The Chilled 100 Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that commemorate the spirit’s wealthy Haitian heritage and versatile taste.
From daring, tropical riffs to spirit-forward sips, every cocktail exhibits the depth and magnificence of Rhum Barbancourt by means of the lens of our prime bartenders.
Give them a mixture!
“The thought of this drink is to enrich the flavors and spice of Haitian meals by being herbaceous and refreshing. *Epis* is a Haitian condiment used as the beginning of seasoning in lots of dishes, generally a mix of herbs, garlic, and peppers however varies from family to family; I’ve used that as inspiration for the sweetener. The banana peel and herbs improve the florality and inexperienced notes of the Rhum, in addition to play into the slight spice the Rhum has on the palate and peppery notes on the end. Each Rhum Barbancourt and *epis* characterize the tradition and folks of Haiti. A vibrant drink to showcase the star of the present, Rhum Barbancourt. The identify is a nod to Rhum Barbancourt’s unique distillery and their brand.”
L’étoile (The Star)
by Makenzie Helem – Luka’s Sit and Sip / @mak_is_trash
Components
- 2 oz. Banana Peel-infused Rhum Barbancourt*
- ¾ oz. Epis Syrup**
- ½ oz. Lime Juice
- 2-3 oz. Soda Water
Preparation
- Construct within the glass (give it slightly swizzle or stir to combine it collectively earlier than including ice), prime with soda water and garnish with an edible flower, mint, or no matter tickles your fancy.
*Banana Peel-infused Rhum Barbancourt
Components
- 20% Banana peel
- Rhum Barbancourt
Preparation
- 20% banana peel by weight. Let infuse for 3-5 days.
**Epis Syrup
Components
- 7g parsley
- 3g mint
- 55g celery
- 75g bell pepper
- 7g ginger
- 150g mango
- 2g thyme
- 3 complete cloves
- 2g maldon salt
Preparation
- Add 250g of 1:1 easy syrup (or should you’re feeling further, use coconut water as an alternative of water for an additional layer of fruity) with above components to a blender.
- Pressure by means of a chinois.
“This cocktail is shiny, citrusy, and tropical with a light-weight kiss of smoke from the tea liqueur, excellent for a sunny day sitting on a patio or a day on the seashore. The inspiration behind this cocktail was to create one thing approachable however non-traditional utilizing seasonal flavors discovered at my native farmers market that intensify the tropical style profile of this lovely Haitian rum whereas offering a novel taste profile for friends to take pleasure in and speak about with their pals.”
Between the Mangroves
by Matt Pladgeman, Lowlife Bar / @ukpladge
Components
- 1 ½ oz. Rhum Barbancourt Haitian Proof White Rum
- ½ oz. Joseph Cartron Thé Noir Fumé (Black Tea) Liqueur
- 1 oz. Woodstock Banana Water
- 4 Kumquats
- 6 Thai Basil Leaves
- ½ oz. Lime Juice
- ¼ oz. Lemongrass Syrup*
Preparation
- First begin by including the kumquats and Thai basil to a shaker tin after which muddle the 2 components.
- Subsequent, add the remainder of your components into the identical shaker tin and add ice.
- Seal the tin and shake vigorously till it’s chilly to the contact.
- Pop your shaker tin open and pour the contents into the Collins glass (soiled dump).
- High with ice if wanted.
- Garnish the drink with a bushel of Thai basil positioned in the back of the glass with a halved kumquat straight in entrance of it.
*Lemongrass Syrup
Components
- 2x 4-inch stalks of Lemongrass
- 1 c. Sugar
- 1 c. Water
Preparation
- Crush the lemongrass stalks with the aspect of a giant knife to specific the oils then chop the lemongrass finely.
- Add the lemongrass, sugar, and water to a medium-sized saucepan.
- Add the lemongrass, sugar, and water to a medium-sized saucepan.
- Carry contents to a boil on medium to excessive warmth whereas stirring often to include the sugar into the water.
- As soon as it reaches its boiling level, flip the warmth off however go away the pot on the identical burner and permit the syrup to steep for 45 minutes.
- Pressure the syrup and bottle it.
The inspiration for this cocktail was to create one thing that highlighted Rhum Barbancourt’s excessive proof with out it being too abrasive for the on a regular basis client. White Crème De Cacao offers sweetness whereas additionally implementing a delicate texture that permits for the Cocchi Americano to amplify the floral and vegetal notes of the Rhum. Citrus binds the flavour of the cocktail whereas the grated espresso bean as garnish implants a delicate bitter profile that permits for this drink to be sipped, savored, and loved as a full spectrum of textures and flavors.
110 Levels
by Michael George aka Daddy Lengthy Legs Proxi / @d.n.a.haus
Components
- 1 oz. Rhum Barbancourt
- ½ oz. Cocchi Americano
- ½ oz. Giffard White Crème de cacao
- ½ oz. Contemporary Lemon Juice
Preparation
- Mix all components and whip shake with pebble ice.
- Pour into Pilsner glass and create dome with contemporary pebble ice.
- Garnish with grated espresso bean.
“I stay in bourbon nation. The place I stay and work, most individuals don’t drink a lot rum, and in the event that they do, they need the flavour “hidden” as a lot as attainable. This cocktail is supposed to problem that assumption. With this drink, I attempt to spotlight the gorgeous tropical fruit notes, the refreshing grassiness of the sugar cane, and the terroir of Haiti that Dupré Barbancourt and his firm have bottled for over 150 years! I didn’t wish to do a lot to the rhum, simply actually spotlight the perfect facets and make a stunning tropical ‘quaint’ sort cocktail for the summer season.”
Haitian Punch
by Connor Perry – The Final Phrase / @connorthebartender
Components
- 2 oz. Rhum Barbancourt Haitian Proof
- ½ oz. Mango Habanero Syrup*
- ½ Lime (reduce into quarters)
- 1 piece of mango from the syrup
- Slice of Habanero (optionally available)
Preparation
- Add one quarter of a lime to a rocks glass and squeeze one other quarter into the identical glass.
- Add one chunk of mango reserved from the syrup and a sliver of habanero if utilizing.
- Muddle completely.
- Add ½ oz. of the syrup and a pair of oz. of Rhum Barbancourt 110 and stir.
- Add freshly cracked ice and stir for 10-12 seconds, including extra ice as wanted.
- Garnish with a lime wedge and a bit of mango.
- Take pleasure in responsibly!
*Mango Habanero Syrup
Components
- 300 g of white sugar
- 300 g of (frozen) mango chunks
- 1-2 habaneros (deseeded)
Preparation
- Layer all of them in a container and refrigerate in a single day.
- The following day, add about 1-1 ½ oz. of sizzling faucet water to the syrup, stirring the undissolved sugar from the underside till the sugar is absolutely dissolved.
- Pressure, reserving the syrup and the fruit in numerous containers.
“My cocktail, ISLAND OF LOST SOULS enhances the scrumptious floral and citrus notes of Barbancourt Haitian Proof White Rum. It’s pretty, tropical, and refreshing! You’ll be able to simply really feel the island breeze in each sip!”
Island Of Misplaced Souls
by Paula Lukas – Freelance Bartender and Beverage Guide / @paualukas27
Components
- 2 oz. Rhum Barbancourt Haitian Proof White Rum
- 1 oz. Giffard Lichi-Li Liqueur
- ½ oz. Yuzuco Yuzu Tremendous Juice
- 2-3 oz. Glowing Rosé
Preparation
- Mix liquid components aside from glowing rosé in a shaker with ice.
- Shake and high-quality pressure into a big coupe.
- High with glowing rosé and garnish with an edible flower.
