UK RRRUMFEST!! Let it flow…

Let it flow, let it flow, let it flow! and flowed it did…rum here, rum there, rum everywhere – the UK Rumfest & Cane Spirits Festival is heaven for rum lovers and it shows people that rum is more than a spirit – it´s a lifestyle with a whole culture surrounding it.

The UK RumFest brings together the industry’s plethora of blenders, distillers, bartenders and mixologists, writers, bloggers, brand ambassadors, rum enthusiasts – all joining in to celebrate all things rum.

Here you get a chance to try out both new and old, known and unknown rums and many cocktails , tiki drinks and rum punches of course, (oh the rum punches…) listen to sessions, dance with tropical dancers, taste caribbean food, watch bartender competitions – all to the rhythms of the caribbean and in the company of people who have that one thing in common – they all love rum!

The UK Rumfest 2011 took place from friday to sunday oct 14-16 at the Kensington’s Olympia in London with the friday reserved for the Boutique Rumfest (for the trade with tastings and sessions.) Saturday was the official Rumfest starting day and i don´t think i´ve seen a crazier crowd before when it comes to a room being packed with rum-lovers.

Also it was the London Cocktail Week starting the week before with 3 days left when i came into town:-)

But back to the friday and Boutique Rumfest. There was of course lots of rum to be tasted and since it was a calmer event we also got a much better chance to meet and talk to the producers about their products.

There´s an incredible amount of rums to be tasted, especially on the two official rumfest days, and i wasn´t able to taste it all i´m sure! i think there was over 400 different rums from well known brands like Zacapa, Foursquare, Bacardi, Havana Club, Appleton, Cockspur, Mount Gay, Chairman´s Reserve etc to smaller unknown brands like Les Coliniéres.

And apart from the big brands i got to try some of the to me unknown rums and other rums i`ve never tried before. Some of my favorites among those i´d not tried before are st Nicholas Abbey from Barbados, a top notch fantastic rum! (a review of their 12 yo will follow)

And Les Colinières – from Mauritius – naturally infused, so called “rum/rhum arrangé” in the islands of Mauritius and La Réuinion. Their coffee and passionfruit rums were just amazing! and would be perfect in tiki drinks. As far as i know their rums is not yet sold outside of Mauritius..

Also Rumfire was new to me. That is a Jamaican overproof white rum from the Hampden Estate which in Jamaica is known for its full, intensely flavorful pot still rums sold in bulk. Today`s Rumfire that now is released to the public is yesterday´s JB rum which was on the black market. The Rumfire is like a smoother version of JWray overproof, it has hints of that flavor but it`s not as upfront. A very interesting and tasty rum.

They made me a daiquiri with it and that was a nice daiquiri indeed, this rum mixes wonderfully. Also it won silver medal at the Ministry of Rum Tasting competition this year.

Interesting but a bit odd was the Madagascar rum Dzama, it was quite good i think but i couldn´t be friends with the aftertaste which is what i found to be odd…so i have mixed feelings about this rum. An exotic bird…i wouldn´t mind taste the rums again and take more time.

Also i finally got to try out Elements 8 Spiced, which i found to be quite tasty.

New for 2011 rumfest was the Tropical Food Market which was an entire area downstairs devoted to tropical food and delicacies – that´s where i got my freshly cut coconut! – with rum in it of course…There was also a shop entirely dedicated to muscovado sugar…

Also there was sessions and masterclasses and the one´s i got a chance to attend first was the “Don`t Fear the Blender” with Beachbum Berry and then the El Dorado.

DON´T FEAR THE BLENDER


I`m a friend of the blender, let me tell you that first.With the blender you get that aerated frothy thing you cannot really get with a shaker plus it does good things at the same time for you – it mixes, chills, dillutes, creates a froth)

The blender was first used in Havana in the Floridita, dating back to 1817 when it was first opened as “La Piña de Plata” – The Silver Pineapple in the place it still occupies, in the corner of Obispo and Monserrate streets. It got it´s name “El Florida” a 100 years later. The bartenders used to use 11 drinks shakers and you can just imagine the work…so when the blender appeared it was like a lifesaver and now it became easier to serve the never ending hords at Floridita. At the time the ice for the daiquiris was shaved.

