Friday Happy Hour: Nurturing and Refreshing Ron Botran Anti-Jito
Sailor Jerry’s been sunk!
If you’ve followed along over my adventures at the 2010 and 2011 Miami Rum Renaissance Festivals, then you know that this special spiced rum has been the main ingredient of my favorite new cocktail discoveries each of the past two years. Sailor Jerry’s Blood Orange Daiquiri and Tiki Monkey may have stolen those first two shows, but this year, nothing kept me coming back for more, more than Ron Botran’s Anti-Jito.
Like my previous Sailor Jerry faves, the Anti-Jito is short on ingredients and fluff, and long on refreshing flavor. A big part of the flavor comes courtesy of the Ron Botran Reserva, of course. This is the less-premium (though not by much) of the two very fine Botran blends, making it ideal for mixing.
Botran rums hail from the highlands of Guatemala where, as the company likes to say, their rums are not just aged, they’re nurtured. Much of this nurturing is wrapped up in the company’s unique solera aging process that employs four different types of barrels and various hands-on blending techniques to achieve the rich flavors and subtle nuances between Botran Reserva and its top-shelf cousin, Botran Solera 1893. I promise to post full reviews of both Botran beauties in the coming weeks. For today’s Happy Hour, though, we’re sticking with the Anti-Jito.
Developed originally by Isaac, the bar manager at Haven on Lincoln Road in Miami Beach, the Anti-Jito has the lime and soda water you’d find in a regular Mojito. The difference is the pineapple juice and dark Botran Reserva. There’s no mint either, but you won’t miss it as the rich and woodsy flavor of the Reserva adds a whole other dimension that’s pure satisfaction.
To make it, just mix the pineapple, rum, simple syrup and lime juice in your glass. Add ice and top with soda water. That’s it!
If you’ve got outdoor lounging under a warm sun in your weekend plans, then I highly recommend having some Anti-Jito on hand. After all, you deserve a little nurturing, right?
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