Coconut Fashioned

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Coconut Fashioned

Dear readers, since this month’s topic is coconuts, I had thought about buying a whole coconut and using it as a serving vessel, removing only the top and creating a classic cocktail that would have taken advantage of the water and oils contained within. As Murphy’s law would have it,  however, I was not able to f ind one coconut anywhere, so I had to change my approach. At one of the stores I stopped by, they had coconut in many different presentations, ready to be consumed. One of the options they had was coconut cubes, sweetened (from added sweeteners), they were very addictive, I tried eating only one and ended up eating a whole dozen!

When I discussed the situation with Luis Ayala, he gave me the idea of setting them on fire and, since I am a bit of a pyromaniac, I had also thought about something similar, but was unsure as to the outcome. What follows is the account of the experiment I enjoyed the most.

I started by grabbing the only overproof rum I had access to, in this case it was at 59% ABV (118 proof). I poured two ounces of this rum into the lid of a cocktail shaker (something you can easily do at home) and set it on fire, which was not difficult to do. Inside the metal shaker I put a handful of the sweetened coconuts and -after having the rum burn for a couple of minutes- then I poured the flaming rum on top of them, the coconut cubes continued to roast underneath the flames. Almost immediately, the aroma started to change, signaling that something interesting was taking place. Some of the coconut pieces were above the level of the flaming rum and their edges were starting to brown.

You can imagine the range of pleasant aromas emanating from the mix, they reminded me of the aroma of freshly toasted American Oak barrels! 

After letting the rum burn for a few more minutes (be careful if you are using a glass shaker, this is best done with a metal one), place a couple of ice cubes on top of the rum and coconut cubes and add 2 ounces of a rum, preferably on the sweet side. For this pairing I chose Botran Solera 18 years (somewhat confusing to have a Solera rum that also states an age), I selected it not because of the age, but rather because of the sweet profile.

These steps resulted in a coconut version of the Old Fashioned, it was then time to select a cigar that would not be too aggressive but that would also be a brief smoke, ideally I wanted about 30 minutes of smoking time. For these reasons I selected a Coloniales (44 Ring x 132 mm length) from Trinidad de Cuba, a format famous for its butterfly-shaped “perilla” and also famous because the boxes come packed with 24 instead of 25 cigars.

While I was not blown away, I really liked the presentation and the fact that the coconut was not an overwhelming ingredient. Coconut can be very intense and I personally don’t like it all the time, but in this cocktail the coconut kept a low profile, giving the drink a balanced profile. The sweetness towards the end was very appropriate for an Old Fashioned made with sugar crystals. I did not add the touch of bitters and, in hindsight, a touch of orange peel could have helped and I would recommend you try adding it when you create your own drink at home.

The pairing with the cigar was very good, despite my apprehension about using coconut in mixology. A stronger cigar would have accentuated acidic and tannic notes. By the same token, a weaker cigar would not have kept up with the flavors from the cocktail.

I imagine some of our readers will wonder about cigars flavored or infused with coconut or vanilla and, while these cigars go against everything I believe in, I imagine this cocktail would pair up with those just fine.

Philip Ili Barake

#GRCigarPairing

-Article written by Philip Ili Barake-  

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).