Tonight's cocktail creation

[angelsword]

2 parts cachaca
1/2 part dry vermouth
1/2 part absinthe
lime on the rim

A big cachaca works well here. Shake it baby!

[Edward Hamilton]

That reminds me of the French decoullage - equal parts rhum agricole blanc and absinthe - it's a real rocker after a long day. I hope you aren't planning on driving out to dinner after a couple of those.

[Edward Hamilton]

I'm at mac (http://www.ministryofrum.com/forums/member.php?u=254)'s house in Southern California and he had a few small tangerines on the counter so I muddled one into a glass, added a measure of Neisson Blanc, a little sugar cane syrup and a slice of lime. Mac's an old friend from Florida who went to London last year with me. It's nice to have friend's with a lot of airline miles, who knows his way around a rum bar.

[Tiare]

My tonights cocktail is a wonderful mojito with Havana Club anejo blanco, sugar, mint, soda, ice and grilled lime juice.:p

[RumBarPhilly]

Grilled lime juice? Can you elaborate how we do this??

I am envisioning slicing the lime into wheels, toss em on the grill, then juice em?

[Tiare]

I have become a grilled fruit juice for drinks convert...next experiment for me will be grilled pink grapefruit juice..

GRILLED LIME MOJITO

1-2 teaspoon powdered sugar, Juice from 1 lime (2 ounces), 4 mint leaves, 1 sprig of mint
Havana Club white Rum (2 ounces) or other suitable rum, 2 ounces club soda

Cut the lime in 2 halves and grill the cut side until you get nice grill marks. Let cool a little before squeezing it. Place the mint leaves into a glass and squeeze the juice from the grilled lime over it.You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler.
Add ice (preferably crushed) then add the rum and stir, and top off with the club soda.
Garnish with a mint sprig.

Grilled lime juice would also be nice on fish or chicken skewers..:p

[tym2relax]

You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. ..:p

You can get more than 2 oz from one lime?

[Edward Hamilton]

You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. ..:p


You can get more than 2 oz from one lime?

I was wondering about that myself, if I'm close 2 oz is about 57ml, which is a lot of lime juice from one lime.

[Rum Runner]

What technique for grilling fruit do you use Tiare?

[Freeki_Tiki]

Tonight contained no white rum, but it was a delicious Mai-Tai none the less.
El Dorado 12 and Appleton V/X 1 oz. each
1 oz. Fresh Lime Juice
1/2 oz. Orange Curacao
1/2 oz. Fee Bros. Orgeat
1/4 oz. Rock Candy Syrup
Shake with a lime shell.

Yummy!

[RumBarPhilly]

I was wondering about that myself, if I'm close 2 oz is about 57ml, which is a lot of lime juice from one lime.

I too was wondering...

A drink with 2 oz of lime juice? eek... Sour face!!!

Perhaps 2 tsp?

Ive never measured a lime, but a lemon gets about 1 oz of juice per. A lime has got to be 1/2 to 3/4 oz per.

[Tiare]

I had to go and check this..to be sure. I have a oz jigger and i squeezed one lime, we have large persian limes here and i got exactly 1.80 oz from it..
According to that recipe for mojito which i found somewhere long time ago, 2 oz is the the measure. Anyway, i made those 2 mojitos yesterday and both tasted just fine, they were not overly sour..

Maybe we have different sized limes??

As for the grilling..for grilling idoors i can only use a iron grill that you place on top of the stove. It works fine, but i haveen`t been able to compare it to a charcoal grill. Anyway, the 2 lime halves upside down until you get the grill marks and then cool and then squeeze.

I`ll go on with the experiments tonight and grill pink and white grapefruit and make something with it, maybe a grapefruit daiquiri?

I start to wonder how grilled lime juice would do in a punch vieux?

[Paulipbartender]

57ml of lime juice wouldn't balance against a teaspoon of sugar. You'll take the enamel off your teeth!

You must have very interesting limes

[Tiare]

57ml of lime juice wouldn't balance against a teaspoon of sugar. You'll take the enamel off your teeth!

