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 it´s not only very tasty, 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 @ Los del Caribe in Peru! Los del Caribe are 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”
How time flies! we`re already in mid february and the Tiki Month is halfway through….
So, almost running late I just had to make a drink! and what could be more fitting than making a drink inspired by Doug Winship`s home made indoor volcano? if you didn´t know, Doug is the man behind the Tiki Month which appears every year in february on the Pegu blog (and by inspired bloggers around the blogosphere)
Next year Doug will celebrate his 10 year Anniversary with the Tiki Month! did 9 years pass already?? how did that happen? scary….I went to check his Tiki Month posts in his archives starting typing in february 2009 which is when it started. So many memories! that was the time when the Mixoloseum was going strong and we had the first”Mixohouse” in New Orleans. Feels like it was 100 years ago…
And then I found this post…..it´s called “How Tiki Month Began” – where he tells the story of how it started…it took me back to the golden days of tiki blogging….such nostalgia! incredible! it was a different feeling those days, it was a feeling of discovery, adventure and brotherhood among bloggers (and yes we even had our own organisation called the Cocktails and Spirits Online Writers Group with the likes such as Kaiserpenguin, Cocktailnerd and Dr Bamboo… The CSWOG was the 25 most prolific cocktail blogs at the time, come together doing events, both on and offline. Our signature drink was a communal style JWray overproof spiked Chartreuse swizzle served in flower vases.
I had no IDEA how much Doug looked up to us early tiki bloggers! and from having no tiki drink experience whatsoever to decide to go a wholemonth doing ONLY tiki is an amazing task to take up – and look at him now, almost ten years of tiki month blogging, and the research he have made and put together is incredible….go and read this post and all the others on his blog, Tiki Month 2017 in full swing! I have to give kudos to Doug for keeping it up for so long and I hope it won`t close down anytime soon.
There`s a video of Doug`s volcano, Mount Pegu – I posted it at last year`s Tiki Month, you can watch it here. I have admired his volcano for a long time, ever since he built it and I believe it must be pretty fun to have your own indoor volcano with erupting smoke and all, making your home tiki bar come alive!
For this drink I have put together rum, hibiscus grenadine, Cherry Heering, fresh lime, grapefruit and passion fruit. It was kind of too fruity and weak to me in flavor when I first made it but after adding Lost Spirits 61% Navy style rum the drink was kickin`and there came some depth of flavor.
If you can`t find that rum pick a rum that has a good punch both in flavor and proof. It´s a volcano after all, it´s supposed to be erupting…
1,5 oz grapefruit juice
1.5 oz passionfruit juice
0.75 oz fresh lime juice
0.25 oz Cherry Heering
0.75 oz hibiscus grenadine
1.5 oz Plantation 3 Stars Rum
1.5 oz Lost Spirits 61% Navy Style Rum
0.5 oz overproof rum (I used Meermaid)
Garnish – Dried hibiscus powder, two long lemon peels cut to look like lava streams, a pineapple leaf. Add some lime juice on the outside of a snifter and sprinkle hibiscus powder on it. You can make it yourself by crushing dried hibiscus flowers in a mortar.
Blend the ingredients in a blender at high speed for 5 seconds with 4 oz crushed ice and pour into a snifter, add more crushed ice to fill and the two lemon peels. Sprinkle some of the hibiscus powder on top of the ice and add 2 straws.
Now sit back and let that volcano take care of you…
Happy Tiki Month! next year we celebrate 10 years!!
The Lost Spirits Rums hit the world with a bang! I have already seen and read several great posts about this rum and have written myself also about the Navy Style and Polynesian Inspired rums.
The Lost Spirits latest addition – the 151 Cuban Inspired Rum – has already been spoken about as well but I`ve been unable to write about until now since I been away to New Orleans and California including a road trip with Bryan and Joanne from the distillery to the Tiki Oasis in San Diego and where I got time to get to know this rum a bit better but time alone with it was needed.
One thing is clear, it`s a very pleasant overproof rum and it both mixes and sips well, even though, if you sip it for a while you will get a “fried” palate due to it`s strength typically what happens when you drink overproof rums neat, which mostly I do not – I use them most of the time in drinks as floats or combined with other rums – but you should not let this rum fool you – it`s way too easy to sip.
That said, I recommend it to be used like you use other overproof rums, in drinks, as floats etc.
