes depending on how bitter they are)

Baked pineapple sugarcane syrup*

Shake all ingredients well and strain into a coconut filled with crushed ice, that is placed on top of a larger coconut that is filled with cracked ice. (or use a tiki coconut mug)

Garnish with pineapple leaves.

Fill a lime shell with overproof rum or drench a few sugar cubes and set alight, dust with cinnamon powder to get the volcano effect.

Baked Pineapple Sugarcane Syrup

Place 5-6 chunks of pineapple in a pan and bake them on high heat until they get brownish, then lower the heat and add dark sugar syrup on top, let it sizzle for a few seconds then take off heat and mash the pineapple chunks with a fork. Set aside to cool and leave for about 15-20 min for the flavors to set.

Oriol`s Dark Magic Bitters is a homemade product by Oriol over at the Three of Strong blog, write to him and see if you can get some. They are not sold commercially. You can sub with some other coffee flavored bitters, or make a different variety by for example muddle fresh coffee beans to get the coffee flavor. Do not use any coffee liqueur as you cannot omit the baked pineapple syrup in this drink.

This drink turned out pretty good! actually VERY tasty! I really like it and I`m gonna keep this one. I think the rum married so well together with the rest of the ingredients. And I love that it also packs a punch…

Now I should be very drunk right? well no…not really…the truth is I don`t make all the cocktails for a post like this in one evening…I prefer to sip and savour over a week or two because with rum it works like this –  you need to re-visit a rum several times to get the flavors of it and to make cocktails too.

And since this rum is overproof  it´s better to pace it…actually I recommend to drink just one of these in one sitting.

So…the Lost Spirits 151 Cuban Style Rum…have you not tried it yet and are able to get it? – my advice…do not wait!

Distributors are found here.

LS151 Label 2

The label is really gorgeous!

Lost Spirits 151 Cuban bottle 2

The rum has a beautiful amber color i think.

LS smoking dragon still

Anyone passing by this at night must really wonder what´s going on….

TOTC 2014 – Dynamic Duos, Tastings, Food and Fun!

JEFFBERRY

Daniele Dalla Pola and Jeff Berry having great fun, Picture Laura Godel

This last post is a picture parade of a FEW of the tastings, parties, dinners and the rest of all the fun that took place on this years Tales of the Cocktail. Sure I missed several events I would have wanted to attend to but it’s impossible to do it all, there’s so much that’s is happening!

One of the must do things was the “Dynamic Duos” – two of the worlds best bartenders working in pairs at the best bars in the city mixing cocktails with the sponsoring brand! there were several Dynamic Duos happening in places like Kingfish, Bellocq, Cure, Cane and Table, SoBou…and we went to two events, the first one was at Kingfish where Chris Mc Millan and Dale deGroff mixed cocktails with Laird’s Applejack, the oldest native distilled spirit in the US. I like Kingfish and when these two gentlemen are at the bar it’s a win win and a guarantee for good fun and great cocktails.

Like the Tales description says, few people have done more to elevate the art of American mixology than Dale DeGroff, aka King Cocktail. Credited with kickstarting the bartending revolution, he’s inspired countless mixologists across the country.

And Chris McMillian, is a fourth generation bartender whose combination of dedicated craftsmanship and passionate storytelling has made him a living legend in New Orleans!

Dynamic Duos Kingfish collage

Two legends, Chris McMillan and Dale deGroff

After Kingfish we continued to the next event, Jeff Berry and Nick Detrich mixing up drinks with Plantation rum at the Cane and Table! we decided to get there early but it was already packed when we got there….lucky for us some people left 3 chairs at the bar to us and so we got premium seating!

After quickly making a name for himself in the New Orleans cocktail scene at Cure and Bellocq, Nick Detrich opened Cane&Table, a sophisticated tiki restaurant devoted to exploring New Orleans position in the development of rum. Who better to join him at Tales of the Cocktail’s Dynamic Duos than Jeff “Beachbum” Berry, author of the definitive works on tropical drinks and culture?

It turned out to become a fantastic evening with ALL the rum and tiki people plus many others with good cocktails made with Plantation rum, which had a strong presence at this years Tales, just like previous years.

And with Jeff Berry at the bar it’s a guaranteed success! there is no doubt in my mind that his upcoming bar Latitude 29 will be one of THE bars to go in this town, personally I can’t wait to the next year when I will finally hopefully be able to get there.

Dynamic Duos Cane and Table collage

Pictures Laura Godel

Cane and Table also had a kickass pop-up pool party at the Monteleone rooftop:

Cane and Table Pop Up Pool Party collage

This is what did it for me….these mouthwatering grilled gulf shrimp skewers and the DIP SAUCE! the dip sauce was to “die for” and yet so simple, a mix of Crystal Sauce (the best Louisiana hot sauce in my opinion) and fresh squeezed lime juice served in baked bell peppers….the way the sauce tasted I think it was baked for a little while inside the bell peppers….this was soooooo GOOOD!!!

Cane and Table Pop Up Pool Party 4 2

Delicious strawberry sticks in mango sauce……you get pampered at the Tales!

Cane and Table Pop Up Pool Party 5 2

Cheers! and hope to be back at Tales again the next year!!

