Denizen Rum – A Light Rum with Bold Flavor

This is one of the rums that i tried at the Rum session at the Tales of the Cocktail that stayed with me – so i was very happy to receive a sample now for review. When you try many rums and spirits at occasions like the Tales you tend to get numb after a while….there´s simply too much at the same time.

That`s why it´s so important to take notes all the time because you will forget…but then there`s always a few that just sticks to your mind – because they stood out from the rest – they were THAT good…and i found Denizen to be one of those i really liked.

According to the label, Denizen is a product of Trinidad and Tobago but it is actually blended in Europe before being imported and bottled in the US by Citizen Spirits, LLCs.

Hidden away in Amsterdam, exist the last practitioners of alchemy in the world. With the power to transform the common into something…magical. And they’ve been doing it secretly since the 1700s, these master blenders of rum.

We asked them to free the flavor of rum long distilled out by mass producers. So they went to Trinidad and hand-selected barrels of white rum to be aged for five achingly long years.

Then to Jamaica, to choose 15 types of the finest pot still rum. Finally, back to Amsterdam, where they drew on centuries of experience, and their liberated spirit, to create the one rum without the blandness of most white rums or the overpowering taste of dark rums.

A soulful rum without boundaries. For cocktails with integrity. For the denizens of the world. Source – Rum For All website

What gives this rum it´s punch is the addition of Jamaican potstill to the blend – so it is light aged Trinidad rum blended with funky Jamaican pot still adding a heavy rum flavor and viscous mouthfeel.

The first you feel is a sweet fruit note with lots of fruit…then wood, dry & sweet, with layered flavors, it´s complex and has that funky note from the Jamaican rum.

As always when i deal with these types of flavorful white rums i want to try it in a daiquiri – one of my favorite cocktails…and it´s such a perfect drink to evaluate the rum as mixed in a drink since this cocktail is so “clean” – just rum, sugar and lime. And of course i wasn`t disappointed, it makes an excellent daiquiri with all the fruity notes and Jamaican funk.

Denizen rum is bottled at 40% ABV or 80 proof.

After i made a regular daiquiri to try the rum in i made this one which is very tasty:

Maui Daquiri

1/2 oz St. Germain
2.0 oz Denizen Rum
1 oz pineapple juice
1/2 oz simple syrup
1/2 oz fresh lime juice

Pour all ingredients into a shaker and shake with ice, and serve up in a cocktail glass. Garnish with a brown sugar rim.

Coconaut Grove Cocktail (Beachbum Berry Remixed)

0.5 oz Lopez coconut cream
0.5 oz Pierre Ferrand Dry Curacao
2.0 oz Denizen Rum
1 oz fresh lime juice
8 oz crushed ice

Put everything in a blender and blend for 60 sec or until smooth.

Garnish with cherry, lemon wedge, coconut flakes and cinnamon dust.

Yummy!

Pago Pago Cocktail (Remixed)

1/2 oz green Chartreuse
1.5 oz Denizen Rum
0.25 oz white creme de cacao
0,5 oz fresh lime juice
3 squares of fresh pineapple

Place everything except rum in a cocktail shaker and muddle thoroughly. Add rum and ice cubes. Shake well and strain into a chilled cocktail glass.

Garnish with lime or lemon peel and cherry. i also dusted some grated nutmeg and cinnamon on top of the ice to make it even nicer. Also in used crushed ice in this.

You find Denizen Rum`s website here.

Sugarcane bar

 

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YELLOW BOXER & RUM BOXER

Here´s a little drink i´ve been curious about for a while but never had the time to try out until now when it´s time to get back to normal work after the Tales is over for this time.

The Yellow Boxer i found in Remixed by Jeff Berry – but who made it?  where is it coming from? what inspired it or made it happen? – well… i have no idea. Browsing through the interwebz  for research didn´t lead me to any much info, just recipes but no info on it´s history. In any case fresh lemon juice, tequila, galliano, lime and orange must be tasty right? and also this is such a drink that you can play with and have some fun.

So what do you do with a drink which you cannot find any info about apart from the recipe? well, you mix it up… it better taste good since it`s just the drink i can come up with in this post..

YELLOW BOXER

3/4 oz fresh lemon juice

3/4 oz orange juice

3/4 oz Rose´s Lime Cordial

1/4 oz Galliano

1 2/4 oz tequila (i used a reposado, Los Tres Tonos)

Shake with a scoop of crushed ice and strain into a tall glass filled with fresh crushed ice.

