Mixology Monday 107: Burden Of Proof

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MxMo CVII, March 21, 2016: Burden of Proof

Overproof rums 2

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, that´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. 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…

River Antoine

The first overproof rum I`m picking from my collection is Rivers Royale Rum from the River Antoine distillery, a very interesting rum from Grenada which is made in the a very old fashioned way, actually the River Antoine Estate distillery is unique on this planet and that´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 distillery´s machinery are over 200 years old…The crushing mill dates back to 1945 and is powered by water from the river.

And the the rum? – I just got a whooooole load of funky slightly grassy flavors in my mouth….Rivers rum…painstakingly handmade with ancient methods from fermented sugarcane syrup – a very special rum indeed. The flavor reminds about the more well known JWray overproof but more balanced and subtle. So it lends itself well in citrusy cocktails.

The one I have is the ” lower strength, export” version (69%) and there´s also one at 75% and yes there´s supposed to be even stronger local versions too…so strong it cannot be exported. The label of the 75% version is funny, it says “slightly overproof rum” 🙂 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 Rivers and Ting, but right now I can`t find Ting anywhere so I settle for a daquiri instead, which is equally good!

Rivers Royale Rum Daquiri

River Antoine Daiquiri

1.5 oz Rivers Royale rum (or RumFire)

0.5 oz fresh lime juice

0.5 oz cane syrup

That´s a nice starter! the rum is so smooth despite being overproof and this drink went down too easy….

Now let´s move on to tiki….

There´s a drink called the “Tasman Sea” in Remixed, it´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.

Tasman Sea

Tasman Sea small

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 Cate´s 2070 Swizzle called the 2070 Swizzle Redux made by Tim “Swanky” Glazner. The cool thing about the Redux version is that is uses coffee….and I really do love tiki drinks with coffee!

2070 Swizzle Redux 2 small

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 Reynold’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. 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!

MxMo LXXXVI, Pineapple!

Pineapple ready for cocktail mixing

The Hawaiians call me hala-kahiki, meaning hala from a foreign land….. who am i?

The PINEAPPLE !!

The mighty pineapple is the topic for this months Mixology Monday hosted by Thiago of the BartendingNotes blog. I haven`t participated in the MxMo in a very long time and so it´s long due…but who can resist such a topic? i love pineapples!

mxmologo

Here´s what was said in the MxMo announcement: Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into… some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood.

One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned.

Be in a tiki cocktail, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!

The pineapple is called the “King of Fruits” for a reason – there is NO other fruit that has become so famous as the pineapple, not even banana! there is even pineapple houses built! And it´s so incredibly versatile, you can do so much with it, in drinks and food in a million ways….use as serving bowl, lamp, it´s sung about, painted, photographed…and no wonder, the fruit is beautiful! and a fabulous cocktail ingredient, and that`s where i use it the most and i use it extensively.

King of Fruits Swizzle

MxMo pineapple King of Fruits Swizzle 3

0.75 oz Koloa Kaua`i Coconut rum

0.75 oz Plantation overproof rum

0.5 oz Lost Spirits Navy Style rum (float)

1 oz Pineapple juice

0.5 oz honey-mix – equal parts honey and water, heated up to dissolve the honey and mix, then cooled to room temp

0.75 oz fresh lime juice

2 dash Bitter End Jamaican Jerk Bitters

Top with a little Sanpellegrino limonata

Swizzle all ingredients and top with Sanpellegrino limonata (sub Schweppes lemon)

Garnish with two pineapple leaves and a cocktail cherry.

A robust and typical tiki swizzle!

Mauna Kea

Mauna Kea

1 oz Rhum JM agricole blanc

1 oz Lost Spirits Polynesian Style rum

0.75 oz fresh lime

0.5 oz sugarcane syrup

1 oz pineapple juice

dash Mozart Chocolate bitters

1 egg white

Shake hard to emulsify the egg white, preferably dry shake first, then strain into a glass filled with cracked ice and partly rimmed, (with brown sugar) and top with grated nutmeg and cinnamon powder and then garnish with a pineapple leaf and speared cocktail cherry.

This drink is strong since the Lost Spirits rum is overproof but it´s still like drinking rum flavored silk…

And here´s a bonus – the rum sauce for pineapple skewers – as simple as it´s delicious, just rum, honey and cinnamon!

Last year at the Tales i went to a pineapple seminar and learnt a lot about this fruit and at the Angostura Rum pool party they served this rum sauce in pineapples to dip pineapple skewers in, a recipe i took with me, very tasty.

