EL DORADO RUM – THE LIQUID GOLD

 

LIQUID GOLD…

El Dorado is a Spanish expression or word for “the golden one”. Originally it was El Hombre Dorado (the golden man), or El Rey Dorado (the golden king), and was the term used by the Spanish Empire to describe a mythical tribal chief (zipa) of the Muisca native people of Colombia, who, as an initiation rite, covered himself with gold dust and submerged in Lake Guatavita. The legends surrounding El Dorado changed over time, as it went from being a man, to a city, to a kingdom, and then finally an empire.

But in this case it`s a real thing, the El Dorado rum  – hinting to a “liquid gold” – which indeed is a Demerara rum but even more so – a Guyanese rum, and the only rums distilled in Guyana are those from the DDL – the only true Guyanese rums.

In 1992, the company introduced its El Dorado brand of rums to the local and international markets by focusing on the well-known legend surrounding its name. The well known story tells of explorers who traveled in search of a fabled golden city known as El Dorado.

Although the El Dorado rums were only launched on the international market in 1993, these rums have become internationally recognized as the best in their class and are prized for their unique flavor and taste. Currently these rums are distributed in over forty countries and the El Dorado holds the distinction of being the only internationally recognized Guyanese manufactured product. These rums are aged, bottled, and blended in conformance with the ISO standards – which is the highest global production standards.

GUYANA THE LAND OF MANY WATERS

Guyana is an Amerindian word meaning “Land of many waters”. The country can be characterized by its vast rain forests, many rivers, creeks and waterfalls, like the famous Kaieteur Falls on the Potaro River. Guyana’s tepuis are famous for being the inspiration for the 1912 novel The Lost World by Sir Arthur Conan Doyle’s.

Physically a part of South America but Guyana is culturally Caribbean rather than Latin American and is often considered part of the West Indies.

EL DORADO RUMS

The El Dorado rums are distilled, blended and bottled by Demerara Distillers Limited (DDL) – located on the East Bank of Demerara, South Amerara, in Guyana. Demerara disitllers have been in rum production for over three and one half centuries and have even with the passing of time maintained the tradition.

DDL have several different stills, but they are all on one site. All Demerara rum is distilled at the DDL distillery at Diamond. Demerara distillers now have the only operating wooden continuous and pot stills in the world. There were at least 200 small distilleries operating in the 17th and 18th centuries, and every sugar factory in Guyana had its own distillery, from which a special blend of rum was produced.

There were for instance the Uitvlugt distillery that was in Uitvlugt, West Coast Demerara, the Port Mourant distillery was in Port Mourant, and there were Enmore, Blairmont, Albion, Skeldon, Rose Hall and many more. These names are simply the geographical locations of where the distilleries used to be.

Each of these distilleries produced a unique rum that was identified to the estate by its identity mark, for example EHP to Enmore, An to Albion, SWR to Skeldon, PM to Port Mourant, ICBU to Uitvlugt, LBI to La Bonne Intention, to name a few. Due to change in ownership, economic constraints and other factors, with time, the sugar estates and the distilleries were consolidated.

What was unique was that even with consolidation the important marks were maintained at Demerara distillers – either the identical mark was produced by moving the original still to the new location or by producing it on an existing still on the new location. So even though the original distilleries are closed, the identical marks are produced at the existing distillery at Diamond, which is the only distillery left.

Demerara distillers are the only distillery in the world that has maintained the quality and tradition that is the identical marks and original wooden stills. This is what has made these rums so distinct as compared to others and they are the only distillers in Guyana. Any rum that is refered to as Demerara rum must be distilled in Guyana in the county of Demerara.

THE STILLS

The double wooden pot still and the wooden coffey still

Today the Demerara distillers operates 9 different stills and thus produces a fantastic range of rum marques. There are in operation 4 column Savalle stills, 2 wooden pots, 1 wooden coffey and 2 metal columns.

The distillery also uses a double wooden pot still, made up two wooden pots, a metal retort, rectifier and condenser which is producing these heavy, aromatic and flavourful rums. This still is the last operating of its kind in the world, and the rum that it produces is massively distinctive.

