Rum Martini 11

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                                       Rum Martini 11 

While thinking about this pairing, I could not get out of my head the Martini I prepared last week, while also remembering all previous martinis I’ve made.  So I reached out for a bottle of Vermouth that I received as a gift from one of the bartenders who works with me, it is call Vermouth La Madre and it is from Spain and I thought: why not try it as a Rum Martini!  The problem, as always, is deciding which rum, so I tasted the Vermouth by itself, to determine its character and to decide which style of rum would suit it best.  I thought of several rums, but the moment I saw a particular one I knew right away that it would make a great, simple cocktail: I’m referring to Santiago de Cuba 11 year old.  This number is also special to me, from a sports perspective, as it reminds me of the GOAT, Julio Jones, who today plays for the Tennessee Titans, but I remember him best for the 10 years he spent with the Falcons.

Being familiar with the ingredients for the Rum Martinis, I knew that the pairing would call for a cigar with a medium-high to high intensity; possible options where classic cigars from Nicaragua or similar cigars from other countries.  Inside the humidor I keep at the bar there were several potential candidates, but one stood out for its format and smoking time: a Campana de Bolivar (52 x 140mm), best known for its commercial release named Belicosos Finos.

This cocktail, like most Rum Martinis, uses traditional proportions.  In this case, the proportions are:

  • 3 ½ oz. Ron Santiago de Cuba 11 Años
  • 1 oz. Vermouth La Madre

Keep in mind the importance of knowing the capacity of the Martini glass you’ll be using so that you can mix the correct volume of cocktail.  In my case I was using a 5 oz. glass and I allocated ½ oz. for water (melted from the ice).  You then mix the ingredients in a larger glass filled with ice and then pour into the previously-chilled martini glass.  Chilling the glass ahead of time will allow you to maintain the temperature of the cocktail while you smoke; there is nothing more unpleasant than drinking this type of cocktail at room temperature, so remember to chill the glass ahead of time!

During the first third of the cigar, the cocktail is a bit overpowering.  Even with a full-bodied cigar, the Vermouth dominates the palate, both by itself and in combination with the rum.  The cigar I selected is full-bodied, so its intensity will increase as we smoke more of it.  For now it has a mix of wet wood burning with dried fruits, it is very enjoyable.

Something happened as I approached the second third of the cigar that made the pairing more complex: as the cocktail’s temperature started to increase, the flavors gained intensity and were longer-lasting.  The cigar, on the other hand, also gained intensity, but did so with intense coffee, dark chocolate and dried fruits, it was like eating a chocolate bar that had all those flavors combined.  I’m not suggesting that the pairing should be done with a chocolate bar instead of with the cigar (it would probably not be a good idea), I’m just pointing out the flavors that the cigar is reminding me of.

I hope you can do this pairing too: you can replace this rum with another light rum as long as it is aged for several years.  You could also replace the cigar with another one that is full-bodied, there are great options from Dominican Republic and Nicaragua.  The most crucial part is the temperature of the cocktail!

Cheers!

Philip Ili Barake

#GRCigarPairing