The Philippine premium single island rum commemorated its 10th year in the market, and recently bought by British liquor firm Diageo
Don Papa Rum, known for its premium single island rum, recently commemorated its 10th year in the market. To celebrate the achievement, the company recently treated the media to a special four-hands dinner in Xception, Makati City.
At the venue, guests were also introduced to a new animation video called “Sugarlandia is Calling.” The animation, done in a distinctive “Hedcut” style, took viewers inside the story of the label of Don Papa and into the wonderful world of Sugarlandia, showing a glimpse of this fantasy world—the land between the cane.
After the video, guests were then familiarized with the menu by two renowned chefs—Cyrus Todiwala of Café Spice Namaste and Patrick Go of Your Local. The menu fused Negrense flavors taken from Chef Patrick’s Western Visayan roots, with Chef Cyrus’ South Asian seasonings.
Dishes served were Tuna Loin Kilawin—seared local tuna loin, goan peri-peri masala, calamansi, cucumber, pomelo, and padmum crisp; Sugarlandia Surf and Turf—red masala and inasal beef striploin, crafreal and batwan salmon, Don Papa muscovado soy reduction, burnt Tagalog ensalada, and atsuete adlai rice; and for dessert, Coconut and Banana Pancake, made of Don Papa flambéed banana, bebinca, sultanas, coconut gelato, and blanquillos crumbs.
The event also debuted a new Don Papa cocktail, called the Sampinit Sour, created by Aaron Goodall, the brand’s Manila-based Cocktail Maestro. The drink highlights a lesser-known berry in the Philippines—the sampinit, also known as the Philippine wild raspberry.
Don Papa Rum has indeed come far, from a local brand launched in the Philippines 10 years ago, to now a renowned premium rum, with a presence in more than 30 countries. Don Papa has provided us with the recipe for Sampinit Sour. Try it out!
- 50ml Don Papa 7
- 25ml lemon juice
- 10ml simple syrup
- 10ml Crème de Framboise or homemade sampinit syrup
- 3 sprigs of fresh mint
- 3 fresh raspberries or sampinit berries
- Add lemon juice, simple syrup, crème de framboise or sampinit syrup, 2 sprigs of mint and 2
- raspberries or sampinit berries in a cocktail shaker, gently muddle to combine flavors. Add
- Don Papa 7 and three to four ice cubes. Gently shake for 10 to 15 seconds. Pour into banana leaf-wrapped rock glass, and top with crushed ice. Garnish with an orchid, mint sprig, fresh raspberry, and paper straw.