The old wooden coffey still too is also the last operating still of its kind in the world today, and the uniqueness of the Demerara rums are surely attributed to this still as well even though it must be said, a specific still cannot be associated with a specific rum, but more like “rum-type”. The wooden Coffey still is made of rectangular frames stacked on top of each other with metal perforated trays in between. The rectifier has cooling coils passing through some of the sections. These wooden stills are made of local hard wood.

Most people believe the 12 and the 15 are separated by merely 3 years whereas in fact they are produced using marques from different stills explaining their variety.

All El Dorado rums are at minimum the age indicated on the bottle – it can be older but not younger. The difference between the 2 wooden pot stills apart from that one is double is that they produce different quality rums. From the single pot comes a rum that is lightly milder with a touch of sweetness while the rum from the double pot is more robust, and much heavier with a good tone of fusel oil.

 SO WHAT´S IN THESE  RUMS?

The 5 year old contains predominantly Uitvlugt marques (brands) from the Savalle still and marques from the Enmore wooden Coffey .

The 12 year old is the sweeter of the El Dorado rums, and copper colored. It’s aged in used whisky and bourbon barrels. In 2006 it was reformulated, It has tasting notes of fruit, tobacco and orange peel and has tropical fruits and spice nose. This rum contains predominantly copper coffey still rum from Diamond blended with the double wooden pot still at Port Mourant and marques from the Enmore wooden Coffey.

The 15 year old is the driest of the El Dorado range and thus a perfect cigar accompaniment. Its taste notes are a mix of dry fruits, liquorice and spice oak. Silky mouth feel with dark chocolate, coffee with hints of sweet vanilla. It has a punchy smoky flavor and a long dry fruity finish.

It contains equally double wooden pot from Port Mourant and metal coffey from Diamond, blended with single wooden pot still (Versailles) and marques from the Enmore wooden coffey still.

The 21 year old is to my palate quite alike the 15 but still very different, much less of the smoky punch and more refined. Mixed fruits and spicy oak, dark chocolate, vanilla, coffee and a dry long fruity finish. Contains predominantly Albion marques from Savalle and then Enmore – wooden coffey still and single wooden pot still from Versailles.

The 25 year old contains predominantly Enmore – wooden coffey still and La Bonne intention marques from Savalle and then double wooden pot from Port Mourant and Albion marques from Savalle. This rum i have yet to try.

Same raw fermented wash put through differing stills, aged in the same warehouse then blended to make these rums. The barrels used are American, once used white oak bourbon barrels. Demerara has significant stock of bulk aged rums available with a warehousing capacity of about 60000 to 65000 barrels and supplies product also for numerous private labels.

Of all the El Dorado rums (except for the 25 i haven`t tasted yet) i prefer the 15 because it has substantially more depth and I love its smoky punch. It was the rum that many years ago got me into rum actually.

EL DORADO RUM RANGE

El Dorado white
El Dorado 3 year old cask aged (white)
El Dorado 5 year
El Dorado 8 year
El Dorado 12 year
El Dorado 15 year
El Dorado 21 year
El Dorado 25 year
El Dorado Gold
El Dorado Spice
El Dorado overproof 120
El Dorado overproof 140
El Dorado High Strength 151
El Dorado Rum Cream
El Dorado Chocolate Cream

All the same rum off 9 different stills.

Then they also have made 3 single barrel rums:

El Dorado Single Barrel Uitvlugt
El Dorado Single Barrel Enmore Disitllery
El Dorado Single Barrel Port Morant

These are single barrels examples, from different Guyanese distilleries, that would have been blended into fine El Dorado spirits. Since they are single barrel rums they doesnt taste the same as the blended rums, not as smooth, not as “refined”, more straight forward taste of the barrel they been aged in.

I have tried two of them so far, the ort Morant (PM) and the Uitvlugt (ICBU) – the PM is very woody while the ICBU is sweet.

When it comes to the overproof rum there are 3 different, two are (as far as i know) sold in Europe, one is a 140 proof caramel colored and the other is a white colored 126 proof. In the US, there´s a 151 rum labeled “High Strength Rum”

Update:  The Rare Collection was released in 2016. These are three cask strength expressions from the three heritage stills: the Enmore ‘EHP’ wooden Coffey still, the Port Mourant ‘PM’ double wooden pot still and the Versailles ‘VSG’ single wooden pot still. 3,000 bottles of each have been released to the global market. I have tried them and yes they are very good and filling the gap of stronger rums that the El Dorado line was lacking. They have yet to be reviewed by me though and that is simply because of the outrageous prices and the weird way these rums came out on the market. 

