Although we love wine, sometimes a cocktail craves our attention. In fact, I’m hearing a few cocktails beckoning me right now, so let’s start the party! What better way to make the weekend more special than with a luscious cocktail in the glass? As luck would have it, I received (as samples) four spirits that can be shaken, stirred, served neat or poured over ice to make the most memorable of James-Bond-approved cocktails. Let’s go!
Once you taste
Ron Abuelo Centuria Rum, Reserva de la Familia ($140) you’ll know why this is a collector’s item. The Centuria was made to celebrate family and to shine a light on the 100
th anniversary (in 2011) of Varela Hermano, producer of Ron Abuelo, the oldest operating family distillery in Panama. Each year, a few bottles are released so that collectors and spirits lovers are able to have access to the family’s private reserves. This particular rum is crafted from a blend of rums aged for 12-42 years in Jack Daniels whiskey barrels using a solera system.
Balanced, smooth as satin and and oozing the elegance I anticipated, notes of sweet spice and vanilla were exceptional. I give the Ron Abuelo extra points for making this selection Kosher Certified, too. Take your choice: drink neat or over ice.
Graham’s 20 Year Tawny Port ($65) is from the Symington Family Estates, fifth generation Port producers located in Porto, Portugal. Dark tawny in the glass, I explored elements of nuts, honey, raisins, figs and lush fruit on the nose and palate. Tawny Port as an ingredient in a cocktail? Of course!
Mix up a Four Poster Red created by Simon Difford in 2018 at the Cabinet Room in London. Sweet vermouth, Campari, Chamberyzette and Tawny Port combine to make a cherry red aperitivo, similar to a Negroni. Stir ingredients together and strain over ice in a glass, then garnish with a maraschino cherry. If you decide to serve the Four Poster Red shaken, be sure to have a white head that covers the drink’s surface and sip before the head fades. Click here for the recipe.
Cockburn’s “Porto Branco” Fine White ($14.50) is part of the Symington Family Estates portfolio. Scotsman Robert Cockburn founded the port house in 1815 and in 2010, it celebrated its 195
th anniversary by joining Symington. This wine reminded me of my first trip to Portugal where I learned to love white port before each dinner. It’s a blend of young wines cultivated in high altitude vineyards and was aged in stainless steel for up to 18 months to preserve its fresh qualities. Beautifully gold in the glass, I discovered characteristics of flowers, almonds and herbs.
The port reminded me of my first trip to Portugal where I learned to love a refreshing White Port & Tonic cocktail each evening before dinner Fill a tall glass with ice and add 50ml of Cockburn’s Porto Branco. Pour the tonic water over, squeeze in a wedge of lime and add a mint leaf for garnish. You may or may not want to stir. Fabulous!
Drumshanbo Gunpowder Irish Gin (50ml/$2.99| 750ml/$36.99) is one of those spirits that will give pause (in a very good way). In a small western Irish town, in a shed at the edge of a lake, the laboratory of PJ Rigny can be found. By all accounts, he’s “pushing the boundaries” of hand made spirits and slowly distills gin with premium oriental botanicals and gunpowder tea. The tea is a green tea that’s been slowly dried, after which the leaves are carefully rolled into shiny pellets. Powerful, fresh and vibrant, I found lush fruit and spice notes with each sip.
Trust me, the Gunpowder of Middle Earth Cocktail should be on the weekend menu, too. With the Drumshanbo Gunpowder Irish Gin, fresh kiwi, lemon juice and simple syrup, the cocktail is easy to mix. Combine all ingredients in a shaker, muddle to create the flavor, add ice then shake. Double strain into a coupe glass and add a slice of kiwi as garnish. Click here for the recipe.
Enjoy the weekend!
Cheers! ~ Cindy
For more Grape Experiences and a free infographic “4 Keys to a Stellar Wine Pick” click here.
