I just got the idea to mix together the Coquito with the Coconaut and thus the Tiki Coquitonaut was born. It`s a handy beverage for the holidays because itÂ´s not only very tasty,Â it`s so easy to make and to bring along when you visit friends and family.
I made this tikified Coquito in honor of the cool guys @Â Los del Caribe in Peru!Â Los del Caribe areÂ are two guys discovering the secret mixes of the Amazonas and the Caribbean. They are going to make a trip throughout the Amazon and the Caribbean to find new flavors, colors, cultures and traditions that they will bring into the art behind the bar. You can find them on instagram at @losdelcaribeloco
Tiki Coquitonaut (makes a small bottle)
2 oz Alamea Spiced rum
2 oz Plantation OFTD overproof rum
2 oz Coruba Dark Jamaican rum
0.5 oz Alamea Hawaiian Coffee Liqueur
0.25 oz Alamea Pimento Rum Liqueur
2 oz sweet condensed milk
2 oz Cream of Coconut
12 oz Tahitian vanilla milk
6 oz Coconut milk
Add to blender and blend well, bottle and put in the fridge to get cold. Serve in a chilled glass with a dust of cinnamon powder and grated nutmeg on top.
*Tahitian vanilla milk – Pour 2 cups of milk into a bottle with 2-3 Tahitian vanilla beans, cut in half. Let sit for 2 hours or overnight.
Glass: Tiki split glass from Libbey
Moai mug: Maka Tiki
Tiki carving by Samuele de Vietro
You may substitute the rums if you cannot find them with others, try to keep it in the aged Jamaican pot still style kicked up with some overproof and something with natural spice for best result.
Aloha and Mele Kalikimaka!
“Mele Kalikimaka is the thing to say on a bright Hawaiian Christmas day. That’s the island greeting that we send to you From the land where palm trees sway”
“Mele Kalikimaka” is a Hawaiian-themed Christmas song written in 1949 by Robert Alex Anderson. The song takes its title from the Hawaiian phrase Mele Kalikimaka, meaning “Merry Christmas”
They are already launching new rums and I`m a bit behind, but the World`s End Tiki Spiced Rum is an interesting addition to the tiki and craft cocktail scene. World`s End Tiki Spiced Rum is the creation ofÂ Lester Schutters and Tom Neijens. ( the Drifter Bar, Belgium) I have tried the dark also and tried them both paired with some really exquisite chocolate, a very pleasant experience. and of course, in a couple of refreshing drinks too. In this post i`m making my own drinks, but before I do that, a little about the World`s End Rum:
The first World’s End Rum was created 3 years ago byÂ Lester Schutters and isÂ a spin off of his liqueur company 2240 Social Club . Out of a lifetime interest in rum, the next step was to create something that he was looking for but could not find on the rum market . And so the dark spiced rum was born, a combination of pot and column still rums.
After being on the road a lot,Â getting the chance to meet some great people in the business, Lester met Tom Neijens. Tom liked what he did with the dark spiced rum, and with theÂ opportunity to talk about a mutual interest “rum “, they finally,Â after several rum-talks, came to the point that Tom was looking for – a way to commercialize what he had created . He already used a raw version in his cocktails . And as Lester was looking to expand his range of spiced rum, they decided to get together to create what would become World’s End Rum Tiki Spiced .
Lester created a tailored blend for this project, which was a blend of Trinidad, Tobago and Jamaican rums . Pure focused on taste, he started to look for the character that this blend would become and finally, after adding the right spices, he released the World’s End Rum Tiki Spiced . Main spices in this rum are allspice and cinnamon . That`s the story in short. It`s difficult to make a good spiced rum because to get balance of flavors when spices are added, paired with not getting it too sweet, is a not-too-easy task. And generally, many spiced rums i think, falls into the category of “too sweet” or “unbalanced”, but there`s some that are balanced and good too.
Personally I usually tend to prefer to use spiced rums as cocktail ingredients, and that`s because to my palate, a little goes a long way here and they are usually sweet, with anything from balanced, to quite sweet, to so sweet that your teeths cringe. But this rum I think, is on the balanced side on the scale.
