aged rum

4th of July Daiquiri Party

/ Dani DeLuna / 1 Comment

Daiquiri-1

Happy 4th of July Weekend to everyone! I’ve been thinking about what I really want to drink/serve at my 4th of July party and honestly, I just want a Daiquiri! Daiquiri Prrrrrrrrrty!

If you want to join in the fun on Instagram and Twitter, use the hashtag #4thOfJulyDaiquiriParty.

That being said, “I just want a Daiquiri” means so many things to me, and there are many variations one can make by adding one or two ingredients to the Rum + Lime Juice + Sweetness formula. I mean, just by switching out the Rum itself or changing from refined sugar to turbinado sugar can have a profound effect on the flavours of the drink.

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First, let’s start with the basics. Flor de Caña 7 Year is my all time fave aged molasses Rum. It is viscous as hell, creamy, with caramel smoothness for DAYYYYYYYS. It will make the best damn Daiquiri you’ve ever had. No lie.

Flor de Caña 7 Year Aged Rum Daiquiri

  • 2 oz Flor de Caña 7 Year Rum
  • 1 oz Lime Juice
  • 3/4 oz Demerara Sugar Simple Syrup (1:1)
  • Garnish: Lime Wheel

Combine ingredients over ice and shake. Strain into coupe and garnish with Lime Wheel.

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Now that we’ve got a nice basic Daiquiri down, we can get a little more creative. For this one, we’re going to use a funky Rum from Jamaica that has been aged in the UK: Smith & Cross Navy Strength Rum. Our sweetners are going to get more complex with the addition of Falernum and some of my patented (I wish! Soon!) DD Mix. The spice set will come from the funkiness of the Smith & Cross, DD Mix, and one dropper of Bittermen’s Elemakule Tiki Bitters. Highly recommend these bitter’s y’all!

DP Daiquiri

  • 1 1/2 oz Smith & Cross Jamaican Rum
  • 1/2 oz Velvet Falernum
  • 1/4 oz DD Mix
  • 1 oz Lime Juice
  • 1 dropper Bittermen’s Elemakule Tiki Bitters
  • Garnish: hollowed out Lime half*

In tin combine ingredients over ice and short shake. Pour entire contents of shaker into mason jar. Garnish with one of the Lime halves you used when you juiced the Lime.

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For this next one we’re going to go to the books and use a totally fabulous recipe from the 1970’s, Don’s Special Daiquiri. This variation was created to commemorate Don the Beachcomber and use his 1934 Daiquiri recipe while adding a couple of modifiers. I altered the recipe a tad because I felt it needed to be a bit more tart.

Don’s Special Daiquiri

  • 1 oz Jamaican Rum (Smith & Cross)
  • 3/4 oz Aged White Rum (Denizen Aged Rum)
  • 3/4 oz Lime Juice
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Honey Syrup
  • Garnish: Maraschino Cherry

Combine ingredients over ice and shake. Strain into a chilled cocktail glass, garnish with Maraschino Cherry.

DeLuna-Daiquiri-2

Lastly, we’re going to use three different Spirits in a Daiquiri that I named after my family. It uses two kinds of Rum and one of my all time favourite infusions, Pineapple Plymouth Gin.

DeLuna Daiquiri

  • 1 1/2 oz Denizen White Rum
  • 1/2 oz Flor de Caña 7 Rum
  • 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Velvet Falernum
  • 1/4 oz Cinnamon Bark Syrup
  • 1 oz Lime Juice
  • Garnish: Pineapple Chunks

Combine ingredients in over ice and shake. Strain into coupe. Garnish with Pineapple.

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Well, that’s it for this roundup. If you’re looking for more recipes, you could always try Or-zah Gabor or a classic Hemingway Daiquiri. Happy Independence Day USA!

