GunRoom 2 Ports Rum

Here`s an interesting rum with great taste from the Swedish company, Renbjer and Magnusson. GunRoom 2 Ports Rum is a blend of aged and unaged rums from Jamaica and Trinidad. Just like the GunRoom Navy Rum, the 2 Ports Rum is also their own creation/brand with a very similar label although it´s a different type of bottle. This rum belongs to the GunRoom Pouring Range. The pouring range is high quality products at reasonable prices so that in the bar you can afford to pour good spirits into the usual drinks.

This room is a mixture of two different origins. It consists of a aged rum from Trinidad with an age between 2-5 years and a minor portion of unaged Jamaican pot still rum. It`s a bright rum with character where the taste comes through in drinks. Perfect in Daiquiris or other rum cocktails. And a daiquiri – which is the rum test cocktail – is one of the two drinks I made.

But before that, here´s my impressions from sipping it neat.

Nose: The nose is fruity with mashed ripe tropical fruits, I get to think about mango, pineapple, peaches, apricots and banana surrounded by sugarcane sweetness..

Mouth: I like flavorful rums and this rum has character, with flavors of tropical fruits same as in the nose with a hint of….arrack? could be because the first GunRoom rum has it. It`s fruity in a sort of light way but not so light it loses it´s character, it has a well defined flavor. It`s a good rum for cocktails, especially daiquiris and of course it`s a pleasant little sipper too.

Aftertaste: In the aftertaste the banana flavors says “hi” most likely hailing from the Jamaican pot still part of the duo. It`s a light aftertaste that does linger shortly but nicely.

The color is clear due to the active carbon filtering taking away the color derived from the barrel during ageing. The abv is 40%, 80 proof.

Conclusion: I can`t find anything negative about this rum, it´s a great overall rum for cocktails and sipping neat. I don`t think anything is added to it. The only thing maybe could be that I would love to try it at a higher abv with a bit more bite…

I decided to mix the GunRoom 2 Ports with another rum to see how it went, so I picked Plantation OFTD for that since a little kick of overproof always is to my liking. Then a little sweet, some sour, some weak and a little spice and bitter in the form of a float of Campari which I think turned out really well because the Campari played nicely around with the flavors in the drink.

2 Ports Cup

1 oz/30 ml GunRoom 2 Ports rum

1 oz/30 ml Plantation OFTD overproof rum

0,75 oz /22.5ml Alamea Peach Brandy Liqueur (soon to be available worlwide by Daniele Dalla Pola, review of his exotic infusions coming soon.)

0.5 oz/15 ml Campari to float in a half passionfruit shell on top of the ice.

0,75 oz /22.5ml fresh lime juice

0.5 oz/15 ml fresh pineapple juice

0.5 oz/15ml passionfruit juice

The passionfruit seeds from one passionfruit.

Add everything to shaker except the Campari and shake hard with ice, strain into a snifter. Add the passionfruit shell with the Campari float on top of the ice, to be floated before drinking. Garnish with pineapple leaf.

And of course I wanted to test this rum in a classic daiquiri (Jeff BeachBum Berry formula) and it passed the test and did well.

GunRoom 2 Ports Daiquiri 

2 level teaspoons sugar blend –
(4 parts organic white cane sugar to 1 part turbinado or demerara sugar)
1 oz/30 ml fresh lime juice
2 oz/60 ml GunRoom 2 Ports rum
Garnish: lime wheel

Combine the sugar blend and lime juice in a mixing tin and stir until the sugar has fully dissolved into the lime juice.
Add the rum to the sugar and lime mixture, along with large cubes of ice, cracked with a bar spoon.
Quickly shake and strain the drink into a chilled cocktail coupe.

Garnish with a lime wheel.

Old Beachcomber Favorite – The Penang Afrididi

Penang Afrididi 2

Here´s an old favorite again, the Penang Afrididi #1. It`s a “forgotten” tiki drink from 1937 and it was created by Don the Beachcomber. I like Donn`s drinks and I like this one! it was served at Don the Beachcomber’s Caberet Restaurant in the International Marketplace in Honolulu, circa 1958.

