101 Best New Cocktails: El Habano by Julien Lopez, Papa Doble, Montpellier, France
Adapted from a recipe by Julien Lopez, Papa Doble, Montpellier, France
“[I’m a] big fan of rum and cigars, [so] the idea of this cocktail was to reproduce the entire range of aromatic Cuban cigars through a beverage of character. To do this I use an old rum with rich aromas, Pedro Ximenez sherry for notes of dried fruit, and to add complexity, bitters aged in oak whiskey barrels for aromatic persistence and a little bit of brown sugar molasses. The glass is sprayed with particularly peaty whiskey to make any side “cigar burn” to the entire cocktail. Finally, a long orange peel will take place to provide the necessary freshness. This Cocktail is on the Papa Doble (Cocktail bar from Montpellier) menu for more than a year and was recognized in 2012 trophies bar in France,” Julien Lopez.
50 ml (1.7 oz) Banks “7 Golden Age” rum
50 ml (1.7 oz) brown sugar canne syrup
50 ml (1.7 oz) Pedro Ximenez sherry
Sweet spices (Cinnamon, star anise, cocoa)
1 orange twist, as garnish
Rinse a whisky-tasting glass with the Ardbeg, then stir the ingredients over ice, and strain into the prepared glass. Add the garnish.
gaz sez: This is my kinda drink. Stout, strong, spicy, smoky, and you can play around with different combinations of spices to tailor-make it to suit your guest’s palate. Great job, Julien!