Seasoned Traveler

/ Dani DeLuna / Leave a comment

Seasoned-Traveler-1

After a chilly few days in New York City, and many, many Pride parties celebrating our collective gay victory, I feel it’s time for a stirred drink. To me, this cocktail represents a small respite from the collective hot-weather-shaken-citrusy-cocktails which will dominate every bar menu until September. Let us breathe deeply, take a moment, and let the thick luscious viscosity and complex flavours take us away.

Let us all become Seasoned Travelers.

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This maginificent drink features several of my favourite things all at once: Fino Sherry, Bonal Aperitif, Flor de Caña 7 Year and Giffard Banane. Enjoy this one whenever you have a moment to spare.

Seasoned Traveler

  • 1 1/2 oz Flor de Caña 7 Year
  • 3/4 oz Bonal Aperitif
  • 1/2 oz Giffard Banane du Bresil
  • 1/2 oz Inocente Fino Sherry
  • Garnish: Luxardo Maraschino Cherry

Combine ingredients over ice and give it a long, loving stir. Strain into coupe, garnish with Cherry.

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Santé mes amis!

DD’s Shrunken Skull

/ Dani DeLuna / 1 Comment

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As y’all probably know, I occasionally participate in Tiki Challenges on Instagram which are either put on by El_Nova_1 or another SoCal Tiki fanatic. Maybe it’s cause I love Tiki so much or maybe cause it makes me feel connected to California, either way, I love these recipes!

This week’s challenge is for a Shrunken Skull, a simple and brilliant Tiki cockail.

Shrunken Skull (Recipe from the 1950s)

  • 1 oz Puerto Rican Rum
  • 1 oz Demerara Rum
  • 1 oz Lime Juice
  • 1 oz Grenadine

Combine ingredients and shake over ice. Dirty pour into Skull mug. Garnishes are up to you. Flames are encouraged.

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Well, as we all know, I only have so much space in my tiny apartment and therefore only keep so many rums. I had to make some substitutions but happily with substitutions come creativity, and so my Shrunken Skull is a little outside of the box. Still damn tasty though.

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I decided to add the DD Mix because I wanted a little more depth and spice in my Shrunken Skull. I also don’t have any 151 Rum to flame with but I do have some fabulously fragrant Lemongrass & Ginger infused 151 Vodka. It works perfectly and makes the greatest smelling flame ever!

DD’s Shrunken Skull

  • 1 oz Angostura Rum 7 Year
  • 1 oz Denizen Aged White Rum
  • 1 oz Lime Juice
  • 3/4 oz Grenadine Syrup
  • 1/4 oz DD Mix
  • Garnish: hallowed out Lime Half with flaming Lemongrass & Ginger infused 151 Vodka.

Combine ingredients with loads of ice and shake. Dirty pour into double Rocks glass. Pour Lemongrass & Ginger infused 151 Vodka into Lime half and set on top of ice in glass. Strike a match and light that shit up.

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Tiki Cheers to all y’all. If you wanna participate in the challenge on Instagram, the hashtag is #ShrunkenSkullChallenge2015.

Blame it on the Monkeys

/ Dani DeLuna / 2 Comments

Blame-the-Monkeys-No-1-1

Have you ever had one of those days? One of those days where you feel like you’re living in a cartoon? A cartoon with Monkeys, ships made out of Lime halves, and paper sails? Maybe? Hmmm, never mind.

The inspiration for the next two Tiki drinks were literally these lil Monkeys I got from Zombie Hut in Brooklyn. Some friends and I went for a Tiki night back at the end of winter and we got these monkeys with our Scorpion Bowl. It was awesome. Now the Monkeys roam throughout my kitchen, scurrying up bottles of Giffard Banane and drinking all the Rum. They helped me make these cocktails, so they get at least some of the credit.

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Blame the Monkeys No. 1

  • 1 oz Giffard Banane du Bresil
  • 1 oz Flor de Caña 7 Year Rum
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Corralejo Añejo Tequila
  • 1 oz Lime Juice
  • 1/4 oz Orgeat
  • 1/4 oz DD Mix
  • Garnish: hallowed out Lime half, Maraschino Cherry wrapped Orange peel Rose, Monkeys

Combine ingredients over ice and short shake. Strain into specialty glass over cracked, crushed or pebble ice, and garnish.

