Chirimoya (Custard Apple) Daiquiri

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Chirimoya (Custard Apple) Daiquiri 

Being aware of the high temperatures enjoyed by many of our readers, I embarked on a mission to modify the classic Daiquiri, even though I knew it would be a challenge to pair it with a cigar, due to the citric nature of the cocktail, but I had a few ideas that I hoped would help me pull it through.

I knew that at least one of the rums (rhums) would be Rhum Blanc from JM, produced in Martinique and bottled at a 50% ABV. I wanted the Daiquiri to have a unique character that is easy to achieve with this type of agricole rhum.

My first attempt at making the Daiquiri was using mango and a bit of aged rum, but the result was too plain and the citric was combating the sweetness, which was great for a stand-alone drink, but not for a cigar pairing.

My second attempt was with Maracuyá (Passion Fruit), incorporating also vanilla extract, but the Maracuyá was not complementing the vanilla due to the high acidity, so I did not even attempt the pairing.

My third and final attempt was with Chirimoya (Custard Apple) paste. Unlike with the previous two attempts, the citric dimension delivered by the ½ oz of lemon juice was not bad, quite the opposite: it made the cocktail come across as even fresher! Below are the ingredients for the drink:

Chirimoya (Custard Apple) Daiquiri

• 1 ½ oz Rhum Agricole Blanc JM

• ½ oz Aged Rum (low congener, aged less than 5 years)

• ½ oz Lime Juice

• Vanilla Extract, to taste

• 1 ½ oz Chirimoya Juice

Mixing the ingredients is easy, you can add them all to a blender and mix them until they are thoroughly combined, adding crushed ice. The vanilla extract should be added judiciously, adding only enough to impart a barrel-aging hint, start with a low dosage and increase if needed.

The Daiquiri is well-balanced, with a touch of rhum agricole, defined on one side by fresh and floral notes and on the other side by the vanilla, which gives us just the edge we need to facilitate the pairing with the tobacco.

The cigar I selected was a Short Churchill from Romeo y Julieta (50 x 124mm), large ring size but with a body strength that is perfect for the pairing. If you can’t find this specific cigar, substitute it with a similar one or even one with a lighter body. The Daiquiri does not have the alcohol strength to go along with a stronger cigar, so think of this cocktail as something to enjoy on a warm day with a good cigar. Even though you may be able to increase the intensity of the alcohol in the Daiquiri, you’d only be intensifying the tertiary aromas which may end up being more of a problem than an answer.

I hope you are able to enjoy this pairing which, despite the challenges I faced creating it, is a great experience for hot 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).