EAT Magazine July-August 2016_Victoria_48_Layout 1 7/18/16 11:32 AM Page 41
g COCKTAIL OF THE MONTH —By Shawn Soole
Rum, Sun, Fun
Rebecca Wellman
Christine Comrie, Cenote Restaurant making a Filibuster
THE SUN IS SHINING, A WEEKEND AWAY IN TOFINO has come and gone and another successful Rip Curl Classic Canadian Surfing Championship is in the bag. I recently spent the weekend there showcasing Flor de Caña rum and shaking the odd cocktail up in a lovely cabin off Cox Beach. One of the cocktails I fell in love with in Nicaragua last year on a visit to the Flor de Caña distillery and cooperage was the country’s national drink, the Macuá. It’s a simple mix of the nation’s rum, Flor de Caña, and “macuá” juice: a blend of guava, orange and lemon juices. The drink was created in 2006 by a pediatrician from Granada, Dr. Edmundo Miranda Saenz for a national contest to create a cocktail that represented the country. “Macua” juice (the cocktail is actually named for the colourful macaw bird, a native of Central America) is a mix of four parts guava, two parts orange and one part lemon to
Filibuster by Christine Comrie, Cenote Restaurant and Lounge 1 oz. English Harbour Rum 1 oz. Flor de Caña 4 Seco 1 roasted strawberry* ¾ oz. lime juice ¾ oz. simple syrup
taste, and you can buy it in grocery stores premixed in Nicaragua. On my recent trip to Nicaragua, it was our “breakfast” cocktail. The bartender on the bus would whip them up on our treks out of the city to see the sights and the distillery. A few ounces of Flor de Caña 4 year on ice topped with the juice mix would rejuvenate us for the day. All the ingredients are readily available at grocery stores in Victoria, and it’s the simplest thing to premix and store in the fridge for the weekend. Make these in a jug and have them on the deck for a party or brunch. It’s the easiest cocktail you’ll ever make. Rum is sometimes overlooked in the modern cocktail renaissance, but bartenders are being more and more adventurous with their ingredients and rum’s diversity—from sweetly light to dark and treacly—lends itself to a range of cocktails. Christine Comrie, the latest bartender to start rising up Victoria’s bartending ranks, says, “I love working with rum for its full-bodied flavour. I feel it’s a spirit that can be enjoyed on its own, or can be played with and mixed with other rums highlighting interacting flavours. Summer is a great time to experiment with new rums and they always go well with the seasonal fruit.” So, whether you choose a clear Blanco or a thick, molassesridden Anejo, give rum a spot in your bar and cocktail repertoire at home this summer.
WINE GUY LARRY ARNOLD
MOVES TO BRENTWOOD BAY Contact the store to sign up for Larry’s Weekly Wine Deal
Come find Larry Arnold only at
Brentwood Bay Metro Liquor Brentwood Bay | 7180 West Saanich Road | 250-544-2003 | www.metroliquor.com
Black pepper
Build all ingredients in cocktail shaker, except pepper. Shake with ice. Doublestrain into coupe. Holding a lighter over the drink, sprinkle a pinch of pepper over the flame for garnish. *Toss in sugar and roast at 350° F for 25 to 30 minutes
www.eatmagazine.ca JULY | AUGUST 2016
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