It was a while since i did something with tequila, it´s mostly rum being poured here…With tequila and many other spirits  i´m more like a periodic user, i don´t know why it´s that way but i guess it´s just the way i roll.

Anyway, back to the drink, how did it taste?

Hm…it was good…refreshing…and nice…but not WOW – and so i was dying to make a twist of it. Some drinks just calls for that and it´s something i really enjoy doing. Now i wanted something spicy, paired with something fruity, tart and sweet and then something dark..mellowed by something soft..

So i decided to use two rums i like very much, unfortunately one of them is impossible to find outside of the States or maybe even New Orleans, it´s the ONO Cajun Spiced rum i`m talking about. The other rum is Coruba dark, a very handy and versatile rum i always want on my shelf, i`m sure many of you readers agree on that.

I don´t know how to sub the ONO Cajun Spice though..but maybe a lightly cayenne and cinnamon, nutmeg, ginger and clove infused dark Jamaican rum would add a similar spice but it wouldn´t be the same thing of course.

I don´t know exactly what goes into the Cajun Spice – on their website it says – “A blend of rums are combined with the kick of cayenne and cinnamon, hints of nutmeg, ginger, and cloves to create this truly unique, truly New Orleans flavor”

It`s a pity this rum isn´t sold worldwide, it´s such a good rum and i`m sure it would sell well too, i haven´t yet met anyone who have tried it and not really liked it. It`s this kinda rum that once you try it you`ll keep coming back for more.

RUM BOXER


0.5 fresh lemon juice

0.25 oz fresh lime juice

1 oz passionfruit juice

1 passionfruit, one half goes into the shaker, the other half is for garnish

0.25 oz Navan vanilla liqueur

0.5 oz sugarcane syrup (Petit Canne)

1.5 oz Coruba dark rum

Float 0.5 oz Old New Orleans Cajun Spiced Rum

Shake with a scoop of crushed ice and pour unstrained into a double old fashioned glass and add up with more fresh crushed ice. Float ONO Cajun Spiced rum and garnsih with a speared half passionfruit shell and either mint or other green leaf.

Well this was a very tasty drink! it`s fruity, sweet and sour, tart, spicy, rummy and layered. I think i`m lucky today!

I hope you can try it out with the ingredients listed, if not, try to get as close as you can. Also this is a drink that allows much experimentation, i bet this would be nice with a float of mezcal as well or aged rhum agricole.

So there i got my passionfruit and vanilla drink which i wanted to invent ever since i went to that vanilla session at Tales.

GARRETT`S MAITINI AND PELE´S BREATH

Browsing through Remixed i always stops at the picture of Garrett`s Maitini – it looks so deliscious! i have of course since long been thinking of making it but never got that far until now.

I need to switch out the rum though since i don´t have Bacardi 8. As you can see from the name this drink is based upon the Mai Tai but uses orange and kalamansi juices.

Kalamansi is a citrus fruit from the Phillippines and south east China (Citrus microcarpa) also called kalamondin, which is is a cross between Citrus reticulata (Mandarin orange group) and Fortunella japonica (Kumquat group) and it really has a taste of its own which is a combination of sweet and sour, like a cross between lime and tangerine.

That is due to the fruit meat is sour while the peel is sweet so when making the juice the whole fruit is crushed.

I can`t get the fresh ones here, only bottled and because of that i decided to mix the bottled juice with some fresh lime juice to pimp up the freshness. Kalamansi has such a unique flavor that is cannot be substituted and if you cannot find it, the only thing left is to use fresh lime, preferably key limes.

I laugh at the name “MaiTini” though..the “tini” part that is…but drink names can really be silly. Anyway there´s nothing silly about the drink itself.

Since i didn´t have any Bacardi 8 i decided to try the combo of 1.5 oz Smith & Cross ( my no 1 to-go rum nowadays unless it´s a demerara i need) and 0.5 oz Old New Orleans Cajun Spice plus 0.25 oz overproof Pusser´s.

It turned out good…

GARRETT`S MAITINI

1.5 oz Bacardi 8 rum

0.5 oz orgeat

0.5 oz orange curacao

0.5 oz fresh orange juice

0.5 oz fresh kalamansi lime juice

Dark jamaican rum float

Shake ingredients with ice cubes and strain into a chilled cocktail glass. Garnish with an orange peel and three of your spent kalamansi lime shells filled with dark jamaican rum. If using an ordinary lime, one spent half shell is enough, the glass gets crowded anyway.

i like this drink, especially now when the summer is on the way. Its a bit on the sour side and very fruitylisciously tasty! exotic, fruity and most important – rummy.

