Category - Rum

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It Be International Talk Like A Pirate Day, 2014!
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More Tiki-themed Video: Captain Morgan White Rum
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Mixology Monday LXXXII: Sours — The Regal Daiquiri
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New Tiki Drink: Plantation Coffee by Augustine Bar

It Be International Talk Like A Pirate Day, 2014!

Via Pop Art
Avast there, ye swabs and lubbers alike! It be impart’nt to remember that terday be International Talk Like a Pirate Day! It be silly. It be fun. It be a day fer drinkin’ lots o’ rum!

Leave yer gin and yer whiskies ashore today, Mateys, the vodka and tequilarrr as well. Today’s imbibin’ must be rum… or the lash!

"Or you can have rum and the lash—Whichever floats your boat...."

“Or you can have rum and the lash—Whichever floats your boat….”

Now, ye can be swilling yer rum w’ all manner o’ side parties. Cap’n Morgan, who be workin’ harder each year to board the good ship ITLAPD, this year wants ye to be drinkin’ Cap’n and Colarrr!

Of course, yer true sea dog, by the end o’ the festivities at least, when the wenches be all auctioned off, the port burnt to cinders, and the loot buried, will just swill his rum straight. But make sure it be the good stuff, or the crew will keelhaul ye!

"And don't drink too much, because I'm not swabbing the deck in the aftermath!"

“And don’t drink too much, because I’m not swabbing the deck in the aftermath!”

But whatever manner o’ concoction ye put together wi’ yer rum tonight, be sure there be plenty o’ lime in it! Limes go great wi’ rum. And you don’t want to be getting scurvy!
it__s_not_scurvy_house_stencil
Belay that, ye scurvy knave! Wi’ pirates, it be always scurvy!

More Tiki-themed Video: Captain Morgan White Rum


Two video posts in a row is lazy, but I just think this one is too beautiful (in a different way from the last post’s) to pass up. Captain Morgan is introducing a new silver rum. I haven’t tried it, and don’t know when I will. But someone had an awesome time firing tiny cannonballs at Tiki drinks, and you will enjoy it. (Available in super HD if you click on it.)

You are welcome.

Mixology Monday LXXXII: Sours — The Regal Daiquiri

The Regal Daiquiri, a Tiki drink for MxMmo: Sours
It is time for Mixology Monday, the eighty-second edition! This month’s theme, hosted by Andrea at the Ginhound Blog, is Sours. She’s allowing Daisies and Fizzes too, but come on—The Sour is perhaps the single greatest, most versatile class of cocktails to be created to date. If I, whose entire blogging raison d’etre is centered on a certain lone, magnificent, gin Sour, were unable to summon a worthy example and resorted to a Daisy or Fizz, I’d just close the site.

I think we are all obligated to give our take on just what a Sour is, so here is mine: At it’s root, a Sour is a spirit-forward cocktail, enhanced by lesser amounts of citrus juice and sugar. It can be made with almost any class of liquor as the base, though there are specific brands from almost every kind of spirit that lend themselves better or worse to making a Sour. There are multitudinous ways to enhance the basic formula, with alternates for both the citrus as acidifier, and the sugar as a sweetener. Further, Sours are inclusive beasts, that welcome all manner of additional modifiers to the basic three ingredient party. If you are a home bartender, the Sour should be your first and best area of experimentation to begin creating your own original cocktails.

MxMo-Tiki-ThumbTo focus my task further, it is Tiki Month around here, so I had a good road map to use for my sour, and an obvious spirit to base it on: Rum.

Now, if you are making a bedrock rum Sour, and you use lime as your citrus, you have a Daiquiri. I call the Daiquiri the Gospel of Rum because it is the essential rum cocktail. If you have so much as a bottle of Bacardi, you need to know how to make a basic Daiquiri. And then you need to learn how to riff off of it.

I went searching for Tiki Daiquiris, and found a number. One I had not tried was Donn Beach’s Royal Daiquiri. Dating back to the 1950’s, it is a basic Daiquiri, with most of the sugar replaced with parfait d’amour. I don’t have any parfait d’amour, but I do have a bottle of Creme Yvette that I’ve been struggling to find a good use for. I am really motivated to manage this, as one of my best buds in the industry is a brand ambassador for CY. With a simple substitution, here was my first pass:

DON’S ROYAL DAIQUIRI

  • 1/2 oz. fresh lime juice
  • 1/2 oz. Creme Yvette (parfait d’amour in the original)
  • 1/4 tsp. simple syrup
  • 1 1/2 oz. silver rum
  • 4 oz. small ice

Combine in a blender and flash blend for 5+ seconds. Strain through a fine mesh strainer into a cocktail glass.

