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

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Photo courtesy Brian Huff, www.brianhuffphotography,com.

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

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

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

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

Here`s the winning recipe:

Death in the South Pacific – By Evan Martin

0.75 oz. Appleton Estate Extra 12 Year Old rum

0.75 oz. Rhum Clement VSOP rum

0.5 oz. Grand Marnier

0.33 oz. Trader Tiki’s Orgeat Syrup

0.33 oz. Fee Brothers Falernum

3 dashes Absinthe

0.5 oz. Fresh Lime Juice

0.5 oz. Fresh Lemon Juice

0.5 oz. Fee Brothers Grenadine

0.5 oz. Cruzan Blackstrap rum

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

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

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

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

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

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

ORIGINAL NEW ORLEANS COCKTAILS pt1 – Vieux Carré & Ramos Gin Fizz

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Vieux Carrè cocktail

Tales of the Cocktail may still seem far away but time flies and what is more fitting prior to the Tales than mixing up some genuine cocktails from the city where the cocktail was born and where the Tales of the Cocktail is celebrated each year since eight years back now.

There´s no city in the world that knows how to throw a party like they do in New Orleans and with party usually comes also cocktails. I think there are “cocktails” and there are “drinks” –  like those popular go-cups you see on Bourbon st and they may have their own charm but here i`m gonna talk about genuinely hand crafted and wonderful cocktails, some of the best that have ever been made.

I`ll have to break down my posting about these awesome concoctions  into a few posts. If you`re interested in the history of the cocktails of New Orleans and have a chance you should visit the Museum of the American Cocktail now on april 5th when Darcy from Art of Drink will make a presentation on the influence of soda in cocktails, specifically those of New Orleans. You can read more about this here.

VIEUX CARRÉ COCKTAIL

This is the signature cocktail of the famous Carousel bar in the hotel Monteleone.This particular bar is especially interesting since its made from parts of an actual old carousel that revolves around the bar which is circular. Luckily is not moving fast…but its moving…and it’s a funny experience – and of course you get well crafted cocktails there – its a must try if you are going to New Orleans and the Tales.

You`ll sooner or later most likely find yourself in one of those marvellous barstools and when you do – take your chance and try the signature cocktail the Vieux Carrè – The old square – as its called – after the French quarter which is built like a square and where Monteleone also is. It was first mixed by Walter Bergeron in the 1930s.

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3/4 oz. rye whiskey
3/4 oz. brandy
3/4 oz. sweet vermouth
1/8 oz. Benedictine
1 dash Peychaud’s bitters
1 dash Angostura bitters

Build over ice, in an Old Fashioned glass

Aromatic with the vermouth and nicely boozy but not too much, this cocktail is  actually easy to drink. If you like rye then this is for you.

The next one needs no presentation, really – but for those who doesn`t know – this is one of the most famous cocktails of New Orleans – The Ramos Gin Fizz – and its a great cocktail with a history dating back to 1888. A smooth awesomeness just like the Absinthe or Herbsaint Suissesse – a dream of fluffy clouds…and if i say “easy to drink” well this one defies the word “easy”. Its maybe a good thing its a bit laboursome to mix – it may become a natural precaution of making yourself  too many…unless you cheat with the handmixer;-)

What you do then is starting it up with a handmixer in the glass incorporating air into it, mix for 20 seconds, then add ice and shake as usual for another 30 seconds. Now you`ve gained a lot of time and pain. This is also traditionally a morning cocktail – a day after refreshener. Usually i don`t start my mornings with a cocktail, i more likely have a coffee…but during Tales its more of a chance i would do that. In the right environment its a very nice thing.

The Ramos gin fizz  was invented by Henry C Ramos in his bar Meyer`s Restaurant. It was orignally called the “New Orleans Fizz”  and an armada of “shaker boys” used to take turns to shake it to the right consistency. This was before the prohibition. The poularity of this drink faded away with new times and new speeds but today when old cocktails are ressurrected again its more served also outside of New Orleans.

The fluffy dreamy texture comes from the egg whites and using raw eggs in cocktails  is nothing to fear – but if raw eggs is an issue there´s also powdered egg whites and they are simply egg whites where water has been removed. I have never tried it though. The secret in this cocktail is the combination of egg white and a touch of orange flower water.

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RAMOS GIN FIZZ

1 1/2 oz gin
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1/2 oz. simple syrup
2 oz. milk (half & half or cream if preferred)
1 small egg white
2-3 drops of orange flower water (careful here! you don´t want this drink to taste and smell like a bottle of perfume)
Soda

Shake all ingredients except the soda and shake very well, when you think you`re done, shake some more –  the more the better – and shake first without ice and then with ice – so that the egg white emulsifies and the drink becomes very cold and frothy. (Or use the handmixer way to do it – but really if you want to follow tradition…shake, shake, shake..)Then strain into a chilled highball glass without ice. Top with a little club soda to get some fizz. No garnish – usually, but if you like to – a thin strip of orange, lemon or lime peel/slice is nice i think.

Now that`s a nice cocktail!

BLOGGING TALES OF THE COCKTAIL 2009

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To my great joy i was asked to take part and join the group of cocktail bloggers who will blog the Tales of the Cocktail in New Orleans. Its my first time to visit the Tales and i`m beyond excited, after all this is the biggest cocktail event in the world and i will meet all my fellow bloggers plus a whole host of people i`ve never met yet except over the internet.

There are enough sessions to choose from to make your head spin and as if that`s not enough there are more cocktails, dinners, parties, events than is possible to keep track of. Let`s see how i keep up with the blogging of this intense cocktail happening in the heat of New Orleans.

I`m going to try to keep this blog updated as much as possible during the Tales and the event that takes place a few days before the Tales that is Drinkwrite 2009.

So from now on and until i get back there´s no brand reviews, TDNs (except for the live SDN in New Orleans) or mixing of drinks at this blog – its Tales of The Cocktail!

Until touch down at NOLA..