Rhum Agricole Stars in Calypso’s Curse

BY Peyton Garcia and Jen Mattioni


Rhum Agricole Stars in Calypso’s Curse

Dek goes here…

Josh Duncan, Adrift’s general manager and bar manager, shares a cocktail recipe utilizing rhum agricole below, and parses the difference between that and other cane-sugar juice spirits to boot.


1 ounce Wray and Nephew White Overproof Rum

1 ounce La Favorite Coeur de Canne (or any white rhum agricole from Martinique)

1 ounce fresh lime juice

½ ounce pineapple juice

¼ ounce Chareau Aloe Liqueur

2 ounces guava syrup (recipe below)

2 pineapple slices, rind removed

6–7 mint leaves

Add all ingredients to a blender with ice. Blend, pour into your favorite glass or mug, and garnish with mint, an orchid if you can get one, and fruit of your choice. (At Adrift, we like to use a cucumber ribbon.)

Guava Syrup

This recipe makes 2.5 liters, so you may want to cut it down. You can also freeze any excess puree.

1 kilogram (2.2 pounds) white sugar

1 kilogram water

One 22-ounce container of Perfect Puree Pink Guava Puree

Thaw the puree ahead of time. Cook sugar, water, and puree in a pot over high heat, stirring until the syrup comes to a simmer. Cool, bottle, and store for up to a month in the fridge.

Talk to us! Email your experiences (and thoughts, opinions, and questions—anything, really) to askus@diningout.com


Peyton Garcia and Jen Mattioni

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