THE QUEST

cropped-10557416_10154793466660217_8306244977505247930_n.jpgThose who know me in real life refer to me as, The Pirate. As much as that name represents me and my love for rum, my name is actually Kara.

I have set up this blog in an attempt to document my quest for the best rums around the world (according to me).

When it comes to rum, I am pretty much a Sailor Jerry’s kinda’ gal. I do not venture very far from the sweet caramel grasp of my old faithful… much to the annoyance of my friends and many bartenders. But now I am ready to move on, I am ready to throw myself into the wonderful world of rum and be as open-minded as possible.

I will be writing, filming and photographing my worldwide rum adventures and posting them here as well as on my twitter and YouTube page. I hope you will join me on my quest and please feel free to send me your rum recommendations for me to test out.

Kara x

ARCHIE ROSE VIRGIN CANE DAIQUIRI

Whilst everyone here in the southern hemisphere rejoices that spring is finally amongst us, the northern hemisphere part of me once again recoils at the thought of the unstoppable sweatiness, the persistent blood sucking mozzies feeding off me and my pasty white skin turning nothing more than a deeper shade of red – can you tell I’m not a big fan of the summer?

The only saving grace the warmer weather has to offer me is the types of cocktails that appear. Fresh, zesty, fruity mixes that put a zing in my step are the ones I attract to …and that is exactly what I wanted to create for my next cocktail.

Lemon and lime daiquiri with a healthy slog of Archie Rose Virgin Cane Spirit. The first time I tried this spirit was at a house party and out of everyone, I was the only one who enjoyed it. Guaranteed, it is a spirit with plenty of “character” on the initial taste, but after a few more sips you can start to taste all the little additional features it holds – grassy, raw, citrusy.  The only way I can best describe it’s taste to none spirit drinkers is that is tastes like orange peel. Still not convincing you am I? Gah!

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Either way, it tastes bloody amazing in a daiquiri, so here is my recipe. Enjoy 😀

Ingredients

For the lemon lime syrup

  • 2 freshly squeezed lemons
  • 7 freshly squeezed limes
  • 1 cup raw sugar
  • 1 cup cold water

For the cocktail

Instructions

For the lemon and lime syrup, add the cup of sugar to your saucepan. Squeeze in your limes and lemons. Add all of your juice into the saucepan, along with your cup of cold water. Bring the mixture to a boil then simmer until your mixture takes on a syrup like consistency. After about 10-15 minute, remove the syrup from heat and allow to cool.

If you find this too tart, add more sugar and reduce the lemon. Personal preference is key. Or, if you have a pre mixed lemon and lime soft drink, why not juts throw that in! Saves a lot of time and effort.

Add the lemon/lime syrup, sugar, rum, and ice into your cocktail shaker and shake what yo mama gave ya’ for about 10 seconds, and then pour into a glass.

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

WATERMELON RUM FIZZ

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If you need a cocktail that is refreshing and tasty, then look no further. My Watermelon Rum Fizz will hit that thirst right on it’s head!

Ingredients

  • 60 ml Beenleigh White
  • 100 ml Watermelon juice
  • Sparkling water to top
  • The juice of 2 limes
  • 90 ml simple sugar syrup

Garnish

  • Lime Rim (equal amounts salt and sugar combined with some fresh grated lime)
  • Lime slice
  • Watermelon Slices

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INSTRUCTIONS
  1. Place watermelon into a blender or juicer and pulse until smooth.
  2. Add your simple syrup to your shaker, along with you rum and lime. Give it a good ol’ shake.
  3. Strain blended watermelon into your already garnished glass.
  4. Add shaker concoction and stir.
  5. Top with sparkling water, a squeeze of lime juice, and ice.
  6. Enjoy!

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

SPICED PINEAPPLE DAIQUIRI

Daiquiri’s are one of my many guilty pleasures. The beauty of this cocktail is that it takes just three ingredients to make this bad boy: rum, lime and sugar. But seeing as this is Kara’s Rum Quest, I gotta’ add a little somethin’ somethin’ to make it go POW!

