All Hail Coffee and Pineapple!

Last post for the tiki month! Here is a cathegory of tiki drinks that I like very much, those that contains some amount of coffee, often paired with pineapple and white grapefruit juices. Pineapple and coffee is a match made in heaven, adding an intriguing flavor profile and who invented it I have no idea, but since many tiki recipes includes Kona coffee it must of been someone on Hawaii…

The coffee adds extra depth and flavor notes that gives the drinks a special flavor and kick and these ingredients goes especially well with dark Jamaican and Demerara rums…

When it comes to coffee flavored tiki drinks, there´s the cold ones and the hot ones, but it´s the cold ones i`m writing about here. Some using cold brewed strong coffee, others coffee liqueur or coffee syrup, or muddled coffee beans in the shaker. I prefer to use either cold brewed coffee or coffee syrup rather than a coffee liqueur which I think, in some drinks will be too cloying and sweet.The coffee flavor 

The three types of coffee I prefer to use are Kona coffee, Jamaican Blue Mountian or dark roast Community Coffee from Louisiana. They all have a very lush rounded flavor.. and lots of it! So what I wanna do here is put together what I think are some of the best coffee flavored tiki drinks in one place, plus adding updated versions of 2 of my own drinks.

But let´s start with the Atomic Grog´s Tribute to the Mai Kai`s Black Magic….

Tribute to the Mai Kai`s Black Magic

Tribute to Black Magic

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
3/4 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces Coruba dark Jamaican rum
1 1/2 ounces Kohala Bay dark Jamaican rum
(substitution suggestion below)
1/2 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
1 teaspoon Don’s Spices #2 (equal parts vanilla syrup and pimento liqueur)
2 dashes Angostura bitters

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill. Garnish with a lemon peel.

Labor intensive for sure with all these ingredients, but you will get rewarded! my pro-tip is to make the vanilla and cinnamon syrups, the rich honey mix and Don`s Spices #2 a day ahead, then you don´t need to bother with that when you`re starting to mix the drink. Then start with making the Don`s mix and the coffee (to chill) and the fresh squeezed juices.

I don`t have any of the elusive Kohala Bay rum, so I sub with equal parts of Hamilton Jamaica Pot Still Black and El Dorado 15. Another tip is either Coruba or Blackwell rum, or equal parts El Dorado 12 year old (or 15) and Smith and Cross.

This drink is very coffee forward and well blended with the other ingredients. Of course the flavor will vary depending of which coffee is used, I used Community Dark Roast which is very full flavored and strong coffee.

The next is Atomic Grog´s Tribute to the Mutiny

Tribute to the Mutiny

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
1/2 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1/2 ounce passion fruit syrup
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces light Virgin Islands rum
1 1/2 ounces Kohala Bay dark Jamaican rum
1/4 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
2 dashes Angostura bitters
2 drops Pernod or Herbsaint

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill.

This recipe was based heavily on Atomic Grog´s Black Magic tribute, adding a few elements of the rum barrel. Same rum substitution for Kohala Bay as with the Black Magic Tribute. This one is a bit lighter since there´s a light rum instead of two dark, and equally coffee flavored but less of Don`s mix and no spices #2 but instead an element of passionfruit is added as well as 2 drops of Herbsaint, adding that subtle lace of anise – something Donn Beach often used among his arsenal of secret weapons.

The Banda Islands

Next up is an updated version of my Banda Island Punch using freshly brewed coffee instead of coffee liqueur plus a nutmeg syrup not made from just grated nutmeg but a nutmeg syrup made in Grenada from boiled whole nutmegs with the fruit flesh and all. (Morne Delice)

But the drink got it´s name because of the connection of nutmeg syrup and the Banda islands in Indonesia which are seven volcanic tropical islands which have an interesting but sad history. The Bandanese had long used nutmeg as a currency, which they traded for food with people from other islands.

But when they were colonized by first the Portugese and then the Dutch who wanted to have all the control of the nutmeg trade – then most of the Bandanese were killed in the raids and it ended with the Dutch having to import farmers from the Netherlands to take over the nutmeg farms.

