Ron Barceló kicked off the season with an exclusive paired dinner at The Dutch alongside an intimate group of spirits connoisseurs. Showcasing its variants and new fall/winter cocktails, Ron Barceló partnered with Executive Chef Andonay Tafur of The Dutch to present a four-course experience.
A marriage of food and spirits, guests were greeted upon arrival with the Champagne Papi, which combines Barceló Imperial, grand poppy liqueur and champagne, before starting the evening with the fall cocktail Viejo Dominicano, made of Barceló Imperial, sweet plantain syrup, angostura bitters and black walnut bitter, accompanied by the Little Gem Salad with preserved apples and figs, Serrano and avocado; a Lobster Salad with curry and Cashews, enhanced by Scorched Earth’s mix of Barceló Gran Platinum, mezcal, lemon juice, cinnamon syrup, aperol and apple cider; and a Corvina Ceviche with rocoto pepper and sweet potato. To continue, Chef Andonay then presented the Roasted Jerk Pork made with Coca-Cola rice and pineapple chutney, complemented by the winter Spiced Pineapple Daiquiri, which combines Barceló Gran Platinum, lime juice, simple syrup, all spice dram, pineapple juice and angostura bitters; followed by a pairing of Red Snapper “Moqueca” with spiced lobster broth and xux slaw, with El Biembiem, which blends Barceló Añejo, Barceló Gran Platinum, Barceló Imperial, lime juice, passion fruit, pineapple juice, simple syrup and Velvet Falernum. The dinner ended with a sweet night cap of Barceló’s Pumpkin Spice Dominican Coffee, which uses Barceló Gran Añejo, demerara syrup, pumpkin puree and hot coffee, paired with Dulce de Leche Donuts with Raspberry Jam with choice of Pumpkin Cake, spiced butter cream, roasted pumpkin puree, cranberry clusters, and butter pecan ice cream.