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Queue, the pineapple! Pineapples are amazing at the moment. So fragrant, so sweet and sooooo juicy – a perfect addition to any cocktail.

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White rum is usually used when it comes to making a classic daiquiri, but for my daiquiri I chose to use a golden rum from Fiji called, Bati Spiced. Distilled through coconut shells, this lightly spiced rum has warm, spicy, vanilla overtones which I pictured going beautifully in a pineapple daiquiri.

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Ingredients (serves one)

  • 60 ml of Bati Spiced Rum
  • 30 ml lime juice
  • 30 ml pineapple juice
  • 15 ml ounce of brown sugar syrup
  • 1 cup of ice

Instructions

  • Add the rum, the lime juice, pineapple juice, sugar syrup, and ice into your shaker
  • Shake vigorously for 30 seconds
  • Strain into serving glass

Enjoy 🍍

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

KARA’S APPLE SPICED RUM SOUR

I have been very slack in the blog department lately. In all honesty, I have not had much of a desire to rustle up a cocktail due to being bogged down with work and study… that is, until last night! I had a hankering, a desire, a burning urge deep down inside of me to get my camera ready, set up my lighting equipment and to make an absolute mess of the kitchen possibly the best cocktail ever (without messing up the kitchen)! So that’s what I did.

The cocktail I decided to make is a variation on Whisky Sour… but with rum. Enjoy:

KARA’S APPLE SPICED RUM SOUR

Serves one

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For the sugar syrup, I put 2 tablespoons of brown sugar and 2 tablespoons of water into a jug and shook it up for 3 minutes. I then let it sit for 30 seconds and then gave it a good shaking again. Pop your sugar syrup, spiced rum, lemon, ice and angostura bitters into the large side of the shaker.

Now for the part that a lot of people do not enjoy, the egg white. Not all recipes call for egg white, but because we’re the adventurous type, I decided to keep it – I just love how creamy it makes drinks. Pop your egg white into the smaller side of the shaker until we are  ready to mix. Please remember, dairy or egg whites should always be kept separate from your citrus until the moment you are ready to mix.

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Now you are ready to combine all of your ingredients and shake what yo’ momma gave ya! Once you have shaken for at least 30 seconds, crank that shaker open, pour that frothy, deliciously creamy cocktail into your desired glass, top with some apple cider and get drankin’.

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I hope you enjoy my delicious take on a classic whisky sour. If you have any cocktails you think I should make, leave me a comment below. Until next time fellow rum lovers x

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

MULLED SPICED RUM

A few weeks ago, I went to a wonderful Christmas in July dinner party on Scotland Island. My offerings, Sailor Jerry glazed pigs in blankets and Mulled Rum made with Kraken Dark Spiced Rum – of course they were!

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Christmas in July is for all us northern hemisphere dwellers who have set up camp in the southern hemisphere. We ultimately recreate Christmas with our friends and no family… which ultimately makes it a little better than an actual December Christmas. No? Either way, we get two Christmases, and that’s awesome!

Any who, I based my Mulled Rum on Kraken’s amazing Squid Bite cocktail – with a few little cheeky extras.

All you’ll need:

  • Two cups Kraken Dark Spiced Rum
  • Three cups of Bundaberg apple cider
  • Orange slices
  • Three Star anise husks
  • Nutmeg
  • Cinnamon sugar for the glass rim

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And here is the best part, all you need to do is throw all of the above into a pot, bring to boil and serve up to your guests.

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Whilst your mulled rum is get all yummy and warm, run an orange slice around rim of your glass and then dip the rim of your glass into the most amazing ingredient ever, cinnamon sugar.

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Once your mulled rum is all warm, pour that bad boy into your cinnamon sugar rimmed glass and enjoy possibly the best mulled rum ever! 😉

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FORGOTTEN CASK – Chairman’s Reserve Rum Tasting

Last month, I was lucky enough to be invited to the Forgotten Cask Rum & Cocktail Bar for a Chairman’s Reserve Master Class & Tasting hosted by Michael Glaize.