Rum Sauce to dip pineapple skewers in

RUM SAUCE

Fill a hollowed out pineapple fruit with rum, dissolved honey and cinnamon sticks. I first placed in a pan 4 oz aged rum (or rums) of choice, 2 roughly crushed Mexican cinnamon sticks (canela) and 2 tsp honey and slowly heated it up (carefully) just to dissolve the honey and let the cinnamon sticks start giving off their flavor.

Then leave to cool and sit for 15-30 min to let the flavors intensify. Then pour in the pineapple and dip pineapple skewers in the rum sauce, it´s delicious! and a perfect party or movie snack.

MxMo pineapple limonata

The limonata is one of my favorite soft drinks…

MxMo pineapple King of Fruits Swizzle 2

This awesome tiki mug is created by Scott Taylor who lives on Maui, Hawaii. if you want to see the awesome and very detailed mugs he makes you can go and check out his pictures on instagram ( type the name tikipop ) 

His shop “Beach Bumz” is one of the stops of Maui Tiki Tours owned by another great tiki mug artist – Rob Hawes – who`s Kala mug i featured in this earlier post. You find his pics on instagram too, (type tikirob) 

King of Fruits Swizzle

A loaded pineapple bowl..

MxMo Pineapple the rums

With potent delicious rums…

Happy Monday!

MxMo LXIV – Tiki!

 

Since february is Tiki Month it`s just appropriate with a Tiki themed Mixology Monday and of course it´s the Pegu blog that host the event – mahalo Doug! He`s the one who invented the tiki month of february – and every tiki month he cranks out posts at a speed that at least i cannot catch up with on my own blog, it`s like a volcano eruption…and these posts are not only funny they are also very informative.

And now he`s hosting MxMo Tiki as well, where does the man get his energy from? tiki drinks?? he must have some secret magic potion..

And here is what Mixolgy Monday had to say:

Aloha, booze bloggers — it’s been a quiet couple of months, between the holidays and the more-or-less widely observed month of Detoxuary, but we haven’t forgotten about cocktails, or our not-quite-monthly Mixology Mondays.

But it’s February, and most of our past participants live in places where this can be a gruesome month full of rain and snow and other wintry nastiness. One such regular participant is Doug Winship at Pegu Blog, and this month, Doug’s doing his best to beat back winter by designating Tiki as this month’s theme.

Sounds good to me…february is the coldest month of the year and is supposed to be the last winter month and if we can make it go faster and smoother by adding tiki drinks to the agenda i`m all for it! And here is what Doug had to say:

Since Tiki is more than just the drinks, feel free to post on whatever Tiki subject floats your outrigger canoe. I suspect most of you will want to offer up delectable drinks, but feel free to wax eloquent on aloha shirts, exotica music, decor, garnishes, food or whatever else moves you to enter the Tiki spirit!

Well, from me he gonna get two tiki drinks and the first one was created by the Bum himself in honor of the 10th anniversary of Sven Kirsten`s Book of Tiki – the original “Tiki reviver” as stated on the Bum´s blog.

TIKI REVIVAL – Made by Jeff Beachbum Berry

1 oz fresh lime juice

1 oz nutmeg syrup

1 oz Gold Barbados Rum

1 1/4 oz dark Jamaican rum

1 tsp apricot brandy

Shake with ice and pour unstrained into preferably a “Book of Tiki Tribute mug” or another tiki mug if you don´t have this one. (i haven`t )

Top with some grated nutmeg.

The next is my own creation which uses coffee and muscovado sugar syrup, rum and gin:

TIKI TORCH


1 oz fresh lime juice

1 oz passion fruit juice

1 oz pineapple juice

1 oz Jamaican dark rum

1 oz gin

0.5 oz light muscovado sugar syrup

5-6 coffee beans

Crush coffee beans in shaker and add muscovado syrup and muddle, add the rest of ingredients and shake hard with ice and double strain into a zombie glass with crushed ice.

Garnish with pineapple and cherry.

A HUGE Mahalo to the man who started the tiki month and so tirelessly keeps promoting it, posting in a speed that makes me ashamed,-)  – Doug Winship!

Happy Mixology Monday!

 

Sugarcane bar

 

http://www.braindumps.com/C4040-123.htm http://www.test-king.com/exams/C4090-451.htm http://www.uvu.edu/

http://www.actualtests.com/exam-350-018.htm http://www.certkiller.com/exam-TK0-201.htm https://www.apple.com/

 

MxMo LVI – Your Best

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It was a while ago…i´ve missed a few…but its time for Mixology Monday again and hosting this monday is Chris from over at Spirited Remix.

