7 Daiquiri’s in 7 Days: the Look Normal & Freshman Daiquiri

This drink is an original creation of Matt “Rumdood” Robold a bartender at 320Main and creator of the Rumdood.com blog. When it comes to rum, his blog is my go to source for answers and from the limited interaction I’ve had with him on the web he seems like a really down to earth guy.
Look Normal
2 oz White Rum
.75 oz Lime Juice
.5 oz Orgeat
2 tsp Absinthe
1 tsp Maraschino
1 tsp Simple Syrup
Shake with ice, strain into an Old Fashioned glass over crushed ice. Garnish with a cherry and an orange twist.
Notes:
Despite the small amounts of Maraschino and Absinthe they both make their presence known and add extra complexity while the orgeat adds a smooth and rich goodness. You will notice that the directions for making the drink are slightly different then the ones that Rumdood wrote about on his blog. He says to shake with both cubed and crushed ice. After speaking with him he stated that it was something that he picked up after reading a book by Wayne Curtis. It was a pain to do and it didn’t really add anything different to the drink. For this reason I shook mine with cubed ice and strained over crushed ice.

After mixing up the Look Normal I went searching for another daiquiri variation that contained orgeat because I love the silky richness that it adds to a drink. I came across the Freshman Daiquiri which incorporated both falernum and orgeat, created by Theo Lieberman of Lantern’s Keep and Milk and Honey in NYC. How could it go wrong?
Freshman Daiquiri
4 oz. White Rum (10 cane)
1.5 oz. Lime Juice
.75 oz. Orgeat
.75 oz. Velvet Falernum
2 fresh orange wedges
Combine all ingredients, shake with ice, strain into two chilled glasses and garnish with a lime wheel
Notes:
The orgeat smooths out the drink with the falernum adding its trademark spice. The orange wedge adds hints of orange flavor in the background and a touch of bitterness in the finish.

Tomorrow is the last day for the series, 7 Daiquiris in 7 Days. The last cocktail is the Airmail.
If you missed yesterdays post: Royal Daiquiri

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7 Daiquiri’s in 7 Days: Royal Daiquiri

The Royal Daiquiri is a tasty twist on the original daiquiri. The proportions and preparation of my drink are different from the ones originally offered by Don the Beachcomber.

Crème Yvette is a violet, citrus, and vanilla liqueur that was first produced in the 1890′s. It went out of production but was revived by the Cooper Spirits Company, the makers of St.Germain. It is a combination of 4 berry fruits (blackberry, raspberry, cassis, strawberries) that is blended with dried violet petals. At the end of the maceration process honey and orange peel is added. It has rich sweet berry notes balanced out by a delicate violet flavor. Lingering in the background are touches of orange and hints of silky vanilla.

The Royal Daiquiri
2.5 oz Gold Rum (Ron Abuelo 7 Year)
1 oz Lime Juice
.75 oz Crème Yvette
1 dash of Orange Bitters
Shake all ingredients with ice and strain into a chilled cocktail glass filled with crushed ice.
Notes:
Despite the hefty amount of Crème Yvette the drink is not sickly sweet. The floral notes from the Crème Yvette add a nice delicate touch and the vanilla complements the flavors of the rum. There is a delicious berry aroma and flavor that makes you yern for the long warm days of summers.

7 Daiquiri’s in 7 Days continues with the: Look Normal and a bonus drink, the Freshman Daiquiri
If you missed yesterdays Daiquiri Post: La Florida Cocktail

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7 Daiquiri’s in 7 Days: La Florida Cocktail

The original drink appears in Trader Vic’s Bartenders Guide from 1972 and is sometimes referred to as the Floridita Cocktail. The La Florida Cocktail is the creation of Constantine Ribailagualt and was one of the signature drinks of the La Florida bar in Havana, Cuba.

It’s name is strikingly similar to the Floridita Daiquiri but they are two different drinks. The daiquiri contains maraschino liqueur while the cocktail uses crème de cacao, sweet vermouth, and grenadine as the sweeteners. This particular version of the drink appears in the PDT cocktail book and is the creation of Jack McGarry.

