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
- 12Ā oz coconut milk
- 12 oz evaporated milk
- 12 oz cream of coconut
- 4 oz sweetened condensed milk
- 1Ā cup spiced rum
- 1 tsp vanilla
- blendĀ ingredients in a blender until well mixed, then bottle and refrigerate until cold
- serve in small glasses and sprinkleĀ cinnamon on the top
- 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
- in a shaker, combine:
- 1 oz vodka
- 1 oz coffee liqueur
- 1 oz creamĀ (half and half)
- shake well with ice and strain into an ice-filled old fashioned glass
