Apple Darktini

Apple Darktini

Some time ago I made a pairing with a Rum Appletini, with equal proportions of rum and apple juice. While that cocktail was balanced and the pairing was above average, it opened up the door to a stronger version and that is exactly what I’m about to do now.

For this month’s pairing I will use Botrán Reserva which, despite some recent presentation changes, according to Botrán is the second oldest rum in their portfolio and is one which I believe will be perfectly suited for this cocktail.

As I mentioned earlier, the first Appletini I made called for equal parts of aged rum and apple juice, and this time around I am planning to increase the proportion of rum in the blend. Here is the recipe:

2 oz Red Apple Juice

4 oz Ron Botrán Añejo

We need to cool down the cocktail without watering it down, an easy technique to master. If you don’t have a cocktail shaker, try using a large glass, fill it up with ice, approximately 5 large cubes. The temperature is key for this cocktail, so chill down the serving glass as well. Right now it is winter here in Chile, so I’m not worried about the cocktail getting warmer, but if you are enjoying the summer and want to try this rum pairing outdoors, make sure you prepare the cocktail as cold as possible.

Add the rum and the juice and stir gently to cool down the mixture, without melting ice too much. When the mixing glass is too cold to hold, then strain the cocktail into the serving glass, preferably a chilled Martini glass. Use a double strainer if you are using juice prepared with a fruit juicer or you can also mix half store-bought with half freshly- juiced (even better).

The cigar I chose is an Epicure (6 x 56) from Perdomo Cigars, from the 20th Anniversary line, impeccable presentation and a very even color, maduro, with an aroma reminiscent of a cigar box and a bag of freshly-ground coffee. The wrapper, binder and filler are from Nicaragua, with the filler coming from three different valleys, from Estelí (closest to the capital) and from Condega and Jalapa in the North. 

When I lit the cigar, it had an excellent draw from the very beginning. While this is a line of cigars known for their medium to high intensity, the first third seemed more medium to me, but with an excellent mix of flavors. The pairing with the cocktail was excellent during this first third because the cocktail was not sweet, which was ideal for the cigar. The cigar’s intensity kept increasing as I approached the halfway point.

If you decide to change the rum for another one of your choice, or because you can’t find this specific one, make sure it has a slightly sweeter than dryer note, because it will be the only sweet note in the cocktail and is needed for the pairing to work.

If you are fortunate enough to find this cigar, make sure you buy it, as it is ideal for this type of pairing, or even to accompany rum neat. Halfway through the smoking session, the cigar had the ground coffee, cocoa powder and intense leather notes. These notes are perhaps too rich for Nicaraguan tobaccos but the cigar is nonetheless a great ambassador of its country.

Due to the length of the cigar, in retrospect, I’m thinking I should have started the pairing with an espresso coffee, followed by the cocktail and then ending with bitter chocolate pieces (my mouth waters just thinking about this!).

I hope you can replicate this pairing at home, which so far is one of my favorites of 2018.

Philip Ili Barake

#GR CigarPairing

-Article written by Philip Ili Brake- 

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).