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Chairman’s Reserve is a blend of double distilled pot still and continuous still rums from the stunning island of St. Lucia. What’s pot still and continuous still I hear you cry! Well, I can’t say I fully understand it all myself, so I have taken slugs from good ol’ Wikipedia to assist me with that answer 😉

Pot Still
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Continuous Still
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Now all the science is out of the way, here are my reviews of all of the rums I tried in order of preference.

5th place:

Chairmans Reserve Finest St Lucia Rum           

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  • On the eyes: Beautifully light golden brown in colour
  • On the nose: Really strong on the ethanol front – which I am not a big fan of.
  • On the tongue: It has all the elements of a tasty rum, but ultimately overly woody for my liking, with a raisin after taste. There is a bit of an afterburn to it also, which I am never a fan of.

If I may be so bold, I could totally see this rum being used as an awesome mixer.

4th place:

St Lucia Distillers 1931 fifth Edition

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  • On the eyes: Yummy burnt caramel in colour
  • On the nose: The ethanol is not as over bearing as Rum, which is a relief. I can actually pick up the scent of toffee caramel and what could the possibly be some tropical fruit, possibly banana and orange?
  • On the tongue: It’s a lot drier then I expected, it smells a lot juicer than it tastes- not a bad thing at all, just a little surprise. I can taste the caramel I smelt as well as the fruits, but on the tongue there is definitely an oakiness to it… and there goes that after burn.

This is a pretty rich rum which I imagine would be rather nice as a sipping rum.

3rd place:

St Lucia Distillers 1931 First Edition

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  • On the eyes: Light amber in colour, which seemed to glisten in my glass.
  • On the nose: Rich, fruity with a slight hint of coca.
  • On the tongue: This rum was rather fragrant: Orange peel, vanilla and coca are the tones that really stood out to me. Along with that, it was really bloody smooth. As much as I hate to say this, it actually reminded me of a Terry’s Chocolate Orange – I know… I hang my head in shame. Oh, and there was not much of an after burn. Yay!

This is a very expensive tasting rum, considering my comparing it to a British chocolate. I would happily add this to my rum collection.

2nd place:

Chairmans Reserve Spiced Rum

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  • On the eyes: Deep amber in colour.
  • On the nose: A yummy mix of cinnamon, nutmeg, vanilla and coconut.
  • On the tongue: Incredibly moreish! There is an explosion of spices and sweetness that leave you wanting just one more sip. Not overbearingly sweet like some spiced rums but a little bit on the clove side that had me a little thrown. None the less, a beautiful spiced rum that I will be running back to again and again.

This has got to be my favourite spiced rum at the moment. Since I tasted it in London last year, I have not been able to drink anything else. I adore it.

1st place:

Chairmans Reserve The Forgotten Cask

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  • On the eyes: Deep amber in colour.
  • On the nose: Another perfect marriage of vanilla and caramel with the soothing warmth of spice.
  • On the tongue: YES! This is the rum I have been waiting for! Perfectly balanced: sweet, chocolaty, spicy and smoky. Incredibly smooth with a ridiculously rich depth to it – I honestly wish I could dive into this glass!

This rum has changed the game for me. This is the first rum I have come across that I could sit and sip on until the cows come home. What a pleasant surprise Chairman’s.

Thank you for a fantastic night Forgotten Cask Rum & Cocktail Bar, I will be sure to be back soon.

Cauliflower Hotel – The Forgotten Cask Rum Cocktail Bar 123 Botany Rd, Waterloo, 2017 Sydney, Australia

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

A LITTLE UPDATE

Hey everyone!

Sorry I’ve been M.I.A. lately…have been going through some life altering changes which have preoccupied every waking minute these past few months. Can’t say I’m close to seeing the proverbial “light at the end of the tunnel” but when I do, I’ll be sure to reconnect with ya’ll here, Instagram, YouTube and the old Facebook.

