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”
Tiki World Rejoice!! This is super exciting! four stunning products will soon be released (in october) that I know especially the tiki world will LOVE! It`s the Tiki maestro Daniele Dalla Pola behind them, you know that guy who loves pineapples so much? and builds up a real show during his entertaining presentations? and not to mention amazing tiki drinks and tiki drink photography, plus he owns the Nu Lounge Bar in Bologna, Italy.
The vintage style tiki labels on these products are something you really want in your tiki bar or home bar or any bar for that matter. They are stunning work of exotic tropical art! And the products? I have tasted them all and they are just as good as i thought, or even better. Personally I do not ever want to not have them in my home tiki happy place/bar. These will be available for shipping worldwide and I will update in this post when the website is ready.
The name Alamea on the label is named after a starfish species (crown-of-thorns starfish).Â An old Samoan saying is that among Samoan traditional fishermen it has been said that if you happen to get stung by the spines of the alamea, you should turn the starfish over and have its spongy-like feet touch the area where you have been stung and the alamea will heal its own doing.
Here are my taste notes and impressions of the Alamea Hawaiian Coffee Liqueur, Peach Brandy Liqueur, Pimento Rum Liqueur and Spiced Rum.
Alamea Hawaiian Coffee Liqueur
Deep Coffee flavor from Hawaiian coffee…sumptuous and satisfying.
AlameaÂ Pimento Rum Liqueur
I tasted it side by side with the Hamilton Pimento Dram and I find the Hamilton to have more punch and body but this one to be more refined and frankly I like them both equally much. I think they can be preferred in different drinks depending on how heavy the drink is. Sometimes a heavier or lighter pimento dram may be called for.
Alamea Peach Brandy Liqueur
This one is so good I could lick the bottle, itÂ´s just so incredibly TASTY! made from fresh peaches of italy.
One of the best spiced I`ve had. I`m usually not a fan of spiced rums so very much but it depends, and this one I find to be good and not too sweet (super important when it comes to spiced rums) and with natural flavors.
You will see more of these products on this website in the future because I know I will use them a whole lot. So now…on to the drinks! these are fun to mix with and a great addition to the tiki and other exotic (and other) cocktails.
1 oz/30 ml Laphroaig 10 whisky
1.5 oz/45 ml Plantation OFTD overproof rum
0.5 oz/15 ml Alamea Hawaiian Coffee Liqueur
0.25 oz Alamea Pimento Liqueur
0.25 oz/7.5 ml Alamea Spice
0.5 oz/15 ml banana cream mix*
1.5 oz/45 ml fresh lime juice
1.5 oz/45 ml fresh pineapple juice
Blend in blender with 1 cup/2.5 dl crushed ice and pour into a zombie (chimney) glass and add more crushed ice if needed. Garnish with cocktail umbrella and speared Fabbri Amarena cherries.
Banana Cream Mix – 1 part butter + 1 part honey + 1 part banana syrup
Make a simple syrup with 2:1 ratio of demerara sugar and water (about 1 cup/2.5dl of sugar) and slice 1 banana in it and mash slightly with a fork and bring to boil, then simmer on medium-low heat for a couple minutes. Take off heat and leave to cool and settle for about 1 hour, then strain and bottle in a clean bottle.
Make the Banana Cream Mix and keep it slightly above room temp for use. This is sumptuous and delicious….perfect for tiki drinks with pineapple, banana and coffee.
2 Ports Cup
1 oz/30 ml GunRoom 2 Ports rum
1 oz/30 ml Plantation OFTD overproof rum
0,75 oz /22.5ml Alamea Peach Brandy Liqueur
0.5 oz/15 ml Campari to float in a half passionfruit shell on top of the ice.
0,75 oz /22.5ml fresh lime juice
0.5 oz/15 ml fresh pineapple juice
0.5 oz/15ml passionfruit juice
The passionfruit seeds from one passionfruit.
Add everything to shaker except the Campari and shake hard with ice, strain into a snifter. Add the passionfruit shell with the Campari float on top of the ice, to be floated before drinking. Garnish with pineapple leaf.
2 oz/60 ml fresh pineapple juice
0.75 oz/22.5 ml cream of coconut
0.25 oz/7.5 ml Alamea Hawaiian
1 oz/ 40 ml fresh lime juice
0.5 oz/15 ml Alamea Spice rum
1 oz/30 ml aged rhum agricole
0.5 oz/15 ml Demerara rum
0.5 oz/15 ml Appleton Rare Blend (Appleton 12)
Blend with 1 cup/2.5 dl crushed ice or shake very hard with ice cubes to get that cream of coconut to mix in perfectly and pour into a tiki mug filled with crushed ice.
