I received a bottle in the mail the other day with a very nice surprise… Ron Abuelo Anejo 7 year. Hailing from the Varela Hermanos distillery in Panama, this is one of the better aged rums I’ve tried in a while. I’ll be honest; I have yet to fully dive into rum and everything it has to offer. I love the spirit but it is not really a “go-to” for me, although these sorts of products are changing my mind, and quickly.
Giving myself some time I sat down and opened the bottle to taste test this Panamanian gem. Pouring an ounce into a snifter and smelling it lends itself a sweet, alcohol and spice scent. The first sip was surprisingly soft; the nose presents you with vanilla, fruitiness, molasses and spice. It rounds home plate with the familiar oak elements and a spicy mellow finish.
Poking around online to find information on the rum and its producer I found a quote that said it was too “refined” to use in a cocktail… it was on, and I love this new cocktail which is perfect for the spring/summer thing we have going on here in Seattle (we’re having an awesome spring).
The Pese
11/2 oz Ron Abuelo 7 year Rum
1/2 oz Simple Syrup
1/4 oz Amaretto
1/4 oz Lime juice
1/4 oz Orange Juice
1/8 teaspoon Whole Fennel Seed
5 (or so) Toasted Almonds
2 dashes Peychauds Bitters
Combine the toasted almonds, fennel seed and simple syrup together and muddle hard until all is broken up and mashed. Add the rest of the ingredients with ice and shake hard. Double strain into a cocktail glass and garnish with an orange zest length.
To toast almonds add sliced raw almonds into a pan and heat to med-high. Stir frequently and toast to taste but watch out because once these start toasting it happens fast, Cheers.
I couldn't get a picture with the glass full... weird:-)
By: Mark Sexauer
