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.

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.

PLANTATION O.F.T.D LAUNCH TIKI PARTY

So, my life has been a little hectic as of late; getting kicked out of our flat as our dog looks too “aggressive”, finding somewhere to rent on top of looking for a house to buy, constanly studying, barely keeping afloat at my normal job, attempting to keep my blog updated and above all, trying to be an awesome wife to my ever patient husband and mum to my fur baby – who I have been seriously negating lately. There is too much going on all at once and I am literally a walking zombie.

Screen Shot 2017-04-21 at 10.05.47So when I got an invite yesterday to head over to The Lobo Plantation for their Plantation OFTD Launch TIKI Party, I was pretty hesitant due to, you know, life! Yet, the more I pondered the more I found myself leaning towards the ‘fuck it’ approach! I hit the accept button, put on some deodorant and headed to The lobo, sans camera- queue terrible iPhone camera photos!

When I arrived at Lobo, I was handed a multicoloured lei, and made my way inside. The Lobo Plantation is an amazing basement bar located on Clarence Street. As you walk (carefully) down the spiral staircase you are welcomed with such a picturesque setting: lush greenery, bead fringe lampshades giving off a warm glow, beautiful leather couches that glisten in the dim light, pink flamingo wall paper and my favourite part of the bar, the amazing ornate mahogany bar where you get yo’ dranks… and possibly lose a few eyebrow hairs from the amount of fire that goes on behind there!

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So, being an incredibly awkward introvert, I made a beeline to a few stools in the corner and stayed there for pretty much the whole night- unless I was doing a drinks run. When I wasn’t people watching, drinking or running to the bar for more drinks, I was pawing over the drinks list for the night- and whatta’ list! We had a choice of six incredible Plantation OFTD cocktails to choose from… and I pretty much tried them all 🙂
The options were:

  • Demerara Dry Float – Plantation OFTD, Luxardo Maraschino, FTD float, passion fruit, lime juice
  • Queens Park Swizzle – Plantation OFTD, Sugar Syrup, Lime Juice, Mint leaves, Angostura Bitters
  • Test Pilot – Plantation OFTD, Plantation Jamaica 2002, Pierre Ferrand Curacao, Pernod, Angostura Bitters, Lime juice, Falernum
  • Captains Grog– Plantation OFTD, Plantation Jamaica 2002, Pierre Ferrand Curacao, lime juice, Grapefruit juice, maple syrup. Vanilla extract, almond extract
  • Palmetto Redux – Plantation OFTD, Plantation Pineapple, Rosso, Orange bitters
  • Planters Punch – Plantation OFTD, Sugar Syrup, Lime juice, Soda, Grated nutmeg, angostura bitters

All the cocktails where pretty delicious, but there were two standouts for me last night:

Demerara Dry Float: A dangerous, dangerous cocktail. This would be down to Plantation O.F.T.D sitting pretty at 69% overproof but god damn! The passion fruit compliments this rum greatly. I am not sure how, but it works and that is all I care about 😀

Captains Grog: An amazingly smooth cocktail that went down far too fast and far too easy. Again, the fruity aspect really compliments Plantation O.F.T.D. which results in a really light and fresh cocktail.

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I sadly didn’t get a chance to try Plantation O.F.T.D straight, but seeing as it is a pretty high ABV rum, it obviously indicates that this is not a sipping rum. It is made for cocktails and you know what, I am more than fine with that 😀

For those of you wanting to know where you can get yourself a bottle, head to your local Nicks store or order it online.

Now, wish me luck as I attempt to pack up my flat and move today! 🙁

 

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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.

  The Lobo Plantation
  209 Clarence St
  2000 Sydney, Australia
  0437 233 009

DRINKS WITH… NIKITA WARD

I’ve met some really interesting folk so far on my little rum quest. Whenever I get a positive response to my meeting request, I’m always super grateful. In saying that, not a day goes by where I don’t worry about getting a “fuck off you weirdo” response to my invites – which I’m happy to say I have not received… yet!

Anyway, when I sent my request to the lovely Nikita Ward, I did not realise that gin was her thang – what, not EVERYONE’S life revolves around rum like mine? Fear not, I don’t discriminate!

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PS40 is where we agreed to meet; an amazing little cocktail bar that I’ve been keen to check out for a while. I arrived a little earlier than expected (which sadly meant I interrupted Nikita eating her dinner) but Nikita didn’t seem to mind in the slightest. In fact, she greeted me like I had known her for years, grabbed me a stool up next to her, fixed me a drink (an amazing rum and coke made with Plantation OFTD Rum and their amazing, in-house produced wattle cola) and we got crackalacking!

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I am always so curious how most people start off in this industry. It varies from person to person and Nikita is no exception.

