Salvadoran Spritz

Hello Ron Cihuatán (see-wah-THAN)! I discovered this El Salvadoran brand at a Rum Festival in Southern California. In fact, I was the one pouring it. As a whiskey drinker by preference, I have discovered that I am a fan of molasses-based rums, and never really gave much thought to white rums, until now. Not only was I impressed with all 3 of the expressions I was handling, but these rums were absolute crowd pleasers as well. Very approachable, delicious notes, and an excellent price point to boot. You know what that means, let’s make a cocktail!

As I was talking up this brand, several guests asked me “what can I do with it?”. At first, I replied “use this rum in your favorite rum cocktail recipe”, but these guests wanted more from me. I just riffed and suggested combining the bright citrussy Jade rum with coconut water (a native El Salvadoran thirst quencher), a squeeze of lime, a little sugar and bubbles, which satisfied my audience on that very sunny day. I realized that I had just created a bespoke recipe for Cihuatán and quickly fine-tuned the measurements for publishing. Purely by accident, I created a perfect cocktail to keep you hydrated while you imbibe. With 3 oz of coconut water, dare I say, this is a healthy choice? ¡Salud!