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An El Dorado Evening

Posted by Arctic Wolf on February 5, 2011

El Dorado Rums are world-famous for their terrific flavour and complexity.  Recently the company has released a Connoisseur’s Range of rums which highlight particular aspects of their distilling and blending practices. These Connoisseur Rums each bring a unique aspect of the El Dorado rum flavour profile to the consumer which is derived from the particular still which has produced them.

Since I enjoy the El Dorado range of rums, I decided to construct a complex cocktail utilizing the different flavours and structures of El Dorado rum. I chose the 3 Yr Cask Aged Silver Rum, the 5 Yr Cask Aged Gold Rum, and one of the new aged Single Barrel Connoisseur Rums.

Depending upon which of these new Connoisseur Rums is chosen, the cocktail will carry different aspects of the El Dorado style into the cocktail.  For example the El Dorado Single Barrel PM carries many woody tones which will provide a strong oak flavour and a high level of complexity into the cocktail; the El Dorado Single Barrel Demerara ICBU Rum carries more sweetness and a fuller nutty flavour which will make a softer, smoother cocktail.  Each version of the cocktail is very good in its own way and choosing which version I prefer to drink really is dependent upon my mood at the time.

I chose the name An El Dorado Evening for the cocktail for obvious reasons. Please enjoy!

An El Dorado Evening

a cocktail by Arctic Wolf

2/3 oz El Doroda 3 Yr Cask Aged Rum
2/3 oz El Doroda 5 Yr Cask Aged Rum
2/3 oz El Dorado Single Barrel (choose one from the connoisseur’s range)
1 oz Triple Sec
1/2 oz Lime Juice
1/2 oz Amaretto
4 Large Ice Cubes
Glass half full of Crushed Ice
maraschino cherry
mint sprig
pineapple slice

Add the first five ingredients into a metal shaker with the large ice cubes
Shake until the metal shaker chills
Strain the mixture from the metal shaker over the crushed ice.

To garnish add the maraschino cherry and sprig of mint into the glass and the slice of pineapple on the rim. (Please use a real maraschino cherry, and bruise the mint before placing it in the glass.)

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