After the Amber Cocktail, Hendrik Albrecht enriches the bar world with his Escrimador. We report on how it is prepared and how it got its name.

70 ml Don Papa rum (7 years)
20 ml lime juice
20 ml Crème de mûres by Gabriel Boudier
4 mint sprig tips*

Preparation: Shaken, serve in a tumbler with ice cubes and garnish with mint (* it is important not to use too much mint so that the drink does not become too bitter).

Last Saturday, 24 October 2015, Hendrik Albrecht served us his latest drink, the delicious Escrimador, at Le Lion in Hamburg.

Its name is derived from the rum used, which was named “Don Papa” in memory of Dionisio Magbuelas, a Filipino freedom fighter whose fighting name was “Papa Isio”. On the other hand, Escrima is a traditional Filipino martial art whose name derives from the Spanish term “esgrima”, meaning “to fence”. An escrimador is someone who practices this martial art, as does Mario Kappes, bar manager of the Le Lion. Three good reasons to give this drink the name “Escrimador”.

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Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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