Aunt Agatha [kicked up a notch]

From the first time I had Puerto Rican pork for Christmas dinner at my adopted Puerto Rican side of the family’s house, I’ve been in love with the rum and spiced pork combination.  There was nothing better than pork, rice and a Puerto Rican rum drink called coquito, while sitting and gossiping around the table in the living room.. oh and we can’t forget the corn cake (ah.. nostalgia)!

My attempt at making some version of what was called Puerto Rican pork on Google was nowhere near what I’ve had at Myrna’s but it sufficed.  Kyle recently made a red chili enchilada type sauce which was a good compliment to the pork, but there was still one thing left to fill my craving void.. the rum 🙂  So I took this opportunity to pair rum with some ingredients I put in the pork marinade, hoping for a good pairing.  The recipe I stumbled upon was Aunt Agatha’s cocktail… dark rum (contrary to the light rum using in coquito), orange juice and bitters.  It turned out OK, but it left me feeling like there was something missing.  It was a little too ‘orange juice’ and not enough rum flavor, so I took the liberty of doctoring it up a bit.  I added some black strap rum, for a sweet molasses flavor and some orange bitters to offset the sweetness and amp up the orange flavor which worked out pretty well.  The black strap rum almost gives it such a sweet smell on the nose, that it’s a bit misleading when you first taste it.  You get a kick of orange, then rum, then the Angostura cinnamon anise flavor follows.

Aunt AgathaAll in all, I would say it was a successful trial but feel free to try this yourself.  In the spirit of experimentation, I’ll hand over both recipes.

Aunt Agatha
1 1/2 ounce dark rum
2 ounces orange juice
3 dashes of bitters (I used Angostura)

Aunt Agatha [kicked up a notch]
1 1/2 ounce gold rum [El Dorado 5 year]
1/2 ounce black strap rum [Cruzan]
2 ounces orange juice
3 dashes of Angostura bitters
2 dashes of orange bitters

For either version – shake over ice and strain into your ‘Map of Houston’ old fashioned glass.

Thoughts?