The Chilled 100 Bartenders Create Haitian-Inspired Cocktails using Rhum Barbancourt
The Chilled 100 Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that celebrate the spirit’s rich Haitian heritage and versatile flavor.
From bold, tropical riffs to spirit-forward sips, each cocktail shows the depth and elegance of Rhum Barbancourt through the lens of our top bartenders.
Give them a mix!
“The idea of this drink is to complement the flavors and spice of Haitian food by being herbaceous and refreshing. *Epis* is a Haitian condiment used as the start of seasoning in many dishes, commonly a blend of herbs, garlic, and peppers but varies from household to household; I’ve used that as inspiration for the sweetener. The banana peel and herbs enhance the florality and green notes of the Rhum, as well as play into the slight spice the Rhum has on the palate and peppery notes on the finish. Both Rhum Barbancourt and *epis* represent the culture and people of Haiti. A vibrant drink to showcase the star of the show, Rhum Barbancourt. The name is a nod to Rhum Barbancourt’s original distillery and their logo.”
L’étoile (The Star)
by Makenzie Helem – Luka’s Sit and Sip / @mak_is_trash
Ingredients
2 oz. Banana Peel-infused Rhum Barbancourt*
¾ oz. Epis Syrup**
½ oz. Lime Juice
2-3 oz. Soda Water
Preparation
Build in the glass (give it a little swizzle or stir to mix it together before adding ice), top with soda water and garnish with an edible flower, mint, or whatever tickles your fancy.
*Banana Peel-infused Rhum Barbancourt
Ingredients
20% Banana peel
Rhum Barbancourt
Preparation
20% banana peel by weight. Let infuse for 3-5 days.
**Epis Syrup
Ingredients
7g parsley
3g mint
55g celery
75g bell pepper
7g ginger
150g mango
2g thyme
3 whole cloves
2g maldon salt
Preparation
Add 250g of 1:1 simple syrup (or if you’re feeling extra, use coconut water instead of water for an extra layer of fruity) with above ingredients to a blender.
Strain through a chinois.
“This cocktail is bright, citrusy, and tropical with a light kiss of smoke from the tea liqueur, perfect for a sunny day sitting on a patio or a day at the beach. The inspiration behind this cocktail was to create something approachable but non-traditional using seasonal flavors found at my local farmers market that accentuate the tropical taste profile of this beautiful Haitian rum while providing a unique flavor profile for guests to enjoy and talk about with their friends.”
Preparation
First start by adding the kumquats and Thai basil to a shaker tin and then muddle the two ingredients.
Next, add the rest of your ingredients into the same shaker tin and add ice.
Seal the tin and shake vigorously until it is cold to the touch.
Pop your shaker tin open and pour the contents into the Collins glass (dirty dump).
Top with ice if needed.
Garnish the drink with a bushel of Thai basil placed at the back of the glass with a halved kumquat directly in front of it.
*Lemongrass Syrup
Ingredients
2x 4-inch stalks of Lemongrass
1 c. Sugar
1 c. Water
Preparation
Crush the lemongrass stalks with the side of a large knife to express 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.
Bring contents to a boil on medium to high heat while stirring occasionally to incorporate the sugar into the water.
Once it reaches its boiling point, turn the heat off but leave the pot on the same burner and allow the syrup to steep for 45 minutes.
Strain the syrup and bottle it.
The inspiration for this cocktail was to create something that highlighted Rhum Barbancourt’s high proof without it being too abrasive for the everyday consumer. White Crème De Cacao provides sweetness while also implementing a soft texture that allows for the Cocchi Americano to amplify the floral and vegetal notes of the Rhum. Citrus binds the flavor of the cocktail while the grated coffee bean as garnish implants a subtle bitter profile that allows for this drink to be sipped, savored, and enjoyed as a full spectrum of textures and flavors.
Preparation
Combine all ingredients and whip shake with pebble ice.
Pour into Pilsner glass and create dome with fresh pebble ice.
Garnish with grated coffee bean.
“I live in bourbon country. Where I live and work, most people don’t drink much rum, and if they do, they want the flavor “hidden” as much as possible. This cocktail is meant to challenge that assumption. With this drink, I try to highlight the beautiful tropical fruit notes, the refreshing grassiness of the sugar cane, and the terroir of Haiti that Dupré Barbancourt and his company have bottled for over 150 years! I didn’t want to do much to the rhum, just truly highlight the best aspects and make a lovely tropical ‘old fashioned’ type cocktail for the summer.”
Haitian Punch
by Connor Perry – The Last Word / @connorthebartender
Ingredients
2 oz. Rhum Barbancourt Haitian Proof
½ oz. Mango Habanero Syrup*
½ Lime (cut into quarters)
1 piece of mango from the syrup
Slice of Habanero (optional)
Preparation
Add one quarter of a lime to a rocks glass and squeeze another quarter into the same glass.
Add one chunk of mango reserved from the syrup and a sliver of habanero if using.
Muddle thoroughly.
Add ½ oz. of the syrup and 2 oz. of Rhum Barbancourt 110 and stir.
Add freshly cracked ice and stir for 10-12 seconds, adding more ice as needed.
Garnish with a lime wedge and a chunk of mango.
Enjoy responsibly!
*Mango Habanero Syrup
Ingredients
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 overnight.
The next day, add about 1-1 ½ oz. of hot tap water to the syrup, stirring the undissolved sugar from the bottom until the sugar is fully dissolved.
Strain, reserving the syrup and the fruit in different containers.
“My cocktail, ISLAND OF LOST SOULS enhances the delicious floral and citrus notes of Barbancourt Haitian Proof White Rum. It’s lovely, tropical, and refreshing! You can just feel the island breeze in every sip!”
Island Of Lost Souls
by Paula Lukas – Freelance Bartender and Beverage Consultant / @paualukas27
Ingredients
2 oz. Rhum Barbancourt Haitian Proof White Rum
1 oz. Giffard Lichi-Li Liqueur
½ oz. Yuzuco Yuzu Super Juice
2-3 oz. Sparkling Rosé
Preparation
Combine liquid ingredients except for sparkling rosé in a shaker with ice.
Shake and fine strain into a large coupe.
Top with sparkling rosé and garnish with an edible flower.
The post The Chilled 100 Bartenders Create Haitian-Inspired Cocktails using Rhum Barbancourt appeared first on Chilled Magazine.