And here’s a picture parade:

Tales toast collage

The official Tales toast at the steps of Monteleone to kick off Tales.

Mandarin Napoleon 1 pic2

Delicious drinks by Mandarin Napoleon using my favorite soft drink (together with Ting) Sanpellegrino.

Mandarin Napoleon collage

Refreshing!! especially in the summer heat of New Orleans which btw I must say was unusally “cool” this year….nevertheless, the cold drinks really did their job! and who doesn’t like fresh and fruity drinks in the summer?

Mandarin Napoleon presented the 2nd Annual Imperial Battle of the Sexes, at the Napoleon House, where eight of the best male and female bartenders from around the country paired against each other to create their very own signature Mandarine Napoléon cocktail and, guests voted for the best. Each bartender had their own station to serve their signature cocktails, while strategically pleading for votes.

The teams also had to face off in challenges that tested their knowledge, creativity and skill. This portion of the competition was judged by an expert panel, including brand owner Marc de Kuyper. Hosted by John Lermayer , while Alex Straus and Mathias Simonis from The Bon Vivants were team captains.

So which team won? it was the male team this time….

 Bayou rum and gator 2

Bayou Rum had a alligator themed tasting room, presenting their new rum for the summer, Bayou Satsuma along with their spiced and silver rum that they launched at the Tales last year, serving cocktails with these three expressions. They even brought a live gator baby in there..

I like Bayou rum, it’s a comfort rum to me! and they served a tasty cocktail called “Down the Bayou”, with Bayou Spiced, Blackberry Sage Syrup by Locally Preserved, orange juice, pineapple juice, ginger ale, full recipe is on their webpage.

Samogon is a 90 proof Russian Spirit never commercially bottled before, until this years Tales! and in their tasting room we got to use a new tool for opening fresh coconuts and everyone got to open their own nut, funny, and the tool along with a huge hammer made it easy. Fresh coconut water is so tasty!  I think this one was a hit!

Samogon and Coconut

And at last, I wanna recommend a few places you can go to when you’ re in New Orleans for the Tales or other things, these are places I have greatly enjoyed over the years and this year because when I like a place, I keep coming back!

Arnaud’s French 75, get your well crafted cocktails by Chris Hannah and team! step into a world of it’s own right there on 813 Bienville street, the bar is adjacent to Arnaud’s main dining room and one of GQ’s top 25 bars in the US. Being there is a true delight!

Rum cocktail french 75 2

SoBou – A Spirited Restaurant South of Bourbon! awesome Louisiana-centric and street food inspired restaurant with a beverage focus. Great cocktails by Abigail! don’t miss this place please! 310 Chartres Street.

SoBou collage2

Mai Tai at SoBou with Appleton rum and Cruzan Blackstrap float, Shrimp and Tasso Pinchos with Glazed Pineapple.

KingFish – This is where Chris McMillan resides….enough said, just go there and have a great cocktail or two and chat with one of the legends in New Orleans! they also got great food….just a step away from SoBou – 337 Chartres St

The Carousel Bar – is a MUST! the slowly rotating bar is an experience! and the place you always find yourself at during the Tales. I had a great Rum Alexander this year made with the local Rougaroux dark rum! it was awesome. But their signature cocktail is the Vieux Carre’. The Carousel Piano Bar & Lounge is the only revolving bar in New Orleans, Louisiana. The bar is inside the Hotel Monteleone on 214 Royal St.

Cane and Table – GREAT place! cocktails, tiki drinks, RUM and food! 1113 Decatur St.

Bourbon “O” Bar – 730 Bourbon St – go here for a treatment by Cheryl Charming and her staff of great bartenders! I will never forget the Bananas Foster snowcone cocktail I had there last year! and go and have a Pimm’s Cup made by Lynn Burgett, he makes the best Pimm’s Cup in town! perfectly balanced, nice garnish and sooo refreshing! this bar is right on Bourbon yet a world away….

Pimms cup 2

Fabulous Pimm’s Cup….

The Rum House – a Caribbean taqueria and a great place for rum geeks because they do have an extensive rum list where you can find real rare treasures like Silver Seal Caroni and Samaroli demerara rums! and their fried oyster taco is a delight! find the Rum House at 3128 Magazine street.

Commander’s Palace – needs no presentation, let me just say, if you want a whole experience including fantastic food and impeccable service, there is Commander’s. Don’t miss their Shrimp Henican whatever you do….wild Louisana white shrimp stuffed with spicy Cajun tasso tossed in Crystal sauce with pickled okra and five pepper jelly!

That’s a few places but there are many more, cannot add them all I wrote about many of them in previous years, but go to for example, Cure, Bar Tonique, Coop’s, Parkway (for Poboys) just google them…I’m done, see y’all next year at the Tales!

Rumhouse collage

Real treasures at the Rum House……

commanders collage 2

Commander’s Shrimp and Tasso Henican is unbelievable…..! wild Louisana white shrimp stuffed with spicy Cajun tasso tossed in Crystal sauce with pickled okra and five pepper jelly! on the right, a little refreshment, Aqua Fresca. (Macerated pineapple and lime juices with a pinch of sugarcane…served with fresh mint)

hurricane tee 2

This years TOTC tee from Fleurtygirl! Storm the Quarter!!

