I still remember the first time I came across Giffard Banane du Bresil. I had it in the Bananarac which is a great rift on the classic Sazerac offered at Nitecap. After sampling a bit of it on its own … Continue reading
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 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.
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).
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.
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.