Hurricane, Cigar Version

Hurricane, Cigar Version

I am facing the challenge of pairing a cigar with a Hurricane cocktail, of New Orleans fame. The original Hurricane dates back to the 1940s, back then it employed Scotch Whisky which became hard to obtain due to the WWII, resulting–much to our delight- in the current rum-based version.

Before I continue, I must state that I am a hardcore fan of the Atlanta Falcons, and that despite the NFC South rivalry with the New Orlean Saints, I am taking the Hurricane challenge head-on!

Once I gathered all the ingredients for this recipe, I tried making a couple of trial cocktails but, the cocktail’s high acidity became a problem from the beginning. Maybe some people could enjoy it as is, but tobacco does not go well with high-acidity cocktails and, for this reason, I decided to change the recipe a bit. 

Here is the final recipe.

Ingredients:

3 oz Ron Cacique Añejo 500 Gran Reserva from Man

1.5 oz Passion Fruit Juice

1.5 oz Mango Juice * (See note below)

1 oz Lime Juice

2 oz Coffee Liqueur

* Note: The original recipe called for 3 oz of Passion Fruit juice, but I mixed 50/50 with Mango Juice to increase the sweetness.

Instructions:

Fill a cocktail shaker with frappe ice and add the rum and fruit juices. Shake vigorously and strain into a Hurricane-shaped glass. Top with additional ice and, in lieu of garnish, add the Coffee Liqueur on top. Initially I had thought of adding a cinnamon stick as decoration, but later opted not to, often times simplicity is the best route.

Those who’ve tried them before, remember Hurricanes as fresh, citric cocktails, but ours is a bit sweeter and thus more balanced. The key to this balance is the sweetness of the mango; I added the Coffee Liqueur to make it easier to pair with the cigar. 

I didn’t want an overly-strong cigar or one with a very prolonged smoking time, so I opted for a Trinidad Coloniales (44 x 132 mm). If you don’t have access to this specific cigar, you may use a similar one from the Dominican Republic, just remember to use a medium-bodied one, not a full-bodied one. Despite the sweetness from the mango, the cocktail is still on the refreshing and citric side, which would not go well with very intense tobacco notes.

As you attempt to recreate this pairing, keep in mind that coffee is the key to bringing the two together, so experiment adding more Coffee Liqueur until you find the perfect balance with the cigar.

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).