Tag - Rum

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Mixology Monday LXXXII: Sours — The Regal Daiquiri
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New Tiki Drink: Plantation Coffee by Augustine Bar
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Tiki Drink: Cocoanut Grove
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It Be Once Again International Talk Like a Pirate Day!

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.

Tiki Drink: Cocoanut Grove

Cocoanut Grove
The Cocoanut Grove is a recipe I’ve had for years now, but never made until last night. Frankly, it looks just a bit boring when you peruse the ingredients, especially the coconut. We in the post-Piña Colada era are trained to see coconut in a cocktail and think bland and thick. But I decided to try it for a couple of reasons. First, I’ve really come to enjoy the whole blender drink in a cocktail glass subset of Tiki libations. They look (and photograph) great. And they seem to often be on the lighter alcohol content side, which I have learned from past Tiki Months is a handy set of cocktails to have in the tool belt when you voyage in the land of Zombies, Jet Pilots, and Scorpion Bowls.

COCOANUT GROVE

  • 1 part light rum (Mount Gay Eclipse Silver for me)
  • 1/2 part fresh lime juice
  • 1/4 part Cointreau
  • 1/4 part coconut creme
  • 4 parts small ice

Combine in a blender, with one ounce for each drink equaling one part. Blend until roughly smooth. Serve in a cocktail glass and garnish appropriately.

The rum isn’t the star of the show here, but use a nice middle-brow one here. You won’t taste the premium in an expensive rum, but you would sense the lame in a cheap one. The coconut creme is only a quarter part, but you still get a strong sense of it. The clear flavor is an indication of how easy it is for this ingredient to overwhelm a drink, and what a shame it is that so many recipes let it. As with any good Tiki drink, flavors not readily apparent in any individual ingredient show up in the finished cocktail. Here the surprise guest is just a hint of chocolate.

The weird spelling of the name Cocoanut Grove comes from the venue of its invention, the Cocoanut Grove club in the Ambassador Hotel in Los Angeles.

cocoanut grove nightclub
Source: Chexydecimal

The palm tree exotic decor was actually put in place pre-Tiki. They were set pieces from Rudolph Valentino’s The Sheik. I’m betting they sold a ton of Blood and Sands there, back in the day, but it is pretty clear how it would have become a joint that produces interesting Tiki drinks once the movement arrived. The kitchens there were where RFK was shot.

I adopted the recipe from Beachbum Berry’s Intoxica!, which doesn’t have a picture of the drink itself, unless you count the ones being held by a pair of rather smashing looking patrons….

It Be Once Again International Talk Like a Pirate Day!

Cocktail Pirate Flag Animated

Pegu Pirate Flag created with ABFlags

Yarrr, Mateys! September 19th be here again, which means it be International Talk Like a Pirate Day™! And I’ll be keelhauled fore I be missin’ out on the festivities. A blogger’s pirate’s career be, almost by definition, a spotty one, wi’ periods of inactivity due to laziness excessive interest by the British Navy (ptooie!), but I have yet to be missing an ITLAPD, and I’ll be hornswoggled if this year be any different!

Let’s be swingin’ into our reel with this fantastical video from Distort. These two swabbies’ pirate schtick be a mite lubberly, but it shows promise. Per’aps I should have the crew give ‘em the cosh and “invite” them to join our merry band…. What isn’t lubberly is the fantastic tiny cannon they’ve constructed, nor the slo-motion footage they have of it trying to sink a pirate vessel. They could use a bit of help with the editing o’ their introduction. Aside from the pirate material, it is a bit long, but don’t let that barnacle bottom heave ye off from watching the whole thing. It be worth it!

If that only whets yer appetite fer all things cannon this happy day, I’ll gift ye two more links. The first be a down in the hold look at how to be makin’ such a fine beauty of a brass cannon, though this one be a mite bigger, and with no pirate prattling at all, more’s the pity. The second be the construction of a wee bit more Hollywood pirate-looking cannon, that alas doesn’t actually fire. The maker does be meritin’ big points fer his pirate robot though, arrr!
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