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Entries in Rum (15)

Tuesday
Mar292011

How to Drink Out of A Coconut

Aloha,

My friends at Paradise Cocktails sent me an email asking how to serve drinks in a coconut.  This is something I hadn't tried before, but it sounded like fun.  So I did some research.  It turns out it is really pretty easy to hack open a coconut so you can use it as a cup.

 

The first thing you want to do is drain the coconut water.  To do that use a nail or punch to put two holes in the coconut.  The best place to do this is in the eyes of the coconut.  They are softer and easy to poke through using a hammer.

Next, drain the coconut water.  Be sure to save the coconut water it is delicious, and can be used in a variety of different cocktails.  I suggest you filter the coconut water to separate out pieces of the shell that may have fallen in.  You can even freeze the coconut water to save it for longer periods of time.

After the coconut is drained use a large knife and chop the end off.   Be sure to keep turning the coconut as you chop away the hard shell. This makes it easier to break open.  After a few minutes you should break through the tough shell.  You may want to do this outside.  We had pieces of coconut flying everywhere.

After that, wash out the coconut.  Then, it is ready to serve drinks in.  You can reuse the same coconut several times throughout the night. Just keep filling it.  

Coconut Water, Rum Cocktail

Since I had coconut water I decided to make a coconut water, rum cocktail. First add some ice to the coconut. Then add:

 

  • 2 oz coconut water
  • 1 oz white rum
  • 1/4 of a lime

 

Stir everything together and serve.  This is a great simple cocktail.  The coconut water has a mildly sweet, yet refreshing, flavor. It is also slightly salty.  The rum and the lime really complement the coconut water.

Mahalo!

Damon

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.

Sunday
Mar062011

Make Your Own Spiced Rum

Aloha,

Sunshine from the Zen Tiki Lounge Podcast inspired me to make my own spiced rum. It's really easy to do.

To spice your own rum Sunshine's recipe calls for:

  • 1 750 ml Bottle of Cruzan Gold Rum
  • 1 vanilla bean sliced down the middle
  • 1 cinnamon stick
  • 1 black pepper berry
  • 2 alllspice berries
  • 3 cloves

Just drop the ingredients into the bottle.  Give the bottle a couple of turns every day; don't shake it.  After a couple of days sample the rum.  Once the flavor gets to something you like remove everything from the rum.  That's all there is to it. What is really great is you can experiment and try other spices and flavors to make a rum all of your own.

This is the first time I've tried to spice my own rum. I'm really excited to see how it turns out. Stay tuned and I'll keep you posted on how it turns out.

Mahalo!

Damon

Wednesday
Feb232011

How to Make an Amazing Scorpion Cocktail

Scorpion bowl for 4.

A while back one of my friends on Facebook, Elliot, asked how to make a good Scorpion, because the ones he makes don't turn out all that great.  We've all been there. I've poured some absolutely horrible cocktails.  So, I thought I would finally do some taste testing and provide some tips.

The Scorpion was invented by Trader Vic and is normally served in  in a scorpion bowl (above). A scorpion bowl usually serves more than one person. 

First, I tried the classic Trader Vic's Scorpion recipe.   It has silver rum, brandy, orange juice, lemon juice, and orgeat syrup. For my taste test I decided to try the single serving recipe that I found in the book Trader Vic's Tiki Party!: Cocktails and Food to Share with Friends.  This was a mighty strong concoction.  The rum and brandy comes through really strong.  There is a lot more brandy and alcohol in general in this version compared to the full scorpion bowl.   The orange and lemon gave a nice citrus flavor and the orgeat syrup helped cut down on the boozy taste. I realize it is a Scorpion and needs to have a sting, but the whole thing seemed a bit off balance.  I can't say I have a new favorite here.

The Luau ScorpionNext, up was the Luau Scorpion.  This recipe hails form the Luau of Beverly Hills, and dates back to 1958.  I found the recipe in Beach Bum Berry Remixed.  This version has gold rum, gin, brandy, orange juice, lime juice, orgeat syrup, and sugar syrup.  This scorpion is far superior to to the first.  The gin adds an interesting level of complexity to the drink.  It isn't overpowering, but blends well with the rum and citrus.  The lime juice seems to work better versus the lemon juice in the first recipe.  There is a little more syrup in this version, but it isn't too syrupy or sweet.  It really is the perfect balance, and it still give a fun little sting. The Luau Scorpion is going to be the standard scorpion served in my Tiki bar from now on.

Tips for an Amazing Scorpion

As always for Tiki cocktails, use fresh juice. 

Buy the fruit and juice them yourself. It's amazing what a difference that makes!

Use Quality Booze

Again, this can make a big difference.  I used Korbel Brandy, and Rehorst Gin. Rehorst is a Milwaukee Gin, but any quality Gin will do.  Different brands of Brandy can be very different. So be sure to stick with a good one.  You can't go wrong with Korbel.

Watch Your Measurements

With a lot of classic Tiki cocktails sloppy measuring can change the drink significantly. So if it isn't tasting good make sure you are measuring correctly.

It's not difficult to make great Tiki cocktails.  Give the Luau Scorpion a try.  Now, you are probably looking for the recipe. I don't think it's right for me to give all the recipes out of these books.  People worked hard to put them together.  So if you want the recipes buy the book and support Tiki culture.   I have links to them on Amazon over on the left side of the page.  If you really don't want to buy the book I'm sure Google will help you find the recipe.

I hope this helps Eliot!  If you have a Tiki cocktail question let me know. I'll do my best to answer it.

Mahalo!

Damon