Friday, January 29, 2010

Rum You Into Submission!!

Eva and Benjamin Melin-Jones.

What a great time...
i had a fantastic opportunity the head over to a rum lover's paradise-- Eva's Caribbean Kitchen for her second installment of "RUM YOU INTO SUBMISSION", this time featuring the delectable Rhum of Habitation Clément!
So we had a sampling of all of their 'Core line up'

(Clément Première Canne, Créole Shrubb, VSOP, Homere and XO), delicious cocktails and Eva's glorious food! Oh what a night. To top it off the ever-pleasant, charming, friendly and fun Benjamin Melin-Jones (managing director of Clément and a family member) was there to share from his family's history and the care and dedication put into Clement Rhum.

The place was filled with great people like RumDood and the lovely Niki Lovejoy

and here is RumDood (Matt Robold) with Wyatt Peabody in a photo by Tobin that i call-Dood and Peabody meet at last!:

engaging chats, great food, great drinks, great Rhum! Want more proof: Veronica Castro and Dave Danni seen here in a picture i call: Veronica trying block Daves face with a cocktail. . . nice try.

There are tons of great photos taken by Tobin Sharp here . . . so take a look and see some of the fun that these and 40 or 50 other people-- all had. An astonishingly good time-- fueled by delectable Rhum/Rhum Cocktails, exquisite food and fun people!

Here are the Cocktails, and their recipes (as concieved by Benjamin Melin-Jones, batched by me and served by the caring and ever friendly staff at Eva's):

Me batching...
***Welcome Cocktail***

‘TI PUNCH (Spiced. . . )
1 ½ oz. Clément Première Canne
½ oz. Spiced Sirop de Canne
Lime disk
Add Sirop to a small old-fashioned glass, Gently squeeze or muddle the lime disk into sirop, Add a spoon of crushed ice or one large hunk of ice into glass and
Première Canne, Swizzle

my buddy Ryan Boltan helping me batch..

Sirop de Canne Prep: Simmer (1 lb) Demerera Sugar and water with 3-4 broken up cinnamon sticks, fresh grated nutmeg, 5-6 cloves and 4-5 drops of vanilla extract until it reduces down to almost ½ (Syrup consistency). Simmering time should be about 20 to 25 minutes

Eva and the monster on our second set of 60 drinks...

***First Course***
1 ½ oz. Clément Premiere Canne
¾ oz. Clément Créole Shrubb
½ oz. Dolin Dry Vermouth
2 drops Fresh Grenadine
2 dashes Grapefruit Bitters
Shake and strain into a Chilled cocktail glass/ garnish with a lemon twist.

***Second Course***
2 oz. Clément Créole Shrubb
Muddled Lime and Orange
2 dashes West Indian Orange Bitters
½ oz. Soda Water
Muddle an orange wheel cut, 3 lime wedges and bitters in a mixing glass.
Add Créole Shrubb and ice and shake and Strain into a Collins glass with crushed ice and top with a splash soda water. Garnish with orange and lime triangle and a cherry.

***Third Course***
2 oz. Clément V.S.O.P. Rum
½ oz. Clément Créole Shrubb
Muddled Orange and Cherry
West Indian Orange Bitters
Orange Triangle and Cherry

Muddle an orange wheel, 2 Luxardo Maraschino Cherries, Créole Shrubb and bitters in a mixing glass. Add V.S.O.P. Rum and ice. Shake and strain into a chilled cocktail glass. Garnish with an orange triangle and cherry

***Fourth Course***
1 ½ oz. Clément V.S.O.P. Rum
1 oz. Clément Créole Shrubb
2 oz. fresh guava juice
½ oz. fresh lime juice
2 dashes Grapefruit bitters
Lime Wheel

Add all of the ingredients except for lime wheel into shaker, Shake and strain into a chilled cocktail glass. Float a lime wheel as the garnish

***Dessert Course***
1 oz. Clément Créole Shrubb
1 ½ oz. Averna
1 oz. chilled Espresso
Lemon peel

Add all of the ingredients except for the lemon peel into a shaker, shake and strain into a dessert/port wine glass and twist a lemon peel on the top.

Those were just the drinks.. we also tasted each of the Rhums individually to understand the recherché beauty that each Rhum inherently displays. The drinks were selected to coincide/ pair with each food course and Eva and Benjamin both outdid themselves. Let me show you the menu:

***First Course***
Calalloo Soup

***Second Course***
Conch Fritter
Bahamian Conch, sweet corn & roasted red peppers seasoned with garlic, lime, kosher salt and fresh cracked pepper. Served with pineapple, pimiento relish

***Third Course***
Créole Stewed Fish
Wild Australian Orange Roughy marinated in Caribbean fish seasonings and stewed in our Voodoo sauce

***Fourth Course***
West Indian Curried Chicken
Succulent pieces of fresh chicken sautéed with Madras curry, garlic, cumin, katchula and potatoes. Served with coconut rice and sautéed vegetables

***Fifth Course***
Guava Rum Glazed Pork
A juicy piece of pork loin rubbed down and marinated with Eva’s stuff. Topped with Creole Shrubb Guava Rum Sauce, garlic mashed potatoes and sautéed vegetables

***Dessert Course***
Warm Molten Chocolate Cake, w/ Ice Cream

Rum You Into Submission indeed. Fantastic night, i wish you all could have been there-- and it was amazing (as every visit to Eva's is).