TDN NUKU HIVA

These days i rarely attend the TDNs since i`m not at the same lazy job i used to have in the good old days when i attended every thursday….:-) mind you, the TDN starts in the middle of the night where i am…but who can resist mixing up a tiki drink for TDN Nuku Hiva?

For those who doesn`t know, TDN stands for “Thursday Drink Night” and is a online gathering and celebration (but some also meet in person, i have done a TDN once in the US with Kaiserpenguin for example and i think i did one from New Orleans too) of cocktail mixing with cocktail bloggers, spirits writers, bartenders, and drinks enthusiasts.

It takes place on thursday nights, once a week mostly to chat and mix up tasty and sometimes crazy cocktails based on a given theme which can be a particular spirit, mixer, bitters, fruit, memorial or something else.

This thursday the theme was Nuku Hiva.

I have special appreciation for Polynesia and i have spent time reading many books about French Polynesia and the Marquesas islands over the years whose history i find fascinating. The Marquesas are a chain of ten large mountainous islands and some smaller islets in east-central Polynesia and it`s ancient name is Henua Enana – The land of men.

These are some of the most remote islands in Polynesia with a rich history as wild as the beautiful nature.

But the TDN topic Nuku Hiva have a scary back story…

This is what the Mixoloseum blog writes:

[The] theme will be “Nuku Hiva” based on recent events on that tropical Polynesian island. A little back story:

In early October, the charred remains of a German adventurer were discovered at a campfire site on a South Pacific island. The tabloid media were quick to portray the slaying as a possible case of cannibalism on Nuku Hiva, an island historically known for human sacrifice. But locals are offended and experts say such killings are a thing of the very distant past.

You can read the rest of the story here. Seems to me like a one mad man crime and i believe these sort of crimes are unusual there. But it´s not that sad and disturbing story that is the reason for inspiration of this TDN but rather the outstanding potential of tiki material here.

So this was the rule – Make a tiki drink with at least one German ingredient, bonus points if you use fire. Participants could log in to the Mixoloseum chat room to mix it up in real time with the rest of the boozenerds.

So i don´t need much encouragement to get going with a tiki drink and so a drink inspired by the Marquesan island Nuku Hiva i did and with fire of course, properly served in a tiki mug:

NUKU HIVA WARRIOR


1 oz Smith & Cross

1 oz Cruzan blackstrap

0.5 oz fresh lime juice

0.5 oz sugarcane syrup

0.25 oz FairTrade Coffee liqueur(or other)

0.25 oz The Bitter Truth Pimento Dram

1 oz pineapple juice

Shake hard with ice and strain into tiki mug with filled with crisp glistering crushed ice and throw in a fresh mint sprig. Or make it the way i did with a ice-cone.

Place half limeshell on top filled with overproof rum and set on fire.

HOW TO MAKE THE ICE CONE

Fill a pilsener glass with shaved or crushed ice and stick a straw through it all the way to the bottom. Put in freezer overnight. Next day warm up the glass with hot water so the cone slides out off the glass and then melt enough at the top to expose enough straw to drink from. Put in glass.

Okole Maluna!

Here´s the link to the drinks that were made that night on twitter.

UPCOMING TDN – Trader Tiki’s Exotic Syrups

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Heard about Trader Tiki`s Exotic syrups yet? no??

If not – let me tell you what lovely genuine yummy and handcrafted syrups these are…I`m really happy to see these syrups now avalable and for purchase. Long ago i tried a few of them and they were pretty fast used up! and mind you i`m not a bad syrup maker myself. Theses syrups have something little extra in them, it can be a thickness…or something in the flavor that is there but you can´t exactly say what it may be. But after trying them you know for sure that this is genuine homemade syrups made with love and craftmanship.

Here is where to get these marvellous syrups – http://www.tradertiki.com/store/

Now….in a about a week and a half (feb 11) there will be a Trader Tiki Exotic Syrups TDN! Here´s your chance to indulge in a range of exotic cocktails being made right on the spot during the evening and night using these exotic syrups – and to have fun with a bunch of cocktail folks of all sorts.

You are totally free to add your own drinks or just to drink others or even to just lurk – the choice is yours but y`all are very much welcome to log in to the Mixoloseum chatroom at 7 pm est on feb 11. As it is almost two weeks left until this exciting TDN takes off you have the time now to get yourself a bottle or two of these handmade  flavorful exotic syrups!

