Cigar Pairing: Creme Cocktails

coquito

Last month, I did a seminar at San Antonio Cocktail Conference about cigar and cocktail pairing. The gist of the seminar was this: cigars are typically paired with similar-tasting drinks (smoky scotch, spicy rye). If, however, you pair a cigar with an opposite-tasting cocktail, like a creamy or sweet drink, the pairing can enhance the flavors of both the smoke and the drink.

To be quite honest, the attendees weren’t totally convinced that cream-based cocktails were a good fit, but a recent conversation I had confirmed that a creamy cocktail actually pairs quite well with a stogie. The following are some cream-based cocktails I recommend pairing with a cigar, including a Puerto Rican cocktail that’s basically their equivalent of egg nog:

Coquito

  • 12 oz coconut milk
  • 12 oz evaporated milk
  • 12 oz cream of coconut
  • 4 oz sweetened condensed milk
  • 1 cup spiced rum
  • 1 tsp vanilla
  • blend ingredients in a blender until well mixed, then bottle and refrigerate until cold
  • serve in small glasses and sprinkle cinnamon on the top

Brandy Alexander

  • 1 oz of brandy or cognac
  • 1 oz dark creme de cacao
  • 1 oz cream (half and half)
  • shake with ice and strain into a chilled cocktail glass
  • garnish with nutmeg on top

White Russian

  • in a shaker, combine:
  • 1 oz vodka
  • 1 oz coffee liqueur
  • 1 oz cream (half and half)
  • shake well with ice and strain into an ice-filled old fashioned glass

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