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Blame the Monkeys No. 2

  • 1 1/2 oz Flor de Caña 7
  • 1/2 oz Bonal Aperitif
  • 1/4 oz Velvet Falernum
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Orgeat
  • 1/2 oz Lime Juice
  • Garnish: Maraschino Cherry-speared Paper Sail, Monkeys

Combine ingredients over ice and short shake. Strain into specialty glass over cracked, crushed or pebble ice, and garnish.

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Thank you lil Monkeys!

Spring Cocktails with Jägermeister

/ Dani DeLuna / 3 Comments

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Yes, you read that right! Spring Cocktails with Jägermeister!

Do you know who had no idea how versatile Jägermeister is? ME! I had no idea but oh my goodness, I’m so into it!

When I was initially approached about this campaign, I was a tad hesitant because when I thought of Jäger, I thought of shots (and y’all know i’m averse to shots). But then I read about some of the ingredients in Jägermeister: Cinnamon, Star Anise, Orange peel, Ginger root, Cardamom, Lavender, and I got really excited!

Bonus: as a part of this campaign, I have been given a couple of recipes from one of my fave bartenders, none other than Sother Teague from Amor y Amargo! If Sother endorsed Jägermeister, then I most definitely wanted to give it a try!

Jägermeister

Jägermeister, a fantastic combination of herbs and spices.

If we’re going to make recipes with Jägermeister, then we should start by treating it like we should treat any good Amaro/Aperitif/Digestif and break down the flavors.

Tasting Notes:

  • Nose: Ginger, Licorice, Spices, Anise, Root Beer, Citrus,
  • Tongue: Mint, Cinnamon, Clove, Cardamom, Honey, spices, earthy, robust
  • Finish: long and wide, full bodied

Exciting right? Totally totally exciting! Let’s dive into some recipes!

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We’ll start with one of Sother’s Recipes, Precision Timepiece. This recipe feels like a Negroni variant, albeit one full of flavour and spices.

Precision Timepiece

Combine ingredients over ice and stir. Strain into double Rocks glass with ice. Express Orange peel and garnish.

Bonus: if you add a little Club Soda, you suddenly have spirited “Root Beer”.

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For the next recipe, you’re going to want to keep that bottle of Aperol handy but also get some Strawberries cause what says spring like Strawberries? (The answer is: nothing)

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To the Jäger and Aperol we add Chartreuse Jaune which has a mille-fleurs + honey aroma and is magical in spring cocktails.

Little Red Jacket

  • 1 1/2 oz Jägermeister
  • 1/2 oz Aperol
  • 1/4 oz Chartreuse Jaune
  • 1/2 oz Lemon Juice
  • 2 Strawberries
  • Club Soda
  • Garnish: 1 Strawberry, Lemon Wheel, Rosemary sprig

Muddle Strawberries and Lemon juice in tin. Add Jägermeister, Aperol, Chartreuse and ice. Shake and double strain into Collins glass over ice. Top with Club Soda and garnish with Strawberry, Lemon Wheel and Rosemary sprig. Sensational.

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And now it’s time for perhaps the most exciting formula yet: Jägermeister + Aged Rum = spiced Rum. I mean, why isn’t everyone all over this? I don’t have any Spiced Rum in My Home Bar but by combining these two together, I NOW HAVE SPICED RUM.

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Again, we’ll start with a recipe from Sother Teague cause this recipe is BRILLIANT.

German Vacation

  • 1 oz Jägermeister
  • 1 oz Flor de Caña Aged Rum
  • 3/4 oz Ginger Syrup*
  • 3/4 oz Orgeat
  • 3/4 oz Lemon Juice (Lime Juice works really well too)
  • Garnish: Heavy dashes of Peychaud’s bitters. I added the Hollowed out Lime half, Maraschino Cherries and Sail. Really, as long as you add the Peychaud’s, use whatever garnishes you want! (Candied Ginger would be amazing btw)

Combine ingredients over ice and short shake. Strain into Collins or Tiki Glass over Cracked or Crushed ice. “Paint” the top of the drink with Peychaud’s bitters and garnish as you please.