Then Don the Beachcomber started to use the Hamilton Beach blender and more would follow.The blender aerates and dillutes some of the crushed ice just enough to “wake-up” the spirit. Some drinks requires just a quick flash blending while other wants 15-30 sek. In the Bum´s books the exact time for the blending is always written out.

This session was a real pleasure to attend and i wish it could be a weekendly habit…but alas…or if i could at least live neighbour with the Bum! i would go and borrow sugar…errr…rum…um…a tiki drink…

We got some tasty blended drinks too of course and here are the Bum`s recipes:

LEI

15 ml fresh lime juice

15 ml peach brandy

30 ml white rum

15 ml (0.5 oz) honey-mix

6 oz crushed ice

Blend for 20 sek, frappé

DEVIL´S ISLAND DAIQUIRI

22.5 ml fresh lime juice

60 ml Chairman´s Reserve Rum

22.5 ml honey butter mix

120 ml crushed ice (0.5 cup)

Let the blender go for a long time, 20 sek. Fine strain into a bitter-sugar rimmed glass, gently pressing the liquids.

BITTER-SUGAR

Mix 4 tbsp demerara sugar with Fee´s aromatic bitters (4 big dashes)

HONEY BUTTER MIX

Unsalted butter and honey in equal proportions, heated up to dissolve the honey and melt hte butter, leave to room temp before using it.

Also you can make a delicious honey-butter-cream by using sugar, butter, heavy cream and honey.

The butter-honey-mix or cream mix gives a silky mouth feel to the drink that unless you already know – will never know what it is…

We also got some other nice drinks to imbibe like the always so tasty Missionary´s Downfall.

EL DORADO


I don´t think i need to present what this rum is, if you don´t know already go read my earlier post and check their website.

The session was hosted by Dave Broom (author of Rum) and Stefanie Holt, (El Dorado Global Brand Ambassador)

They took us through a journey to the land of many rivers, Guyana where the demerara rum is made. An interesting thing i learnt was that when the sugarcane fields are burnt a side effect is that the sugar in the cane is dissolved in the water that evaporates and thus makes the sugar content more concentrated and sweeter. The yeast is put in a molasses solution to get happy and multiply.

Further they spoke about the different stills and since i`m a DDL still geek i always find that interesting. What DDL does is simply to put as much Guyana as possible into the rum..

SATURDAY AND SUNDAY – RUMFEST!!


So saturday and sunday was the 2 days of Rumfest and these were 2 very intense days…rum tastings, cocktail and rum punches, tiki bartender of the year, sessions on rum, rum punch, rum, rum…and then the Golden Rum Barrel Awards.

This blog was one of four nominated “Rum Blog of the Year (Europe) and i`m very honored and wanna thank everyone who did vote for me. It didn´t make it all the way though..the prize was given to my good friends Peter and Pauline over at the Floating Rum Shack, who i think really deserved it! There was also four nominated blogs for the USA cathegory and the winner was Rumconnection.

All the awards you can read about at the bottom of this blog post.

Also there was the Tiki Bartender of the Year contest with the final on the sunday. There was 3 bartenders in the final and the winner was Mahiki`s head bartender Georgi.

What i particularly like about the Rumfest is that it is such a people thing, it´s relaxed and laid back with that caribbean feel spiced with quite a bit of tiki vibes, an environment i feel right at home in.

THE FOOD


Yes there´s food too! i did eat some real good Caribbean food at Ian`s restaurant Cotton´s – a place i really can recommend if you go to London! i had their famous Mixed Jerk Fish Grill – parrot fish, tilapia, snapper and tiger prawns served with fried plantain and rice & peas and it was lovely! Washed down with cold Carib and Blue Marlin beers.