I`m curious about the name of this drink and wonder how it came to be and where it comes from…? if anyone knows please write in the comments.

There´s vibrant old dusty magic tasty tiki history here!

There´s also more versions of this drink, for example the #2 which simply cuts the same ingredients by half, blend and strain into a cocktail coupe or glass. Also Jason Alexander at Tacoma Cabana made his version of this drink and called it Penang Afrididi #3.

Penang Afrididi #3

2 dashes of Horror in Clay Tropical bitters, 1/2 oz each lime, orange, pineapple juices and 1/2 oz passionfruit syrup, 1/4 oz each falernum and fassionola, 1 oz ginger beer, 1 1/2 oz light rum, 1 1/2 oz Deep Ones Gold Blend (a house blend of three rums he makes), flash blend all ingredients.

Here´s the fassionola again, I need to try to make my own someday and I need to get the commercial version as well (the red one) I`d love to compare them, something I`ve had in mind for a while but that gonna be another post, and I also wanna try Jason`s version.

There´s also an interesting descendent of this drink that was dates back to the Mai Kai opening in 1956 and they had two versions of it, that drink is called the Zula and it`s flavor profile has only three ingredients, Herbsaint (or Pernod), pineapple, gold rum. You can read about the Zula over at the Atomic Grog.

Penang Afrididi 

From “Sippin’ Safari” page 95 by Jeff “Beachbum” Berry

  • 1 1/2 oz. Light Puerto Rican Rum
  • 1 1/2 oz. Amber Virgin Islands Rum
  • 1/4 oz. Fresh Lime Juice
  • 1/2 oz. Unsweetened Pineapple Juice
  • 1/2 oz. Orange Juice
  • 1/2 oz. Passion Fruit Syrup
  • 1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds.

And I couldn`t resist to add some of the liquid from my jar of Maraschino cherries..and that´s what gave the drink that wonderful shades of red.

This is one of the typical old Don the Beachcomber drinks where he used his fantastic imagination to create types of drinks that at the time had never been seen before with multiple rums, juices, spices and “secrets” (like drops of Pernod)

His Rum Rhapsodies as he called them!

Next time I want to try the Atomic Grog`s Tribute to The Mai-Kai’s Zula…and i`d love to make a twist on it as well.

But until then i`ll make this – a twist on the Penang Afrididi using an aged rhum agricole sweetened with a mix of 50/50 passionfruit syrup and hibiscus grenadine.

Afrididi Martiniquaise (or Penang Afrididi #4)

Afrididi Martiniquaise

2 oz. Rhum agricole vieux (I used St James 12)
1.5 oz. Fresh Lime Juice
1/2 oz. Unsweetened Pineapple Juice
1/2 oz. Orange Juice
0.25 oz. Passion Fruit Syrup (homemade)
0.25 oz Hibiscus Grenadine (homemade)
1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds. Pour into a snifter and add more crushed ice to fill. Garnish with a palm leaf and sugarcane stick.

It turned out to be a fruity and distincly rhum agricole forward drink….not strong, just fresh! the day I have my own fassionola made i`m gonna try that in this drink!

Orchid small

Mai Tai Challenge 2015!

Mai Tai Tropical

And the challenges continues…just a quick post on the last one, which is my all time favorite tiki drink, the good old Mai Tai……

And perfect for this challenge I happened to have a very special rum mix just waiting to be used…it`s a mix of six rums that was barrel aged  for six months in an oak barrel and was made by Oriol Elías​ over at Three of Strong as an experiment, and with that I made a 1944 Trader Vic´s Mai Tai.