La Florida Cocktail
2 oz Banks 5 Island Rum
.75 oz Lime Juice
.5 oz Crème de Cacao (Marie Brizard)
.25 oz Sweet Vermouth (Cinzano)
1 barspoon Grenadine (Hibiscus Grenadine)
Shake with ice and strain into a chilled cocktail glass. Garnish with a lime wheel and enjoy.
Notes:
The drink is well put together and despite the .5 oz of Crème de Cacao the chocolate flavor is still subtle and interwoven with the herbal qualities of the vermouth. The final flavor is not one you would except but its delicious and well worth exploring.

7 Daiquiri’s in 7 Days continues tomorrow with the: Royal Daiquiri

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7 Daiquiri’s in 7 Days: Strawberry Daiquiri

To the modern drinker, this is the most widely known variation of the daiquiri. Usually it’s served frozen, with a topping of whipped cream or a sugared rim. Rarely are there even fresh strawberries in the mix. So in creating the strawberry daiquiri I offer 2 variations; one which contains fresh strawberries and the other a wonderful strawberry shrub made from fresh strawberries.

Strawberry Daiquiri
2 oz White Rum (Brugal Blanco)
.5 oz Lime Juice
.25 Triple Sec (Luxardo Triplum Triple Sec)
5 or 6 Strawberries hulled and quartered
Muddle the strawberries with the lime juice and triple sec in a cocktail shaker to create a thick paste and extract all the juice. Add the rum, ice, shake, and double strain into a chilled cocktail glass.
Notes:
Double straining is crucial for this drink in order to keep the muddled and pulverized bits of strawberry from ending up in the drink. This is tart and refreshing without being overwhelmingly sweet. The strawberry flavor remains fresh and crisp, complemented by the funky qualities of the rum. The triple sec helps take a slight edge off the drink while adding an underlying orangey sweetness.

Bonus Alert! This daiquiri uses the homemade strawberry shrub that I wrote about in a previous post.
Strawberry Shrub Daiquiri
2 oz White Rum
.5 oz Lime Juice
.5 oz Strawberry Shrub
.5 oz Simple Syrup
Shake all ingredients with ice an strain into a chilled cocktail glass.
Notes:
This drink is a delicate pink and not the deep red of its sister. The strawberry shrub works beautifully in this drink with the zing of the vinegar wonderful nuance.

7 Daiquiri’s in 7 Days continues tomorrow, 9-19-12 with the: La Florida Cocktail
Yesterdays Daiquiri Post: The Hemingway Daiquiri or Daiquiri #3
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7 Daiquiri’s in 7 Days: Hemingway Daiquiri or the Daiquiri #3

The Hemingway daiquiri is the stuff of legend and is shrouded in mystery. No one really knows for the sure the exact recipe and the drinks true history. I won’t dive into the controversy as several writers have covered the topic in detail.

And a sugarless daiquiri is one of the most tart and undrinkable concoctions ever created. How Mr. Hemingway ever finished 16 of them I’ll never. Instead I offer up one that is pleasing and refreshing to the palate.

Hemingway Daiquiri
2 oz. white rum (Brugal Blanco)
.5 oz Simple Syrup
.75 oz fresh lime juice
.25 oz. fresh grapefruit juice
.25 oz. maraschino liqueur
spent lime shell
Shake ingredients, strain into a chilled glass with crushed ice. Garnish with a lime wheel and cherry.

7 Daiquiris in 7 Days continues tomorrow (9-18-12) with the: Strawberry Daiquiri
Yesterdays Post: The Daiquiri #1

7 Daiquiri’s in 7 Days: Hemingway Daiquiri or the Daiquiri #3

The Hemingway daiquiri is the stuff of legend and is shrouded in mystery. No one really knows for the sure the exact recipe and the drinks true history. I won’t dive into the controversy as several writers have covered the topic in detail.

And a sugarless daiquiri is one of the most tart and undrinkable concoctions ever created. How Mr. Hemingway ever finished 16 of them I’ll never. Instead I offer up one that is pleasing and refreshing to the palate.

Hemingway Daiquiri
2 oz. white rum (Brugal Blanco)
.5 oz Simple Syrup
.75 oz fresh lime juice
.25 oz. fresh grapefruit juice
.25 oz. maraschino liqueur
spent lime shell
Shake ingredients, strain into a chilled glass with crushed ice. Garnish with a lime wheel and cherry.