Today the beautiful Banda or Spice islands are quite unknown and their location is so isolated that they still do not appear on many present day maps. They are manly visited by sailors and smaller cruise ships. I`d like to see those islands…that´s a travel destination in my taste!

Banda Island Punch (updated recipe)

Banda Island Punch

1 oz Coruba dark rum
1 oz St James 12 aged rhum agricole (or similar)
1 oz El Dorado 15
0.5 oz fresh lime
0.5 oz nutmeg syrup (Morne Delice brand from Grenada)
0.5 oz strong Kona coffee, freshly brewed, then chilled
2 oz fresh pineapple juice
Grated nutmeg on top
Garnish with a mini pineapple or other pineapple piece and tropical leaf wrapped around the glass

Blend in blender (or preferable a top-down mixer) at high speed for 5 sec and pour into a snifter, add more crushed ice if needed and garnish, finish with a little grated nutmeg on top.

Next up…a drink from Remixed that has the name of a volcano…

Krakatoa (from Jeff Berry`s Remixed)

Krakatoa2

1.5 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh white grapefruit juice
1 oz apricot nectar
0.5 oz falernum
1 tsp coffee liqueur
1.5 oz gold Puerto Rican rum
1.5 oz Demerara rum
Dash Angostura bitters
2 oz strong Kona coffee
1 cup crushed ice

Blend all ingredients except the coffee in blender at high speed for up to 10 sec and pour unstrained into a 36 oz snifter filled with ice cubes, float coffee.

And after the powerful Krakatoa – here´s my tribute recipe to one of my favorite drinks ( they are a few….) at the Latitude 29 – the Espresso Bongo! not that I have the recipe for it…I can only make a guess the proportions – but on the menu it says “Gold Jamaican rum bestirred by pineapple, coffee syrup, passionfruit, orange and lime” My guess is that the gold Jamaican rum is Appleton VX…I didn`t have it, so instead I used Appleton Extra and Coruba.

Then the orange might be orange juice…but I instead decided to use the fabulous Brazilian Zulu bitters which i wrote about a while ago, the Zulu orange bitters which has a very vibrant flavor. They contain exotic local ingredients from the rainforest….but to sub with I recommend Angostura orange which does just as well.

….and then I totally copy the awesome pineapple leaf garnish… 😀

Tribute to the Espresso Bongo – the Coffee Bongo

Coffee Bongo

1/2 oz coffee syrup
1/2 oz passion fruit syrup
1 oz fresh lime juice
1 oz pineapple Juice
1 oz Appleton Extra
1 oz Coruba
2 dashes Zulu orange bitters or Angostura orange

Add all ingredients and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with a pineapple leaf cut like a palmfrond….and 3 coffee beans!

And then we have this, apparently me and  Craig Hermann aka Colonel Tiki have made one Dark Magic each that are totally different 🙂 his version is the oldest and I wonder if this is the recipe that inspired the Espresso Bongo? or is the Black Magic?

Dark Magic (version by Craig Hermann)

Black Magic by Craig H

1/2 oz coffee syrup
1/2 oz Licor 43
1/2 oz passion fruit syrup
3/4 oz fresh lime juice
1 oz Appleton V/X
1 oz Coruba
dash Herbsaint

Add all and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with maraschino cherry and lime wheel. With compliments to Jeff “Beachbum’ Berry and The Mai-Kai’s Black Magic.

Now there´s a lot less ingredients than what was used in the previous Black Magic recipes, also I got no cherries for the moment so I made a different garnish. And then of course – I made my own version….and “bananaized” it a bit…

Dark Magic #2 (version by Tiare)

Dark Magic #2

0.75 oz each of orange juice, grapefruit juice, fresh lime and honey-mix
1  oz cold strong Kona coffee
0.5 oz homemade banana syrup*
1 oz Hamilton Guyana rum
1 oz Ancient Mariner Navy Rum (Caroni)

1.5 cups crushed ice, blended at high speed 5 sec and poured in snifter filled with more crushed ice. Garnish with pineapple leaf and tropical orchid.

