A Mountain of Crushed Ice

Time 2020-11-22 14:05:27

Web Name: A Mountain of Crushed Ice

WebSite: http://www.amountainofcrushedice.com

ID:123876

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of,Mountain,Ice,

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Tiki Lover`s Rum is launching a limited edition called Tikimania Edition in collaboration with Museum Funf Continente in Munich, and designer Michael Uhlenkott.  The Museum Funf Continente in Munich is Germany s first ethnological museum, since 1862. They are having an exhibition called TIKIMANIA until end of feb 2021, and the focus of the exhibition is the Marquesas islands. Tiki Lovers rum have for this special occasion created new labels in collaboration with designer Michael Uhlenkott for the Tiki Lover`s Dark, White and Pineapple rums.These tapa print designs go back to the archives of German explorer Karl von den Steinen (1855-1929) who travelled and thoroughly documented the arts and crafts of the Marquesan islands. Parts of his documents rests in the Museum Funf Continente and link the new label design to the exhibition. The Tikimania Special Edition rums are sold at the museum shop and online in Germany through Rum Kontor Cologne, koelnerrumkontor.de and drinkology.deI think that these label designs that Michael Uhlenkott made are stunning! the bottles really look good on the shelf. The rums are good too, and they hold a decent ABV as well ( 57% for the dark, 50% for the White and 45% for the Pineapple)  so what`s not to love?The rums in the bottles are the same as before and I wrote about the Pineapple rum, the Circle of Tiki Rum Camp Booklet in june, and about the Tiki Lover`s White and Dark a couple of years ago.But it´s October, and I felt inspired to come up with a hot pink Tiki drink. I decided to make a fun twist of the Penang Afrididi using freeze dried powder of the pink pitaya fruit. I cannot find the fresh fruit here right now, and it`s not common here either. So, I thought the powder that many smoothie makers are using could be fun to try. I was also inspired by a picture I saw of a very hot pink plumeria.Afrididi Pitaya0.5 oz fresh lime juice1 oz fresh pineapple juice0.5 oz fresh grapefruit juice (white)0.5 oz fassionola (or use hibiscus grenadine)1/2 tsp pink pitaya powder1.5 oz Tiki Lovers White1.5 oz Tiki Lovers Dark2 dashes Peychaud`s bitters1 cup crushed iceBlend all ingredients at high speed with 1 cup of crushed ice for 5 seconds. Pour into a tall glass. Add more crushed ice to fill and add 2 dashes of Peychaud´s. Garnish with Thai lime leaves and a dehydrated lime peel (I used one from Labtenders, who makes amazing crystallized and dehydrated fruits, sugar art etc. for cocktail garnish).Tiki Lovers Pearl Oyster Punch0.75 oz/20 ml fresh lime1 oz/30 ml fresh orange juice0.5 oz/15 ml pearl oyster mix0.5 oz/15 ml cream of coconut0.5 oz/15 ml Tiki Lovers Dark rum1.5 oz/45 ml Tiki Lovers White rum0.25/7.5 ml Tiki Lovers Pineapple rum0.5 oz/15 ml J. Wray overproof rum1 cup/2 dl crushed iceBlend first without ice until smooth to incorporate the butter. Add crushed ice and flash blend for 5 seconds. Pour into a suitable glass. Add more crushed ice to fill and sprinkle freshly grated nutmeg on top. Garnish with a cocktail umbrella.Pearl Oyster Mix Pearl Diver/Gardenia mix with apricot cinnamon syrup and 2 drops oyster sauce. The oyster sauce adds a tiny bit of sea-salt flavor and umami to the cocktail.0.5 oz/15 ml unsalted butter0.5 oz/15 ml honey1/2 tsp Tahitian vanilla syrup1 tsp apricot-cinnamon syrup1/2 tsp Alamea Pimento liqueur2 drops oyster sauceStir together and keep slightly above room temp until use. Makes enough for two drinks.Apricot-Cinnamon SyrupCut up a handful of ripe apricots with a strong orange/reddish color, a handful depends on size and type of apricot. But you should end up with about 2 dl of cut up apricot pieces. Crush 1 large Ceylon cinnamon stick (not cassia.) Make a 2:1 simple syrup with light muscovado sugar and water. Add the apricot pieces and the crused cinnamon stick. Heat it up on medium heat and stir until the sugar has dissolved and mash the apricot pieces with a fork. Bring to a very quick boil, then immediately take it off the heat. Set aside and leave for a few hours. Strain and bottle.Enjoy!Background print : Dawn Frasier Sophista TikiCocktail umbrella: Kon Tigo Tiki  Bar  It`s pandan time in my kitchen and this day I wanted something really tasty and refreshing in a summer-kinda-way to accompany my lunch with spicy chicken biryani.  