Best of the Maldives: Cognac – Sun Siyam Irufushi

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Sun Siyam Irufushi - 1888 Frappin cognac

For those with more refined tastes that Homer Simpson, today is the day to break out the ultimate tipple treat – Cognac Day (I’m not making these days up, seriously.  And the Maldives really does have something to offer every day of the year). And one of the finest and rarest blends in the world is offered at Sun Siyam Irufushi – the 1888 P. Frapin. London purveyor of finest wines describes its storied background…

  • “Cognac Frapin Cuvée 1888 is one of the rarest blends of cognac created in the recent years. It is selected from the most precious vines, some of which even predate 1888, passed down through the generations and a tribute to the extraordinary achievements of the company’s eponymous founder Pierre Frapin. In 1888 he replanted the vineyard, previously decimated by phylloxera, with American rootstock from Denison Texas. That same year, he was preparing to participate in the World Fair of 1889 in Paris. As Gustave Eiffel was entering the final stages of construction of his famous tower, Pierre Frapin was busy selecting the cuvee that would be awarded a gold medal. This Gold Medal is still kept in the ‘Eiffel Cellar’ at the Frapin estate in Segonzac,”

The decanter itself is part of its aesthetic distinction…

  • “Fashioned from blown glass at the Cristalleries Royales de Champagne, the magnificent decanter of 1888 has a 24 carat fine gold thread made by Les Etains d’Anjou. The elaborate wooden gift box that houses Cuvée 1888 is the epitome of refinement, it is also a highly decorative object. The elegant hues of the wood are reminiscent of the warm tones of the world of cognac and Havana cigars. The small drawer nestling in the base holds a beautiful fob watch with a flick mechanism, a reproduction of a model designed in 1880, gilded with fine gold. When the lid is opened, the watch reveals a solid perfume that will create the ideal scent environment in which to savour this unique cognac: 1888. A limited edition of only 1,888 of these 700 ml decanters in wooden gift boxes has been produced.”

And for truly appreciating its sublime nose tingling bouquet, you can always break out Irufushi’s “Nez du Vin” kit.

  • “This is a blend created by cellar master Olivier Paultes, consisting of very old Grande Champagne cognacs that are distilled on their lees and matured in the cellars of the Château de Fontpinot. Cuvée 1888 demonstrates the alluring floral notes of the Folle Blanche grape, which is no longer used for making cognac. The aromas reveal notes of dried fruit, walnuts and hazelnuts, raisins and prune with candied orange and enchanting balsamic, roasted, toasty notes of cocoa and coffee beans. The palate is a showcase of sublime harmony, floral notes mingling with the sweetness of linden and peppery overtones, sweet spices, summer flower honey and vanilla, leather and aromatic woods. Powerful yet subtle, it combines history with blending expertise resulting in a tribute to Cognac’s Grande Champagne Premier Grand Cru vineyards.”

Very Superior!

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Best of the Maldives: DIY Creations – Kurumba

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Kurumba - welcome cocktail mixer

If you are inspired to be your own concoct your own cocktail creations, then arrival at Kurumba will start your holiday on the right foot. They provide all the fresh ingredients to make your own mojito precisely to your liking when you walk into your room. We loved the concept because it spurred us to indulge in a way we wouldn’t have otherwise done. When you arrive, it doesn’t feel appropriate to raid the mini-bar right off the bat. And if you did, all you can really do is have a simple drink like a beer, glass of wine or neat liquor. But the layout inspired us to create an especially refreshing and interesting drink to accompany our unpacking and settling in.

Cheers!

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Best of the Maldives: Cocktail Creations – Sun Siyam Irufushi

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Sun Siyam Irufushi - cocktail creations

Researching yesterday’s croquet piece, I was struck by the curious terminology of the game much of which seemed like a menu for exotic cocktails – Super Shot, Dambuster, Dolly Rush, Mangler, Octuple Peel, Straight Triple. It brought me back to our Sun Siyam Irufushi visit and wiling away too many hours at their “Water’s Edge” bar.