Mixoloseum is a Creative Place! keep mixing…keep shaking…keep stirring..

TDN Tiki sure was a blast

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There´s a demand for more posts from the TDNs that includes some of the comments and i do agree, its fun reading – especially if you`ve been there for a while and gotten to know the wonderful people who populate the mixoloseum chat room, but a few comments cannot really give a true picture of how it is to take part of this online cocktail party, so if you haven´t been there yet – please stop by, we don´t bite and you don´t must mix a drink or even talk, but i`m quite sure you would want to once you`re in!

And besides all the fun and all the crazy jokes, there´s some serious discussions going on about how to mix good drinks and everything from making ingredients to the quality of spirits – the wealth of knowledge that springs forth outta this chatroom is immense.

The TDNs are every thursday from 7 pm EST in the Mixoloseum chatroom – http://bar.mixoloseum.com/

I think this by far must have been the funniest of the TDN´s i`ve taking part in but there has been many…50 TDN´s since the first to be exact (not counting the one this last thursday which was sponsored by Kahlùa coffee cream) and i have missed only a few so i`m not sure. But one thing i know and that is that we broke the record this time. I`m not sure how many we were at the most but before i had to leave we were 43 happy imbibers in there.

And that of course makes up for many drinks and the theme this time when we celebrated our one year anniversary was a theme well worthy our one year celebration –  Tiki. Both Jeff ”Beachbum” Berry and Martin Cate stopped by and the prizes were also many and fine – and now and then enlightening and informative or just plain funny announcements ”by Stan” popped up to help keep things in order.

“Stan Jones Announcement to all:

Junkhauler!  I approve of your use of an ingredient no one has ever heard of, yet you claim you can “find it at your local grocery store Perhaps you’ve died and are actually visiting SJ Mart, where we do indeed have the juice of every nut. For your Holmes-like efforts, you have won your book of choice from the Mud Puddle collection!”

Prizes included the new series of Mud Puddle Books’ cocktail guides, a gold barspoon provided by Cocktail Kingdom, booze provided by the CSOWG, tiki mugs and ingredients from Cass (junkhauler) and the CSOWG.

Yes this was the happy imbibers night..

Dr. Bamboo : I need a t-shirt with “it’s getting all drunk in here” on it.

Camper : Dont forget to put people’s names nerd- we’ll never remember.

JenTiki : It’s past my dinner time gang. Might drop in later. Bye for now.

Camper : It must be weird to eat dinner somewhere other than in front of the computer.

Deviator : In honor of TDN – Tiki Drink Night – I will be selecting recipes at random from Sippin’ Safari

Martincate : Stand by for action!  Any thing can happen in the next half hour!

Kaiserpenguin: I am not passing out until 3am EST

And people were anxious to get their drinks up, the queue was long…i`ll forever admire Rick `s patience with and ability to keep the infamous queue in order through the night.

Marshall to Kaiserpenguin (22:08:48):
I have 296.7 drinks to add to the queue. Please place them in alphabetical order by number.  😛

Bonzo Gal: Put me in the queueueue, please

Tiare : Dont forget i`m in the queue..

Rumdood: I wish to be in the queue

JohnTheBastard: Stick me in the queue, please

Ryan : Please queue me, Rick.  Mine has fernet.

Dbeach :What’s the state of the queue?

Kaiserpenguin: Yeah, you want in?  It’s long.

RumScout : /me has modified the Scorpion with Elad…. we’re calling it the Stingray. AM I IN THE QUEUE YET?

Tony_harion : We might need a second chat room just for this queue

Dr. Bamboo: I will have that engraved on my tombstone:  “There is always a queue.”

Drink-well :What’s the queue?

ColTIki: who is up?

Dr. Bamboo: Someone wave an open bottle of Fernet under Rick’s nose.

Dr. Bamboo: What is the queue?

Frederic: The queue is chaos

Ryan: The queue is thunderdome

Tony_harion: I´m beginning to think there´s no such a thing as a queue.

DPlanner: Queue is on hold for a bit, per the queuemaster

And so it went on..

