Have you ever seen an interesting looking bottle in the supermarket and thought ‘One day. One day, I’m buying that.’
RumChata was that for us. I’m not sure if it was the clean lines of the curvaceous bottle, or the stark solid white colour but it was always a temptation every time we went into one of the big supermarkets – Tesco, Sainsburys, Asda and Morrison’s all stock it BTW, just sayin’ – but up until recently we couldn’t justify buying it when we had so many other things to stock up on for the bar. Seriously, who knew that having mixology as a hobby would be so damn expensive?
But no matter, we moved on, our eyes ever lingering over the seductive bottle as we bought our milk and bread – that is, until one day we noticed that not only did they increase the size of the bottle from 50cl to 70cl, but it was on offer.
If we were ever going to buy it, now was the time so we took the plunge, added it to the basket and gleefully skipped out of the store with our new-found/bought prize. The real question now was: what do we make with it? Naturally, the first step was to try it neat in a chilled shot glass so we could properly find the flavour profile. What we found was that RumChata is a unique liqueur with a lot of different flavour notes; there’s cream, rum, cinnamon, vanilla and a host of other spices there in the background and all of these present not only opportunities, but challenges. The rum and cream are obviously reminiscent of Caribbean drinks like pina colada’s but the spicing simply doesn’t match up, likewise the rum and spicing works for drinks like a Hot Toddy but what about the cream? We decided that the best way to try it in a cocktail was to go on to the RumChata website and see what they recommended.
After a browse through the list we settled on the Salted Caramel Martini – let’s face it, anything with salted caramel in the name is going to be tried. And tried, and tried, and probably tried again. As you can see in the image below it looked great. It was inviting, decadent and just ever so slightly whimsical; it looks more like a milkshake than what you would expect from a martini! The taste didn’t quite match up however as the salt rim is far too overpowering for the drink. This is a small complaint however as it’s relatively easy to adjust to personal tastes.
Now that we had a better idea about how to use RumChata, it was time to put a recipe of our own to the test and, just to be awkward, we decided to try to improve upon the Salted Caramel Martini and so, BEHOLD! The CHOCOLATE Salted Caramel Martini!
Not to toot our own horn, but we think this is superior in every way; it’s more balanced, creamier, caramel-ier and that added hint of chocolate just rounds it out nicely. Plus, substituting a teensy pinch of salt into the shaker for the salt rim ups the enjoyability of each sip significantly. And so, here is the recipe:
♦ 2 ounces RumChata
♦ 2 ounces Caramel/Toffee liqueur
♦ 2 ounces dark crème de cacao
Shake all the ingredients together and strain into a chilled martini glass.
So there we have it. The perfect Chocolate Salted Caramel Martini.
I could wax lyrical about how good RumChata is, but I’ll stop here (for now). Suffice it to say it is good. In fact, it’s a staple at the Geek & Tonic HQ.