Distilled and aged for over seven years in American oak barrels on the island of Negros Occidental (known locally as Sugarlandia), the pure, original Negros sugar cane is the foundation for Don Papa Rum’s long, rich-textured finish and flavours of vanilla, honey, and candied fruits.
Here are a few recipes of Don Papa's creative cocktails perfect for summer - Manila Vice – a frozen ode to the iconic show and a fruitful, Thai basil-imbued concoction; Golden Hour – a sorbet sweet smooth drink inspired by Don Papa’s collaboration with boozy ice-cream maker Aubi & Ramsa; Hearts on Fire – a smokey cocktail as fiery as it is volcanic; and Neon Night – a blue toned elixir. Enjoy!
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.
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
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.
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.