One of the other announcements encouraged us to find our Stan T-shirts – ”First person to post a picture of themselves in their Stan Jones t-shirt on Facebook and in here gets a muthaboudreauing prize”

(unf mine was in the laundry)

Who won the prize? John or Blair? that remains a mystery.

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Later in the night there was a communal fernet shot – i bet it was the first global communal online fernet branca shot ever made:

Stan Jones Announcement to all:
Everyone go get a shot of Fernet now. Do not hesitate!  We will do it like the A-Team.

Drink-well: do a countdown…

cocktailnerd :10
kaiserpenguin:5
kaiserpenguin:3
BonzoGal:4
kaiserpenguin:7
cocktailnerd:1
cocktailnerd :!
tony_harion:15
kaiserpenguin:0

shot!

”mmmmmmmmmmmmmmmmmmm!”
”That was awesome”
”hic”

BAM!

I managed to create two tiki drinks for this TDN and they were, even if not my best totally drinkable.

PO´AHA PUNCH (meaning Thursday Punch)

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1oz Old New Orleans Cajun Spiced Rum
1oz El Dorado 15yo
1 oz Clemènt VSOP
0.5 oz fresh lime
¼ oz simple syrup
0.5 oz coffee liqueur
1t cream of coconut,
Fresh pineapple juice to top.

Run in blender until smooth with crushed ice. Pour in tall glass, top with fresh pineapple juice and more crushed ice to fill,dust nutmeg on top and garnish with a cinnamon stick.

TIKI CELEBRATION

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1oz LH 151 rum
1oz Scarlet Ibis rum
0.5 oz fresh lime
¼ oz simple syrup
1t absinthe
Top with Rootbeer.

Shake and strain into glass filled with ice. Garnish lime.You can actually sub the rootbeer with some Root and canesugar coke.

TDN CELEBRATES 1 YEAR ANNIVERSARY! And its TIKI!

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TDN TIKI-TIME! THE WORLDS BIGGEST ONLINE COCKTAIL PARTY – ONE YEAR CELEBRATION!

I can´t believe how fast time has flied, its time for our 1 year anniversary of the Mixoloseum’s weekly online cocktail party – Thursday Drink Night aka TDN!

It started so small and it has grown more than i could imagine during this year that has gone. There has been many nice cocktails made – no less than 500 original cocktails – and that during 50 TDNs and every time its fun to be there chatting and mixing the night away. I have lost count on how many beautiful sunrises i´ve seen during aTDN night.

To quote Rick over at Kaiserpenguin who is the founder of this tremendously fun event:

“When Thursday Drink Night began as a small gathering of booze nerds who just wanted another excuse to hang out and mix cocktails, I had no idea we’d be looking back a year later at 500 original cocktails and a mountain of prestige.

Brands are now building TDN into their marketing budgets, and it has become the “cool thing to do” as word continues to spread.  And not little brands, but huge marketing behemoths like Diageo. Live events are no longer a special treat, but built into nearly all upcoming sponsored nights.”

“The Mixoloseum has hosted 50 Thursday Drink Nights since the first mixological day. In that time, cocktail enthusiasts, writers, and bartenders have created over 500 original cocktails using everything from Fernet Branca to buttermilk.

Guests who once came in fear of all the homemade syrups and bitters being slung about like fool’s gold in the chat room now make their own cinnamon syrup, have two local sources for Ting (in case one runs out), and don’t bat an eye when someone calls yellow Chartreuse instead of green.”

So arm yourself with your rums, other spirits, fruit juices, syrups, bitters and tinctures, crazy garnishes plus your tikimugs and glasses and join the fun together with our beloved Guest Jeff “Beachbum” Berry, and the whole array of cocktail enthusiasts, bartenders and cocktail bloggers and if you submit a drink you have the chance of winning premium prizes.

Here are the details:

The Prizes

Best Original Tiki Drink – 50cm gold Japanese bar spoon
Best Gin Cocktail – Bottle of Port of Barcelona gin signed by the distiller.
Best Absinthe Cocktail – Bottle of Obsello absinthe signed by the distiller.
Best Spiced Rum Cocktail – Bottle of Old New Orleans Cajun spiced rum
Last One Standing – If you close the doors on our party, you will get yourself a pick of one of Mud Puddle’s six new cocktail book releases.
First two newcomers who submit a drink – More books! Pick from Mud Puddle’s line-up.

