Black Dessert

Black Dessert

About a year ago I at tempted a pairing based on the classic cocktails White and Black Russian, but I named my versions White and Black Pirate, respectively. This time I am focusing on a variant of the one that turned out better, the Black Pirate, but using Zafra 21 from Panama as a foundation. Using this rum was a good change, but also my adherence to coffee liqueur instead of chocolate liqueur, although I did not abandon chocolate altogether. 

In addition to these changes, which seemed logical to me, I also incorporated a dessert, from After Eight, which was a simple Bitter Chocolate Mousse with Mint. 

As if all these modifications were not enough, I also increased the intensity of the cigar, in order for the tobacco to balance the pairing. I opted for a Partagas Serie D N°5 (110 mm X 50 ring), one of the strong yet small cigars from Habanos S.A. I have previously used the Serie D N°6, which is even smaller, but the Serie D N°5 I have is from a few years ago and is at its peak (cigars change while properly stored in a humidor, becoming smoother and Partagas, one of the strongest brands, becomes exquisite after 3 to 5 years).

I prepared the Black Pirate straight in the glass, using ice frappe, 1 ½ oz of each product. The goal was to use this blend to cleanse the palate from the mousse, so I did not want it too sweet. 

Time to light up the cigar! Once the cigar was lit, I reached for the cocktail first, which was a wonderful rendition of a Black Pirate, with a long finish, not too sweet, very well-balanced. The cigar matched the cocktail perfectly, the two played along extremely nicely with each other, but I was still missing the dessert. The chocolate mousse was straight forward, prepared with chocolate from the famous brand “After Eight,” with mild hints of mint and well-defined bitter chocolate notes; it was a mousse that relied on its texture and after taste to satisfy. Having said this, it is essential to respect the order in which the three are combined, letting the Black Pirate be the common thread between the cigar and the mousse.

If you follow these simple steps, I am sure you will successfully replicate the pairing, even if you make small changes. Just remember that the cigar and the dessert do not combine directly with each other, they need the cocktail as a conduit.

This is another highly-recommended pairing, very easy to put together and to make substitutions if needed. I am sure that if you make it with these exact products or with similar ones, that you will want to repeat it over and over.

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).