 

Also the awards dinner was an amazing experience – the Caribbean style dinner with the Butterscotch Pumpkin Soup with Goat Cheese and Spiced Pumpkin Seeds was really tasty.

And then came the Coconut Crumbled Chicken with Sweet Potato mash and Sauteed Spinach…finished off with a Rum drenched fruit dessert, coffee and plain dark chocolate…hmmmm…

AND DRINKS…

Three bars in London i would recommend are Trailer Happiness, Montgomery Place and Callooh Callay – you can´t go wrong with any of them and if you go Trailer you`ll most likely see Damien fire up the roof.

To finish it off here´s a whole parade of various pictures to drool over and enjoy…:-)

Amazing Queens Park swizzle at the Montgomery Place


Something beautiful and tasty from Trailer Happiness…

The Zombie at Trailer Happiness.

And their fire show…putting the overproof rum soaked copper roof on fire…displaying all kinda colors, awesome!

It`s caribbean carnival at the UK Rumfest!

 

Cockspur Rum Punch

Foursquare got 3 awards…


Three charming rum smiles in the Plantation stand..if you go to Trailer Happiness they´ll make tasty drinks for ya!

Three happy rum people…(Stanislav Vadrna, Yours truly (Tiare) and Carl Kanto (chemist, distiller, El Dorado) i love this about events like this – the friends you meet both new and old.


I haven`t yet been able to figure out this nifty outfit….was it somebody´s outfit for the Golden Rum Barrel Awards? ( i think heard something…)

Les Colinières – rum arrangé from Mauritius

We could get fresh cut coconuts too…with rum in it!

St Nicholas Abbey from Barbados

Elements 8 Spiced

Black Tot Last Consignment sold by the Whiskey Exchange


 

In the Rum Frat House – it´s like the Mixohouse in New Orleans but with rum lovers.

Rum Punch with Kraken Black Spiced

Dzama from Madagascar

God for Tiki drinks..


 

No Rumfest without Ting…and with Banks Five Island it`s wonderful.

 

Like a lighter and smoother version (flavorwise) of the JWray overproof…but don`t let that deceive you – this rum is strong.


And here`s the original JWray and Ting! which was my corps reviver on the sunday…backed up with chocolate muffins.

Don Q Rum – good for a lot of things

Ian Burrell – the one and only – Global Rum Ambassador and founder of the UK Rumfest.


THE GOLDEN RUM BARREL OF THE YEAR 2011 WINNERS

Rum Distillery of the Year 2011

The Foursquare Distillery, Barbados

Rum Distiller of the Year 2011

Richard Seale (Four Square, Barbados)

Rum Blender of the Year 2011

Tito Cordero (Venezuela: Diplomatico)

Rum Blogger of the Year (Europe) 2011

The Floating Rum shack

Rum Blogger of the Year (The America’s) 2011

RumConnection.com

Rum Ambassador of the Year (UK) 2011 sponsored by Bar Life UK

Meimi Sanchez (Havana Club)

Rum Ambassador of the Year (International) 2011 sponsored by Drink International

David Cordoba (Bacardi Rum)
Jim Wrigley (Ron St.Teresa)

Best New Rum (Gold) 2011 sponsored by Coco Re’al

Abuelo Centuria, Panama

Best New Rum (White) 2011 sponsored by Coco Re’al

Banks 5 Island, Several Countries

Best New Rum Package 2011

Bacardi 1909

Boutique RumFest Award 2011 sponsored by Imbibe Magazine

Doorly’s XO Rum, Barbados

The Rum Experience Rum Pioneers Award

Joy Spence from Appleton Jamaica rum. The first female Rum master blender.
Ed Hamilton from the Ministry of rum. Founder of the pioneering web page and rum forum.