We’ll also be giving out Annual Awards throughout the night (e.g. Person who consistently submits the worst drinks).

To join TDN Tiki – sign in to the Mixoloseum Chat Room this thursday sept 3rd at 7pm Eastern and join the TDN which will go on until last man standing to blow out the tiki torch or we all get moemoe.

Okole maluna!

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MARTIN MILLER`S GIN & SPONSORED TDN

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When i first tasted Martin Miller´s gin i found it had a special flavor and i really like it, it has a smooth and a bit earthy-bitter juniper flavour paired with an overall pleasant spicinress and slightly bright citrus and herbal flavours in between.

There´s one thing i specifically like with good gins and its that you can make such refreshing cocktails as gin contains both fruity, citrusy, earthy and spicy elements.

Actually gin is flavored alcohol – but it isn`t that simple.The alchol must be re-distilled and made from grains of the highest quality, there´s a lot of herbs, spices, roots and citrus peels involved which are picked from all over the globe and individually treated. All done by recipes kept secret to only a few of the makers.

And then you have the distillation which is a whole process of its own.Martin Miller`s gin is distilled by a single pot still (as opposed to most gin`s using three pots) using only the heart of the distillate, discarding the rest which isn`t re-distilled.This single pot still which seems to make the flavours more concentrated is called Angela and was made in 1904.

This is the gin that uses pure soft glacier water from Iceland because this water is said to be cleaner, softer and full of life force. I find that pretty amazing that they actually ship the gin all the way to Iceland! There its blended with more neutral spirit and glacier water, then its shipped away again.

There´s no doubt that this is very soft and i wouldn`t mind trying that glacier water sometimes just to see how it tastes by itself, i just don´t know how a bottle of pure glacier water from island would reach me unless i go there myself.

As for steeping the herbs and spices the old traditional methods are used where the botanicals are steeped overnight in spirit and hot water and this gentle maceration is what is needed to create a premium gin.The dried citrus peels are also separately distilled in order to achieve a brighter citrus flavour.

The dried bitter seville orange rind is the most important botanical after juniper in gin making and personally i love the bright seville orange flavour – it has such a refreshing aromatic aroma, and my homemade seville orange syrup always goes fast.In Martin Miller`s gin lemon and lime rinds are also used.

These are the botanicals used as far as i know, surely there are some secrets too:

Juniper, seville orange, lime, lemon, coriander, angelica, liqorice root, cassia bark and to bind it all together and impart a floral aromatic flavour – Florentine iris.

I try sometimes to make just one cocktail in my posts but mostly it doesn´t work, and that is simply because i enjoy making them so much! So here are four, at least its not ten! three of them was submitted to the TDN. Unfortunately they are all quite similar, that is because i like the light and fresh style of drinks with gin, like gin&tonic.

GRAIN OF PARADISE  G&T (GOP)

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1.5 oz Martin Miller`s gin
0.5 oz GOP syrup
0.5 oz fresh lime juice
Top with a good quality tonic water

Build in glass over ice and garnish with lime wedge or if you can find it – Grain of Paradise leaves.

This is a very fresh G&T with a slight peppery note, the flavor of Martin Miller´s gin shines through just perfectly – serve it with the glass loaded with large ice cubes!  This is for the moment my favorite cocktail.

GRAIN OF PARADISE  SYRUP

Make a simple syrup using 1:1 water and raw sugar, add a handful lightly toasted grains of paradise seeds and boil lightly for 2 minutes, then reduce the heat and simmer for another 5 minutes, cool and strain into a clean bottle.

The grains of paradise seeds adds a slight earthy hot peppery aromatic flavour.The plant is related to cardamom and surely looks very similar but with thinner leaves, also reminding very much of the ginger plant. Its also called Guinea pepper or Melegueta pepper.

GOP`s are found (at least here) in speciality stores and by health or herbal medecine suppliers.To substitute GOP you may use a mixture of pepper and a little ginger.

GIN CHILI

gin-chili

2oz Martin Miller`s gin
Juice of ½ lime
piece of red chili
0.5oz simple syrup
1 stalk fresh mint
Tonic.

