Style :: Food/Drink

Refreshingly Dry Summer Elixirs

by Mark Thompson
EDGE Style & Travel Editor
Thursday Jul 19, 2012
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In the midst of a heatwave, what you want is cool and dry.

Something that hits the palate like a crisp apple. Something as elegant as a white linen shirt. Something that refreshes like an ocean breeze.

It’s not always about vodka - and martinis in summer can knock you out for the night. And it’s not always about gin-and-tonics - not unless your name is Muffy.

Sometimes you want a little bit of tropics - even on the mainland. A hint of the islands, a reminder of Punta Cana and your DR romance.

Just in time for summer’s dog days, Brugal Rum has introduced Brugal Extra Dry Rum, a cask-aged, white rum that trades the sweetness for a dry style (which is, let’s face it, more in keeping with your wit).

Made with molasses milled from 100% local Dominican sugar cane crops, Brugal Extra Dry Rum is aged from two to five years in white American oak casks. A triple filtration process produces a crisp, clean rum with a hint of toasted marshmallow and vanilla - and a light sweet finish as smooth as velvet. There’s absolutely nothing cloying about this crystal clear rum.


The number one rum in the Caribbean, Brugal & Company was founded in 1888 by Andrés Brugal Montaner, a Spaniard from Sitges who emigrated to Cuba and then to Puerto Plata, where he opened his distillery, which is still the production and aging plant for Brugal rum - and one of the island’s more popular attractions. 



In its home country, Brugal is such an institution - and its red, white, and blue shield so beloved - that Brugal & Company has initiated a road signage improvement project, distributing more than 3,000 road markers across the country.

Furthermore, the Brugal Foundation, founded in 1991, works to reduce poverty through childhood education - and with recognition of an annual "Anonymous Hero" award.

As easy as a lazy summer day, Brugal Extra Dry Rum is elegant on the rocks. Or mix up a Peg Leg Punch for a bunch of friends. Then, sit back and sip it slowly and toast to the setting sun.


Brugal Dehumidifier

2 oz Brugal Extra Dry Rum

1/2 oz. fresh lemon juice

1 teaspoon superfine sugar

3 dashes Angostura bitters

5 mint leaves
Club soda

Directions: Combine all ingredients except bitters and club soda, and shake with ice.
Pour into a Collins glass, top with club soda, and float 3 dashes of bitters.
Garnish with a mint sprig.

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Peg Leg Punch

(Created by Kenneth McCoy - Rum House, Ward III)

1 bottle of Brugal Extra Dry Rum

2 oz. Highland Park 12-Year-Old Scotch Whisky

2 oz. Gran Classico Bitters

8 oz. Cocchi Americano

2 oz. Agave syrup

6 oz. Fresh squeezed orange juice

6 oz. Fresh squeezed lemon juice

6 to 8 slices of orange rind

6 to 8 slices of lemon rind

Directions: Pour all ingredients into large pitcher and add ice.
Chill for at least an hour, sweeten to taste, top off with Champagne.
Serve with an orange and lemon rind in chilled rocks glass with 1 large cube of ice.

Serves 15 to 20 people.


LINK: Brugal Rum

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A long-term New Yorker and a member of New York Travel Writers Association, Mark Thompson has also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The author of the novels WOLFCHILD and MY HAWAIIAN PENTHOUSE, he has a PhD in American Studies and is the recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center. His work has appeared in numerous publications.

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