Ginger-Syrup

*Ginger Syrup – Combine 1 cup of Sugar (Demerara or Turbinado), 1 cup of water and 1 cup of roughly chopped Ginger root in a Saucepan. Heat on low until just before liquids start to boil, then remove from heat. Cover and let sit for around 8-9 hours. Strain into jar and refrigerate. **If you are going to keep this syrup for several weeks, add around 1 oz aged Molasses Rum (like Flor de Caña) to syrup to preserve. Will make approx 2 cups of Ginger Syrup.

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The Pineapple Spear Bunny Ears are back again!

For the last Spring Cocktail with Jägermeister,  I’ve got a total West Indian Tiki cocktail for y’all!

Gamekeeper’s Grog

  • 1 oz Jägermeister
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Smith & Cross Navy Strength Jamaica Rum
  • 1/2 oz Lime Juice
  • 1/2 oz Pineapple Juice
  • 1/4 oz Cinnamon Bark Syrup
  • Garnish: Hollowed out Lime half, Grapefruit peel Rose, Maraschino Cherry, Pineapple Spear Bunny Ears

Combine ingredients over ice and shake. Strain into double Rocks glass and garnish.

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Wasn’t that totally delicious? Yes, it totally was! Don’t worry, this isn’t the end of my relationship Jägermeister as a cocktail ingredient. I’ll keep posting recipes as I come up with them.

Note: I cannot emphasize how thrilling of a discovery it was that Jägermeister + Aged Rum = spiced rum. YAAAAAAAAS Kween!

Thanks to M Booth for including me in this exciting campaign and sending the bottles of Jägermeister, Aperol, Amaro Montenegro and Dale Degroff’s Pimento Bitters!

Fruity Cocktails with Fino Sherry

/ Dani DeLuna / 1 Comment

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Edit: If you’re here for #SherryWeek, have an excellent time with these recipes!

Y’all, I have been waiting for this post ever since I got that bottle of Inocente Fino Sherry back in January. From the moment I put my lips on this Sherry, I knew, I knew it was going to go with fruit and I knew I was going to use it Long or Tiki style.

I’ve been biding my time.

Today on Instagram, I was challenged to make a Fog Cutter by @el_nova_1 (the person behind last week’s Navy Grog challenge who loves Tiki as much as many of us do) and make the drink immediately! It’s DAMN FABULOUS! LIKE DAAAAAAAYUM FABULOUS. Citrusy, dry, great flavour arc, deep. I’m in luv. With this challenge comes a great opportunity for me to post a couple of other Fruity Sherry drinks I’ve had sitting in my notebook.

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First things first about this Fog Cutter: I don’t have any Grape Brandy! I only have Calvados! The recipe also calls for Cream or Amontillado Sherry and I only have Fino Sherry. So, like any good Home Bar Gurrrrrrl, I’ve made some adjustments (ahem, Old Tom Gin) and named the variation “Karl the Fog Cutter” after my beloved San Francisco Bay Area’s archnemesis (or claim to fame), Karl the Fog.

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Karl the Fog Cutter

  • 2 oz Denizen Aged White Rum
  • 1 oz Calvados
  • 1/2 oz Hayman’s Old Tom Gin
  • 1/2 oz Inocente Fino Sherry (float)
  • 2 oz Lemon Juice
  • 1 oz Orange Juice
  • 3/4 oz Orgeat
  • Garnish: Sherry float, Orange wedge with Maraschino Cherry spear, Monkey

Combine ingredients over ice and short shake. Strain into Tiki Mug or Collins Glass over Cracked Ice. Float the Sherry, garnish with Orange wedge with Maraschino Cherry and Monkey.

