Hawaiian Coffee Colada

It just happens to be the International Pina Colada day so who am I to say no to a lush Colada drink? I decided to make a slight twist of the iconic classic and without further ado here is the recipe:

Hawaiian Coffee Colada

15 ml/0.5 oz cream of Coconut
15 ml/0.5 oz roasted orgeat
15 ml/0.5 oz Alamea Hawaiian Coffee liqueur
45 ml/1.5 oz fresh lime juice
60 ml/2 oz fresh pineapple juice
45 ml/1.5 oz Rhum JM XO
45 ml/1.5 oz Dr Bird Jamaican rum

Flashblend for 5 seconds with 2.5 dl/ 1 cup crushed ice and pour into a frozen pineapple. Garnish with pineapple leaves.

Roasted orgeat

Toast 60 ml/2 oz almond flakes in a dry pan or in the owen at 100C. Watch it carefully, and stir it a little because almond easily burn. But let them get some brown color. Crush them lightly and leave to cool on a plate.

Make a 2:1 simple syrup with light muscovado sugar and water. Add the toasted crushed almond flakes. Heat it up on medium heat and stir until the sugar has dissolved, let it simmer for a minute while stirring but do not boil. Set aside and leave for at least a few hours or overnight. Strain and bottle.

Happy Pina Colada Day and enjoy!

Re-posting: Joint Barbados GI Statement From Mount Gay, Foursquare & St Nicholas Abbey by Rum Revelations

I usually don`t repost other`s posts here but this time I want to state my support for this topic which I feel is important and which couldn`t be said any better than what is written by Ivar de Laat who run the Rum Revelations blog. I`m not re-posting the whole content but a part and those who are interested in reading the rest may head over to the Rum Revelations blog.

Joint Barbados GI Statement From Mount Gay, Foursquare & St Nicholas Abbey

For a while now, the people of Barbados have been trying to implement a GI for their rum. GI stands for Geographical Indication. “The use of a GI may act as a certification that the product possesses certain qualities, is made according to traditional methods, or enjoys a certain reputation, due to its geographical origin.“

There are four distilleries on the island, namely Mount Gay, Foursquare, St Nicholas Abbey and West Indies Rum Distillery. The government of Barbados wants all four to agree on a draft GI that can be forwarded to the government for consideration. This has turned out to be a difficult task. Three distilleries are in agreement on what the GI should look like, WIRD is not. They were recently taken over by French company Maison Ferrand, known in the rum world through their Plantation brand.

Similar to what’s happening in Jamaica, where Ferrand is trying to change the existing GI (more about that in this article), they want to be able to add sugar to their rum (20g/l), which is what they do to many of their products. This is something completely foreign to Barbados rum and therefore unacceptable to the other distilleries. It doesn’t stop there. They also want to be able to use any water source, any cask type for ageing, any yeast type and age the rum anywhere in the world after 1 year in Barbados. Apart from the one year ageing, it takes all geographical components out of the Geographical Indication. Essentially making it a generic rum that could be made anywhere.

Click here for an article where Ferrand explains their position, including very far fetched historic “facts” to motivate why everything should be allowed in the GI. Alexandre Gabriel, owner of Ferrand, later explained on his own Facebook page that they want to be able to add 20g/l of sugar to Barbados rum. The historical “fact” for this one is that caramel colouring has been used for centuries in Barbados rum, which leaves a trace of sugar. Not mentioning the fact that caramel colouring is bitter and the sugar it leaves is a microscopic amount. It was never meant to sweeten the rum (it doesn’t), just colour it. My personal opinion is that these kind of statements are propaganda at best.

As I mentioned in my post on Long Pond rums, a GI as proposed by the other 3 distilleries, wouldn’t stop Ferrand from doing their experiments. They simply can’t label it as Barbados rum.

Barbados rum, like Jamaica rum, is an institute…..they are part of the foundation of rum and should be cherished, loved, respected and protected. It’s a real shame that a company which constantly says they respect the terroir of all the different rums, while taking these same rums further and further away from their terroir with all their experiments, is able to stall this process of protecting Barbados rum, purely for financial gain. I feel for the people of Barbados, who should be the ones deciding what happens with their rum tradition.

Foursquare, Mount Gay and St Nicholas Abbey have come up with a press release. Here below it is in its entirety, head over to Rum Revelations blog and scroll down to read the press release:

BARBADOS DISTILLERS UNITE IN PUSH FOR A GI

Santa`s Potion of Danger

It was that time of the year again, the Libbey Glass Europe Glassology Christmas Tiki Cocktail Challenge which they announce on their page on Facebook and where you can express interest in participating. They pick 50 contestants that have a chance to be part of this fun competition and win fine prizes from Libbey.