TOTC 2014 – Tastings – Plantation Pineapple Rum, Appleton Rum Brunch and Bulleit New Fashioned!

Plantation Pineapple Rum L pic2

Pineapple Rum Stiggin’s Fancy – Picture Laura Godel

Plantation Rum in Shades of Dark, White and Pineapple!

I was waiting with great excitement for the tasting and launch of the Pineapple Rum Stiggin’s Fancy by Plantation Rum – which I need to make it clear right away, is NOT for sale…..because this rum was an experiment by Alexandre Gabriel and David Wondrich….to be launched and tasted at the Tales of the Cocktail….

Well….I was not disappointed, the rum was delicious! with a deep well matured and slightly smoky pineapple flavor in the background of Plantation rums original dark rum. And the bottle is beautiful!! I asked Alexandre what made the flavor so deep and he told me it”s coming from that the pineapple skin has been distilled – together with pineapple fruit, which also has been macerated.

For being just an experiment I think the outcome was really delicious and very interesting!

Plantation Pineapple tasting queue2

The queue….a nightmare for anyone with a hangover….luckily I was not…and don’t mind all the yellow hats….it’s a Tales thing….

Yep the queue to the tasting room was pure madness and the warm air stood still, but eventually we got in there….and deliciousness awaited…

Plantation pineapple tasting 2

Plantation rums, pineapple, white and dark as shots and in daiquiri cocktails…

Plantation Pineapple Rocky

Here served by Rocky – appropriately painted….I don’t know how he does it, but Rocky really is everywhere…

Plantation pineapple collage

Yours truly with pineapple rum in hand, Alexandre Gabriel – Cognac Ferrand proprietor and spirits mastermind – and more delicious pineapple rum!

Plantation pineapple DTO collage

The DTO – Daiquiri Time Out coin, a treasure/token that was handed out, and which a certain man did drop inside a cab and had the entire cab floor torn up to find it…wherewith the cab driver in utter amazement said that this gotta be a very valuable coin…..

But there’s more to the coin than just a token for the fun of it, according to what I’ve heard, navy officers carried a special coin. When drinking, everyone showed their crew coin. If one person did not have their coin, they had to buy a round of drinks. This gave value to the coin and the tradition.

Now I have one wish….that plantation rum makes more of this fine pineapple rum….I could make use of a bottle…launching a delicious rum like this only for the Tales is really a teaser…!

The Appleton Estate Jamaican Bartender’s Brunch – Rum, Reggae, Food, Sun and Fun!

Appleton brunch pool pic2

Oh my….this was a nice event! a yellow school bus fetching us up outside of Monteleone and serving cocktails on the way to the brunch filled with rum, reggae, Jamaican foods like jerked chicken, lots of fresh fruits and fresh cocktails, Jamaican fizzes, fixes & swizzles made with island flavors and fresh cane juice pressed on site.

And of course one of my favorite rums was there – the JWray overproof – paired with Sanpellegrino!! (to sub Ting) plus Aperol…all by the pool at the Country Club. Very very nice on a hot sunny summer day down here in New Orleans.

Appleton brunch 5 pic 2

Rum, fruits and fun in the sun!

Appleton Brunch collage 1

Of course some of the usual shady rum suspects were there….The first refreshment was freshly pressed sugarcane juice before continuing to the bar for rum punches and JWray….Appleton also treated us with large red Appleton bath towels and flip flops 🙂

Appleton Brunch collage 3

Well….I wouldn’t mind repeating this….that’s for sure. Just look at that pineapple!

Appleton Brunch collage 2

Or how about this….I dunno….can it get any better??

Appleton Brunch Collage

Jerked chicken, Coladas and sugarcane juice!

Appleton Brunch collage 4

And time for a JWray shot from the melon….Appleton Rum baby! Please come back next year….

And now to something totally different…..

Ruth’s Chris & Bulleit New Fashioned 1965-Style Luncheon

Bulleit New Fashioned 2 small pic

Bulleit Distilling Co needs no presentation….and this year they had a similar brunch as they did last year which then, was mint julep themed and absolutely fabulous! This years theme was the New Fashioned, a riff on the Old Fashioned…with Bulleit rye, Cherry Heering, orange rind, Italian Amarena cherry, Fee Brother’s black walnut and orange bitters.

The brunch was of course delicious…catered by Ruth’s Chris Steakhouse and if you haven’t tried their fantastic food it’s time you do if you have a chance. And the New Fashioned cocktail which will be served at Ruth’s Chris Steakhouse was very tasty and the garnish was so beautiful with a shiny black “filthy Amarena cherry” from Filthy Food Premium Drink Garnish, speared on to a dehydrated orange slice.

The wild Amarena cherries are slow cooked in copper pots to produce a wonderful all natural, dark red cherry with a sweet front and tart finish.

Bulleit New Fashioned 1

Hollis Bulleit, Helen Mackey, VP of Menu Strategy & Innovation for Ruth’s Chris Steak House and Tom Bulleit, founder of Bulleit Distilling Company presenting the event and their companies, while the crowd enjoyed an excellent luncheon.

