Pairing Cigars & Alcohol – Frozen Cocktails
Cigars and fine liquor are a natural pairing, enhancing each other’s complexity and depth. Whether it’s a rich whisky, a smooth rum, or a refined cognac, the right drink can elevate the cigar experience, and vice versa. This synergy is so profound that some cigar brands take it a step further, aging their tobacco in liquor barrels to infuse their cigars with unique flavours.
Several iconic collaborations between cigar and liquor brands have emerged from this shared passion for craftsmanship. Maker’s Mark, for example, offers cigars housed in their signature wax-sealed tubes, while Drew Estate has partnered with Pappy Van Winkle and even crafted Kahlua-flavoured cigars in the past. General Cigars has teamed up with Sazerac, resulting in creations like Fireball cigars and Weller by Cohiba, alongside partnerships with Buffalo Trace. Diesel’s Whisky Row cigars, produced in collaboration with Rabbit Hole Distilleries, are another fine example of this harmonious relationship.
Cuban cigars have also embraced this trend, with Cohiba famously collaborating with Martell Cognac. In Europe, Dominique London, a luxury retailer, has gone even further by acquiring a distillery in Wales, producing their own whisky, gin, rum, and other liquors to pair with their cigars.
Pairing cigars with liquor creates a world of possibilities for the discerning connoisseur, allowing both the cigar and the spirit to shine through their complementary flavours. This rich tradition continues to inspire new partnerships and innovations, providing endless enjoyment for enthusiasts.
Frozen Cocktails & Cigars: A Cool Combination
Frozen cocktails aren’t just a fun way to cool off—they’re a refreshing twist on classic drinks, blending bold flavours with a smooth, icy texture. Whether you’re enjoying a frozen daiquiri, piña colada, or something more adventurous, these chilled concoctions offer a vibrant contrast to the rich, warm flavours of a cigar. The cold temperature and balanced sweetness of a frozen cocktail can elevate your smoking experience, cleansing the palate between draws and complementing the cigar’s complexity. Perfect for warm evenings or relaxed gatherings, it’s a pairing that brings together indulgence and refreshment in every sip and puff. With summer on it’s way, lets explore some frozen cocktail and cigar pairings.
Frohito
The Mojito is the ultimate summer cocktail. This Cuban classic—an invigorating blend of rum, sugar, mint, lime, and soda water—has long been a staple of sun-soaked afternoons and beachside lounging. But if the traditional version isn’t quite cooling enough, there’s a deliciously frosty alternative: the Frohito. This frozen twist transforms the Mojito into a rich, frothy delight that’s arguably simpler to prepare than the original, which can be a bit of a muddling marathon. The Frohito comes courtesy of bar legend and Tiki expert Jeff “Beachbum” Berry, who reimagines the timeless recipe with a chilled, tropical flair.
The nose is, of course, minty. The drink itself is minty, sweet, tart with a bit of a kick from the Plantaray Three Star. The rum does not add much to the flavour, but it provides body. This is a very nice summer cocktail and will go well with a nice Juan Lopez from Cuba or a Joya Red from Nicaragua, Cimarron from El Artista from the Dominican Republic or similar cigars.
And now for the Frohito recipe:
15ml Mint Syrup
15ml Mint Syrup (no typo, you need two times 15ml of this syrup)
60ml Light rum
30ml Lime juice
240ml Crushed ice
Mint for garnish
Fill a Collins glass 15ml of mint syrup. Add the rum, lime juice and ice in a blender and blend to the desired consistency. Pour in the glass and top with the other 15ml of mint syrup. Garnish with some fresh mind.
Frozen Strawberry Margarita
A classic twist on the classic Margarita, almost as famous as the original and the favourite cocktail of Mrs. X. So, I had to include this in this list. The nose, though mild, has the typical agave aroma from the tequila. The cocktail has a strong sweet and tart strawberry flavour, with added sour from the lime juice and a kick from the tequila. The triple sec adds sweetness. If you’re strawberries are very ripe and in season, you can omit the sugar from the recipe. It’s a nice summer cocktail, even if you don’t like tequila this is very palatable. Just don’t drink too fast as it can give you brain freeze. Pair this with a medium bodied cigar, nothing to bold or strong in flavour or body, and you’ll have a great afternoon.