I was inspired by Emanuele Codispoti`s latest drink the Missionary`s Colada, that I also made and posted on this blog here. So I came up with this pandan flavored version of a Missionary`s Downfall a very famous classic Tiki cocktail.And it IS tasty!! incredibly refreshing, tangy, zesty and yummy, I wish I had made two . but the recipe is there and now I want to share it with you my readers, so here it is. Pandan leaves is the leaves from a type of pandanus plant and is used extensively in Asian cuisine. These leaves are incredibly fragrant. Finding fresh pandan leaves can maybe be tricky in these times depending on where you live. Luckily for me Sweden has a lot of Thai shops and online too. Pandan leaves can also be frozen which is very useful. I have now both pandan and kaffir lime leaves in my freezer. The pandan syrup I made from fresh leaves though. It`s very easy, just make a simple syrup with a raw sugar and add some chopped pandan leaves into it and let it simmer for a minute. Then take it off the heat and let it sit for a while until you find the flavor  and fragrance strong enough. I let mine sit for 30 minutes before straining and bottling.Pandan Downfall1 oz/30 ml GunRoom 2Ports light rum0.5 oz/15 ml Rhum JM XO0.5 oz/15 ml RumFire overproof rum1 oz/30 ml pandan syrup0.5 oz/15 ml Alamea Peach Brandy Liqueur0.5 oz/15 ml apricot cinnamon syrup2 oz/60 ml fresh lime juice2 oz/60 ml fresh pineapple chunks10 mint leaves1 cup/2.5 dl crushed icePulse blend at high speed for 10 seconds. Pour into a cocktail coupe or snifter and garnish with pandan leaves and a pandan rose. (how to make those you can learn on Youtube) Sprinkle a little bit of cardamom on top.Apricot-Cinnamon SyrupCut up a handful of ripe apricots with a strong orange/reddish color, a handful depends on size and type of apricot. But you should end up with about 2 dl of cut up apricot pieces. Crush 1 large Ceylon cinnamon stick (not cassia.) Make a 2:1 simple syrup with light muscovado sugar and water. Add the apricot pieces and the crushed cinnamon stick. Heat it up on medium heat and stir until the sugar has dissolved and mash the apricot pieces with a fork. Bring to a very quick boil, then immediately take it off the heat. Set aside and leave for a few hours. Strain and bottle.Enjoy and Aloha! It just happens to be the International Pina Colada day so who am I to say no to a lush Colada drink? I decided to make a slight twist of the iconic classic and without further ado here is the recipe:Hawaiian Coffee Colada15 ml/0.5 oz cream of Coconut15 ml/0.5 oz roasted orgeat15 ml/0.5 oz Alamea Hawaiian Coffee liqueur45 ml/1.5 oz fresh lime juice60 ml/2 oz fresh pineapple juice45 ml/1.5 oz Rhum JM XO45 ml/1.5 oz Dr Bird Jamaican rumFlashblend for 5 seconds with 2.5 dl/ 1 cup crushed ice and pour into a frozen pineapple. Garnish with pineapple leaves.Roasted orgeatToast 60 ml/2 oz almond flakes in a dry pan or in the owen at 100C. Watch it carefully, and stir it a little because almond easily burn. But let them get some brown color. Crush them lightly and leave to cool on a plate.Make a 2:1 simple syrup with light muscovado sugar and water. Add the toasted crushed almond flakes. Heat it up on medium heat and stir until the sugar has dissolved, let it simmer for a minute while stirring but do not boil. Set aside and leave for at least a few hours or overnight. Strain and bottle.Happy Pina Colada Day and enjoy! Here is a great drink, especially for the summer, created by my friend Emanuele Codispoti. It`s a tasty mix of the Pina Colada and the Missionary`s Downfall. Yep, what a drink marriage! the drink is so fresh and tasty!Here is a little biography of Emanuele:Emanuele was born in Rome and grow up in a small town in Calabria, south of Italy, He started to work in the hospitality business at an early age and started to work behind the bar in the early 2000`s. Researches about tropical drinks brouht him to discover Jeff Beachbum Berry and his books, Don the Beachcomber, Trader Vic and the Tiki cocktails. He fell into the Tiki rabbit-hole and it was love at first sight!His obsession with faraway, exotic and mystery islands has its roots in his childood. As a child, and even before he was born, he listened to instrumental songs that his father listened to. Bands like Santo Johnny, with their lap steel guitar did early on put their sound into the deepths of his mind. And Emanuele grew up with the myth of a Hawaiian paradise. There was something, like a recall, that attracted him towards a lost and mysterious world. As an adult and overcoming the fear of flying, he finally made his dream come true. He travelled across America to visit Tiki bars and sites. From San Francisco to Los Angeles and San Diego, from Maui and Ohau to New Orleans, from New York to Fort Lauderdale.He have had the honor to be guest bartending at The Hukilau beside