Marley's-Map-2

This next one came from a flavour pairing obsession I currently have: Fino Sherry + Apricot Liqueur. It’s to die for. The nuttiness from the Orgeat & Fino go sooooo well with the Apricot. Literally the greatest thing since Smith & Cross Rum + Teeling Irish Whiskey. This one is straight up Tiki, so be sure you have a mint sprig and some Orgeat ready to go!

Marley’s Map

  • 1 1/2 oz Flor de Caña 7 Rum
  • 1/2 oz Denizen Aged White Rum
  • 1/2 oz Rothman & Winter Apricot Liqueur
  • 1/2 oz Inocente Fino Sherry
  • 1/2 oz Orgeat
  • 1 oz Grapefruit Juice
  • 2 dashes Angostura Bitters
  • Garnish: Mint sprig, two Pineapple chunks and a Maraschino Cherry

Combine ingredients over ice and short shake. Strain into double Rocks glass or short Tiki mug over ice. Garnish with Mint sprig, two Pineapple chunks and a Maraschino Cherry.

Stafford-Cobbler-1

Now back to that Cobbler. Goodness, I get such a thrill out of making and/or drinking a Cobbler! This one came to me in the night and I had to write it down before I fell asleep. Again, we’re using the glorious Apricot + FIno Sherry combo along with Carpano Antica Vermouth, Old Tom Gin, and Boker’s Bitters. I wanted this one to taste Old Skool/Pre-Prohibition.

I definitely Flavor Bible’d the Rosemary + Blueberry + Strawberry + Lemon + Orange flavours. If you don’t have the Flavor Bible yet…get to it!

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Stafford Cobbler

  • 1 1/2 oz Hayman’s Old Tom Gin
  • 1 1/4 oz Carpano Antica Sweet Vermouth
  • 3/4 oz Inocente Fino Sherry
  • 1/2 oz Rothman & Winter Apricot Liqueur
  • 3/4 oz Lemon juice
  • 1/4 oz Honey Syrup
  • 2 dashes Boker’s Bitters
  • Small handful of Blueberries, muddled
  • Garnish: Strawberry, Blueberry, Orange wheel, Rosemary sprig

In tin, combine Lemon Juice and Blueberries and muddle. Add remaining ingredients, ice and short shake. Strain into Stemmed glass filled with ice and fruit, Orange wedge and Rosemary Sprig on top. Serve with a straw and a spoon so your guests may eat the fruit!

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Yassssss gurrrrrrrl, Ms Stafford Cobbler, lemme get real close.

Thanks again to The Baddish Group for the fantastic bottle of Carpano Antica!

#RumForTheHills: Don’s Special Daiquiri

/ Dani DeLuna / 1 Comment

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A few of us on Instagram have started a #RumForTheHills hashtag and so I thought I’d start with a really fabulous Daiquiri recipe from the 1970s. I got this recipe from the Beachbum Berry Total Tiki app and it’s a knock out! If you don’t have this app (or one of his books) you need to get on it!

This Daiquiri is a version of Don the Beachcomber’s 1934 Mona Daiquiri. Now, of course I made a couple of modifications, namely, 1/4 oz more lime juice and 1/4 oz more Rum cause I like my Daiquiris tart and boozy.

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Don’s Special Daiquiri

  • 1 oz Jamaican Rum (Smith & Cross)
  • 3/4 oz Aged White Rum (Denizen Aged Rum)
  • 3/4 oz Lime Juice
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Honey Syrup
  • Garnish: Maraschino Cherry

Combine ingredients over ice and shake. Strain into a chilled cocktail glass, garnish with Maraschino Cherry.

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Hope you enjoy and if you wanna join in the party, use #RumForTheHills on Instagram!

Classic Cocktails: Army & Navy + Variations

/ Dani DeLuna / 3 Comments

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Many moons ago, I had my first trip to The NoMad Bar with a whole bunch of newly acquainted friends. It has since become my favourite bar in NYC because they simply have the most adventurous and yet totally drinkable cocktails in the city. They consistently surprise, inspire and encourage me to push the envelope while remaining true to form. (i.e. They frequently use Fino Sherry and Amari in Tiki drinks. Brilliant.)