Muddle chili, lime, mint and simple. Add gin, shake and strain and pour into ice filled glass.Top with tonic.Garnish one large red chili and mint or other green leaf.

MARTIN MILLER´S SPONSORED TDN

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As a grand finale after much gin in the mixoloseum chat room we were sponsored by Martin Miller´s gin this last thursday and there were many drinks parading. Part of the crew were doing TDN live from Bourbon and Branch in San Francisco.

This was the announcement:

TDN – Martin Miller’s Gin  Thursday Drink Night has had a love affair with gin lately, and I’m pleased to say it’s ending on a sultry note. Martin Miller’s gin is like the triple cream offering on the cheeseboard. You save that last cracker and dot of kumquat-vanilla jam for the final remaining sliver of goopy heaven.

This week, Martin Miller’s gin is that morsel of yum. Join us on TDN  where we’ll be mixing an endless onslaught of original ginny libations.  A contingent of freaky mixologists will be live at Bourbon and Branch in San Francisco, mixing up MM potions live.

There will be a webcam and Camper in the same location. Saying more would be pointless.

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As far as i could see from the webcam Bourbon and Branch is a real interesting and nice looking place.

It has an intersting history taking you back to the era of Prohibition when the sale and consumption of alcoholic beverage was outlawed.Its  an actual speakeasy that operated illegally at this location from 1921 to 1933. During prohibition it was a “cigar shop” – The JJ Russell Cigar Shop –  and operated from 1923-1935 during the height of prohibition at the very same address that today is Bourbon & Branch.

This speakeasy featured five secret exit tunnels which are still there today and the exit tunnels allowed for a quick underground getaway from the basement speakeasy.The most obscure was specifically made for the ladies exit leading a safe passage a whole block away.The speakeasy actually managed to escape the the governments prohibition agents attention for the remainding time of the prohibition.

I find this fascinating, hope to be able to visit some day.

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Its really fun to see your own and the other drinks being mixed up live and commented on in addition to the global mixing in the chat room that is TDN.

The prize for the best cocktail of the evening will be voted by a poll at mixoloseum blog and the winner will receive a bottle of Bitter Truth orange bitters courtesy of Mud Puddle Books.

Usually its about 30 cocktails per night that is made when its TDN and of course you cannot try them all, but of all the drinks that were submitted, here are a few of mine plus one whimsical late-night volcano fire drink and one tasty cocktail from cocktailnerd. Many thanks to the bartender Jon Santer for mixing up our drinks at Bourbon & Branch. He was one of the bartenders who was there when B&B opened.

All the drink recipes can be seen at http://twitter.com/mixoloseum

MEDITERRANIAN SUN

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2  oz Martin Miller´s Gin
0.5 oz seville orange syrup
1 oz Aperol
Bitter lemon soda to top

Shake all ingredients except the soda, strain and pour into a hiball filled with large chunky ice. Garnish with a orange slice and fresh mint (also in the glass)

Very similar to the GOP but with a slighly orangey-bitter flavor of both the seville syrup and Aperol instead.

DANCING ELF

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2 oz Martin Miller´s gin
0.5 oz simple syrup
1 oz fresh grapefruit juice
1-2 thin slices fresh ginger
Dash Bob`s cardamom bitters (or muddle a few green cardamoms with the ginger and syrup)
Prosecco to top

Muddle ginger and simple syrup in shaker. Add gin and grapefruit juice, shake hard and strain into a highball and garnish with a ginger slice or cardamom leaf.

VOLCANO QUEEN  (by Tiare and Rick)

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1 oz Martin Miller´s  gin
1 oz rhum agricole blanc
0.5 ox fresh lime
0.5 oz orgeat.

Top with bitter lemon soda or other soda. Float Jwray. Garnish: Pour Jwray in a passionfruit shell, set alight and dust cinnamon on top to get those flames alive and sparkling.

This is an example of the kind of drinks that are most spontaniously invented on the spot during the late TDN hours.

And here is a original concoction from no other than Cocktailnerd – the  King of Word Replacements in the Mixoloseum chat room – the recipe calls for Creme de Framboise which i didn´t have, so i made mine with Creme de Cassis, it was also tasty but i`ll have to re-make it later as i want to mix it the way its supposed to.

