After my post on Ron de VenezuelaSanta Teresa 1796, I got a few questions about mixing with this superb rum. In spite of the official suggestion, regarding having it straight in a balloon glass, on the rocks or topped off with premium carbonated water —such as Perrier or San Pellegrino— and a lemon peel, I honestly think you can enjoy it the way you want.
One of my favorite combinations is with tonic, Angostura bitters and some lemon peel and drops. Sir Elton John, on the other hand, likes his mojitos to be mixed with Santa Teresa 1796.
But today, I’m not in the mood for mojitos, which, I must confess, are one of my favorite drinks, but I prefer them to be mixed with Ron de VenezuelaSanta Teresa Claro. Today, I feel like something really sophisticated and elegant and served in a sexy martini glass, so I chose this Angel Falls.
This cutting edge cocktail was created in London by mixologist Charlotte Voisey, long before Disney Pixar movie Up. It is a tribute to the Angel Falls, the world’s highest waterfall, falling 979 mts or 3,212 ft from the Auyantepuy mountain. It’s named after American aviator, Jimmie Angel, discovered it in 1933. The Angel Falls is located in the Canaima National Park, at La Gran Sabana region in Bolívar state, southern Venezuela and it was designated a World Heritage site by UNESCO.
While mixing it, you literally throw all the ingredients from a shaker to another emulating the water fall. To honor this ultra premium rum, the majestic Angel Falls and the mixologist, I made my own vanilla syrup. Cheers!
1½ oz of Ron de Venezuela Santa Teresa 1796
2/3 oz of vanilla syrup
Juice of half a lime
Half vanilla stick
Ingredients are thrown from Boston glass to shaker over ice, back and forth.
I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.