My first degree was in fine arts and my second degree was in secondary education, so after a brief stint bar tending during uni, I went on to be a teacher! I taught art and dark room photography in Kalamunda High School but then realised you can’t drink and teach at the same time… and plus kids are really fucking mean! So, I moved to Sydney and right back to hospitality!

It’s at that point; I knew this was going to be a bloody fun interview…

After I finished my degree I got a job at a restaurant/ bar. I remember watching the guys behind the bar making up drinks and I thought that looks really fucking cool! You don’t have to touch food, you don’t have to walk around as much as the waitresses and you get to hang out in the bar! I used to badger them every day. Every time they made up a drink I was right there, wanting to know everything that was going in to it. The boys would also let me come in and muck around when it was quiet, which was great. I loved it, wanted to do it full time… so I did!

There’s always one point in your life you can look back at and go, “yeah, I really got my shit together there”. For Nikita, there were two:

Hazy Rose and The Rook played a huge part in helping me get my shit together. During this time, I took part in World Class and was introduced to a lot of people that work in the industry here in Sydney. I then moved on to an ambassador role with William Grant & Sonsat this point, Nikita shows me her Sailor Jerry tattoos on her elbows and I honestly died… in a good way – and then I went on to help open Jangling Jacks as a bar consultant, now I work as a brand ambassador for The West Winds Gin! Phew!

Like that point, there is always a certain person who (whether they know it or not) turns into your mentor.

 My dear friend, Mitch Bushell really inspired me in this industry. Seeing him as a bartender and seeing him, as a brand ambassador is actually pretty amazing. He is just so professional and has such enthusiasm for this industry. It’s hard not to be in awe of him. He always goes that extra mile and has such an incredible work ethic that has influenced how I go about my work. I am incredibly grateful to have him in my life!

Nikita’s middle name is Chardonnay; she adores wine and is a brand ambassador for The West Winds Gin … but what about the rum?

 Like most bartenders, a daiquiri was the first cocktail I ever learnt to make and after that, at Hula Bula Bar in Perth is where I learnt the rest about rum. I worked there for a good two and half years and together we would smash out nearly 5000 cocktails every month. Also, here is where I also had my most interesting rum experience, one of the boys was mucking around with something called Gunpowder rum…it definitely …interesting to say the least….

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 We wrapped up the interview and I thanked Nikita relentlessly for her time, (and apologised profusely for cutting into her dinner) but before I left we decided to make a gin/rum cocktail – Come on, it was pretty inevitable that this would happen!

I must admit, I was a little nervous. Gin has never agreed with me but I was intrigued. The lovely James Snelgrove, who you will see shooting the breeze behind the PS40 bar, made us a very yummy rendition of a Suffering Bastard. It was honestly gorgeous! So, for your taste buds pleasure, I noted the recipe for you all the try at home.

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All hail, The Suffering Bastard

  •  Plantation 3 star white rum
  • The West Winds Gin- The Cutlass (which is made with lots of Australian elements, including cinnamon myrtle, lemon myrtle and Australian bush tomato)
  • Lime cordial or fresh lime and sugar
  • PS Blackstrap Ginger Soda
  • Angostura bitters

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 More information at www.thewestwindsgin.com

You can buy The West Winds Gin at all good alcohol retailers such as Dan Murphy’s, Vintage Cellars, Camperdown Cellars etc.

TheWestWindsGins

     PS40
     2/40 King 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.

 

NIGEL’S BOOM BOOM SNACK SHACK- British Virgin Island

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Temperatures are hitting above 40° C here in Sydney and I gotta’ admit, I’m struggling. And I don’t mean I am a little sweaty and a little uncomfortable. I mean I am rendered basically useless during this heat! But this got me thinking; out of all the places I visited whilst away recently, where would I like to spend this scorcher of a day? Without any hesitation, I’ve got to say I would love to be back at Nigel’s Snack Shack at Smuggler’s Cove! Now let’s get this straight, I am not a beach person, a sun person, a heat person or an insect person… and this place pretty much has it all… but I still love it! Nigel’s Snack Shack at Smuggler’s Cove was honestly, by far, the highlight of my amazing trip around the Caribbean.

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Nigel’s Snack Shack is in no way fancy (pretty far from it to be honest), BUT what this place lacks in glitz and glamour is made up by the amount of love and heart that is bursting from it.

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Nigel is pretty much, a one-man band. When he is not serving people drinks he is cooking up the most amazing grub on his simple two burner BBQ. This guy does not miss a beat. He makes sure you have nibbles while you wait, and has some amazing stories to tell whilst he does all of the above.