From what I read these cask strength rums are not adultered with added sugars, something the others in the ED range have had good measures of and that is a very positive thing since these fine rums tastes so much better without sugars masking the true good flavors.

If DDL can produce unadultered rums at a bit of a higher strength they will showcase the true character of the fine demerara rums which ARE a treasure worth taking good care of because they are unique.

And since I first wrote this post in 2010, the DDL have also issued the El Dorado Cask Finishes which is the El Dorado 15  with six different cask finishes. I have yet to try them.

THE EL DORADO HERITAGE CENTER

In reply to my question at the Ministry of Rum Carl Kanto – chemist/brand ambassador and personally responsible for crafting the El Dorado range of rums, has this to tell us about the El Dorado Heritage center:

“Even though in Guyana we have been in rum production for over 3 1/2 hundred years, there is very little record and/or artifacts relating to this activity. Demerara Distillers Limited decided that you cannot have the world best rums and unable to trace its evolution. As a result the idea of a rum museum was born and this became a reality March, 2007.

At present in the Rum Heritage Centre we have on display a batch redistillation still that was used in the early 1940s, two hydrostatic pressure controlers that were used on the Savalle stills in the early 1950s, a small copper double retort pot still that was used to do experiment rum, a wooden steam boiler manufactured in 1945, a plate heat exchanger, a molasses clarifier/yeast seperator, models of the Savalle still, the modern metal Coffey still, the double wooden pot still, the wooden Coffey still and a Brigs gin still. There are also a number of photographs of activities that took place in the company over the years.

There are a few bottles of product that were produced years ago and a small amphitheater where visitors can view videos on the company’s operations. Most importantly there is the Display and sampling bar where all the premium products are on display. This bar is made from old oak barrels – the sides (top and bottom), display centres and bar stools.

We are hoping that over time we can add items, with the help of the public, to make the Heritage Centre a show piece to truely depict the rich history of rums in Guyana. We would be very grateful if any one reading this note has any thing that they can contribute, whether information, literature, items, anything to do with rum can please contact me.”

Many thanks to Carl Kanto and Demerara distillers, also my good friend Paul McFadyen in London for helping me with pics of the stills and some valuable information.

Also thanks to Chenette for courtesy of the demerara river photos.

HAVANA CLUB RUM

Havana Club is made in Santa Cruz del Norte, Cuba. The brand was established by José Arechabala in 1878 and flourished until the Cuban Revolution of 1959 which resulted in the nationalization of the sugar and rum industries. Having lost their business in Cuba, the Arechabala family emigrated to Spain and then to the United States.

Though the Havana Club brand remained popular in Cuba during the 70s and 80s, a joint venture with Pernod Ricard in 1993 has led to a significant increase in production and worldwide distribution.

Havana Club is one of those rums i`ll always like, one reason is pure nostalgia, it is together with El Dorado 15 my first rums to enjoy. And then because its a versatile rum and it tastes good. The ones i use the most, the 3 year and 7 year are also moderately priced which adds to their versatility and allows for more mixing. The 3 year old is light straw colored and has a bit of a vegetal-wood nose and a unique taste and it makes good Mojitos and Daiquiris!

RUMS

* Blanco (White or Dry Silver) said to be discontinued for foreign markets?

* Añejo Blanco (White)

* Añejo 3 Años (3 Years)

* Añejo Especial (Special)

* Añejo Reserva (Reserve)

* Añejo 7 Años (7 Years)

* Añejo 15 Años (15 Years)

* Máximo Extra Añejo

The 15 Años Gran Reserva variety is not generally available; it is relatively difficult to obtain outside of Cuba. It is the result of a fifteen years of a complex aging process. Añejo 15 Años has an alcohol content of 40% ABV.

Cuban Barrel Proof

Cuban Barrel Proof is bottled straight from the barrel. The alcohol content is slightly higher than Añejo 15 Años at 45% ABV. Don José Navarro blends selected aged rums that will compose the base for Cuban Barrel Proof. It is then ‘finished’ in younger oak casks in order to recreate its oak aroma and bouquet. The casks are then opened and the batch of rum is sent for bottling.

