Stepfather Pairing

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                               Stepfather Pairing

As we close one year of pairings and start to embark on a journey of new discoveries, I thought it appropriate to draw inspiration from another classic cocktail, adapting it into the world of rum. So for this month I selected the godfather but renamed it stepfather, a play with words but also significant in that it represents an outsider who comes into a family and is able to play an important and refreshing role.

Stepfather

• 1.5 oz. Havana Club Rum 7 Year Old

• 1.5 oz. Amaretto Liqueur

• A couple of drops of Angostura Bitters

The technique involves mixing the ingredients directly in the serving glass, gently stirring the first two ingredients, then adding the drops of Angostura Bitters. You could optionally substitute for more citric bitters, like Orange Bitters. As you visually inspect the cocktail, you can see how the rum and the Amaretto are still mostly separated, due to the higher viscosity of the latter, causing a blurring effect. it is important to measure the proportions with a jigger: Over pouring the Amaretto can easily cause the cocktail to be imbalanced (too sweet). Lastly, it is important to have big chunks of ice, which help cool down the cocktail without watering it down too much.

For the cigar I chose a Romeo and Julieta Robusto, named “Short Churchill” (50 x 124mm), with a medium strength. This will be ideal for a smoking session of about 30 minutes, enough to enjoy the cocktail without it getting too watered-down.

As it turns out, the rum I selected was ideal for this cocktail. If you cannot find this particular rum, substitute it with another light rum, with very little to no sugar or caramel added. The Amaretto will, undoubtedly, provide enough sweetness. If you use a sweetened-rum you will saturate the palate before finishing the pairing.

The pairing may appear to be simple, but sometimes the simple things are the best ones to master. I am happy that my first attempt to adapt the classic godfather was successful. I normally do not enjoy very sweet things, but this cocktail paired well with the cigar, with a long finished, not saturated with sugar.

I am sure many of you will find this pairing easy and pleasant. Some of you may think it is too sweet, in which case it may be better reserved as a digestif pairing for after a meal.

Philip III Barake

#GRCigarPairing

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My name is Philip III Barake, Sommelier by trade. As a result of working with selected

restaurants and wine producers in Chile, I started developing a passionfor 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 didnot 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).