7 Daiquiris in 7 Days continues tomorrow (9-18-12) with the: Strawberry Daiquiri
Yesterdays Post: The Daiquiri #1

7 Daiquiri’s in 7 Days: The Daiquiri #1

This is the original daiquiri, the classic. Its not frozen and its not fruity. Its pure, simple, and authentic. Measuring is essential in this drink. Too much lime and its too tart, too much sugar and its too sweet, too much booze and its near undrinkable.

Daiquiri
2.5 oz White Rum (Flor de Caña Extra Dry 4 Year)
.75 oz fresh lime juice
.5 oz simple syrup
Shake all ingredients in an ice filled cocktail shaker, strain into a chilled cocktail glass, sip, and be transported to the warm beaches of the Caribbean.

Notes:
This is the daiquiri upon which all others are based. It is essential that you know how to make this one quickly and efficiently. Use this as a basis to become familiar with different rums. Sub in other white rums and aged rums or even use 2 different rums at a time. Try different syrups such as Demerara or Turbinado or even a 2:1 rich simple syrup.

Stay tuned 9-17-12: The Hemingway Daiquiri/Daiquiri #3

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Flor de Caña 4 Year Review & The Daisy de Santiago, Boukman Daiquiri

Flor de Caña is a brand of rum distributed by Compañia Licorera de Nicaragua. It was founded in 1890 by Francisco Alfredo Pellas and is today headed by a fifth generation member of the Pellas family. From it’s humble roots it has grown into one of the most widely recognized rums along with holding one of the largest rum reserves in the world.

In this post we will be taking a look at the Extra Dry 4 Year Old Rum.
On the nose there are is an initial intense alcohol aroma which assaults the nose and it is impossible to get any discernible aromas off the spirit. After it opens up there are aromas of caramel, tropical fruit (pineapple and banana), and a hint of freshly cut grass on a summer afternoon.

Upon tasting there are initial flavors of caramel and more tropical fruits. This is followed up by some earth tones, a touch of coconut and the just discernible presence of vanilla. This last subtle touch of vanilla is due to the 4 years that the rum spent in aging in oak barrels. There are hints of sweetness in the beginning but the rum has a dry finish. Not to be forgotten either, this rum is still rough around the edges and has a some alcohol burn. This is acceptable as this rum was not designed to be sipped on it’s own but rather as a wonderful additions to cocktails. Give it a try in your next Mojito or Daiquiri and it will be a rewarding experience. Flor de Caña Extra Dry 4 Year retails for around $15/750ml. Sample provided by representatives of Flor de Caña.

The first drink this evening comes to us from Charles H. Baker
Daisy De Santiago
2 oz White Rum (Flor de Caña Extra Dry 4 Year)
1 oz Lime Juice
.25 oz Simple Syrup
.75 Yellow Chartreuse
1 oz Club Soda
Shake first three ingredients with ice and pour into a chilled wine glass filled with cracked ice. Add club soda and then float chartreuse on the top. Serve with a straw and garnish with mint sprigs.
Notes:
If you like daiquiris then you will enjoy this as it has the same flavor profile. It’s tart and refreshing with added herbal complexity and effervescence.

The next drink up is an original creation. I have been wanting to Bonal in a cocktail for some time. Bonal is a cross between an amaro and sweet vermouth. It has the bitterness of gentian and the sweetness of stone fruits.
Heads or Tails
2 oz White Rum (Flor de Caña Extra Dry 4 Year)
.75 oz Bonal
.25 oz Amaretto (Disaronno)
Stir all ingredients together and strain into a chilled cocktail glass. Flame an orange coin over the drink and drape over the side of the glass
Notes:
When you bring the drink up to your nose you are immediately enveloped in rich orange aromas. The amaretto adds a touch of nutty sweetness to the background.

The last drink is a a creation from Alex Day of the Franklin Mortgage and Investment Company in Philly.
Boukman Daiquiri
1.5 oz White Rum (Flor de Caña Extra Dry 4 Year)
.5 oz Cognac (Remy Martin VSOP)
.75 oz Lime Juice
.75 Cinnamon Syrup
Shake and strain all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wedge.
Notes:
This is quite possibly one of my favorite rifts on the classic daiquiri. The addition of the cognac and the cinnamon adds richness and texture. This is one not to be missed and can be enjoyed year round.

