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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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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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.