You must have very interesting limes

Lol..maybe i do..:D

Anyway..maybe there is something wrong with that recipe? i once found it of course on the net. I used more than 1 tsp of sugar, maybe 2. But the drink tasted good...;) but can you maybe help and create a more balanced recipe?

[Paulipbartender]

We'd normally get about 20ml out of our limes - just under 1 oz. That should be the right amount to balance against 1 teaspoon of sugar, or 10ml-15ml sugar syrup

[Tiare]

But i get a bit confused..: i squeezed one lime just to measure and i got 60ml of juice from it. These are large persian limes, and i have to go and measure the fruit now..lol..the fruit is 8 cm long and 7.5 wide.

[Paulipbartender]

They're twice the size of the limes we have in this country. That might explain it!

How big are your watermelons!?!?

[Tiare]

We have 2 sizes of limes here, one small and one large..;)

Our watermelons???? well, i have to use a wheelbarrow to get it home..:D

[Tiare]

Tonight contained no white rum, but it was a delicious Mai-Tai none the less.
El Dorado 12 and Appleton V/X 1 oz. each
1 oz. Fresh Lime Juice
1/2 oz. Orange Curacao
1/2 oz. Fee Bros. Orgeat
1/4 oz. Rock Candy Syrup
Shake with a lime shell.

Yummy!

I haven`t tried El D12 in a Mai Tai, but only El D15 which i found a bit too overpowering the other subtle flavors from the orgeat and the orange water. But it wasn`t bad and its my fav rum.
I usually make it with Appleton 12 and St James hors d`age or Appleton VX with Havana Club7.
What i wonder is how the difference is between the El D 12 versus the 15, both with Applelton VX ?

[tym2relax]

I would also be curious about a ED15/VX combo in a Mai Tai. If you try it Tiare, please let us know what you think.

[Tiare]

I would also be curious about a ED15/VX combo in a Mai Tai. If you try it Tiare, please let us know what you think.

Don`t you mean El D12? it was the 15 i wrote about..

But i don`t have El D12 so i can`t try it yet.

[tym2relax]

Since Freeki_Tiki had success with ED 12/VX in a Mai Tai, I wondered how it would work if you used the 15 instead of the 12.

I know you did not care for ED 15 in a Mai Tai (full 2oz) but perhaps the ED 15/VX combo would work.

I am ordering some ED 15 today so I will be able to answer my own question soon enough :)

[Tiare]

I look forward to hear how you like it!

In the mean time i continue with my grilled fruit experiments. Tonights cocktail is a Pink grilled grapefruit Daiquiri.

Cut the grapefruit i 2, grill them, cool and squeeze.

Shake all ingredients with ice and strain into a martini glass.

* 6cl white rum (I used HC anejo blanco)
* 3cl grilled pink grapefruit juice
* dash gomme syrup

Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with a twist of grapefruit.

This one turned out a little bit too tart, the grilled lime mojito yesterday was much better. That one was real good.

My alcoholic experiments at home are not exactly being "un- noticed" i wonder if they think i have a "problem"?
When they saw the one half lime in my grilling pan on the stove...and sometimes they see bottles boiling..and then all my "woodoo juices" in the fridge..

Do you guys have the same problem?

[Freeki_Tiki]

I haven`t tried El D12 in a Mai Tai, but only El D15 which i found a bit too overpowering the other subtle flavors from the orgeat and the orange water. But it wasn`t bad and its my fav rum.
I usually make it with Appleton 12 and St James hors d`age or Appleton VX with Havana Club7.
What i wonder is how the difference is between the El D 12 versus the 15, both with Applelton VX ?

Well I was going with what I had that is closest to the Martinique/Jamaican blend for a Mai-Tai. I don't have any St. James. Your Grilled fruit cocktails sound delightful. For the record the smallish lime I squeezed for the drink gave a little more than an oz. of juice

[Tiare]

For the record the smallish lime I squeezed for the drink gave a little more than an oz. of juice

It seems like its only me (???) who gets those jumbo limes..?:confused:

We have small limes too, they are half the size and taste the same as the big ones.