It`s also a quite perfect match for a good Coke. And a good Coke, (a MUST for a Rum & Coke) is not the usual thing in the supermarket, sweetened with the horrible and unhealthy high fructose corn syrup, it`s the Mexican Coke which is sweetened with natural sugarcane. There`s also “old-fashioned” craft cokes you can try. One (local brand) in my country that I like is “Kitty Kola” which uses organic apple juice as sweetener and ecological ginger juice, lemon and kola nut. It has a really old-fashioned cola-like flavor, the way I imagine coke used to taste in the 40s-50s and I find it delicious. It does not taste like just a coke though, it has a flavor of it`s own.
And actually, when researching, I found out that this cola was launched in Sweden in the 1953, (originally from England) It disappeared because Coca Cola out-competed it butÂ it`s now back again on the market (with a re-developed improved recipe with only organic all-natural ingredients).
The for this year unusually hot summer is now gone away, but a well-made Rum & Coke is really refreshing on any given day, so gonna present that here together with a few other drinks. Apart from going well with coke, I feel that the tiki spiced rum would go very well with a good Root-beer too, in for example the Caribbean Punch.Â I made a take on the “Don`sÂ Caribbean Punch” (Don the Beachcomber, cirka 1957, from Sippin`Safari by Jeff Berry) on this blog many years ago. But of course, the tiki spiced rum as you can imagine, goes in all kind of cocktails. I decided to make a new take on the Caribbean Punch though, and making it on the slightly bitter side switching out Root-beer for Chinotto. Likewise I mixed equal parts of Kitty Kola and Chinotto in the rum and coke-type of drink to add a bit of a bitter edge to it.
But before I post the recipes, here`s just a little short note on how I find the World`s End Tiki Spiced rum neat:
The first thing that hits my nose is allspice and cinnamon with hints of citrus and sugarcane. The citrus is lingering around, lightly caressed by the sweetness of sugarcane. itÂ´s backed up by the spicy notes of the allspice and cinnamon.Then at first sip I feel a warm cinnamon flavor with orange peel and hints of allspice followed by sugarcane notes. ItÂ´s quite balanced even though cinnamon dominates a little. it`s sweet and in my opinion does best in mixing where you can balance the sweetness with lemon or lime. It mixes very well in tiki drinks (and other cocktails)Â No burn either, itÂ´s not harsh at all.
At the German rumfest last year I tried it with chocolate, but a chocolate pairing is another thing, and with the dark quality chocolate we had it became a different and elevated drinking experience.
The aftertaste is semi long with lingering orange and cinnamon notes.
Bitter Caribbean Punch
0.5 oz fresh lime juice
0.5 oz falernum
1.5 oz Chinotto* (to top)
1 oz World`s End Tiki Spiced Rum
0.5 oz Plantation OFTD overproof rum
0.5 oz Foursquare Triptych Barbados rum (or similar)
3 dashes Angostura bitters
1/4 tsp fassionola (or hibiscus grenadine)
4 drops La Maison Fontaine Absinthe Chocolat Liqueur
1 cup crushed ice
Blend at high speed for 5 seconds, (or shake it) pour unstrained into a suitable glass or tiki mug, and add more crushed ice to fill. Garnish with something tropical. It turned out to be very refreshing, with a pleasant bitter backbone from the Chinotto that just blended so well with the spicy notes of the rum.
Chinotto is an italianÂ carbonated soft drink made from the juice of the fruit of the myrtle-leaved orange tree. It looks like coca cola but have a taste of it`s own, a bit cola-like, a bit orange-flowery, less sweet and with a slight bitterness, it`s truly delicious.
1 oz /30 ml World`s End Tiki Spiced rum
1 oz /30 ml Plantation OFTD overproof rum
0.5 oz /15 ml Alamea Hawaiian Coffee liqueur
1 oz/30 ml fresh lime juice
0.5 oz /15 ml Cream of Coconut
0.5 oz /15 ml Guava nectar
0.5 oz /15 ml fresh pineapple juice
1 cup/2.5 dl crushed ice
Blend at high speed for 5 seconds and pour into a chilled snifter, add more crushed ice to fill, dust a little cinnamon powder on top. Garnish with paper parasol lantern.
ThereÂ´s 2 oz of sweet/semi-sweet ingredients here and I found 1 oz of fresh lime still made a nice drink but if you prefer it more on the sour side just add up the lime a bit.
World`s End Rum &Â Bitter Cola
2 oz World`s End Tiki Spiced Rum
Top with equal parts Chinotto and Mexican Coke (or other craft coke not containing HCFS syrup, I used the old fashioned organic Kitty Kola)
Squeeze of 1 lime (or more to adjust the sweetness)
Cracked or crushed ice
Garnish large cinnamon stick, lime piece and speared amarena cherries.