This femme fatale comes dressed up in a very innocent looking outfit…the stunning label is a work of art with light pastel colored retro style 1930s pre-Castro Cuban theme with palm trees and a Pan Am (?) plane taking off to the sun….(and Cuban daiquiris…) and there`s a lady dressed in fashionable 1930s tropical wear. It`s like the other labels from Lost Spirits, very detailed and in all it`s a stunning label made by Bryan himself.
1930s Cuba….isn`t it beautiful? makes me wanna go back in time…or at least have a couple of cold daiquiris which btw is one of my favorite rum drinks.
I suspect that the curved end of the label is inspired by the same curved pattern you see on top of the copper still, you can see it in this post by Cocktailwonk, it´s pic number seven from top.
Of course your mind goes straight to the daiquiri when you see this rum but it´s good for all sorts of drinks both classic, modern and tiki. And here is what i like so much about it, it gives enough flavor to the drink to make things happen, to make it exciting, yet it´s smooth as silk but it kicks your butt!
If you have never heard of Lost Spirits Rums before I advise you to go and read about them here, and here and here……..plus check out their own website. It`s well worth the time reading all the posts because Bryan Davis is like the “mad scientist” up there at the distillery producing both rums and whiskeys. I have noticed that posts about this distillery have a tendency to become quite lengthy and there´s a reason for that, so keep reading the posts…
You might see some fancy tiki drinks with their rums here on my blog – but this is where it starts:
Manipulating the biochemistry of the yeast or stressing the yeast, is one important part of the production, read more about that here. Picture Bryan Davis.
I asked Bryan how the idea came about making a 151 Cuban style rum? he said when making the navy style rum is was mostly about making rum with the biggest range of flavor from the fermenter coming through.
But how about making the opposite? With this Cuban style it was the opposite end of the spectrum starting with the super flavorful high quality molasses and then highly rectify it like a Cuban from 100 years ago and then age it using his own scientific approach. Bryan tried lots of different woods and finally blended the Cuban from all the experiments.
The Cuban inspired 151 proof rum differs greatly from the Polynesian Style and Navy Style rums in that it has less of those higher alcohols giving the other two rums their “heavy” type of flavor, this rum here has a totally different flavor profile, more “clean” but I wouldn`t say “light” because there is nothing “light” about any of the rums from the Lost Spirits Distillery. But at the same time as the 151 Cuban differs from the others they still have clear bonds of being from the same “family”.
Well, i have to say the end result is nothing but spectacular!
They are only three people at the Lost Spirits Distillery, Bryan Davis, Joanne Haruta and Joanne`s brother James and if you haven`t seen the distillery and the hand built pot still with it`s smoking dragon head check it out here and here
And check out this video, (click on the left play button at the bottom) :
The smoking dragon pushing out the steam from the still at night….(video by Bryan Davis)
Pretty cool eh? it´s all hand built on site.
The nose is to me fruity (slightly like pineapple and apricot but not at all as pineapple forward as the Polynesian style, and here´s also vanilla) with a wonderful whiff of lovely soothing butterscotch.
The flavor is intense and has the same fruitness beautifully rounded out by the aforementioned butterscotch, vanilla and toffee aromas. It`s so strong yet it caresses your palate like silk!…that`s why it´s so dangerously sippable.
With a little water in the glass i think it becomes much more Pineapple flavored but compared to the Polynesian (also with a few drops of water in it) it`s actually smoother despite it´s higher strength.
I have used their rums specifically in tiki drinks simply because well, I love tiki drinks – and because they fit so well in these kind of drinks because the bold flavors of these strong rums stand up so well against the fresh mixers and us tiki drink loving folks we just LOVE bold rums don`t we?? At the Tiki Ti we had Nui Nuis made with it and they were nothing but awesome!
But Lost Spirits rums are not only fit for tropical and tiki drinks, they can be used in any kind of cocktails thus making this rum very versatile. One example is the classic daiquiri…so I made one and of course it made an excellent daiquiri that also packs a punch! drink one of these and you`ll dance!
Also, use it as a float in a variety of cocktails..
Then i was pondering what to do next and got to think about two of my old favorites, the Missionary`s Downfall and the classic Pago Pago.
The Missionary`s Downfall is a very tasty drink but it´s not a strong one…so I decided to make a twist of it and change that with the 151 Cuban rum. Be warned though, this drink is potent!
The Drunken Missionary
This drink is so potent it makes the tiki mug “sweat” and “moan”!
