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2017

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Sunday, 17 December 2017 18:02

Diplomatico Planas Stories at Rum Tree

Made from molasses and sugarcane “honey”, Diplomático rums are produced in the foot of the Andean Mountains in Venezuela and became favorite rums around the world claiming all sorts of awards relevant to their reputation.

 

 

Diplomatico planas, in the range of all the rums produced by the distillery, is aged for “up to 6 years” and charcoal filtered to simply strip the color out. It is white with a note of yellow.

Some maintain that it is targeted to mixologists and sets itself apart with its ABV at 47%, clearly aimed at Tiki drinks. However Hacker finds it as delicate GOURMET and excellent a white rum as you are likely to find. Yes the alcohol is there, coconut, lemony and when tasted notes of pineapple with perhaps licorice or spice at the end are evident to the palate. Yes, Planas to be used in the Daiquiris for perfection, or for medium to sweet cocktails but also sip it down on the rocks in a balloon glass for perfect senses awakening!

We visited RUM TREE in Larnaca/Cyprus, a bar dedicated to the glory of rum with a list of rums to do justice to the Noble spirit. And as Alex Christodoulides, its founder maintains a mission statement to pay a tribute to rum and spread the gospel of rum thus developing the taste of it to multiple guests and people in the industry.

We enjoyed the Diplomatico Planas and praised it’s excellence through sipping but also enjoying Rum tree’s stories, by Alex himself.

 

  

 

“One story tells according to popular legend; El Presidente was created by Eddie Woelke at the Jockey Club in Havana, probably during the mid-1920s. He was said to have named it after then-president of Cuba Gerardo Machado, who served from 1925 to 1933. Others tell otherwise. Don’t believe them all. Just drink :) Cheers!” Alex Christodoulides 

 

EL PRESIDENTE, TWIST ON A CLASSIC

Following an El Presidente formula, this one goes through our basic elements of creativity: Copy, Transform, and Combine, resulting on an El Presidente with a twist, a Rum Tree twist. 

INGREDIENTS:

• 45 ml Diplomatico Planas
• 20 ml Dolin Dry Vermouth De Chambery
• 15 ml Grand Marnier 
• 10 ml Homemade Rosehip and Hibiscus Syrup 
• Dash of Aperol  
• Orange Twist

Method: 

• Add all Ingredients and ice in a mixing glass
• Stir with high quality ice 
• Strain into an Old Fashioned glass 

Garnish: 

• Garnish with Orange Peel twist  and Blackberries

 

MED HIGH DAIQUIRI, TWIST ON A CLASSIC

Following a Daiquiri formula, it goes into our basic elements of creativity: Copy, Transform, and Combine, resulting on a Daiquiri with a twist, a Rum Tree twist, with an exotic fruity note and Mediterranean. 

“Suggested on warm sunny days of summer, a great drink to have before you hit those Mediterranean entrées” Alex Christodoulides

INGREDIENTS:

• 50 ml Diplomatico Planas 
• 10 ml Medium Dry Sherry 
• 30 ml Freshly Squeeze Pineapple Juice 
• 10 ml Demerara Sugar Syrup
• 15 ml of Mix Citrus Juice
• Loose Leaves of Arugula

Method: 

• Add all the ingredients to a shaker and fill with ice 
• Shake  and double strain into a chilled coupe glass

Garnish: 

Arugula Leaves and a sprinkle of white pepper 

 

Speakeasyhacker PREFERRED 

 

Published in Booze
Wednesday, 13 December 2017 19:02

What's your story now - Pavlos Aslanidis

What’s your story now?

Pavlos comes from Thessaloniki/Greece where he has worked with many teams at reputable bars such as Vogatsikou 3 and Spitaki Cocktail Bar. He took part in many bartending competitions with distinction. He also won the Beefeater MixLdn CY Competition. He declares a rum fan while amongst the people that inspired him is Ago Perone and Marian Beke on the knowledge of ingredients. Pavlos is currently the Head Bartender  at the Columbia Beach but has a story for the hacker!

 

1. What’s the fuss right now in the bartending world? 

Simple and classy drinks, not so fancy as the previous years and of course the re-invented classics. We respect the classics. Premium and healthy products, detox, pickled, salty and of course Vermouth and Aperitivo cocktails. It will be the next big thing….

 

2. You have created a cocktail ‘El Pappy’s’ for the Bacardi Legacy 2017. What was the inspiration for it’s name and can we try it somewhere?

The inspiration behind El Pappy’s is the first Brand Ambassador of Bacardi Family, Pappy Valiente. A happy bartender-brand ambassador. A taxi driver. The man with the hut on his head. A man with a raised glass of Bacardi Rum welcoming the tourist. Hospitality at it’s best. 

That’s my inspiration… 

You can try my cocktail at my bar of course…at Columbia Beach, but you will try it also to many bars in the next month all around the Cyprus.

