Insects, Folk Lore and Rum

Let's talk about Rum!

As one of my favourtie spirits of all time Rum has recently become one of my go to mixing spirits. The variety on offer in the UK now is incredible, and the currenbt resurgance of cheeky classics like the Pina Colada are only testiments to the origins of rum and how people have been mixing it for years.

I love nothing more than the challenge of a national competition and putting the effort into something im passionate about is so much fun. I recently took part in the Brugal Dry Spiced National competition in Bristol and won thrid place with my cocktail 'Flight of the Bruja'...here's a little about my drink.

Flight of the Bruja

 

There is a legend in the Dominican Republic (home of Brugal Rum)... the legend of The Bruja

It stems from Medievil beliefs that as an older person dies they become a bird or a grasshopper. They are witches and as birds or insects  they can fly closer to local houses and yell with loud squaking sounds.

 It is said that before flying it removes its skin and keeps it soaking in a tincture, when they take flight they are known to say 'Without God or Santa Maria'

When the witches rest they do so under the branches of the banana tree. The witches are feared as they suck the blood of the village childeren through their big toe.

The only way to catch one is to knock them down...thse people are called the 'Tumbadores', they are the only ones who know the special rituals to get them down.

Only when the sun rises and the witches enchantment is broken can their true identity be discovered

Brugal Dry Spiced 50ml

Pineapple Juice 50ml

Funkin Passionfruit 15ml

Crème de Banane 15ml

½ Banana

10ml Lime Juice

1 small pinch of table salt

½ Edible Sweet Ginger and toffee Giant Grasshopper Garnish

1 pineapple leaf Garnish

The Brugal Dry Spiced is such a wonderful new spiced rum. Its got big vanilla and ginger flavours with a hint of potent cardamom. It worked well with the fruity and creamy texture of the banana and passionfruit puree, with subtle citrus zing from pineapple and lime. The salt is there to add a smothness and a well rounded balance to the cocktail

Lets talk about the Grasshopper..... 

I purchased these giant edible grasshoppers from www.edible.co.uk

a great website that doenst only do little creepy crawlies but tinned giant tarantulas and ant lollipops! Im a true believer that the world will one day come around to the idea of nutrition from insects, the way the world produces food currently is not sustainable, and here in the UK we need to take more inspiration from the Asian world and look to the protein running around on the ground! A lot of people may disagree and ill admit the thought of crunching on cricket cereal in the morning is not on the top of my list, but nevertheless its something we should all start to consider. 

To make the Ginger and Toffee grasshopper i took select pieces of the bugs and caramalised them in caster sugar and ginger powder, i added some crushed cardamom and let them cool. It was a bitter hard tofee and the cardamom and ginger really gave it a punch. The insects on their own tasted similar to pork scratchings, with a more delicate crunch and texture less fatty. They were almost like salty autumn leaves.

As a garnish they dont fail to impress (or disgust) and as a compliment to the concept and flavour of my cocktail they worked really well.  The grasshopper represented the Bruja and the toffee the tincture they keep their skin soaking in, and as the drinker you are a Tumbadore. A really fun competition!