He wants us to post the best cocktail we ever made:

Give me the best drink recipe you’ve ever created.

No, I’m not really talking about that awesome drink that you made under pressure and on the fly for your friends one evening. I’m not talking about that kickass nightcap that you whipped up using the last bits from those few bottles that you needed to throw away.

I’m talking about that one drink that you’ve worked on for quite a while. The one that you’ve carefully tweaked over time until you found that perfect recipe. The one you’ve made tons of times: sometimes alone in contemplation, sometimes for a guest so that you could get their opinion.

If you don’t have a drink that fits the above mold, then perhaps this is your excuse to revisit your old “original remixes”, as I call them, and decide or even tweak one to be your best. If you’ve never made such a drink before, then begin experimenting right now!

For me there´s one particular drink i`m gonna use for this post, its a drink made long ago but its probably a remix since it was a twist i made and i don`t think its changed up enough to be an all original. Nevertheless it has been used over and over to quench my own thirst and others.

It has been served at parties as well as at home. It has always been very well received and it has survived until now and will keep being alive. And it does have something very important in the list of ingredients – it has Ting.

But the main reason i choose to post this one is simply because its damned tasty and it`s in regular rotation and always will be as long as i live.

So here`s my liquid baby:

PINEAPPLE DELIHT

vahinedelight11

1 cored pineapple.

In mixing glass:

A few large chunks of pineapple – muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc
2 tblsp fresh honey cream-mix* with a splash JWray overproof rum
Dash of grapefruit bitters

Shake hard and fast, strain and serve in the pineapple with crushed ice
Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple.
Believe me..this drink is worth the effort.

Honey-Cream Mix:

Equal parts Sugar, butter and liquid honey

Add in pot, heat and stir until it gets creamy. Add a splash JW&N overproof rum and stir again. You want a smooth creamy sauce. Keep a bit above room temp.

The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.

Can also be made with just honey-mix (equal parts water and honey) if you wanna avoid the fuss with the butter. But the butter adds a silky buttery touch.

But when served in the pineapple as drinking vessel and filled up with crushed ice you won´t see much of the butter solids anyway.

Happy Monday!

remixmo_final1

 

Sugarcane bar

 

http://www.braindumps.com/1z0-027.htm http://www.test-king.com/exams/1z0-804.htm http://www.brite.edu/ http://www.actualtests.com/exam-JN0-102.htm http://www.certkiller.com/exam-220-802.htm http://www.cisco.com/

 

MxMo XLVIII: Pain in the Ass Drinks!

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This months Mixology Monday has a fun topic – pain in the ass drinks – hosted by McSology.

This Month’s Theme is: Drinks that are a total pain in the ass to make!

Pain in the ass drinks..sure i can deliver that;-) actually i have no less than three for this MxMo which urges us all to come up with the most laboursome drinks you can think of. But laboursome doesn´t mean that they aren`t tasty, rather the contrary – often you´ll be greatly rewarded.

Its definetily a good idea to make these i`ll post here at home when you have plenty of time.

I`m lucky to be a cocktail blogger. That permits me to mix up my drinks at any pace i want and stop mixing when i`ve had enough, or play with the most impossible ideas for garnish. Its fun – but even me takes shortcuts and avoid certain drinks more often than not, especially when i`m about to mix drinks that are not for a blog post.

As most people already know, the worst drinks to make are the TIKI cocktails – not all – but many, say 6 out of 10, something like that. Its not uncommon with 8-13 ingredients and of course normal simple syrup will not do –  you need to at least make sure you have orgeat, falernum, grenadine, Donn`s spices #2, several flavored syrups and various tinctures and drams – like pimento dram. Not to mention the amount of rums, liqueurs and other spirits that are needed, some in very small quantities like say – drops. (absinthe) But for how to master all these exotic drinks there`s help.

I haven`t yet mentioned the garnish these drinks very often require to be properly crowned.

My drinks for this MxMo aren´t any specific and known tiki drinks though, its actually a few twists on the Pina Colada which isn`t a tiki drink – but the way they are made puts them into the tiki cathegory of labour i think.

So if you are lazy stop reading.

The drinks here are a bit labourous yes – but not difficult. If you have the time to elaborate a bit you`ll be rewarded with tropical extravaganza.

The Pina Colada is a very nice drink and i like it a lot but i don´t make it very often, maybe it has to do with that i prefer coconut milk in cooking rather than drinking and for drinking when it comes to the coconut i prefer the green coconut water. Anyway, i decided to make a few twists of the pina colada and after some experimenting i came up with three coladas that basically are very similar yet very different.

