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.
Everyday Drinking 