This year my drink Santa`s Potion of Danger took first place! What a great way to start 2020! and I want to share the recipe here. It`s lenghty but not difficult, and not as complicated as it may seem!

It`s a fruity, spicy, refreshing Tiki cocktail with a pronounced tropical “zest” from the cranberry reduction, with a bit of tartness but without being actually sour, and it´s sooo deceptive… it goes down easily but it contains three of strong.

Santa´s Potion of Danger

15 ml/05 oz passionfruit juice

15 ml/05 oz fresh pineapple juice

30 ml/1 oz fresh lime juice

30 ml/1 oz cranberry and ginger reduction

15 ml/05 oz “Santa`s Spices*

45 ml/1.5 oz Jamaican rum, I used dr Bird (or use Hampden (regular or overproof, your choice) or Smith & Cross)

30 ml/1 oz aged rhum agricole, I used Héritiers Madkaud “Castelmore” cask VSOP

30 ml/1 oz Alamea Spiced Rum

Float of pineapple infused Campari served in a passionfruit (or lime) shell on top of the ice to be floated on the ice before drinking.

Method: Add all ingredients except the pineapple infused Campari into a blender and blend at high speed for 5 seconds with 2.5dl crushed ice. Pour straight into a Kahiko Zombie glass. Top up with more crushed ice to fill. Garnish with the float of pineapple infused Campari and a flaming MK KD Grider Tiki Torch. A warning: these mini tiki torches get VERY hot after burning, so do not touch the torch part when removing it from the glass before drinking.

Serve alight and admire the flaming torch for a little, then remove it, float the pineapple infused Campari and enjoy!

Pineapple infused Campari: Add equal parts fresh crushed pineapple to Campari in a mixing glass and cover with a foil or plastic wrap. Let sit for 24 hours in the fridge, then strain as fine as you can.

Santa`s Spices: Lightly toast 1 bigger or 2 small crushed cinnamon sticks, 20 cloves and 2 star anise, se aside. Make a 2:1 simple syrup with demerara sugar and mash one 1/2 banana into it, add the toasted spices and one slit up Tahitian vanilla bean. Let it simmer for a couple minutes, take off heat and let sit for at least 30 minutes to cool and marry the flavors.

Cranberry and ginger reduction: Reduce 2 dl natural cranberry juice without too much sugar together with 4 cm long and 2 cm thick sliced ginger root until you have what you need for this drink, 30 ml/1 oz. Discard the ginger slices and cool. It should get a sharp strong ginger bite and pronounced tartness from the cranberry juice.

Cheers!

Tiki Coquitonaut for the Christmas Holidays!

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)

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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”

Exotic Cocktails with World`s End Tiki Spiced Rum

They are already launching new rums and I`m a bit behind, but the World`s End Tiki Spiced Rum is an interesting addition to the tiki and craft cocktail scene. World`s End Tiki Spiced Rum is the creation of Lester Schutters and Tom Neijens. ( the Drifter Bar, Belgium) I have tried the dark also and tried them both paired with some really exquisite chocolate, a very pleasant experience. and of course, in a couple of refreshing drinks too. In this post i`m making my own drinks, but before I do that, a little about the World`s End Rum:

The first World’s End Rum was created 3 years ago by Lester Schutters and is a spin off of his liqueur company 2240 Social Club . Out of a lifetime interest in rum, the next step was to create something that he was looking for but could not find on the rum market . And so the dark spiced rum was born, a combination of pot and column still rums.

After being on the road a lot,  getting the chance to meet some great people in the business, Lester met Tom Neijens. Tom liked what he did with the dark spiced rum, and with the opportunity to talk about a mutual interest “rum “, they finally, after several rum-talks, came to the point that Tom was looking for – a way to commercialize what he had created . He already used a raw version in his cocktails . And as Lester was looking to expand his range of spiced rum, they decided to get together to create what would become World’s End Rum Tiki Spiced .

Lester created a tailored blend for this project, which was a blend of Trinidad, Tobago and Jamaican rums . Pure focused on taste, he started to look for the character that this blend would become and finally, after adding the right spices, he released the World’s End Rum Tiki Spiced . Main spices in this rum are allspice and cinnamon . That`s the story in short. It`s difficult to make a good spiced rum because to get balance of flavors when spices are added, paired with not getting it too sweet, is a not-too-easy task. And generally, many spiced rums i think, falls into the category of “too sweet” or “unbalanced”, but there`s some that are balanced and good too.

