Monday, November 16, 2020

more supreme

1 1/2 oz Rhum Agricole, pref. aged (Clement Premiere Canne)
3/4 oz Lime Juice
1/2 oz Cane Syrup (Sirop JM de Canne)

Shake with ice, strain into a cocktail glass, pour 1/4 oz Campari down the side of the glass, and garnish with freshly cracked black pepper.
Two Mondays ago, I was in the mood for a Daiquiri when I remembered the More Supreme that I had spotted in Punch. The recipe was crafted by Alec Bales of the Ticonderoga Club in Atlanta as a rhum agricole Daiquiri in the form of a layered drink with a sink of Campari. Once prepared, the More Supreme met the nose with a grassy, lime, and black pepper spice aroma, and the pepper complemented the rhum rather well. Next, a lime sip gave way to a grassy and funky rum on the swallow that was later joined by bitter orange and quinine flavors as the Campari mixed into the cocktail.

No comments: