While many of us think of the Caribbean when it comes to rum, the Philippines has a supreme environment for creating the spirit: A tropical climate, ancient sugar mills and a storied past of sugarcane production. This week’s cocktail recipe from blends Don Papa Rum, a single-island rum, with seasonal ingredients.
Don Papa Rum is a premium-aged, small-batch rum that is distilled on the island of Negros in the Philippines. The island, known as Sugarlandia to locals, produces some of the finest sugarcane in the world and produces the majority of the country’s sugar. A variety of the sugarcane plant grows in the lush foothills of an active volcano, Mount Kanlaon, and is then milled to create the sweet molasses used in Don Papa.
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Don Papa Rum is inspired by the story of Dionisio Magbuelas, a former foreman at a sugar plantation. Magbueals, better known as Papa Isio, is considered an unsung hero of the Philippine revolution and played a key role in acquiring independence for his beloved country in the late 19th century.
The golden liquid is aged for over seven years in American oak, then charcoal filtered to remove tannins and carefully blended. The result? A sweet but rich, fruity taste with hints of orange and vanilla.
This recipe, called Jungle Nectar, was created by expert mixologist Tomas Delos Reyes. Just in time for spring, the recipe makes the most of seasonal ingredients such as guava nectar. The jalapeño gives it a sprightly kick.
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Ingredients
- 1.2 oz Don Papa Rum 7
- 1 oz Guava Nectar
- ½ oz Pandan Simple Syrup
- ¾ oz Lime Juice
- 1 Jalapeño Disc
- 1 Dash Peychaud’s Bitters
Method
In a cocktail shaker, muddle the jalapeño disc. Add Don Papa Rum, guava nectar, Pandan simple syrup, lime juice and Peychaud’s bitters. Then add ice and shake. Strain into a rocks glass over ice. Top with ginger ale and garnish with a lime wheel.
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