And the taste? well, I put it among the best Mai Tais I ever had….and I have had very many!! and the rums? Lemon Hart 151 and Lemon Hart overproof Jamaican…St James Royal Ambre Rhum Agricole…Appleton 8, Plantation 3 Stars and Myer`s Jamaican…

The result is nothing but spectacular in this Mai Tai…

If you want to get the ratios for making this rum blend head over to Three of Strong and write him a message. It`s his blend of barrel aged rums that made this Mai Tai to taste so amazingly good!

The fun thing with these challenges is that it´s not that serious, it´s all for the fun and you are free to experiment and come up with any kind of wild creations 🙂

Barrel Aged Mai Tai collage

So this is 2 oz of the Mai Tai rum blend, 0.5 oz Ferrand Dry Curacao, 0.25 oz each of orgeat and sugarcane syrup, juice of 1 lime, shaken and served with crushed ice.

Barrel Aged Mai Tai blog

The other Mai Tai I made was also Trader Vic`s recipe, a double, with 1 oz Denizen Rum Merchant`s Reserve, 1 oz Blackwell Rum and 2 oz Rum Nation Caroni with a float of Cruzan Blackstrap and then I decided to give it a wild garnish….. (pic on top of this post)

I`d suggest you head over to Instagram to #maitaichallenge2015  for inspiration…at least I get inspired by looking at how other people makes their drinks 🙂 and don`t forget to follow @el_nova_1

Here are only a few of the mouth watering Mai Tais that were submitted for the challenge, for your inspiration:

Mai Tai collage 1

 

Mai Tai Collage 2

 

Mai Tai Collage 3

 

Mai Tai Collage 4

Picture credit to the owners of the pics in the Mai Tai parade….! Cheers!

Mai Tai recipe and logo

Recipe from Jeff Berry`s Tiki app – Total Tiki! (for Iphone and Ipad) get it here.

Rum Barrel Challenge 2015

Rum Barrel Challenge logo

It`s time to bring out the rum barrel mugs (or other fancy glasses) as the third tiki drink challenge is taking place on Instagram and this time it´s a Rum Barrel Challenge! Very shortly after it was announced by el_nova_1 on the thursday, the drink pictures started to come in….

And there`s recipes to chose from, for example in Jeff Berry`s Total Tiki App there`s four different varietes. I once said that the Rum Barrel is a cool tiki drink….because there´s something very relaxing and rewarding in having a BIG rum barrel mug filled with goodness to sip…like a giant pacifier for grownups! 🙂

In the golden tiki era most Polynesian restaurants had their own version of the Rum Barrel and this is a drink you can play a lot with, switching out rums and stuff, making new varietes and that`s what I`m gonna do now.

Jamaican Barrel `O Rum

Jamaican-Barrel-O-Rum-blog w

1 oz fresh lime
1 oz unsweetened pineapple juice
1 oz fresh orange juice
0.25 oz sugarcane syrup
0.25 oz Pimento dram
0.5 oz Smith & Cross
0.5 oz Rum Nation Jamaica 8 Year
1 oz Blackwell Rum
0.5 oz Coruba overproof
Dash Angostura

Shake all ingredients with ice, strain and pour into a rum barrel mug with fresh ice cubes and garnish with plenty of mint and a bright tropical flower.

Next one up is coming full with luscuous rums and lots of Aloha! based on Don the Beachcomber´s 1940s recipe but with other rums….

Donn Beach Rum Barrel Recipe 1940s

Recipe pics from Jeff Berry`s Tiki App! get it here.

Aloha Barrel

Recipe as in the pics above but with 1 oz Koloa Coconut Rum, 1 oz Koloa Dark, float Koloa spiced and Rougaroux Blackstrap (or/and Cruzan)

Aloha-Barrel-

The last one to round up this Rum Barrel Challenge is complete with fire and two excellent overproof rums….one has a lot of pineapple flavor notes and is quite fruity and very deceiving with it´s smoothness….the other one is a intense smoke bomb…a really wild rum….it tastes like a “smoky JWray” and they balance each others flavor notes perfectly.

