MxMo CVII, March 21, 2016: Burden of Proof
Mixology Monday lives on…..this is the 107th MxMo! This cult event is still going strong…since 2006 when it was first created by Paul Clarke, publisher of The Cocktail Chronicles, who ran the event for 6 years, and now as of August 2012, Frederic Yarm, one of the authors of the Cocktail Virgin blog, has taken over as moderator.
The theme is overproof and how you use overproof spirits whether it be as floats or as base spirit or something to flame up a cocktail with etc. This MxMo is hosted by Dagreb over at the Nihil Utopia blog.
I started to bring out anything I had that was above 50% since that`s the proof mentioned as criteria for what`s considered overproof in this MxMo event. I got quite a few overproof rums, I use them both as part of the drinks, as floats or as fuel for flaming drinks, thatÂ´s what I use my Stroh for…
A little about proof
The word overproof means “Containing a greater proportion of alcohol than proof spirit”
The term “proof” dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. Spirits were tested by soaking a pellet of gunpowder in them. If the gunpowder could still burn, the spirits were rated above proof and taxed at a higher rate. Gunpowder would not burn in rum that contained less than 57.15% ABV.The gunpowder test was officially replaced by a specific-gravity test in 1816.Â The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity. 50% alcohol was defined as 100 proof.
So that`s what we are playing with, overproof spirits! in my case it gonna be overproof rum…
The first overproof rum I`m picking from my collection is Rivers Royale Rum from theÂ River AntoineÂ distillery, a very interesting rum from Grenada which is made in the a veryÂ old fashioned way, actually the River Antoine Estate distillery is unique on this planet and thatÂ´s what makes it so special.
They have produced their legendary high proof Rivers Rum since 1785 with unchanged age-old techniques and their antique equipment is still used today! for example their two potstills are both heated using locally cut hardwood and parts of the distilleryÂ´s machinery are over 200 years old…The crushing mill dates back toÂ 1945 and isÂ powered by water from the river.
And the the rum? – I just got a whooooole load of funky slightly grassyÂ flavorsÂ in my mouth….RiversÂ rum…painstakingly handmade with ancient methods from fermentedÂ sugarcane syrup – a very special rum indeed. The flavor reminds about the more well known JWray overproof but more balancedÂ and subtle. So it lends itself well in citrusy cocktails.
The one I have is the ” lower strength, export” version (69%) and thereÂ´s also one at 75% and yes thereÂ´s supposed to beÂ evenÂ stronger local versions too…so strong it cannot be exported. The label of the 75% version is funny, it says “slightly overproof rum” :-)Â This rum is hard to come by…you can sub it with RumFire or JWray overproof, but the RumFire is closer to this.
I was thinking of RiversÂ and Ting, but right now I can`t find Ting anywhere so I settle for a daquiri instead, which isÂ equally good!
Rivers Royale Rum Daquiri
1.5 oz RiversÂ Royale rum (or RumFire)
0.5 oz fresh lime juice
0.5 oz cane syrup
ThatÂ´s a nice starter! the rum is so smooth despite being overproof and this drink went down too easy….
Now letÂ´s move on to tiki….
ThereÂ´s a drink called the “Tasman Sea” in Remixed, itÂ´s the Bum`s version of an old drink called the “Lady Love” which was served at various bars in Oahu in the late 60s. The Bums version uses 151 Lemon Hart. But the drink also uses another 151 proof Caribbean rum (of your choice) so I thought this drink would fit into this post.
1 oz fresh lime juice
0.75 oz fresh lemon juice
0.25 oz orange curacao
1 oz demerara sugar syrup
1 oz amber 151 proof Caribbean rum (such as Cruzan or Bacardi, I used JackIron)
0.5 oz Lemon Hart 151
10 ounces crushed ice
Put everything in a blender and blend for up to 10 sec.
Pour unstrained into a large snifter or tiki mug.
Next up is a version of Martin CateÂ´s 2070 Swizzle called the 2070 Swizzle Redux made by Tim “Swanky” Glazner.Â The cool thing about the Redux version is that is uses coffee….and I really do love tiki drinks with coffee!
1 oz Angostura 1919 or other quality Gold Rum
1/2 oz Lemon Hart 151
1/2 oz Smith & Cross
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Infused Simple Syrup (If you use Trader Tiki/BG Reynoldâ€™s, you may need to cut it back. His syrup is extremely strong. Cut it in half)
1/2 oz Honey Mix
1/2 oz Strong Kona coffee (chilled of course)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dash Angostura bitters
1 pinch freshly ground nutmeg on top
Cinnamon Stick swizzle
Here is instructions from Swanky that i found on the Tiki Central:
Use about 1/2 cup crushed ice, flash blended for a few seconds.Â Lately I prefer to put everything in the blender but ice, set it to the lowest setting, on mine it is “Stir” and get all the ingredients mixed. Then I add the ice and hit it on high. I zap it for a second, let it stop and repeat. Do that maybe 3 or 4 times. Pour into the proper glass (collins/zombie, or the classic aluminum ones) and add ice to fill. Grate some fresh nutmeg on top. Add cinnamon stick as swizzle.
And oops…I forgot that cinnamon stick…. 🙂
Happy MxMo Monday!