Garnish with grated nutmeg, flower, tropical leaf and 3 speared cocktail cherries, Fabbri Amarena or Luxardo.
HereÂ´s a very interesting rum produced by the legendary Foursquare distillery that have an interesting and colorful history.
ItÂ´s an authentic, handcrafted excellent sipping rum from Barbados bringing that genuine Bajan flavor to your glass.
The Real McCoy rum is based on the story of Â William “Bill” McCoy, the pioneer rum runner of the prohibition era, who fueled the Roaring Twenties by delivering over 2 million bottles of rum to the speakeasies of New York back in 1920.
McCoy took pride in the fact that he never paid a cent to organized crime, politicians, or law enforcement for protection and unlike many others that illegally produced and smuggled alcohol for consumption during prohibition, McCoy sold his merchandise unadulterated, uncut and clean,
He never came ashore but instead anchored 3 miles off-shore, which back then was international waters, acting as a floating liquor store within sight of the metropolis of New York.
People went out to McCoy, bought the rum and returned hoping to escape the Coast Guard on the way back in.
An interesting fact about him is that he himself never touched alcohol…(!)
Itâ€™s a great story and the rum absolutely lives up to the name. Itâ€™s only been in the US for a few months, but it has already received the following accolades:
Silver Medal â€“ San Fransisco World Spirits Competition
â€œBest in Categoryâ€, Aged Rum â€“ The American Distilling Institute
Score 91 â€“ The Tasting Panel Magazine, Anthony Dias Blue
Score 92 â€“ The Ultimate Spirits Challenge, F. Paul Pacult
While researching the life and legend of William McCoy, a Connecticut man became interested in developing a rum in remembrance of McCoy.
So he contractedÂ Richard Seale of Four Square distillery inÂ Barbados, to craft an authentic rum blend and the final result the Real McCoy Rum is nothing but excellent!
Now i sit here with a bottle of the Real McCoy rum – aged for 5 years inÂ American oak bourbon barrels. ItÂ´s aÂ Â blend of column and pot still rum and what i have here is plain good old-fashioned rum!
I like that…
This is a sipping rum but i`m gonna make a few cocktails with it too – real good quality rums makes real good quality cocktails too – provided that you carefully chose what to mix the rum with. DonÂ´t waste the drinks with ready-made commercial or chemical mixers! use fresh!
In the nose i find dried tropical fruits, baked spices, vanilla, caramel and honey – itÂ´s very pleasant…a promising hint of what to come…
To me it has a distinct aroma of a well aged rum with hints of oak, vanilla, dried tropical fruit, sugarcane and maybe of dried orange peel. It`s a bit on the dry side but has some sweetness. It`s a warm welcoming rum.
The rum also have a long pleasant finish.
I see an image of someone sitting in a comfy sofa in front of a fire in the fall with a sipping glass in hand – or someone on the porch watching a tropical island sunset…
My final conclusion is that i like this rum- itÂ´s of excellent quality but i didn`t expect anything less, seeing to where itÂ´s coming from.
I made two daiquiris with it, one classic with just rum, sugarcane syrup and fresh lime and another with chocolate bitters and pineapple gomme syrup, both were very good.
Then i made a tropical tiki style drink with pineapple juice and coffee that turned out spicy and tasty.
The Real McCoy Rum is excellent for sipping and can be used in classic cocktails as well as well crafted tiki drinks but should not be wasted in drinks like rum and coke.
Â Real McCoy Daiquiri
2 ozÂ Â Real McCoy Rum
0.75 oz fresh lime juice
0.5 oz brown sugarcane syrup
Stir together in a shaker and strain into a chilled cocktail coupe.
Â Back to the Tropics
2 ozÂ Real McCoy Rum
2 oz fresh pineapple juice
0.5 oz fresh lime juice
0.5 oz coffee liqueur ( Fair CafÃ¨ or Tia Maria)
Shake with ice and strain into a tiki mug or glass filled with crushed ice. Garnish with a pineapple leaf and pineapple chunk or tropical flower.