Another thing in this post is that many measurements are quite approximate, i try to be exact when i can but it doesn´t always work out, especially not with these kind of drinks.

playing-with-the-colada

TEPACHE COLADA

0.5 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 2 leaves. Puree the chunks and strain so you get fresh juice.

1.5 oz white rhum agricole
0.5 oz aged rhum agricole
2 oz coconut milk
2 oz fresh pineapple juice
1 oz tepache (made with an extra pinch of palmsugar)
4 cups ice

Blend in blender until smooth and pour into ice filled glass. Garnish with pineapple chunks and leaves.

Tepache

The basic recipe for tepache or pineapple beer is sugar, water, and pineapple skins. Its a Mexican fermented pineapple drink traditionally made with fresh sugarcane juice – known as guarapo and spices. But you can make tepache with raw sugar as well as fresh sugarcane juice is hard to find in many places.

The key is to use a pineapple that is ripe.There are some ways to see if a pineapple is ripe and what not to do is to base your judgment on its colour. Instead pick it up and sniff at the base, it should smell sweet. Next, the leaves should be fresh and green and the leaves in the middle should be easy to pull out. If the pineapple has brown soft spots, leave it and find another, it should be firm.

So now you have found a ripe nice pinapple, here´s what to do next:

Peel with about half inch of pineapple flesh attached to peel. Then chop into 1 inch pieces.

8 – 12 cups water

2 cups raw unrefined sugar plus a tsp palmsugar dissolved in 1 cup very hot water. The palmsugar is optional, but i l´like the deep flavour it gives.

1 lime, juiced (optional)

8 ounces ginger root, cut into small chunks (optional) or a few cinnamon sticks, cloves, and/or star anise

Place peel, sugar and spices  in a one gallon container that has a cover. Add enough water to top it off and seal the container. Leave the bottles in a sunny or warm area minimum overnight and maximum 5 days (more days = more fizz) its a clear advantage to have warm temps (for the fermentation) so unless you live in a warm place do this in the summer. Then add the lime juice. To serve, chill in refrigerator.

The leftover of this tepache can be served as is or why not mix it with some rum? I think the tepache goes very well with the rest of ingredients in this colada, it adds a bit of a mellow spiciness.

The next colada is using Crema de Mezcal. You can use any good quality mezcal you like in it but i think the crema is the one for this drink – giving to it a smoky flavour and then using some roast coconut milk to combine adds some charred nuttiness:

MEZCOLADA

05-1 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 1-2 leaves. Puree the chunks and strain so you get fresh juice.

1 oz reposado tequila
1 oz Del maguey Crema de Mezcal
2 oz roast coconut milk
2 oz fresh pineapple juice
1t orgeat
4 cups ice

Blend in blender until smooth and pour into ice filled glass or serve in pineapple shell. Garnish with roasted coconut chips (or why not a mezcal soaked cherry) and pineapple leaves.

coconut-chips

Roast Coconut milk – Toast a handful of shaved fresh coconut chips until well brown and mix with 1 can lukewarm coconutmilk in blender, leave to sit for a while, then strain through cheesecloth.This is my own way to make it easier.

The traditional way to make roast coconut milk is to first roast chunks of fresh coconut in a charcoal fire until blackened on all sides.Then brush off the charred exterior and grate the flesh before adding it into a bowl and add 2 cups of lukewarm water. Then squeeze and knead the coconut thoroughly for 1 minute, then strain through cheesecloth into a bowl to obtain thick coconut milk. Probably the traditional way makes for a tastier roast coconut milk but i haven`t tried as i have no place to make a fire. There`s a lot of yummy flavours in this drink, the agave from the tequila and mezcal plus the smoke, roast coconut milk, almond and pineapple.

The task of opening a coconut, shave the flesh and toast it may seem laboursome but it actually isn´t, here is a link on how to do it easily.

HONEYCREAM COLADA

HONEY CREAM COLADA

The last colada is flavoured with baked banana honeycream. That is a mixture of baked banana, honey, sugar and water. It was used in a cocktail comp in Copenhagen and their version used water not cream. But in this drink i use heavy cream instead of water to cream it up with the coconut milk.

Here`s how to do it: Bake your bananas in the oven untill they get a bit of color and blend it with equal parts honey and heavy cream, add a bit of  sugar ( i used muscovado) to bring out the banana and reduce it in a pan.

0.5 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 1-2 leaves.
1.5 oz rhum agricole blanc
0.5 oz JWray overproof
2 oz  coconut milk
2 oz fresh pineapple juice
1 tsp baked banana honey cream
4 cups ice
Hibiscus tincture (optional, just for that little extra ( labour)

Blend in blender until smooth and pour into ice filled glass. Garnish with the pineapple chunks, and pineapple leaf and a few dashes hibiscus tincture for a little extra flavor contrast and color.