Personally I usually tend to prefer to use spiced rums as cocktail ingredients, and that`s because to my palate, a little goes a long way here and they are usually sweet, with anything from balanced, to quite sweet, to so sweet that your teeths cringe. But this rum I think, is on the balanced side on the scale.

It`s also a quite perfect match for a good Coke. And a good Coke, (a MUST for a Rum & Coke) is not the usual thing in the supermarket, sweetened with the horrible and unhealthy high fructose corn syrup, it`s the Mexican Coke which is sweetened with natural sugarcane. There`s also “old-fashioned” craft cokes you can try. One (local brand) in my country that I like is “Kitty Kola” which uses organic apple juice as sweetener and ecological ginger juice, lemon and kola nut. It has a really old-fashioned cola-like flavor, the way I imagine coke used to taste in the 40s-50s and I find it delicious. It does not taste like just a coke though, it has a flavor of it`s own.

And actually, when researching, I found out that this cola was launched in Sweden in the 1953, (originally from England) It disappeared because Coca Cola out-competed it but it`s now back again on the market (with a re-developed improved recipe with only organic all-natural ingredients).

The for this year unusually hot summer is now gone away, but a well-made Rum & Coke is really refreshing on any given day, so gonna present that here together with a few other drinks. Apart from going well with coke, I feel that the tiki spiced rum would go very well with a good Root-beer too, in for example the Caribbean Punch.  I made a take on the “Don`s  Caribbean Punch” (Don the Beachcomber, cirka 1957, from Sippin`Safari by Jeff Berry) on this blog many years ago. But of course, the tiki spiced rum as you can imagine, goes in all kind of cocktails. I decided to make a new take on the Caribbean Punch though, and making it on the slightly bitter side switching out Root-beer for Chinotto. Likewise I mixed equal parts of Kitty Kola and Chinotto in the rum and coke-type of drink to add a bit of a bitter edge to it.

But before I post the recipes, here`s just a little short note on how I find the World`s End Tiki Spiced rum neat:

The first thing that hits my nose is allspice and cinnamon with hints of citrus and sugarcane. The citrus is lingering around, lightly caressed by the sweetness of sugarcane. it´s backed up by the spicy notes of the allspice and cinnamon.Then at first sip I feel a warm cinnamon flavor with orange peel and hints of allspice followed by sugarcane notes. It´s quite balanced even though cinnamon dominates a little. it`s sweet and in my opinion does best in mixing where you can balance the sweetness with lemon or lime. It mixes very well in tiki drinks (and other cocktails) No burn either, it´s not harsh at all.

At the German rumfest last year I tried it with chocolate, but a chocolate pairing is another thing, and with the dark quality chocolate we had it became a different and elevated drinking experience.

The aftertaste is semi long with lingering orange and cinnamon notes.

Bitter Caribbean Punch

0.5 oz fresh lime juice
0.5 oz falernum
1.5 oz Chinotto* (to top)
1 oz World`s End Tiki Spiced Rum
0.5 oz Plantation OFTD overproof rum
0.5 oz Foursquare Triptych Barbados rum (or similar)
3 dashes Angostura bitters
1/4 tsp fassionola (or hibiscus grenadine)
4 drops La Maison Fontaine Absinthe Chocolat Liqueur
1 cup crushed ice

Blend at high speed for 5 seconds, (or shake it) pour unstrained into a suitable glass or tiki mug, and add more crushed ice to fill. Garnish with something tropical. It turned out to be very refreshing, with a pleasant bitter backbone from the Chinotto that just blended so well with the spicy notes of the rum.

Chinotto is an italian carbonated soft drink made from the juice of the fruit of the myrtle-leaved orange tree. It looks like coca cola but have a taste of it`s own, a bit cola-like, a bit orange-flowery, less sweet and with a slight bitterness, it`s truly delicious.

Marama Kula

1 oz /30 ml World`s End Tiki Spiced rum
1 oz /30 ml Plantation OFTD overproof rum
0.5 oz /15 ml Alamea Hawaiian Coffee liqueur
1 oz/30 ml fresh lime juice
0.5 oz /15 ml Cream of Coconut
0.5 oz /15 ml Guava nectar
0.5 oz /15 ml fresh pineapple juice
1 cup/2.5 dl crushed ice

Blend at high speed for 5 seconds and pour into a chilled snifter, add more crushed ice to fill, dust a little cinnamon powder on top. Garnish with paper parasol lantern.

There´s 2 oz of sweet/semi-sweet ingredients here and I found 1 oz of fresh lime still made a nice drink but if you prefer it more on the sour side just add up the lime a bit.

