This drink comes to us from the blog boozeinprettycups which is run by 2 Australian bartenders, Bill and Dee. This recipe was a collaboration between the two of them for a competition. It was originally named the Seven Year Stone … Continue reading
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.
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
copyright Destilerias Unidas
Rum from the islands in the Caribbean often get the most attention. For most people, Venezuela probably is one of the last countries people thing of with regards to rum.
This offering from Destilerias Unidas hails from Venezuela. It is distilled in copper pot stills, then aged in oak casks for 8 years before being bottled.
The color is a beautiful clear copper gold. On the nose there is a warm smell of carmel and molasses combined with notes of dark fruits (figs, raisins, etc), spices (cinnamon,allspice, etc), and oak to round out the flavors.
The rum is spicy and wonderfully fruity all at the same time. The flavors meld together creating a harmonious spirit. There are also notes of vanilla and chocolate with orangey undertones.
I bought this rum on a whim figuring that for $20 how could I go wrong. I wasn’t ( wrong that is). This is a great rum which probably does not get the attention it deserves. At $20 for an 8 year old rum it is an excellent buy. It is rich and complex providing a smooth backbone for cocktails.
I decided to mix up a Hotel Nacional Special. I used the version of the recipe that is in the PDT cocktail book. It was invented by Will P. Taylor for the Hotel Nacional in Cuba while he was managing it . He also managed the Waldorf-Astoria before it was closed due to prohibition.
Hotel Nacional Special
2 oz 8 year old Rum (Ron Diplomatico Reserva)
1 oz Pineapple Juice
.5 oz Lime juice
.5 oz Simple syrup
.25 oz Apricot liqueur (Rothman and Winter Orchard Apricot)
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wheel.
The drink has a wonderful golden color. The rum provides a strong framework for which the tartness of the lime and the sweetness of the pineapple can hang from. The apricot lends a subtle sweet candied fruit note in the background.
I found the original recipe on the Rum Doods website. I changed it by adding a 1/2 part of spiced rum, using Earl Grey instead of plain Black Tea, replacing the blackstrap with a flavorful gold rum from Jamaica and the amber with a white Cruzan rum.
1 part Fresh Lime Juice
1 part Fresh Lemon Juice
2 parts Cinnamon Syrup (1:1)
1 part Gold Rum (Blackwell Fine Jamaican Rum)
2 parts White Rum (Cruzan)
4 parts Iced Black Tea (Earl Grey – loose tea)
1/2 part Spiced Rum (Kraken Spiced Rum)
Serve in a punch bowl with a large block of ice. Float cinnamon sticks and frozen lemon and lime wheels. Ladle over rocks with a cinnamon stick and a dash of Aromatic bitters.
This is truly refreshing and strong. The sweetness of syrup is balanced by the tartness of the lime and the lemon and the spiciness of the cinnamon. The citrus juices play off of the bergamot orange creating a wonderful pairing, each enhancing the characteristics of the other. No particular rum takes the lead, while the spices of the Kraken are detected faintly on the finish. This is a punch that does not take long to make, can easily be adjusted to taste and used as a springboard for experimentation with different teas and rums.