The Rum Lab got to do it's magic with Barbancourt 3 Star and Pango with very tasty results. These two Haitian spirits have qualities that lend themselves to very fine cocktail artistry. As usual we tried the usual and the unusual combinations and ended up with several premium quality cocktails. We found that these two spirits not only mix well with each other, but they also mix well with a wide variety of other mixers and juices.
The Pango is the most recent of the Barbancourt products and a very different one. It is an aged dark rum that has been hand blended with natural pineapple and mango. The pineapple is the predominant flavor with a hint of mango. This is a very nice rhum that is full of exciting flavors.
The Rhum Barbancourt 3 Star is a pale gold rhum that has some hints of vanilla and spices on the nose, with a rich medium bodied smooth taste on the palate, and finishes in a manner that is tied directly to the nose and the palate. All in all a very nice 4 year old delicate rhum.
Sweet Tart
- 1 oz Barbancourt 3 Star Rhum
- 1 oz. Pango
- 1 oz. Coconut Rum
- 1/2 oz. Falernum
- Splash Sour Mix
- Splash Barrett's Ginger Beer
Place all ingredients in a shaker filled with ice and shake until chilled. Serve in a Cocktail Glass, and garnish with an orange and a cherry.
Haitian Smash
- 1 1/2 oz. Barbancourt 3 Star Rhum
- 3/4 oz. Pango
- 3/4 oz. Falernum
- 1/2 oz. Orgeat
- 2oz. Orange Juice
- 2 oz. Pineapple Juice
- Dash of Orange Bitters
Place all ingredients into a shaker filled with ice and shake until chilled. Pour into a tall pint glass and garnish with an orange wheel and a sprig of mint.
These are two of the great cocktails that came out of the Rum Lab experiments with these really unique rhums and keep your eyes open, because we are going to have a tasting here in Key West later in the month with more recipes for your enjoyment. ;o)
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