Bulleit New Fashioned 3 food

The Crawfish Monica that was served was fantastic! and everything else too!

Bulleit New Fashioned ingredients2

The ingredients to make the New Fashioned….the only thing not in the picture is the jar of “Filthy Amarena Cherries”.

Bulleit 2

I get thirsty when I see this drink in the picture….and the cocktail WAS good! for people in the US – you can join Ruth” s Chris Steakhouse for a nationwide 5-course handcrafted cocktail dinner with the same menu across the US, participating restaurants and pricing vary, see more at Chris Ruth’s Steakhouse website.

Pictures Laura Godel

Next up….more tastings, parties, bars and restaurants…the last picture parade from the tales of the Cocktail 2014!

 

TOTC 2014 – Which Rum, What Cocktail and Why? and Floridita – Cradle of the Daiquiri

Plantation rum samples 2

Picture Laura Godel

Which Rum, What Cocktail and Why?

This seminar was presented by Plantation Rum and held by Jeff Berry, Alexandre Gabriel, Martin Cate and Philip Duff and the room was packed and of course all the usual suspects were there 🙂

They took us through the history of rum, the tiki era, Don the Beachcomber, Trader Vic… and then a very interesting theory about the rums Trader Vic used in his Mai Tais, or rather the Martinique rum part. Most of us (if not all ?) have always thought that the Martinique rum Trader Vic used was an agricole rum, but there is a new theory on this that the rum actually was a molasses based rum and not an agricole.

How’s that and why?

Well, there seem to be some things that points to that, for example the Martinique rum was described at the time as a rum with a “heavy coffee color”, here is the points according to Martin Cate including a pic of the jet-black Barum bottled in Jamaica:

1. Very few agricoles were exported to the US at that time. Only brand I can see in the US is Saint James. Don Beach had no agricoles at all on his 1940s rum menu. Don describes Martinique rum as “Heavy-bodied, medium pungency” and “Not as dry as the Cuban nor as rummy as the Jamaican” – no word about grassiness or a different raw material at all.

2. His first Adjusted Mai Tai recipe uses Coruba- lightly aged black Jamaican rum. Heavier bodied, but no depth of character.

3. He described using Trader Vic’s brand Martinique rum in the 1950 to match the desired “nutty” flavor of the older Jamaican.

4. Trader Vic’s 1946 Book of Food and Drink (and 1947 and 172 Bartenders Guide) describe Martinique rum as “Commonly known as French rums, they are usually heavy in body, coffee-colored, very similar to Jamaica rums, but in many cases have the dry burned flavor of the Demerara.”

There’s just no way that’s agricole. Also, Vic cited and used Negrita- a black rum from the French islands that is molasses based.

Vic’s Martinique Rum List: Outstanding brands: Bellows Martinique* Black Head* Rhum St. James Barum* Casa Grazia (?) Gosling’s Martinique* Rhum Charleston* Rhum Chauvet* Rhum Risetta* Rhum Negrita*

*All Traditionelle

Then: Creation of Vic’s Brand Mai Tai Rum – 1960s:

“This rum was made to recapture the characteristics of the original 17-year-old rum. First he skillfully blended Jamaican rums and then added Martinique rum for its elusive and wonderful nutlike flavor (ed – that’s got to be rhum traditionelle) and a bit of light Virgin Island rum for the smoothness of body. (ed. – that’s just padding to keep the cost down) This combination became the Trader Vic Mai Tai rum as we know it today.” (“Today” being the 1960s)

BARUM

Picture courtesy Martin Cate

So to me it looks like it’s true that the Martinique rum was actually molasses based. The rum world is really interesting stuff…Sure I wrote a note about this when I reviewed the Denizen Merchant’s Reserve rum which is a blend with both Jamaican rums and molasses based Martinique rum (Grand Arome) but being at this seminar and Martin Cate helped me get more and deeper understanding of the details.

Martin Cate is still of the opinion though, that making a Mai Tai with half Jamaican and half Agricole is delicious regardless! I tend to agree…

Next up, more about rum….yeah I have a hard time staying away from any seminar talking about my favorite cane spirit….

FLORIDITA – The cradle of the Daiquiri

Floridita seminar Jeff and David

Picture Laura Godel

This years Tales did not disappoint, I think it was even better than last year. One of the seminars I went to was “The Floridita: cradle of the Daiquiri” held by Jeff “Beachbum” Berry and David Wondrich and presented by Bacardi Rum. The seminar took us back to the 1930’s Havana and head bartender Constantino Ribalaigua Vert who even taught Trader Vic how to make tropical drinks! (Trader Vic also went to New Orleans to learn how to mix drinks – after all Nola is the birthplace of the cocktail…)

The recipe for the classic daiquiri was 2 oz white rum, juice of 1/2 hand-squeezed lime, 1 tsp sugar and the drink was mostly stirred but sometimes shaken – “thrown Cuban style” that is. The limes used were the large limes most of us are used to, not the smaller key limes and they were squeezed by hand.

Hemingway who moved to Havana and there discovered the Floridita asked his daiquiri to be changed – double the rum, eliminate the sugar (he had diabetes) and adding grapefruit juice and maraschino and the Papa Double was invented, also called the Hemingway daiquiri.