Shake rum and lime with cracked or crushed ice, pour into a fancy tall glass and top up with more ice if needed. Garnish with a large cinnamon stick, lime piece and speared amarena cherries.
The combo of organic cola and chinotto makes a bitter-sweet combination.
1.5 oz/45 ml fresh lime juice
0.25 oz/7.5 ml ginger syrup
0.5 oz/15 ml cream of coconut
0.25 oz/7.5 ml strong cold brewed coffee
0.25 oz/7.5 ml Alamea Hawaiian Coffe Liqueur
0.5oz/15 ml World`s End Tiki Spiced rum
1 oz/30 ml Plantation OFTD overproof rum
1 oz/30 ml Plantation Stiggin`s Pineapple rum
1 oz/30 ml fresh pineapple juice
Garnish – 3 speared Fabbri Amarena cherries, orchid and pineapple leaf.
Add ingredients to a blender. Blend with 1 cup/2.5 dl crushed ice at high speed for 5 seconds, pour unstrained into a suitable tiki mug, or glass.
In the picture I used 2 mugs that belongs together and are called “Lieutenants Marqative and Posquesan”, made by Robbie Toth and you can view his artwork on Instagram here. Swizzle stick by MkGrider.
And like i said in the beginning of this post, the World`s End are launching two more rums! the Dry Spice and the 57 Navy Rum. You can find World`s End Rum on instagram here. They just won bronze medal for their new Navy Rum at the German Rum Festival,
They now have four rums in their range of rums, and a Falernum. They are so worth checking out!
This was the second rum festival in Athens (rum and whiskey together this year) but my first time to attend the event which was taking place in the impressiveÂ neo-classical Zappeion Hall, built in 1878 which also is conveniently located near the beautiful park, theÂ National Gardens around the city center with two metro stations nearby.
The festival was small but sweet…with a good vibe – and drunken crowds, thankfully, I did not see. Nice and relaxed! I stumbled on some rums I’ve never tried before too and to my pleasant surprise the Alamea Exotic Infusions that are soon to be launched at the Berlin Bar Convent on october 10-11 byÂ Daniele Dalla Pola were there as well. Read more about Alamea here in my review. They made some very nice cocktails with it and I really enjoyed having drinks with the Alamea.
There were cocktails made in most booths plus there was a little Baba au Rum pop-up booth there as well so one could choose to both sip rum and whiskey neat but also get to drink very nice cocktails which I appreciated!
Baba au Rum once again came among theÂ 50 best bars – this time no.30! so again I say congrats to the Baba team! was it only a couple days ago I was there? someone fly me back please! but then again – they will have a pop up bar in Berlin in a few days….during the BCB (Bar Convent Berlin) and the German Rumfest and I`m luckily heading in that direction.
As for seminars I went to the Â “Artisanal Cachacas, Authentic Sugarcane Expressions” by Jimmy Bertazzoli and “The Holy Grail of Martinique” sponsored by rhum St James held by Konstantinos Vasilakopoulos and then Sly Augustin’s (Trailer Happiness, London) seminar about Tiki where he did talk about the movement of tiki and where it’s going, specifically from a European view, something I’m also talking about in ny (upcoming) book. It was like hearing somebody else express my mind! The good guys from Trailer also did a guest bartending at Baba where they presented four tiki drinks, (the one with the jerk spice was amazing)
As for bars in the city, Athens have a very vibrant bar scene with worldclass bartenders and a hospitality next to none! they really are that good! but I already said that before…and not only do they make great cocktails in the bars but they also play very good music! You are guaranteed to have fun! also, the rooftop bars….the views are incredible.
A few great bars to mention are Baba au Rum, Speakeasy, Gin Joint, Clumsies, Kolokotroni 9, Bank Job, Rabbit Hole and the seasonal Mary Pickford by the water in Piraeus (awesome rooftop bar with a great view of the water and all the boats, plus great food, drinks and music), and then the rooftop bar at the hotel “A for Athens” with an unrivaled view and occasion to see the sunset over the city with a stunningly beautiful lit up Panthenon/Acropolis by night….a sight to see I promise!
This is a good start for the Athens rumfest which I believe has potential to grow nicely to something really great and I hope to see it happen again next year.
Enjoy the rest by pictures! I think they say more than my words!
