Showing posts with label rum. Show all posts
Showing posts with label rum. Show all posts

Saturday, July 23, 2016

Diplomatico Rum Tasting and Dinner at Barcelona Wine Bar (South End, Boston, MA)

I recently had the opportunity to taste the line of Diplomatico Rums at a tasting and dinner held at Barcelona Wine Bar in Boston's South End with Diplomatico's master distiller, Maestro Gilberto Briceño.
Diplomatico Rum @ Barcelona
Diplomatico was founded in 1959 and adhere to the traditional Venezuelan way of making rum. They have their own yeast strain for fermentation and use sugar cane molasses and honey from sugar cane for their rums. Diplomatico's distillation process differs from most Caribbean countries which use column distillation. Diplomatico uses column distillation for their light rum, copper pot (to get heavy alcohols), and batch kettle for medium alcohols. The copper pot tradition came about because Seagram's used to make whiskey in Venezuela.

Anyway, the rums. We tasted six different rums from Diplomatico.
Diplomatico Rum @ Barcelona

Diplomatico Anejo
This is their youngest product, which is aged up to 4 years and a mix of light and heavy alcohols (which they get from the different distillation processes). The rum itself has a hint of vanilla and with light sweetness. This rum is good for cocktails and a great value at about $15 a bottle!

Monday, February 29, 2016

A Food and Drinking Crawl Through Grand Case (Saint Martin)

Grand Case, on the French side of Sint Maarten/ Saint Martin, is the gourmet capital of the island. Naturally, I had to spend some time there during my vacation! We had dinner plans at one of the top rated restaurants, but ended up food crawling our way down!

The first place we saw was this little crepe shack on the side of the main road (Boulevarde de Grand Case). Both times I passed by the little crepe shack I was too stuffed. I'm regretting it. You guys should try it and let me know what I missed out on.

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Across the street from the crepe shack is our first stop, Calmos Cafe. We went there to drink and let our lunch digest.
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Calmos Cafe is a popular bar/cafe on the beach.
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By on the beach, I mean lterally on the beach! Grab the best tables which sit on the sand, right next to the water! I could feel the waves on my toes.
Grand Case

Sunday, November 3, 2013

A Lesson in Rum And Cocktails With Shellback Rum

A Shellbacker is someone who's crossed the equator. Shellback is also the name of a rum made in Barbados, claimed to be the birth place of rum according to the oldest document found thus far documenting rum being made (from 1651). They're one of the affordable rums (about $15 a bottle) and come in both silver and spiced rum. 
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They had sent me a box containing both of them and while the rum is affordable, they sure sent them in a fancy box with my name engraved on it!

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The silver rum was pretty smooth and they both make good mixing rums. I didn't know what to make with them though (other than the classic rum cocktails that I usually drink), so when I was invited to a tasting and mixology workshop with Tony Abou-Ganim, the Modern Mixologist, I figured it's a great chance to get some creative recipes. 
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Before making cocktails, we had to learn how to properly taste rum. Tony told us to put our nose in the glass but breathe through the mouth. Then we rinse the mouth with the rum itself. We get a saliva drip in the back of the mouth which is a good indication of acidity. As I said when I tasted it at home, the rum is pretty smooth.

Barbados style rum is unique in Caribbean because it is a blend of pot stilled and column still. The silver rum tasted of burnt sugar, honey, banana, vanilla, and caramel.
The spiced rum had seven natural spices added: Vanilla, nutmeg, cloves, allspice, cinnamon, cassia, ginger. It has the aroma of caramel butterscotch and is rich with a luscious mouthfeel. It's hot as it runs down your throat. There's a bit of acidity and a lingering finish but it's a clean finish.

Now, on to cocktails! He gave us three recipes.
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Tuesday, October 19, 2010

Kōloa: The Rum of Kaua'i

Kōloa Rum is the first rum to be distilled in the island of Kaua'i, combining the best resources in Hawaii (sugar and pure water) in copper pot stills. Founded in 2001, Kōloa started producing unaged rum last year and is currently aging some in bourbon barrels.

They produce four types of rum: white, gold, dark, and spiced. During a recent tasting event, I got to try the first three along with some great cocktails made from them.

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Thursday, January 14, 2010

Campari Cocktails: Negronis, Punches, and More

Most people think of Negroni when they hear Campari, a classic that you can't really go wrong with.

Negroni
1 oz gin
1 oz sweet vermouth
1 oz Campari

But any liqueur deserves more than one cocktail to be made from them, so various mixologists have played around with this red spirit.


Nicaraguan Negroni Punch
Created by mixologist Jon Gasparini of Rye on the Road


15 ounces Campari
10 ounces Flor de Cana 7 year
7.5 ounces Cinzano Rosso
10 ounces Grapefruit Juice
2.5 ounces Honey

Combine juice of ten lemons and 30 cloves in a tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.

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Since I didn't have Flor de Cana and it was New Year's day, I tried substituting Appleton rum. After trying the above recipe, we kind of decided that grapefruit + campari is just too bitter overall, so we topped it off with Sparkling Cider and more rum for good measure.

The Butchered Negroni Punch went something like this:
2.5 oz honey
7.5 oz sweet vermouth
10 oz grapefruit juice, fresh squeezed
15 oz Appleton Rum
7.5 oz Campari
7.5 oz Sparkling Cider (or to taste - some like it more bitter than others)


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They also sent over a Valentine-themed Campari cocktail that sounded good, I'll be trying to replicate this soon :)
(PS. Don't get confused by "Small Hand Grenadine" - it's not a typo, this is just grenadine made by Small Hands Food and is actually made of - gasp! - pomegranates as opposed to food coloring!)

Love Letter
Created by Adam Wilson of Beretta


1 oz Campari
1 oz Freshly Squeezed Lime Juice
0.75 oz Cointreau
0.25 oz Maple Syrup (should be 1:1 with water)
0.25 oz Small Hand Grenadine
3 dashes of Peychaud's Bitters

Shake. Add Soda. Pour over ice in highball. Garnish with a lime zest.

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