In this recipe we wanted to showcase the volcanic features of Flor de Caña 12 years rum. It is made in Nicaragua at the base of an active volcano, and the distillery is run by a single family on its fifth generation. What’s extra likeable is that this rum is Fair Trade certified and sustainably sourced.
The rum’s flavour is rich, deep and almost mystical. There are notes and hints of toffee, grain, vanilla, arrack and burnt sugar. It is a rum we will sip on neat when autumn comes, while we happily use it in luxurious cocktails during summer.
In this original recipe by Cocktail Detour, we are combining the Flor de Caña 12 years rum with orange liqueur for the citrus notes, lime juice for the sourness and then finally star anise syrup. This last ingredient is what elevates the total experience of the drink all the way to the top of the volcano. Its licorice taste works fantastically well with the rum, allowing the rum to shine fully while still adding those noticeable licorice hints in the background. We made the star anise syrup by letting a few star anises simmer in some simple syrup for a week in the fridge. A little goes a long way and just a single star anise will give the syrup a lot of flavour.
Nicaragua and volcanoes seem very exotic to us Swedes, but a sip on this Crust Rapture cocktail somehow transported us to the base of that volcano, where we could almost smell its smoke. Isn’t it quite fantastic how a sip of rum can have that effect!
Crust Rapture
Recipe by Cocktail Detour
Ingredients:
1,5 oz Flor de Caña 12 years rum
0,5 oz orange liqueur
0,75 oz lime juice
0,5 oz star anise syrup
Mixing:
Shake all ingredients with fresh ice and fine strain into a coupe.
Glassware:
coupe
