Posted by TraderTiki on May 12th, 2008 — Posted in Events, MxMo, Rum
When toasting to friends and close relations, it is often best to toast with a bit of the tipple in one’s hand. For anyone who has read Wayne Curtis‘ And a Bottle of Rum
, you know that the tipple of choice in American Saloons in “toastier” times, was a nice bit of punch, a flip, or a tot of Medford Rum. The tradition of toasting has, alas, not been quite as present in this century. This is perhaps due to the tradition getting a bit frustrating with a toast risen to each stranger waltzing in, sentence uttered, or sneeze stifled. Though for this Mixology Monday, with the cocktail scene booming both on the internet, at home, and in the bars of this great nation, I raise this toast to you, my fellow cocktailians, contributors, and other various liquorati.
The first toast I raise to Courtney Patubo, winning designer for the new Mixology Monday logo above, and who will receive a signed hardcover copy of And a Bottle of Rum. I also cheer Paul at the Cocktail Chronicles, for running the contest, and all those who voted. A smaller, slightly less enthusiastic (though still encouraging) toast for those designers who did not win.
The next toast I raise to the subject of the day, Rum! What more is to be said for this syrup of the gods and devils that can’t be found at the bottom of a tot of Pusser’s, a dram of Demerara, or in the depths of a fine Daiquiri. Whether mixed with its natural friend lime, or poured through the belly of a giant ice-block tiki, this Kill-devil, Rumbullion, or however you fancy has been making and shaping history since the first drops came out of the still. This Monday, May 12th, the internet has been set ablaze with posts celebrating this luxurious libation. Here are the results of our look into this most fascinating and diverse spirit.
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Posted by TraderTiki on May 12th, 2008 — Posted in Don the Beachcomber, Grog Log, MxMo, Rum, Sippin' Safari
For my own, and to be made very brief, foray into this Hulabalooza we call Mixology Monday, the subject is Rum, and is being hosted here at Tradertiki.com! I have decided to descend down the dark path of some pitch black and fiery rums, and their cocktail interpretations as developed by Don the Beachcomber. Each drink features only the one rum, and not the usual blended variety of rums Don was known for, but the man could take one note and make a symphony (and a few bucks as well).
The first rum up is the ever-increasingly hard to find Aged Martinique. In this instance, I am using St. James Extra old, one of my favorite mixing rums, known for its smoky, spicy and wooden notes. I am, alas, an ounce or so away from another empty bottle. This is my sacrifice to you, Don the Beachcomber’s Donga Punch (Sippin’ Safari
, page 35). Taking notes from the spiciness of the dram, Don added a mellowed and sweet spice with his Don’s Mix, a blend of Grapefruit and Cinnamon. Unfortunately, it was never written down exactly what grapefruit was used, but I feel that Melogold tends to work wonders in all things tiki. There is the aftertaste of bitter, but none of the harshness that can come with the red of its kind. When you’re working with this much lime, one souring ingredient can be quite enough. Of course, lime makes its way into the drink, giving the palate a refreshing breeze to open it up to feel the notes of the rum. This is a beautiful drink, and a strong example of Don’s mastery of mixing with Rum.
Next on the list to try, the Ron Pompero Aniversario, making its way to take place of Infierno, a long defunct 20 years aged Rum of Cuban Origin. This is a very dark and sweet aged rum, a product of Venezuela. It has plenty of the dark smoke and wood tones, as well as an almost tangy maple. The Aniversario pairs very well with a nice cigar, Partagas Black if you’ve got ‘em. Don took this Rum, well, the Infierno, and matched it with two of its best friends, Gomme and Lime, in a drink, very aptly titled Rum, Gomme, and Lime (Sippin’ Safari, page 40). Put in white or gold rum, you have a nice Daiquiri. Match the Gomme and Lime with a well-aged dark rum, and you’ve got a testament to the very foundations of Tiki culture, the modern cocktail, and Liquor et al. Yes, that’s plenty of ice filling that cup… the rum can take it, and still smile all the way down your throat.