 

 

3. How far do you want to go with your story?

I want to go as far as I can, as far as the story of  my Bacardi Legacy cocktail can go. I will try and I will do my best. Anyway the journey is the most important thing. It’s like a bag  that you are fulfilling with knowledge and stories….I hope it will never end.

 

4. How difficult is it to feel so responsible from the time of forming the idea to the execution and the dream there after?

No idea I will explore it now…..hahahahaha

 

5. What do you see as the future of Pavlos?

Hmmm…difficult question. I don’t really know. First of all I don’t know if I will be here for the rest of my life or at another country, let’s say England, London. For now , I would like to create a team with bartenders-friends and to work for what we all love, bartending!

 

6. Going back to the competition, what do you think the judges will like on your creation?

I believe that the judges will like the story behind my drink, the simplicity and the refreshing character of El Pappy’s.

 

 

El Pappy’s

50ml Bacardi 8Anos 

15ml homemade chilly syrup

15ml fresh lime juice

15ml pineapple juice

10ml cinnamon syrup

 

method: shake

glassware: Collins

ice: crushed ice

garnish: half thin wheel of pineapple

 

 

Published in Booze
Wednesday, 13 December 2017 18:40

Klelia & Christmas

Klelia Aristotelous, a newcomer in the bartending profession started her experience of the first contact with the bartending experience as a student of a hotel and tourism management course.

 

 

‘At first, honestly speaking, it was a way to make extra cash but I was drawn to it, it came to my realisation that this can be my dream profession.  It is a profession that does not lock you between four walls, it always challenges you to be creative and it does not limit you. Techniques, colors, smells, densities and depths....and always in service of those seeking an experience. Love it now!’ Klelia Aristotelous

We have visited Klelia behind the bar and enjoyed quite a few drinks performed by her while poping a few questions in between. Promising new face behind the bar...we will keep an eye on her as the feeling hacker has is that she will go far in this field, so let’s see!

 

1. Women are  sensitive, charismatic, feminine, romantic and more creative than the average man. Does this help in creating combinations of liquid spirits  behind the bar

Gender has nothing to do with being a bartender.  It is about love and passion for what it is you do. A bartender never stops searching, learning and practising.  Creativity is something that is born by combining these elements. If you have the charisma to be romantic and scenic it will also help to make stories about every drink you mix.

 

2. When you have guests at the bar how do you approach them?

An approach with a smile!  It is important and essential to make you guest feel that they are in a safe and friendly environment so they can trust you, relax and unfold in front of you, ready to experience.

 

3. What is your inspiration when you are about to combine different tastes?

For inspiration I follow a line marked by the classic cocktails.  After that, it is important to consider body flavours that you are about to combine.  From that point onwards you experiment and try different things until you reach a satisfying result.

 

4. How do you see bartending as a profession?

Many believe that it is an easy profession. Nobody really gets how tough it can be.  It causes emotional and physical exhaustion.  Some may argue that it has an expiry date but it still is a fulfilling and rewarding job.

 

5. What is the next level of mixology according to you. We started with the classics we went sky up developing and incorporating molecular, craft syrups and spirits, smoked, infused, washed and all this jeargon...what's next?

You never know what is next.  Technology and our imagination keeps surprising us all the time. However, many bars have been looking at things in a more environmental way, so they are giving more emphasis on reducing waste. For example, in many countries bars stop using straws. So if you can achieve a cocktail with having no waste at all then, both the environment and your business win.

 

 

6. What are the best values in a bartender today?

Knowledge and personality are the best values that a bartender can have.  Because, knowledge improves your skills and personality gains your customer’s trust.

 

7. Who is your inspiration?

I don’t have a person that is my inspiration but I get my kicks definitely from the environment at my workplace. It is a bar which has a vibrant and inspirational team.  “Library” is one of those bars that does not hesitate to take risks and evolve.  It keeps high standard and strong character throughout. I like it this way!

 

8. If you had a chance to work in a bar anywhere in the world...which one would this be?

Personally it is not a matter of where but with who. So, if I had the chance to work anywhere in the world, where there is something for me to learn, get inspired and help me to evolve. I would dream to work with Simone Caporale!

 

9. Match the following food with cocktails or spirits

a. Grilled white fish with lemon butter sauce -  glass of white wine or a basil smash

b. Dark chocolate mousse with crystalized blackberries - a glass of cognac

c.  Roast duck breast with green peppercorns - Rum old fashion

d.  Maki rolls with smoked fish -glass of champagne or  a Gin and tonic

 

We challenged Klelia to create some Xmas cocktails for us with Diplomatico Planas.

Secret santa

4 cl Diplomatico planas
2 cl St - Germain
1.5 cl home made grenadine syrup
1.5 fresh pink grapefruit juice
1 cl fresh lemon juice
fresh pomegranate and cinnamon stick for garnish

 

Christmas eve

5cl Diplomatico planas
2.5 cl chestnut and cardamom syrup
3 cl soya milk
1.5 cl fresh lemon juice
Spray with rosewater
garnish with dried rose

 

Published in Booze

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