Cocktail N. 33
While thinking about a new and exciting pairing for this month’s issue, I glanced at a bottle of Elixir 33 on one of my shelves. This bottle was produced by Cuba Ron S.A., renowned for their line of rums from the Eastern side of Cuba, such as Santiago de Cuba and Cubay (a line introduced only a few years ago).
First of all, the alcohol strength of the rum means it is not a real ‘rum’ at 33% ABV, which is addressed somewhat on the label where the product is described as an “Elixir de Ron Añejo” (an elixir made with aged rum). We know it is made from sugarcane, probably cultivated on the Eastern side of the island and we also know it is not going to be a typical Cuban rum.
A closer look at the Elixir reveals a light but shiny amber color, perhaps not 100% natural. The aroma is very fruity and somewhat syrupy, the aromatic finish has very weak traces of white American oak barrels, spent from being used numerous times. On the palate it is very sweet and laden with vanilla, very reminiscent of the cough syrup given to children when they are sick. I know this because while growing up I had to take those syrups on multiple occasions, not unpleasant, quite the opposite actually. It reminds me of how much I used to enjoy the sweetness back then, when my throat was sore.
Once I knew that the Elixir has this profile, I decided it would be too sweet to be consumed neat, so my mind turned to its use in a cocktail, where I ’m sure it could be paired more easily. I thought of the standard Negroni and Manhattan, made with rum of course, but I didn’t like the idea of adding Vermouth to it, thinking it would make it too spicy. So I decided to simply “refresh” the Elixir and at tempt the pairing that way.
The first thing I did was to locate a mixing glass (you can use any large glass too). I added ice,- just like in the photograph- then I poured 4 oz. of Elixir 33, stirred it to cool it down and also to dilute it a bit. You will also need to locate a cocktail glass, with a capacity of approximately 5 oz, such that you can transfer the cold, slightly diluted Elixir into it, leaving the ice behind. If you don’t like the idea of drinking it from a Martini-type glass, you can always pour the Elixir directly into a Short or Rocks-type glass with ice in it. You will also need to add a few drops of bitters, an obvious choice when trying to adjust the sweetness of a cocktail. I opted for Amargo Orinoco, from The Dead Rabbit.
Now that I have my “Cocktail N. 33” ready, I have to select which cigar or “puro” to smoke. I can’t opt for something too aggressive (strong) because I don’t think it would pair well, even though there is no accounting for personal taste. In other words, after quantifying the strength of the cocktail, I could not opt for a Partagas or a Ramón Allones (from Cuba), much less a Flying Pig from Nicaragua, all of which are excellent cigars but which are also outside the intensity range. For this reason I opted for an Epicure Especial from Hoyo de Monterrey, which is a “Gordito” in “vitola de Galera,” 50 gauge and 141 mm in length. In other words, it is a Robusto but slightly longer. The cigars from Hoyo de Monterrey tend to be among the lightest or smoothest ones from Habanos SA and, in theory, the draw and strength should pair up very well.
Now that I have the cigar and cocktail at hand, we’ve reached the point ever y cigar smoker lives for: the precious moment when one lights up the cigar! Everything around you stops, all your thoughts are paused and you find yourself contemplating the cigar, the rum and the pleasure provided by both.
My forecast regarding the Elixir was dead on: the intensity of the sweetness was lowered enough to allow for the pairing, while leaving some toasted almond notes behind, reminiscent of Frangelico, but less abrupt. The drops of bitters are also playing their role correctly, counter-balancing the sweetness.
During the first third, the cigar plays second fiddle to the cocktail, meaning that the notes from the Elixir are still dominant, but not in a very drastic manner. The cigar and the cocktail were playing nicely together.
I am not usually a fan of sweet cocktails, at least not to the extreme, because too much sugar destroys my palate. But I’m happy to report that this pairing worked out very well. The second third was the most enjoyable, but that wouldn’t have been the case if sipping the Elixir neat.
I hope you are able to replicate this pairing, I highly recommend it to all those who enjoy sweet cocktails. Cheers!
Philip Ili Barake
#GR CigarPairing
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).