So what to do now for a twist of this? well i took my bottle of Abelha gold aged cachaca to mix with the Smith & Cross and ONO Cajun Spice, grapefruit juice instead of orange and  4 muddled Louisiana community coffee beans.

We´re far away from the Mai Tai now..very far so it´s a new drink, not even a Mai Tai twist anymore.

PELE´S BREATH


1 oz Smith & Cross

0.5 oz aged cachaca

0.5 oz Old New Orleans Cajun Spice rum

0.5 oz orgeat

0.5 oz fresh grapefruit juice (yellow)

0.5 oz fresh kalamansi lime juice

0.5 oz sugarcane syrup

4 Community Coffee beans

Overproof rum float ( to set on fire)

Muddle coffee beans with orgeat and fresh lime. Add rums, aged cachaca, kalamansi and grapefruit juices. Shake hard with ice cubes.

Double strain into a chilled cocktail glass. Garnish with fresh mint and speared cherry. Float a spent lime shell on top of the drink, fill with overproof rum and set alight.

Oh my…this is a nice drink! the very fine and yet robust flavor from the muddled coffee beans from one of the best coffees in the world is exquisite.

Since i first tried Community coffee from New Orleans i never drink anything else (except sometimes – either Jamaican Blue Mountain or Hawaiian Kona coffee), nothing else will do. But if you cannot find Community, Kona or Blue Mountain coffee, make sure to use strongly roasted beans.

I greatly prefer the natural and not overpowering flavor from real coffee beans rather than a coffee liqueur, it really makes a difference.

Together with the grapefruit juice there´s a contrasst that i like a lot and the fresh lime and kalamansi adds that extra zing to it. Then the blend of rums..it´s simply deliscious.

You don´t need to set a lime shell on fire to appreciate this drink, that´s more for the fun of it – it´s fun to sprinkle some cinnamon over the flame to get it going and i have to admit that the burnt demerara adds a slightly smoky touch too..

I guess this is one of my better drinks..what a luck!

THE RUM BARREL

demerara-rum-barrel

This is a cool Tiki drink… and there´s something very relaxing and rewarding in having a BIG rum barrel mug filled with goodness to sip..like a giant pacifier for grownups..

Its also very well suited for parties since it can easily be made in batches. Seems like the first recipe came from Port O` Call in Tucson Arizona cirka 1960s, invented by Dean Short who owned several Polyensian restaurants.

I´m sitting here with my Beachbum´s Remixed checking out the three versions of the Rum Barell in it, one which is called the “Bum barrel” – love that!

The Remixed tells me that most Polynesian restaurants had a version of the rum barrel..and it seems to be one of those drinks you can play a lot with, switching rums and stuff. I decided to make my own version, just for the fun of it and since i`m on a constant demerara rum journey – its a Demerara Rum barrel.

This Tiki drink isn`t for the fainthearted when it comes to the amount of ingredients, but these versions are quite alike and so once you got the basic ingredients its easy to make different versions of this tasty mega rummy Tiki drink. Or while you`re at it – make a giant punch bowl and bring in a few friends for a Rum barrel party.

Here´s the Rum Barrel from Remixed:

3/4 oz fresh lime juice
3/4 oz orange juice
3/4 oz unsweetened pineapple juice
3/4 oz passionfruit puree or juice
3/4 oz sugar syrup
1 oz dark jamaican rum
1 oz amber 151-proof rum such as Cruzan, El Dorado or Bacardi.

Shake with ice and pour unstrained into a barrel ceramic mug.

This recipe differs from the one in Grog Log in that the Alize passionfruit liqueur is switched for passionfruit puree or juice and the 151 proof rum is upped to 1 oz instead of 0.75 oz.

And Steve´s Rum Barrel:

3/4 oz fresh lime juice
3/4 oz orange juice
3/4 oz unsweetened pineapple juice
3/4 oz grapefruit juice
0.5 oz passionfruit puree or juice
0.5 oz honey-mix
2 oz dark Jamaican rum
2 oz white Puerto Rican rum
Dash Angostura bitters
6 drops Pernod
3 drops Almond extract
4 oz (1/2 cup) crushed ice

Put everything in a blender and blend at high speed for 5 seconds. Pour unstrained into a Rum barrel. Garnish with a spiral-cut orange peel. Add ice cubes to fill.

Now – the Bum Barrel:

1 oz fresh lime juice
1 oz white grapefruit juice
1 oz orange juice
1 oz soda water
3/4 oz passionfruit syrup
3/4 oz honey-mix
2 oz dark Jamaican rum
2 oz Gold Virgin Islands rum
Dash Angostura bitters

Shake everything – except soda with plenty of ice cubes, then stir in soda. Pour into a double old fashioned glass or a Rum barrel mug.

