Quick Friday Fix.

 

 

 

 

 

 

 

 

 

If you’ve ever tried to explain the taste of a Feijoa to someone who hasn’t been blessed enough to have actually tried one, you’ll know it’s not an easy task.

This seeded pear, a cousin of the guava and basically the only decent thing New Zealand ever stole from the South Americans is the signature taste behind 42BELOW feijoa vodka.

Some people say it tastes great, others say it has a liniment finish, reminiscent of deep heat, or menthol rub. Anyhoo, I’ve bent to tradition and have purchased this great little product, so I’m heading home to imbibe my Friday Fix.

Quick Fix.

Take 30mls (although the drink can take far more) 42BELOW Feijoa vodka, and pour it into a highball glass filled with ice. squeeze in some fresh lime juice, top the whole thing off with CLOUDY apple juice. (it’s just not the same drink without it.) Finish it all off with a stir, sink into the couch, sigh. Repeat until the hurting stops.

Ron Zacapa Centanario Rum

Rum, for me, is very special. Often overpowered by post mix coke in bars across the country, the Tiki revival has seen the number, quality and popularity of Rum explode.

On the top of the ever growing heap sits Ron Zacapa. This Rum is from the mountain regions of Guatemala. What this means is that the sugar cane is grown at altitudes in excess of 23oo meters above sea level. The result is an exceptionally smooth Rum, beautifully packaged. Ron Zacapa comes in 15, 23 and 25 yr old versions and is now being imported and distributed in Australia by Diageo.

I cannot stress enough just how gorgeous this sweet nectar of the gods tastes. It is best served on its own, like a fine single malt. Add a little ice if you must.

Many would say that to use this, the finest of spirits in a cocktail is a waste. In general, I would agree with this line of reasoning. However, I have come across one recipe that does the flaxen bottle justice. The Imperial Mojito. 

Add a generous measure of Ron Zacapa to a highball glass. Twist off six or seven leaves of mint and rip them roughly in half and add them to your glass, you can add a little sugar or mint syrup but the Rum packs a good measure of sweetness as it is. Top it up with ice and give it a generous stir to release and mingle the minty oils. Top the highball off with Champagne, Bollinger for my preference but I heartily encourage experimentation. Garnish with fresh mint, a straw and a warm, hammock filled afternoon.