But they will not be alone in the barrel of course, we need one more rum and for that I picked the Rhum JM agricole blanc. So here we got fruity and smoky paired with grassy and herbal finished with a dash each of BoyDrinksWorld`s awesome Serrano Cocktail Spice and Passionfruit bitters and that makes for a quite different kind of Rum Barrel cocktail.

Sort of lighter, livelier and fresher but still deceivingly strong.

Flaming Rhum Barrel 

Flaming-Rhum-Barrel

1 oz fresh lime juice
1 oz unsweetened pineapple juice
1 oz fresh grapefruit juice
0.75 oz sugarcane syrup
1 oz Rhum JM agricole blanc
1.5 oz Rivers Royal Grenadian Rum (138 proof)
0.5 oz Lost Spirits 151 Cuban Inspired Rum
A dash (or two) each of Boy Drinks World Serrano Cocktail Spice and Passionfruit bitters

Shake it all with ice cubes and pour into a barrel mug or other tiki mug, fill up with fresh ice and garnish with mint and orchids on the side. For the flames, use two spent lime shells and place a crouton on each that is drenched in either a 151 proof rum or lemon extract and set alight.

Flaming-Rhum-Barrel-collage

So head over to Instagram and take a look at all the amazing Rum Barrel drinks! Hashtag #rumbarrelchallenge2015 and don`t forget to follow el_nova_1 the creator of this event.

The Fogcutter Challenge 2015!

FOGCUTTERCHALLENGE LOGO

This weekend there has been a Fogcutter challenge on Instagram where you could participate by making Fogcutters and variations of it and it was not a recipe contest even though the drinks should be based on the original recipes with great variations allowed….but one didn´t even necessarily have to make a drink either, it could be a drink from a bar as well, but it was a picture contest! and there is a prize!

And just to have fun and get an excuse (if such thing is needed….?) to drink some rummy tiki drinks 🙂 106 posts were made…

The whole thing was invented by El Nova last weekend when it was the Navy Grog Challenge, it was created because Jason Alexander (Tacoma Cabana – they actually serve no less than 7 different Mai Tai variations!) had an awesome Navy Grog recipe and El Nova thought it would be fun to make a Navy Grog challenge and post it up on Instagram to see how people display their drinks.

Then he asked Jason and a few other people to help promote it on Instagram. And then I found out from seeing a blog post on the Navy Grog Challenge made by Oriol over at Three of Strong and decided to join in to the fun!

Navy-Grog blog w

My Navy Grog made with Jeff Berry`s Navy Grog Cone Kit which can be purchased at Cocktail Kingdom!

Now I came in too late for the Navy Grog even though I even posted up a pic of one of my Navy Grogs, and so then I decided to jump into the Fogcutter Challenge.

There were a lot different takes on this classic tiki cocktail, with everything from an Oyster Cutter garnished with a real oyster (!) to Jason Alexander`s triple flaming Scullcutter to a fantastic looking Cobra cutter in a black tiki mug made by Rob Hawes (Maui Tiki Tours ) containing Lost Spirits Polynesian rum, Oriol`s (ThreeofStrong) awesome looking Fogrummer to a Frankencutter and the classic New Orleans Bali Hai Foggcutter.

There was no shortage of imagination!

Fogcutter recipe collage 3

Pics of recipes taken from Jeff Berry`s Total Tiki App, courtesy Jeff Berry! you can purchase the app (Iphone and Ipad) in the Appstore! to me, it´s a must-have, I use it all the time, so handy…..The Total Tiki is a unique recipe database of almost 250 great exotic drinks and Tiki cocktails. read more about it on Jeff`s own blog.

They really got me into a Fogcutter experimenting mode….so I made four different varietes, all in a rummy style because I was in a rum-mood….isn`t it fun how booze nerds can come together online and do something like this? it reminds me of the old Thursday Drink Nights, the so called TDNs which we did back in around 2008-09, the best drink and photo wins a good prize….and along the way we have a lot of fun!

