SWIZZLES part 2 – Chartreuse Swizzle with Caramelized Demerara Sugar

Like i said before – the green Chartreuse is the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..

We keep swizzlin`…and the next swizzle i`m gonna make is my favorite and many other´s favorite too – – the famous Chartreuse Swizzle – i was even asked to include it in my swizzle series by my good blogger pal and friend Craig Hermann over at  Colonel Tiki

I´ve had it on my blog before and it has been on other blogs too but this swizzle is sooo damned good that you can`t make too many. The interplay of flavors and herbal notes is wonderful and i wonder if this one isn´t addictive..

But note one thing – the original recipe doesn`t contain any rum, that`s something that has been added by various people to pimp it up and with good results me thinks..

I´m also gonna try that thing i read about with the lime wedge – you sprinkle sugar over a lime wedge, pour bit of Chartreuse over it, light it and let the sugar caramelize. Cool a bit, then squeeze and drop the lime into the glass – with one half sticking up as garnish a bit above the extra top layer of crushed ice.

This will hopefully add a layer of caramelized dark sugar to the drink..hm not a bad idea, let´s see if it works.

CHARTREUSE SWIZZLE – With Caramelized Demerara Sugar


1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used Trader Tiki`s Dark Falernum)
2 dash Bitter Truth Aromatic Bitters ( a few dashes  on top of the ice too)
Caramelized demerara sugar-lime

Start making the caramelized sugared lime first and put aside to cool. See instructions above.

Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and drop in the caramelized sugared lime and add straw – in the mint.

Well, first of all – chartreuse doesn`t burn so well so i took just a little bit of Lemon Hart 151, very little since i don´t really wanna burn it, it´s precious. But a half teaspoon is ok, for once – i won´t do this very often. Actually – it´s more of a fun experiment. So one half teaspoon of each is what i used.

After burning the sugar and lime i wasn´t content, i wanted a more burnt flavor and the lime to also look a bit burnt so i decided to grill it.

The end result is a bit of a spicy Chartreuse Swizzle and it´s tasty of course. But if the spiciness comes from the grilled sugared lime or the aromatic bitters i cannot say, it`s probably both.

This is a drink i can drink plenty of and it´s fun to play around with it – it´s that kinda drink.

SMITH & CROSS JAMAICAN RUM

smithcross

Its strong, flavorful and even a bit bitter..and it got ATTITUDE – this is Smith & Cross rum from Jamaica.

Oops..i`m a bit late to post after the Tales..but real life has hit me with something called work…yes i do have a real job;-) – i`m not sitting here experimenting with rare demeraras all days…but now its RUM TIME!

And better late than never..

I managed to bring back a few rum treasures like the Lemon Hart 151 and the since a long time wanted Jamaican pot still rum Smith&Cross. Now i also know what the fuss was all about – and yes they are so right to rave over this one.

I can`t really figure out how it happened but last year on Tales in New Orleans this rum was out for tasting and somehow i managed to miss it..can you believe that? i really wonder what i was doing..apparently i was doing something!

Anyway, so it took a year for me to get to try it out and get me a bottle…because as far as i know you need to go to the states to get hold of this rum as its not sold in Europe (yet) i really hope to see it sold in the UK..will it be? and if so…when? and why is not already?

The Smith & Cross brand goes back all the way to the 1788s when underground cellars near the river Thames in London stored Jamaican rum which was famous in the 19th and 20th century.

Smith & Cross contains only pot still distillates by Wedderbaum and Plummer – and its unfiltered so here`s flavor….of exotic fruits and island spice – its very deep, raw, flavorful and it kicks ass! – its what rum used to be..Its a bit too strong for sipping though ( 57% ABV – navy strength ) and more suitable for mixing and as a mixing rum its excellent.

Perfect for Tiki drinks as well! and it blends well with other rums. I haven´t had the time yet to play that much with it yet, But Jay over at Oh Gosh! made an excellent review of it last year.

So for now i have mostly had it by itself mixed with fresh fruit juices or with Batavia arrak to make a witchdoctor.. Here`s a few other ways to use it:

MIXOHAUS CHARTREUSE SWIZZLE

Can`t have enough of this iconic drink..its both strong and extremely refreshing at the same time. I miss all the evenings in the mixohouse with this grand drink passed around in flower vases..where additions of various rums were added. One of those that i like the most is the one with Smith&Cross.

chartreuse-swizzle1

1 1/2 oz Pineapple Juice

1 oz Lime Juice

1/4 oz Falernum

1 oz Smith&Cross

1 oz Green Chartreuse

2 dash Angostura Bitters

Fresh mint for garnish

Add ingredients to a glass full of crushed ice. Swizzle until the glass frost on the outside, lavishly garnish with mint, and add straw.

ELYSIAN TIKI PUNCH – A tiki drink in rememberance of the 2010 Mixohouse and those warm humid nights on the porch listening to the whole orchestra of cikadas sipping great cocktails and ice cold beers. The name comes from the street Elysian ave – a version with Zaya instead of ONO Cajun was made for the Zaya TDN last thursday.

This is a drink to sip and remember the summer, the syrup has a subtle touch of pecan nuts.

elysian-tiki-punch

1 oz pineapple juice

1 oz fresh orange juice

1 oz Old New Orleans Cajun Spice Rum

1 oz Smith & Cross Jamaican Rum

0.5 oz pecan butter syrup

0.5 oz fresh lime juice

Dash Bitter Truth Creole bitters on top of the ice

Mix in blender with crushed ice for 10 sek or shake vigoriously with ice, strain and serve in a glass filled with fresh crushed ice, add some extra ice to build it up over the glass a bit and add a few dashes of the Creole bitters on top. Garnish with fresh mint. Add straws.

PECAN BUTTER SYRUP

Lightly crush and toast a handful of pecan nuts in a dry iron pan until fragrant. make a simple syrup with 2:1 muscovado sugar and water, add the pecan nuts and slightly boil, set aside to cool. Strain into a clean bottle. Before using it warm up the amount you gonna use and add little bit of unsalted butter to it. When the butter is melted, stir it in and use for the drink.

smithcross-close2

Smith & Cross is imported to the US by Haus Alpenz LLC, Edina MN, www.alpenz.com

 

This is what i call a RUM! Can also be found online at DrinkUpNy

 

Sugarcane bar

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