A new recipe with Don Q Anejo Rum-Amélie’s Adventure
Amélie’s Adventure. A combination of Don Q Anejo Rum, Aperol, Green Chartreuse, Cinnamon Syrup, and Peychaud Bitters.
As a member of the NY Chapter of the United States Bartenders Guild (www.usbg.org) the opportunity often arises to enter cocktail competitions. Recently Don Q Rums held a contest looking for new original recipes with one of their Rum offerings, including Cristal(White), Mojito Flavored, Coconut Flavored, Gold, Anejo, and Grand Anejo.
Each chapter of the USBG had it’s own local competition, with the winner moving on the semi-finals, which will be held at the Manhattan Cocktail Classic in New York City in May. Whoever wins this competition will move on to the International Final Competition with competitors from all the world competing for a Final Prize of $2,000, a $5,000 donation for the charity of the winners choice, and media exposure in Don Q Promotional Video’s and mention in Esquire Magazine.
After tasting through a portion of the line in order to begin to formulate my recipe and plan of attack, I decided to use the Don Q Anejo offering. When I first tasted through Don Q Anejo I was hit with notes of cocoa, hints of cinnamon and caramel, along with nuances of hazelnut and vanilla with a finish that introduced flavors of candied oranges.
With the flavors of cinnamon and orange in mind, I decided to combine the Anejo with some Aperol, some cinnamon syrup, and some Green Chartreuse to add a bit of a kick. Continuing to play off those cinnamon flavors I added 2 dashes of Peychaud bitters and garnished the drink with a piece of burnt orange zest.
While I didn’t win the local competition, my drink seemed to be very well received during the event. So I figured I’d share the recipe. Inspired and the French origin of Chartruese and the playfulness of how the ingredients seemed to work together, I named the cocktail after the famous French movie, Amélie as the drink seemed to be a bit playful as the title character was.
Amélie’s Adventure
2oz Don Q Anejo Rum
½ oz Aperol
¼ Bar Spoon Green Chartreuse
¾ Cinnamon Syrup
2 Dashes Peychaud Bitters
Shake with Ice, Strain
Serve up in Coupe
Garnish with a piece of burnt orange zest