And last…

I wanna raise a toast of El Dorado 15 Year Old rum for George Robinson, the head man at the Diamond Distillery in Guyana who passed away just a little while before the UK Rumfest. A toast was also held at the Golden Rum Barrel Awards.

Can you have too much rum?

Sugarcane bar

 

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COCKTAILS WITH MEZCAL part 3 – Fresh herbs

MEZCAL AND FRESH HERBS

– Basil

Its so much fun to experiment with mezcal in cocktails as it has so much flavour of its own –  earhty, vegetal and then it also has that interesting smokiness which truly adds another dimension.

Many flavours naturally fits together and after a while with trial and errors you more or less learn which flavours marries well and which doesn`t, and even if taste is something personal in general those flavour combinations that are natural companions (and these often also comes from in the same type of climate or area)  goes best together.

When i experiment with flavours i try to look for either matching or contrasting – like when you paint a room and paint one wall in a contrasting colour which sticks out but in the end still harmonizes with the rest of the room. Something like that.

Naturally mezcal pairs with the same things that tequila goes well with such as citrus fruits, agave syrup (and other syrups like for example balsamic syrup which has an earthy flavour) spices like ginger, fresh herbs, peppers like jalapeno, habanero and ancho to name a few. And believe it or not but mezcal pairs very well with Campari – another of my favorite libations.

I`m very fond of fresh ingredients and at the farmers market (which here is only open once a year (!) for a few weeks i think it is) i picked up two varietes of basil i haven´t tried before, cinnamon basil and ararat basil. The cinnamon basil has green leaves and look somewhat like thai basil but i was surprised that the flavour was so strong and so crisp fresh! it has stronger flavour than the thai basil. I didn´t exactly pick up any pronounced cinnamon flavour but it did have something spicy.

The ararat basil looked different, its leaves are variegated in green and purple and it has a slight anis taste and is not as strong and pungent as the cinnamon variety. The cinnamon basil plants had flowers on them as well, very pretty.

So my first experiment with these basil plants and mezcal was to muddle a few chunks of fresh pineapple with both types of basil and some simple syrup. A flavoured syrup here would only disturb the other flavours i think. Then i added mezcal, fresh lime and to boost the hint of anise from the ararat basil i added 1 tiny tsp of absinthe. To crown the drink and add aroma i garnished with sprigs of the ararat basil and the blooming cinnamon basil.

Don`t neglect the garnish in those kind of drinks where garnish may add completeness and a feast for the eye. Before we drink with our mouths we drink with our eyes.

Here´s the recipe:

ARARAT COCKTAIL

ararat-cocktail-1

2 oz mezcal

1t absinthe

A handful of fresh pineapple chunks and a handful of basil, preferably two different varietes

0.5 oz fresh lime juice

0.5 oz simple syrup

Crushed ice

Muddle pineapple, basil and syrup in shaker, be gentle with the basil so start with the pineapple. Add mezcal and absinthe. Shake and strain into a glass with crushed ice. Garnish with a sprig of basil.

– Thyme

One of my favorite herbs, thyme is lovely and it has such a fresh yet “grassy” aroma, everytime i get fresh thyme i bury my nose in it. This experiment includes muddled thyme and honeysyrup, pineapple infused mezcal and habanero infused tequila, some fresh lime, a little Ting and finally a mezcal soaked cherry to enjoy when the drink is finised.

Both Ting and thyme is common use in Jamaica and married with the Mexican flavours ut turns out fresh and flavourful at least to my palate but i don`t claim to be an expert on flavours, just a happy experimenter.

The best part in making cocktails is the playing with flavours and trying out the result or letting others imbibe it and give their opinion (hopefully they like it) and the worst part is naming the drink. I hate to try to name cocktails sometimes, its so hard! Camper once said that if i didn`t take so long to name my drinks i would get much more things done in life – i think that was fun..well finally i came up with this:

SABROSO

1 oz pineapple infused mezcal

1 oz habanero infused tequila reposado

0.5 oz fresh lime juice

0.5 oz honey syrup

Fresh thyme

Ting to top

Garnish sprig of thyme.