Máximo Extra Añejo

This Rum came 2006 and is a complex blend of many years of fine rum, blended with fresh sugarcane distillate and then further aged. This rum is very hard to find and its retail value is set to a whopping $1200 per bottle

Bacardi`s version of Havana Club

Bacardi purchased the rights and original recipe from the originators (the Arechabala family, who fled Cuba with the recipe) of Havana Club Rum, and started to distribute it in the U.S in 2006. This new Bacardi version utilizes the original (Pre-1960) recipe, and is a different version than what the Cuban Government currently produces, and these are two entirely different products just being marketed under the same name.

The result seems to be a clear, smooth spirit that is equivalent to the platinum version of Bacardi Silver.(I have never tired it) Without going into the struggle over the Havana Club name which dates back more than a decade, for the time being, there are two Havana Clubs—one distilled in Puerto Rico by Bacardi and sold in the United States and another made in Cuba and distributed around the world.

Now sold in India

Havana Club Añejo Blanco is being launched by Havana Club International.The rum will be made in Cuba, imported in barrels and then bottled in India.

Finally i have these 3 cocktail recipes all using Havana Club rum, but it can of course be subbed by another white rum of choice.

OUR MAN IN HAVANA (name courtesy of Jeffrey Morgenthaler)

2 oz Havana Club 3 year old
Float of Havana Club 7 year.
1 oz tangerine juice 0.5 oz fresh lime juice 0.5 oz simple syrup
1 drop banana-tobacco “bitters”

Add all ingredients in a shaker and shake, strain into a chilled glass. Garnish with a vanilla bean.

BANANA-TOBACCO BITTERS

Made with White Rum, a steamed cigar, Cascarilla bark, Bitter Orange, Peppercorns, Clove, 1drop Pimento dram, Orange peel, Cardamom seeds, Star Anise.

These are not real bitters in that sense, its a short cut-quick recipe i got from a friend in London, they were used in a cocktail comp. There wasn`t any exact measurments in this recipe.

Take a handful dried banana chips, white rum, a few pieces from a steamed cigar ,a drop of pimento dram, lemon zest,  a little Cascarilla bark, bitter orange, a few black peppercorns, some lime juice, a star anise and the black seeds inside the green cardamom and warm up in a pan and then leave to cool. It becomes very tobacco flavored and only a little is needed, one drop that is. I steamed my cigar in a bamboo steam cooker.

GRILLED LIME MOJITO

1 teaspoon powdered sugar or simple syrup
2 oz fresh lime
4 mint leaves
1 sprig of mint
1 oz Havana Club white Rum, 1 oz Havana Club 3 years
Top up with Club soda

Cut the lime in 2 halves and cut slices from one for the garnish and grill the cut side of one halve and both sides of the slices until you get nice grill marks.Let cool a little before squeezing it. Place the mint leaves into a tall glass and squeeze the juice from the grilled lime over it. Add the powdered sugar, (or simple syrup) then gently smash the mint into the lime juice and sugar with a muddler.

Add ice (preferably crushed) then add the rums and stir well, drop the grilled slices except one into the glass and top off with the club soda (you can also stir the club soda in as per your taste).
Garnish with a mint sprig and a lime slice.

COCONUT WATER MOJITO

This is a recipe i got from my good friend Hank Koestner from the Ministry of Rum, its a Mojito with coconut water ice cubes and coconut water, very refreshing! If you can use fresh coconut water…mmm..

2 oz Havana Club 3 year
6-7 mint leaves and more mint to garnish
1 oz fresh coconut water
1 lime
Top with Soda

Simply fill the ice tray with pure coconut water and freeze.

Pound the mint leaves carefully to release the oil but not break the leaves together with the juice of i lime. Fill the glass to the top with ice and add the rum, then the coconut water and a splash of soda. Garnish with mint.

DR FUNK AND DR FUNK`S SON

Dr Funk´s Son encased in a tower of crushed ice.

Who is Dr Funk and who is Dr Funk`s son?

Dr Funk is a classic Tiki drink named after a a German doctor who practised in Samoa treating among others the famous author Robert Louis Stevenson, sometimes in the beginning of the 20th Century, maybe even earlier. Most likely he created the drink as a medicinal tonic for his patients.

