Mixology Monday – Tiki

Ever since I started blogging I have waited for Mixology Monday to arrive. February is Tiki Month and it is only fitting that this Mixology Monday be Tiki themed. This time it is hosted by the Pegu Blog.

My first drink for MxMo is a riff on Rum Dood’s Improved Rum Fizz which is a variation of Trader Vics Rum Fizz. After reading up on both drinks I decided to take Rum Dood’s advice and offer my own variation on the drink. Growing up, one of my favorite things to do was mix orange soda with International Delight French Vanilla Coffee Creamer which produced an awesome orange cream soda. I used this as inspiration for my Improved Rum Fizz #2

Improved Rum Fizz #2
2oz Banks 5 Island Rum
.5oz Curacao
.5oz Lemon juice
.5oz Lime juice
2tsps Vanilla Syrup
.75oz Heavy Whipping Cream
.5oz egg white
2dashes of orange bitters
1oz Virgil’s Orange Cream Soda
Pour all ingredients except for the soda into a cocktail shaker and dry shake for approximately 20 seconds. Add ice to the cocktail shaker and shake for close to 1 minute. Pour the orange cream soda in the bottom of a glass then strain the contents of the shaker into the glass. Express a orange twist over the top of the drink and discard.

Notes:
The rum comes through and makes itself known without overpowering the drink. The bitters, curacao, and soda dance along your taste buds providing them with an array of orange notes that awaken the senses. This combines wonderfully with orange aroma from the essential oils that are sitting on the egg white cloud. The dryness of the curacao and bitters help to cut down on the sweetness. The drink has a silky smooth texture with all the flavors playing in harmony.

My second drink was originally created for a friend of mine who really loves coffee. So I gave her the honor of naming of it and out came the Starbuck (named after the character from Battlestar Galactica, not the famed coffee spot).

Starbuck
2oz Gold Jamaican Rum
.5oz White Rum (10 Cane)
.5oz Coco Lopez (coconut cream)
.5oz Fresh Brewed Coffee (Yemen Mocha)
.25 Allspice Dram
1oz Banana Liqueur
1oz Lemon juice
2dashes of Angostura Bitters
Shake all ingredients with ice then strain into a glass filled with crushed ice. Garnish with a lime shell filled with coconut. Torch the coconut with a light flame to toast.

Notes:
The frutiness of the coconut cream and banana liquer combine well with flavor provile of the Blackwell Rum that I used. The coffee keeps it from being too sweet and adds a hint of chocolate in the background. The Angostura and the Allspice dram add a hint of spiceness throughout.


Mary Anne Cocktail

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The Mary Anne
2oz spiced rum (Kraken)
1oz port (Noval Black)
.5oz lemon
.5oz lime
.5oz nutmeg syrup
.5oz cinnamon syrup
Shake and strain over ice. Garnish with 2 blackberries
Notes:
The spiciness of the rum along with the two spice syrups meld well with the sweet fruitiness of the port. The lemon and lime add just the right amount of bite to keep the cocktail balanced.

Naming cocktails is one of the hardest things about making new drinks. I named this after Mary Read and Anne Bonny. While never receiving the notoriety of such figures as Captain Kidd, they did attract a great deal of attention. The problem with learning about their background, is that there is little documentation of their early lives. The majority of what we know surrounds the last 1 or 2 years of their life.
One notable feature about them, is that they were the only 2 members of Calico Jack’s crew to offer any resistance when his vessel was captured by Captain Jonathan Barnett. For more information regarding their lives please see the books A General History of the Pyrates and Under the Black Flag

The Bourbon Renewal

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The Bourbon Renewal was originally created by Jeffrey Morgenthaler
I however first discovered this drink on the Sloshed blog.

Bourbon Renewal
2oz bourbon (Makers Mark)
1oz fresh lemon juice
.5oz creme de cassis
.5oz simple syrup
1 dash Angostura bitters
Shake all ingredients in an ice filled cocktail shaker and pour over cracked ice. Garnish with a lemon wheel or lemon wedge whichever works for you

Notes:
This drink was sweet, fruity, tart with a faint hint of spice. The bourbon is evident throughout and complemented by the spiciness of the Angostura. Next time I will up the bitters to 2 or 3 dashes to add a heavier spice note.

In the process of making this drink I noticed that I still had some hibiscus simple syrup in the fridge. I made a second drink and replaced the simple syrup with the hibiscus. I found that this creates a softer drink with the floral notes of the hibiscus pairing well with the cassis and toning down some of the bourbon flavors. I garnished it with a lemon wheel and an edible hibiscus flower. Hibiscus flowers taste like a combination of sweet raspberry and tart cranberry.

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The Beccaccino

I discovered this recipe on the Imbibe website and it sounded quite intriguing.

The Beccaccino
1oz. brandy
.5oz. Bénédictine
.5oz. Amaretto (Disaronno Original)
.5oz. Irish Mist
2.5oz. chilled, strong coffee (El Salvador Estate Peaberry)
Combine all ingredients into a cocktail shaker, fill with ice, stir and strain into a glass. Garnish with whip cream and 3 coffee beans. I used homemade whip cream which is rather simple to make.
Notes:
It is essential to use your favorite coffee as this is the primary ingredient. The brandy comes through in the beginning right along with the coffee. The bénédictine and Irish Mist combine to add a subtle honeyed, fruity and spicy note that dances across the palate underneath the bitterness of the coffee. The whip cream adds a sweet and creamy texture to the whole experience. I don’t get much if any amaretto although occasionally I experienced a subtle nutty flavor but I really had to search for it. In fact if I didn’t know it was an ingredient I would have never known by taste alone it was there.
If you like coffee and strong drinks then you should definitely check it out.

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Frostbite

The Margarita is the classic and most well known of all tequila drinks. After that, the range of tequila drinks is extremely sparse compared to the range of other cocktails that exist for the other base spirits.

Frostbite
1 oz tequila (I used a repasado)
.75 oz creme de cacao
.75 oz heavy whipping cream (regular heavy cream will do)
Garnish with dusting of cinnamon and nutmeg
 
Combine everything into a cocktail shaker, add ice, shake hard for about 10 secs. Strain into a cocktail glass and garnish with cinnamon and nutmeg
 

Notes:                                                                                                                                                                                                                                      This drink is simple and delicious. The cream and cacao work together to smooth out the fiery tequila while at the same time not overpowering it and letting the agave flavor come through. It is like a creamy milk chocolate shake with a spicy kick.