They also make a damn good Army & Navy.

I am a huge fan of Gin Sours in any form but something about the combination of Orgeat and Lemon Juice really moves my taste buds to flight! Oh and I highly recommend this B.G. Reynolds Orgeat, it’s a bit toasted, has just the right amount of floral notes and is quite tasty. Let’s make an Army & Navy right now, shall we?

Army & Navy (from David A Embury, Fine Art of Mixing Drinks. 1948.)

  • 2 oz English Dry Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Orgeat
  • 2 dashes Angostura Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries. Sip and smile.

Wasn’t that tasty? Yes, yes it was so damn tasty! Wouldn’t you like to drink another? Hold off on that ’cause we have a couple of variations:

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So obvi the Army & Navy is a drink begging for rum. I decided to split the base with Flor de Caña 7 and Hayman’s Old Tom Gin. The Old Tom then inspired me to use some of those Boker’s Bitters that I love so dearly.

Sir Joseph Porter

  • 1 oz Old Tom Gin
  • 1 oz Flor de Caña 7 Year Rum
  • 3/4 oz Lemon Juice
  • 3/4 oz B.G. Reynolds Orgeat
  • 1 dash Angostura Bitters
  • 1 dash Adam Elmegirab’s Boker’s Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries. Sip and grin.

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Yes! The Pineapple Spear Bunny Ears are back!

If an Army & Navy variation was begging for rum, the next logical step (in my island themed brain) was to take it to Tiki Paradise! I’m obviously very excited about this drink. It’s just fabulous. Really, any excuse to use Pineapple infused Plymouth Gin in a cocktail is a dream come true for me.

Captain Corcoran

  • 1 oz Denizen Aged White Rum
  • 1 oz Pineapple infused Plymouth Gin
  • 3/4 oz B.G. Reynolds Orgeat
  • 3/4 oz Lemon Juice
  • 1 dash Angostura Bitters
  • 1 dropper Bittermens Elemakule Tiki Bitters
  • Garnish: Three Maraschino Cherries and Pineapple Spear Bunny Ears

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries and Bunny Ears. Sip and giggle.

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Did you get the joke? The variations are named after characters from the HMS Pinafore. Clearly I think everything in life should be a tad silly but nary an April Fools prank shall I make.

Enjoy your Army & Navy and HMS Pinafore Variations! Cheers!

Variations on a Theme: Branca Menta Grasshopper

/ Dani DeLuna / Leave a comment

Grasshopper-in-Kentucky-2

This isn’t just any Grasshopper, it’s a Branca Menta Grasshopper. This fancy, complex, multileveled Grasshopper went on holiday. He left his tiny apartment on E6th street, got on a plane at LGA and headed south for some adventures. On his adventures, he took some friends with him. Since he isn’t just any Grasshopper, he doesn’t have the usual friends.

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This Branca Menta Grasshopper likes to hang with Coconut Milk and Scrappy’s Chocolate Bitters. This Grasshopper Trio had the BEST OF TIMES on their holiday. Such good times that they even wrote down some notes about their travels.

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Grasshopper in Kentucky

  • 1 oz Branca Menta
  • 3/4 oz Bourbon
  • 1/2 oz Scrappy’s Chocolate Bitters
  • 1 oz Coconut Milk
  • Garnish: Mint Leaf

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to play along. Strain into coupe, spank the Mint and garnish.

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Grasshopper in NOLA

  • 1 1/4 oz Branca Menta
  • 1/2 oz Scrappy’s Choco Bitters
  • 1/2 oz St George NOLA Coffee Liqueur
  • 1 Coconut Milk
  • Garnish: Grated dark Chocolate

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to get with the program. Grate dark Chocolate on top.