The German Dr Bernard Funk was employed in 1867 to practise privately in Apia, Samoa in the eighteen-nineties. So how did a German doctor in Samoa wind up getting an absinthe cocktail named after him being served in a Fu Manchu mug ? That question remains to be answered…this cocktail was almost always served in some variation of the Fu Manchu mug, except Trader Vic’s Doctor Funk of Tahiti, which is served in a chimney glass. As far as i know the original recipe has never been tracked down because the mysterious Dr Funk has mutated too many times.

A general description of the Doctor Funk cocktail recipe appears in the 1921 book, Mystic Isles of the South Seas: “It was made of a portion of absinthe, a dash of grenadine,—a syrup of the pomegranate fruit,—the juice of two limes, and half a pint of siphon water. Dr. Funk of Samoa, who had been a physician to Robert Louis Stevenson, had left the receipt for the concoction when he was a guest of the club. One paid half a franc for it, and it would restore self-respect and interest in one’s surroundings when even Tahiti rum failed.”

First time i read about this drink i found it very interesting. I have read books about the South Seas since i was a child, and i can recall reading a book about Louis Stevenson.

DR FUNK – Recipe from Beachbum Berry’s Intoxica!

2 1/2 oz. Dark Jamaican Rum

2 1/2 oz. Fresh Lime Juice

1/2 oz. Fresh Lemon Juice

1 1/2 oz. Club Soda

1/2 oz. Grenadine

1/4 oz. Absinthe

Shake all ingredients except club soda in a cocktail shaker with 1 cup of crushed ice. Pour into Fu Manchu mug or 12 oz. chimney glass. Top with soda and more crushed ice to fill

So who is Dr Funk`s son?

It was made by Trader Vic: The Trader didn’t claim to have invented the Doctor Funk, but he was the proud father of its son, a variation with a float of 151-proof rum instead of Pernod. ‘This is the drink that I originated,’ he wrote, ‘and I think that it’s better than Doctor Funk.”

I decided to make it  served with the glass inside in that beautiful tower of ice which i`ve seen in pictures.. super chilling the drink. When it comes to this tower of ice, i have seen two variations, one with a tower of crushed ice and one without crushed ice but plain, so i decided to make both. (The crushed ice tower is in the pic at the top.)

I haven`t seen any instructions anywhere in to how to make this ice tower so i made mine by placing the glass inside of a plastic ”bucket” a bit bigger than the glass filling the space in between with water and the into the freezer overnight.

For the crushed ice variety i filled the space first with crushed ice and the added water to freeze it all together. The one that is made with plain ice turned to be a bit cracked as the ice cracked a bit when i poured some warm water on the outside of the plastic bucket to loosen it from the glass.

DR FUNK´S SON (Trader Vic’s Bartenders guide)

Ice tower made with plain, not crushed ice

1/2 Lime

1/2 oz lemon juice

1 dash grenadine syrup

1 dash sugar syrup

1/2 oz 151 proof rum

2 oz dark Jamaica rum

2 oz club soda

Put everything in a mixing glass with ice and stir, pour into a 12 oz glass. Garnish with mint sprig and lime shell and fruit stick. I must admit that half the reason for me doing this drink was for the excitement in making of the ice towers..and then i find the history of Dr Funk very interesting.

Tiki drinks with a Twist

Sometimes you need to sub some ingredients – many are hard to find and others may be finished when you want to make your drink. I have sampled 7 Tiki cocktails and changed them a little to add a bit of a twist, and adjust to what I have at hand, and of course to have some fun playing with ingredients.

DON`S CARIBBEAN PUNCH

CaribbeanPunch1

DON`S CARIBBEAN PUNCH

Caribbean Punch by Don the Beachcomber 1937. From Sippin Safari.
One of the tastiest Tiki drinkls I´ve had, and the root beer I used instead of sansaparilla which I cannot find here had a lot to do with it. For rums I used Scarlet Ibis and Appleton Reserve instead of golden Puerto Rican rum and amber Jamaican, then I used 0.5 oz orgeat instead of 3 drops almond extract.

