Ambrosia Nectar

  • The Drew Estate Ambrosia Nectar is a corona that burns perfectly and provides a generous amount of thick, aromatic smoke. It features a beautiful Connecticut Shade wrapper and contains fillers from Honduras and Nicaragua, which match the spice infusion perfectly while adding notes of pepper and coffee.
  • 5 x 42
  • Corona
  • Nicaraguan

In Greek mythology, ambrosia, meaning "immortality”, is sometimes a reference to the divine food and drink of the Greek gods. Nectar, the beverage of the gods, when consumed would bring immortality to anyone lucky enough to partake of it. The gods believed the theft of either was a serious offense.

I assume this is what the people at Drew Estate had in mind when they created the Ambrosia Nectar cigar blend. The choice Nicaraguan and Honduran tobaccos are infused in a mellow Connecticut Shade wrapper. After rolling, the Ambrosia is aged for approximately 120 days and then further cured for 45 days. The Ambrosia Nectar Coronas have exotic flavors including clove, star anise, coffee and black pepper that linger on the palate. The aromas are reminiscent of holiday cookies.

After a day of searching for the perfect Christmas tree on a freezing December day what is better than getting home and enjoying a cup of rich coffee and holiday cookies? The traditional Italian Anise cookie is wrapped in the spirit of the season! After this mini snack you’ll be ready to light up your Ambrosia Nectar like a god.

Italian Anise Cookies


1 1/2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1 teaspoon coarse salt

2 teaspoons ground anise seeds

4 large eggs, room temperature

1 cup plus 2 tablespoons sugar, plus more for sprinkling


1. Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.

2. Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Sprinkle with additional surge while warm. Let cool on sheets on wire racks.

Makes about 6 dozen cookies


$7.45 Excl. tax
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