His record of Papa Double consumption was 17 drinks from the morning to the evening – he really loved his daiquiri! But he didn’t drink just daiquiris, he also used to drink for example, a cocktail called “Ideal” while reading his daily paper. The Ideal was 1 oz Italian vermouth, 1 oz French vermouth, 1 oz dry gin, 3/4 oz grapefruit juice and a tsp maraschino.

Floridita daiquiris 123

One of Constantinos trademarks was the combination of grapefruit and maraschino and he used a lot of fresh mint, sugar instead of syrup, dashes of curacao and lime peel – as ingredient. He became known for consistency and a generally high quality on his cocktails.

Constantino also had an “ice program” where different styles of ice were grouped into four: 1 – Menudo (cracked) 2 – Menudito (chpped) 3 – Afeitado (shaved) 4 – Frappe’ (snow) and when the daiquiri was made simple syrup wasn’t used because syrup adds a different texture and taste and instead the sugar was stirred into the juices. So you can see with what great care he took the attention to details in his drink mixing.

FLORIDITA DRINK

And from Hemingway Floridita got fame, fortune and became one of Esquire’s top seven bars in the world at the time.

Now, Trader Vic, who sat at the bar Floridita to study how tropical drinks were mixed took Constantino’s daiquiri recipe with him when he left and put it on his menu and called it “Trader Vic’s Daiquiri’………and his book the 1940′ s Bar Guide was the result of his studying in the Floridita and Constantino’s work.

The seminar taught us about the history of Floridita and the history of the daiquiri but there were more things than that mentioned, among them Don Beach, Trader Vic and of course, the Mai Tai, how can you not hear something about the Mai Tai when Jeff Berry is one of the panelists?

FLORIDITA SEMINAR JEFF BERRY

And to wrap it all up – I would recommend anyone to go to the Tales! it’s such an experience, it’s fun, you meet fun and interesting people and you learn a lot!

Next post coming up soon – the tastings!

Rum Nation CARONI 1998

Rum Nation Caroni 98

Not too long ago i wrote about the excellent Jamaica Pot Still Limited Edition rum from Rum Nation which i`m very impressed with and now they are launching their next rum which is none other than a Caroni….

I hold the Caroni rums and especially the heavy types very dear to heart because they are so incredibly GOOD! and i`m so sorry about the fact that the old Caroni distillery is no more making these fabulous rums and unfortunately one day they will be nothing but a sweet memory.

But luckily we are not yet there….and so there is still time to enjoy them and they really are true treasures to sip and savor both neat and in cocktails.

The Rum Nation Caroni is 16 years old have been aged both in the tropics, thus imparting the thickness the angels share produce…(the tropical conditions causes a 60% loss of the distilled spirit due to evaporation) and then aged further in Europe in American Oak casks that contained bourbon then rum Peruano 8yo.

It`s distilled in 1998 and bottled this year, in 2014. The sugar content is only 5 g/l and the alcohol proof is 110 or 55%

The result is an intense dark rum with notes of wood, cloves, cola, coffee and aromatic herbs.

The bottle is a beauty to behold…and the label a work of art – it has the characteristic stamp on it – the stamp on the bottle is due to Fabio Rosso being an avid stamp collector in younger years and now adding a touch of class to the bottles with the stamps and a nod to the country of origin – which i find lovely.

Rum Nation Caroni 98 3

The Caroni Sugar Factory

There were originally more than 50 different rums brands produced in Trinidad – by 1950 it was only 8 and today only Angostura is left. Caroni was established in 1918 on the site of the old Caroni Sugar factory and operated until 2002.

The Caroni sugar factory started to operate a cast iron still in 1918 and at that time there were some eight or ten other sugar factories operating, each producing different types of rums and these rums were bought up by merchants and sold to rum shops all over the island. There were all kinds of “blends” and concoctions being made by both the merchants and the rum shop owners and sold over the counter as “petit quarts”

Eventually Caroni increased the quality of the distilling process and went from the original cast iron still to use a wooden coffey still – until 1945 when they got a copper still which was followed by a single column in 1957 and then a four column Gerb Herman still in 1980.

They produced a number of products like Superb White Magic Rum, Creole Punch Rum, Special Old Cask Rum, Felicité Gold Rum, Caroni Puncheon Rum and Caroni Bay Rum.

For nearly 100 years Caroni has had large sugar estates on the island and was the major producer of molasses. Sadly now since it`s closed no more of their magnificient rums are produced and when it´s gone it´s gone.

And that is sad because the Caroni rums are unique. That said i must confess i haven`t yet tried many but the ones i`ve tried have all been outstanding and original in the same way as the demerara rums are.

And i must say the flavor of the so called heavy Caronis DOES remind me quite a bit of a demerara rum, it has the same full bodied character but without the demerara flavor – but there`s something similar…it has the same type of character despite of being a totally different rum.

My taste notes:

Nose – In the nose i feel wood, orange peel, sugarcane and tropical fruits.

Mouth – It`s smooth with hints of wood, kola and toffee, aromatic spice and tropical fruits.