0.5 oz fresh lime juice
0.5 oz falernum
0.5 oz simple
1 1/2 oz rootbeer
1 oz Scarlet Ibis
1 oz Appleton Reserve
3 dashes Angostura bitters
1/4 tsp grenadine
6 drops pernod
0.5 oz orgeat (3 dropsAlmond extract)
8 oz crushed ice

Blender with crushed ice 5 sek, tall glass, ice, mint and lime spiral.

CaribbeanPunch2

EASTERN SOUR

Eastern Sour was made by Trader Vic and uses bourbon instead of rum.
The original recipe is lemon juice instead of lime. Its a very rich drink with some spicy undertones.

EasternSour

6 cl Bourbon
4.5 cl orange juice
4.5 cl fresh squeezed lime juice
0.75 cl orgeat
0.75 cl simple syrup

Shake with ice and strain in rocks glass. Garnish with either a spent lime shell or
a wedge of lime and some mint.

HALEKULANI COCKTAIL

Halekulanicocktail

From the House Without a Key Lounge in the Halekulani Hotel, Waikiki Beach, Hawaii. The original recipe calls for the Hawaiian distilled spirit, Okolehao but it`s not made any longer. I added some Passoa passionfruit liqueur to this one and used fresh fruit juices and Hibiscus Grenadine. It reminded very much in the taste of the PortLight becasue of the combination of bourbon, passionfruit, lemon and grenadine.

For garnish I took what I had available which is tons of fresh mint and for color a strip of pink grapefruit peel. Instead of shaking with ice and strain into a cocktail glass I choosed to pour over crushed ice.

1/2 oz. Unsweetened Pineapple Juice
1/2 oz. Fresh-squeezed Lemon Juice
1/2 oz. Orange Juice
1 1/2 oz. Bourbon
1/2 Tsp. Grenadine, 1/2 tsp Passionfruit liqueur
1 Dash Angostura Bitters

Shake well with ice cubes. Strain into a goblet.

DEMERARA PAINKILLER

DemeraraPainkiller

The Painkiller is from Grog Log. I didn`t have any Pusser`s rum or not even pineapple juice yesterday when I made it so I used grapefruit Juice, a barspoon of simple syrup and Banks XM 10 year demerara rum.

At first I made it without the simple syrup but found it a bit too tart so in the next I added a barspoon of syrup and that balanced the tartness of the grapefruit juice. It became a real killer painkiller.

4 oz grapefruit juice
1 oz fresh orange juice
1 oz cream of coconut
2 oz Banks XM10 demerara rum
Powdered cinnamon and ground nutmeg.

Blend without ice and pour into a tiki mug or tall glass filled with crushed ice.
Top with a shake of nutmeg and a pinch of cinnamon. Garnish with a cinnamon stick and a piece f fresh pineapple.

AKU LAPU LAPU

AkuLapuLapu2

This Tiki cocktail is from the Aku Aku Restaurant in Las Vegas, circa 1960.
The origial recipe is in Beachbum Berry’s Intoxica! Here I use lime juice instead of lemon and pink grapefruit instead of yellow. The rums are also different from the original which uses dark Puerto Rican rum and Myers`s. A rinse of absinthe on the rim of the glass is added for a subtle tingle.

1 oz. freshly-squeezed lime juice
1 oz. unsweetened pineapple juice
1 oz. white grapefruit juice
1 oz. orange juice
1 oz. falernum
1 oz. dark rum ( Coruba 12)
1 oz. demerara rum (Banks XM10)
1 0z Lemon Hart 151
Rinse the glass with some Absinthe.

Blend with crushed ice for 20 sec and pour into Tiki bowl or large snifter.
Garnish with Pineapple.

KILLER MAI TAI

maiTaiXL2

If there is one drink in the world I think I can do in my sleep its the Trader Vic`s Mai Tai, that`s how much I love this drink and really – I make it often. This is a version that uses Silver Seal 15 year demerara rum as the only rum.

This is one of my favorite rums. (I`m a hopeless demerara lover) When I first tried it in this drink I was surprised a Mai Tai could taste that good…actually the bottle finished in 2 weeks because I couldn´t stop making Mai Tais.

I heard from some friends in London who have the original 17 year old JWray&Nephew rum that the Silver Seal demerara tastes pretty close to it. That was mainly the 28 year old they meant which now is unavailable.