The Rum and Whisky fest:
Entering the rum and whisky fest under the high pillars of the Zappeon building is quite impressive…
And then you`re met by a familiar sight…booths with booze….and bartenders serving cocktails. The Bayou rum
I first discovered in New Orleans during the Tales.
And like they say in Nola, let the good times roll…that`s what`s rum is all about! I know this was a rum and whisky festival but the rum girl I am, I`m focusing on the rum…
This was delicious! the Cuban Swizzle with Santiago de Cuba Greece rum and Alamea Pimento Liqueur which is with the other Alamea products launched now at the BCB in Berlin and to soon be sold online and shipped worldwide so all the tiki folks and everyone else will be able to get them.
And theÂ Santiago Mulata, with Alamea Hawaiian Coffee Liqueur and the Santiago de Cuba Greece rum. As tasty as theÂ Cuban Swizzle.
The Almaea Spiced, one of the very few spiced rums I found to be really good, that is – not too sweet – and with natural flavor and ingredients. And how about that tiki label? 🙂
Moving on to some Hampden rums…a favorite brand from Jamaica. RumFire needs no presentation and neither does the Hampden Gold. World famous high ester Jamaican rums at itÂ´s best!
Similar to the RumFire with that typical vegetal grassy and “kerosene”- like flavor notes (but much less up in your face as the JWray), the Rum Bar overproof is a blend of three pot still unaged rums. The Worthy Park Estate have produced sugar and molasses since 1720.Â And then a new expression I haven`t seen before with the blue label, called Full Flavored White Rum. Good rums!
Cheers to overproof Jamaican rum!
And a daiquiri with it was in order.
Another rum brand I like, Compagnie de Indes, I wrote about a few of their expressions here.
A Mediterranian style Rum Old Fashioned with Rum Nation`s agricole rum from la RÃ¨union. Beautifully presented and very tasty.
Naga rum from Indonesia, which I think we will see some more of when a certain tiki bartender starts mixing with it 🙂 it had a bit of an interesting funk to it`s flavor which I think would be good in especially tiki drinks.
Another rum I had never tried before, Ron SumMum from the Dominican Republic.They come in four expressions – from left to right – the Reserva Especial, the Sauternes Cask Finish, the Cognac Cask Finish and the Malt Whiskey Finish.
And Japanese Whisky, Akashi.Â The version of Akashi produced for the European market using a mixture of Japanese and foreign-made malt and grain whisky.The Japanese version has malt whisky and molasses spirit, which would not be classed as ‘whisky’ in the EU.
Yaguara Cachaca, which is an artisanal Cachaca that comes in these three expressions. From left to right – the Organic and the most flavorful one, the Oro which is aged in three different woods and the Branca. The sweet part in this cachaca is not coming from any added sugar but from the oak. Brazil have at least 4000 brands of cachaca but only 2% is exported and unfortunately most of the exported cachacas are industrial so the best ones with the most flavors stays in Brazil. So most people gets to know just those and mostly in Caipirinhas which I think is a shame. (Nothing wrong with Caipirinhas, they are tasty but there is more)
I hope that will change! so we can see more artisanal cachacas outside of Brazil! itÂ´s an interesting spirit and very much alike the rhum agricole but yet so different.
The menu from Trailer Happiness at their pop up at Baba au Rum. I especially liked the flavor and spicy kick of the jerk spiced Voodoo Island, both frutiy, spicy and smoky.
The view from the stairs of Zappeon.
The Acropolis is like a guardian of the city…The Parthenon and the other buildings were seriously damaged during the 1687 siege by the Venetians in the Morean War when gunpowder being stored in the Parthenon was hit by a cannonball and exploded…
The heaters at the rooftop cocktail bar at the “A for Athens” hotel looks like flying saucers that just landed….and the sun started to set…
A to go with the sunset…a matching colored drink called the “Polyphemus the Cyclops”.This drink was actually a sort of Zombie with a blend of Plantation OFTD, Chairman`s Reserve and Bacardi rums, spicy. The drink on the right side is called “Wear Sunscreen” and is a blend of Plantation Pineapple rum, Bacardi Gold, Don`s Mix, Coconut edible sunscreen (whatever that means…)
And the sun exploded in fiery colors…
Part of the menu at “A for Athens”
The Parthenon temple on the Acropolis, built in 447 BC when the Athenian Empire was at the peak of its power, seen from the rooftop bar at the “A for Athens” hotel cocktail bar. When you see it like that at night, it`s really magic, it adds a certain feel of the past to the present.
