After having tried the recently released Captain Morgan White Rum, I was intrigued to find a new item sitting on the shelf of my local liquor store. Especially considering that company already makes a Pineapple Rum under the Parrot Bay sub-brand. This variety despite having the same clarity and aroma of it’s other brother, it packs an impressive 35% ABV over Parrot Bay’s mere 21%. For those of you not familiar with the taste of standard Captain White, imagine a slightly sweeter Bacardi and there you have your taste and price points. Being a higher proof Captain Pineapple has the same great flavor as in Parrot Bay, but with a more expected burn of any other 35% rum. The spirit starts out with a sweet pineapple taste, moves to a familiar Captain Morgan Rum taste on the mid-palette, then finishes with a mix of the two with a slight burn.
I think this could easily replace Parrot Bay Pineapple in my bar as this spirit will pack more of a punch without sacrificing flavor in the process. I can’t wait to see how this mixes into making a Pineapple Upside-Down Cake (click the “pineapple rum tag” at the end of this post to find the recipe). To you my fellow mixologists I can easily recommend this as a substitute for Parrot Bay +1 for the higher proof.
Today comes a brand new MoM Original Cocktail. A tropical smelling and tasting sweet drink with a great overall look. Red, then blue, then red again. I couldn’t quite get a good photo of it, but trust me it’s a great looking (and tasting) drink. What’s even better is you don’t even need a shaker for this drink, so it’s pretty simple to make even for the first time mixologist.
Blood in the Water
1 oz Tropical Rum (3/4 pineapple 1/4 coconut) Splash of Light Rum (Optional, extra space filler for larger glasses and adds extra kick) 1 oz Maui Blue Hawaiian (Or Island Punch Pucker) 1 oz Sweet/Sour Ice Cube Dash Grenadine Dash Sloe Gin
Start with a single ice cube to a cocktail glass. Add Rum(s), Blue Hawaiian, and sweet/sour directly over ice cube. Stir Gently. Add dash of Grenadine (should sink to bottom). Add Dash of Sloe Gin slowly over ice cube. Should swirl and sit on top of the blue mix. Serve and enjoy responsibly.
Today we’ve got one hell of a great blending cocktail! With a few minor substitutions to the “Bacardi Tropical Dream,” you’ll find this or a variation of your own to really impress your friends. While the original recipe calls for Orange Rum and Bacardi Gold, I feel my replacement of Cruzan Aged and Parrot Bay Pineapple certainly didn’t hurt the outcome. In fact it may have made it better.
If blended well you’ll start with the icy sweet and tropical flavors of orange juice and your flavored rum. Then on your mid palette you get that flavored rum with the gold embodied in the bits of ice. Finally you get a mild sour from the underlying sweet/sour mix to really bring this drink home. I do wish there was another juice component in the though as I found myself wanting a little more body in the drink. Although this could easily be solved with a little less ice.
Bottom line, this is a great tropical drink for any occasion, and with a big enough blender it could be a great party highlighter.
Alc. Rating: 4/10
Overall Rating 8.8/10
(Bacardi) Tropical Dream
1 3/4 oz Gold Rum
1 1/4 oz Tropical Flavored Rum (Orange, Pineapple, Citrus, or Coconut) 3/4 oz Amaretto 1/2 oz Rose’s Lime Juice 1 1/2 oz Sweet/Sour 2 oz OJ
Blend with ice, garnish with a Lime, lemon, and orange slice
Rolling in pretty late this evening for a new Medium of Mixology Original Cocktail. The tropical driver was designed to be the embodiment of a tropical island vacation. Sweet and powerful, if the optional 99 Bananas is used as a float it creates a strong aromatic blast before it ever hits your tongue. The flavors melt together in a pure mix of orange, banana, pineapple, with a slight hint of coconut.
Alcohol Rating: 5/10
Overall Rating: 9.5/10
Make it again? I already have! (To be added to next menu revision)
1 oz Pineapple Rum
1/2 oz Coconut Rum
1/2 oz Citrus Vodka
Fill with OJ Splash 99 Bananas
Did I really think I’d be wearing shorts in April? Nope, but in case where you live it didn’t get unseasonably warm this weekend, here’s a tropical themed delight to at least fool your brain that you’re on the beach. Pedro’s Blue Island is a drink I’ve built based on the traditional Pedro Collins. With a light lemony upper drink (similar to lemonade) and a smoother tropical end toward the bottom, this one is worth making even if it’s not terrible warm out.
This drink features my new favorite ingredient (pineapple rum) and my old one (Dekuyper’s Island Punch Pucker).
Alcohol Rating 2-3/10
Overall Rating 9/10
Make it Again? Yes! Already on the Menu
Pedro’s Blue Island
2 oz Sweet/Sour
1.5 oz Pineapple (or Coconut) Rum 1/2 oz Island Punch Pucker
Club SodaLemon Wedge
Straight build sweet/sour, rum, and pucker in an iced Collins Glass, stir, add club soda. Garnish with lemon wedge.
So today I’ve got the first original cocktail in awhile. I have been working on a few recipes, but this one came to mind pretty quickly after grabbing a bottle of Parrot Bay Pineapple Rum (which is easily one of my new favorite ingredients). Additionally it features white cake vodka, which as any mixologist knows, is a tough ingredient to work into drinks.
My new drink the “Pineapple Upside-Down Cake” is modeled after the cake itself, and takes the aroma of pineapple juice. The drink starts with a glorious pineapple and pineapple rum taste. The smooth taste works down to a harder “cake” taste, but not overpowering on the cake side. Hard enough to make you think alcohol, but smooth enough to make you think dessert (without the use of cream).
Alcohol Rating: 4/10
Overall Rating: 8.5/10
Make it Again? Yes, add to the menu!
Pineapple Upside-Down Cake
1 oz White Cake Vodka
1/2 oz Pineapple Rum
3/4 oz Pineapple Juice
1 Tbsp Brown Sugar
Shake and Strain into a small cocktail or cordial glass. Garnish with a single cherry.