Don Papa Rum, the premium single island rum from the Philippines, has unveiled its latest global lifestyle cocktail campaign under the “Seasons of Sugarlandia” entitled An Endless Sugarlandia Summer with four new concoctions created by Ben Rojo, the brand’s NYC-based US Brand Ambassador. Sugarlandia is the island home of Don Papa, a timeless place where nature is still the dominant life force and where summer seems to have no end as the sun always shines even after the rain.
The four new gem-toned Don Papa cocktails are: Manila Vice — a frozen ode to the iconic show and fruitful, Thai basil-imbued concoction; Golden Hour — a sorbet sweet smooth drink inspired by Don Papa’s collaboration with boozy ice-cream maker Aubi & Ramsa; Hearts on Fire — a smokey cocktail as fiery as it is volcanic; and Neon Night— a bluetoned elixir.
To make Manila Vice, combine Don Papa, pineapple, coconut milk, and coco-muscovado syrup with ice and blend until frothy. In another blender, combine Don Papa 7yo, strawberries, coco-muscovado syrup, and 8 leaves of Thai basil with ice and blend until frothy. Pour the pineapple mixture into a glass rimmed with freeze-dried coffee, then pour the strawberry mixture over in a distinct layer using the back of a spoon. Garnish with a fan of pineapple leaves and a wedge of fresh pineapple.
For golden hour, combine Don Papa, mango nectar, and bitters in a shaker with ice and shake vigorously to incorporate. Strain over ice into a highball glass rimmed with chili powder and sea salt. Add ginger beer, then top with a scoop of mango sorbet. Garnish with toasted black sesame and a bouquet of fresh mint.
Hearts on Fire mixes Don Papa, sour cherry juice and quinquina in a rocks glass rimmed with lava salt, add ice and stir until chilled. Garnish with gold leaf and freshly torched rosemary.
Neon Night features Don Papa, almond orgeat, yuzu juice and blue curaí§ao, all shaken without ice to incorporate. Pour into a glass filled with pebble ice, adding more to create a crown over the glass. Garnish with a wheel of fresh dragonfruit and sprinkle with crushed, freeze-dried raspberry.