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This guy also has no interest in using a jigger when he is pouring his drinks. He free pours – which is either super amazing or super dangerous depending how you look at it. When you ask for a dark n’ stormy, be prepared for pretty much a glass full of Gosling Rum and a splash of Caribbean ginger beer on top. Nigel is also very keen to do a Belly Bumper shot (which was a shot of Fireball Cinnamon Whisky) with visitors he likes. Not everyone get’s one, but you know you are in his good books when he breaks out the shot glasses- let’s just say, snorkelling was a million times more fun after I finished up my lunch here.

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I got talking to Nigel about how his snack shack came about. Growing up on the island, Nigel began his career hiring out beach supplies to visitors along with refreshing drinks from his esky. Smuggler’s Cove is a beach is in the middle of nowhere, so this would have been a very welcomed treat for it’s visitors. Nigel put the money he saved towards making a little snack shack for the beach, a little bar that sells cold beverages and authentic Caribbean food for all it’s visitors. Sadly Nigel’s presence has attracted some unwanted attention from BVI holiday homebuyers around Smuggles Cove. They claim that Nigel’s business was illegal and is making the island look bad! To me, they are making the island look bad. People flock to Smuggles Cove just to see Nigel. And those who know nothing about him fall in love with him as soon as they meet him.

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Considering the constant battles Nigel faces with BVI holiday homebuyers, Nigel is the most amiable person I have ever met. I wish I could take a leaf out of his book as I would not be handling his situation as gracious as he is.

Visit Nigel’s Snack Shack, you will not be disappointed.

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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 © 2016.

 

 

 

 

PUSSER’S BRITISH NAVY RUM REVIEW- British Virgin Island

You can’t go anywhere in the British Virgin Islands without spotting Pussers British Navy Rum being sold behind every bar you step in to. So it would seem only right to spend the evening in one of Pusser’s official pubs when we landed in Road Town, British Virgin Islands.

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Overlooking Baughers bay, this pub is in prime position for all cruise shippers and boaties docking in Road Town. But this pub is not just for visitors, (even though it looks like something made specifically for us) it is also a meeting place for Road Town locals later on in the evenings.

When you walk in, you feel like you are stepping into an old Victorian tavern – Disney land style. Complete with a deep mahogany infostructure, a cluttered assembly of navy portraits, bric-a-brac’s hanging from the ceiling and Pusser’s branded pewter mugs everywhere… this old English pub seems a little out of place here in Road Town, but the novelty was not lost on me.

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Pusser’s Rum was first introduced to the Great Britain’s Royal Navy in 1655 as a substitute for beer. The Navy supplied its crew a daily “tot” of Pusser’s Rum for well over 300 years – and always double downed before battle and after victory! With such rich history, I was pretty excited to try Pusser’s Rum in all it’s cocktail based forms. So here is what I have to report:

  • Pusser’s Rum PunchA delightful blend of Pusser’s Rum, tropical juices, grenadine, Angostura Bitters and grated cinnamon.

This was the first Pusser’s cocktail I had in the BVI. Really nice and fruity but incredibly deceiving- you will get very drunk after just one. Sadly, I could not taste much of the rum itself in this cocktail- but I could feel it 😉 As a drink in itself, I would give this a 9/10. You really can’t go wrong with a rum punch in my eyes. 8/10

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  • Pusser’s Painkiller®Pusser’s Rum with pineapple and orange juice, cream of coconut and fresh grated nutmeg on top.

The Pusser’s painkiller is a pretty iconic cocktail in the BVI. It is usually the first listed on the drinks menu and the first people recommend you try. So I did… and I didn’t like it. It tasted like a really strong Pina Colada on the rocks, and that just doesn’t do anything for me to be honest. I am not a fan of super creamy beverages, so it is not surprising I did not enjoy this cocktail. 1/10

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  • Caribbean MargaritaA classic cocktail with a Caribbean twist. Pusser’s Rum, Cherry Heering, Jose Cuervo Margarita, Mix 2-3 dashes of Angostura Bitters. Blended with ice or on the rocks.

I had a serious hankering for a Margarita the day I ordered this and was a little let down by what I got. Now I know Margarita’s are typically made with tequila and what I ordered was a rum based one so it was bound to taste different. But what I got looked nothing like the photo on the menu and what I got was not drinkable! Sadly I had to throw it away in the end. The weird thing is, I have no issues with anything that is stated to be in this cocktail. I am used to these ingredients and enjoy them in other cocktails. So sadly, I am blaming the Pusser’s Rum for this heinous crime against cocktails! 1/10

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  • Classic rum and cokePusser’s (Blue Label) Rum, Coca Cola and lime.

If all else fails, stick to what I know and love. A good old-fashioned rum’n’coke. To be honest, nothing was overly offensive about this. It just tasted like a rum and coke, with a little bit of a heat to it. All in all, it was pretty standard. 5/10

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Honestly, I don’t think I will be running back to Pusser’s rum. I didn’t get much from it in smell or flavour. I would liken it to Bundaberg UP- without the afterburn. So if you are a fan of Bundy UP, you may very well enjoy this rum. Sadly, it just wasn’t for me… which is a shame as it was bloody everywhere!

