Some time ago, I used a Monkey Tail for a pairing. This is a traditional drink for this time of the year in Chile and in some parts of Peru. According to one theory, the drink got its name because it was once sold in reused “Anis del Mono” glass bottles (a popular brand of anis, depicting a monkey on its front label), which is a bit hard to believe, since the bottle is quite large to fit inside the average refrigerator. Another theory is that the name comes from a former president, Pedro Montt, who was known as “el mono Montt” (the Montt monkey), who is said to have drank something very similar.
There are several recipes, but they usually use grape aguardiente, plus other household ingredients like milk, coffee, cinnamon, clove, vanilla and nutmeg.
As you can imagine, these flavors are typically associated with those found in the Spiced Rum category, which is our inspiration for today’s Monkey Tail version.
Here is the recipe I used, I tried to adhere to the spirit of the original recipe, but I adjusted it based on the rums I had available:
300 mL of Milk (approximately 10 ounces)
60 mL Ron Ritual de Cuba, a low-congener Spiced Rum (approximately 2 ounces)
60 mL Bacardi Coconut-flavored Rum
3 Tbsp. Brown Sugar
1 Dash Vanilla Extract
2 Tbsp. Coffee
Cinnamon/Cloves are optional
Place all ingredients in a kettle and bring to a boil, stirring constantly. Boil for 3-5 minutes and strain it if needed (if you used cloves and cinnamon, for example) and allow it to cool. To finish the preparation, add 60 mL (2 ounces) of White Rum, I selected JM Rhum Agricole Blanc instead of the original aguardiente, this will give the drink a strong rum character.
At serving time, add plenty of ice, but keep in mind that if you use crushed ice, the drink will become too diluted, which will alter its flavor. If that is the only type of ice you have available, then you’ll need to consume the drink quickly, like I did.
I did this pairing in the morning, it was a Breakfast Pairing, which reminded me of the movie Apocalypse Now and the scene where Colonel Kilgore (played by Robert Duvall) utters the iconic phrase, known by all movie-lovers, but which I’ve adapted for rum lovers: “Do you smell that? Do you smell it, son? That’s the smell of a good cigar. I love the smell of tobacco, especially in the mornings.”
For the cigar, I could have reached out for a classic, even a Robusto would have been perfect for the pairing; as long as the cigar is not very intense, it will be fine. In my case, I selected a Napoli, one of my “go to” cigars this year, especially for the brief smoking times I have, typically around 20 minutes, or enough time for a couple of Monkey Tails for the perfect breakfast. The cocktail’s flavors are very reminiscent of those found in barrel-aged rums, but in a more subtle and sweet form, very easy to drink.
I hope that you can recreate this recipe at home, it is very versatile so that you can adapt it to fit your personal preferences. This particular recipe is one of many I tried and I liked it even more than many of the commercial products available in the local stores. I challenge you to make your own version and to share your feedback, describing the changes you made. In the end, the goal is for all of us to be able enjoy what we like!
Cheers!
Philip Ili Barake
#GRCigarPairing