Daniele Dalla Pola (Nu Lounge Bar, Bologna and Esotico, Miami) for the past three years. Now he works at a Beach Club called Mana Nui Sand bar at Verdemare Beach, in a small town called Soverato in Southern Italy. And here is his drink:Missionary`s Colada, by Emanuele Codispoti1.5 oz light Puerto Rican rum (Bacardi Carta Blanca)0.5 oz gold Cuban rum (Havana Club 3)1 oz Re`al cream of coconut0.25 oz Re`al ginger syrup1 oz fresh lime juice0.5 oz Alamea Peach Brandy liqueur8 mint leaves6 pineapple chunkspinch of saltBlend until liquid and the add 1 cup of crushed ice and blend again until smooth but not slushy.Pour into a snifter and enjoy! garnish with mint. I also added a small strawberry Note that the drink I made looks very green,  it´s due to that I took some extra (and very large) mint leaves, I`m a mint lover! It`s time to talk about Tiki Lover`s rum again, I can`t believe it was eight (!) years ago that the first Tiki Lover`s rums was launched and I wrote about them. Where did the time go? scary! Anyway, I have noticed that people are talking about them on social media and since the last time they have also launched a pineapple rum, similar in style to the one from Plantation, the Stiggin`s Fancy. it`s similar but not quite the same, and the production methods, type of pineapple used and the flavor differ.Curious as I am I did  taste them both side by side and noticed the differences but also some similarities. My conclusion is that one of them might be better suited for one specific drink and the other for another. Overall, I find the Tiki Lover`s to be very strong on the pineapple flavor, which makes it maybe more suitable for strong Tiki cocktails, while the Stiggin`s Fancy is lighter in flavor, more complex and refined.Not sure how exactly the Tiki Lover`s team make their pineapple rum, all I know is that they use natural extracts from pineapples from South America. I`m not sure if the pineapples are fresh or baked before added to the rum, the description says The  juice is extracted and some of its water content is reduced in order to not water down the rum. The rums used in the blend are aged and un-aged pot still rums from Hampden and Worthy Park, then 3 year old Barbados rum from Foursquare aged in former bourbon whiskey barrels (thumbs up for these rums!) and then some younger column still rums from Guyana and Trinidad and it`s a no-brainer which distilleries they must come from, namely DDL and Angostura.In my opinion after I tried it in two Tiki cocktails it`s a good start, but the pineapple flavor is strong and becomes a bit overpowering in the drinks and so you need to use it in small amounts. But it also depends on what you use with it. I haven`t tried it with a lot of different rums yet, it`s an ongoing process. But for what I used in these drinks, a small amount worked best and that`s when it did shine best, adding just enough of the flavor to stay balanced with the other ingredients.The two drinks I made are these:Hala Kahiki1 oz Appleton Rare Blend, Jamaican rum0.5 oz Coruba Dark, Jamaican rum0.25 oz Tiki Lovers Pineapple rum0.5 oz Alamea Hawaiian Coffee liqueur1.5 oz fresh pineapple juice0.75 oz fresh lime juice0.5 oz banana syrupAdd all ingredients to a blender and flash-blend for 5 seconds with 1 cup of crushed ice. Pour into a Tiki mug. Garnish with a mini pineapple and a flower.To make banana syrup: Add 2:1 amount of sugar to water, I used a light brown muscovado sugar. Add to a pan and heat up and stir until the sugar dissolves. Then add one banana that you mash a bit with a fork, cook the syrup a little bit for about a minute on medium heat. Take off the heat and let sit for an hour, then strain and bottle. I used 1 banana for about 1 cup of syrup.I had a taste tester to help me give feedback on the drinks and his reaction to this drink was that it tastes very exotic, the drink has layers and layers of flavor coming up and there`s something there I cannot really put my finger on yeah, it´s exotic. Alamea Star1.5 oz Clairin Sajous Haitian rhum0.25 oz Tiki Lovers Pineapple rum0.25 oz Green Chartreuse0.5 oz Banana/Lemon Oleo Saccharum0.5 oz fresh lime juiceTop with a little bit of TingFlash-blend with 1 cup crushed ice and pour into a double old fashioned glass. Top with a little bit of Ting (Jamaican grapefruit beverage) and garnish with pineapple chunks, lime slices and cinnamon dust on top.For the Banana Lemon Oleo Saccharum, there are plenty of recipes online. I used 1.5 oz superfine sugar per peeled lemon and banana. Cut the banana peels in smaller pieces.My taste tester friend`s reaction to this drink was first a big smile on his face 

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