Coffee Coffee

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Coffee Coffee

Most often than not, when someone mentions the word coffee, everyone assumes that the coffee being refer red to is hot. Similarly, when coffee is used in mixology, it often evokes warm (spice, not heat) sensations, dominated by the coffee’s own character, much like in this pairing. However, since summer is fast approaching in the Northern hemisphere, I decided to create a cold coffee cocktail that can be used as a refreshing pairing for a cigar.

I tried to keep the recipe very simple, mixing directly in the serving glass with crushed ice. I used two types of rum, Vermouth Rosso and the main ingredient, which is the coffee.

You can prepare the coffee ahead of time. Add 2 or 3 tablespoons of instant coffee to a cup, along with 3 tablespoons of granulated sugar. Add ½ cup of warm water to the cup and stir until all the sugar is dissolved. You may think that this results in a very strong cup of coffee, but we need it at this strength so that it still comes across the cocktail once it is combined with the rest of the ingredients, trust me. 

Coffee Coffee

1 oz Ron Dictador, Insolent from Colombia, 40% vol

1 oz Vermouth Rosso

3 oz Concentrated Coffee (made as described above)

As you can see, this is a cocktail that is extremely easy to recreate at home. Fill a Collins glass with crushed ice, add the rums and the Vermouth, stir gently, add the coffee, top off with ice, stir gently again and serve. You could add a dry orange or lemon peel, to complement the coffee notes, it is completely up to you.

My reason for selecting these two rums is very simple: I really enjoy Rhum Bielle in cocktails, it adds a lingering sugarcane after taste. Ron Dictador, on the other hand, has very concentrated coffee notes.

Regarding the Vermouth, I initially wanted to add ½ oz of blueberry juice, but when I started combining the other ingredients, I decided instead for the Vermouth, to achieve a better balance.

Now, for the cigar, I opted for one that never fails me, whenever I am looking for full-bodied cigars. I am referring to a Campana Cubana from the Bolivar factory, a Belicoso (52 x 140mm) which should give us a smoking time between 30 and 45 minutes.

I anticipated this pairing would be good, but I was pleasantly surprised in that it turned out to be extraordinary, much better than expected! I think it is ideal for hot days, but this pairing definitely needs a full-bodied cigar. If you cannot find a Cuban cigar similar to this one, I would definitely recommend choosing something from Nicaragua. 

Something interesting that occurred to me during the pairing, was that the cocktail maintained its character throughout, which allowed me to effortlessly go through the first 2/3 of the cigar. The cocktail could be embellished more, but I think it is perfect when pairing it with an Habano.

I really hope that those in warmer climates can enjoy this pairing at home. I tried hard to keep the cocktail simple, making sure that it would not require specialized utensils. It is meant to be enjoyed and to be customized by each person.

A highly recommended pairing.

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).