This makes me believe that this rum may not be so far away either, maybe.. .even if it doesn`t exactly match the original flavor as no existing rum today does. Anyway, it makes a brutally good Mai Tai, I have never tasted the like and fortunately this rum is available from http://www.r2mshop.com/

Hopefully one day..in my hopes Appleton may create a similar rum to the 17 year old…According to Appleton the flavor is not lost.

2 oz Silver Seal 15 Demerara rum
1/2 oz orgeat
1/2 oz rock candy syrup or simple syrup
0.75 oz orange curacao
1 oz juice of fresh lime

Sprig of mint and Marascino cherry for garnish

Shake ingredients shortly and pour into an ice-packed glass. This is very important, the glass must be full of either crushed or shaved ice. Garnish with lime and a sprig of mint.

MAITAIXXL

DEMERARA COCONAUT

This is the Coconaut from Beachbum Berry`s Grog Log with demerara rums instead of dark Jamaican rum, as well as some more rum than in the original recipe which makes it a bit less sweet. The Silver Seal and Banks are a yummy rummy combination of 2 very fine demeraras – sub with El Dorado 15 and 12 yo . A dust of nutmeg on top for garnish.

5.25 cl Silver Seal demerara rum
2 cl Banks XM 10
4 tbsp cream of coconut
1.5 cl fresh lime

Mix in blender with crushed ice and serve in double old fashioned glass or in a wide cocktail glass.

DemeraraCoconaut2

Mixology Monday – New Orleans!

This months Mixology Monday hosted by The Cocktail Chronicles has a great theme for July 2008…New Orleans! Thanks Paul for hosting.

New Orleans.…i have never been there yet but its been on my wish list since about 2004…I just know it´s a place i would just love! and now i really wish i could have been there to attend the Tales of the Cocktail…but maybe next year is my turn?

Its seems to be a fantastic city, full of creativity and vibrant life, good music, fantastic food, the Saints, amazing architecture and of course – The Tales of the Cocktail event –  i so badly wanna go!

And Matthew “Rumdood” Robolds vivid descriptions of the events and of the drink and food menus at the Tiki spirited dinner at GW Fins makes me drool…”outrigger canoes” of crabmeat and jackfruit in grilled endive boats…anyone?

But most important – meeting all the people! That must be fantastic. I and many of my friends, who cannot go this year are now following the Tales of the Cocktails online blogging, the first-ever live session of the Tales. Hats off to you all who are blogging on that event and make it possible for us who cannot be there to stay tuned.

I wanted to make a classic New Orleans cocktail and one Tiki drink by Don the Beachcomber and i have not been able to make up my mind about which one of the two drinks to choose..doesn`t matter how many Mai Tai`s used for help…so i ended up making both. And in any case…two is always better than one right?

The first one is the Ramos Gin fizz which was invented by Henry C Ramos in the 1800s and which is one of the most famous drinks from New Orleans. I love this cocktail, its so smooth, elegant and citrusy. It’s some work but its worth it when you take your first sip of this fluffy silky frothy dream of a cocktail.

RAMOS GIN FIZZ


2 ounces Gin
1/3 ounce lemon juice
1 ounce cream
3 drops orange flower water
1 egg white
1 teaspoon simple syrup
Soda water

Shake all ingredients except the soda water very vigorously at least for one minute, but the longer the better. Strain into a tall thin glass, and top with soda water.

DON THE BEACHCOMBER

As a lover of Tiki drinks and as even Tiki drinks qualify for this months topic — as already mentioned, Ernest Raymond Beaumont Gantt aka Don the Beachcomber, came from New Orleans.  So i have also chosen one of his creations for my entry in this months MxMo.

I decided to make the Rum Julep, created by Don the Beachcomber cirka 1940. This drink was served at Don the Beachcombers Cabaret restaurant in 1958.

RUM JULEP


1/2 oz fresh Lime juice
1/2 oz Orange juice
1/2 oz Honey Mix*
1/2 oz Appleton Extra Jamaican rum
1 1/2 oz Demerara rum
1/4 tsp Grenadine
1/4 tsp Falernum
1/4 tsp Pimento dram*
Dash Angostura Bitters
1/2 cup crushed ice

Put in blender and save the ice for last, blend on high speed for 5 sek, pour into a metal Julep cup, add more crushed ice to fill and garnish with Mint.