A few drops of water mellows it out and brings out more fruitiness and i get the flavor of apricot. I like the fruitness in it and it´s not too sweet either with a sugar content of 5 g/l.

Cocktails…

I tried it in a daiquiri and as expected it made a great daiquiri and what i call a “Caroni daiquiri” with it´s distinct flavor from the Caroni rum.

But i have had so many daiquiris posted on this blog that i lost count, so i opted for something else and here`s my take of a really nice cocktail called Creole Fix which i found on Pinterest and which led me to this post (this awesome cocktail was created by Ania Robbins for Texas Tiki Week)

Creole Fix

Rum Nation Creole Fix 2

2.0 oz Rum Nation Caroni-98

0.75 oz fresh orange juice

0.75 oz lemon/lime juice

0.5 oz rich cinnamon syrup

A couple good dashes of Bitter Truth creole bitters (or Peychaud`s) on top of the ice gives the drink both a pretty color and a layer of spicy “creole-bitters/peychaudish” flavor that you`ll feel the taste of by the end of drinking.

Speared cinnamon powdered orange slice and maraschino cherry for garnish!

Shake and pour into tall glass filled with crushed ice.

This is a refreshing fruity-rummy drink and it got a wonderful aroma from the cinnamon powdered orange slice…it`s rummy, fruity, a little spicy and the Caroni rum flavor does shine through.

Rum Nation Creole Fix 3

My conclusion:

The Rum Nation Caroni-98 is a excellent sipping rum and also equally good for various cocktails thus making it a versatile rum fit for a king or queen:-)

If there´s anything i could think of that could make it even better would be a bit higher proof, like 61% to give it some more punch – but in that case, not really for sipping – more for say…tiki drinks 🙂 – but at 55% it´s good for everyone. And besides, nothing stops a tiki drink maker from adding a overproof float if you wish…i think we are quite notorious for that…

If this rum was on the shelves here i`d definitely buy it as a staple for my homebar. I must say that Rum Nation does not disappoint me!

Cocktails with Rhums Arrangèes – Zwazo

Cocktails with Rhum Arrangé 2

More rhum arrangè cocktails!

So now i have got to try out two very nice rhum arrangèes made by Cèdric Brement and Benoit Bail, and since i wrote my reviews of Benoit´s exotic Zwazo ananas-vanille rhum arrangè and Cèd`s award winning Banane-Cacao, i feel i want to make more drinks with them and see what`s good – starting with the tropical Zwazo.

Even though the traditional way is mostly to drink these rhums neat since they contain so much flavor of their own, they are also used to make tropical punch style cocktails.

I don`t think they have been used very much in tiki style drinks….or have they? in any case it doesn`t hurt if i try right? i`m curious to see how they mix with other rums.

Don the Beachcomber was a master of creating balance with many exotic ingredients – and he was especially skillful when it came to the art of blending rums and so was the original Mai-Kai mixologist Mariano Licudine. One person today that i come to think about getting close in that direction is Martin Cate. (Smuggler´s Cove)

Starting with Zwazo ananas-vanille i needed to find drinks that had ingredients that would harmonize with the pineapple and agricole flavors of the rhum and then switch out the rums used in those drinks for the Zwazo and some other rums that i figured would go well with it.

Cocktails with Rhum Arrangé Book Potions

So i dived into the Bum`s new book the Potions…of the Caribbean for inspiration…and i sure found a lot.The book is filled with the one mouth watering drink after another (apart from all the interesting things there is to read in it) and the first drink that i decided to experiment with was the Siboney, which is a drink by Trader Vic circa 1950`s.

It`s basically a twist on the daiquiri with pineapple juice added and lemon instead of lime plus passionfruit syrup, mixed with Jamaican dark rum (but only 1 oz) I decided to simply just add 1 oz of Zwazo to give the drink more tropical depth.

And top it off with a generous float of something overproof…and my stomach feeling told me to grab my bottle of the Lost Spirits Polynesian Inspired rum.

The result was absolutely delicious! since the recipe called for dark Jamaican rum i took my Denizen Merchant`s Reserve which is a blend of plummer style pot still Jamaican rum and Rhum Grande Arome de la Martinique.

Now Rhum Grande Arome de la Martinique is not rhum agricole even if the name sounds like it – instead it´s molasses based rum.

The reason why it´s in the blend of the Denizen Merchant`s Reserve is that when they checked in with rum cocktail historians during the development process – they were told that Trader Vic likely blended this type of rum from Martinique with the 17 year Wray and Nephew in his original Mai Tai formula because it was cheapest rum available from Martinique at the time. 

Note, that it says “likely” so there´s no proof whether Vic used molasses based Martinique rum or rhum agricole in his blend with Jamaican rum in his Mai Tai`s when the 17 year Wray and Nephew rum was finished.

So here we got a rum that contains pot still Jamaican rum and a molasses based Martinique rhum, and then Zwazo – a rhum arrangè with pineapple and vanilla macerated in a rum base of 3 different rums from Martinique Trinidad and Guyana. 

And don`t forget the overproof Polynesian Inspired float…

It`s a lot of rums going on here…but to my joy the drink tasted fantastic, cool and refreshing yet with a strong rum bite. Deep flavor of mature tropical fruits, and then something “earthy”, maybe from the float of the Polynesian Inspired rum…I like the different layers in a tropical cocktail.

