Restaurants›Pendray Tea House›Ron Zacapa 23 Y.o. Recipe

Ron Zacapa 23 Y.o. Recipe

Inspired by Pendray Tea House
Time5m
Serves1

(Guatemala)

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Ingredients

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Spirit

Optional garnish

Serving / glassware

Method

Spirit

1

Measure

Measure 2 oz of Ron Zacapa 23-year-old rum using a jigger and pour it into a large old-fashioned glass or Glencairn.

2

Optional chill

If you prefer the spirit slightly chilled, add one large ice cube to the glass and let it sit for 30–60 seconds to slightly lower the temperature without heavy dilution.

Optional garnish

3

Express orange oils

Hold an orange peel over the glass and gently squeeze to express the oils over the rum, then run the peel around the rim and drop it into the glass (or discard if you prefer no garnish aroma).

4

Add cherry

If using a Luxardo cherry, place it on the rim or drop it into the glass for a touch of sweetness and visual appeal.

Serving / glassware

5

Serve immediately. Sip neat or with the ice cube and garnish as prepared. Enjoy slowly to appreciate the complex aromas of molasses, caramel, dried fruit, cocoa, and oak characteristic of Ron Zacapa 23 y.o.

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