World`s End Rum &  Bitter Cola

2 oz World`s End Tiki Spiced Rum
Top with equal parts Chinotto and Mexican Coke (or other craft coke not containing HCFS syrup, I used the old fashioned organic Kitty Kola)
Squeeze of 1 lime (or more to adjust the sweetness)
Cracked or crushed ice
Garnish large cinnamon stick, lime piece and speared amarena cherries.

Shake rum and lime with cracked or crushed ice, pour into a fancy tall glass and top up with more ice if needed. Garnish with a large cinnamon stick, lime piece and speared amarena cherries.

The combo of organic cola and chinotto makes a bitter-sweet combination.

Hidden Secret

1.5 oz/45 ml fresh lime juice
0.25 oz/7.5 ml ginger syrup
0.5 oz/15 ml cream of coconut
0.25 oz/7.5 ml strong cold brewed coffee
0.25 oz/7.5 ml Alamea Hawaiian Coffe Liqueur
0.5oz/15 ml World`s End Tiki Spiced rum
1 oz/30 ml Plantation OFTD overproof rum
1 oz/30 ml Plantation Stiggin`s Pineapple rum
1 oz/30 ml fresh pineapple juice
Garnish – 3 speared Fabbri Amarena cherries, orchid and pineapple leaf.

Add ingredients to a blender. Blend with 1 cup/2.5 dl crushed ice at high speed for 5 seconds, pour unstrained into a suitable tiki mug, or glass.

In the picture I used 2 mugs that belongs together and are called “Lieutenants Marqative and Posquesan”, made by Robbie Toth and you can view his artwork on Instagram here. Swizzle stick by MkGrider.

And like i said in the beginning of this post, the World`s End are launching two more rums! the Dry Spice and the 57 Navy Rum. You can find World`s End Rum on instagram here. They just won bronze medal for their new Navy Rum at the German Rum Festival,

They now have four rums in their range of rums, and a Falernum. They are so worth checking out!

Nu Lounge Bar Tiki XMas Tribute to the Mai Kai Party & a Tasty Dessert with Alamea Spiced Rum!

Two posts in one … the Nu Lounge Bar Tiki XMas Tribute to the Mai Kai party and a sumptuous tasty tropical rum dessert recipe.

I think it doesn`t matter when or where… we always need a decadent dessert every now and then to add some sweetness and spice to life … and when they are spiked with rum it´s even better!

Here`s a tropical tiki style dessert, using the amazing Alamea Spiced Rum and Hawaiian Coffee Liqueur created by Daniele Dalla Pola, owner of the Nu Lounge Bar in Bologna, which btw on december 18th threw THE party of the year, the Tiki Xmas Tribute to the Mai Kai at the bar with guest bartenders, seminars, tiki market, live tiki carving, Polynesian buffet, tiki drinks and show at the bar, plus a live rockabilly band, the Lucky Strike, playing all night, and a tattoo artist doing alamea tattoos and a very lovely aloha vibe all around the place for almost 12 hours straight! I have added a few pics and videos after the dessert.

I was actually supposed to make this dessert for the Polynesian buffet but then it turned out not practically possible so instead I present it here so you can make it at home and you should because it´s that good…

Aloha Coconut Ice Cream with Alamea Hawaiian Coffee & Spiced Rum Pineapple!

For 3 servings, you need:

1/2 pineapple cut in 2 quarters, one with leaves still attached.
1L coconut ice cream
¼ cup (1,25 dl) demerara sugar
2 oz (60ml) Alamea spiced rum
0.5 oz (15 ml) Alamea Hawaiian Coffee Liqueur
Tropical orchids for garnish.

Cut up the pineapple in 2 pieces and save one for garnish with the leaves still attached. Peel the other pieces and slice them in ½ inch slices (1.2 cm) and set aside.

Pour demerara sugar in a nonstick pan on high heat and make sure to coat the entire base with sugar and place the pineapple slices on top of the sugar in one layer filling the pan. Cook and stir occasionally for about 5 minutes or until caramelized.

Add Alamea spiced rum and Hawaiian coffee liqueur and cook for another 2 minutes or until it`s brownish and syrupy. Set aside to cool to room temperature.

Place coconut ice cream on a serving plate, just a little bit ahead of time so it becomes a little bit soft. Garnish with the quartered pineapple and tropical orchids at the base of the ice cream. Pour the rum sauce on top.

Ideas for garnish: Crushed walnuts, macadamia nuts, mango slices, passionfruit pieces.

