New Dominican
Mixology today goes far beyond traditional bartending. More and more, it draws inspiration from the kitchen and from science – from fermentation to molecular techniques. One of the most exciting tools is the use of enzymes, natural proteins that can transform textures, highlight flavors, and open the door to completely new combinations.
At The Cocktail Balance, we showcased this with a concrete example: a twist on the classic Old Cuban, where tradition meets innovation. The foundation is PuntaCana Club Black Rum and ingredients prepared using enzymes and clarifying techniques.
Enzymes – small tools with big power
Each enzyme has a very specific job. Amylase breaks down starches into simpler sugars, glucosidase pushes the process further towards clarity and sweetness, pectinase clarifies juices, and lipase transforms the aromatic profile of fats. In practice, this means we can work with ingredients that are cleaner, more flavorful, and with a completely new character compared to classic methods.
Below you’ll find recipes that show how enzymes can become an inspiration for a cocktail that will impress any guest.
Cocktail: New Dominican
Ingredients
45 ml PuntaCana Club Black Rum
20 ml clarified lime juice (agar-agar)
15 ml clarified walnut syrup (enzymatic)
10 ml sparkling wine
5 ml mint water
2 dashes orange bitters
Method
Stir all ingredients (except sparkling wine) with ice.
Strain into an old fashioned glass over a large ice cube.
Top with sparkling wine and garnish with mint.
Ingredients Recipes
Clarified Walnut Syrup (enzymatic)
An example of working with amylase and glucosidase
Ingredients
500 g walnuts
800 g water
5 g seven-spice blend
5 g salt
4 crushed green cardamom pods
Sugar (1:1 to the weight of the resulting liquid)
2.5 g salt
2 g orange blossom water (optional)
40 ml walnut eau-de-vie or brandy
Method
Soak the walnuts in water for 24 hours, then drain (discard the soaking water).
Blend walnuts with water, spices, cardamom, and enzymes until smooth.
Seal the mixture in bags and cook sous-vide at 61 °C for 3 hours.
Strain through cloth – first you’ll get a cloudy liquid, which you filter repeatedly until clear.
Weigh the liquid and add an equal amount of sugar (1:1). Adjust with salt and blossom water.
Bring to a boil and add eau-de-vie/brandy for stability.
Bottle and label.
The result is a gently translucent but flavor-packed walnut syrup with extended shelf life.
Clarified Lime Juice (agar-agar)
An example of juice clarification techniques
Ingredients
500 ml fresh lime juice
1 g agar-agar
Method
Heat 100 ml of lime juice with agar-agar to 90 °C, stirring for 1–2 minutes.
Combine with the remaining 400 ml juice and mix well.
Chill in the fridge or an ice bath for about 3 hours, until it sets into a gel-like texture.
Strain through cheesecloth.
Bottle the clarified lime juice.
Why PuntaCana Club Black Rum?
Choosing the base spirit was no accident. PuntaCana Club Black Rum brings depth to the glass, with soft notes of cocoa, vanilla, and ripe fruit. It’s robust yet elegant, able to anchor a cocktail even when paired with techniques that lighten and refine the supporting ingredients.
Enzymes and clarification turned lime and walnuts into bright, fresh, translucent components. PuntaCana provides the structure, backbone, and character. Together, they create a cocktail firmly rooted in the tradition of the Old Cuban, but elevated with a modern, experimental twist.
Enzymes show us that mixology is increasingly about understanding ingredients and unlocking their full potential. Clarified lime juice, enzyme-driven walnut syrup, and PuntaCana Club Black Rum are proof of how science, nature, and bar craft can work hand in hand.
The result is a cocktail that speaks to guests, bartenders, and lovers of fine spirits – and one that sets the bar for the future of the scene.
P.S.: No, enzymes aren’t hard to get. You can find everything you need right here.