More on the preparation in a moment. The resulting drink is beautiful and tasty, but a little too sweet for our preferences around this house. It is very accessible, almost too accessible really for my tastes. You could serve this in any mainstream restaurant and the Cosmo drinkers would slug them down like, um, Cosmos. I wanted something a little more Tiki, more complex in flavors. Also, something a little less sweet.

I got rid of the sugar entirely, as the Creme Yvette is plenty sweet. It is also very powerful in flavor. I did not want to reduce the amount, since I loved the color so much, so I cast about for one more exotic multiplier. I settled on OYO Honey Vanilla Vodka, which I’ve had success with in prior Tiki Months. This is, in my opinion, the best product Middle West Spirits produces, and I treat it more as a fine liqueur than an infused vodka. This pops up the proof of the drink, and adds some sweet flavors while actually dropping the overall average sweetness just a hair.

The result is something I’m quite happy with.

REGAL DAIQUIRI

  • 1/2 oz. fresh lime juice
  • 1/2 oz. Creme Yvette
  • 1/2 oz. OYO Honey Vanilla Vodka
  • 1 1/2 oz. silver rum
  • 4 oz. small ice

Combine in a blender and flash blend for 5-7 seconds. Strain through a fine mesh strainer into a cocktail coupe. Garnish with a lime and perhaps a preserved hyacinth flower.

This preparation was new to me, and I like it… a lot. You get the benefits of a blender drink, excellent dilution, chill, and meshing of ingredients, but without the slurry of fine chipped ice that makes the drink loud to sip at first, and quickly diluted thereafter.

I know the OYO is not readily available everywhere (the Creme Yvette for that matter), but it is in distribution to some mail order joints, so look around. It is good stuff.

So there you have it, a simple, easy to make cocktail with a Tiki flair. and one that demonstrated the power and flexibility of the Sour. Enjoy.

New Tiki Drink: Plantation Coffee by Augustine Bar

Plantation Coffee from Augustine Bar
The Plantation Coffee is an original Tiki drink from a new young blogger named Matthew, an engineering student and bartender in Germany. Augustine-Bar has some things in common with other continental cocktail blogs: The English grammar is better than many American counterparts (says the reigning World Comma Splice Champion); He has an annoying tendency to use spirits such as Cuban rum or Giffard coffee liqueur that I can’t get here; And his blog is rife with Metric System quantities. But because Matthew is an engineer, he has had it drilled into him that there is no partial credit for unit conversion mistakes (isn’t that right, NASA?), so he has taken the unusual and very valuable extra step of adding a button to instantly convert his recipes back and forth from metric to imperial. He also throws out an appropriate song to listen to while enjoying his drinks. His blog has some great promise, and of course, I love him because he has embraced Tiki Month wholeheartedly.

Plantation Coffee uses pineapple juice and coffee liqueur, among other things, to modify the rums. It is not really to my taste (I make coffee, I don’t drink it), but the PeguWife has enjoyed very much the several I have made for her. I’ve modified the recipe I show below to account for what I have on hand, so be sure to click thru to Matthew’s site to see his original, and play with the cool “cl oz” buttons.

PLANTATION COFFEE

  • 1 overflowing oz. silver rum
  • 1 overflowing oz. good aged Jamaican rum
  • scant 1/2 oz. good coffee liqueur
  • 1 oz. lemon juice
  • 1 1/2 oz. fresh pineapple juice
  • scant 1/2 oz. simple syrup
  • 1 dash Fee’s cranberry bitters
  • 1 dash Fee’s peach bitters

Shake well with ice, strain into mid-sized vessel with fresh ice. Garnish with an enhanced cherry.

I should explain/apologize for the bitters here. Matthew calls for Berlin Capital bitters, which I don’t have, or Fee’s plum, which I have but cannot find anywhere, damn its eyes.

The finished drink has great color, fits happily in most of my smaller Tiki mugs, and lets you taste the rum without feeling strong. It’s a good drink, and a fine modern Tiki example.

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