Issue link: https://digital.copcomm.com/i/597666
104 / the tasting panel / november 2015 A n amber colored premium rum matured in oak barrels, Rum Malecon 12 Year Reserva Superior cleared Customs only two weeks before its debut at the All Star Mixology competition! The Panama import is based on an old Cuban recipe passed down through generations. Citrus and toffee spice on the nose precede mild flavor notes of vanilla and oak that lead to a soft, round finish. On a wine-tasting trip to Ojai, Barragan discov- ered lavender-infused honey and, noting that it would make a great cocktail ingredient, planted blueberry ruffle lavender upon his return home. He has a personal connection to the night's cause, too: His brother used to work for Covenant House. What the Mixologist loves: "I chose Rum Malecon 12 Year to present a new classic Cuban carta blanca style rum from legendary Cuban distiller Francisco "Don Pancho" Fernandez. In Spanish, "rum" is "ron" and he is Ron Maestro, the greatest living rum master. Rum is always associated with tropical flavors and tropical fruits, whereas blueberry isn't typically infused into rum. Lavender has a very aromatic quality, so honey notes blend with honey notes in rum and they complement each other well. I went blueberry picking at Santa Barbara Blueberries and used lavender- infused honey donated by Claremont Farms. You hear about farm-to-table; the next wave is farm-to-glass, which only makes sense." Rum Malecon's Blueberry Ruffles ◗ 2 oz. Rum Malecon 12 Year Reserva Superior ◗ ½ oz. Usquaebach 15 Year Old Blended Malt Scotch Whisky ◗ ¾ oz. lemon juice ◗ ¾ oz. Clairmont Farms lavender–infused honey syrup ◗ 6 Santa Barbara blueberries Garnished with a dried sprig of Blueberry Ruffle lavender (grown at the Barragan House) and zest with a lemon (discarded). Begin by muddling the blueberries in a shaker. Add all the liquid ingredients and shake vigorously with ice. Double-strain into a Champagne coupe. Zest the glass with a lemon and discard and then place the lavender sprig atop for an aromatic and aesthetic garnish. Sueños de Playa ◗ 1½ oz. Don Q Gran Añejo Rum ◗ ½ oz. Amaro Averna ◗ ¾ oz. lime juice ◗ ¾ oz. plantain-infused spice syrup (allspice, canela, plantains, pepper- corns, coconut sugar) Serve up and garnish with a grilled pineapple spear. Shauna Martinez, Bartender, Bracero Cocina in San Diego. D on Q Añejo has a rich char- acter and aroma from being aged from three to ten years in American White Oak barrels at 80 proof. When the rum is aged, up to ten percent is lost to evaporation, known in whiskey circles as the "Angel's Share." The aged rum adds an extra layer of depth to cocktails and has a lingering cognac finish. What the Mixologist loves: "Don Q Añejo is my favorite of Don Q's rums. It has a great flavor, nice balance, and the extra aging gives the spirit complexity. I went to the distillery in Puerto Rico, and my drink is influenced by the flavors I discovered there, like orange peels, plantains and cin- namon. The Averna has orange that lightens up the drink and makes it not too sweet." Don Q Gran Añejo Rum Serrallés USA: Shauna Martinez Christopher Barragan, Mixologist at Fleming's Prime Steakhouse & Wine Bar in Woodland Hills, CA. Rum Malecon 12 Year Reserva Superior Cobalt Brands: Christopher Barragan