Bésame

Even though I’ve been blogging for over a year now, I think I still fly largely under the radar – while I’ve been able to connect with a lot of people through Instagram and Twitter, I don’t get a ton of traffic or comments here on the blog. Maybe I should be strategizing a bit more about how to change that, but I didn’t really start doing this to make money or create a brand – I just really like doing it. You know how they say “Dance like no one’s watching?” Well, I think the internet analog to this is “Blog like everyone’s watching.” It’s been fun with or without an audience.

That said, I do get excited when people notice and contact me, and so I was thrilled when Sukkah Hill Spirits asked if I wanted to taste their two products and try them out in some cocktails. I love trying new spirits and I really liked what their company was doing, so of course I said yes. They sent me a few little bottles of their two liqueurs: the sweet and citrusy Etrog and the spice-flavored Besamim. I’ll definitely make something with the Etrog soon, but I wanted to experiment with the Besamim first.

The Besamim is like autumn in a bottle. Flavored with vanilla, cloves, cinnamon, and nutmeg, it would be delicious with just some bourbon or rye, or mixed with autumn flavors like maple syrup and apple cider. But it’s still summer, and I decided the Besamim was begging to be made into a Tiki cocktail. While cinnamon and cloves probably evoke thoughts of pumpkin pie rather than Mai Tais for most people, ingredients like spiced rum, Allspice Dram, and cinnamon syrup regularly find their way into Tiki drinks, and the Besamim is perfect in this role.

I went with a pretty basic recipe using aged rum, lime and grapefruit juice, some demerara simple syrup, and Angostura bitters. If you can’t get your hands on the Besamim (Oh but you can! Order it online or see here for retailers that carry it), Allspice Dram would be a good substitute, though you might have to tweak the recipe a bit to get it just right. You could also try throwing some spices into your demerara syrup for a similar effect.

I decided to call this drink the Bésame (Spanish for “kiss me”) because that’s what I kept thinking of every time I read the name of the liqueur. It’s tart and tropical, with a beautiful spiced flavor from the Besamim. It’s everything I want in a Tiki cocktail, and I think I’ll drink it for the rest of the summer.

Bésame

2 oz. aged rum (I used Barbancourt 4 year)
3/4 oz. Besamim liqueur
1/2 oz. lime juice
1/2 oz. grapefruit juice
1/4 oz. demerara simple syrup*
1 dash Angostura bitters

Combine all ingredients in a shaker with ice. Shake until chilled and strain into a rocks glass filled with crushed ice. Top with more crushed ice and garnish with a mint sprig, a lime wheel, and a cinnamon stick. Mwah!

*Demerara simple syrup is just simple syrup made with demerara sugar, a brown, partially refined cane sugar from Guyana. Combine equal parts of the sugar and water and simmer until the sugar is dissolved. Let the syrup cool before using it. You can substitute regular simple syrup, but it won’t be as rich as the demerara.