Muddle the thyme and honey, then add the tequila and mezcal. Squeeze a half lime and shake, strain into a ice filled collins glass. Top with a little Ting (Jamaican grapefruit beverage). Garnish with a fresh aromatic sprig of thyme.

Sugarcane bar

 

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A TOAST TO TEQUILA

tt-toast

One thing i`ve noticed about the US is that they have tons of days they celebrate, like today – its National Tequila Day. I ask myself why can`t that be an International Tequila Day? anyway, i don´t want to miss an occasion to raise a toast with one of my favorite spirits and therefore i decided to infuse some tequila with red habanero pepper and mix up a drink to toast.

The classic Margarita calls for tequila, orange liqueur and lime juice. Its a wonderful drink in all its simplicity and very thirst quenching. The fact that tequila mixes so well with fruity flavors is one reason why i like it so much, the other and most important is of course its flavour.

It also mixes well well with hot peppers and i love peppers so here we go, i took my favorite pepper which is the habanero, sliced off a little bit and infused a tequila blanco, just long enough (a few hours in this case) to give it a bit of a peppery bite without being too hot.

I made a similar drink when i was in the US for the New Orleans TDN called the MixoHouse Cocktail but with jalapeno infused tequila, seems i`m on a pepper infusion craze these days. Another of my addictions is as some of you know, Ting – the jamaican grapefruit beverage which traditionally is paired with JWray overproof rum. But Ting pairs well with much things and tequila is one of the best partners i know so don`t be surprised – here is T&T – Tequila and Ting and a toast to tequila.

T&T TOAST

2 oz red habanero infused tequila

0.5 oz fresh lime juice

0.5 oz agave syrup

Top with Ting

Rim a rocks glass with lime-sugar (raw sugar and grated lime zest) Add the ingredients except for Ting in a shaker and shake, strain and pour into the glass filled with large ice cubes, top with Ting. Garnish with a speared habanero.

Happy tequila day!

HAVE YOU EVER DRUNK ISLAND SUNSHINE FROM A BOTTLE?

ting-can2

I`ve said it before and i say it again – Nothing made with Ting can go wrong – Ting is the universal cocktail redeemer. Its actually more than that – have you ever drunk island sunshine from a bottle?

And for once..its not a soft drink from Italy..this one is from Jamaica.

Since i heard the rumours on FaceBook that they want to stop the import of Ting to the UK i`ve been wondering if that really is going to happen? If it did it would be a national catastrophe for England and also for me as the Ting we can buy here sporadically is imported from there. So if you want to support Ting :

Join the group “No more Ting for Britain. Not if I can bloody help it” on FaceBook.

First time i heard about Ting was many years ago when a few friends came back after a long holiday in Jamaica speaking about Ting in such a way that i really wanted to try it. But it wasn´t until years later i all of a sudden saw a case of Ting in our Indian shop. I didn´t believe my eyes. I bought the whole case.

That proved to be a good move as it took very long until they had it in the shop again and now they have it sporadically so when its there its best to stock up.Ting also proved so popular at home that if i don´t hide the case on a very secret place it would finish in a day.

As it contains fruit pulp, i find it similar to the San Pellegrino sodas – my other favorite soft drinks. And when i cannot find Ting i use San Pellegrino limonata or pompelmo (grapefruit)

Ting also comes in a pink variety, that one contains an addition of lemon juice as well. I haven`t tried it but one of my friends says it tastes quite similar to the regular but that the regular is best. So as a cocktail mixer its perfect, it mixes with most things – anything that goes well with citrus flavours and I think its especially good with gin, tequila, mezcal, cachaca, other rums, Aperol and Campari.

Its special companion though is Jwray overproof rum – they are made for each other and nothing beats ice cold Jwray and Ting – period.