* HONEY MIX:

One part honey to one part water, heat and mix until the honey is thoroughly dissolved. Cool
and bottle, it keeps in the fridge for about a week.

* PIMENTO DRAM

If you want to make your own:

Grind 1/4 cup of whole pimento berries until you get a consistency of ground coffee.
Place in a saucepan with 1 cup Cruzan white rum. bring to a boil and then immediately remove from the heat. Stir. Pour this “tea” with berries and all into a empty rum bottle.

Fill the bottle about 3/4 to the top with more white rum. Seal and let sit for 2 weeks, shaking occasionally.

After 2 weeks, filter through a cheezecloth to discard solids and then filter again through a metal mesh coffee filter and a third time through bleached paper filters. if its cloudy, filter one more time through the paper.

Make a sugar syrup by placing one cup of water and one pound Demerara sugar in a saucepan.
heat until the sugar is dissolved. Mix equal parts of the sugar syrup with the Pimento infused rum. Bottle, seal and let sit for at least one month.The longer it sits, the mellover and more flavorful it gets.

Dram recipe by Matthew “Kuku Ahu” Thatcher, written in Sippin Safari.

Happy MxMo!

Okole maluna,

Tiare

J WRAY & TING ! and a Pineapple Delight…

TING AND JWRAY ARE MADE FOR EACH OTHER..

There are a few things that just seems to be made for each other, like JW&N Jamaican overproof rum and the likewise Jamaican grapefruit beverage called TING! Just pour some ice, fresh lime juice and Ting in a glass and top with JWray…i mean can it get much better?

Ting was first created by Guinness of Jamaica, later acquired by D & G (Desnoes & Geddes) brewers of Red Stripe Beer. It contains a small amount of sediment consisting of grapefruit juice pulp. A relative newcomer to the citrus clan, the Jamaican grapefruit was originally believed to be a spontaneous sport of the pomelo.

James MacFayden, in his Flora of Jamaica in 1837  separated the Jamaican grapefruit from the pomelo, giving the Jamaican grapefruit the botanical name, Citrus paradisi Macf. About 1948, citrus specialists began to suggest that the Jamaican grapefruit was not a sport of the pomelo but an accidental hybrid between the pomelo and the orange.

The botanical name has been altered to reflect this view, and the Jamaican grapefruit is now generally accepted as Citrus X paradisi. The Jamaican grapefruit was first described in 1750 by Griffith Hughes who called the Jamaican grapefruit the “forbidden Jamaican grapefruit” of Barbados.

In Hortus Jamaicensis, it mentions the “Jamaican grapefruit” as a variety of the shaddock, (old name of the “pomelo” (Citrus maxima – which the now defunct “Forbidden fruits liqueur” was made of ) but not as large; and as forbidden Jamaican grapefruit – a variety of the shaddock – but the Jamaican grapefruit is much smaller, having a thin, tough, smooth, pale yellow rind.

Another wonderful drink that contains both Ting and JWray is a drink that i call Pineapple Delight. Its my take of the Mango-Pineapple Float. Its fresh muddled pineapple, honey cream mix , fresh lime juice, orgeat, JW&N overproof rum, dash of grapefruit bitters and rhum agricole topped with Ting.

PINEAPPLE DELIGHT

1 cored pineapple. In mixing glass add:

A few large chunks of pineapple – muddled

2 juiced limes

1 barspoon orgeat

1.5 oz Rhum Agricole Blanc 100 proof

2 tblsp fresh honey cream-mix* with a splash JWray overproof rum

Dash of grapefruit bitters

Shake hard and fast, strain and serve in the pineapple with crushed ice Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple. Believe me..this drink is worth the effort..

HONEY CREAM MIX

Equal parts Sugar, butter and liquid honey

Add to pot, heat and stir until it gets creamy. You want a smooth creamy sauce. Keep a bit above room temp. The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.

After discussing with friends who cannot find the JWray rum i also made another version using Lemon Hart 151 Demerara instead of the JWray. Tasty too.

Nothing made with Ting can go wrong – Ting is the universal cocktail redeemer!