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”
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.
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.
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!
When I first heard about the Meermaid rum I got quite curious, “Meermaid rum” what on earth is that? then I saw some pictures posted and they picked my interest especially since I also read positive thoughts about it written by trustworthy people. Being an infused (or spiced) rum you tend you get a bit suspicious…..too many spiced rums are way too sweet….
But not this one! in fact there is no sugar or artificial additives at all – or as the label says on the back of the bottle – “17 real fruits & spices macerated in a blend of Jamaica/Trinidad rums. No sugar, artificial flavors or nonsense added” – Bravo! that elevated my hope! btw I like how they say “nonsense” ……..
Meermaid rum comes in two expressions, and they come in some really cool stoneware bottles – a 70ml 40% infused rum and then an overproof version of the same rum at 62% in a 500ml bottle, also stone, which is really cool. The one thing I feel could be improved is the wooden cork because it doesn`t hold very tight… I wouldn`t try to bring an opened bottle with me if I was going somewhere and that`s a pity. So a better tighter cork is needed!
What this rum is – is interesting, and with an overproof version of the same rum it opens up for some tiki fun and rum pairings!
Something to note – Meermaid rum is not to be mixed up with the “Mermaid rum” from Florida, the “Meermaid” rum is infused and bottled in Berlin, Germany.
Meermaid rum began with a passion to learn how to produce flavored rum…the thought is to preserve the actual rum flavor and with the 16 all natural ingredients like fruits, dried fruits and spices they add, just enhance the flavor. The rum is recommended for use in tiki cocktails (yay here I come…) or ginger beer or ginger ale, or on the rocks.
Recommended is also pineapple…..did they say pineapple? now this really talks to me!
Meermaid Infused Rum – Conceived in a long gone Tiki Bar….
And it got even more interesting when I learnt that Stefan Waltz, the maker of this infused rum, once set up a tiki bar on a boat….and later used to be the co-owner of the since now long gone tiki bar in Berlin called “Tabou Tiki Room“….
Where he had a mermaid painted on the door to the Ladies Room, which later on also became the design picture for the Meermaid rum, a name that he first discovered on a cup from the 60s where there was a recipe for a cocktail called “Meermaid”…I love when I stumble upon interesting things like this while researching for writing a rum post…that*s how it comes that I sometimes sit up all night…
The Tabou Tiki Room was inspired by Stefan`s visits to Trader Vic in London and Munich, and the Mai Kai and Tonga Room in America and the idea of escape from the outside world that real tiki bars is all about.
Here is the history of this infused rum as told on the website by Stefan Waltz:
I used to be the co-owner of the “Tabou Tiki Room”. An infamous tiki bar, and first of its kind, in Berlin, Germany. The place is long gone now, but it was there that the dream to produce my own infused rum was born.
“Tabou” was a bar that focused on the almost forgotten, rum based cocktails of the old days served in authentic tiki mugs, and an assortment of sipping rums fifty strong. I had the pleasure of acquiring these rums from around the world.
Don’t get me wrong, I know that there are fine spiced rums out there nowadays, but I want to show that it is possible to produce handcrafted infused rum at a reasonable price, while maintaining a far superior quality to the industry standard.
I began by trying several recipes using quality rum with an assortment of exotic spices and various types of fruit infusions. After several months of experimenting, analyzing, and taste-testing I concocted several unique possibilities, but felt that something crucial was missing. In the end, it was my girlfriend who suggested the last, key ingredient and I knew that we had crafted something special. Two weeks and several business meetings later, I had found a way to make naturally infused rum in small batches.
As you can imagine, it being in charge of searching and was a fun and exciting job. However, back in 2004 I just could not find a brand of spiced rum that met with my high standards. What I found was mass produced liquor, flavored with artificial vanilla to cover up the taste of what was quite obviously mediocre rum. It was through this search that the idea to make my own bottled rum began to form.
Quite interesting story isn`t it? And now he finally has his infused rum which btw is excellent!
Here`s my thoughts on the flavor:
Meermaid Infused Rum:
The color is lightly straw and when I swirl the rum in the glass, legs are quickly formed on the sides. The nose is very pleasant with a lot of citrus fruitiness, some herbs and a bit of spices with a very slight hint of rum in the background.
The nose is very mild yet has a lot of flavor notes in it.
The taste is spicy and herbal with he rum resting discreetly in the background, it´s mild and balanced and has an interesting flavor which is complex. It also has a pronounced fruitiness. It`s more mild and balanced than I expected and there`s no “overly sweetness” or “too much vanilla” in it, there´s a clear hint of cinnamon but there`s nothing that takes over.
There`s also something else there I cannot put my finger on…cherry?