Mixed with lemon flavored vodka its called Ving..and is appr 1 part Smirnoff Citrus Vodka and 2 parts Ting.

And here you get the rest..

* Ring: A mix of Bacardi Limón rum and Ting
* Ging: A mix of Gin and Ting
* Jing (pronounced Ying): A mix of Jägermeister and Ting
* Ming: A mix of Ting and Midori
* Wing: Whiskey and Ting

THE CLASSICAL JWRAY & TING IS HEAVEN IN A GLASS

jwray-and-ting

1.5-2 oz Jwray overproof rum
Sprinkle of fresh lime juice
Top with Ting (about 4oz)
Cracked ice

That´s it! It cannot get any better.

My favorite gin for the moment is Martin Miller´s and so i decided to mix a Gin & Ting – simple and tasty:

GIN & TING

2 oz Martin Miller`s gin
0.5 oz fresh lime juice
Dash grapefruit bitters
Top with Ting
Garnish grapefruit rose

Shake and strain into a glass with crushed ice and garnish with a grapefruit rose. Perfect for the summer!

One of my favorite cocktails with Ting apart from the obvious is the Pineapple Delight and a 1000 variations of it – and one variation is to grill the pineapple and throw everything in a blender instead of muddling.

GRILLED PINEAPPLE DELIGHT

ting-grilled-pineapple-delight

2 fresh pineapple wedges or rings (one for garnish)
2 oz white rhum agricole
0.5 oz caramelized honey-cream-mix
juice from ½ lime
0.5 oz Jwray overproof rum
¼ oz orgeat
Ting to top

Grill 2 fresh pineapple rings, set aside and cool.

Make honey cream mix just before you are going to use it – heat up equal parts unsalted butter, honey and raw sugar until you get a sauce and boil it a bit until the sugar gets slightly caramelized – it turns brown. Let cool to just above room temp.

Pour everything except Ting in a blender – honey cream mix first and ice last and blend for exactly 20 sec. Strain through a fine-mesh-wire-sieve.The procedure is exactly the same as it is with the mix for the Pearl Diver`s Punch (Sippin`Safari p 76)

Pour into a large glass and fill with fresh crushed ice and top with Ting. Garnish with a grilled pineapple wedge and a leaf. If you feel like it you may add a extra float of Jwray too.

Eating the grilled pineapple garnish when the drink is finished is heavenly…Try to make variations of this, use tequila instead of agricole, or mezcal, cachaca..add some fresh mango slices..add homemade vanilla syrup..

And as long as you top it with Ting everything`s gonna be alright.

two-tings

A lovely pic of the two beauties from SeanMike over at Scofflaw`s Den.

And from Scofflaw´s Den you can also samplethis great drink that was made by Marshall for the ginger MxMo.

Now i`ve spoken about Ting, i never get tired of that actually..but what about the rum that is so perfectly suited to mix with Ting? this is a rum like no other as it has a very different flavour that really stands out and i would like to know what it is that gives it this smoky kerosene-gasolene– like punch.

JWRAY OVERPROOF RUM – TING`S NATURAL COMPANION

jwray

First i want to say – this is by far the most versatile rum in the world..its good for everything! well…almost. Used with common sense of course, its a strong rum. Apart from mixing with it i use it in falernum and syrups and also in cooking and try sometimes to place a few pineapple chunks in a pan, adding a splash of JWray and bake, then muddle and mix into a cocktail. Thanks Paul for that tip!

It has a very special flavour – i believe you will either like it or not, its a bit like kerosene. Its distilled by  J. Wray & Nephew Limited – Jamaica.

Its an unaged clear molasses based rum and the most popular rum in Jamaica by a large margin – it currently accounts for more than 90% of all rum sold in Jamaica. Its also merely the top-selling high strength rum in the world. The aroma and body of this overproof rum are typical of the overproof Jamaican rums.