Coffee and grapefruit sweetened with homemade banana syrup and made strong with potent rum! To make banana syrup* – either make a 1:1 simple syrup with dark sugar or use one readymade if you have, slice one ripe banana and with a fork mash it a bit in the pan. Then heat up to a slight boil, let boil for 10 sec while stirring and then take off heat and leave to sit for an hour, then strain and bottle.

And then….I found this recipe on Atomic Grog, the Pain Reliever, a drink made by Brian Miller.

Pain Reliever
(Adapted from a recipe by Brian Miller of Tiki Mondays with Miller)

Pain Reliever

* 1 ounce Myers’s dark Jamaican rum
* 1 ounce Ron Zacapa 23 aged rum
* 1/2 ounce fresh-squeezed lemon juice
* 1/2 ounce fresh-squeezed orange juice
* 1 ounce fresh-squeezed pineapple juice
* 1 ounce coconut cream
* 1/2 ounce Don’s Spices #4 (cinnamon simple syrup)
* 1/4 ounce double-strength Kona coffee, chilled

Pulse blend with 1 cup of crushed ice for 6-8 seconds, then pour into a Tiki mug – in this picture is a mug from Wild Thing Creations. Garnish with a pineapple wedge and grated coffee bean.

I don`t have any Zacapa or Myer`s, so I used Jamaican and Demerara rums, works just fine! Also note that coconut cream is not the same thing as “cream of coconut” (Lopez and Real) it´s the top part in the cans of coconut milk which is thick and creamy, (in most cans anyway) there´s also cans of just coconut cream. It´s also possible to make your own.

Now that was my last post for this tiki month! but like I said every month is tiki month for me so no changes here….

Thanks for reading, I hope you will find some inspiration to make a few tiki cofee drinks!

A Touch of Coffee, Goji and Quinoa

It´s always inspiring to try out new great products and here´s 3 great products from Fair Trade Spirits. It`s organic coffee and goji liqueurs and quinoa vodka. Fair Trade is the first brand in the world that is Fair Trade Certified which means they use Fair Trade Certified ingredients and organic farming methods. I like that!

The three products i trying out from Fair are these:

Fair Coffee liqueur – Made from Fair Trade and organic coffee beans grown high up in the volcanic mountains of Mexico and Fair Trade sugarcane from Malawi. I love coffee and i love a good coffee liqueur which i often use as a drink ingredient in tiki drinks.(coffee and pineapple anyone? or coffee and grapefruit….)

When you open the bottle and smell it, on the nose it´s like freshly roasted coffee beans. The flavor is even better, it´s the closest to real freshly roasted coffee beans that i`ve ever tasted and it has depth. The sweetness is just perfect and the sugarcane flavor very natural. This is a seriously good coffee liqueur! and actually i don´t think i want any other after i´ve tried this.

Fair Goji liqueur – I assume you`ve heard of the goji berries? loaded with antioxidants they are sold in various health shops. Goji is the first Goji berry liqueur ever made and is the only one on the market as far as i know.

The goji liqueur has a somewhat mixed flavors of cranberries and plum. It´s an interesting flavor and it can be used in cocktails like grenadine for example. It`s simply a very interesing product.

Fair – Quinoa vodka – is the first vodka in the world using grains of quinoa in its formula.The quinoa used is comng from the Andes where the incas grew it 5000 years ago and the vodka is made in France.

The flavor of the vodka, and yes it takes that it has flavor to get me interested – it´s kinda dry and has some slight hints of grain, fruit and white pepper. The quinoa grains are brewed and distilled in the Cognac region in France.

It actually won Gold Medal at the Chicago Beverage Tasting Institute with 93 points and was voted the best tasting vodka at the New York Spirits Awards in June 2009.

That´s not bad! and when me who is a devoted rum fanatic say that about a vodka, well peeps…

I think Fair Trade makes very pleasing products and it feels better to know they are made with Fair Trade certified products and farming methods in a world where more and more of what we put into our bodies are more or less poisoned and stripped of natural flavors, minerals and vitamins.

As i write this the coffee flavor is still there in my mouth, it has a very long aftertaste…

QUINOA SOUR


2 oz Fair Trade Quinoa Vodka

0.5 oz homemade passionfruit syrup ( or please – use t B.G Reynolds (former Trader Tiki), it´s awesome)

0.5 oz fresh lemon juice

1 egg white

0.5 oz sugarcane syrup

Shake very hard to emulsify the egg white (dry shake first without ice and then with ice or use blender) and pour into an old fashioned glass. Garnish with a lemon twist.