Over 90% of cocktails there are custom recipes made by Anil. As our waiter commented, “No one wants to drink Coca Cola at the Maldives”.

While I tend to stick to my ritual pina coladas during my resort visits I nonetheless always appreciate inventiveness. And Lori always seems to be interested in trying an unconventional concoction. I’ll often sample hers and more often than not the cocktails are more oddball than highball.

But Irufushi was a truly refreshing change. Their “Shanghi #1” is a resort favourite which Lori tried (bracing with a bit of fizz and not too sweet). I had a “Login” which is like a tropical mojito”

If you want to indulge in the taste of the Maldives, Maldives Complete has scooped the recipes for their top three creations…

  • Sun Siyam Delight (Signature cocktail) – Vodka, Triple sec, Mango Liqueur, Fresh Passion Fruit plums, Fresh Mint Leaves, Mojito Mint Syrup and Soda Water. Shake with all the ingredients and pour into glass and add mint leaves. top up with soda water and stir well. it is very interesting refreshing cocktail.
  • All Rounder (competition winning cocktails) – Vodka, Peach Liqueur, Triple Sec, Fresh strawberry, Fresh Orange Juice and Grapefruit Juice. Muddle the strawberry and add all the ingredient and shake well. it is well balance, sweet and slightly better taste and refreshing.
  • Login (competition winning cocktail) – Vodka, Midori, Fresh Pineapple Juice, Fresh Lemon Juice, Mojito Mint and Fresh Basil Leaves. Shake all the ingredients with fresh basil leaves and strain into the glass. Serve on the rock and it is wonderful refreshing sweet herb cocktail.
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Best of the Maldives: Vintage Cocktails – Velaa

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Velaa - vintage cocktails

Vintages are the marques of distinctive quality for the finest wines, but how about “vintage” cocktails?  Velaa bills them as the Maldives’ “Rarest and Most Expensive Cocktails”.  Starting at $1,230, they would make a Top 10 list in the world are a mostly certainly the most exclusive in the Maldives.   But anyone can throw together lots of expensive ingredients. What I like is their distinctive attention to the story behind each…

“History in a glass – the cocktails celebrate vintages from bygone years – using the finest vintage Ports, Cognacs and Armagnacs, such as Guy Lheraud, Vieil a unique 1930’s vintage as the base liquors for each drink…The dedicated mixology team at Velaa has developed their first-class repertoires for these fine aged cocktails and aim to transport guests back in time to the prohibition years in New York or Chicago.”

  • The Goal of 1934 (USD$2,090) – Inspired by the 1934 World Cup in Italy, where Czechoslovakia lost 2-1 to the host nation in the final. This cocktail is created with Guy Lheraud “Carafe Eve” 1934 and Bollinger “RD” Extra Brut, 1996.

  • A Good Year Cocktail (USD$1,930) – 1930, known as the year of peace and tranquillity, heard BBC Radio from London on 18th April reporting that “There is no news” and a good year for all, uses vintage Armagnac – Guy Lheraud, Vieil Armagnac 1930 and topped with Louis Roderer Cristal.

  • Lucky & Al (USD$6,530) – Homage to the Prohibition era in the US, this cocktail is created with a vintage 1930’s Guy Lheraud, Vieil Armagnac and Salon 1988 Champagne.

  • The Belle Époque (USD$4,285) – A time of peace and prosperity, this era is considered the start of the ‘golden age’ post World War I and is made with a rare Guy Lheraud, Vieil-Armagnac, “Baron Gaston Legrand” 1888 and Dom Perignon Cuvee Rose 1982.

  • Eiffel Tower (USD$2,470) – For 1990, when the Paris World Exhibition celebrated the Eiffel Tower, this cocktail is created with Guy Lheraud, Vieil-Armagnac “Baron Gaston Legrand” 1900 and Dom Perignon Onotheque 1996.

  • Fly me to the Moon (USD$1,230) – Based on the moment when Neil Armstrong and Buzz Aldrin landed on the moon, uses Vintage Port- Graham’s 1969 or Cognac Guy Lheraud “Fins Bois” 1969 and is topped with Salon 1999 champagne.

