FAKARAVA   COCKTAIL

Created on July 23, 2018

by Dr. John Newmeyer on Fakarava Island
Archipel Des Tuamotu
while sailing aboard the m/s “Paul Gauguin”

FAKARAVA  COCKTAIL

FA - - - - - - - - Pineapple
KA - - - - - - - Coconut
RA - - - - - - -  Rum
VA - - - - Vanilla

A Fakarava cocktail is much like a Pina Colada, but is augmented with the seductive qualities of vanilla cream.  Or think of it like a Brandy Alexander, to be enjoyed at wintertimes, perhaps on Bastille Day or on The Feast of the Assumption...and with a dash of nutmeg.

Preparation of a Fakarava Cocktail

Critical to the success of a Fakarava Cocktail is the correct balance between the “FA” (fruit), “KA” (coconut), “RA” (rum), “VA” (vanilla) elements.

The m/s “Paul Gauguin” sources it’s particular rendition of the Fakarava cocktail from three islands: pineapple juice from Moorea, coconut milk from Bora Bora, vanilla from Taha’a.

When each flavor is apparent in the finished drink - and none is dominant- satisfaction is assured and no Island’s jealousies are aroused.

~   ~   ~   ~   ~

Homemade Tahitian Vanilla Extract

The three major vanilla beans of the world are:

Madagascar or “Bourbon” vanilla has the classic, robust flavor that one typically associates with vanilla.

Tahitian vanilla is rich, aromatic, subtly fruity, flavorful, and very floral.  Tahitian beans are exceptionally large compared to other varieties and are brimming full of vanilla "caviar."  They smell sweet and fruity with a touch of chocolate and caramel.  Tahitian vanilla beans are prized for their aroma, size and abundance of vanilla seeds.

Mexican vanilla tends to be smooth and spicy.

You will need:

8 oz. glass bottle or jar
4 large Tahitian vanilla beans
1 cup Vodka 70 Proof/35% Alcohol
You can use Bourbon, Rum or Brandy

Vodka has the most neutral flavor, but you can also use bourbon, brandy, or rum to create unique extracts.  There's no need to use a top-shelf or high-proof alcohol when making vanilla extract.  An inexpensive 40% (80 proof) alcohol is just fine.   A good quality vodka has little flavor and should be smooth and not astringent. This will allow the Tahitian vanilla bean to glow.

Corn syrup may be used for a sweetened extract.

Split beans with kitchen scissors or knife down the center.

Let the vanilla beans infuse for at least one month and longer for a stronger flavor as it will become more intense as it brews.   Shake periodically. You can also use more beans to speed up the process.  As with wine, so too with vanilla, its flavor will become more complex over time.  You can refill vanilla extract jar with more vodka, rum, bourbon or brandy - as it runs out so it’s the gift that keeps on giving.

After you get the hang of it, be creative and add a few lime peels to your brew for a more exotic flavor.

Enjoy!