Mixology is an art that combines precision, creativity, and the ability to tell a story through flavors and presentation. The Maestro’s Welcome is a signature cocktail from Brugal, a simple and elegant twist on the Old Fashioned, inspired by generations of tradition and the most beloved flavors of the Dominican home. This cocktail embodies the art of mixology, combining the rich profile of Brugal 1888 rum with the exotic sweetness of Monin Coconut Syrup. The carefully crafted presentation, with a unique garnish, makes the Maestro’s Welcome a celebration of elegance and sophisticated taste.
Videorecipe
Ingredients and Preparation
Ingredients
- 60 ml Brugal 1888: This aged rum is the heart of the cocktail, with its deep and complex flavors. Brugal 1888 is born from a double aging process entirely in the Dominican Republic: first for 8 years in American white oak ex-bourbon barrels, and then for an additional 6 years in European oak barrels that previously held oloroso sherry, giving the drink notes of vanilla, cocoa, and spices.
- 15 ml Monin Coconut Syrup: Monin’s coconut syrup adds a delicate tropical sweetness, balancing the rich notes of the rum with an exotic touch.
- Coffee Bitters Emulsion: An aromatic touch that adds depth to the cocktail.
- Ice: We used a 5×5 cm ice cube, shaped with the Kidia Custom Ice Mold, which offers four unique textures for a refined visual touch to the drink. However, regular ice cubes are also perfectly suitable.
Preparation
- Mixing Glass: Pour 60 ml of Brugal 1888 and 15 ml of Monin Coconut Syrup into a mixing glass.
- Add Ice: Fill the mixing glass with ice to start chilling the mixture.
- Stir & Strain Technique: Using a bar spoon, stir the cocktail for about 20-30 seconds. This process cools and dilutes the drink, ensuring all the ingredients are well combined.
- Serve: Strain the contents into an old fashioned glass, already prepared with a 5×5 cm ice cube.
- Coffee Bitters Emulsion: Finish the cocktail with a coffee bitters emulsion on the surface of the drink, adding an extra aromatic layer.
Garnish
- 3 Coffee Beans: Add an intense aroma that completes the cocktail presentation.
Equipment Used
The following equipment was used to prepare the Maestro’s Welcome:
- Mixing Glass Kidia: A high-quality stainless steel mixing glass with an elegant geometric pattern and a capacity of 21 oz (621 ml).
- Jigger 30-60 ml Kidia: Essential for accurately measuring ingredients, ensuring the perfect balance of flavors.
- Barspoon Kidia: Used to stir the cocktail to achieve the right dilution and cooling.
- Kidia Ice Mold: This tool allows you to engrave the ice cube with unique textures, adding a distinctive aesthetic touch to the cocktail. With just a few simple steps, you can create a customized mold by choosing from different textures, making each cocktail visually striking.
Brugal 1888 and Monin Coconut Syrup: A Perfect Combination
Brugal 1888 is known for its rich and complex aromatic profile, the result of an aging process that combines American oak barrels and Spanish sherry barrels. This cocktail highlights notes of vanilla, caramel, and a hint of spice, perfectly harmonized with the delicate sweetness of Coconut Syrup. The combination of these two ingredients creates a perfect balance of sweetness and depth, making the Maestro’s Welcome a cocktail of refined complexity. Brugal 1888 is distributed in Italy by Velier; more information is available here.
Stir & Strain Technique: Attention to Detail
The stir & strain technique used for the Maestro’s Welcome is essential for achieving the right dilution and temperature of the cocktail. This technique involves stirring the ingredients in a mixing glass with ice to combine them evenly, chill them, and control the dilution. The cocktail is then strained into an old fashioned glass with engraved ice, ensuring a smooth consistency and the perfect concentration of flavor, without ice shards.
Presentation: Elegance and Creativity
Presentation is a crucial element for the Maestro’s Welcome. The use of the Kidia Ice Mold to create a central hole in the ice cube adds an interesting visual element and unique functionality. The three coffee beans, placed in the hole of the ice cube, not only add a pleasant decoration but also a subtle aroma that completes the cocktail. Finally, the coffee bitters emulsion on the surface of the drink adds an additional aromatic layer, perfectly completing the sensory experience.
Conclusion
The Maestro’s Welcome is not just a cocktail but a sensory experience that combines rich flavors, refined presentation, and a story behind every ingredient. Perfect for those who want to offer an exclusive, high-class experience, the Maestro’s Welcome is the perfect welcome for any guest.
