Sangria

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                                      Sangria

Being on the opposite hemisphere from most of my readers, I know that our seasons are reversed. And while most of you are in the midst of winter, we’ve had a stretch of days with 34 degrees C (93 F), so I cannot even think of a hot cocktail. Instead I opted for a refreshing and fruity Sangría, using a base of wine and rum.

Here is the recipe:

• 6 1⁄2 oz. (187 ml) Red Wine

• 6 1⁄2 oz. Ron Brugal XV, Reserva Exclusiva

• 1 1⁄2 oz. Simple Syrup

• 1 oz. Pomegrante Juice

• Fresh fruit, like strawberries, blueberries, raspberries and a slice of orange for garnish.

The technique involved is refreshingly simple: pour all liquid ingredients into a large shaker with large ice cubes. gently stir and optionally add a few drops of bitters. Transfer contents into a large bowl-shaped glass (like a hurricane glass). Decorate to your liking using the fruits you have available. Some of you may think I went overboard with the fruit, but it was deliberate, based on what I had.

For the cigar I selected a Perdomo, Lot Number 23 from the Estelí Valley, from Nicaragua. The format is “Gordo” or “Gordito” (4.5 x 60), with a medium body, possibly even light or delicate in its first third. The initial inspection of the cigar suggests that the wrapper is not typically Nicaraguan and, upon further research, it is in fact from Connecticut seed. The smoking intensity at its peak does not exceed the medium-body mark.

This pairing is very simple and is perfect for light cigars: fresh and fruity from the sangria and creamy and rounded from the cigar.

If you don’t have all the ingredients for this pairing, just keep in mind that pairings involving sangria or fresh fruits should not be carried out using aggressive tobaccos. Had I not found this Perdomo from Nicaragua, I would have opted for a classic Dominican Republic cigar, but this “Gordo” with Connecticut wrapper performed fabulously.

I hope that you can enjoy this pairing when the temperatures in your area warm up. The sangria made with rum is not only refreshing in a hot day, but the lingering rum notes at the end make it a perfect aperitif.

Philip III Barake

#GRCigarpairing

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My name is Philip III Barake, Sommelier by trade. As a result of working with selected

restaurants and wine producers in Chile, I started developing a passionfor 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 didnot 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).