‘Howzit Boets’ to the the drinks world! Always wanted to say that and now that I am no longer living in Johannesburg, I don't sound like such a bone head doing it - I hope! LOL! Just wanted do a quick post on an exciting cocktail comp happening currently in SA! Keen to spend 6 days on a tropical island, doing tastings and learning more about an awesome rum?? All expenses paid??? Hotels, Distillery Tours, Sun, Beach... Need I say more?? Yeah, I know... Sounds pretty average, right?? Who would be interested in that?? Pssssshhh... Hahahahahahaha!
Pink Pigeon Rum, from the Midine Distillery in Mauritius, is offering mixo's the opportunity to create their own original Pink Pigeon Rum cocktails and compete, representing SA against, the brits and the yanks.(best of luck to them!) Sounds easy enough, hey?! All you need to do is create your cocktail, using Pink Pigeon Rum and post it on the MUDL Magazine Facebook Page(http://www.facebook.com/mudlmag) and get as many ‘likes’ for your drink as possible. The top 10 guys will compete in the SA leg and the 2 winners of that leg will then be flown to compete in the finals in Mauritius!
Never heard of Pink Pigeon Rum? Well, I suggest you try it! You can get it all Makro’s and many other liquor stores in SA. Made from exquisite Mauritius sugar cane, it’s a light and supple rum with a rich and warm flavour of vanilla. It has hints of floral and citrus on the pallet and a finish that is incredibly smooth. It is distilled at the before mentioned Medine Distillery, which is based on the Island of Mauritius. Perfect and affordable for us in mixing amazing cocktails! For more info on the Rum and the Distellery, check out: http://www.pinkpigeonrum.com
Anyways, so here is my attempt at creating a signature Pink Pigeon Cocktail!
Method: Shake, Strain, Build
Glass: Crystal Stem
Ingredients:
37.5ml Pink Pigeon
12.5ml Giffard Cassis
10ml Giffard Cherry Brandy
1 teaspoon ’15minute Cherry and Blackberry Jam’
1 squeeze of lemon
Top up with Cap Classique
Garnish: Sage leaf and a side of ‘15minute Jam’
For one of my ingredients, I made a my own jam, by taking 2g of Agar Agar, 1 Cup of Castor Sugar, 2 Cups of fresh Cherries and Blueberries and 2 Sage leafs. Simply put the sugar, fruit and sage in a pot and stir aggressively as to puncture the skin of the fruit and sage, release flavours and mix the sugar in. Heat up the mixture to a broil and stirred for about 5 minutes. Then chill in the fridge for about 10 minutes or until it settles... Takes about 15 minutes... HENCE the name! Hahahahaha!
Sweet! That’s enough for now! I hope you accept the challenge and BRING IT ON!
For more information on the services that I provide, checkout www.bartendersworkshop.co.za, follow me on twitter at #memydrinksandi and keep reading this blog for more drink ideas!!
OH, last thing! For those of you who are into tequila, check out my previous picture posts on the production processes. If you like them and can use them, I can send you the original pictures. You can mail me on denzel.bartender.heath@gmail.com
Me, My Drinks and I
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