Finally, in the cavalcade of Rums and Libations is that great old bugger that adds depth and kick to just about anything, Lemon Hart 151, from Lemon Hart. This well-utilized Demerara Rum tends to make its way across the Tiki drink spectrum, mixed in everything from its own 151 Swizzle, to Don’s infamous Zombie. By itself, this stuff is one helluva kick, smooth up front with plenty of burn in the back. The flavor, well, to be honest is about as smokey as an overused ashtray. Once put into a glass with a few ingredients, however, this spirit opens up like nothing else, adding depth and warmth and a true spirit of the islands to all it touches. The drink I’m putting this sucker in tonight is, for the third time on this site, the 151 Swizzle (Beachbum Berry’s Grog Log
, page 45), consistently my last drink of the night whenever I visit Forbidden Island. Spice, syrup, lime, Herbsaint, and plenty of ice round out the spirit, giving it more sweetness, longevity, and enhancing the natural flavors. It calms the 151 down, and brings it right back up into full flavor. It’s a fantastic drink I highly recommend.
Well, that does it for this MxMo Rum! entry. I hope you enjoy the wrap up to be posted tomorrow. As of this time, there are 27 entries, and still a few heavy hitters that haven’t pitched in. I can stay up as late as you can fellas, I’ve got plenty of bottles of 151 left.
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Posted by TraderTiki on May 4th, 2008 — Posted in Bourbon, Rum, Trader Vic
April showers bring May flowers, and this weekend brings about that time honored tradition of horse racing, the Kentucky Derby, and its drinking counterpart, the Mint Julep.
There’s not much on this subject I can tell you about that hasn’t been written already. In fact, Jeffrey Morgenthaler’s Mint Julep post has just about everything you need to know about it. There are a few further twists that can be picked up (if you can find it) in Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix Em
. There’s a multitude of stories and julep recipes. Seems like everytime you cross a state, county, city, or even street in the south, someone’s got their own way to make a Mint Julep, and a cross-eye towards any variance in their time-honored tradition. I have to go with Stanley’s first recipe though, a nice in-between that serves damn nicely.
Mint Julep
- 1 teaspoon sugar
- 1 dozen mint leaves
- 1 jigger Bourbon whiskey
- 1 pony rum
Put the mint leaves into a tall glass in which the julep is to be served. Add the sugar and crush in a little water. Pour in the Bourbon whiskey, then the rum, and fill the glass with shaved ice. Jiggle the mixture with a long-handled spoon (do not stir) until the outside of the glass or metal goblet is heavily frosted. Arrange a bouquet of several sprigs of mint on top just before handing to the recipient, who will ever after bless you.
I’ll have to admit to throwing in a few tricks from Chris McMillan’s Mint Julep video, as I tend to incorporate his authority in any New Orleans (or, well, just about any) drink I make. Ice first, then booze through the ice for that extra cooling effect. As well, being gentle with the mint, so as not to arouse any of the bitterness in the mint. Oh, and if using a 1:1 simple syrup instead of sugar, be sure to use a bit extra… there’s quite a bit of water in there.
You’ll notice a bit of a variation from the standard of an all-Bourbon drink above, which is, the inclusion of rum. After all, for an all-American (with European and Arabic influences) drink like the Mint Julep, which has been around since who knows when, Rum was once the American spirit, and bound to be in a few recipes. Even Jerry Thomas’ bon Vivant’s Companion lists a “dash of Jamaica Rum” as a component in a proper Mint Julep. Of course, even then there are variations with Peach Brandy and Brandy, and even Cognac. Long live the variations.
Trader Vic even has a recipe for a full Rum Julep in his Book of Food and Drink. Bourbon Juleps, as he says, can go “where the monkey put the peanuts”. I don’t agree with him entirely, but must agree that Rum and mint tend to go together as well as any Bourbon I’ve had. He recommends 3 ounces of light rum, prepped the same, and served with the mint sprigs and a slice of lemon.
Whichever style you have it, whether Georgia, Louisiana, Alabama, or even Blue Bayou (sprite and mint syrup… for the kids), now’s the time to have one.
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Posted by TraderTiki on May 1st, 2008 — Posted in Events, Galley, Rum, Tasting
Bottles line the shelves in my basement, a great source of insulation in the summer heat, or in winter’s cool. At times though, the collection can be a touch overwhelming, like a library bookshelf of half-read books, dog-eared pages and slightly bent spines, waiting for a bit of time and patience. Sometimes, though I appreciate their presence, I see the bottles for what could be there.
My day-to-day mixing rums and other liquors get replaced on about a monthly basis, but my sippers and “this and thats” tend to stay quite awhile, sometimes years, before they make any movement. So, what better way to make some headway and share some fine fun with folks than hosting a rum tasting!
