La Palina Mr. Sam Robusto

20271
  • Mr. Sam hails from Miami, Florida, rolled at the famed El Titan de Bronze factory. Incorporating a dark Ecuadorian Habano wrapper leaf with a rich blend of Nicaraguan long-filler, Mr. Sam is loaded with flavor. Notes of coffee, cedar, and spice linger on the palate to create a memorable smoking experience.
  • 4.75 x 54
  • Robusto
  • Made in America

Samuel Paley was so beloved by his factory workers he was nicknamed “Mr. Sam”. La Palina honors Sam with a cigar named after the legendary cigar maker.

The revived brand is manufactured at the famed El Titan de Bronze factory in Little Havana, Miami. A slightly oily, dark Ecuadorian Habano wrapper sparkles around rich Nicaraguan long filler and binder. Balanced and smooth with notes of cedar, vanilla, caramel and spice, flavors explode on the palate.

Rich in history, La Palina Mr. Sam would pair with the equally historic cocktail, the Sazerac. In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, would treat his friends to a brandy concoction with his own recipe for "Peychaud's Bitters". The toddies were made using a jigger known as a "coquetier" from which the word "cocktail" was derived. Alas, the world's first cocktail was created! Originally, the Sazerac Cocktail was made with Sazerac French brandy and Peychaud's Bitters but in  1873, the recipe replaced the brandy with American Rye whiskey, and a dash of absinthe. In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company in New Orleans. By 1940 "Herbsaint," an anise flavored liqueur named for the New Orleans term for wormwood was substituted for the absinthe. Enjoy a Mr. Sam and a glass of Sazerac while sitting by the fire reading your favorite historical book.

The Official Sazerac Cocktail

1 cube sugar

1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon

¼ ounce Herbsaint

3 dashes Peychaud's Bitters

Lemon peel

Pack an Old-Fashioned glass with ice

In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube

Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar

Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint

Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel

 

$12.50 Excl. tax
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