LONDON BRIAR (By Cocktailnerd)

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2oz Martin Miller’s Gin
0.5oz Creme de Framboise
0.5oz Lime Juice
0.25oz Maraschino liqueur
0.25oz green chartreuse

Shake togehter the whole thing and strain into a ice-filled glass. Enjoy!

Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!

http://blog.mixoloseum.com/

MIXOLOSEUM IS A CREATIVE PLACE!

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TDN MUDDLE

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TDN – Muddled  Just-picked, ripe strawberries, crushed until their red satin juice stains your muddler. A few slices of ginger, mashed into a stringy lattice of spice. Two basil leaves, delicately pressed into some simple syrup, imbuing it with aromatic delight. A dash of bitters, a jigger of booze, and you have an original cocktail. Join us for this week’s TDN where we’ll be muddling everything from mint to snozzleberries.

What an announsment and oh what a joy! I`m really someone who genuinely enjoys muddling and so a muddling TDN is right up my alley and it doesn´t get less good either by having a great price in the form of a exquisite PUG muddler – the best muddler you can get your hands on.

It was such great fun to attend the muddling TDN (well, it always is) i would not have liked to miss it.

The best thing about the TDN is the fun, lovingly and friendly (and sometimes downright crazy) conversation among some of the best friends out there. Its also not only entertaining and fun, its very creative and educational as well.

Plus – it’s an online cocktail party bringing together cockltail bloggers, bartenders, enthusiasts, experts and novices from around the globe each week to create original cocktails and build on the shared knowledge and relationships in the cocktailian community. Mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning.

Host of the Mixoloseum’s Thursday Drink Night (http://bar.mixoloseum.com) is Rick Stutz  – publisher of Kaiser Penguin (www.kaiserpenguin.com)

Here are my drinks from the muddling TDN:

OLD SAGE
(Named by Greg Boehm – Mud Puddle Books)

Muddle 5 sage leaves and ¼ oz vanilla (or simple) syrup
Add 2 oz Old Tom Gin (I used Haymans)
Juice of 1/2 lime
1.5 oz fresh ruby grapefruit juice
Top with a little lemon soda like Schweppes citrus fruits.
Shake and d-strain into ice-filled higihball.
Garnish sage leaves.

Its no use i even try to take a picture of this drink, the awesomest picture and garnsih possible using both sage leaves and the flowers (!) is already made by Rick who graciously let me borrow it for this blog post (its the pic at the top) and please go and read the TDN wrap-up.

There you can also sample the recipe for the winning cocktail Derek –  among others. The Derek was created by SeanMike from Scofflaw’s Den

FLAMENCO

Muddle one strawberry with 0.5 oz seville orange syrup and basil leaves.
Add 2 oz tequila blanco
1.5 oz ruby grapefruit
Sprinkle of fresh lime
Top with some Schweppes lemon
Float Jwray
Garnish grapefruit rose and basil.

MORNING COCKTAIL

Muddle pineapple and basil.
Add 2 oz white agricole
0.5 oz simple syrup
0.5 oz fresh lime
Top with grapetonic
Float Jwray.

HERE ARE A FEW TASTY DRINKS FROM THOSE I WERE ABLE TO TRY:

AMARGO DE FRESAS (BoozeFox)

Muddle two hulled medium strawberries in a shaker with 1 oz simple syrup

Add:

1.5 oz reposado tequila
0.25 oz Cointreau
0.75 oz of Campari
0.75 oz lime juice
5 quick dashes of Fee’s Old Fashioned Bitters
Ice

MEDICI MUDDLE (Samuraibartender aka Chris Stanley from Rookie Libations)

1oz Punt e Mes
1/4oz Bols Genever
3/4oz Aperol
1 thick slice fresh Orange
1 cube Pineapple

Muddle fruit in Genever & Aperol, add remaining & shake w/ ice. Strain into a champs flute & top w/ Prosecco/Cava/dry bubbles.

EVIL CHARTREUSE SWIZZLE (Rick from Kaiserpenguin)

2 cubes pineapple
mint
0.25 oz J. Wray overproof rum
1.25 oz Chartreuse
0.75 oz lime juice
0.5 oz falernum
Muddle pineapple, mint, and J. Wray.

Pack glass with ice, add Chartreuse, lime juice, and falernum. Swizzle while cackling.

