The Chilled 100 Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that remember the spirit’s wealthy Haitian heritage and versatile taste.
From daring, tropical riffs to spirit-forward sips, every cocktail reveals the depth and class of Rhum Barbancourt via the lens of our prime bartenders. Give them a combination!
“Once I consider Rhum Barbancourt Haitian Proof Rhum Blanc, I consider daring floral notes that demand consideration sip after sip. A.O.Ok. as a reputation, is in reference to the saying an okay, and being current within the second, conscious of your environment, and respecting what’s offered to you. I wished to sit down again, take within the floral notes which can be current, and permit them to shine in a bitter ahead bitter fashion cocktail in reference to the sensation that all the pieces in life will probably be A.O.Ok.”
A.O.Ok
by Cody Carroll – The five6 / @easybake_cupcake
Components
- 1 ½ oz. Rhum Barbancourt
- ½ oz. Dolin Génépy Le Chamois Liqueur
- ¼ oz. Barnjager Honey Liqueur
- ½ oz. Lemon Juice
- ¼ oz. 1.5:1 Lemongrass-infused Coconut Sugar Easy Syrup*
Preparation
- Mix all components right into a cocktail shaker, shake and double pressure into a relaxing Nick & Nora glass.
*1.5:1 Lemongrass-infused Coconut Sugar Easy Syrup
Components
- 8 grams of lemongrass
- 16 oz. of water
- 16 oz. of coconut sugar
Preparation
- Take 8 grams of lemongrass per 16 oz. of water, enable to macerate in a single day.
- Then, in a pot on medium-high warmth, mix with 16 oz. or 1 lb. of coconut sugar.
- As soon as a boil is reached, take off the warmth and stir to completely incorporate.
- Then, pressure out the solids and place in a sealable bottle and permit to chill to room temperature earlier than storing it within the fridge.
“The inspiration behind this cocktail is rooted within the wealthy, shared African tradition that flows via the Caribbean, uniting Puerto Rico and Ayiti utilizing Hibiscus. This cultural connection is a strong bond that eternally intertwines the islands, celebrating their vibrant heritage!”
Machèt Royale
by Davíd León Jr. – Moneygun / @Artsybartender
Components
- 2 oz. Rhum Barbancourt
- ¾ oz. Lemon Juice
- 1 tbsp. Hibiscus Powdered Sugar
- 1 ½ oz. Cava (on prime)
- Mint Sprigs (for garnish)
Preparation
- Shake and double pressure.
- Shake components for seven seconds.
- Pour Cava into cocktail.
- Double pressure right into a Collins glass over recent cubed ice.
- Slap two mint sprigs and garnish.
“It is a particular variation I whip up for pals and regulars. I like that the bottom is comprised of extra idiosyncratic components, however it all comes collectively in a crowd-pleasing soup.”
Pete’s Particular Daiquiri
by Pete Shea – Swan Bar / @pinchepeteshea
Components
- 1 oz. Rhum Barbancourt
- 1 oz. Pedro Ximénez Sherry
- 1 oz. Pineapple Juice
- ½ oz. Acidified Lime Water
- ½ oz. Ardour Fruit
- ½ oz. Wealthy Easy Syrup
- 2 dashes Absinthe
Preparation
- Mix components within the tin.
- Shake like hell.
- Pressure obnoxiously right into a gaudy 90’s Martini glass.
- By no means a have to garnish in case you shake exhausting sufficient.
“If individuals don’t like spicy cocktails, take the jalapeño out; the warmth of the rhum nonetheless offers sufficient kick to stability the flavors! I tasted the warmth behind the rhum and knew this is able to be good for a summertime sipper by the pool. Dwelling in Florida, I’m at all times pondering of all our visitors who get pleasure from our scorching summers by the seashore or pool!”
Scorching for Summer time
by Teagan Melucci – Cassis / @Teagan._.Isabella
Components
- 1 ½ oz. Rhum Barbancourt
- 3-4 Jalapeño Slices
- 1 oz. Lemon Juice
- ½ oz. Strawberry Syrup
- ½ oz. Kiwi Syrup
- Prime with Champagne
Preparation
- Muddle jalapeño, add all components, shake, and pressure over recent ice in Collins glass garnish with mint sprig.
