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Home » Posts tagged 'Rum'
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How To Make A “Mai Tai” By Andres Aleman
Within the strong cocktail movement that we have seen through the past few years one of the cocktail categories that is going through a renaissance are the Tiki cocktails. We are seen top mixologist from NYC, San Francisco and LA open bars dedicated solely to this category of drinks. Watch Video
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Where to drink tonight in NYC? Lani Kai Mondays!
Here at Shake and Strain we are fascinated with everything Rum and tiki. So we’re excited to see that Julie Reiner is bringing back Tiki Monday’s starting tonight at Lani Kai after a two week break due to private events and the Appleton rum Remixology competition. Their back with a bang having bartender Brian Miller ( Pegu Club & Death & Co) and guest bartender Phil Ward (Mayahuel) whipping out classic Tiki drinks as the 1934 Zombie and the Cobra’s Fang
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How to make your homemade Falernum
There are many brands of Falernum in the market, but I choose to make mine for the same reason many of us make our own bitters, infusions, syrups etc.. it allows us more control of the flavors we want to show case. Last Monday I submitted a cocktail that called for apple and ginger. Finally after some brainstorming I remembered about Falernum, a slighty sweet alcoholic syrup (some times it comes in a non-alcoholic presentation) created in Barbados which has flavors
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Rum Kraken and Zaya
Here is another video from The Miami Rum Renaissance Festival 2011 featuring Rum Kraken and Zaya. The Base rum used in Kraken is from Trinidad and Tobago, distilled from molasses made from local sugar cane. The rum is aged 12 to 24 months and then a mixture of spices such as nutmeg, cinnamon, ginger and cloves are added. The rum takes its name from the mythical sea beast. Technorati Tags: featured, Miami Rum Renaissance Festival, Rum, Tiki, Video
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Miami Rum Renaissance Festival
I had the opportunity this weekend to go to The Miami Rum Renaissance Festival that took place at the Deauville Beach Resort in Miami Beach. This event is actually a week long celebration of rum. Saturday and Sunday was The Grand Rum Tasting, an exhibition of all kinds of styles of this spirit from around the world. The organization of the event was great! They managed to fit seminars, cocktail competitions, parties and the selection of the best rum with the
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Seven Fathoms Rum, Under water aged rum!
Seven Fathoms rums (a distillery located in Grand Cayman) aren’t being aged in more traditional locations such as sea level warehouses or thousands of feet up in the mountains but underwater, to be precise 42 feet (or seven fathoms), the reason according to the producer is that the barrels are in constant motion helping the aging process. My question is if barrels “breathe” how does that happen underwater ? Is the final spirit 100% aged underwater or a blend of rums aged
