Skyy Spirits, a marketer and distributor of premium spirits brands, has announced the Wednesday, November 3, launch of its new Sandwich Cocktails under the company’s Flor de Cana rum portfolio.
(November 3 was selected because it is National Sandwich Day, according to some PR group or other.)
Flor de Cana, which is made in Nicaragua, worked with a variety of drinks specialists to come up with its cocktails, resulting in peanut butter and jelly, cheeseburger and bacon-lettuce-tomato cocktails.
Trevor Burnett of the Toronto cocktail consultancy Tipicular Fixin’s, says, “The cheeseburger cocktail I created is well balanced and allows the character of Flor de Cana 7 year old rum to add a complexity to the beef stock reduction that a neutral spirit could never achieve. Notes of dark caramel, burnt toffee, and toasted nuts also create a well-rounded tasting experience, offering the satisfaction of what one might call comfort food in a glass.”
CHEESEBURGER COCKTAIL (shown above right)
(Created by Trevor Burnett and Whitney Munro of Tipicular Fixin’s)
1 ounce Flor de Cana 7 year rum
2 muddled Roma tomatoes
1 ounce iceberg lettuce water
1 ounce beef stock, well reduced
2 tablespoons toasted bread crumbs
1 teaspoon powdered dry mustard powder
2 tablespoons aged cheddar
1 large kosher dill pickle
Salt and pepper to taste
Muddle tomatoes, add ice, and slowly pour lettuce water. Stir rum and beef stock together in a stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper.
Garnish with a cheddar frico and pickle knot. Garnish instructions: Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate. Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.
(Created by Gianfranco of Tippling Brothers)
1.5 ounces Flor de Cana 7 year old
½ ounce Lustau Palo Cortado Vides sherry
¼ ounce strawberry jam
¼ ounce peanut syrup
1 egg white
All ingredients are shaken without ice in a Boston shaker, then ice is added and the concoction is shaken vigorously again and strained into a chilled coctail glass with minced salted peanuts. A small slice of banana makes a good garnish.
(To make peanut syrup, combine two parts water with two parts sugar in a pot. Bring the mixture to a boil, then add one part minced peanuts and simmer for 10 minutes. Strain to remove peanut particles.)
(Created by Niccole Trzaska)
1½ ounces bacon-infused Flor de Cana 7 year rum
2 ounces tomato juice
Dash of Worcestershire sauce
Pinch of celery salt
Pinch of black pepper
Squeeze of lemon juice
Dollop of horseradish
Fresh cilantro to taste
Pour all ingredients over ice, shake then strain over ice. Garnish with a piece of bib lettuce wrapped around a thick piece of crispy applewood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.
Check out my New York Drinks Events Calendar, the most comprehensive you’ll find anywhere.