And of course itÂ´s stunningly beautiful, pictures does not do it justice.
The Parthenon/Acropolis lit up to spread magic and beauty.
And the view in daylight from the rooftop restaurant at the Astor hotel. This is what you can call a breakfast with a view….
Zoomed in view of Mount Lycabettus/Î›Ï…ÎºÎ±Î²Î·Ï„Ï„ÏŒÏ‚, pronounced [likaviËˆtos], a Cretaceous (the period between 145.5 and 65.5 million years ago) limestone hill in Athens, at 300 meters (908 feet) above sea level. Pine trees cover its base, and at its two peaks are the 19th century Chapel of St. George, a theatre, and a restaurant.
Rooftops of Athens.
Piraeus, seen from the rooftop bar Mary Pickford which we were lucky to get to on their last day before closing since itÂ´s a seasonal summer bar that wasÂ created by the team of Baba au Rum along with Varoulko Seaside. Great view, great cocktails, great bartenders, fantastic seafood and great music sums up this place.
Seafood….at Mary Pickford. I don`t know what I was eating, I just know it was really amazing.
Incredibly tasty, a coffee Mai Tai at the Speakeasy.
Baba au Rum Cocktails.
And their Zombie…
AndÂ Baba Rum Sour with Barbancourt rum and a decent float of Cadenhead Cask Strength rum from the Bellevue distillery.
The beautiful National Gardens, located right behind the Zappeon Hall.
Impressive plants in the park.Â In the 1920s the park was renamed “National Garden”and became opened to the public and in honour of Queen Amalia of Greece, the entrance was moved to the 12 palms she planted and the street in front was renamed Queen Amalia Avenue. Since then the National Garden, is open to the public from sunrise to sunset.
Baba au Rums iconic carousel…just love this one!
And my favorite bar in Athens, Baba au Rum.
Pretty much sums it up! Cafe”Just Made 33″ a great place for breakfast.
Do you want to know about FINE drinking and lifestyles? thereÂ´s a new bar magazine coming out of Athens, itÂ´s called Fine Drinking and it takes you on a very interesting journey in the spirited world…
When I got these magazines I was pleasantly surprised….the mag is like a book! itÂ´s really thick and the quality is superb both in the design, layout and content. The layout I think very well reflects the playful style of where it comes from….itÂ´s very much “Baba au Rum“!Â It`s a quarterly printed edition about cocktail and bar culture as well as travelling. ThereÂ´s also other reviews made of this fine magazine, for example onÂ “Adventures of the Barstalker” which is a very fun and informative blog to read!
Fine Drinking is also a coffee table publication with high-end aestetics and timeless texts in both english and greek, a magazine that reserach and present an exciting international bar and drinking industry and culture and the type of publication you will want to save and keep.Â The brain behind it is Thanos Prunarus, a bartender since 18 years and the owner of the famous Baba au Rum bar in Athens and author of the bar and cocktail book “handcrafted”.
If you have been to Baba au Rum you will feel very familiar with the style of this magazine since it has the “Baba” look and feelÂ to it despite the many different contributors from various places,Â because some places just happens to have that special feel about them that makes you feel at home right away and Baba au Rum is one of those places, it got some “magic” to it…and that is transformed also into this magazine in some way…maybe itÂ´s the playful desgin…?
Or maybe because it`s informative, fun and entertaing as well as very varied because the topics talks about a lot of different things like the bar scenes in various places (like Oslo for example in an article writtten by Thanos Prunarus and Alexandra Barstalker) to “The mystery of cocktail bitters”and how to make Baba au Rum`s own Bergamot bitters (by Thanos) to “The Peruvain bark that conquered Europe” (by Francois Monti) and “From the West Indies to the World” (by Nikos Arvanitis) just to name a very few….
I also feel very honored to seeÂ my own article about the colorful history of the tiki drink Chief Lapu Lapu in issue no 2, as well as getting my contribution the “Mariner Daiquiri” forÂ the Baba au Rum`sÂ International Daiquiri Challenge 2016 among the ten finalists, published in issue no 1.
So far there`s two issuesÂ published and you can find them in various places and bars and events in Europe – for example even the central train station here in Stockholm has it! but if you can`t find it you can write to firstname.lastname@example.org and subscribe.
I myself not going to miss any issues of it!Â I also believe the Fine Drinking can become a collectors item with time….because itÂ´s very original and beautiful! something to kick back with on the sofa with a daiquiri in hand…or bring along on a trip maybe? and it sure does has it place on yourÂ coffee table or bar!
