Metro Cigar News Summer 1998: Dona Elba Creates First Organic Cigar

Dona Elba Creates
First Organic Cigar
When the cigar rush soared two years ago on the US market, the competition was so tough that Marc Torrigiani chose to stay away from the cigar manufacturing business, and put together a line of cigar accessories. He created humidors made of solid burled wood (the root of the Moroccan thuya), which is rare and environmentally protected.

After the US cigar rush he decided it was time to start production, and came into partnership with French artist Madame Jeanine Cebrian, who now runs the tobacco manufacture in Honduras. The idea was to make a cigar that was different from the rest; something no one had done before. Along came a collection of full size ginger-flavored cigars made the good old fashioned way: the ginger root is aged and macerated in the tobacco leaves in order to release its full flavor without overpowering, and to keep all its medicinal properties: a stimulant as well as anti-nausea relief. The ginger cigar made is debut at the International Cigar Expo in Las Vegas in April, and was the only of its kind presented at the show.

"The concept of the product basically relies on quality and originality: long filler, filler and wrapper; Honduran-Cuban seed; binder, Nicaraguan. They are very smooth and lights cigars, and adapted very well to the US market at very competitive prices," said Torrigiani.

After extensive research and experimentation, Torrigiani is now producing their first organic cigar. Because tobacco leaves are heavily treated with chemicals against diseases like mildew and/or others, this cigar will be sold with a special quality stamp. The organic cigar will be introduced this August at the RTDA in Nashville.

Dona Puros also produces a full size collection of orange blossom and clove flavored cigars.

To find out more about Dona Puros Cigars call Dona Elba Cigars Nicaragua at 1-888-811-COPA.

The Franita Takes Summer by Storm
With sultry summer days on the way, Americans across the country are seeking out the coolest libation around. Get ready for something grown up.
Recipe:

¹/3 cup caster sugar
4 cups freshly brewed coffee
1 cup Frangelico Hazelnut Liqueur
whipped cream and coffee grounds to decorate

Make a syrup by dissolving the sugar in the hot coffee and allowing to cool. Add the Frangelico and pour the mixture into two metal ice trays. Put trays on the lowest shelf in the freezer to ensure that the ice particles are coarse. Stir with the tines of a fork every 15 minutes to produce a granular ice particle mass. Serve in tall glasses garnished with cream sprinkled with coffee grounds.

For a free booklet, write to:

Frangelico Recipe Booklet
P.O. Box 991, Green's Farms, CT 06436

Offer valid through December 31, 1998 or while supplies last.