Caorunn is distilled at the Balmenach Distillery which dates back to 1824. It was one of the first distilleries in Scotland to be licensed to product Scotch. Simon Buley oversees every step of the distillation process. Caorunn’s recipe includes six … Continue reading
There are a number of species that are often sold as cinnamon. They all have similar yet different flavor profiles and textures. Ceylon cinnamon is the “true cinnamon” and has a more aromatic and delicate flavor than Cassia or Chinese … Continue reading
Flor de Caña is a brand of rum distributed by Compañia Licorera de Nicaragua. It was founded in 1890 by Francisco Alfredo Pellas and is today headed by a fifth generation member of the Pellas family. From it’s humble roots it has grown into one of the most widely recognized rums along with holding one of the largest rum reserves in the world.
In this post we will be taking a look at the Extra Dry 4 Year Old Rum.
On the nose there are is an initial intense alcohol aroma which assaults the nose and it is impossible to get any discernible aromas off the spirit. After it opens up there are aromas of caramel, tropical fruit (pineapple and banana), and a hint of freshly cut grass on a summer afternoon.
Upon tasting there are initial flavors of caramel and more tropical fruits. This is followed up by some earth tones, a touch of coconut and the just discernible presence of vanilla. This last subtle touch of vanilla is due to the 4 years that the rum spent in aging in oak barrels. There are hints of sweetness in the beginning but the rum has a dry finish. Not to be forgotten either, this rum is still rough around the edges and has a some alcohol burn. This is acceptable as this rum was not designed to be sipped on it’s own but rather as a wonderful additions to cocktails. Give it a try in your next Mojito or Daiquiri and it will be a rewarding experience. Flor de Caña Extra Dry 4 Year retails for around $15/750ml. Sample provided by representatives of Flor de Caña.
The first drink this evening comes to us from Charles H. Baker
Daisy De Santiago
2 oz White Rum (Flor de Caña Extra Dry 4 Year)
1 oz Lime Juice
.25 oz Simple Syrup
.75 Yellow Chartreuse
1 oz Club Soda
Shake first three ingredients with ice and pour into a chilled wine glass filled with cracked ice. Add club soda and then float chartreuse on the top. Serve with a straw and garnish with mint sprigs.
If you like daiquiris then you will enjoy this as it has the same flavor profile. It’s tart and refreshing with added herbal complexity and effervescence.
The next drink up is an original creation. I have been wanting to Bonal in a cocktail for some time. Bonal is a cross between an amaro and sweet vermouth. It has the bitterness of gentian and the sweetness of stone fruits.
Heads or Tails
2 oz White Rum (Flor de Caña Extra Dry 4 Year)
.75 oz Bonal
.25 oz Amaretto (Disaronno)
Stir all ingredients together and strain into a chilled cocktail glass. Flame an orange coin over the drink and drape over the side of the glass
When you bring the drink up to your nose you are immediately enveloped in rich orange aromas. The amaretto adds a touch of nutty sweetness to the background.
The last drink is a a creation from Alex Day of the Franklin Mortgage and Investment Company in Philly.
1.5 oz White Rum (Flor de Caña Extra Dry 4 Year)
.5 oz Cognac (Remy Martin VSOP)
.75 oz Lime Juice
.75 Cinnamon Syrup
Shake and strain all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wedge.
This is quite possibly one of my favorite rifts on the classic daiquiri. The addition of the cognac and the cinnamon adds richness and texture. This is one not to be missed and can be enjoyed year round.
With today being the unofficial end of summer it’s time to whip up something refreshing and strong, the Cobra’s Fang.
The Cobras Fang is an original Don the Beachcomber’s invention. The exact recipe for the drink remains unclear. My personal favorite is a version created Brian Miller of Lani Kai.
1.5 oz 151 Demerara Rum (Lemon Hart)
.5 oz Lime Juice
.5 oz Orange Juice
.5 oz Passionfruit Syrup
.25 oz Cinnamon Syrup
1 dash of Angostura
1/8 tsp of Absinthe
Shake and strain over crushed ice and garnish with a cinnamon stick.
The citrus helps to keep the drink light and fresh with the passionfruit adding the exotic sweetness with a hint of sweet spiciness from the cinnamon. The rum makes its presence known throughout the drink with
the Angostura and Absinthe helping to tie all the flavors together. I also enjoy adding about .75 oz of Dark Jamaican Rum when I want an even boozier drink. This is the type of drink that helps to keep fall/winter at bay.
The Mary Anne
2oz spiced rum (Kraken)
1oz port (Noval Black)
.5oz nutmeg syrup
.5oz cinnamon syrup
Shake and strain over ice. Garnish with 2 blackberries
The spiciness of the rum along with the two spice syrups meld well with the sweet fruitiness of the port. The lemon and lime add just the right amount of bite to keep the cocktail balanced.
Naming cocktails is one of the hardest things about making new drinks. I named this after Mary Read and Anne Bonny. While never receiving the notoriety of such figures as Captain Kidd, they did attract a great deal of attention. The problem with learning about their background, is that there is little documentation of their early lives. The majority of what we know surrounds the last 1 or 2 years of their life.
One notable feature about them, is that they were the only 2 members of Calico Jack’s crew to offer any resistance when his vessel was captured by Captain Jonathan Barnett. For more information regarding their lives please see the books A General History of the Pyrates and Under the Black Flag
I found the original recipe on the Rum Doods website. I changed it by adding a 1/2 part of spiced rum, using Earl Grey instead of plain Black Tea, replacing the blackstrap with a flavorful gold rum from Jamaica and the amber with a white Cruzan rum.
1 part Fresh Lime Juice
1 part Fresh Lemon Juice
2 parts Cinnamon Syrup (1:1)
1 part Gold Rum (Blackwell Fine Jamaican Rum)
2 parts White Rum (Cruzan)
4 parts Iced Black Tea (Earl Grey – loose tea)
1/2 part Spiced Rum (Kraken Spiced Rum)
Serve in a punch bowl with a large block of ice. Float cinnamon sticks and frozen lemon and lime wheels. Ladle over rocks with a cinnamon stick and a dash of Aromatic bitters.
This is truly refreshing and strong. The sweetness of syrup is balanced by the tartness of the lime and the lemon and the spiciness of the cinnamon. The citrus juices play off of the bergamot orange creating a wonderful pairing, each enhancing the characteristics of the other. No particular rum takes the lead, while the spices of the Kraken are detected faintly on the finish. This is a punch that does not take long to make, can easily be adjusted to taste and used as a springboard for experimentation with different teas and rums.