Aloha!!!I’m still in the process of the certification programme of ACR (Authentic Caribbean Rum). I have taken part in the training sessions, and I have my diploma, now I prepared a cocktail and answered some questions to try to access to the second phase of the certification: the ultimate training session delivered in the Caribbean (as they announced, in Guyana, Barbados and Trinidad).
If you want to know more about this ACR certification programme first phase you could read this and this.
Aloha! Today i’m going to continue with the cocktail videos with my other submission to the Angostura Global Cocktail Challenge 2016.
This drink is on the Freestyle Cocktail category where I have as requirements the use of at least one dash of Angostura Orange Bitters and no more than 6 ingredients. I could select the distillate that I prefer to use in that cocktail…and, of course, I decided to use RUM!!!!
At this time I want to show you something new on this blog that I never made before: videos. Yes!My own videos making cocktails!!!! The Angostura Global Cocktail Challenge 2016 was the excuse to start making it…I hope you could understand the mistakes that I could made on it, because I was a bit nervous as a first-timer, but…well!All is knowledge on my tiki way, and next time I’ll improve and try to do it better!!!
I’m going to talk a bit about the drink…it’s my Rum Cocktail for the challenge and I had to use at least 1oz of Agostura rums, 5 dashes of Angostura Aromatic Bitters and no more than 6 ingredients as a requirement. I knew the Angostura rums and I wanted to combine two of their rums, the 1919 and the 1824. I used the 1919 as a base rum, with his smoother taste with vanilla notes, and combine it with some 1824, more rich in flavor nuances and intensity, in which you could taste more the aging in the barrels. That’s how I found a more complex rum flavor for my drink. And the final flavor was rounded with a touch of Angostura Aromatic Bitters.
Essence Century Cocktail Competition is a spanish cocktail competition promoted by Campari Group. This competition challenge bartenders to make 2 cocktails that reflects the passion, the flavour, and the authenticity of Jamaica and United States, with two of their most charismatic brands and his legacy: Appleton Estate and Wild Turkey.
The Bald Man’s Chest is my submitted recipe for the Iron Tikitender 2015, a tropical bartending competition to be held on July 11th of 2015 during Tiki Kon in Vancouver, WA.
That’s the first year that they accept bartenders from out of the US…and I think that I’m the only one non american bartender on it!
The Rum Barrel is a very popular and strong tiki drink, every tiki bar or polynesian restaurant has a different version of it, for that reason, this past weekend’s challenge was very interesting, we had a very good drink to try a lot of strong rums on it and made a lot of twists and own versions of the barrel…It was a great experimental tiki time and a great opportunity to show our barrel mugs collection!!!!
Yes, we had another tiki challenge past weekend, and this time the crazy rummy freaks was making pictures, experiments, twists and amazing drunken rituals with another classic tiki drink: Jet Pilot.
Searching on the Bum books I found the recipe of the Jet Pilot on the Sippin’ Safari, it was the version of The Luau Restaurant on Beverly Hills (circa 1958) and it calls for: 1/2oz lime juice, 1/2oz grapefruit juice, 1/2oz cinnamon syrup, 1/2oz falernum, 1oz dark jamaican rum, 3/4oz gold puerto rican rum, 3/4oz Lemonhart 151 Demerara, 1 dash Angostura bitters, 6 drops Pernod.
This past weekend challenge was the #fogcutterchallenge2015 …and of course I want to participate!!! At this time I made 2 different twists on two different versions of this classic tiki drink.
Past weekend the Instagram user @el_nova_1 introduces a challenge about a classic tiki drink: Navy Grog.
The challenge had easy rules, you have to publish a picture of a Navy Grog on Instagram and write the hashtag #navygrogchallenge2015 during the weekend. You can publish a pic of the drink that you have done, or the Navy Grog that you are drinking on a bar, or your own twists on the original recipe, or what you want related with the Navy Grog.
Juan Pablo Dukart is the head bartender at Rico Tiki Bar (Mar del Plata, Argentina) and is one of the 10 finalists of the Bacardi Legacy of Argentina, he is just in the last step to have the chance of being the only one bartender from Argentina in the international final of Sidney (Australia). Today is the great day of the argentinian final and from here we want to send our support to Juan Pablo and his cocktail called World Traveller.
