Apple Rumtini Cocktail

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Apple Rumtini Cocktail

Before we get started, I’d like to clarify that this cocktail does not use any Vermouth, I gave it a “Martini-like” name only because of the glassware employed in its presentation.

I know that most of our readers are experiencing cold weather, due to the differences in climates between our hemispheres, but it was so hot at the time of this writing that I could not help myself. So, if the weather is cold where you are, please save the pairing for later in the year, when you can enjoy it outside on a sunny and warm/hot day.

The first thing is always to select the correct rum for the cocktail we have in mind. The recipe is super simple and easy to replicate. Regardless of the Martini glassware you have, you will use half the volume for each ingredient. In my case it was 2 oz. of Rum and 2 oz. of Apple Juice. You can use an apple juice like Ocean Spray or something similar. For the rum I selected Ron de Jeremy which, in addition to being well-balanced by itself, it also combined exceedingly well with the apple juice, highlighting fresh and tropical notes.

For this reason also I used a watermelon rind garnish, which complimented the overall aromas of the cocktail very well. 

It is essential that we take care of the temperature of the serving glass. That is, the glass must be chilled ahead of serving. The ingredients are stir red (not shaken) in a tumbler filled with ice.

The cigar I chose was given to me by a friend from Puerto Rico, Mike Norat, during one of my last visits. I had saved it for a special occasion, like this one. It was a Robusto (54 x 127mm) from La Ley Cigars from Nicaragua which, despite having a very pronounced Nicaraguan style, had everything I wanted for this pairing. 

Once I lit up the cigar, it had that unique Nicaraguan character I mentioned previously, but I could also tell it was comprised of a blend that gave it an interesting personality. It basically reminded me of both Nicaragua and Honduras, possibly it had leaves from other regions, but those two were the ones that stuck out the most.

The cocktail is very well-balanced, without coming across as “too tropical” (sweet). Depending on the rum you use, you can always increase the rum proportion to make it “rummier” just make sure it continues to be in balance.

Each person will have different preferences and opinions, but to me, the medium-to-high body (strength) from the cigar starts to come into balance with the cocktail, it is very enjoyable on a terrace, for a relaxing smoking session. The cocktail, for its part, is excellent, it can even be incorporated into a cocktail menu at a bar, but is also simple enough for most people to make at home, with easy to find ingredients.

I hope this pairing sounds attractive enough for you to try to replicate it. When you do, you’ll be surprised at how easy it is and I’m sure it ’ll become a staple during your hot summer days.

Philip Ili Barake

#GR CigarPairing

-Article written by Philip Ili Barake- 

My name is Philip Ili Barake, Sommelier by trade. As a result of working with selected restaurants and wine producers in Chile, I started developing a passion for distilled spirits and cigars. As part of my most recent job, I had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers.

But my passion for spirits and cigars did not end there; in 2010 I had the honor of representing Chile at the International Cigar Sommelier Competition, where I won first place, becoming the first South American to ever achieve that feat.

Now I face the challenge of impressing the readers of “Got Rum?” with what is perhaps the toughest task for a Sommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world.

I believe a pairing is an experience that should not be limited to only two products; it is something that can be incorporated into our lives. I hope to help our readers discover and appreciate the pleasure of trying new things (or experiencing known things in new ways).