This weeks TDN was moved to saturday, so SDN…which had apple as theme. The apple things i had available was Apfelkorn, cider, applejuice and apples. As i`m still into vanilla i added that to my rum based drinks,so they are all both apple (and vanilla) themed. I`m not sure when this vanilla break is going to be.
The chatroom was full and there were as usual many nice drinks made, a roundup is posted at Kaiserpenguin and Mixoloseum.
This last thursday we had the joy of attending the first ever sponsored TDN, sponsored by Leblon cachaca.
Cocktailnerd and Rumdood participated in this TDN live from Trader Vics in Las Vegas mixing up the cocktails sent in by the online bar crowd with the bartenders at Vic’s, courtesy of Leblon cachaca. The chat room was packed the whole night. There were some interesting discussions on cachaca and cocktails with Gerry and Steve from Leblon, on-hand to discuss and answer questions and as usual there were lots of jokes and drink mixing. The best TDN i`ve attended so far, and i think i`ve been to all of them but i`m not sure.
As soon as i saw the new tequila brand bottle in our shop a week ago i wanted to buy it. Its a real beautiful bottle and the straw color of the tequila looked promising. This tequila has not been sold here before so i didnt know anything about it more than what i could read on the description which sounded good enough to give it a try: “flavorful, barrel, notes of cactus fig, grass, straw and gum.
So i got myself a bottle. It does have a rich clean agave flavor and is a bit oily with hints of vanilla. Flavorful and just a little bit fiery. I really like it, and the rich nose has some sweet vanilla too.
Reposado means rested, and the tequila has been rested between 2-12 months, this particular tequila for 9 months, in french limousin oak, american oak and mexican encino.
XQ Tequila is produced by Casa Tequila, a family owned Tequila Producer Company based in the hart of the Tequila region.
Last TDNs theme was Irish whiskey and this TDN was hosted by Sean Mike from Scofflaw´s den who gave the TDN torch over to me later in the night and finally i gave it over to RumDood to keep it going…
The winner and runner up of the cocktail garnish contest were also announced.
COCKTAIL GARNISH WINNER AND CLOSE RUNNER UP..
It was very fun and inspirational to host the cocktail garnish chat with Rick “KaiserPenguin” Stutz and our prominent guest Jeff “Beachbum” Berry, thanks for the invitation! and thanks to all of you who participated, it was great and i learnt a lot.
And to accompany this garnish chat we`ve had this cocktail garnish contest which has brought some very nice and some very fun entries. We have now picked the winner who was announced at last nights TDN but there`s also a runner up who will receive a secret prize.
The winner is:
Chris Stanley from Rookie Libations with his breathtakingly beautiful (both garnish and cocktail) the SUDANESE ROSE!
For his creativity and fantastic work in constructing this beautifully garnished cocktail. The winner will now be sent a bottle of this years Swedish Blossa glogg which is flavored with blueberry in a nice award designed bottle. This Glogg is only sold in Sweden during a few weeks and will not be sold again. Every year has its own flavor.
So congrats Chris for creating the beautiful Sudanese Rose!
SUDANESE ROSE
1½ oz. Rhum Agricole Blanc (La Favorite)
½ oz. Lillet Blonde
2 oz. Karkade (Hibiscus tisane, jaimaica also works fine)
3-4 dashes: hibiscus grenadine.
Combine ingredients in a mixing glass & stir well with plenty of ice. Strain into a double-rocks glass, half-filled with ice. Garnish with a twist of Lime, sprig of fresh Peppermint & an organic Rose petal.
****************************************************************************
THE CLOSE RUNNER UP IS:
Stevi from Two at the Most with her fresh and pretty Dark Ginger Daiquiri. Stevi have with this great cocktail garnish won herself a secret runner up prize!
DARK GINGER DAIQUIRI
2 oz dark Jamaican rum (Appleton Estate Extra 12 year)
1 oz ginger syrup
3/4 oz lime juice
Shake over ice. strain into cocktail glass. sip happily.