BRONZE TIGER (Kaiserpenguin)

Muddle 4 pieces pineapple, 1/2oz lime juice and 1/2oz cream of coconut

Add:

1oz white rum
1oz dark rum
1 d Angostura bitters

I so wish i would have been able to try the Derek but without Domaine de Canton its not so easy.

All drinks can be seen at https://twitter.com/mixoloseum

Join us every thursday at the TDN! and tonight its sponsored by Martin Miller`s Gin.

BOLS GENEVER TDN

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Picture by John Hearn – The Bastard´s Booze Blog.

Genever manages to taste like gin and whisky at the same time..Initially gin was very similar to genever, but over time it developed a distinctive style, eliminating malt wine. But the original juniper flavored spirit was genever – originating from Holland.

As always this TDN was fun and educational. Little did i know about the history and making of Bols Genever but that was soon changed when Tal Nadari started to educate us on the history of the making of genever and gin.

There are several recipes for genever but this specific recipe do not use any sugar. There`s Jonge jenever “Jonge” (young) jenever which has been in existence since the 1950`s – and there´s Oude (old) jenever, often spelt as genever, is jenever prepared according to an old recipe.] So “oude” refers to an old “style”, rather than the spirit having been aged.

The malt wine content in actual Jonge Jenevers out there in average is around 5% while oude jenever this is around 20%.The reason why the distillers made a less malt wine genever is that they had just survived two world wars and the supply of grains was low.

Genever (or “jenever”, as it is often spelled in Holland and Belgium, or “genièvre” as is common in France) may only be labeled as such and sold as such in the EU if it is made in Holland, Belgium, the departments 59 (Nord) and 62 (Pas-de-Calais) of France and the provinces Nordrhein-Westfalen and Niedersachsen of Germany according to the European Union in EU declaration 110/2008.

Here´s how Bol´s Genever is made:

It starts with the malt-wine which is based on rye, wheat and corn.The whole grains are milled and treated with malt.The malt has to transfer the starch into fermentable sugars. After addition of the yeast it takes 5 days ( 5 x 24 hours) to finalize the fermentation.These 5 days are very important for the creation of all the critical taste components in the Bols maltwine. In a 3 step distillation( in copper stills) the alcohol percentage reaches 47% abv.

The maltwine needs a maturation period( the marriage time)of several weeks to balance the taste component.Only after this marriage time the maltwine is ready for blending in the final product.

The neutral grain spirit used in Bols Genever is base on wheat. After a 3 days fermentation and a distillation process in 6 copper columns ,the taste of this alcohol at 96% abv is very neutral.

Then the Juniperberry distillate is added. Bols Genever has a slightly juniperberry smell and taste.The juniperberries are soaked in maltwine and after some time distilled in copper pott-stills.

And  the mix of botanicals – as part of the taste profile there´s a mix of botanicals soaked in grain neutral spirit and after some time this mixture is distilled in copper pot- stills.

The final blend is adjusted to 42% abv by adding very neutral tasting de-mineralized water. A marriage time of several weeks is needed after blending to create the smooth, complex and well balanced taste of the 1820 recipe of Bols Genever.

And here are two drinks i fell in love with that night..

Craig Herman from Colonel Tiki created this concoction which i found extremely tasty and it also won the TDN:

G.V.D COCKTAIL

gvd-cocktail

2 oz Bols Genever
0.5 oz pineapple juice
0.5 oz fresh lemon juioce
0.5 vanilla syrup
3 slices serrano or jalapeno peppers
Pineapple chunks
Angostura bitters – dash

Muddle pineapple & pepper with juices and add the rest of ingredients and shake, strain and serve up.

Garnish lemon twist ( well..i added a jalapeno and a pineapple wedge instead – bec i was too lazy to make a lemon twist….yes for real…it was TDN..)

Then Rick from KaiserPenguin came up with this one – equally tasty…and no joke..the JWray has power.

I like the name – Malt Gasolene = Genever + JWray

MALT GASOLENE

malt-gasolene

2 oz Bols Genever
1 oz Citadelle Reserve
0.5 oz simple syrup
Dash orange bitters
Swizzle and float JWray overproof

There were much more tasty concoctions made, you can sample them at http://twitter.com/mixoloseum

Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!