Better stock up your bar before the next lockdown begins.
After the Tomas Delos Reyes collaboration in Beverly Hills in Spring, Don Papa Rhum is moving to Miami for the American summer. This time, the Negros-born drinks label asked their New York-based brand ambassador Ben Rojo to come up with four gem-toned cocktails as a mean’s of continuing their “Seasons of Sugarlandia” campaign.
While Dawnridge Estate in Los Angeles was the site of the last Sugarlandia shoot, the Florida stop was at The Standard Hotel. Set against Miami’s sparkling skyline, the shoot that was photographed by Joe Toto, was filled with gleaming scenes of bejeweled mask adorned friends exploring the tropical grounds of the hotel.
Located on Belle Isle, steps away from the pulsing South Beach, The Standard, Miami Beach is its own private paradise located among peaceful tropical gardens and the Biscayne Bay. Here, friends reunite and dance from dusk to dawn; where cocktails are sipped, bathed in the mesmerizing rays of neons and whirling lights. This is where legendary nights and memories are made, before the quiet of a morning’s golden glow.
This is the inspiration for each of the drinks that were created by Rojo, which you can try yourself at home as we all while away the cold weather and upcoming lockdown.
This is a frozen ode to the iconic show and a fruitful, Thai basil-imbued concoction. In one blender, combine Don Papa, pineapple, coconut milk, and coco-muscovado syrup with ice and blend until frothy. In another blender, combine Don Papa 7yo, strawberries, coco-muscovado syrup, and 8 leaves of Thai basil with ice and blend until frothy. Pour the pineapple mixture into a glass rimmed with freeze-dried coffee, then pour the strawberry mixture over in a distinct layer using the back of a spoon. Garnish with a fan of pineapple leaves and a wedge of fresh pineapple.
This is a sorbet sweet smooth drink inspired by Don Papa’s collaboration with boozy ice-cream maker Aubi & Ramsa. Combine Don Papa, mango nectar, and bitters in a shaker with ice and shake vigorously to incorporate. Strain over ice into a highball glass rimmed with chili powder and sea salt. Add ginger beer, then top with a scoop of mango sorbet. Garnish with toasted black sesame and a bouquet of fresh mint.
Hearts on Fire
This is a smoky cocktail as fiery as it is volcanic. Combine Don Papa, sour cherry juice and quinquina in a rocks glass rimmed with lava salt, add ice and stir until chilled. Garnish with gold leaf and freshly torched rosemary.
This blue toned elixir captures the words of writer Anca Bautista in her poem “An Endless Sugarlandia Summer.” Combine Don Papa, almond orgeat, yuzu juice* and blue curaçao in a shaker without ice and shake vigorously to incorporate. Pour into a glass filled with pebble ice, adding more to create a crown over the glass. Garnish with a wheel of fresh dragonfruit and sprinkle with crushed, freeze-dried raspberry. *Can be replaced with three parts lemon and one part mandarin juice.