I don´t know what the prize is or who will win it because that is not yet revealed but I know one thing, this is all for the fun of it! and along the way you get a lot of inspiration and you get to imbibe a couple of nice tiki drinks too, so what`s there not to love?

 

Foggcutter recipe Bali Hai and Viking collage

Here`s a picture parade of a few of my screen shots of some of the drinks and further down are my own versions with recipes. I also post up pictures of the recipes on which all these drinks in the Fogcutter Challenge were based so you can make your own variations, it´s a really tasty drink I think, just one thing, the Fogcutter is pretty tart so if you like it a bit less tart, (I do) use a bit less of lemon or lime and up the orgeat a bit….

Here is a feast for the eyes! but there were many more than these…..you can find them if you use hashtag #fogcutterchallenge2015 on Instagram! there you will also see which Fogcutter picture will be the winner!

Arent they just lovely? these are a fantastic collection of Fogcutter variations!

Fogcutter Challenge 2015 collage 1

Fogcutter Challenge 2015 collage 2

Fogcutter Challenge 2015 collage 4

Fogcutter Challenge 2015 collage 3

Fogcuttercollage 5

Fogcutter Challenge 2015 Cobracutter collage

Fogcutter Challenge 2015 Bloodcutter collage

Fogcutter challenge 2015 Oyster cutter collage

Are y`all thirsty? …. I sure get thirsty by looking at these pics of amazing drinks and then finally also here are the ones i made, they differ from the original recipes in that they all contain only rums, yes I was in a total rum mode 🙂 they are based on the 1940s Fogcutter but the ratios of citrus and orgeat are a bit different.

And for some reason I decided to venture away from the traditional tall glass and use another….but I used Rob`s awesome tall woodgrain tiki mug for one of the drinks.

They are also quite similar both in taste and look, in that they are all variations on the same theme…with hm….quite similar rum selections as well, yeah that´s how it turned out! I think was in a blackstrap mode that night…and remember this was a night of experimentation….

Jungle Cutter #1

Jungle-Cutter- blog w

1 oz fresh lime juice

1 oz fresh orange juice

0.75 oz orgeat

2-3 dashes Bitter Truth Havana Bitters (or Angostura)

2 oz Rhum Barbancourt 8

1 oz Rougaroux Fullmoon dark Rum

Float of Cruzan Blackstrap rum

Garnish anything tropical and exotic!

Shake with ice cubes and pour unstrained into a glass (tall or fancy) or tikimug! filled with some more fresh ice cubes.

Jungle Cutter #2 (almost identical to #1, the biggest difference is that #2 has a very generous float of Cruzan Blackstrap, which I think turned out tastier)

Jungle-Cutter-2 blog w

1 oz fresh lime juice

2 oz fresh orange juice

0.5 oz orgeat

2 oz Rhum Barbancourt 8

1 oz Rougaroux Fullmoon dark Rum

0.5 oz Lost Spirits 151 Cuban

Generous decadent float of Cruzan Blackstrap rum

Garnish anything tropical and exotic!

Shake with ice cubes and pour unstrained into a glass (tall or fancy) or tikimug! filled with some more fresh ice cubes.

Yummy and rummy….

Rumcutter!

Rumcutter-blog w

1 oz fresh lime juice

1 oz fresh orange juice

0.5 oz orgeat

2 oz Doorly`s XO

1 oz old style smoky Barbados rum (i used the Confrérie du Rhum`s Barbados Cuvee #1, not available unf…the rum is made by the West Indies Distillery)

1 oz Rougaroux Fullmoon dark Rum

Float of Cruzan Blackstrap rum

Shake and donate to a tall tiki mug filled with fresh ice cubes, garnish mint and orchid. Tiki mug made by Rob Hawes (Maui Tiki Tours )

Blackstrap Cutter

Blackstrap-Cutter blog w

1 oz fresh lime juice

2 oz fresh orange juice

0.5 oz orgeat

1 oz Real McCoy 12 year old Rum

2 oz Rougaroux Fullmoon dark Rum

Generous float of Cruzan Blackstrap rum

Shake and donate to a tall tiki mug filled with fresh ice cubes, garnish with tropical leaf and orchids.

