The New Negronis
I was thinking about this pairing, which is the 40th I’ve put together for “Got Rum?” and I could still taste the Negroni I had enjoyed last night, so I grabbed the book “The Negroni” by Gary Regan, looking for one to prepare. I found a recipe by Max La Rocca, which sounded really good, it is called Camillo In Xela”. “Xela” is an abbreviation for the town of Quetzaltenango, the second largest city in Guatemala, where Ron Zacapa is being aged. But I chose the cocktail not because of the rum (you can substitute it with a similar one of your preference), but because of the unique form of preparing the cocktail. The first thing to do is to find all the ingredients: 8 toasted coffee beans, Campari (a must if we are talking about Negroni), Carpano Antica Formula, an Italian Vermouth and Zacapa Rum (I opted for the XO).
Camillo In Xela
• 1 oz. Zacapa Rum (the recipe calls for Solera 23, but I opted for the XO)
• ¾ oz. Carpano Antica Formula (Vermouth Rosso)
• ½ oz. Campari
• 8 Toasted Coffee Beans
• Orange Peel for Garnish
Directions:
The first step is to place 5 of the coffee beans inside a rocks glass and then roast them with a cigar lighter, stopping only after they reach a heavy toast level. The beans are then crushed into small pieces and the rest of the ingredients (except the ice) are added and combined with a bar spoon. Then the ice is added, combined once again with the spoon and finally the cocktail is garnished with orange peel and the remaining three coffee beans.
The instructions are simple, just remember to add the ice at the end, so you don’t dilute all the ingredients too much. Also, even though the recipe calls for the orange peel, I opted to leave it out for this pairing.
A great cocktail needs an equally great cigar, so I selected a Cuban cigar that I had bought a few weeks earlier, a classic offering by Partagas, I am referring to the Serie D No. 6 (50 x 90mm), they are the only ones making this presentation, where the minimum length is 90mm. This cigar length usually lasts no more than 20 minutes, which is ideal for a cocktail pairing, allowing for the mix drink to be consumed before too much ice has melted.
I started the pairing and was very pleased with the addition of the coffee ground, mixed with the rum! The sensation in the mouth was very similar to that of eating chocolate covered coffee beans, something very popular in Colombia. It was hard to stop sipping the cocktail, enjoying all the flavors combining in my palate, all the while, the cigar was accentuating both the coffee and chocolate notes.
The pairing was so enjoyable, that before I even noticed it, I had arrived at the second third of the cigar. Up until this point, the Negroni had been dominating the pairing slightly, but now the tobacco was becoming more rounded, fuller (Partagas is known as being very rich and flavorful), finally matching the cocktail in a well-balanced dance.
I highly recommend this pairing, hopefully you’ll have access to all these ingredients, but feel free to substitute with whatever you may have at hand.
Cheers!
Philip Ili Barake
#GR CigarPairing
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).