Hibiscus tincture

Mix 1oz crushed dried hibiscus flowers (jamaica) with 5oz highproof grain spirit or overproof rum like JWray and leave for a few days, then strain and bottle. Use it in drops.

To play further with these coladas you may use vanilla beans, demerara rum, muscovado sugar, cinnamon syrup, cachaca, macadamia nut syrup, Trader Tiki`s syrups to name a few ingredients.

Have fun! thanks Mike for hosting with a fun topic!

MxMo XLVII: Punch

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I have a feeling of slipping in on a banana peel here, i forgot it was monday yesterday..

The topic is punch. There are many different kinds of punch and the host Hobson`s Choice states that “There aren’t really any specific limitations on this month’s subject”  and “Keep in mind that we are at that time of year when there are some wonderful citrus varieties available at the market. And in the warmer climates, we are already seeing the first of the Spring berries.”

There`s along tradition of punches and it would have been interesting to go more into it but i feel i don´t have time now as i need to whip up a cocktail pronto so i`ll keep it simple and mix up another type of punch that belongs to warm tropical days and nights.

I´ll go for lime and i`ll make a punch inspired by the Ti Punch – but not a traditional Ti Punch. The traditional Ti Punch is a simple as its delicate and so well suited for the tropical climate in where it was born.

Its rhum agricole, lime and sugar or cane syrup, maybe an ice cube or two, stirred in a rocks glass.

I`m using rhum agricole too – both aged and white, together with fresh lime juice and palmsugar and raw sugar, Trader Tiki`s exquisite vanilla syrup and then topped with a little Ting ( my faithful companion).

PALMSUGAR PUNCH

palmsugar-punch

1 oz rhum agricole vieux

1 oz rhum agricole blanc

1 tsp palmsugar

1/4 tsp golden raw sugar

1/4  oz Trader Tiki`s vanilla syrup

Lime and mint for garnish

Add ingredients in mixing glass and stir together well with ice, then strain into a punch glass and top with Ting. Garnish with lime and mint. You may adjust the levels of syrup and sugar to your own taste, this drink is forgiving.

This is a drink that talks about summer, well – its not summer yet but i pretend all year that it´s summer.

Happy Monday! (well-tuesday)

MxMo XLV: TEAS

mxmologo

Its tea time folks!

MxMo XLV says TEA…over at Cocktail Virgin Slut who is hosting the event this month is written: “Find or concoct a drink recipe that uses tea or tisane (a herbal “tea” which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions and use it in a cocktail, punch, or other drink type.”

I like to drink tea, all kinds of tea but i must admit i rarely use it in cocktails. Now there´s a tea that i like, its called Kusmi and is a Russian-style tea and tea blends established in 1867 in St. Petersburg, Russia. But in 1917 after the Russian revolution the company relocated to France. These teas are blends of Ceylon, Indian and Chinese teas and are often flavored with fruits, spices and other scents.

One of my favorite blends is Kusmi mint and chocolate and i decided to try it and make a classic Cuban mojito with a twist adding some of the mint and chocolate Kusmi tea. This tea is flavored with only natural ingredients and tastes very good and should do well in a mojito. Really…the mojito is a summer drink – but i don`t care because i like to pretend its always summer and the mojito is always nice plus i could not resist trying this thing out to see what happened.

Here´s the recipe:

KUSMI MINT CHOCOLATE MOJITO

kusmi-chocolate-mint-mojito

2 oz white rum ( i should have used Havana Club blanco here but it`s finished so i used El Dorado 3 year cask aged white which is a superb rum in my opinion)
1 oz fresh lime juice
0.5 oz raw sugar syrup (light, i use Oxfam which is lightly tanned and fine to make this syrup)
10 mint leaves
2 oz Kusmi mint and chocolate tea – cooled
Top with some Club soda

Muddle mint, raw sugar syrup and lime in a glass. Fill glass with ice and add rum and tea and top with Club Soda, stir. Garnish with a mint sprig or why not tea leaves? Actually the drink turned out to be very refreshing and i think the mint and chocolate Kusmi tea played weill with the mojito. I think i might mix this one more times.

Adding Kusmi tea to a cocktail was an interesting experiment which i wouldn´t have got the idea to do  if it wasn´t for this Mixology Monday theme. Maybe  i`ll get busy playing with different Kusmi teas.

Thank you Cocktailvirgin for hosting!

kusmi-tea