Thanks for your continued support and love my fellow rum lovers, I’ll see you all soon! But before I leave again, I just want to bring to your attention this stunning post-WWII era advertisement, The Rumbera. This poster is a symbol of vibrance, elegance and fun… and hopefully who I will morph into after all this dust settles 💃🏻

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BARON SAMEDI SPICED FIRST IMPRESSIONS | Kara’s Rum Quest

HELLO MY FELLOW RUM LOVERS 🍹

Today me and Dougal are reviewing the most advertised rum I have seen so far in 2017, Campari’s Baron Samedi Spiced! You honestly can’t look at any social media page without seeing this rum across it, so I had to go get me some 🙂

Like all of my reviews, they are 100% my own opinion… let me know your thoughts on my review in the comments section below and let me know if there’s other rums out there you would like me to try.

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Videography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This video is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

PAPA GEDE’S BAR- Tiki Goes Walkabout

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So, last Monday was fun. As part of World Class Cocktail week, Papa Gede’s Bar held a Tiki Goes Walkabout night at their amazing bar! This was the first time I ever set foot in this bar and what a delight it was. But this post is not about the bar itself (that is yet to come), but the amazingly put together tiki classics using nothing but aussie ingredients.

We drank wattle seed Fog Cutters, Rosella syrup Mai Tai’s and my first ever Zombie made with the delicious addition of quandong. ‘What are those!’, I hear you cry! Well, I honestly had not idea myself, but thankfully the awesome duo, Joshua Ng and Ben Ingall spent the time explaining to us what each ingredient was and what it added to our cocktails – Thank you guys for not making us feel like dumb asses when it came to answering our questions.

So, I can tell you are all just dying to know which cocktail I liked the most? Well you’re about to find out but before I get to that, I just want to state that all the cocktails were amazing! Honestly, they were, but I did have an order of preference which I will get to in 3…2…1…

3rd place:

 Mai Tai with Rosella Syrup

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Originally from Africa, Wild Rosella, also known as ‘wild hibiscus’, is now considered native throughout parts of Queensland and northern Australia. Blood red in colour and tart in taste, this plant is an amazingly versatile ingredient, which is known and loved around Australia.

Made with Pampero Anejo rum and Rosella flower syrup, this rum was sweet and delicious. It was a beautiful deep ruby colour (which I imagine is from the rosella syrup itself) and had the soft tones of raspberry and plum. I could not really taste much of the rum itself which was a shame, but that didn’t really upset me too much as it was such a beautiful cocktail to not only drink but to look at.

The only draw back for me was that it was a little too sweet. This is not necessary a bad thing if you like to have just one cocktail… but seeing as I am a more than one cocktail kinda’ gal, the sweetness was just a little too much for me. I still drank it though ;-D

2nd place:

Fog Cutter with wattle seed

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A dietary pillar of Indigenous Australians for over 40,000 years, Wattleseed was traditionally ground and used to make a type of flour. With a nutty, roasted coffee aroma, with touches of sweet spice, raisins and chocolate, this seed is a welcome addition to anything it is added to.

Legend has it, if you are a bit foggy headed, this cocktail will be able to cut right through it. Well, as it was a Monday night and I had been at work all day, I was looking forward to some fog cutting but alas, where there are highs, there are lows, so I was pretty scared as to how I would feel the next day. Like, seriously, this cocktail not only had Ron Zacapa 23 in it, but Tanqueray gin and Cognac. I had every reason to be cautious!

Not to anyone’s surprise, this cocktail was delicious. It was a beautiful mix of sweet and sour with a hint of spice- which I adored. The added element of the roasted wattle seeds on top where also the bizness! If I was not so cautious of a Tuesday hangover, I could have probably gone for three of four more!

I’ll have to keep an eye out for this next time I am looking at a cocktail list!

1st place

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The Zombie with Quandong

These glossy, bright, crimson fruits have been a staple for the Pitjantjatjara people for over 50,000 years. Sweet tasting with a slightly sour and salty aftertaste, this fruit has a mild aroma of dry lentils with some earthy fermented touches.