BTW those big limes comes from Brazil. Here they are labeled XO limes, whatever that means.

But freekiTiki..whatever rum combo we use..Mai Tai rules!;)

[rumdog007]

Excellent drink, Angelsword! I just downed a couple, what a great combo of flavors. I used the Noilly, Kuebler, and Sagatiba. BTW, I rimmed my glass with lime as you did. Afterward, I squeezed my lime and it produced over 2 pints of juice and a green fairy was hovering over the squeezer....

[angelsword]

Excellent drink, Angelsword! *** and a green fairy was hovering over the squeezer....

I think the green fairy could be from the same absinthe as I have.

[angelsword]

2 parts rosemary infused white rum
3 parts tonic
salt on the rim, Stirrings Margarita Rimmer
garnish with 1/2 jalapeno pickled egg

[Tiare]

That was a nice one Daniel! do you make the jalapeno pickled egg yourself?

[angelsword]

That was a nice one Daniel! do you make the jalapeno pickled egg yourself?

My brother's wife made these.

[Tiare]

And now back to the Mai Tai..

Frikitiki..i did buy myself a new Appleton VX today so i have now tried that combo with VX and EL D15.

I shaked it up and poured it over a mountain of crushed ice, and added a sprig of mint and a cherry.
Its nice..but i still think EL D15 predominates the drink,so its a sipping rum in my opinion. And at that..the best!

So after tasting that, i added some grapefruit juice but now its not a Mai Tai anymore..not really, because its not Don Beach version either.

I think i still prefer the Appleton12 + St James hors d`age or Havana Club7 + Appleton VX.

Its fun and interesting to try different combos though!

Tonights cocktail is the tropical itch:

8 oz passionfruit juice
1 1/2 oz overproof rum (i choose JW&N)
1/2 oz orange curacao
1 oz Jamaican rum (i choose Appleton12)
1 oz Bourbon (i choose Jim Beam)
2 dashes Angostura bitters

Pour in a large tall glass filled with crushed ice and stir well. Garnish with pineapple and mint.

[Freeki_Tiki]

I think i still prefer the Appleton12 + St James hors d`age or Havana Club7 + Appleton VX.


I would love to be able to get some Havana club here. I will try to find some St.James locally and give that a shot.

[Tiare]

I hope you find the St James at least.

El Dorado15 is my fav sipping rum..and i think its over dominating the Mai Tai because it has such a strong flavor!
But i don`t know how the El D12 is..

[Freeki_Tiki]

The El Dorado 12 is quite good. I will keep my eye out for HC7.

[Tiare]

BTW - I really look forward to see your blog get going!:)

[Freeki_Tiki]

BTW - I really look forward to see your blog get going!:)

I put up my first post.

I think the El Dorado 12 sits between a sipping rum and a mixing rum. I love the demerara flavor that it imparts to a drink. I have made a few drinks mixing it with Coca-cola and a lime slice, and boy it changes the aftertaste of the drink to a really sweet demerara sugar taste that lingers on my taste buds for quite some time afterward. I will say I prefer demerara sugar to white sugar in my coffee. I need to find some El Dorado 15 and give that a fair comparison.

[Tiare]

I will say I prefer demerara sugar to white sugar in my coffee.

I with you in that..i never use white sugar in my coffee, i use demerara sugar or my vanilla sugar or sweetened cond milk.

Then milk or whipped milk depending on if i have a regular coffee or something made with espresso.

Interesting first post on your blog!

Quote from your blog: My kids really like pineapple, so I often purchase a whole pineapple and use my pineapple Slicer/Corer to extract the center of the pineapple. I then pour off the extra juice in the bottom of the body of the pineapple into a cup and use this for my drinks. I cut the bottom off the core that is still remaining in the body of the pineapple and use it as a glass for my drink. It makes the drink even more festive.

That`s what i also do sometimes! We get those jumbo sized sweet pineapples here which aren`t even very expensive.