And that was it! the ones of the four I made which I liked the most are the Jungle Cutter #2 and the Blackstrap Cutter, I must love blackstrap rum…

Finally big mahalo to El Nova and Jason Alexander and the others who made the 2015 Fogcutter Challenge! y`all should follow and keep an eye on @el_nova_1 on Instagram because as long as people do it there will be more challenges coming up……

Rum and Tiki is fun!

Gunroom Navy Rum!

GunRoom label

When I went to a rum tasting at Renbjer & Magnusson recently, there was one that kicked it and stood out…. and the star of the show was the Gunroom Navy rum! – it`s their own creation/brand – gunpowder proof, strong and bold in the flavor, it`s a blend of rums from Guyana, Jamaica, Trinidad and Barbados.

Navy Rum

Known as “Nelson’s Blood” rum was introduced to the service in the West Indies as a substitute for beer and brandy. There are two things to remember about navy rums. One is the strength. Navy strength is a spirit that has to be of high strength, over 57% alcohol.

There is also gunpowder strength which became the new navy strength at 54.5% and there is navy rum which traditionally was made from any rum bought from a distillery then blended back in the UK for sale to the navy. The rums could be from a single island, or blends. Because Guyana and Jamaica supplied most rums to the UK most navy rums had their country on the label.

The GunRoom Navy Rum is 65% ABV or 130 proof, which is a bit above what is defined as navy strength. It is said that in the old navy days sailors would “prove” the strength of their rum rations by checking that gunpowder doused with rum would still burn (thus verifying that rum was at least 57% ABV.)

This rum was distributed to sailors with one serving around midday and one late afternoon – called a tot. While rations were later cut several times over a period of time, before finally being abolished in the 1970s, (known as the “black tot day” that original proof test defined what we know today as Navy Strength rum—strong, potent overproof and powerful.

GunRoom Navy Rum

GunRoom tasting

GunRoom Navy Rum is still hand bottled in small square shaped bottles with a simple label. If i was french i`d say “trés sympa” (very nice) and indeed these bottles are cute, but don`t let that fool you, the content is not “cute” – it´s bold…with rums from Guyana, Jamaica, Trinidad and Barbados in the blend you get a full flavored product packing a punch.

Nose: Wood, leather, raisin and sugarcane…dried tropical fruit peel, vanilla, toffee and spice.

In the mouth: It`s a strong and robust rum with quite a bit of wood, smoke, molasses and banana, tropical fruit, dark fruits and spices. It reminds me of a darker version of Smith and Cross. It`s bordering to rough but not in a bad way, it´s not harsh. If you like strong rum you`ll like this.

It feels like this rum could kick any cold to the moon…..and it really warms the chest.

A few drops of water opens up more fruitiness and mellows it down a bit. It´s a great rum for mixed drinks and especially well suited for tiki drinks, i think it can stand up to most mixers and juices. It´s ok to drink neat as well but it´s not for the faint of heart (or mouth) this is a rum for lovers of rums with attitude!

Navy Grog  (my version for GunRoom of Trader Vic`s from Martin Cate)

GunRoom Navy Grog

0.5 oz fresh lime juice

0.75 oz grapefruit juice (white)

0.5 oz sugarcane syrup

1/3 oz grog concentrate (if you have it) or 0.5 oz allspice/pimento dram (like St Elisabeth or Bitter Truth brands) or you can make it yourself.

1 oz gold rum (such as Appleton VX)

1.5 oz GunRoom Navy Rum

Shake together and strain into a rock`s glass with crushed ice, garnish with either a lime shell, a sugar swizzle stick or a ice cone and maybe a tropical orchid…

Potent drink!

The ice cone is made with Beachbum Berry`s ice cone mold the Navy Grog Cone Kit and it works just fine! easier than the old way of doing it by using a pilsener glass! it can be purchased at Cocktal Kingdom.