Finally my version, the Demerara Rum Barrel:

1 oz fresh lime
1 oz unsweetened pineapple juice
1 oz fresh orange juice
1/4 oz sugarcane syrup
1/4 oz vanilla honey-mix
1 oz Smith & Cross
1 oz El Dorado 12 yo
1 oz Lemon Hart 151
Dash Angostura
Top with a little lemon soda

Shake everything with ice cubes thoroughly except the soda and pour unstrained into a Rum barrel mug and add more ice cubes. Garnish with fresh mint and pineapple skin. Make sure the pineapple skin only rests lightly on top of the  ice or is speared so the drink may not become bitter.

I´ve heard that drinking too many of these makes people start acting weird..so maybe its better to try them one by one on different days:-D

Sugarcane bar

 

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BEACHBUM BERRY´S REMIXED – A VERITABLE TREASURE CHEST

remixed

This book is hands down awesome. To me its a veritable treasure chest to dig and dig and dig from..

You get most of the stuff from Grog Log and Intoxica wrapped up in an updated form with history and little fun and interesting anecdotes, lots of new recipes and tons of full color photographs that makes you wanna call in sick immediately and head for your shaker.

It takes time to digest all this. Because its not a small book – this one is heavy – and so full of stuff that i can only admire Rick Stutz over at “Kaiserpenguin” who recently joined the “stomping through” bandwagon – started by Erik Ellestad over at “Underhill Lounge” with his heroic “Stomping though the Savoy” projekt, which inspired me to start mixing through Grog Log – and now Rick is mixing himself through this epic book – Beachbum Berry`s Remixed.

That it will take time to digest this book is a very good thing i think, that way the fun will last so much longer and as a tiki reference book – this book of course has its place near my bar if not even in it. There was a funny discussion concerning the use (or mis use) of cook and drinkbooks on twittter last week mentioning how some folks use them to the point of almost frying or shaking with them;-) for such wild use i would recommend the spiral bound form though..

The photographs in Remixed are colorful and brilliant and they make you want to drink! An ice cold tasty well made tiki drink is one of the things that can make me forget the hardships of the everyday life. Last year when i went to the Tales in New Orleans i brought Sippin`Safari with me and luckily the Bum was there so i also got it properly crowned (aka signed) and i think that maybe i`ll bring this one along this year as well…to mix up some of the drinks in our bar and if the Bum will be there, he better get his hands ready for a demerara Mai Tai and his pen ready to crown this one too.

Another fun thing that is new is the section that contains new original recipes from the cocktail world – or as Dr Bamboo states on his blog: ” drink writers, cocktail experts, bartenders, and people who play with booze and then blab about it online (a.k.a. bloggers).

There´s also an excellent Rum Glossary as well as an Ingredient Glossary to help you find or make the right ingredients for these drinks or how to sub things you cannot make or find. Who knew “Oke” or Okolehau can be better subbed with bourbon than Martinique rum? or subbed at all? So there´s a lot to find in Remixed which has all the potentials to become your “best book friend” – well worn but not fried.

You better go and get yourself a copy of this book asap if you like tiki drinks..you need it. Its hard to pick a favorite drink among all the new and old recipes that lives in this book – so i pick one of the many that intrigues me:

OPAKA RAKA

opaka-raka

This drink i found very interesting as it uses Junipero gin, which as the name states, is heavy on the juniper flavor and as i happen to have a bottle i decided to give it a go. Usually i`m more of a fan of the less junipery gins but sometimes the right drinks needs something more potent.

Opaka Raka was invented by Brian Miller from Death&Co as a response to the Donga Punch in Sippin`Safari. If you don`t have Junipero try it with Tanqueray. This drink needs a gin with a bit of alcoholic snap, so its not recommended to use a gin with lower than 94 proof.

1.5 oz Junipero Gin

1.5 oz Donn`s Mix (2 parts grape fruit juice + 1 part cinnamon syrup).

3/4 oz fresh lime juice

1/4 oz simple syrup

1 dash Emelakule tiki bitters (sub Fee`s whiskey barrel aged bitters, or similar)

Shake everythiong with ice cubes and strain into a glass with fresh ice. Garnish with a lime wheel.

After the first sip it was clear to me that this is a wonderful drink! its not as junipery as i thought it would be due to the pimento dram and the vanilla. Its perfectly balanced and should be imbibed ice cold.

This is a helluwa tiki cocktail! Yum!