Rhum Agricole & Rhum Arrangè

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I sort of collect rum, only problem is I drink most of it so my collection is a slow work in process. But I like to think that it is the journey of flavors that matters not the number of bottles I have sitting on my shelf.

One thing I noticed though is that I’m having a hard time collecting french style rhum, both the rhum industrial and the rhum agricole. It’s not that I don’t buy them, it’s just that I think they go so great with fruits and different spices and are perfect for mixing so that I often find them empty quicker than I stock up on them.

It’s also a great type of spirit to use for infusions of any kind and Tiare @ A mountain of crushed ice just wrote this great article that describes the flavoring process of french style rhums called rhum arrangè.

Click here to read her article now!

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Iuka’s Grogg

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3/4 oz Fresh pineapple juice
3/4 oz Fresh lime juice
1/2 oz Passionfruit syrup
3/4 oz Demerara rum (Full proof)
3/4 oz Jamaican rum (Full proof)

Shake with ice and serve in a zombieglass.
The original recipe (created by the Maikai Gents for their -05 release) is originally served in a martini glass without crushed ice. But, since I think any drink using this amount of aged full proof heavy rum could benefit from some dilution, I serve it with crushed ice and therefor in a larger glass transforming it to sort of a long drink. This is probably one of the less complex tiki drinks I’ve ever tasted. However it’s not bad, not bad at all. The lime and pineapple works, as usual, well with that classic combination of deep pungent demerara rum and a lively jamaican rum.
Okole maluna!

Mai Tai

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1 oz Demerara rum
1 oz Martinique rum
1/2 oz Orange Curaçao
1/4 oz Sugar syrup
1/4 oz Orgeat syrup
1 oz Fresh lime juice

Shake well with crushed ice and pour into an old fashioned glass.
Garnish with a sprig of mint and a spent lime shell. Even tough the original recipe calls for Jamaican rum, this combination of a french style rhum from Martinique and a good guyanese demerara rum is fantastic. Also I really recommend trying Pierre Ferrand’s Dry Curaçao as tripple sec.
Maita’i roa ae!

Mint Julep

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2 oz Kentucky Bourbon
2 Sugar cubes
8 mint leaves.
A few sprig of mint

Muddle the sugar cubes with a few drops of water.
Then muddle the mint leaves for a short while. Fill with crushed ice and pour bourbon over the ice and serve with a few sprig of mint.
i love to mix this drink up with bitters or even sub sugar for sweet liqueur, and that’s good n’ all but it’s no Mint Julep.

“Sip it and say there is no solace for the soul, no tonic for the body like Old Bourbon whiskey.”

Bitters

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Village Voice have put up an interview with the creator of the new book Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas.
If this book is just half as great as I hope it will be, it will be the everything cocktail related book of the year.
Read the article.

I do have my own little project collecting recipes from various resources and it contains a bunch of bitter recipes as well. Sadly I haven’t updated it for along time now. Check it out if you like.

Sazerac

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2 oz Rye whiskey
2 Dashes Peychaud’s bitters
1 Sugar cube
1 Twist of lemon
A few drops of Absinthe (Just enough to coat the glass)

Muddle a sugar cube with the bitters and a little water in a mixing glass, add whiskey, stir with ice. Coat the inside of a chilled glass with Absinthe. Strain into the serving glass and add a twist of lemon. This pre prohibition cocktail is fantastic! It’s sort of like the equally genius twin brother to the Old Fashioned in this cocktail family.

Don The Beachcomber’s Coffee Grog

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1 sugar cube
6 oz Freshly ground and brewed coffee
1/2 oz Dark overproof Demerara rum
1/2 oz Dark Jamaican rum
3 strips Orange peel
1 strip Grapefruit peel
1 pinch Powdered cinnamon
1 pinch Ground clove
1 pinch Grated nutmeg
1 Cinnamon stick
1 tsp Don’s Gardenia Mix (Se recipe bellow)

Don’s Gardenia Mix:
1 oz Unsalted butter
1 oz Orange blossom honey
1 tsp Cinnamon syrup
1/2 tsp Vanilla syrup
1/2 tsp Pimento dram

Put the batter, sugar, fruits and spices in a mug. Pour in hot coffe. Add stick of cinnamon and use it to stir. Light the rum on fire and let it burn for a short while to burn of some alcohol and then pour the flaming rum into the mug.
This recipe is a great example of a hot tiki drink created by Don Beach in 1937. It smells amazing and even tough the taste is very complex I love it.