There’s fruity orange and a bit of woody spicy aftertaste with hints of cinnamon, clove, cardamom, herbs…and the finish is medium long. It`s definetily one of the better spiced rums and this one distinguishes itself from the rest in that it`s a bit different.
Meermaid Overproof Infused Rum:
The overproof version has a naturally sharper nose with creamy fruitness in it, light on the spice and little bit herbal. I really like this creamy fruitness, it`s an intoxicating scent.
The flavor is also very fruity and herbal, even a little bit floral with a touch of woody spices like cinnamon and clove. It`s mild enough to sip, the alcohol doesn`t kill you. In all I would say that both these rums are well balanced and mild enough to not overpower anything which so many other spiced rums does.
They can be both sipped and mixed! and yes they are right, it really pairs well with pineapple!
Pretty cool labels, with a skeleton mermaid on the overproof…
Wim Thielemans from Flap`s Tikis made a special tiki mug for Meermaid rum – is it the captain with a mermaid tail? or is it a tiki face? a really cool mug!
Ok and now it`s time for the drinks! i`m in the mood for pineapple, rum, lime and coconut! so it´s a lot of fresh pineapple juice and tiki drinks…
First drink is a pineapple bowl…a mix of fresh pineapple and lime juices, orgeat and three rums to make it strong plus dashes of Angostura and Zulu bitters to make it nice! the whole awesomeness is served in a scooped out pineapple garnished with pineapple leaves, lime wheels and tropical flowers.
I wish I had one of those little plastic cocktail garnish mermaids to add to the bowl….she could swim around there in all the rum…
Meermaid Pineapple Bowl
2 oz/60ml fresh pineapple juice
1 oz/30ml fresh lime juice
0.75 oz/22.5ml orgeat
1 oz/30ml Meermaid Infused rum
0.5 oz/15ml Meermaid overproof rum
1 oz/30ml demerara rum
A couple dashes of Angostura and Zulu* Aromatic bitters
Blend in blender with 1 cup crushed ice for 5 sec, then pour into a scooped out pineapple (or glass/tiki mug) and fill up wityh more crushed ice and garnish.
This drink is very refreshing!
*The Zulu bitters are hard to get outside of Brazil where they are made from local ingredients in the rainforest, ( try e-mail email@example.com ) – Otherwise using Angostura is just fine!
The next drink….looks very innocent but it is not!
2 oz /60ml fresh pineapple juice
2 oz/60 ml fresh orange juice
1 oz/30ml Coco Real or Lopez cream of coconut
0.25 oz/7.5ml cold brewed coffee
1 oz/30ml fresh lime juice
1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
1 oz/30ml aged Jamaican rum
Blend in blender at high speed for 5 sec with 1 cup of crushed iced and pour into a large snifter.
Mermaid Ginger Cooler
In a rocks glass with large pieces of cracked ice, add:
1 oz/30ml Meermaid Infused rum
1 oz/30ml Meermaid overproof rum
A little squeeze of fresh lime
Top up with ice cold ginger beer and stir
Garnish with fresh mint and lime
It packs a bit of a punch!
Grande Pina Colada
2 oz/60ml fresh pineapple juice
1 oz/30ml Coco Real or Coco Lopez
2 oz/60ml roasted coconut water
1 oz/30ml fresh lime
1 oz/30ml Jamaican rum
1 oz/30ml Meermaid overproof rum
A couple dashes of Angostura bitters
Blend in blender at high speed for 6 sec with a cup (2.5dl) cracked ice)
Pour into a goblet or pineapple filled with cracked ice.
Add a generous float of black strap rum
2 oz/60ml Guanabana (soursop) juice
0.75 oz/22.5ml fresh lime juice
0.5oz/15ml macadamia nut syrup
1 oz/30ml Meermaid overproof rum
2 oz/60ml Santeria rum or a dark Jamaican rum
Flash blend in blender with 1 cup of crushed ice for 5 sec, pour into a tall glass and fill up with more crushed ice.
Garnish: wrap the glass in banana leaf and tropical orchid.
Overall I think for this infused rum, it´s a work well done! The Meermaid rum is for those who appreciate quality handmade flavored spirits – if you want your own bottle of Meermaid you can order it here. ( I do not know if they ship outside of Europe) And if you are going to the German Rum Festival in october (15-16) you can also find it there!
Up for review is the spiced rum from Kōloa Rum in Hawaii. I wrote about Kōloa rums before and their range of rums including the spiced, but now i got a chance to sit down with it all by itself.
This is to me a cocktail rum, great for mixing up delicious tropical cocktails and tiki drinks, it fits well with from where it comes but of course it can be used in other types of cocktails as well. But me i`m sticking to the tropics!