This was the cocktail I was most scared of. I’ve heard many a tale about the havoc a Zombie can have of a person who is not well rehearsed in the drinkage department. Surely that can’t be legal?

So, what’s in this cocktail? Well, what ain’t in this cocktail is more the question. With equal measures of Pampero Anejo and Pampero Blanco rum, brandy and a dash of absinth (you can see why I was scared), this beast arrived in a hollowed out pineapple with flaming Quandong on top- watch those eye brows!

As expected, this cocktail packed a punch, but in all the right ways. You could taste the rum like a mofo, but their richness, along with the tartness of the Grapefruit and the sweetness of Quandong syrup tied this cocktail together perfectly. Adding to that, the smell the burning Quandong gave off was also to die for! The whole thing was a sensory overload and a great way to end the night!

Thanks for a wonderful night Papa Gede, I will be back soon!

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Papa Gede’s Bar 348 Kent St, Sydney NSW 2000

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

SYDNEY’S VIKING BAR, MJØLNER

I love themes; themed parties, themed dinners and above all, themed bars! So you can probably imagine how excited I got when I came across an article showcasing a new Viking themed bar in Sydney! Now, not only is this Viking bar called Mjølner – you know, old mates hammer, it is also a carvery, a whisky bar and most importantly, right down the road from me. Seriously guys, I almost lost my shit! I grabbed a team of meat eaters, booked in a table and counted down the days to which we would drink all of the mead and feast on all of their beasts, before heading off to war at sun break… or just home to sleep.

Now, of course I was initially a little hesitant about the whole thing. You see, there’s always some new themed bar popping up around Sydney; some that run the distance and those that don’t. But the more I looked into Mjølner and saw the posse they were rolling with – the Speak Easy Group (Eau de Vie Sydney, Eau de Vie Melbourne, The Roosevelt), the more my mind was put at ease.

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The day had arrived and boy was I excited! We entered through a heavy wooden door, wondered down the stairwell and greeted by a shit load of people fighting to get a drink at the bar! Okay, maybe not fighting, but huddled … intensely! The bartenders were working a million miles a minute and people just seemed to keep piling on top of those already waiting – how very vikingesque!

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I must admit, usually I am not a fan of the usual hustle and bustle you get at some bars. It’s pretty intense and not exactly the most pleasant of experiences having someone elbow you in your tit whilst you wait to grab a much needed beverage. On this occasion, I kinda’ loved it – well not the elbow in the tit malarkey but the hustle and bustle… I thought added to the atmosphere!

As I slowly moved my way closer to the bar, I took a second to have a look around at the decor and was pleasantly surprised. There was no tack in site! Just robust wooden tables, beautifully lit display cabinets presenting soon to be carved meats and just the right amount of Viking themed paraphernalia. I liked it alot. An open wood fire would have topped it off for me, but I can’t have it all now, can I?

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So, the real reason I am here: TO DRINK … oh and eat. My review is not going to spend too much time on the food (which was tasty as fuck and the theater that goes along with it is… hilarious) but on the drink situation they’ve got going on. As I mentioned above, the bar was hectic, but we persevered and managed to have a peak at the extensive bar menu and choose our poison.

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There was plenty to chose from, but the star of the show for me would have to be the Kon Tiki: Havana Club 3yo rum, Vida mescal, soured apple juice, salt water & samphire orgeat.

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This cocktail is based on the classic mai tai but with a Nordic twist. I loved this cocktail; it was so different to any rum cocktail I’ve ever had before which is always super exciting for me! Fresh, dangerously potent and deliciously smoky, it was an overload for my senses – which could be a bad thing for some people, but for me, a run ride!

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The bar itself has an incredible selection of poison from beautiful wines, a wide variety of whisky and my love in liquid form, rum! I would highly recommend heading to Mjølner and attempt to drink your favourite tipple from a horn whilst cutting into your steak with a horn-handled hunting knife!

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     Mjølner
     267 Cleveland St,
     Redfern NSW 2016
     0422 263 226

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.