Last Friday was the first in what should be a bi-monthly or so event, with a rum tasting at the Reynoles Galley. The theme this month, Top Shelf Rums! A fine selection of rums from Guatemala, Venezuela, Cuba, Antigua, Jamaica, and two blended Naval rums. Here’s a link to the tasting notes PDF that was used for the event. Use it, find the rums, and taste for yourself!
Here is some info on the rums tasted, along with tasting notes from a few of the local liquorati.
Sea Wynde - Light Vanilla and butterscotch nose, sweet and smooth body with a bit of fire. Smokey finish. Did not stand above the crowd, but generally smooth.
English Harbour - Gentle honey notes, but very light nose. Very vanilla body with no burn on the finish.
Havana Club Barrel Proof - Floral nose, surprisingly smooth all over for a barrel proof rum. Complex with lots of floral and maple notes, and extremely well-balanced.
Diplomatico Exclusiva Reserve - Sweet vanilla, some citrus on the nose. The body is like pure maple syrup, with no burn on the finish. Fantastic sipper, though a bit one-noted.
Zaya - Almost no nose, strong brown sugar and maple body, with an almost bourbon-like finish. A fantastic top shelf rum.
Pusser’s 15 year old, in the Trafalgar-edition bottle. - Fantastic bottle Sweet, fruit and grassy nose. Complex but balanced body, with some strange copper notes, but mostly honey and a bit of woodiness to it. Sugary finish with a bit of pleasant burn. An outstanding rum.
Appleton 21 - Citrusy, cinnamon nose. Nose follows into the body, with the same flavors, along with some honey. Smooth, sugary finish. Top of the Appleton line (until we see the 30 year, maybe).
Ron Zacapa XO - Sweet and smokey nose. Subtle and smooth body, with light tastes of apricot and honey, and a hint towards salt. The finish is strongly maple. Fantastic, but maybe not worth the jump in price from the Centennario.
I’ll have to put up a template for those tasting notes. Ed Hamilton also has a great post to read at the Cocktail Times on Rum Tasting, which I passed out to attendees. Grab some bottles and invite some friends over, it’s a guaranteed good time.
Update: Here’s a blank rum tasting PDF. Enjoy!
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Posted by TraderTiki on April 12th, 2008 — Posted in Bilge, Places, Rum
Tuesday evening found me home away from home, tucked into the corner of the bar at Forbidden Island. As Martin said, I wasted no time, arriving just as he was opening the door. I brought a bottle of Shrub and Primitiva to play around with, and Martin ended up making a very lovely Pusser’s and Primitiva daiquiri (4:1:1). I started off with a few of the new concoctions for the spring menu, as made by the staff at FI. The Xtabay was a tangy and spicy drink with Canton, Honey and Rum. The Fugu del Blanco took a different turn, with Gin, Gomme and
Thai Basil as garnish. The Basil acted as a sort of a mint doppelganger, adding a lot to the nose.
Martin also showed off the E.Nos, from the Savoy cocktail book, as made with a rinse of St. George Absinthe Verte, which is a damned fantastic product, of which I’m happy to now own a bottle. The drink was at once everything and nothing at all, smooth at first and then expanding in complexity.
Apparently some folks knew I would be in town (damn those little birdies!) and Hanford Lemoore of Tiki Central and Mig showed up, as well as my own mother-in-law! Yes, there’s nothing like drinking with your spouse’s family. I traded Martin a bit of drunken computer work to get him to make my Wisdom of Pele, which turned out fantastic, and I was pleased to be able to share it with friends and family.
With that out of my system, I felt the need for something with plenty of allspice to it. Martin whipped up an ephemeral pimento drink, some unnamed cocktail that may never be made again. It was an interesting union of pineapple and pimento, and I will have to try recreating it once back at the home bar.
Once the last call gong was rung, it was time for something to really cap off the night, which came to me in the form of a 151 swizzle. The garnish used was a ball of ice, with powdered cinnamon on top, and a little jacket made out of a cocktail napkin, which made for a gorgeous presentation.
With the bar closed, goodbyes were said, and I stumbled the two block distance to my mother-in-law’s apartment to sleep off the evening and the previous day’s events. And so still, I sit at SFO, waiting for my flight to board, wishing I had brought my camera hook-up so I could setup this post now.
I am settled back home now, with all the things I like (except Alembic and Forbidden Island) surrounding me. I will be back to California, certainly, but only for friends, family, and the drink.
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