Martin Cate in Stockholm
|Martin Cate playing with fire @ 7 på sjöfart|
2 oz Cockspur 12-year rum
½ oz Navan vanilla liqueur
½ oz maple syrup
½ oz tawny Port
1 oz freshly squeezed lemon juice
1 oz pineapple juice
1 oz Angostura bitters
1 oz soda water
Lemon zest spiral
Combine all ingredients except the soda water with a cup of cracked ice in a shaker. Shake thoroughly and strain into a highball glass over fresh ice and top with the soda water. Garnish with a mint sprig and lemon zest.
The next day, a large number of Stockholm's best bartenders were invited to a workshop, which started with Martin doing a fun and informative presentation of tiki history from Don the Beachcomber to present day and a few words about Smuggler's Cove, which I had the pleasure of visiting earlier this summer. Afterwards, he showcased some of his techniques - including the use of blender and fire - and how to make the iconic tiki drinks Three Dots and a Dash, Missionary's Downfall and Mai Tai.
I really enjoyed spending some time with Martin, discussing rum, tiki and bars - and of course having lots of great drinks! A big thanks to him and also Bartenders' Choice Awards who made the last weekend of August very special and memorable. Okole Maluna!