It was a very long time ago I wrote about gin even though i`ve used it here and there in my tiki cocktails but it`s rare, so itÂ´s time for some tiki libations again that contains gin….and the gin I pick for this post is Martin Miller`s.
When i first tasted Martin MillerÂ´s gin years ago I found it had a special flavor and I really like it, it has a smooth and a bit earthy-bitter juniper flavour paired with an overall pleasant spicinress and slightly bright citrus and herbal flavours in between.
This is the gin that uses pure soft glacier water from Iceland because this water is said to be cleaner, softer and full of life force. I find that pretty amazing that they actually ship the gin all the way to Iceland! There its blended with more neutral spirit and glacier water, then its shipped away again.Â ThereÂ´s no doubt that this is very softÂ clean water.
As for steeping the herbs and spices the old traditional methods are used where the botanicals are steeped overnight in spirit and hot water and this gentle maceration is what is needed to create a premium gin.The dried citrus peels are also separately distilled in order to achieve a brighter citrus flavour.
The dried bitter seville orange rind is the most important botanical after juniper in gin making and personally IÂ love the bright seville orange flavour â€“ it has such a refreshing aromatic aroma.In Martin Miller`s gin lemon and lime rinds are also used.
These are the botanicals used as far as i know, surely there are some secrets too…
Juniper, seville orange, lime, lemon, coriander, angelica, liqorice root, cassia bark and to bind it all together and impart a floral aromatic flavour â€“ Florentine iris.
The alcohol must be re-distilled and made from grains of the highest quality, thereÂ´s a lot of herbs, spices, roots and citrus peels involved which are picked from all over the globe and individually treated.Â The distillation is a whole process of its own. Martin Miller`s gin is distilled by a single pot still (as opposed to most gin`s using three pots) using only the heart of the distillate.This single pot still is called Angela and was made in 1904.
What I`mÂ using here is Martin Miller`s traditional gin (40%) and the Westbourne Strength (45.2%)Â I like their freshness andÂ that`s also whyÂ itÂ´s one of my favorite gins, goes well in tiki drinks together with other rums and mixers.
0.5 oz fresh lemon juice
0.5 oz passionfruit syrup
0.25 oz falernum
0.25 oz orgeat
1 1/4 oz Martin Miller`sÂ gin
Float Rational Spirits 141 Cuban or other good floating rum!
Put it all in a blender and blend until smooth with 8 oz crushed ice, pour unstrained into a suitable glass and fill up with more crushed ice if needed (originally it was a pilsner or other tall glass but I used a snifter….bec I love them! This is a take on the SaturnÂ found in Jeff Berry`s Total Tiki App, the original drink was Â made by J “Popo” Galsini in 1967 and awarded Popo at that year`s IBA World Cocktail Championship in Majorca.
Pololu Nui – a little potent mix of Martin Miller`s Westbourne Strength Gin, Jamaican and overproof rums, fresh pineapple, Creme de Cacao, Coco RealÂ and Curacao… spiced up withÂ a heap of fragrant ground cinnamon….served in Jeff Berry`s Latitude 29 Coco mug! And while Ku from the Floating Rum Shack carrying a pineapple on his head is laughing i`m drinking!
The original Pololu was made by Dr Bamboo and was a take on the good ole Painkiller…The name Pololu Nui means “the big Pololu” in this case “big in proof” with Martin Miller`s Westbourne strength gin and the overproof rum float combo.
2Â oz Martin Miller`s Westbourne Strength Gin
1 oz Appleton Extra Jamaican rum
2Â oz fresh pineapple juice
0.5 oz Ferrand Dry Curacao
0.5 oz Creme de cacao
0.5 oz Coco Real Cream of Coconut or Lopez
1.25 oz fresh lime juice
Hamilton 151 rum to float
Shake everything except cinnamon with ice and strain into a glass or tiki mug.
Add a generous float Hamilton 151 on top and dust with a heap of cinnamon powder and garnish with something tropical.
When I first heard about the Meermaid rum I got quite curious, “Meermaid rum” what on earth is that? then I saw some pictures posted and they picked my interest especially since I also read positive thoughts about it written by trustworthy people. Being an infused (or spiced) rum you tend you get a bit suspicious…..too many spiced rums are way too sweet….