Interesting is that Kōloa Rum is not made from molasses but instead it´s made from crystallized sugar (but it contains molasses – it actually has a high level of molasses in it) but that sets it apart from both pure molasses based rums and rhum agricole which is made from sugar cane juice. All of the rums are distilled twice in a 1210 gallon copper pot still with a copper column and condenser. The still was built by Liberty Coppersmiths in Philadelphia, Pennsylvania in 1947 and later refurbished for use in the distillery.
Kauai, also known as the Garden Island, is where Kōloa Rum is made and Kōloa rum is a handcrafted single batch rum containing pure mountain waters of Mt. Wai`ale`ale, one of the wettest spots on Earth. The Kōloa plantation was established in 1835 in Kōloa Town and the first harvest which produced two tons of raw sugar was in 1837 and it was around that time that rum production began, so rum does have quite some history on the Hawaiian islands.
There is a Tasting Room & Company Store, located on the grounds of the Historic Kilohana Plantation where visitors can sample from the range of rums and purchase Kōloa rum items and also Hawaiian Fruit Specialties and its Kukui Brand which was founded in 1931 by the Tateishi Family as a means of preserving the wild guava, pineapple, lilikoi, and other abundant fruits of Kaua`i.
I was happily surprised when i heard that they were going to feature one of my cocktails that i made in my other post, the Spiced Coconaut on their new bag that soon will be in the shop! i used some of this spiced rum as a float in that drink. I hope i can one day go there and visit them! i have always been dreaming about going to Hawaii…and here is the bag, this is where your purchases from the store goes…
Nose and Taste
The first thing that hits my nose from the spiced rum is vanilla and cinnamon with clear notes, followed by caramel and spice. In the mouth i taste cinnamon, vanilla, caramel, spice, sugarcane, some oak, quite well balanced and smooth. It would add some real nice spice notes to cocktails, especially if they contain pineapple juice since the strongest flavor is cinnamon.
It´s sweet but not too sweet, it´s spicy but well balanced – and there´s some hints of roots and also something astringent, i guess that´s what brings me to roots.
Kōloa Kaua`i Spice is a rich and fragrant rum.
Kōloa Kaua`i Spice in Cocktails
As for cocktails with the Kōloa Spiced Rum, the Spiced Coconaut was as i mentioned earlier really appreciated by the folks at the Kōloa Rum and and they made it to be featured on their cocktail catalogue as well as on their Facebook page and it looked this nice:
The recipe doesn`t call for just the spiced rum, rather it´s used as a float together with Kōloa Kaua`i Dark rum and as such it did very well. Here`s the recipe again:
2 oz Lopez or Coco Real Cream of Coconut
2 oz fresh lime juice
2 oz Kaua`i Dark rum
Float Kōloa Kaua`i Spice ( about 0.25 oz)
Shake it hard to get the Cream of Coconut well mixed in and strain into a coconut mug with ice cubes and float Kōloa spiced rum on top.
Garnish with tropical flower and pineapple leaves.
Next tropical cocktail is strong and tall…and deceptive:
Hawaiian Scratch… instead of Tropical Itch…
Tiki drinks often have some funny names, the Tropical Itch which is the inspiration for this drink was created by Harry Yee, “The Dean of Hawaiian Bartenders,” who is said to have been the first to garnish a drink with an orchid and a paper parasol.
2 oz Kōloa Kaua`i Spice rum
0.5 oz Lost Spirits 151 Cuban Rum
1 oz Bourbon
0.5 oz Ferrand Dry Curacao
6 oz passion fruit juice
1/2 tsp juice from a maraschino cherry jar to top
A couple dashes angostura bitters to top
Squeeze of fresh lime juice (about 1/4th oz)
Garnish pineapple leaves and slice, maraschino cherry, mint
Shake with ice cubes and strain into a tall glass filled with crushed ice, add a half tsp of juice from a maraschino cherry jar and a couple dashes angostura bitters.
Fruity, spicy and quite mild but very yummy…but it´s deceptive – the 151 Cuban will sneak up on you…
Here`s another cocktail for you from Jeff Berry`s Grog Log with the rums switched out for Kōloa Kaua`i Spice and Coconut:
1oz lime juice (or 3/4 of a lime cut into wedges)
1tsp brown sugar
1 dash Angostura bitters
6 mint leaves
1 oz Kōloa Kaua`i Spice rum
2 oz Kōloa Coconut rum
mint sprig, for garnish
Muddle lime juice or wedges with sugar, bitters, and mint. Add ice and rum, and shake. Strain into a double rocks glass filled with crushed ice. Garnish with mint sprig and spent lime shell.
Cool and not too sweet, spicy, minty and with a hint of coconut.
The spiced rum is funny to play with and is versatile to mix with in a lot of cocktails and tiki drinks, i could do many more but time doesn`t permit…that`ll be another time.