Don Papa Rum Review - ON IN LONDON

Today we receive a bottle of Don Papa Rum, the premium single island rum from the Philippines. To say we were excited to try it along with the ‘A Sweet Sugarlandia Spring’ cocktails is an understatement.

These cocktails were created by Tomas Delos Reyes, the brand’s LA-based US Brand Ambassador and we’re inspired by Sugarlandia, the island home of Don Papa, a timeless place where nature is still the dominant life force. These cocktails include Decanso Bloom – a succulent, sake-imbued concoction; Avalon Awakens– a velvety smooth drink inspired by the Don’s travels on the cool Pacific coast; Jungle Nectar – a fiery punch as solid as it is bewitching; and Botanica Obscura – a floral elixir to truly celebrate words we’ve all been waiting to say: Winter is finally over and the ‘The Sweetest Spell of Spring’ is upon us:

At the close of cold, trapped winter, open wide the door,

Greet the brilliant promise of a day with much in store.

The golden rays of sunshine, spilling languid and alight;

A fine, romantic picnic to last from noon to night;

Bewitching strains of music, bright whimsy in the air,

A spread of cool elixirs poured out for friends to share;

Laughter from the gardens, games across the lawns,

The dreamy scent of flowers as the veil of dusk is drawn.

And now, you dreamers, waken; come drink, and dance, and sing!

The dream you have been dreaming is the sweetest spell of Spring.

With this romantic notion in mind, I was keen to try Don Papa Rum. The rum itself is made using sugar cane grown on the island of Negros in the Philippines and matured in oak barrels for 7 years, after which it is blended and bottled.

The ‘Sweet Sugarlandia in Spring’ series of pictures, shot by acclaimed US based Filipino photographer Steve Tirona and produced by Hyperion LA, will be unveiled on Don Papa’s Facebook and Instagram.

Upon opening the bottle of Don Papa Rum, your senses are overtaken by the scent of butterscotch. It’s a delectable scent and makes this rum one of the more sweeter ones I’ve had the pleasure of trying. On the palate, this butterscotch taste follows you with a lingering taste of cinnamon. It certainly makes for an interesting combination.

Don Papa’s newest cocktails include the:

Descanso Bloom
In a cocktail shaker, muddle 2 melon spheres. Add Don Papa Rum, sake, lime juice, and simple syrup into shaker. Fill with ice and close shaker. Shake and strain into a cocktail glass with half of a cup of ice. Spear and garnish with the remaining melon sphere.

Avalon Awakens
In a cocktail shaker, add Don Papa Rum, pineapple juice, lime juice, velvet falernum, Ube syrup* and fill with ice. Shake and strain into high ball glass over ice. Garnish with a Pineapple wedge and straw

Jungle Nectar
In a cocktail shaker, muddle jalapeno disc. Add Don Papa Rum, guava nectar, Pandan simple syrup, lime juice and Peychauds bitters. Add ice and shake. Strain into a rocks glass over ice. Top with ginger ale. Garnish with a lime wheel.

Botanica Obscura
In a cocktail shaker, add Don Papa Rum, lemon juice, hibiscus syrup and mole bitters. Add ice and shake. Strain into a cocktail glass. Garnish with an edible flower.

We unfortunately didn’t have these ingredients at hand but did enjoy our own creation of Don Papa Rum, Pineapple Juice and Lime Juice. It was pretty tasty if we don’t say so ourselves.