0.5 oz fresh lime
0.5 oz honey syrup ( add liquid honey to simple syrup, warm it up a bit, stir and set aside to cool)
0.5 peach liqueur
1 oz Lost Spirits 151 Cuban Inspired Rum
1.5 oz pineapple-coconut juice
Muddle mint with lime juice and honey syrup, add the rest of ingredients and shake it ice cubes until the shaker frosts on the outside, then strain into a tiki mug filled with crushed ice. Garnish with a fresh and spanked mint sprig or two, a couple speared maraschino cherries and lime triangles and grate some nutmeg on top and enjoy!
This drink packs a punch and is VERY tasty!
The Pago Pago dates to at least 1940, when it appeared in a book called The How and When, andthis classic cocktail is a longtime favorite of mine and i`ve had it on this blog before but not with this rum though – so i decided to give it a try. What makes this drink so nice is the addition of Green Chartreuse which not only adds lively vibrant herbal aromas to the drink but also goes very very well with rum!
1 oz Lost Spirits Cuban Inspired Rum
3 squares of fresh pineapple (about 1 oz)
0.5 oz fresh lime juice
0.5 oz green Chartreuse
0.25 oz white crème de cacao
Add all ingredients except the rum in a cocktail shaker and muddle the pineapple with a muddler. Add the rum and a lot of ice. Shake well and strain into a chilled cocktail glass (double-strain through a mesh tea strainer in order to filter out the little bits of pineapple)
Beware of this drink`s strength…
151 Cuban Nui Nui
Another favorite of mine is the Nui Nui….and with the Lost Spirits 151 Cuban it becomes a high octane real treat!
1.5 oz Lost Spirits Cuban Inspired Rum
0.5 oz lime juice
0.5 oz orange juice
0.25 oz cinnamon syrup
0.25 oz Don’s Spices #2
1 dash Angostura bitters
Combine all ingredients with a handful of crushed ice, blend for 5 seconds and pour unstrained into a chimney or tiki glass with more crushed ice. Insert a long strip (6+ inches) of orange peel into the drink and let some of it hang out.
Well I poured mine into a tiki mug and also added fresh mint.
I was pondering what next to make ( yeah that`s what happens when i have Lost Spirits rums in my hands…) and then i remembered that yummy Coconut Punch i had in London made by Martin Cate at the last years UK Rumfest and decided to make a twist of it starting with making a baked pineapple syrup.
Flaming Coconut Punch
1.5 oz Lost Spirits 151 Cuban Style Rum
0.5 oz fresh lime juice
1 oz Coconut and pineapple juice
5-6 dashes Oriol`s Dark Magic Bitters* for that pineapple and coffee touch. (sub with some coffee flavored bitters and use dashes depending on how bitter they are)
Baked pineapple sugarcane syrup*
Shake all ingredients well and strain into a coconut filled with crushed ice, that is placed on top of a larger coconut that is filled with cracked ice. (or use a tiki coconut mug)
Garnish with pineapple leaves.
Fill a lime shell with overproof rum or drench a few sugar cubes and set alight, dust with cinnamon powder to get the volcano effect.
Baked Pineapple Sugarcane Syrup
Place 5-6 chunks of pineapple in a pan and bake them on high heat until they get brownish, then lower the heat and add dark sugar syrup on top, let it sizzle for a few seconds then take off heat and mash the pineapple chunks with a fork. Set aside to cool and leave for about 15-20 min for the flavors to set.
Oriol`s Dark Magic Bitters is a homemade product by Oriol over at the Three of Strong blog, write to him and see if you can get some. They are not sold commercially. You can sub with some other coffee flavored bitters, or make a different variety by for example muddle fresh coffee beans to get the coffee flavor. Do not use any coffee liqueur as you cannot omit the baked pineapple syrup in this drink.
This drink turned out pretty good! actually VERY tasty! I really like it and I`m gonna keep this one. I think the rum married so well together with the rest of the ingredients. And I love that it also packs a punch…
Now I should be very drunk right? well no…not really…the truth is I don`t make all the cocktails for a post like this in one evening…I prefer to sip and savour over a week or two because with rum it works like this – you need to re-visit a rum several times to get the flavors of it and to make cocktails too.
And since this rum is overproof it´s better to pace it…actually I recommend to drink just one of these in one sitting.
So…the Lost Spirits 151 Cuban Style Rum…have you not tried it yet and are able to get it? – my advice…do not wait!