How about a Pandan Downfall?

It`s pandan time in my kitchen and this day I wanted something really tasty and refreshing in a summer-kinda-way to accompany my lunch with spicy chicken biryani.  I was inspired by Emanuele Codispoti`s latest drink the Missionary`s Colada, that I also made and posted on this blog here. So I came up with this pandan flavored version of a Missionary`s Downfall – a very famous classic Tiki cocktail.

And it IS tasty!! incredibly refreshing, tangy, zesty and yummy, I wish I had made two…. but the recipe is there and now I want to share it with you my readers, so here it is. Pandan leaves is the leaves from a type of pandanus plant and is used extensively in Asian cuisine. These leaves are incredibly fragrant. Finding fresh pandan leaves can maybe be tricky in these times depending on where you live. Luckily for me Sweden has a lot of Thai shops and online too. Pandan leaves can also be frozen which is very useful. I have now both pandan and kaffir lime leaves in my freezer. The pandan syrup I made from fresh leaves though. It`s very easy, just make a simple syrup with a raw sugar and add some chopped pandan leaves into it and let it simmer for a minute. Then take it off the heat and let it sit for a while until you find the flavor  and fragrance strong enough. I let mine sit for 30 minutes before straining and bottling.

Pandan Downfall

1 oz/30 ml GunRoom 2Ports light rum
0.5 oz/15 ml Rhum JM XO
0.5 oz/15 ml RumFire overproof rum
1 oz/30 ml pandan syrup
0.5 oz/15 ml Alamea Peach Brandy Liqueur
0.5 oz/15 ml apricot cinnamon syrup
2 oz/60 ml fresh lime juice
2 oz/60 ml fresh pineapple chunks
10 mint leaves
1 cup/2.5 dl crushed ice

Pulse blend at high speed for 10 seconds. Pour into a cocktail coupe or snifter and garnish with pandan leaves and a pandan rose. (how to make those you can learn on Youtube) Sprinkle a little bit of cardamom on top.

Apricot-Cinnamon Syrup

Cut up a handful of ripe apricots with a strong orange/reddish color, a “handful” depends on size and type of apricot. But you should end up with about 2 dl of cut up apricot pieces. Crush 1 large Ceylon cinnamon stick (not cassia.) Make a 2:1 simple syrup with light muscovado sugar and water. Add the apricot pieces and the crushed cinnamon stick. Heat it up on medium heat and stir until the sugar has dissolved and mash the apricot pieces with a fork. Bring to a very quick boil, then immediately take it off the heat. Set aside and leave for a few hours. Strain and bottle.

Enjoy and Aloha!

 

Santa`s Potion of Danger

It was that time of the year again, the Libbey Glass Europe Glassology Christmas Tiki Cocktail Challenge which they announce on their page on Facebook and where you can express interest in participating. They pick 50 contestants that have a chance to be part of this fun competition and win fine prizes from Libbey.

This year my drink Santa`s Potion of Danger took first place! What a great way to start 2020! and I want to share the recipe here. It`s lenghty but not difficult, and not as complicated as it may seem!

It`s a fruity, spicy, refreshing Tiki cocktail with a pronounced tropical “zest” from the cranberry reduction, with a bit of tartness but without being actually sour, and it´s sooo deceptive… it goes down easily but it contains three of strong.

Santa´s Potion of Danger

15 ml/05 oz passionfruit juice

15 ml/05 oz fresh pineapple juice

30 ml/1 oz fresh lime juice

30 ml/1 oz cranberry and ginger reduction

15 ml/05 oz “Santa`s Spices*

45 ml/1.5 oz Jamaican rum, I used dr Bird (or use Hampden (regular or overproof, your choice) or Smith & Cross)

30 ml/1 oz aged rhum agricole, I used Héritiers Madkaud “Castelmore” cask VSOP

30 ml/1 oz Alamea Spiced Rum

Float of pineapple infused Campari served in a passionfruit (or lime) shell on top of the ice to be floated on the ice before drinking.

Method: Add all ingredients except the pineapple infused Campari into a blender and blend at high speed for 5 seconds with 2.5dl crushed ice. Pour straight into a Kahiko Zombie glass. Top up with more crushed ice to fill. Garnish with the float of pineapple infused Campari and a flaming MK KD Grider Tiki Torch. A warning: these mini tiki torches get VERY hot after burning, so do not touch the torch part when removing it from the glass before drinking.

Serve alight and admire the flaming torch for a little, then remove it, float the pineapple infused Campari and enjoy!

Pineapple infused Campari: Add equal parts fresh crushed pineapple to Campari in a mixing glass and cover with a foil or plastic wrap. Let sit for 24 hours in the fridge, then strain as fine as you can.

Santa`s Spices: Lightly toast 1 bigger or 2 small crushed cinnamon sticks, 20 cloves and 2 star anise, se aside. Make a 2:1 simple syrup with demerara sugar and mash one 1/2 banana into it, add the toasted spices and one slit up Tahitian vanilla bean. Let it simmer for a couple minutes, take off heat and let sit for at least 30 minutes to cool and marry the flavors.

Cranberry and ginger reduction: Reduce 2 dl natural cranberry juice without too much sugar together with 4 cm long and 2 cm thick sliced ginger root until you have what you need for this drink, 30 ml/1 oz. Discard the ginger slices and cool. It should get a sharp strong ginger bite and pronounced tartness from the cranberry juice.

Cheers!