“Bring forth unto us a beverage! Thy beverage shall depend upon one or more ingredients that thou makest yourself. Beyond that decree, you may voyage to the edge of the Earth or beyond.”
This months Mixology Monday is hosted by Doug at the Pegu blog, thanks for hosting!
The voyage to “the edge of the earth or beyond” took me to the island of La Rèunion in the Indian Ocean where they have a tradition of making “rhum arrangè” which is spiced rums. The most common rum that is used there is Rhum Charette. There are several rhum arrangées sold on that island by various brands.
One of the rhum arrangèes, called rhum combava is made with the zest from kaffir lime, in La Réuinion called combava. Unfortunately fresh kaffir limes is not imported here anymore, at least for now due to some salmonella cases. So i had to use the dried zest instead, but to freshen it up i mixed it with fresh lime juice. And so i got a fresh lime juice with a combava flavor to infuse my rum with to get my rhum combava, with which i wanted to make a punch combava.
RHUM COMBAVA
1 Liter of white rum (preferably Charette)
grated zest of one combava
1 vanilla bean, split in two
150g raw cane sugar
Mix and infuse the rum for 1 month.
So that`s what i did, but i had to do it twice as one TDN session caused me to finish the quite newly started infusion without knowing it and so i had to start all over with a new batch, luckily i had the time. In the first infusion i used Havana Club blanco for rum as i don`t have the Charette. But the second time i took some of my agricole rum from Guyana, La Belle Cabresse which is a interesting agricole as it does have a slightly different flavor than the agricoles from Martinique.
To make the Punch Combava when the rum is ready is simple:
Shake some of this infused rum with ice and serve in a chilled glass with mint and grated coconut rim and ice.
I wanted to add some juice to my punch so i added my favorite juice which is passionfruit. As i didnt have any mint i used only grated coconut on the rim. So the recipe looks like this:
PUNCH COMBAVA A LA TIARE
2 oz rhum combava
2 oz passionfruit juice
0.5 oz simple syrup, made from scratch of course!
Shake and serve over cracked ice, rim the glass with grated coconut.
Top with some sprinkled vanilla powder.
4 Comments
This sounds so wonderful Tiare. And the picture is superb. I especially like the vanilla bean garnish. You have access to so many interesting rums I’ve never even heard of!
Thank you Rick!
One of this life`s great pleasures is to taste new rums, and new rums always finds their way into the glasses of the true appreciators.
oh, we have a kaffir lime tree and way more fruits than we know what to do with (hint, hint). We’ll have to try this!
Thanks Anita, got the hint!
And Rick, you have a hint too.
One Trackback/Pingback
[...] out of the box on Saturday was Tiare from A Mountain of Crushed Ice. She prepares the Tiki concoction Punch Combava a la Tiare, made with her Rhum Combava. This is an [...]