Its bottled at 62.8% alcohol by volume. Its distilled in copper pots in small batches to capture the unforgettable flavor that has come to be known as the real spirit of the island. In Jamaica Wray & Nephew is part of the culture, tradition and every day living. I`ve heard that there´s a 131 proof version on the island but i don´t know if this is so, if anyone knows i would appreciate to hear it.

There are 13 sugar cane spirits distilled by J. Wray & Nephew Limited.
Appleton Estate 21 Year Old Jamaica Rum
Appleton Estate 250th Anniversary Rum
Appleton Estate Extra 12 Year Old Jamaica Rum
Appleton Estate Extra Jamaica Rum
Appleton Estate Master Blender’s Legacy
Appleton Estate Reserve Jamaica Rum
Appleton Estate V/X Jamaica Rum
Appleton Special Gold
Appleton Special White
C.J. Wray Dry Rum
Coruba
Wray & Nephew Coconut Rum
Wray & Nephew White Overproof

So now, how many of you have tried to mix JWray or other spirits with Ting and how do you like it?

Sugarcane bar

 

J WRAY & TING ! and a Pineapple Delight…

TING AND JWRAY ARE MADE FOR EACH OTHER..

There are a few things that just seems to be made for each other, like JW&N Jamaican overproof rum and the likewise Jamaican grapefruit beverage called TING! Just pour some ice, fresh lime juice and Ting in a glass and top with JWray…i mean can it get much better?

Ting was first created by Guinness of Jamaica, later acquired by D & G (Desnoes & Geddes) brewers of Red Stripe Beer. It contains a small amount of sediment consisting of grapefruit juice pulp. A relative newcomer to the citrus clan, the Jamaican grapefruit was originally believed to be a spontaneous sport of the pomelo.

James MacFayden, in his Flora of Jamaica in 1837  separated the Jamaican grapefruit from the pomelo, giving the Jamaican grapefruit the botanical name, Citrus paradisi Macf. About 1948, citrus specialists began to suggest that the Jamaican grapefruit was not a sport of the pomelo but an accidental hybrid between the pomelo and the orange.

The botanical name has been altered to reflect this view, and the Jamaican grapefruit is now generally accepted as Citrus X paradisi. The Jamaican grapefruit was first described in 1750 by Griffith Hughes who called the Jamaican grapefruit the “forbidden Jamaican grapefruit” of Barbados.

In Hortus Jamaicensis, it mentions the “Jamaican grapefruit” as a variety of the shaddock, (old name of the “pomelo” (Citrus maxima – which the now defunct “Forbidden fruits liqueur” was made of ) but not as large; and as forbidden Jamaican grapefruit – a variety of the shaddock – but the Jamaican grapefruit is much smaller, having a thin, tough, smooth, pale yellow rind.

Another wonderful drink that contains both Ting and JWray is a drink that i call Pineapple Delight. Its my take of the Mango-Pineapple Float. Its fresh muddled pineapple, honey cream mix , fresh lime juice, orgeat, JW&N overproof rum, dash of grapefruit bitters and rhum agricole topped with Ting.

PINEAPPLE DELIGHT

1 cored pineapple. In mixing glass add:

A few large chunks of pineapple – muddled

2 juiced limes

1 barspoon orgeat

1.5 oz Rhum Agricole Blanc 100 proof

2 tblsp fresh honey cream-mix* with a splash JWray overproof rum

Dash of grapefruit bitters

Shake hard and fast, strain and serve in the pineapple with crushed ice Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple. Believe me..this drink is worth the effort..

HONEY CREAM MIX

Equal parts Sugar, butter and liquid honey

Add to pot, heat and stir until it gets creamy. You want a smooth creamy sauce. Keep a bit above room temp. The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.

After discussing with friends who cannot find the JWray rum i also made another version using Lemon Hart 151 Demerara instead of the JWray. Tasty too.

Nothing made with Ting can go wrong – Ting is the universal cocktail redeemer!