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Grasshopper in the Gulf

  • 1 oz Branca Menta
  • 1 oz Flor de Caña 7
  • 1/2 oz Scrappy’s Choco Bitters
  • 1 oz Coconut Milk
  • 1/2 oz Orgeat
  • Garnish: Mint Bouquet

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to get in line. Spank the Mint Bouquet and garnish.

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Let’s just look at this again, shall we? This fancy Branca Menta Grasshopper in the Gulf has such a nice hat.

Thanks again to the Baddish Group and Branca Menta for making this tasteful Grasshopper journey possible.

Branca Menta & National Chocolate Mint Day

/ Dani DeLuna / Leave a comment

ACM-2

Hello Minty fresh and decadently fabulous people! Let’s talk about Branca Menta.

For Valenspoons I did a post on Fernet Branca and the Hanky Panky, an excellent amaro in an excellent cocktail. Well, have you heard of and/or tasted Fernet Branca’s little brother? Branca Menta has the flavour profile of Fernet Branca but with the added power of Mint. It is lower proof, sweeter yet still bitter, has a greater viscosity and is just perfect as a digestivo. I’ve been drinking it frequently after dinner or with dessert.

What goes better with a Mint Amaro than Dark Chocolate? Nothing. Absolutely Nothing. National Chocolate Mint Day is 19 February, so let’s get going! I’ve got two tasty cocktails for us to celebrate.

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I wanted to make a Mint Chocolate drink which was neither very sweet nor anything like a “mint chocolate Martini” (hint, not a Martini, quit calling it a Martini). I turned to my fave aged rum, Flor de Caña 7, added the totally awesome St George NOLA Coffee Liqueur and Scrappy’s Chocolate Bitters instead of Crème de Cacao. The result is a bitterly chocolate mint cocktail, powerful enough to get us through the frigid winter, yet tasty enough to ask for another.

A.C.M. (Amaro Ciccolata alla Menta)

  • 1 3/4 oz Flor de Caña 7 Year Aged Rum
  • 1/2 oz Branca Menta
  • 1/2 oz St George NOLA Coffee Liqueur
  • 1/4 oz Scrappy’s Chocolate Bitters
  • Garnish: grated 70% Dark Chocolate

Combine ingredients and stir over ice until proper dilution has been achieved. Strain into chilled coupe. Grate Dark Chocolate on top. Santé!

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Secondly, I JUST WANTED SOME CIOCCOLATA DENSA WITH BRANCA MENTA! This is where we can all just shout “WOOOOOO”! Yes y’all, it’s my fabulously thick Hot Chocolate with aged rum and Branca Menta.

I have a bit of a history with Cioccolata Densa and Chocolat Chaud. Back in 1999, I went to Italy for the first time where I experienced the awesomeness which is Italian Cuisine. Nothing compares to real Italian food and it is definitely my favourite type of cuisine to cook. I also had Cioccolata Densa and it blew my notions of “Hot Chocolate” out of the water. Soon after that, I tried the French version, Chocolat Chaud and have never turned back. I always make my drinking chocolate very dense and not very sweet. Cheers to THAT!

Branca Menta Cioccolata Densa

  • 10 oz Whole Milk (do not use reduced fat Milk, ever, just don’t do it)
  • 4 heaping tbsp Dark Chocolate Chips (70% or above)
  • 2 tbsp Dark Chocolate Hot Cocoa Mix (70% or above)
  • 2 oz Flor de Caña 7 Aged Rum
  • 1 oz Branca Menta
  1. In pot, combine Mlik and Dark Chocolate Chips over very low heat stirring constantly.
  2. When the Chips start to melt and mix with the Milk, gradually add the Dark Chocolate Hot Cocoa Mix until everything is smooth and fabulous.
  3. Turn the heat off, add Rum and Branca Menta. If you don’t find the above amounts to be enough Rum and Branca Menta, add some more until you like it.

*Recipe should create approx 4 servings in Espresso cups.

Branca-Menta

Where you at? You sexy thang. 

Thanks again to Branca Menta and the Baddish Group for giving me the opportunity to participate in this totally delicious Chocolate Mint experience! Tasty times, happy minds.