Bawon’s Benediction
The ingredients for this cocktail are inspired by the lore of Baron Samedi, loa of the dead in Haitian Vodou. The baron is both vulgar and refined. He appears as a skeleton but true to his aristocratic lineage, dresses like a gentleman complete with top hat and overcoat. He is suave yet known for vulgarities. Perhaps because he is of the grave, he delights in life’s hedonistic pleasures. Despite his association with death, he is a healer, for it is the baron who chooses the day and time of death and therefore he has the power to deny it and thus give life. The baron enjoys cigars, fine rum, coffee, hot peppers and spices.
This cocktail is related to the boulevardier and vieux carre. It’s a strong aromatic cocktail with a hot and spicy twist. House made dry vermouth infused with roasted ghost peppers honor the baron’s love for heat as does the Ancho Reyes liqueur. Barbancourt 8 year old Haitam rum is a tribute to the baron’s homeland. Kahlua satisfies the baron’s love for coffee.
Any fine rum and any fine dry vermouth with work. David Broom gave Barbancourt a 5 star rating in his book, “Rum.” It’s a fine rum with the added appeal of being Haitian. For added depth, infuse your vermouth with pepper by adding a pint of vermouth to a jar with a quarter of a habanero pepper (with seeds removed) and allow to steep for five days.
Treat the crafting of this cocktail as a meditation and enjoy it with a fine cigar to earn favor with the baron.
Bawon’s Benediction
Equipment
- Mixing glass
- bar spoon
- julep strainer
- coupe glass
Ingredients
- 1 oz fine aged rum
- 1 oz dry vermouth
- 1 oz Ancho Reyes
- 1/4 oz Kahlua
- 2 dashes aromatic bitters
- 1 dehydrated orange wheel to garnish
Instructions
- Combine 1 oz fine aged rum, 1 oz dry vermouth , 1 oz Ancho Reyes, 1/4 oz Kahlua, and 2 dashes aromatic bitters in a mixing glass and stir with ice until chilled.
- Strain into a chilled coupe glass.
- float 1 dehydrated orange wheel to garnish.