On Thursday I popped into the London Cocktail Week Seven Dials hub on Earlham Street to get the most out of my free wristband.
They serve up all manner of Tiki drinks from the Mai Tai’s referenced on the wall to the above Painkiller – not sure that it killed any pain, but it helped me to forget being caught in the rain!
This is what we saw with our blindfolds off – through the mist of the Guatemala jungle! – the two pots are molasses and first press cane juice ‘honey’. Zacapa is different to the majority of rums in that it’s made from the first press of the sugar cane, rather than the molasses that are the by product of the sugar process. This manifests itself in the flavour or the rum – more complex but also very smooth, also a product of the solera ago process using different whisky and sherry barrels to add depth.
The finished product – a double measure of rum with 2 spoonfuls of 1:1 sugar syrup and 3 dashes of bitters plus orange peel & oils – delish!
Even better – Zacapa pairs really well with food, especially chocolate so the macaroon went down well 🙂 I always like the combination of orange and chocolate which was brought out here. The most unusual suggestion they had for pairing was with cheese!