 Siboney – Swazo Style

Cocktails with Rhum Arrangé Siboney 5

1 oz dark Jamaican Rum
1 oz Zwazo
0.5 oz fresh lemon juice
0.5 oz unsweetened pineapple juice
0.5 oz passionfruit syrup
Float of Jamaican style overproof dark rum

Shake well with ice cubes and strain into a chilled cocktail glass rimmed with sugar. (if you like)

Now unfortunately, for the time being, Zwazo is only sold in Europe, locally in Luxembourg and then in Paris at Christian de Montaguère and it´s a small batch seasonal product – so if you cannot find it, my best advice would be to either try to find a pineapple-vanilla rhum arrangè from one of the French islands, such as Martinique (or a pineapple rhum arrangè paired with vanilla syrup) or make your own. (google how to make rhum arrangè, and there´s a great french site with a forum containing tons of recipes here)

Likewise when it comes to the Lost Spirits rums, they are only sold in the US but not Europe or elsewhere…so i would sub them with Smith and Cross mixed with Lemon Hart 151, to get that strong punchy flavor – even though the flavor will not be the same, but since Smith and Cross mixed with LH 151 is a great combo i believe it will still taste fantastic!

Next cocktail to play with was the Island of Martinique Cocktail, which is a Don Beach drink circa 1948. This drink is actually a tikified ti-punch…

It was described in Beachcomber´s 1948 menu as a drink with “Lusty Martinique rums aged in casks for 120 moons. Subtly combined with falernum, wild honey, Angostura bitters and Maui mountain limes”

How does that sound?? mouthwatering to me…

The original recipe which is found in the book Potions of the Caribbean was handed to the Bum by ex-Beachcomber bartender Tony Ramos.

Island of Martinique Cocktail – with a Pineapple Twist

Cocktails with Rhum Arrangé Island of Martinique Cocktail

1 oz rhum agricole vieux
1 oz Zwazo
0.5 oz fresh lime juice
0.5 oz falernum
0.25 oz honey-mix (equal parts honey and water, gently heat it up so the honey dissolves in the water, then cool to room temp)
Dash Angostura bitters
A handful (3 oz) crushed ice
Float Lost Spirits Navy Style Rum on top (or Lemon Hart 151)

Blend at high speed in a blender for 5 seconds, then strain into
a hollowed out pineapple and float the Navy style rum on top.

The drink tasted fruity and spicy, the flavor of fully matured tropical fruit from Zwazo came through and this drink was not as fruity and earthy as the first one but more mellow and spicy, with a kick from the float.

Now let`s dive deeper into this amazing book…

On page 164 i found the Voodoo Grog, a concoction created by Trader Vic, circa mid 1950`s. A drink containing equal parts lime, grapefruit and pimento.

First time i made it i was a bit overwhelmed by the pimento/allspice flavor so i took the Pimento dram down from 0.75 oz to 0.5 and it was better for my palate, but if you like a strong allspice flavor the 0.75 will be good.

Also it matters what brand of pimento dram/allspice dram you are using, the best i think are either homemade or St Elisabeth`s or Bitter Truth. For the moment i have St Elisabeth.

Voodoo Grog

Cocktails with Rhum Arrangé Voodoo Grog filt

1 oz Denizen Merchant`s Reserve Rum
1 oz Swazo
0.75 oz fresh lime juice
0.75 oz grapefruit juice (white)
0.75 oz honey
0.5 oz passion fruit syrup
1 egg white
Grated nutmeg
1 cup (8 oz) Crushed ice

Dissolve honey in lime juice and place this mixture plus the rest of ingredients except for nutmeg in a blender and blend for 20 seconds. Pour unstrained into a large snifter or tiki mug.

Dust with freshly ground nutmeg and garnish with mint and pineapple. (I also wrapped a pandan leaf around the glass)

Last cocktail is the quintessential rhum agricole drink…a ti-punch but with aged rhum agricole and therefore it´s called a punch vieux.

Petit Punch Vieux

Punch Vieux

1 oz Zwazo
1 oz rhum agricole vieux
0.5 oz sirop de canne
One half of a fresh lime

Cut the lime half in two and squeeze both edges into an old fashioned glass. Drop in the first spent wedge in the glass, then rub the rim of the glass with the other and then discard the second wedge. Add sirop, rums and ice and stir to chill. I also did rim the glass with brown sugar and added a sugarcane stick and roughly cut lime peel as garnish.

Rimming the glass with sugar and adding a lime peel is not traditional punch vieux but this is all about experiments!

Sirop de Canne is a thick, dark syrup made from a slow reduction of fresh sugar cane juice. Exported by brands such as Clèment, Dubois, Depaz, Dillon and La Mauny.

You can make a similar syrup by making a rich syrup (2:1 ratio sugar to water) with dark raw sugar.

Punch Vieux is always a nice treat as is the regular Ti-Punch…

Zwazo definitely mixes well in this style of tropical drinks, it gives a deep pineapple/tropical fruit flavor into the drinks which for tiki drinks fits so well into the flavor profile of a lot of them.

