Flying to the Philippines may be prohibited for all non-nationals this summer, but that doesn’t mean you can’t celebrate National Rum Day this Sunday (16 August) with one of the Asian archipelago’s finest exports.
Independently crafted on the island of Negros, Don Papa rum is made from the distilled molasses of locally sugarcane, and then aged for seven years in former-Bourbon American oak barrels. The resulting rum is smooth and sweet, with notes of vanilla, honey and tropical fruits.
The flavoursome amber liquor is perfect for sipping neat, or served simply on the rocks. However, for a longer and more refreshing summertime tipple, why not try your hand at one (or all three) of these simple cocktails:
30ml Don Papa rum
15ml lemon juice
2 green apples, cored and juiced (or make life easy with ready pressed apple juice)
In a highball glass, add Don Papa and lemon juice, top with ice. Pour over green apple juice and gently stir to combine ingredients. Garnish with a green apple slice.
PAPA PIMM’S CUP
30ml Don Papa rum
Squeeze of lemon
2 cucumber ribbons
Handful of mint
2 lemon slices
125ml ginger ale
In a mixing glass or rocks glass gently muddle together the strawberries and mint with a squeeze of lemon, to release the flavours and break up the strawberries. Line a highball or large wine glass with cucumber ribbon spirals and add the muddled mixture, Don Papa and Pimm’s. Fill glass with ice and top with ginger ale. Garnish with a sliced strawberry, lemon wheel and mint sprig.
45ml Don Papa rum
25ml lemon juice
20ml elderflower syrup (1:1 elderflower cordial and simple sugar syrup)
45ml Asian pear, cored and juiced
Combine ingredients in a cocktail shaker, add ice and shake hard for 10-15 seconds. Double strain into an ice-filled rocks glass. Garnish with a pear slice.