Thailand is probably not the first country you think of when it comes to rum. Despite its lack of recognition in the general world it has the climate necessary to produce great growing conditions. Intricate to Phraya rum is its … Continue reading
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
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.
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.
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
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.
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.
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.
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.
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
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.
Ron Abuelo traces its history back to the first sugar mill in the Republic of Panama and began producing rum in 1936. The rums are distilled from molasses before being aged in white oak casks.
Ron Abuelo 7 year is a light straw/copper color.
On the nose it opens up with a dry woody note before giving way to notes of vanilla and caramel.
It has sweet notes of vanilla, toffee, butterscotch, and caramel before finishing with a mildly dry nutty character. There is almost no trace of burn and it goes down extremely smooth.
The rum is incredibly affordable with a suggested retail of $23/750ml. This rum is equally at home drunk neat or in a variety of cocktails. Its affordable price point and delicious taste leaves plenty of room for experimentation without breaking the bank.
Pago Pago Cocktail
adapted from Beachbum Berry Remixed
1.5 oz Gold Rum (Ron Abuelo 7 Años)
3-4 chunks Fresh Pineapple
.5 oz Lime Juice
.5 ounce Green Chartreuse
.25 oz White Crème de Cacao (Marie Brizzard)
Muddle the pineapple in a cocktail shaker with the lime juice and liqueurs. Add the rum and ice and shake well for about 10 seconds. Double strain into a chilled cocktail glass.
The first time this recipe appeared in print was back in 1940. This is a drink that has such classic exotic drink ingredients as rum, pineapple and lime juice but it ups the ante with the herbal complexity of green chartreuse. It is refreshingly complex without being overwhelming. It’s perfect for a Friday evening sitting outside watching the sunset.
While I have not yet done so I think an interesting twist would be to infuse the rum with fresh cut pineapple thus creating a rich and aged pineapple rum without the need for muddling. In the future I’m going to have to give it a try and see how it comes out.
Apricot Rum Fizz
2 ozs Rum (Ron Abuelo 7 Year)
1 oz Apricot Liqueur (Rothman and Winter)
.5 oz Lime Juice
3 oz Ginger Beer (Fever Tree)
Combine the first 3 ingredients and shake with ice. Strain into an ice filled low ball glass. Top with ginger beer.
This is a light and easy sipping cocktail. The vanilla, caramel, and toffee notes meld nicely with the sweet fruitiness of the apricot liqueur. The ginger beer helps to keep everything in balance with its spicy bite.
Lastly I offer up my variation on the Captain’s Blood cocktail. I have decided to rename my variation Dr. Blood. The reason is because in 1935 the film Captain Blood was released in which Errol Flynn plays a Dr. Peter Blood who eventually becomes Captain Blood. This movie was the first thing that came to mind when I saw the name of this cocktail, hence its new name, the Dr. Blood.
1.5 oz Rum (Ron Abuleo 7 Year)
.5 oz Falernum
.25 oz Orgeat
.75 oz lime juice
1 Dash Angostura Bitters
Combine all ingredients and shake with ice. Strain over a large chunk of ice in a low ball glass
Falernum is a sweet syrup used most often in tiki drinks. It contains flavors of almond, ginger, clove, lime, and depending on the recipe vanilla and/or allspice. Orgeat is a sweet syrup made from almonds, sugar, and rose and orange flower water. In future posts I will describe how to make your own. The drink is wonderfully tropical with sweet spice throughout the drink.
Disclosure: This was a sample bottle that was sent to me.
I have actually had ROOT for some time but am just getting around to doing a proper review of it. When I first heard of this spirit being introduced, I could not wait to get my hands on some.
ROOT is one of the most interesting liqueurs to have come along in quite some time. It is based on an old herbal remedy called Root Tea. The Native Americans taught this age old recipes to the settlers, where it was passed down from generation to generation.
When Prohibition swept through the country, a pharmacist from Philadelphia removed the alcohol and renamed it “root beer”.
