The Tasting Panel magazine

Tasting Panel October 2010

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BENT ON MIXOLOGY array of fl avors that coat my palate as I sip and savor it before a meal,” says U.K. Rum Ambassador Ian Burrell. “Instead of using the usual vermouth to enhance the natural butterscotch, orange peel, vanilla, almonds and marmalade notes that I pick up from the rum, I like to use apricot brandy, Aperol or Galliano to create a perfect Rum Manhattan . . . for me or anyone that may visit my bar here in London.” Cocktail personality Jeff “Beach Tiki Cocktail authority Jeff “Beach Bum” Berry. cocktail purists would scoff at the idea of a non–white rum Mojito, I thought it tasted distinctly unique. “Some of the heavier, richer rums fi ght with citrus, and get a bit treacly when introduced to sugar in a cocktail,” says Wayne Curtis, author of And a Bottle of Rum: A History of the New World in 10 Cocktails. “So the aged rums are sometimes hard to work with. But I fi nd they almost always work as a fl oat—just put a barspoon or two of Zacapa or Pampero atop a Mojito or other tall drink, and it’s like the perfect bit of seasoning, adding a bit of complication to what might otherwise be a simple drink.” “I like to use Cruzan Single Barrel in my Rum Manhattans because of the Bum” Berry has written fi ve books on vintage tiki drinks and is a rum author- ity. “Pampero Aniversario is so rich and smoky that it can stand up to any liqueur,” he points out. “I like to mix it with Cherry Heering or crème de cacao, but it plays well with just about any full-bodied, high-density cordial.” The Mai Tai, a classic tiki cocktail, can fare well with aged rum according to Berry. “Plantation 8-year gold Jamaican rum, with its intriguing notes of toasted coconut and baked plantain, really dimensionalizes a Mai Tai—or any other rum-forward exotic cocktail.” Paul Artrip, “The Rum Daddy” (www. therumdaddy.com) with Spirited Adventures, LLC, uses Atlantico rum for his classic Mulata Mojito. “The com- plex notes of this rum blend beautifully with the lime and mint,” he tells THE TASTING PANEL. “The Diplomático Reserva Exclusiva creates a real pal- ate-pleasing Manhattan, as the bitters and the Diplomático merge to create a sophisticated, Prohibition-style version El Padrino created by Arctic Wolf and Forrest Cokely 2 oz. Flor de Caña Centenario 18-Year-Old rum 1 oz. amaretto 1/8 oz. fresh lemon juice Build on ice in small rocks glass. Garnish with a thin slice of lemon. Forrest Cokely, mixologist for Hi-Time Wine Cellars in Costa Mesa, CA, and rum expert Chip Dykstra—aka Arctic Wolf—came up with the El Padrino, using Flor de Caña 18-Year-Old rum. Dark Query Forrest Cokely, cocktail and spirits specialist for Hi-Time Wine Cellars makes an exquisite cocktail using Ron Atlantico rum, called a Dark Query. 2½ oz. Ron Atlantico rum 1 tablespoon St. Elizabeth Allspice Dram ½ oz. lime juice Barspoon orgeat (adjust for sweetness) Dash of Amargo bitters. Shake and strain into a chilled cocktail glass. 80 / the tasting panel / october 2010 The Myles Tai This South Beach version of the Mai Tai was created by Michael Parish, Bar Manager of Prime Italian. 2 oz. Zafra 21-year Panamanian rum ¾ oz. fresh lime juice ¼ oz. Fee Brothers orgeat syrup ½ oz. Mathilde XO orange liqueur Rich simple syrup to taste Float of Smith & Cross Navy Strength rum Combine all ingredients into ice-fi lled Boston shaker. Shake and strain into ice-fi lled Old Fashioned glass. Garnish with a Sonia orchid and a fresh mint sprig. of this classic American cocktail.” Chip Dykstra, otherwise known as “Arctic Wolf” on his spirits review website, The Rum Howler Blog (therumhowlerblog.wordpress.com), likes to use Flor de Caña Centenario 18-year-old rum in his version of The Godfather cocktail. “The aged Flor de Caña brings forward dry cocoa, dark caramel and a mahogany-infused wood spice fl avor,” says Dykstra. “In short, it’s rich and complex and full of character. The perfect foil for this resplendent rum is amaretto, which is a sweet, mild and creamy, almond infused liqueur. Since a true Godfather cocktail uses Scotch whisky in tandem with amaretto, I call this version El Padrino, which makes sense if you think about it, as Flor de Caña is a Spanish- style rum and padrino is Spanish for Godfather. The name El Padrino fi ts, as Flor de Caña Centenario is truly a godfather of rums!” PHOTO: RIMAS ZAILSKAS

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