Have you ever had rum produced in Guatemala before? Ron Zapaca Centenario was created in 1976 to commemorate the centennial of a town, Zapaca, in the eastern part of that country. It’s made using sugar cane juice and is aged and blended using the solera method that’s traditionally reserved for sherries. Among the Zapaca rums available is Zapaca 23, a blend of rums aged between 6 to 23 years.
Combining the Guatemalan rum’s rich notes of vanilla, caramel and chocolate with coconut liqueur, Angostura bitters, almond and vanilla extract and grated nutmeg in this recipe, a twist on a classic, is an easy way to get a sense of how well-crafted the rum is (besides sipping it straight, of course).
Almond Joyful Old Fashioned
1 1/2 oz. Zacapa Rum 23
1/2 oz. Coconut Liqueur
1 dash Angostura Bitters
1 dash Almond Extract
1 dash Vanilla Extract
Grated nutmeg for garnish
Combine Zacapa Rum 23, coconut liqueur, angostura bitters, almond extract and vanilla extract into a double old fashioned glass and fill with ice. Stir gently.
Garnish with grated nutmeg.
— Bartender Lynnette Marrero
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