Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Rhum agricole | 45 ml | Base spirit: flavour and alcoholic structure. |
| preferably J.M Rhum Agricole Blanc | ||
| Demerara Syrup | 0.75 barspoon | Sweetener or flavoured sweetener; concentration matters. |
| preferably Petite Canne | ||
| Coconut water | 60 ml | Length, aroma or texture; add sparkling ingredients at serving. |
| Tonic | 60 ml | Length, aroma or texture; add sparkling ingredients at serving. |
| preferably Fever-Tree | ||
| Lime | 1 slice | Fresh or pantry ingredient: follow the stated preparation and unit. |
| A coin of peel with a little lime flesh, not a whole lime. | ||
Method
- In a highball glass, add the lime coin and muddle it to express the oils.
- Add the sugar syrup, rum and 4 ice cubes and stir for a few seconds.
- Add the coconut water and tonic water, then give one quick stir to integrate the ingredients.
Glass: Highball
Garnish: None specified
Bar Assistant catalogue · Open recipe source