But not this one! in fact there is no sugar or artificial additives at all – or as the label says on the back of the bottle – “17 real fruits & spices macerated in a blend of Jamaica/Trinidad rums. No sugar, artificial flavors or nonsense added” – Bravo! that elevated my hope! btw I like how they say “nonsense” ……..
Meermaid rum comes in two expressions, and they come in some really cool stoneware bottles – a 70ml 40% infused rum and then an overproof version of the same rum at 62% in a 500ml bottle, also stone, which is really cool. The one thing I feel could be improved is the wooden cork because it doesn`t hold very tight…Â I wouldn`t try to bring an opened bottle with me if I was going somewhere and that`s a pity. So a better tighter cork is needed!
What this rum is – is interesting, and with an overproof version of the same rum it opens up for some tiki fun and rum pairings!
Something to note – Meermaid rum is not to be mixed up with the “Mermaid rum” from Florida, the “Meermaid” rum is infused and bottledÂ in Berlin, Germany.
Meermaid rum began with a passion to learn how to produce flavored rum…the thought is to preserve the actual rum flavor and with the 16 all natural ingredients like fruits, dried fruits and spices they add, just enhance the flavor. The rum is recommended for use in tiki cocktails (yay here I come…) or ginger beer or ginger ale, or on the rocks.
Recommended is also pineapple…..did they say pineapple? now this really talks to me!
Meermaid Infused Rum – Conceived in a long gone Tiki Bar….
And it got even more interesting when I learnt that Stefan Waltz, the maker of this infused rum, once set upÂ a tiki bar on a boat….and later used to be theÂ co-owner of theÂ since now long gone tiki bar in Berlin called “Tabou Tiki Room“….
Where he had a mermaid painted on the door to the Ladies Room, which later onÂ alsoÂ became the design picture for the Meermaid rum, a name that he first discovered on a cup from the 60s where there was a recipe for a cocktail called “Meermaid”…I love when I stumble upon interesting things like this while researching for writing a rum post…that*s how it comes that I sometimes sit up all night…
The Tabou Tiki Room was inspired by Stefan`s visits toÂ Trader Vic in London and Munich, and the Mai Kai and Tonga Room in America and the idea of escape from the outside world that real tiki bars is all about.
Here is the history of this infused rum as told on the website byÂ Stefan Waltz:
I used to be the co-owner of the “Tabou Tiki Room”. An infamous tiki bar, and first of its kind, in Berlin, Germany. The place is long gone now, but it was there that the dream to produce my own infused rum was born.
“Tabou” was a bar that focused on the almost forgotten, rum based cocktails of the old days served in authentic tiki mugs, and an assortment of sipping rums fifty strong. I had the pleasure of acquiring these rums from around the world.
Don’t get me wrong, I know that there are fine spiced rums out there nowadays, but I want to show that it is possible to produce handcrafted infused rum at a reasonable price, while maintaining a far superior quality to the industry standard.
I began by trying several recipes using quality rum with an assortment of exotic spices and various types of fruit infusions. After several months of experimenting, analyzing, and taste-testing I concocted several unique possibilities, but felt that something crucial was missing. In the end, it was my girlfriend who suggested the last, key ingredient and I knew that we had crafted something special. Two weeks and several business meetings later, I had found a way to make naturally infused rum in small batches.
As you can imagine, it being in charge of searching andÂ was a fun and exciting job. However, back in 2004 I just could not find a brand of spiced rum that met with my high standards. What I found was mass produced liquor, flavored with artificial vanilla to cover up the taste of whatÂ was quite obviouslyÂ mediocre rum. It was through this search that the idea to make my own bottled rum began to form.
Quite interesting story isn`t it?Â And now he finally has his infused rum which btw is excellent!
Here`s my thoughts on the flavor:
Meermaid Infused Rum:
The color is lightly straw and when I swirl the rum in the glass, legs are quickly formed on the sides. The nose is very pleasant with a lot of citrus fruitiness, some herbs and a bit of spices with a very slight hintÂ of rum in the background.
The nose is very mild yet has a lot of flavor notes in it.
The taste is spicy and herbal with he rum resting discreetly in the background, itÂ´s mild and balanced and has an interesting flavor which is complex. It also has a pronouncedÂ fruitiness. It`s more mild and balanced than I expected and there`s no “overly sweetness” or “too much vanilla” in it, thereÂ´s a clear hint of cinnamon but there`s nothing that takes over.
There`s also something else there I cannot put my finger on…cherry?