****************************************************************************
Congrats to both of you! and big thanks to all of you who participated both here and by mail with some great garnishes and cocktails.
There were many many nice cocktails at last nights TDN (Thursday Drink Night at the Mixoloseum) which took off right after the garnish chat was over, A wrap up of the garnish chat and the TDN will soon be posted both here, at KaiserPenguin and the Mixoloseum blog. In the meantime i want to share the recipes of the 2 drinks that were my favorites of those i was able to make from this TDN.
The first is a drink made by Stevi at Two at the Most. The recipe calls for absinthe which i don`t have so i made it without, it was still very tasty.
THE KENTUCKY RUM RUNNER
1 oz dark rum
1 oz gold rum
1/2 0z Bourbon
1 oz grapefruit juice
1/2 oz honey-mix
2 dashes absinthe
Top with Ginger Beer
I used some Limequats here for garnish. Limequats look like some little mini limes, they are of course, a cross between kumquat and lime.
The next was a tropical dream..the Exotic Passion, recipe by Nathan:
EXOTIC PASSION
1 oz lime juice
1.5 oz passion fruit juice
1 oz pineapple juice
1 oz ginger syrup
2 oz gin
Shake and strain.
And starting up with these two nice drinks i had of course to make a third, so i made up a little coconut punch with rhum agricole:
LE PUNCH
1.5 oz rhum agricole blanc
1 oz passionfruit juice
1 oz fresh lime juice
1 oz vanilla syrup
1 oz coconut milk
Blend with crushed ice.
This drink has a garnish i just tried so here is how to make it:
Use a channel knife and cut a long spiral around a third of the orange, then carefully slide the channel knife out from the spiral. Then cut a slice of the orange leaving the spiral attached. make a cut near the rind and place the wedge on the rim, then loosely wrap the spiral around the glass.
This thursday two exciting events will happen at Mixoloseum.
First there will be a cocktail garnish chat hosted by Rick “KaiserPenguin“ Stutz, a fabulous garnisher and photographer, me and Jeff “Beachbum” Berry, as you know author of several famous and outstanding books on Tiki cocktails.
Everything from the simplest lemon twists to the most crazy/funny ideas and elaborate ice moulds and dramatic fire displays will be discussed. It starts at 6pm EST.
Right after that a Tiki-themed TDN takes off! can it get any better?
And to quote KaiserPenguin: “If you are at work during the chat, bring in a lemon, lime, and a vegetable peeler.There’s nothing like spritzing your monitor with citrus oil in the afternoon.”
COCKTAIL GARNISH CONTEST
We also want to announce that we have a Mixoloseum cocktail garnish contest!
From today and until oct 30, make a nice cocktail with appropriate garnish. Be creative, be crazy and dont be shy..Best garnish wins a bottle of this years limited release of Blossa Swedish Glogg.
These Gloggs are only sold in a very limited quantity and mostly finish very very fast .They are only sold once to never come back again.
Here you can see how they look and this years release which is Blueberry flavored.
http://www.bvd.se/en/news-28-01.htm
http://www.bvd.se/en/news-28-02.htm
When you have made your drink, take a pic and upload it somewhere, like flickr or picasa and then in true MxMo fashion write a comment with a link to the pic and your blog or/and e-mail under this post about this garnish chat.
We pick the winner during the week after prior to the next TDN – oct 30 to be announced at the TDN, and our blogs The pricebottle will be sent out as soon as its out for sale which will probably be in mid november.
So take the chance and win a bottle of this elusive Glogg which bottles are award winning design. A good start is to be active here tonight in the garnish chat!
So get ready for garnishing and whip up a Tiki drink and join the fun!
Today must be my lucky day..i was greatly surprised with a mystery package in the post.. Out of the package unfolds some beautifully handcrafted stuff from Blair aka as Trader Tiki. Mahalo a ton!
It was his own homemade Dry Fly bitters, Falernum bitters, Dark Falernum and Extra Thick Orgeat! Everything is so beautifully made from the hand made labels to the wonderful spicy content in them.