So you can toast today’s 127 anniversaire of the Tour Effel’s opening with a double distillation of “drinking stars”.

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Best of the Maldives: Pina Colada Variety – Kurumba

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Kurumba - Pina Colada samples

One of the highlights of our summer tour this year was a pageant of a different sort. Less appealing to the sense of vision and more enticing the other senses of smell, taste and texture feel. The first ever “Pina Colada Off”.

When I tour the Maldives, there are a few non-negotiables in the itinerary. I must get a shot of us in front of the resort sign. I must snorkel every house reef (I’ve even jumped in during a few quite rough seas at times just to get a look at the seascape below). And I must sample the resort’s pina colada.

The pina colada is the iconic tropical drink. And like port with cigars and cards, or schnaps on the ski slopes, there is something that makes it irresistible in this setting. I rarely have pina coladas outside the Maldives (and when I do, it never tastes as good).

For me, the pina colada is a very useful acid test for a resort. It is complex enough that there are quite a range of possibilities in both style and quantity (more on the pina colada drink itself in a future post). I started including my “Pina Colada Test” assessments as a part of the Tour highlights reports posted on the TripAdvisor Maldives Forum. And frequent Forum Contributor, GM Jason Kruse, felt that the gauntlet had been laid down and he was not going to take this colada challenging lying down (even if it was on a lying down on a deck chair under the tropical sun with the water lapping inches away).

This virtual drinks derby was a point of pride for Kurumba. The resort whose very name embodies the coconut essence of the colada. So Jason’s Beverage Manager Courtney Hendrick (far right picture above) organised the first ever “Pina Colada Off” for out visit and served as our effervescent mistress of ceremonies.

And a lavish affair it was. In all my years as a pina colada aficionado, I have never experienced such imaginative and well-crafted coconut cocktails. The judging was intense with Craig Revel Horwood levels of scrutiny and discernment.

Bandara won “Best All Arounder” (he prides himself on his pina colada). Rohan’s was the “Coldest” (a criteria as important to me as heel leads are to Len Goodman), and Oliver was the “Most Inventive” (always an exceptional kudo here on Maldives Complete).

I think they are all definitely contenders for some of the top pina coladas in the Maldives. Not sure I have enough data points to crown any of theirs the absolutely #1 (also, an amazing one I had at Constance Halaveli haunts me). But their inventiveness and variations on the theme is unmatched completely.

It turns out that Courtney and Jason held their own not-so-dry run the day before and this is what Courteney reported…

“I was brand new to Kurumba and upon receiving an email of [Maldives Complete’s] expected arrival I decided to challenge all those willing to participate (those I had met and some I had not yet met) to come up with their very best version of the all-time island classic the Pina Colada. I cannot begin to describe how blown away I was by all team members who participated, their creativity and determination to not only produce their best Pina Colada but also to win the challenge was simply astonishing. However, Jason, Morgan, Ross and I had to make the very tough decision (I know hard life right!) which Pina Colada’s do we present? We decided on 3: Bandara’s, Oliver’s and Rohan’s. I chose Oliver’s Pina Colada as the tops because I was so impressed with his thinking behind the making of his Pina Colada. When Oliver got behind the bar the first thing he said was ‘A Pina Colada should be consistent from beginning to end it should not separate…’ and thus the most creative and inspiring Pina Colada was born!”

Kurumba has been gracious enough to share their recipes for anyone dying to sample these delightful variations (add your own palm trees, sunsets and turquoise seascape):