And now for the Frozen Strawberry Margarita recipe:
80 grams of sliced strawberries
45ml Blanco tequila
30ml Lime juice
15ml Triple Sec
1 teaspoon sugar
240 grams of crushed ice
Place all the ingredients minus the ice in a blender and blend until smooth. Then add the ice and blend again. Pour in a margarita glass. If you want you can rim the edge to make a sugar rim, but since the cocktail is sweet enough, I opted not to.
Dirty Banana
If you’re fond of bananas, this indulgent frozen cocktail might quickly climb to the top of your favourites list. A velvety blend of aged rum, banana, coffee liqueur and half-and-half, the Dirty Banana is a tropical treat with a hint of mystery—its exact origins remain unknown. What is certain, however, is its popularity across Caribbean resorts, where it’s often enjoyed poolside in the sun. But no need to wait for your next holiday—this creamy, flavour-packed drink is just as satisfying when made at home in your blender. Oh, and if you’re looking for a theme song for this drink, think Michael Jackson and start singing “Dirty Banana ooh”
The cocktail has an aroma of banana and banana only. The ice mutes all other flavours. The cocktail feels creamy and textured. I can taste the kick of the Angostura 7, with flavours of coffee and banana. It’s a frozen cocktail, so the temperature mutes the flavours a bit, but that doesn’t mean this is a dull cocktail. It’s interesting, unique and tasty. The coffee is most noticeable in the finish and that’s why it’s a good pairing with a cigar. I would pair this with a milder cigar, a mild blend with a slightly earthy or nutty profile.
And now for the Dirty Banana recipe:
60ml Aged rum
30ml Banana liqueur
30ml Coffee liqueur
60ml half & half cream
1 banana
180 grams of crushed ice
Place all the ingredients in a blender and blend until smooth. Pour in a Collins glass and garnish with a banana chunk.
Lava Flow
The Lava Flow is a tropical treat that blurs the line between cocktail and milkshake. Sweet, fruity, and visually striking, this drink is closely associated with Hawaii, where it’s a favourite at beachside bars and resort lounges. Its exact origins are uncertain, but one sip and you’ll be transported to a world of sandy shores, sunshine, and laid-back island vibes.
Often compared to the Miami Vice—a layered mix of Strawberry Daiquiri and Piña Colada—the Lava Flow puts its own spin on things. It drops the lime juice, adds banana, and ends up somewhere between a Banana Daiquiri and a Piña Colada, with a creamy, tropical punch.
Making one takes just a bit more effort than your average blender cocktail, but the result is well worth it. First, blend strawberries with light and dark rum to form a vibrant red base. Then, separately blend banana, coconut cream, and pineapple juice for a smooth, pale tropical mix. When poured into a glass together from opposite sides, the strawberry-rum mix swirls upward through the creamy blend, creating a striking visual effect—like lava flowing through a cool island landscape.
it’s an unusual cocktail. When you drink the white part, you taste creamy banana with some pineapple fruitiness. But when you taste the red liquid you taste a strong rum flavour from both the Captain Morgan white tum and the El Rumba Coconut rum with the strawberry. All the different ingredients are all distinctly recognizable. I would pair this with a woody flavoured cigar, nothing too outspoken. Nothing creamy, nothing bold, nothing peppery. Something easy, middle of the road, as that will go best with this tropical surprise.
And now for the Lava Flow recipe:
30ml Light rum
30ml Coconut rum
60 grams Strawberries
60ml Pineapple juice
60ml Coconut cream
1 banana
180 grams of crushed ice
Add the two rums and strawberries into a blender and blend until smooth. Pour in a mixing glass or pitcher and clean the blender. Add the pineapple juice, coconut cream and banana into the blender with crushed ice and blend until smooth. Pour both blends into a tall glass from opposite sides, and watch the strawberry mixture rise to the top like lava. Garnish with a pineapple chunk