The next is the classic Trader Vic`s Mai Tai which with rums like this one can become strong and wild…

Traditionally since the 17 year old Wray and Nephew rum was gone the Mai Tai has been mixed with two rums but i also like Mai Tais mixed with just one rum, if that rum has full potential and the rum has some Demerara or Jamaican pot still rum in itself or in the blend.

In this blend i get four different rums in my Mai Tai.

GunRoom Mai Tai

GunRoom Mai Tai

2 oz  GunRoom Navy Rum

1 oz fresh lime juice

0.5 oz Pierre Ferrand Dry Curacao

0.25 oz sugarcane syrup

0.25 oz orgeat

OR you can use 0.5 oz orgeat and omit the syrup, it`s tasty too…

Add 5 dl/2 cups of crushed ice, and shake 10 seconds.  Pour unstrained into a double old-fashioned glass. Sink your spent lime shell in the drink, and garnish with a mint sprig.

Final thoughts: If you can get the GunRoom Navy Rum and like strong rums and/or Tiki and tropical rum drinks, you should get yourself a bottle!

GunRoom bottle

The Kahuna!

kalamug2

I just love the Tiki Central! it´s one of the places to go for everything tiki and it´s one of the places i go for inspiration to make drinks and you find something more often than not. Yesterday i was looking for something new to try that i could post up here as well if it was good.

And so i stumbled on Blue Kahuna´s experiment with the Trader Vic´s  Grog Concentrate (which i wrote about in my post “Navy Grog and Tiki Puka Puka – A taste test of grog mixers“)  – and found a drink that looked like way up my alley – made by Blue Kahuna and named “The Kahuna” by TropicDrinkBoy.

This is what got me before i looked at the recipe –

The Blue Kahuna – Try this . . . you’ll be in heaven . . . 

This is a part of a thread discussing the Trader Vic`s Grog Concentrate versus B.G Reynold´s Donn`s Spices #2. They found out that DS#2 is thicker and sweeter than the GC and that it has hints of vanilla while the GC has more allspice and is less sweet.

I guess they just fit to different drinks..

Anyway i went and made me a Kahuna and it was good! and pouring it into one this planets most beautiful tiki mugs makes it even better!

The mug is the Kala mug (woodgrain glaze) made by Rob Hawes aka Tiki Rob – Tiki mug artist living on Maui and here is his website, Maui Tiki Tours. He made 10 each of 4 different glazes, all fantastic work of art! i`m so very happy i got one.

Rob lives on the beautiful island of Maui with his wife and two children. He has been collecting Tiki mugs since 2002 and making mugs in his spare time since 2009. He is always excited to meet other Tiki mug collectors, so if you are ever on Maui be sure to look him up.

So here is the drink and the recipe:

The Kahuna

kahuna

Juice of half lime
1 oz pineapple gomme syrup (you can sub with pineapple syrup if don´t have gomme)
.5 oz Trader Vic Grog Concentrate
.5 oz Simple Syrup
1 oz El Dorado 3 yr White Demerara
1 oz El Dorado 5 yr Amber Demerara
1 oz LH151
2 dashes angostura bitters

There`s no instructions in the forum how the drink should be mixed so just shake the ingredients with ice, strain and serve in a tall tiki mug or tall glass fiilled with fresh ice…cubes or crushed as you like it.

Now the grog concentrate isn`t easy to get bec Trader Vic`s only sell them occasionally to the public, they use the concentrate at their restaurants. So what to sub with? well there´s a recipe for a home made mix in my post about the grog concentrate mentioned above – or you may use allspice dram – or reduce coke and mix with allspice dram…that´s the best i can think of….

The Kahuna is very near the Smuggler’s Rum Barrel . . .

kahuna 2

 The artwork on this mug is amazing! it looks like wood…but is a ceramic mug with a woodgrain glaze….And i love how the inside is bright red.

kala back

 The back of the Kala mug

Kala aloha sticker 2