  • Bandara’s: Athiri Bar Supervisor and Pina Colada Extraordinaire!!!
    • Ingredients: 30mls Coconut cream, 30mls Monin Coconut Puree, 30mls Malibu, 30mls Appleton’s White Rum, 90mls Pineapple juice (half fresh half concentrate).
    • Method: Blend all ingredients without ice in a blender, FILL Pocco Grande glass with large cubes of ice and pour over.
    • Garnish: Slice of pineapple and a cherry.
  • Oliver’s: Brand New Bartender to Kurumba
    • Ingredients: 5x Cubes fresh pineapple, 30mls Coconut cream, 3x Ice cream scoops of house-made Coconut Sorbet, 30mls Malibu, 30mls Appleton’s White Rum, 30mls Monin Coconut Puree.
    • Method: Blend pineapple chunks in a blender to create a finer texture. Add all other ingredients without ice to the blender and blend for 1 minute. FILL Pilsner glass and garnish.
    • Garnish: Slice of pineapple and a cherry.
  • Rohan’s: Long standing Bartender and Shaker Extraordinaire.
    • Ingredients: 10 grams Fresh pineapple, 30mls Coconut cream, 30mls Malibu, 30mls Appleton’s White Rum, 60mls Pineapple juice
    • Method: Muddle 10grms of pineapple in a Boston glass. Add all remaining ingredients to the shaker, shake and strain over ice in a Highball glass.
    • Garnish: Slice of pineapple and a cherry.

Have a Kurumba Krimbo!

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Best of the Maldives: Vodka Shisha – Hideaway Beach

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Hideaway Beach - vodka shisha

Another Middle Eastern taste treat in the Maldives is the increasingly prevalent shisha pipes. Most hookah essences are herbal or fruit, but Hideaway Beach adds its own distinctive “Vodka Shisha” made with Stoly Vodka ($67)…

“To make it, instead of the usual water in the pipe we put apple juice and two shots of vodka. You can use any flavour tobacco, but we recommend double apple. The juice and vodka just give the smoke an even smoother, more mellow flavour”

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Best of the Maldives: Turkish Drinks – Ayada

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Ayada - Raki

  

A toast to Turkey…Today is Turkey Republic Day. And the epicentre of all things Turkish in the Maldives, Ayada, no surprise, offers up a delectable array of Ottoman offerings.

You can raise a glass of Turkish Wine which includes such vintages as Villa Doluca Shiraz, Cotes D’Avanos (see below). And for afters it stocks three different varieties of “Raki” (a digestif sort of like French Pastis or Greek Ouzo) that is served in a somewhat elaborate and traditional way…

“The resort stocks the top two brands in Turkey, Yeni Rak? and Tekirda?, with both the Gold and Ala offerings. Our Raki is served traditionally, mixed with a little chilled still water in a glass slipped into a copper well surrounded by crushed ice to keep the beverage perfectly chilled (reference picture attached). We also have available ?algam, purple carrot juice which has been fermented for several weeks in wooden barrels along with cracked bulgur wheat and salt, certainly an acquired taste, that is often times served alongside Raki as a perfect accompaniment alongside a plate of freshly cut fruits.”

?erefe!

  

Ayada - Turkish wine

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Best of the Maldives: Sake – One & Only Reethi Rah

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One and Only Reethi Rah sake

Possibly your vegetarian fare includes lots of rice. And maybe that rice is just a bit fermented. In fact, maybe it’s sake. Yes, that counts for international Vegetarian Day today. But if that seems a bit of a stretch, then you can just raise your ochoko and toast world Sake Day.

For the finest sake in the Maldives, One & Only Reethi Rah offers a broad selection of the finest labels presented by Yoshina (above). But it also features its very own special “house” sake. The ‘Junmai Dai-Gingo’ (see above) uses long process where 7 different blends of rice polished to a small pin point.

(“Kanpai” – traditional Japanese toast meaning “Dry the glass”)

One and Only Reethi Rah sake bottle

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Best of the Maldives: Energized Water – Soneva Fushi

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Soneva Fushi energized water pitcher

Soneva Fushi serves up a brand new age type of “energy drink”…with the only ingredient being water. And the impact of a bit of holistic energising. The water is served with a glass stirrer which contains different crystals each imparting a different energy type on the liquid.

  • Wellness – Rose quartz, Rock crystal, Amethyst
  • Harmony – Rose quartz
  • Regeneration – Emerald, Rock Crystal

Soneva describes that the energy enhancement “Maintains the balance between body and soul. Water enhances a feeling of overall well-being.”

This post has also energised me to add a new blog category tag of “Water”.

Soneva Fushi energized water

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