A Rum Do with Elements 8 was a definitely a Do

Originally posted at Fake Plastic Noodles

Rum and I have a very love/hate relationship (I love mojitos, I hate hangovers), so it wasn’t completely without trepidation that I agreed to go to an Elements 8 rum-only bar tour on Monday night in Notting Hill. However, after a very hectic day at work, it sounded like a very good idea.

I met up with Annie Mole, Dom, Chris, Lea, Tim and Dave for the journey into rum-induced debauchery.

Elements 8 is a St. Lucian a high-end brand of super-distilled rum, which comes in ‘platnium’ (aka white) and gold (aka dark). The rum uses premium sugar cane from Guyana and as Chris says, “takes advantage of St. Lucia’s microclimate and ferments their rums with ‘pristine water’ from protected St Lucian rainforests”

Thing is, I don’t really care how they make it, just that it tastes good – and Elements 8 is really really good.

We all started out at Portobello Star where I had my good old stand-by: the classic mojito…

After that, we walked over to E&O, a JapanesePan Asian-styled bar and restaurant just around the corner. There I had a mango/apple/cinnamon concoction that took my breath away (I really need this recipe!):

Things really got interesting after we moved on to Montgomery Place with drinks created by Marian Beke. First off, I have to say that I am now completely in LOVE this bar. It was swanky without being pretentious. Prices were fairly decent for tapas, a bit more expensive for drinks, but based on what I tried, TOTALLY WORTH IT. Plus, the bathrooms were wicked. That pretty much sells in a place for me. I can’t stress it enough: everything was amazing (besides the Campari drink. I hate Campari).

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There are a couple standout drink recipes that I want to share from Montgomery Place. First off, that big bowl of liquor in the upper left-hand corner.

Words cannot describe how delicious this was. I could think of nothing more than to be in front of a fireplace somewhere in a mountainous region with wool socks and a blanket watching snow fall and deer prancing in a field. Goes to show you what full fat milk and a crapload of sugar and eggs can do.

Chestnut Tom & Jerry (10 Portions)
8-10 Eggs (depending on size)
400ml Elements 8 Gold
300ml Cognac
100ml Chestnut Liqueur
4 bar spoons caster sugar
1 Litre full fat milk
4 dashes Cream

Separate egg yolks and whites in to 2 bowls. In one bowl whisk the egg yolks with the caster sugar until foamy. In another bowl whisk the egg whites until frothy. Bring the milk to a boil. In a big bowl mix the milk with the egg yolk mixture. Add Elements 8 Gold, Cognac and Chestnut Liqueur and mix well. Ladle and float the frothy egg white on top. Sprinkle with cloves, cassia bark, nutmeg and shaved bitter chocolate. Serve from the bowl in to small, preheated ceramic cups / mugs.

Second to point out,

The Molasses Daiquiri:

50ml Elements 8 Platinum
1 barspoon molasses
10ml honey water – honey and water mixed 1:1 (easier to do if water is warm)
Fresh lime juice of 1 fresh lime

Stir the molasses with the other ingredients. Add mixture and 1/2 of the lime in to a shaker and shake hard. Strain in to a glass and add a large chunk of ice and garnish with the other lime half.

I’ve mentioned before how cool it is to go to these PR events coming from an online PR background, and this one was no exception. The guys from Elements 8 weren’t around solely to sell their product; and Sally from Relish, who was working on her first online campaign, was top notch. They answered questions only after we asked them for research purposes, but I don’t think they would have been bothered if we really did just sit down, talk and have a few drinks together.

Obviously it worked, because here I am talking about their product like it cures cancer. It just goes to show that the most effective PR is subtle, honest and genuine (which makes me feel about as warm and fuzzy inside as that rum did).

The rest of my pictures are here. They’re good for a laugh – especially this one.

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