Maestro de Coco

A silky sensual mix of aged dry rum, coconut, ginger, and citrus notes. A fun blend of a tropical favorite and a New Orleans classic. This is a cocktail I created for the Brugal Battle competition. It is a small competition but it is for a good cause. The competition is partly vote based. For each vote in the Philadelphia competition, 10 cents is donated to Philabundance. They are a wonderful charity that feeds approximately 75,000 people every week. Please vote for me by texting "brugal016" to 34681.

1.5 oz. Brugal Extra Dry Rum

0.5 oz Domaine de Canton
1 oz Cream of Coconut
0.75 oz Lime Juice
0.25 oz Pineapple juice
White of one egg

Top with club soda

Dry shake all the ingredients except the club soda for about one minute. Hard shake with ice for another minute and double strain into a collins glass. Top with about an ounce of Club Soda. Garnish with a pinch of fresh grated nutmeg.

This drink took a lot of inspiration from the flavors of the rum. Coconut and vanilla came to mind and I brought them out with the Cream of coconut and a bit of pineapple. I also stressed the dryness of the drink with a bit of ginger. I tied it all together with a bit of lime and egg white for texture. The dryness certainly comes through, but you also pick up notes of vanilla and coconut. The style takes a lot from a proper fizz recipe, much like the Ramos Gin Fizz. Out of some happy coincidence, it bears a great similarity to the Pina Colada.

UPDATE: Due to lack of entrants in the Philadelphia region the competition has been canceled. A donation will still be made to Philabundance. I encourage you all to donate to the cause and, of course, support your local bartender.