In the first article, we’ve prepared liqueur Velvet Falernum, so let’s continue with another one. Even this liqueur is really essential and I cannot image to survive without it in my home bar.
Pimento Dram
The liqueur is named after the Caribbean pimento tree that was encountered by Christopher Columbus on the island of Jamaica during his second voyage to the New World and for a long time, it was one of the exclusive goods in Europe.
His berries are also known as Allspice or Jamaica pepper and it’s fundamental in almost every modern cuisine and also in the bar. The English name Allspice was invented because of the taste combines the flavour of cinnamon, nutmeg, and clove.
Pimento Dram
Ingredients
For rum mixture:
- 300ml 40% white rum
- 30g allspice berries
- 1 whole cinnamon stick
For sugar syrup:
- 450ml water
- 240g cane sugar
Instructions
- Preheat oven to 180 °C and let the allspice roast for 10 minutes on the tray.
- After that vaguely crush the allspice berries in a mortar. But not too strong you need large pieces and not a fine powder.
- Put the crushed allspice into a sealable container and add the rum. Close the lid and shake it wildly to mix it all together.
- Now it needs your own time. let it macerate for at least 12 days! Yes, after almost two weeks the process will be perfectly done.
- But from now on it’s your baby, and don’t forget to take care of it every day. It is best in the room temperature and likes to be shaken every day.
- About the fifth day yet add to lid broken cinnamon stick.
- At the day twelve strain the mixture over the strainer and then again over the cloth filter to get rid of any bits that might creak in our mouth.
- And now it’s time for sugar cane! Let’s make syrup - mix water just below the boiling point with sugar in a ratio of about 1:1 and let it cool down.
- After it cools down, pour the filtered rum mixture into this syrup and shake properly.
- At the end let stand to the next day and that’s finished!
Notes
In the end, you will get 800ml the full taste, sweet, concentrated spicy liqueur. If you store it in a dark place it will be stable for months cause alcohol.
Manoa Cocktail
And we are completely ready to prepare this fantastic drink, invented by our friend and expert in Tiki culture, Daniele Dalla Pola, during the first visit of his friends in Honolulu. He named this drink after the street Manoa Valley nearby where the famous Mai Tai inventor Don the Beachcomber used to buy fruits for his bar. What is the drink more complex, you will enjoy it later!
Manoa Cocktail
Ingredients
- 4,5cl of dark rum (Bacardi superior will be superb)
- 3cl of Agricole rum (why not, for example, Saint James blanc 40%)
- 1,5cl of passion fruit syrup
- 1,5cl of our liqueur Velvet Falernum
- 1cl of our liqueur Pimento Dram
- 2cl of fresh lime juice
- 2cl of fresh grapefruit juice
- 2 dashes of Angostura Bitters
Instructions
Like other strong and long Tiki cocktails, you can play with the preparation according to your mood and guests. You can dispense all the ingredients to the shaker and shake it in a more or less funny way or use swizzle stick. The best way to serve it is in the death head, skull or in another crazy tiki mug.
As a garnish, you can use some fresh mint, edible flowers or something fancier - a wheel of fresh lime with sugar cube poured by rum and burned.
Cheers!
Leave a Reply