GOJI PLANTER


1 oz white rum (I used Banks Five islands white rum)

1 oz dark rum (I used Havana Club 7)

0.5 oz Fair Trade Goji liqueur

0.5 oz fresh lemon and lime juices

0.25 oz sugarcane syrup (or more if you like)

1 oz grapefruit juice (white grapefruit)

1 oz fresh orange juice

Shake with ice and strain into a tall glass with crushed ice and garnish with a lime spiral or twist. (Maybe an orange slice too would be nice.)

And finally, the last drinks, i made two with the coffee..the first is a little bit more elaborate – it´s a tiki drink after all.

MOUA-ROA


1.5 oz dark rum (Coruba)

0.5 oz aged rhum agricole (Clemént VSOP)

0.5 os Fair Trade Coffee liqueur

1 oz unsweetened pineapple juice

0.25 oz sugarcane syrup – (if you like it sweeter)

Pineapple and muscovado burn off

Crushed ice

Garnish with pineapple and mint

Start making the pineapple and muscovado burn-off. Cut a few chunks from a pineapple and place in a pan, top with medium dark muscovado sugar (about a tsp) and a little dark rum and heat it up and get going for a little while on the stove until the pineapple is soft.

Then add some dark overproof rum to burn, i don´t like to burn LH151 since it´s so precious but it really does taste best! Flambeè the mix and then leave to cool. Add to shaker and muddle it a bit, add the rest of ingredients and shake with ice. Double strain into a zombie glass or tiki mug filled with crushed ice. Garnish with pineapple and mint.

DARK DECADENCE


2 oz good quality dark rum such as Appleton Extra

0.5 oz Fair Trade Coffee liqueur

2 dashes Mozart Chocolate bitters

Cocoa rimmed cocktail glass

Stir in mixing glass and strain into a chilled coupe glass that is rimmed with very fine cocoa.

It has been a pleasure working with these products, i can assure you that, they are all very good! And i`m not saying this to please anyone, this is my honest opinion.

Now you may guess my favorite of the three…

Favorite Flavor Combinations: Coffee and Pineapple

A touch of coffee and pineapple..

The fragrance of coffee is one of those lovely things that belongs to our comfort-zone, really, what would we do without it?

I`m gonna write a little series on my favorite flavor combinations and coffee and pineapple is first out. The pairing of flavors is something that i`ve always been interested in and i`m more or less always on the hunt for new flavors to play with.

But also old and proven flavor pairings are fun to mix with and good to imbibe and like the classic cocktails always will be there. One such flavor combination is coffee and pineapple and especially in the tiki drink world it`s a classic.

Pineapple goes well with cinnamon too – another tiki classic. But in this post i`ll deal with the coffee. Every coffee lover knows how important it is to choose good quality and flavorful coffee – beans or blends. I have over the years tried many different coffees and i have now settled with 3 types that i think is superior to any other.

These 3 coffees are first the coffee from Louisiana (especially Community Coffee) then Kona coffee from Hawaii and finally Jamaican Blue Mountain. These three are more flavorful, strong and fullbodied than any other i have tried from anywhere. The Community Coffee is my house coffee of the three.

I recently introduced that coffee to a co-worker and he said i have turned his coffee-world upside down and that he´ll never want another coffee…that´s how good he found it to be and i`m not going to say against that. He did put it above Blue Mountain which is a good coffee..

So good coffee for great cocktails! and coffee in cocktails is a wonderful thing, it creates a contrasting flavor and paired with pineapple is a marriage in heaven. When it comes to flavor pairings a rule of thumb is that the things that grows together in the same climate also goes best together.

Now the pineapple – it gotta be FRESH! i like the ones that are not yet fully ripe but still fragrant since they are really fresh and not too sweet. You can check if a pineapple is ripe by tearing off one of the top leaves, it should go off easily and by sniffing on it, it should be very fragrant. The kinda almost-ripe ones i like are lightly fragrant, the leaf goes off but not too easily and they are a bit greenish.