This is unlike any other “root beer” liqueur on the market. Its true flavor is not produced with artificial flavorings nor is it drowned out by sugar. Rather, ROOT, is flavored with birch bark, black tea, spearmint, wintergreen citrus (lemons and oranges), allspice, anise, cloves, cinnamon, nutmeg, and cardamom, which help to give
ROOT is delicious and spicy flavor.
On the nose, it has the classic smell that you come to expect from a root beer with just a hint of alcohol. That slight alcohol vapor lets you know this is a powerful 80 proof liqueur.
The flavor is wonderful complex. There are notes of vanilla bean, mint, nutmeg, cinnamon, and birch. As one flavor asserts itself on your palate another quickly emerges. All the flavors vie for attention on your palate, yet the spirit never seems to be out of balance, with the cane sugar keeping the bitterness in check and smoothing the drink out.
This is a great liqueur to sip neat or experiment in cocktails. My one complaint is that it can be quite challenging to work with and can easily take over a drink. Think of it like an amaro or other bittersweet herbal liqueur and the possibilities become endless.
Suggested retail is around $35 for a 750ml bottle.
Now for some drinks:
My inspiration for this drink was the Black Orpheus.
1.5 ozs Gold Rum (Brugal Anejo)
1 oz ROOT
1 oz lime juice
.5 oz Vanilla Bean Syrup & .5 oz simple syrup
1 dash Fees Old Fashioned Bitters
half spent lime shell 4 or 5 mint leaves
Shake all ingredients with ice then double strain into a high ball glass and add the spent lime shell. Add crushed ice and swizzle until the glass becomes frosted on the outside.
Notes: The ROOT is the major player with its complexity evident throughout the drink but it does not dominate or overwhelm the other flavors. The rum is a smooth undercurrent helping to provide a base for the ROOT. The syrup and mint create extra layers of flavors to dance across the tongue.
The next drink is the Pennsylvania Dutch Manhattan created by Jason Wilson, who writes an excellent column at the Washington Post.
Pennsylvania Dutch Manhattan
1.5 oz rye whiskey
.5 oz ROOT
.5oz Bianco or Bianc vermouth
Stir with ice and strain into a chilled cocktail glass.
For the last drink of the night, I offer up my variation of the Pennsylvania Dutch Manhattan.
To Live or to Exist?
2 oz rye whiskey (Redemption Rye)
.5 oz ROOT
tsp Luxardo Maraschino
1 dash of Regan’s Orange No.6 Bitters
1 dash Bitter Truth Lemon Bitters
Combine all ingredients and stir with ice. Strain into a chilled cocktail glass.
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.
Before any other frozen beverage such as the: slurpee or smoothie there was the milkshake. The earliest printed reference to the milkshake was in 1885, but the drink contained whiskey. Furthermore it was served as a health tonic as well as a delicious cold treat.
Ivar “Pop” Coulson is often credited as the inventor of the milkshake. In 1922 he added ice cream to the traditional malted milk and the milkshake was born. From there it’s popularity has skyrocketed and it continues to soar with new variations based on this same formula.
For this variation on the milkshake I decided to go back to the milkshakes roots and create an alcoholic version.
Young’s Double Chocolate Milkshake
8oz chocolate stout (Youngs Double Chocolate)
1.5oz rum (Brugal Anejo)
.5oz port (Noval Black)
2 dashes chocolate bitters
2 scoops vanilla ice cream (Häagen-Dazs Vanilla Bean)
Combine all the ingredients an blend until smooth. Pour into a chilled pint glass or whatever you have on hand and enjoy
The beer really shines in this drink. The chocolate and maltiness of the beer combine well with the creaminess if the ice cream. The rum gives a little extra backbone to the drink with the port adding a touch of fruitiness on very the backend leading to a dry slightly bitter finish. You can’t go wrong with this. Try it and let me know what you think.
Have you ever tried Young’s Double Chocolate Stout? What’s your favorite milkshake.
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.