Rusty Hook

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                                  RUSTY HOOK

Continuing my quest to use rum-versions of classic cocktails, I searched for an adapted version of the rusty nail, but was not able to find one, despite my search efforts. I am confident one already exists out there, but for now this is my creation, one that I’m calling Rusty Hook.

The original, classic recipe may vary a bit, but it typically calls for drambuie, in equal proportions as scotch whisky. Some recipes use a rusty nail and citrus peel as garnish. My version is as follows:

45 ml Drambuie

60 ml Ron Brugal Extra Viejo

Garnish: 4 Cloves and Orange Peel

I selected Ron Brugal Extra Viejo from among the rums I brought back from my last trip to Puerto Plata, Dominican Republic. I travelled there for the Dominican Rum Festival and, as you can imagine, the clear sponsor was Brugal.

For the cigar, I selected a Robusto (50 x 5) from the “Yellow Series” line from the Tatascan brand. These cigars are made from 100% Honduran tobacco, with a distinct strength and robustness, which i think would be a perfect match for the pairing. The cigar is wrapped in paper and is pre-cut in the “perilla,” which is the part of the cigar that touches your lips when you smoke.

As I light up the cigar, as it is the case with all Honduran tobaccos, I perceive a dry earthiness that is very well-defined (at least for me) and that tends to be even stronger in fuller-bodied tobaccos. during the initial couple of minutes of smoking, this note reassures me that i made the right decision by selecting this cigar.

I must admit that, at the beginning, I used equal volumes of rum and drambuie, like the original whisky recipe, but the rum was not able to come across in the cocktail, so I had to adjust the volumes. The idea in a cocktail is to have a good balance, so I was able to increase the volume of rum to 2 ounces. The orange peel helps highlight the freshness. Even though the original rusty nail can be very sweet, which is the last thing in my mind when I think of cigar pairings, in the case of this rum pairing, the combination keeps you coming back for more.

The dryness from the Honduran tobacco, perceived by many smokers (including me), is a perfect counterpart for the sweet cocktail.

This cocktail is exceedingly easy to prepare, the ingredients are easy to find and can also be replaced (both the cigar and the rum). If you replace the cigar, select a medium-bodied one; if you replace the rum, select one that is not too sweet, since you’ll get sweetness from the cocktail.

I hope everyone can try this pairing at home, it is marvelous!

Philip III 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).