Put pineapple and coffee together with dark rum, lime and sugar and you´re in for a treat. Here´s a very classic type of tiki drink, i call this one Coffee Barrel, a bit boring name i know but it fits with the rum barrel mug i used. (These cool rum barrel mugs are from Smuggler´s Cove)

COFFEE BARREL


Place 5-6 coffee beans in a shaker and crush them but don´t make powder out of it. Add 5-6 chunks of fresh pineapple and muddle with the crushed beans.

Add:

0.5 oz fresh lime juice

1/4 oz orgeat

0.5 oz sugarcane syrup (i used Petit Canne)

Dash Aphrodite bitters (Dr Adam Elmegrab`s)

1 oz Jamaican dark rum ( I used Coruba)

1 oz white cachaca ( i used Abelha which is very smooth without being industrial – it´s handcrafted small batch)

Shake hard with ice and double strain into a tiki mug or chimney glass with crushed ice. If using a large mug like the rum barrel mug you may make a double recipe.

Float Smith & Cross (a good float)

Garnish mint sprig and pineapple chunks

This tastes rummy, spicy and tiki! and the addition of aphrodite bitters blends well with the pineapple-coffee theme since the bitters contains coffee as well. So let´s move on to one of my favorite cocktails, the daiquiri. And here´s my version of the Aphrodite Daiquiri:

APHRODITE DAIQUIRI


1 oz white rum ( i used Havana Club 3 yo)

1 oz Smith & Cross

0.75 0z fresh lime juice

0.5 oz pineapple syrup

2-3 dashes Aphrodite bitters

Shake with ice and strain into a chilled coupe.

Garnish with a rough golden sugar rim.

Liquid gold with just a touch of coffee and pineapple…

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!

DOES CAFFEINE REALLY CAUSE DEHYDRATION? NO!

coffee

The truth is  – it doesn`t – and now we`re going to kill the caffeine dehydration myth once and for all. I`m more than willing to say my word on this topic and here´s why:  Its totally useless that a myth shall abound that prevents people from having a cup of good coffee when they´re hangover when actually it would help. I`m an avid coffee drinker and have been since “i was born”, it hasn`t harmed me at any time. I`m writing now about caffeine and coffee because the misbelief that caffeine causes dehydration during hangovers needs to be corrected. It has been a myth for long and a myth is just that – a myth.

I`m talking about a normal coffee consumption which is what? well, to me its not that much, its about 2 cups a day. To others i`ve heard them say 16 cups is “normal”, well i would say up to 5 cups (which has been scientifically proven) as stated in Darcy`s article about this topic which is also the reason i`m taking it up here. Because as i said, there is no reason in the world that people should not drink coffee when they have a hangover when it would actually help them feel so much better.

Now – if you head over to Darcy`s blog “Art of Drink” you will be enlightened as to why it is that the belief that caffeine causes dehydration during hangovers is so widespread while the truth is just the opposite – that coffee does not cause dehydration during hangovers.

Luckily i rarely get any bad hangovers (unless i`m at the Tales in New Orleans- where i btw had some of the best coffee ever) because i drink moderately – but when it happens i know for sure that coffee really helps.  And coffee is good, it smells good, tastes good, makes you feel good and i believe strongly that a moderate amount of caffeine isn´t bad for you (unless you suffer from ulcer problems for example, but that`s another topic of discussion)

Headache can be caused by a zillion of things but one of the most common is dehydration and that`s why you get a headache in the first place when you`re hangover as alcohol causes dehydration. Caffeine now has the ability to cure that by hydrating you. A healthy amount of caffeine to wake you up and lift your mood – isn`t that exactly what we need the day after?

Further on there has been some serious research done on this topic which you can read about here:

The effect of caffeinated, non-caffeinated, caloric and non-caloric beverages on hydration.
Grandjean AC, Reimers KJ, Bannick KE, Haven MC. The Center for Human Nutrition, Omaha
(Journal of the American College of Nutrition, October 2000)

Conclusion: This preliminary study found no significant differences in the effect of various combinations of beverages on hydration status of healthy adult males. Advising people to disregard caffeinated beverages as part of the daily fluid intake is not substantiated by the results of this study.