The aim with this particular post is to show that you can do a lot with rhum arrangè that goes beyond the traditional use…

Go and check out the Zwazo page on Facebook!

Lost Spirits Polynesian Inspired Rum

LOST SPIRITS RUM POLY BOTTLE

This is the second rum made by the Lost Spirits Distillery, the first was the “Navy Style” rum which i wrote a review of earlier. This rum is called “Polynesian Inspired Rum” and is made with the same methods as the Navy Style and for those who are interested in knowing how it`s made – I send you over to this page, called “Rum Super Geekdom” 

High ester rums in the making…using high quality ingredients and distilled in Bryan`s beautiful handmade copper pot still. I wrote a little about esters and dunder in my post on the Navy Style rum. (It´s hard to believe how that funky muck-looking “witches brew” can make such good rums but it does:-)

The Polynesian Inspired rum also comes in a similarly beautiful bottle as the Navy Style rum, with an artful label, this label has a Marquesan style tiki on one side and moais on the other.

Poly Insp Rum label tiki and moai

The Polynesian Style rum isn`t out for purchase yet but it will hopefully soon be. Like I said in my earlier post, I think I see a steady trend for pot stilled rums with rich bold flavors suitable for both sipping and mixing of exotic and tiki drinks and other rum drinks and I welcome that.

If the Navy Style rum was full of funk and punch this one is sharper and more fiery. It has a bit lower proof at 66%.

To me the Navy style rum is rounder in it´s flavor profile but you can sip this rum too if you like to sip strong rums. Personally I do not prefer overproof rums for sipping and second, I think this rum and the Navy Style as well, are best suited for cocktails.

And for most, I suggest to use this rum in drinks – and as a mixing rum it´s really great – especially if you wanna make tropical, exotic and tiki drinks.

Here is their description:

“POLYNESIAN INSPIRED” Rum

NITROGEN DEPRIVED FERMENTATION

GRADE A MOLASSES

WILD BACTERIA BANANA DUNDER

LATE HARVEST RIESLING

SEASONED VIRGIN AMERICAN OAK

“Nitrogen deprived fermentation” is a way to trigger stress response in the yeast which leads to higher production of esters in the fermentation which in turn leads to more flavors completed from the acids. There are many ways to trigger this stress response and it turns out nitrogen deprivation is one of them.

I think it`s amazing what they are doing at the Lost Spirits Distillery…they built nearly everything at the distillery with only their tiny team of three people.

Lost Spirits Still

 The 600 gallon copper pot still…see more amazing pictures from the distillery here.

Aroma and flavor

So let´s move on to the tasting – the rum has a golden amber color and the nose is fruity with notes of apricot and ripe tropical fruits like macerated banana, it´s warm and inviting.

In the mouth the woodiness hits you and there´s a strong alcohol sharpness, a burn which slowly mellows down and warms your throat. It`s a bit astringent, some citrus notes and ripe tropical fruits same as in the nose followed by some caramel that smooths it out. The finish is quite long.

It´s strong and quite sharp but when you mix with it, it´s a whole different thing and I think this rum really shines in cocktails. It`s made in a different way than the traditional long barrel aging so I won`t compare it with those rums, this is a rum on it´s own. And now, let`s wrap it up with a few rum drinks:

I was all of a sudden craving one of my favorite tiki drinks, the Painkiller but it´s a version of it….

POLYNESIAN PAINKILLA

Poly Painkiller

4 oz unsweetened pineapple juice
1 oz orange juice
1 oz Coco Real (or Coco Lopez) coconut cream
3 oz Lost Spirits Polynesian Inspired Rum

Shake all ingredients with crushed ice and pour unstrained into a coconut shell or other suitable glass or tiki mug. Dust with grated nutmeg or cinnamon and garnish with a mini pineapple. (or pineapple chunk, leaf and cinnamon stick)

OCHO RIOS

Ocho Rio filt

My version of Battery Harris’ Ocho Rios Cocktail, using Lost Spirits Polynesian Inspired rum and garnished with brown sugar-coffee rim and a tropical leaf.

2.o oz Lost Spirits Polynesian Inspired Rum
0.5 oz Aperol
1 oz honey syrup

Shake ingredients with ice and pour into a brown sugar-coffee rimmed rocks glass and top with a splash of Soda. Garnish with a tropical leaf but make sure the leaf doesn´t touch the drink.

The drink turned out tasting like a good rum sour minus the egg foam, very refreshing and the rum did it justice in every way.Does this rum lend itself to these type of drinks? YES!!! it really does…and with 3 oz of 132 proof rum it packs a punch.

So here´s my final thoughts – I really recommend it for all kinds of rum drinks and it really does have both the flavor and punch required for tiki drinks (and so does their Navy Style Rum) These two rums from the Lost Spirits Distillery are two very different rums even though they – my guess – are made in about the same way but probably aged differently.

You find Lost Spirits website here. For those who are going to the Miami Rumfest on april 25-27 – there will be a seminar on the Navy Style rum, ” Bryan Davis on making Lost Spirits Navy Style Rum” – where you get a chance to taste it and learn directly from Bryan how he makes his rums.