To drink from the pineapple itself, well THAT`S a tikifeel..:)

[Freeki_Tiki]

my vanilla sugar


Do you make your own Vanilla Sugar? Sounds delicious!

[Tiare]

Yes, i take a large bowl and add 1 package each of light and dark Muscovado sugar (i use Billingtons or Tate&Lyle) and then 4-6 Tahitian beans and split them lengthwise and scrape out the seeds, mix everything with the sugar including the beans/pods. Then i put i all in a jar and make sure to cover the beans.
It gets better and better the longer it sits.
When sugar is used, i just replace with some more. I have had the same sugar jar going for about 10 years now.
I use that sugar for making my vanilla syrup as well and sometimes i mix in some palmsugar.

And Tonights Cocktail is:

DEMERARA DRY FLOAT

1 oz fresh lime juice ( the recipe says 2..but i prefer 1)
1 tsp fresh lemon juice
1,5 oz passionfruit syrup
1/4 oz simple
1 oz Demerara rum
0.5 oz Lemon Hart demerara151
1/4 oz Maraschino

Shake everything except the 151 rum with ice. Strain into double old fashioned glass filled over the top with crushed ice and float the 151.
Garnish with a piece of lime and a maraschino cherry.

[Edward Hamilton]

After trying a lot of rums straight, mixed and otherwise I was amused to see the combination of Appleton VX and El Dorado 15 in the same cocktail. Then I tried a bit of those two in a glass over one ice cube. They say you can't teach an old dog new tricks, but I think I learned something today. Thanks for the suggestions Tiare.

I shouldn't be surprised many of Trader Vic's drinks used several kinds of rum, I just hadn't thought to combine those two.

I've heard others talk about sacrilege with mixing two good rums. Maybe I should add a signature that there is no sacrilege at the Ministry of Rum.

[jparrott]

After trying a lot of rums straight, mixed and otherwise I was amused to see the combination of Appleton VX and El Dorado 15 in the same cocktail. Then I tried a bit of those two in a glass over one ice cube. They say you can't teach an old dog new tricks, but I think I learned something today. Thanks for the suggestions Tiare.
Over on the forums at straightbourbon.com (http://www.straightbourbon.com), a fellow named Gary Gillman (username Gillman) is constantly vatting and blending various whiskeys, rums, etc (usually not whiskey and rum together) and reporting on the results. Some of them are absolutely fascinating and well worth checking out.

[Tiare]

Maybe I should add a signature that there is no sacrilege at the Ministry of Rum.

Good idea Ed! please do..

[Tiare]

Quote from FrikiTiki`s blog: My kids really like pineapple, so I often purchase a whole pineapple and use my pineapple Slicer/Corer to extract the center of the pineapple. I then pour off the extra juice in the bottom of the body of the pineapple into a cup and use this for my drinks. I cut the bottom off the core that is still remaining in the body of the pineapple and use it as a glass for my drink. It makes the drink even more festive.
[/QUOTE]

When talking about Pina Colada...

I tried my new pandan and kaffir lime syrups on 2 Pina Coladas yesterday. I know that pandan and coconut go well together in cooking, as do the kaffir lime taste so i was thinking it should work just as well in a coconut drink and it did, especially the pandan syrup is nice in a Pina Colada. Give it try! The recipe for the syrups are in the Mixers threads.

[Freeki_Tiki]

I will have to try those some time soon. Thanks Tiare

[Tiare]

I had 3 friends over earlier tonight and we had a hot Thai dinner with some ice cold Singha beer. Then we wanted something sweet and punchy so tonights cocktail was this, quite tropical concoction:

RAINFOREST PUNCH

1 ounce dark rum
1 ounce bourbon
0.5 oz simple syrup
0.5 oz pandanus syrup
1 dash vanilla extract (preferable home made)
1 oz coconut milk
3 to 4 ounces milk, to taste

Shake well with ice and strain into a large goblet over crushed ice. Sprinkle with just a dust of nutmeg. Garnish with a cut pandanus leaf and a green maraschino cherry or just a vanilla bean...and serve with 2 short straws.