Sign up by September 30 (while supplies last!) to start with Mezcalloween—shipping the week of October 4!
Recommended liquor: So that you can start mixing your cocktails as soon as your box arrives, why not go get your bottle of aged rum now? Each of this month's featured bartenders has a recommendation for you! Any of them will work well for all three recipes found in this box, depending on your preference.
According to Mary Palac, “Tanduay is so deeply rooted in Filipino culture, I can't remember a gathering or celebration where an uncle or aunty didn't bring a bottle, fresh from the latest balikbayan box.” (A balikbayan box is a large square box families often send with gifts from or to the Philippines. Balikbayan refers to the person returning home). Mary recommends Tanduay Gold rum, which blends rums up to 7 years in once-used bourbon oak barrels, giving this rum initial aromas of wood and dried fruit, followed by hints of caramel and vanilla. Perfect for a well-crafted cocktail or enjoyed on the rocks!
"As a proud born and raised South Floridian, I couldn't think of a better spirit to highlight than Papa's Pilar Rum,” says Steven Minor. South Florida is a melting pot of Latin American culture and flavors, and these are well represented in Papa's Pilar 7 Blonde Solera Rum. Papa's Pilar blends rums from South Florida and Central America and lightly ages them in bourbon and sherry casks. The rum has light citrus notes on the nose and a tropical fruit backbone that make it the perfect choice for a daiquiri-style cocktail.
Breanne Rupp recommends Panamá-Pacific 9 Year rum for its tropical notes and subtle warmth of vanilla on the palate, along with its dry finish. “I was drawn immediately to this rum as its name is an homage to the Panama-Pacific International Exposition of 1915, a world’s fair held in San Francisco to honor the completion of the Panama Canal. The brown sugar, brown butter nose on this rum reminds me of flan, a dessert staple in Panama.”
But if Panamá-Pacific 9 Year rum is difficult to find, fear not! Breanne also recommends Panamá-Pacific 5 Year: “it is excellent in its own right and perfect for the winter months. It has a similar buttery-creaminess as the 9 Year but a long cinnamon-spice finish.” And if you can’t find that one either, she also suggests the Ron Abuelo 12 Year rum, a brand that’s near and dear to her: “This one, which is more common to find in the United States, is the rum my dad always has at home and is also great for just drinking on the rocks.”
Recommended amount: To make all 12 drinks, you'll need 22 oz of aged rum; a medium (750 ml) bottle will be your best bet.
Recommended barware: A few different jiggers that measure 1/2, 1, 1 1/2, and 2 oz, as well as a strainer, shaker, fine strainer, citrus juicer or reamer, and blender. These are not all strictly necessary (except you really do need the blender or some type of mechanical mixer), but will improve your mixology experience.
Recommended glassware: A large collins glass, a coupe, and a rocks glass.
Recommended ice: To make all 12 cocktails in one go, you'll need about 4 pounds of ice (4 ice trays’ worth).
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