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
Cana Brava is the work of The 86 Co. which is made up of Simon Ford, Dushan Zaric & Jason Kosmos (founders of Employees Only), Malte Barnekow, and Kris Roth. Cana Brava is a 3 year old aged rum from … 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
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.
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.
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
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.
8 mint leaves
.75 oz lime juice
.75 oz simple syrup
2 oz white rum (10 cane or Bacardi)
3 oz sparkling water
Gently muddle the mint with the simple syrup in a glass. Add the rum, lime juice, sparkling water, and ice. Stir to combine. Top with more ice and a mint sprig.
What needs to be said, it’s a Mojito. It’s delicious and refreshing. The key is using fresh and high quality ingredients. If you don’t have 10 cane or Bacardi Silver, experiment with other white rums to find one that suits your taste. Try adding fresh fruit like blueberries or mangoes for a tantalizing twist.
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.