This is a variation of a dessert I saw somewhere and turning it tiki style! it fits any tiki or tropical party or any other occasion or just no occasion at all, it`s simply delicious! and ridiculously easy to make. The only thing to pay attention to really, is to let the sauce cool down to room temp before pouring and to not take out the ice cream too early, but at the same time allow it to become just a little bit softened.

The Alamea exotic infusions are available at various places in Europe, and soon in the US and an online source is in the works. I will post more info when I know.

Nu Lounge Bar and the Tiki Xmas Tribute to the Mai Kai Party

Nu Lounge Bar is amazing,  ecclectic and one of those tiki bars so full of things everywhere that you never get tired of looking. And the drinks … they are great, the menu fun and variable (and beautiful) the bartenders excellent and the aloha vibe is embracing you like a soft Hawaiian breeze…

There`s a restaurant there too and you can eat both outside and in the bar and Italian food does not suck … personally I`m a huge pasta lover but there`s so much more. But the last thing I had there the day after the party was an amazing lasagna al forno with a Nu Painkiller! not a bad combo.

Before the party we had a tasty fusilli pasta dish for lunch with a lovely tomato sauce served in a huge pot, very typically italian and with tiki drinks to wash it down of course … or was it rums shots? and during the party there was a Polynesian luau style buffet with all kind of tasty things. You can say that both the”food-me” and “drink-me” was very happy! but it was so much more than just food and drink, the ambiance was fantastic, the seminars interesting, the Lucky Strike band great, the tiki market beautiful with plenty of mugs from Maka Tiki (mostly)and wood carvings from Tiki Matt and Tiki Sam.

Here`s a few photos and videos of the fun, not the best of quality but hey I wasn`t there as a professional photographer … I was there to meet friends, party and visit the Nu Lounge Bar!

It´s a Zombie…

The topic of this party, Tribute to the Mai Kai.

Tiki Diablo Mai Kai Mug 2017. This mug is based on the Barney West tiki, one of the tikis in the Mai Kai garden. Amazing mug!

The tribute drinks.

The man behind the party … Daniele Dalla Pola, owner of the Nu Lounge Bar and Tiki King is on his throne, so the party can start!

But before that, our lunch…

And of course, espresso!

Then tiki drinks… this is Kama` Aina`, a mix of Plantation OFTD, tropical juices and spices.

Don the Beachcomber is watching over us.

And the rums…

Cool tiki mugs on the shelves in the bar.

From another era…

The King of fruits!

Seminars, here with Oriol Elias talking about tiki in his “Expanding the tiki flavors palette” and Clementine Guillot presenting Rhum Damoiseau. There was also a Masterclass called “Banks: il Rum di nuova generazione” by Daniele “James” Pons, sponsored by Bacardi, but I didn`t see it because it was in italian and I wouldn`t have understood much 🙂

After the seminars, the tiki market started. Mugs from Maka Tiki and wood carvings from Tiki Matt and Tiki Sam.

Mugs and decanters from Maka Tiki. http://makaproject.altervista.org/ and https://www.facebook.com/MakaTikiProject/ and  http://www.makatiki.it/

Carvings by Matteo Cappellozza aka Tiki Matt,  https://www.facebook.com/Tiki-Matt-1198157160275432/ and Instagram – @tiki_matt_

Moai by Tiki Matt and it`s mine…  🙂 (happy happy)

And tiki carving by Samuele de Vietro aka Tiki Sam,  https://www.instagram.com/the_tiki_sam/?hl=en

I bought this cool little tiki while Oriol scored the one and only pineapple jigger…

Bad mobile pic… the pineapple jigger on the left side, how cool is that!?

More drinks! this one in a Re`al mug designed for Daniele Dalla Pola by Baï Tiki ( http://bybai1.wixsite.com/artbybai )

The Last Fang with edible cinnamon straw… I get really happy when I get these kinda drinks in my hand!  rummy, fruity, spicy, rich and big! (by Oriol Elias)

And here´s the recipe.

And the man behind it, Oriol Elias, www.threeofstrong.com

And the oh so tasty Elixir Tropical…

Created by Maurizio la Spina. It was so tasty I ordered more than one… This amazing cocktail was in the Bacardi Legacy Competition.

The Nu Mai Tai with passion fruit…

Happy bartenders 🙂

And the rockabilly band Lucky Strike kept playing all night…

Me getting the alamea tattoo, both a memory and a hommage.

One of the things I like about this place… among all the tiki stuff you see a deer horn?  🙂

And some videos…

What a party! they say this was the party of the year and I agree on that, it was amazing.

Mahalo and Aloha!

Three Dots and a Dash.