There’s fruity orange and a bit of woody spicy aftertaste with hints ofÂ cinnamon, clove, cardamom, herbs…and the finish is medium long. It`s definetily one of the better spiced rums and this one distinguishes itself from the rest in that it`s a bit different.
Meermaid Overproof Infused Rum:
The overproof version has a naturally sharper nose with creamy fruitness in it, light on the spice and little bit herbal. I really like this creamy fruitness, it`s an intoxicating scent.
The flavor is also very fruity and herbal, even a little bit floral with a touch of woody spices like cinnamon and clove. It`s mild enough to sip, the alcohol doesn`t kill you. In all I would say that both these rums are well balanced and mild enough to not overpower anything which so many other spiced rums does.
They can be both sipped and mixed! and yes they are right, it really pairs well with pineapple!
Pretty cool labels, with a skeleton mermaid on the overproof…
Wim Thielemans from Flap`s Tikis made a special tiki mug for Meermaid rum – is it the captain with a mermaid tail? or is it a tiki face? a really cool mug!
Ok and now it`s time for the drinks! i`m in the mood for pineapple, rum, lime and coconut! so itÂ´s a lot of fresh pineapple juice and tiki drinks…
First drink is a pineapple bowlâ€¦a mix of fresh pineapple and lime juices, orgeat and three rums to make it strong plus dashes of Angostura and Zulu bitters to make it nice! the whole awesomeness is served in a scooped out pineapple garnished with pineapple leaves, lime wheels andÂ tropical flowers.
I wish I had one of those little plastic cocktail garnish mermaids to add to the bowlâ€¦.she could swim around there in all the rum…
Meermaid Pineapple Bowl
2 oz/60ml fresh pineapple juice
1 oz/30ml fresh lime juice
0.75 oz/22.5ml orgeat
1 oz/30ml Meermaid Infused rum
0.5 oz/15ml Meermaid overproof rum
1 oz/30ml demerara rum
A couple dashes of Angostura and Zulu* Aromatic bitters
Blend in blender with 1 cup crushed ice for 5 sec, then pour into a scooped out pineapple (or glass/tiki mug) and fill up wityh more crushed ice and garnish.
This drink is very refreshing!
*The Zulu bitters are hard to get outside of Brazil where they are made from local ingredients in the rainforest, ( try e-mail email@example.com ) â€“ Otherwise using Angostura is just fine!
The next drinkâ€¦.looks very innocent but it is not!
2 oz /60ml fresh pineapple juice
2 oz/60 ml fresh orange juice
1 oz/30ml Â Coco Real or Lopez cream of coconut
0.25 oz/7.5ml cold brewed coffee
1 oz/30ml fresh lime juice
1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
1 oz/30ml aged Jamaican rum
Blend in blender at high speed for 5 sec with 1 cup of crushed iced and pour into a large snifter.
Mermaid Ginger Cooler
In a rocksÂ glass with large pieces of cracked ice, add:
1 oz/30ml Meermaid Infused rum
1 oz/30mlÂ Meermaid overproof rum
A little squeeze of fresh lime
Top up with ice cold ginger beer and stir
Garnish with fresh mint and lime
It packs a bit of a punch!
Grande Pina Colada
2 oz/60ml fresh pineapple juice
1 oz/30ml Coco Real or Coco Lopez
2 oz/60ml roasted coconut water
1 oz/30ml fresh lime
1 oz/30ml Jamaican rum
1 oz/30ml Meermaid overproof rum
A couple dashes of Angostura bitters
Blend in blender at high speed for 6 sec with a cup (2.5dl) cracked ice)
Pour into a goblet or pineapple filled with cracked ice.
Add a generous float of black strap rum
2 oz/60ml Guanabana (soursop)Â juice
0.75Â oz/22.5ml fresh lime juice
0.5oz/15mlÂ macadamia nut syrup
1 oz/30mlÂ Meermaid overproof rum
2Â oz/60ml Santeria rum or a dark Jamaican rum
Flash blend in blender with 1 cup of crushed ice for 5 sec, pour into a tall glass and fill up with more crushed ice.
Garnish: wrap the glass in banana leaf and tropical orchid.
Overall I think for this infused rum, itÂ´s a work well done! The MeermaidÂ rum is for those who appreciate quality handmade flavored spirits -Â if you want your own bottle of Meermaid you canÂ orderÂ itÂ here. ( I do not know if they ship outside of Europe) And if you are going to the German Rum Festival in october (15-16) you can also find it there!