Issue link: https://digital.copcomm.com/i/39104
FOR THE COCKTAIL: ■ ■ ■ ■ ■ ■ ■ 1¼ oz. Dos Maderas P.X. rum ¼ oz. Coffee Heering 2 oz. fresh mango 1 oz. lemon juice ½ oz. simple syrup Spiced candied mango garnish Add mango to a mixing glass and muddle well; add remaining ingredients and ice, then shake well for 10 seconds. Strain into highball glass with the cocktail ice cubes (see below) and garnish. FOR THE OUTER ICE CUBES: 1½ oz. Coffee Heering Peel of one whole lemon 1 cup water ¼ cup sugar ■ ■ ■ ■ ■ Combine Coffee Heering, lemon peel, water and sugar in a medium saucepan. Bring to a boil; remove from heat, then cool to room temperature. Remove the lemon peel and set aside. FOR THE INNER ICE CUBES: 8 oz. Dos Maderas P.X. rum 2 oz. pineapple juice ½ oz. lemon juice ■ ■ ■ ■ Mix well and set aside. TO BUILD THE DOUBLE ICE CUBE: ■ Fill the smaller ice cube tray with the inner ice cube mixture. Fill the larger ice cube tray with the outer ice cube mix, but only fi ll it up a third of the way, keeping the remaining mixture under refrigeration. Freeze both trays for about two hours. Once frozen, remove the smaller ice cubes and place them inside the larger ice cube tray. Then, fi ll the larger tray with the remaining mixture and return to freezer for one to two hours. Coff ee Heering, the sister brand to the Cherry expression and launched in late 2010, is a nuanced, layered sipper that’s unlike anything else on the market. This Caribbean rum–based liqueur is made from all natural ingredients and manages to be delightfully viscous—not syrupy. With a thick-in-a-good-way personality and two centuries of tradition bringing credibility to this secret family recipe, Coffee Heering is a rich treat when served neat, mixable in cocktails long after summer ice cubes have melted, and is the dreamiest addition to hot or cold lattes or a Coffee Sour. Dos Maderas P. X. is a molasses-based, pot-distilled, triple-aged rum that travels the world before it hits your glass. The rum is born in Barbados and Guyana, where it is aged in American Oak for fi ve years before being shipped across the Atlantic. The rum lands in Spain, where it ages for an additional three years in Palo Cortado sherry casks, then another two years in casks from Don Guido, a famous Pedo Ximenez sherry producer. This level of care in the production process translates to the palate as well, with deep, complex aromas of honey, raisins, vanilla and fi g. An exotic vacation in a glass—without stepping foot on an airplane. David Duran, Western Regional Sales Manager for Kindred Spirits, and Coff ee Heering Brand Ambassador Jackie Osorio were impressed with the complexities of Phil Adler’s double ice cubes. Our cube-in-cube cocktail is certainly a mind-bender, but the complex spirits that we’re using this month are doing all of the heavy lifting in making this a drink to remember. We’ve come to accept a few universal truths about interesting cock- tails: Ice matters.” august 201 1 / the tasting panel / 115