 

“The only way to drink a tot [navy rum] is to swallow it whole, grimace, and sit down to appreciate the glow which spreads from the stomach and engenders that wonderful feeling of peace and bohomie”

– Nelson’s Blood by James Pack.

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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 © 2016.

MOJITO’S AND CUBANOS, OH MY!

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Along with drinking Miami dry, I was also on a mission to consume all of the Cubano Sandwiches I could find! So the first free day we had in Miami, Al and I headed straight to Havana 1957 Cuban Cuisine (a new chain of Cuban restaurants) and grabbed a seat outside. This place is full of character: beautiful music playing in the background, vintage Cuban photographs dotted around the place and above all, super-friendly staff.

Drink

I ordered the Ultimate Mojito. You are able to select which rum you would like in your mojito, so I chose Don Q Anejo rum. From here it is mixed with sugar cane and Yerba Buena. This cocktail was amazing! Don Q Anejo is really light with nice almond, honey and caramel tones; which I loved. I also tried the Zacapa 23 option but I found that Don Q Anejo went down a lot smoother 😉

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Variety of rums

There is an abundance of rum options here! Rum lovers will have a ball with all the varieties they have on offer! I would post them all here but it will literally take up all of the page… so here is a terrible, unedited video:

Food

I ordered the Cubano for $14.50 US. Ham, cheese, roasted pork, pickles, and mustard on Cuban bread, comfort food at it’s best. I was a little taken back by how much this sarnie cost (around $20 AUS) but when I saw this bad boy, I could see why it cost so much… it was HUGE!!! Honestly, I could only eat about half of it because it was so gigantic! It was tasty though, I just hated leaving so much waste at the end.

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Price

Havana 1957 Cuban Cuisine is a little on the expensive size, which was the only downside. I think I would have preferred if they served smaller portions and charged less to be honest. Saying that, if you are planning on visiting, you will find Havana 1957 Cuban Cuisine on 405 Espanola Way, Miami Beach, Florida. If not, do not fear as I will be posting a video of my experience here soon 🙂

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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 © 2016.

 

BROKEN SHAKER- Miami Beach

Broken Shaker is another highlight from my trip to Miami! Owned by the ever popular Freehand group, this bar is situated in the middle of one of Miami Beach’s most famous 1930s Art Deco buildings, Indian Creek Hotel.

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Although the bar itself is on the small side, outside there’s an abundance of space in their beautiful out-door courtyard: fairy lights, lush trees, mismatched garden furniture dotted around their key feature, an outdoor swimming pool. This is definitely a place where all the beautiful people of Miami hang out every day of the week… as well as all of the drug dealers- so very Miami 😉

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When we arrived, we didn’t waste any time. We squeezed our way to the front of the bar, ordered two Cuba Libre’s and proceeded to the pool area where we people watched and attempted to guess who was a drug dealer and who wasn’t.

Broken Shaker’s Cuba Libre consisted of house spiced Bacardi Gold Rum with homemade Cola and Bittercube Jamaica #1 bitters. Although the Cuba Libre was nice and refreshing, it did taste very watered down. Bacardi Gold Rum is pretty flavoursome as is Bittercube Jamaican #1 bitters, so I could only put this watered-down-ness to the homemade cola or my let lag 🙁

Either way, I really enjoyed my time at Broken Shaker. I would go back and I would encourage you all to go there if you ever find yourself in South Beach Miami- just don’t jump in the pool at 2am as you will get kicked out 😀

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Address2727 Indian Creek Dr, Miami Beach, FL 33140, USA

 

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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 © 2016.

SWEET LIBERTY- Miami Beach

If you ever find yourself looking for a refreshing tipple around Miami Beach, I beg you to get your butt over to Sweet Liberty! Just to clarify, this is not a paid feature; I just bloody loved it there. Exposed brickwork, retro leather diner booth seats, tropical wallpaper and a shrine of booze from floor to ceiling behind the bar. This place consists of everything I could have ever wanted from Miami!

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We arrived during Sweet Liberty’s happy hour. I ordered a Classic Daiquiri for just $5, which is pretty much a steal in Miami! A healthy dose of Platino Atlantico Rum, lime and sugar syrup is all they use for this cocktail. This simple mixture resulted in a wonderfully smooth, clean, citrusy cocktail with a little bite.

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For me, this bar is pretty much the only bar in Miami Beach that I would recommend friends to go visit. Seriously, Miami Beach’s bar life could learn a thing or two from this place: amazing service, amazing drinks and an amazing space.

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Thank you Sweet Liberty!

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Address237 20th St B, Miami Beach, FL 33139, USA

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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 © 2016.