McCoy Cocoa Daiquiri
2 ozÂ Â Real McCoy Rum
0.75 oz fresh lime juice
0.5 oz pineapple gomme syrup (or use simple syrup)
2-3 dashes Mozart chocolate bitters
Stir together in a shaker and strain into a chilled cocktail coupe. Garnish with a cinnamon stick.
Tiki Month is already half gone…at least on the Pegu blog and therefore itÂ´s time i come up with a drink in my next mug of the three i got from the Fireworks Studio.
There`s so many great tiki mug makers out there and i have a bunch on my list. I`m not obsessed with collecting yet but that has very much to do with that most mugs are made in the US and the shipping is high. If they were more easily accessible i`m sure i would have had many many more…
Today the theme is Pineapple!
For the pineapple mug i wanna make a drink containing pineapple but not a Pina Colada even though this specific mug is made for the Glasgow Tiki BarÂ´s Pina Coladas.
I`m very vey fond of the combination of strong Jamaican rum and aged rhum agricole and so thatÂ´s what`s going into this drink which is my own creation. And i`m gonna add some sparkling white wine to the party.
The name of the drink means “Pineapple” in Hawaiian which is just about right since the drink has it and the mug has itÂ´s shape…I`ll also add some coffee for contrast – pineapple and coffee is a match made in heaven and a well known flavor combo when it comes to tiki drinks.
Hala Kahiki (hah.lah-kah-hee-kee)
5-6 fresh pineapple chunks (or enough to give about 2 oz juice)
0.25 oz demerara syrup + 0.25 oz liquid honey
0.25 oz coffee liqueur
1.5 oz Jamaican dark rum – preferably a flavorful and strong one like Smith and Cross
0.5 oz aged rhum agricole
0.5 oz fresh lime juice
A little sparkling white wine to top
Muddle the pineapple slices with the syrup and honey in a shaker. Add coffee liqueur, rum and lime and shake well with ice. Double strain into a tiki mug filled with crushed ice and top with sparkling white wine.
Garnish with pineapple leaves, chunks and maybe a cherry.
One thing when garnihing with pineapple leaves, don`t let them sit in the drink for very long because the drink will get bitter.
This drink tastes just awesome, itÂ´s fruity, strong and spicy but of course the choice of rums will have a great impact on the flavor in the first place but also the choice of coffee liqueur. I used Fair CafÃ¨ which is made from organic fair trade coffee and is very tasty. I once wrote a review of it and the link is here.
Now say “Inu A Kena”…which in Hawaiian meansÂ to â€œdrink until satisfiedâ€ or â€œdrink to quench thirstâ€ – and it also is the name of a veryÂ good blog worth checking out!
This isÂ the newest product from KahlÃ¹a (since 1936) and is a limited edition liqueur for this holiday season. The word KahlÃºa means “House of the Acolhua people” in the old Veracruz Nahuatl languagein Mexico.The coffee used in the coffee cream liqueur grows in Veracruz, Mexico.
The coffee cream liqueur is made with KahlÃ¹a which is made from 100%Â Arabica coffee beans that are shade grown in Veracruz and fresh, natural cream. Mexican vanilla beans and rum, are key components in creating Kahlua’s flavour and the cream adds another dimension enhancing Kahlua’s notes of vanilla, caramel and hints of dark chocolate. I think the addition of the creamÂ adds a smooth creamy and very yummy taste and texture to the liqueur.
KahlÃºa Coffee Cream will be available at retail in the US from october 1 through december 31 and be sold together with the rest of Kahlua’s range of coffee liqueurs, including Kahlua Mocha, Kahlua French Vanilla, Kahlua Hazelnut and Kahlua Especial.
The last TDN was sponsored by KahlÃ¹a and so we got to try out this yummy product and mix a range of cocktails with it which was fun. I want to add one of mine here where KahlÃ¹a Coffee Cream, Tequila reposado and Crema de Mezcal goes in the same glass:
1.5 oz tequila reposado
0.5 oz kahlua coffee cream
1t (very small) creme de cacao
2 oz fresh pineapple juice.
Float Del Maguey Crema de Mezcal
Shake, strain and serve with crushed ice and add a good float Crema de Mezcal. Fill up with more crushed ice and garnish with a pineapple leaf.
This is a drink for those who loves sweet stuff! if you like it less sweet maybe 1/4th KahlÃ¹a Coffee cream is better. The crema de mezcal gives a real nice touch to this.
My impression of KahlÃ¹a Coffee Cream is good, its smooth and mellow, yummy and creamy.