Urinary caffeine after coffee consumption and heat dehydration.
Chambaz A, Meirim I, Décombaz J. Nestlé Research Centre, Nestec Ltd, Lausanne, Switzerland.
(International journal of sport Medicine, July 2001)

Conclusion: These results suggest that the rise in circulating caffeine due to delayed metabolic clearance was partly opposed by a sizeable elimination in sweat. Therefore, heat dehydration did not lead to higher concentration of caffeine in urine after coffee ingestion.

Caffeine, body fluid-electrolyte balance, and exercise performance.
Armstrong LE. Departments of Kinesiology, Nutritional Sciences, and Physiology & Neurobiology, University of Connecticut (International journal of sport nutrition and exercise metabolism, June 2002)

Conclusion: The scientific literature suggests that athletes and recreational enthusiasts will not incur detrimental fluid-electrolyte imbalances if they consume coffee beverages in moderation and eat a typical U.S. diet. Sedentary members of the general public should be at less risk than athletes because their fluid losses via sweating are smaller.

Caffeine ingestion and fluid balance: a review.
Maughan RJ, Griffin J. School of Sport and Exercise Sciences, Loughborough University, Leicestershire, UK
(Journal of human nutrition and dietetics, December 2003)

Conclusion: The most ecologically valid of the published studies offers no support for the suggestion that consumption of caffeine-containing beverages as part of a normal lifestyle leads to fluid loss in excess of the volume ingested or is associated with poor hydration status. Therefore, there would appear to be no clear basis for refraining from caffeine containing drinks in situations where fluid balance might be compromised.

Rehydration with a caffeinated beverage during the nonexercise periods of 3 consecutive days of 2-a-day practices.
Fiala KA, Casa DJ, Roti MW. Department of Kinesiology in the Neag School of Education at the University of Connecticut (International journal of sport nutrition and exercise metabolism, August 2004)

Conclusion: In summary, there is little evidence to suggest that the use of beverages containing caffeine during nonexercise might hinder hydration status.

COFFEE AND SPICE

To all of you (and everyone else) who have followed my blog this year, a merry christmas and happy holidays!

Last x-mas I made a post about our Swedish tradition which is to drink a mulled wine we call glogg. This year i`m gonna use glogg again since I saw a new variety which sparked my interest as its using chile and cocoa. I`m gonna use the glogg as a cocktail ingredient instead of the traditional way of drinking it warm with raisins and almonds and use it in these drinks. As living in the land of Glogg i need to try new varietes each year, you can also make your own, there are tons of recipes out there, search for Glögg or Glogg.

But coffee is also incorporated in these drinks, its so good when its stone cold outside.

YUMMY RUMMY PEANUT COCKTAIL

xmas-drink-09

1 tblsp raw dark sugar (or use syrup)
1 tbsp Castries
1.5 oz dark rum ( i used a demerara)
½ cup hot espresso
1 cup milk, whipped
1 canela stick
pinch of dark cocoa powder

Pour in a glass rum, castries and sugar, stir. Add hot espresso, stir again. Heat up and whip the milk and pour over. Dust the top of the foam with dark cocoa powder. Garnish with a canela stick. (Mexican cinnamon)

CAFFE MOJITO

caffe-mojito

1 lime cut in 8 pieces with ends cut off
1 oz dark rum
1.5 tbsp raw golden brown sugar
5-6 mint leaves and a sprig
1 cup crushed ice
.75 oz espresso
splash chile and cocoa glogg

Prepare the espresso first and cool to roomtemp. Muddle lime, sugar, mint and rum in a double old fashioned glass. Add half the crushed ice. Add the espresso and glogg, add more crushed ice to fill. Garnish with a mint sprig.

Not a traditional x-mas drink at all but i like the idea of using espresso in the mojito and wanted to try it paired with the glogg which added the x-mas touch to it. To sub chile-cocoa glogg if you don`t want to make your own glogg maybe a syrup with chili and cocoa incorporated into a warm fullbodied red wine and then cooled would do? and maybe adding some more spices to it would be good.

May peace be with you all.