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Welcome to letstiki.com.  Your source for Tiki Bars, Tiki Drinks, and Tiki News.

Monday
Mar282011

How to Make Rum Punch Cupcakes

Aloha,

Let's Tiki is now one year old!  I can't believe how fast the first year has gone. I've had such a great time meeting all the great people in the tiki community and look forward to many more years and many more new friends.

 

Every birthday needs a cake. When I saw these cupcakes I knew right away they would be perfect.  The cake itself has the perfect amount of sweetness.  The dark rum makes a great addition, but isn't too overpowering.  The rum is also perfectly balanced with the vanilla.

I used coruba rum for the cake and the glaze. Coruba is becoming my new favorite dark rum.  I had used Meyers for years, but Coruba isn't quite as harsh as Meyers.  It has more of a molasses flavor that is very enjoyable.  When cooking with wine I was always taught to use a wine that you would drink. The same holds true when cooking with rum.  A good rum will make your recipe so much better.

The cake is then complemented nicely with the freshly whipped cream frosting.  The pineapple and the cream is genius.  I just couldn't stop eating these cupcakes, and I'm normally not a big cake eater.

So make up a batch of these cupcakes for your next party.  They will be a hit!  For the complete recipe visit http://annies-eats.net.

Mahalo!

Damon

Friday
Mar252011

How To Make Spiced Rum: Part II

For the recipe on how to make your own spiced rum check out my original post.

Aloha,

Two weeks ago. I showed you how to make your owned spiced rum.  Every day I've been turning my rum to maximize the flavor, and taking a little sample, well ok a big sample, to make sure the flavor was progressing nicely.

On the third day I took the cinnamon out of the bottle.  The cinnamon flavor had started to become very strong.  Looking back I should have taken out the cinnamon after a day or two because it wound up being a little too strong, but that is the fun of experimenting.

When the rum has a flavor that you like you need to stop the process of infusing the spices.  To stop the process you need to remove the spices.  The easiest way to do this is to carefully pour the rum out of the bottle into a pitcher.  You want to be careful to not break up the spices.  

Next, remove the spices from the bottle.  Then, rinse out the bottle thoroughly so all the sediment, from the spices, is cleaned out.  Using a coffee filter and a funnel filter the rum as you pour it back into the bottle.  This can be a bit of a slow process.  So, pour yourself a drink while you wait.

That's it. Then, your rum is ready for sampling!

I made a daiquiri first with the rum.  To make a daiquiri add to your cocktail shaker:

  • 2 cups crushed ice
  • 2 oz rum
  • 1 oz fresh squeezed lime juice
  • 1/2 oz simple syrup

Shake the ingredients, and pour them into a chilled glass.  

A daiquiri is a great way to sample a new rum.  It really shows all of the great flavors that a rum has to offer.  Other cocktails can mask the flavor of the rum making it difficult to determine what the rum really tastes like.

After making the video I found that ginger ale goes really well with my spiced rum since it has a strong cinnamon flavor.  The cinnamon and ginger are a perfect match.

Enjoy your spiced rum!

Mahalo!

For the recipe on how to make your own spiced rum check out my original post.

Tuesday
Mar152011

A Tiki Adventure: Colonel Beach's Plantation Punch

Aloha,

Colonel Beach's Plantation PunchAs I Continue my series of posts on tasting my way through Beach Bum Berry Remixed next up is Colonel Beach's Plantation Punch.  This 1950's cocktail is from Donn The Beachcomber.  It has fresh lime juice, unsweetened pineapple juice, ginger beer, dark rum, gold Puerto Rican rum, gold Barbados rum, falernum, Angostura bitters, and Pernod. 

Nobody panic, but there seems to be a bit of lime shortage at the moment. When I picked up some limes to make this cocktail I paid $1.29 per lime!  I think that is the most I've ever paid for a lime.  Searching Google I couldn't find any news about it though.  I guess that is what you get when you live in the northern US.

I wound up having to make this cocktail twice.  The first time I forgot the Pernod.  It was pretty good, but adding that tiny bit of Pernod really enhances the drink.  The lime and pineapple flavors hit your pallet first, when you take a sip.  Then, the ginger beer and falernum come through with some ginger and spices.  Finally, the bitters and Pernod cut down on the sweetness and make it a cocktail that you could drink all night. 

Just watch out, this is one tall cocktail. Beach Bum Berry Remixed doesn't specify what type of glass to use for this one.  It just says a tall glass; even a hurricane glass wasn't quite big enough.

I'd highly reccomend Colonel Beach's Plantation Punch.  To get the recipe and many other great tiki recipes pick up a copy of Beach Bum Berry Remixed.  

 

Mahalo! 

 

Damon

P.S. I'm not at all affiliated with Beach Bum Berry.  I did however put an Amazon associtate ID on my link to the book, and make a few cents if you buy the book from my link.  That's not the point though.  I just want to sip through the book and share my thoughts and experiences.

Thursday
Mar102011

A Tiki Adventure: Beachcomber's Punch

Aloha,

Beachcomber's PunchAs I continue to sip my way through Beach Bum Berry Remixed  the next drink is Beachcomber's Punch.  This tasty little drink has lime juice grapefruit juice, apricot brandy, simple syrup, Demerara rum, butters, and Pernod.  It is a delicious little drink that is served in a champagne flute.  You put all the ingredients in a blender for a few seconds which really crushes the ice into fine pieces.  It is garnished with a sprig of mint.

This recipe is one of the original Donn The Beachcomber recipes that dates back to the 1930s. It's amazing to think about the history this drink must have.  The countless times it has been served over the years.  I'm sure it must have be the start of a great night for so many people over the years.  Tonight, it was the start of my night.

Before you even pick up the glass you can smell the fresh mint that beautifully garnishes this cocktail.  There is a little trick to getting the mint aroma to really pop.  Clap your hands with the mint in the palm of one hand.  This will release the oils and make the mint far more aromatic.  

The first sip of the Beachcomber's Punch you can taste the wonderful citrus that is grapefruit, and lime which instantly transports you to paradise.  The Apricot Brandy adds a delicious twist to the cocktail.  That is followed by a whisper of the Demerara rum which adds a little oaky caramel tone. The Pernod and Bitters balance the drink out and cut down on the sweetness giving just a hint of anise.  This is a fun little drink that is served beautifully.

I did make the mistake of blending mine a little too long. So it came out more like a frozen drink than finely crushed.  Next time I'll be more careful, but that is all part of the fun trying these drinks and learning.

Mahalo!

Damon

In my Tiki Adventure I'm sipping my way through Beach Bum Berry Remixed .  This book is the encyclopedia of Tiki Cocktails.  I'd like to share my impressions of each drink with you, but I don't think it's fair to give every recipe from the book.  People worked hard to make the book.  If you want the recipe then buy yourself a copy. It's well worth it!

 

Tuesday
Mar082011

Hurricane Taste Test

Happy Mardi Gras!  

Since, The Hurricane is the drink of Mardi Gras I thought I would have some fun and put the Pat O'Brien's Hurricane Mix up against the classic Hurricane Recipe

To sum it up, the Pat O'Brien's mix version tastes bitter, and flavorless.  You can really taste the corn syrup.  Upon further inspection, you can see the syrup settle at the bottom of the glass after it sits for a bit.  It is no wonder I got sick after drinking a few of these at last year's Mardi Gras festivities.  This just proves that quality fresh ingredients can make a huge difference in a cocktail.  Do yourself a favor and make some real Hurricanes.  I have the recipe here.

Have a safe and happy Mardi Gras!

Damon

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