Let`s say Merry Christmas and Goodbye to 2020, with a Christmas Lapu and a Beachcomber´s Christmas!

Like everyone else I`m happy to see 2020 go…. we have all endured all kinds of hardships and trauma, let´s hope for a better year in 2021! Here are two Christmas drinks I made with passion fruit sorrel, a very tasty version of the traditional sorrel. The passion fruit sorrel recipe was created by my favorite chef, Chris de la Rosa of caribbeanpot.com! I just changed the ratios a little bit to suit my two Tiki cocktails. But you may double my recipe and have some to drink during the Christmas days, I did, and it´s sooo tasty! I can barely pass the fridge without having a few sips of it.

Christmas Lapu

2 oz fresh orange juice
0.25 oz fresh lemon juice
3 oz passion fruit sorrel
1.5 oz Tiki Lovers Dark rum
1.5 oz Tiki Lovers White rum

Shake well with ice cubes and pour into a double old fashioned glass with a large ice chunk. Garnish with green moss and a white tropical orchid.

Taste notes – Taste of hibiscus, a little spice, a little fruit and a little rum. Quite refreshing without being too heavy on the alcohol. This drink can be adjusted with how sweet or tart you want it by adding or reducing the lemon juice. The sweetness is in the sorrel, and I didn`t make it super-sweet, but there too, it can be adjusted by the amount of sugar added.

Passion Fruit Sorrel

1 cup Hibiscus flowers
3 cups water
1 bay leaf
1/3 stick of Ceylon cinnamon
3 slices of fresh ginger
3 tbsp light muscovado sugar
3 large or 6 small passion fruit depending on variety
1/2 orange, sliced

Add everything (except the passion fruit, sugar and orange slices) to a pot with water and bring to a boil. Lower the heat to medium and simmer for eight minutes.

Add passion fruit pulp and add the shells too, except one that is saved for the Campari float. Add 3 tbsp light brown muscovado sugar and stir to dissolve the sugar.

Add the sliced orange. Simmer for another 2 minutes, then turn the heat off, put the lid on and leave it to cool overnight in room temp. This can be used both as a cocktail ingredient and as a Christmas sorrel drink. Chill in the fridge.

Before use, add a little sprinkle of fresh lime juice (about 1 tsp) and adjust the sweetness with sugar, coconut sugar or honey if needed.

Beachcomber`s Christmas

2 oz passion fruit sorrel
0.25 oz fresh lime juice
0.5 oz kombu seaweed infused Campari (to
float). Just Campari without seaweed works fine too.
0.5 oz Appleton Rare Blend (12 Year)
0.5 oz aged rhum agricole
0.5 oz Lemon Hart 151

Shake with ice and strain into a double old-fashioned glass filled with crushed ice. Garnish with a passion fruit shell containing the Campari float, and a cocktail umbrella.

Taste notes – it tastes like a mix of aged rum, passion fruit sorrel and Campari, exactly as what it is. It tastes like Christmas for grown-ups!

Kombu Seaweed infused Campari: Break off a 10 inch piece of kombu seaweed into 2-3 pieces, add to 1 cup/2.5 dl of Campari. Let sit overnight. The seaweed adds a hint of “salty sea” to the Campari. Just a “tingle,” but it makes itself known.

Name for this drink is courtesy of Donovan Goble.

Merry Christmas y`all!

 

RUMBULLION

A spiced rum came my way…it´s called Rumbullion – the name sounds like a concoction made in an iron pot on fire..

But Rumbullion is made by the Master of Malt or more specifically Professor Cornelius Ampleforth. According to the website it contains a blend of high proof Caribbean rum, madagascar vanilla, orange rind, cloves, cinnamon and cardamom. The final blend is 42.6 ABV or 96 proof.

The bottle is wrapped in krinkled brown paper with imprints of a Navy grog tub, emblazoned with the words: “The Queen, God Bless Her” and sealed with black wax, it looks really cool. This spiced rum is at first a veritable clove explosion and my first thought is that it would be good in Christmas cocktails and tiki drinks.

At the palate the first thing that hit was a warm strong rum and clove flavor. But under the clove came other flavors out like that of burnt orange peel, cinnamon, honey and heavy molasses.

The nose is interesting, it`s spicy and it reminds me of ancient rum barrels in a rum cellar that is very very old..also it reminds me of christmas, gotta be the spices…

To me this rum fits best in drinks that are good with a very spicy flavor and you can sip it, no problem, maybe together with some christmas treatments. But it would also do well in some tiki drinks due to it´s spiciness. Don´s Caribbean Punch comes to mind..

But let´s start with a christmas drink, something warm.

RUMBULLION CHRISTMAS BREW


1 oz Rumbullion

1 oz Appleton extra

0.25 0z Cointreau

Just a little dash of sugarcane syrup too if you have a sweet tooth..

1 cup freshly brewed strong fullbodied flavorful coffee like Community Coffee, Kona or Blue Mountain

Whipped cream

Dust cinnamon or nutmeg on top

Stir together in a glass and add whipped cream and cinnamon or nutmeg dust on top

Warm and spicy…the Rumbullion is doing well here – it`s a sure winter warmer. To me it´s not so much a sipper as a spiced drink rum. But let´s see how this rum performs in a tiki drink, so on to something colder, a spiced up version of Donn`s Caribbean Punch.

SPICED CARIBBEAN PUNCH


0.5 oz fresh lime juice

0.5 oz falernum

0.5 oz simple

1 .5 oz rootbeer

1 oz Rumbullion

1 oz Tiki Lovers dark rum or Smith and Cross

3 dashes Angostura bitters

1/4 tsp grenadine

3 drops pernod

0.5 oz orgeat

8 oz crushed ice

Mix in blender with crushed ice 5 sek.

Not bad at all…it blends well too with the other rum.

So my conclusion is that Rumbullion is a rum best used in winter holiday drinks and in some tiki drinks.

You can find Rumbullion at the Master of Malt.

 

Sugarcane bar

 

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