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Pink Pigeon Rum Review and the Smoked Pigeon

Pink Pigeon is named after an endangered bird native to Mauritius. At one time there were only 10 left in the world. The rum is distilled in the oldest distillery still in operation today in Mauritius.The vanilla is then handpicked …

Lucid Absinthe Review and the Absinthe Suissesse

Absinthe continues to be a mystifying spirit, partly because of its scandalous history and the controversy surrounding its supposedly hallucinogenic properties.

Allegedly it was created as a medicinal elixir in the early 1790′s by Dr. Pierre Ordinaire. It gained popularity after it was given to French troops to combat malaria. When they returned they brought it back to cafes, bars, and other establishments and its popularity exploded.

Driven by the prohibition and temperance movement, absinthe was demonized and associated with violent crime, ultimately leading to its ban in 1912 by the US Dept. of Agriculture. After 95 years, the ban was ultimately lifted, and the genuine absinthe was once again reauthorized for sale in the United States. Lucid became the first genuine absinthe made with real Grande Wormwood (Artemisia absinthium).

Lucid was developed in France by absinthe historian and distiller T.A. Breaux. It is distilled in the historic Combier Distellery in Saumur, in France’s Loire Valley.

For the taste test I sampled it as it is traditionally prepared.

The aroma is powerful and enticing, with aromas of anise, indeterminate spices, a hint of mint and other herbs filling the air around the glass.

The taste is more subdued than the aroma would lead you to believe. The flavors of anise and fennel are the first to engulf your mouth. This is followed by notes of various herbs which are impossible to discern as they blend together in one herby and earthy flavor.

Lucid is available in 750 mL for $59.99 and 375 mL for $34.99.

I now offer some additional ways to enjoy absinthe besides the traditional method.

First up is the Asbinthe Frappe which is an easy method used to turn the classic drip method into a refreshing iced drink.
Absinthe Frappe
1.5 ozs Absinthe (Lucid)
.5 oz simple syrup
1.5 ozs club soda
1cup crushed ice
Build first 2 ingredients over crushed ice and top with club soda. Give a quick stir to incorporate.
Notes:
This drink slowly changes over time as the ice melts adding more dilution to the drink. It starts off strong and cold before mellowing into a sweet and bubbly drink, perfect for those warm nights.

This drink has similar components to both the Ramos Gin Fizz and the Absinthe Frappè
Absinthe Suissesse
1.5 ozs Absinthe (Lucid)
.5 oz Orgeat Syrup
1 egg white or 1 oz of Pasteurized Egg Whites
1 dash or about 4-6 drops Orange Flower Water
2 ozs Half and Half
.5 cup crushed ice
Shake and strain with crushed ice and pour unstrained into a highball glass.
Notes:
The egg white and cream give the drink a frothy milkshake like texture. The orgeat adds a sweet nutty flavor helping to round out the flavor of absinthe.

This upcoming drink is a wonderful introduction into the world of tiki drinks.
Test Pilot
1.5 ozs Jamaican Rum (Appleton Estate V/X)
.75 oz Light Puerto Rican Rum (Cruzan)
3 tsps of Cointreau
1/8 tsp of Absinthe
.5 oz Lime Juice
.5 oz Falernum
1 dash Angostura Bitters
1 cup crushed ice
Blend all ingredients together for 5 seconds then pour unstrained into a low ball glass. Top with more crushed ice. Garnish with a cherry.
Notes:
I decided to use Cruzan rum instead of the light Puerto Rican Rum called for. Like most good tiki drinks, this drink is more than the sum of it’s parts. Nevertheless the bitters and the absinthe are noticeable in the background lending subtle spicy and herbal notes. It is an expertly balanced drink with the sweetness in wonderful harmony with bite of the citrus and ginger.

The last cocktail is a creation by Stew Ellington.
Felix Swizzle
1 oz Dark Rum Rhum Barbancourt
1 oz Jamaican Rum (Appleton Estate)
.5 oz Falernum
.25 oz Absinthe (Lucid)
1 tsp Luxardo Maraschino Liqueur
1 oz Pineapple Juice
1 oz Lime Juice
.25 Simple Syrup
Build in an ice filled tiki mug or high ball glass and swizzle. Garnish with a paper umbrella and a straw
Notes:
The original recipe does not call for the additional .25 oz of simple syrup but I felt that the drink needed because it was a little to tart for my taste. The absinthe adds a herbal depth with the maraschino adding a touch of it’s characteristic funk.

Disclosure: This was a sample bottle that was shipped to me.

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