The Rum Martini
This month’s challenge was to create a cigar and rum pairing that is not typically conceived by the average smoker: one involving a very young distillate, in this case a rum that is crystal clear.
Despite my predisposition, I am always eager to learn new lessons, so I decided to mix the rum in a cocktail that would respect the base rum by not covering it too much. I opted for a Rum Martini and, with this cocktail in mind, I searched through my rum collection. The first product to grab my attention was the 10 Cane from Trinidad and Tobago, which belonged to Moët Henessy. This rum was introduced in 2005 and discontinued last year.
The switch to Vermouth Bianco in the recipe is designed for a Kina Lillet, a wine-based aperitif traditional from the Vesper Martini. But since I didn’t want to push the citric aspect of the pairing with the garnish, I opted instead for the Gibson Martini option, but the closest thing I had to a Cambray onion was a Pearl Onion, which fills the purpose of adding some complexity and counter-balance to the sweet notes that could be contributed by the rum.
Once I knew which cocktail I was going to prepare, it was time to select a Puro or Habano, one up to the challenge, a tough challenge to be honest. Since this pairing involved a cocktail, I wanted a cigar with a short smoking time, so I selected a Series D Number 6 from Partagas (50 x 90mm). This is the only cigar from Partagas with these dimensions, the “Vitola de Galera” (the company’s internal name for the cigar) goes by the same name.
Something in common between the rum and the cigar is that both had very limited commercial distribution. In the case of the cigar, it was released a couple of years ago, as part of a wave of small format cigars, designed for consumers wishing to pair them with 3 oz. cocktails.
There are many Martini recipes out there and I am sure mixology enthusiasts know the differences between them better than James Bond. For our pairing, these are the proportions:
• 2.5 oz 10 Cane Rum
• 0.5 Kina Lillet
• Small Pearl Onion (Garnish)
Shake the Rum and Kina Lillet with ice, pour into serving glass and garnish with the small Pearl Onion.
The first thing that surprised me about this cocktail was how well it turned out! The flavors combined together so well, that it was easy to forget it was made with rum: it had a well-rounded and smooth body (from the Kina Lillet). The cocktail was definitely up to the challenge.
When I lit the cigar, it was apparent that it had a full-body, just as I had expected. Despite its ring size (50), the flavor was very concentrated and remained true to its Cuban origin. Both the cigar and the cocktail had well-defined personalities that remained so throughout the pairing. The Martini was refreshing and palate-cleansing, it made it very enjoyable to smoke the cigar after each sip of the cocktail.
I started this pairing with very low expectations, but it turned out to be exceptionally and surprisingly good. I would list this one among the highly-recommended pairings, primarily because of the atypical ingredients. For those not able to find a Cuban or full-bodied/aggressive cigar, I would strongly recommend a Nicaraguan cigar, something that I will definitely be exploring first-hand in the future.
I hope everyone can replicate this pairing at home. Those who are unable to find Kina Lillet may be able to replace it with Cocci Americano. Those not able to find 10 Cane should be able to use any young/unaged rum that is well fermented and distilled, with strong aromas of fresh sugarcane juice, there are many good options available from Jamaica and from the French West Indies.
I hope you enjoy this pairing as much as I did. Until the next issue of “Got Rum?”!
Philip Ili Barake
#GR CigarPairing
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).