Rum & Sugarcane Spirits Recipe
Make Rum & Sugarcane Spirits Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Spirits & Liqueur
Sweetening & Citrus
Bitters & Aromatics
Garnish & Ice
Method
Preparation
Muddle aromatics
In a mixing glass or shaker, add the fresh mint leaves and the simple syrup. Gently press and twist the mint with a muddler or the back of a spoon just enough to release fragrant oils — avoid shredding the mint to prevent bitterness (about 6–8 gentle presses).
Add spirits & citrus
Add the aged rum, sugarcane spirit (cachaça or agricole), blanc vermouth, fresh lime juice, and fresh lemon juice to the mixing glass with the muddled mint.
Add bitters
Drop in the Angostura bitters and orange bitters.
Chill & dilute
Shake
Fill the shaker with ice (about 3/4 full) and shake vigorously for 10–15 seconds to chill and properly dilute the cocktail. If you used a mixing glass instead, stir with ice for 20–30 seconds and then briefly shake if you prefer more aeration.
Prepare serving glass
If serving over crushed ice, fill a rocks glass or short tumbler with crushed ice. If serving neat or up, prepare a chilled coupe and skip the crushed ice step.
Serve & garnish
Strain
Double-strain the contents of the shaker into the prepared glass: use a Hawthorne or fine strainer to remove ice shards and the muddled mint bits. If serving over crushed ice, pour over the crushed ice in the rocks glass; if serving up, pour into the chilled coupe.
Finish & garnish
Give the drink two small dashes of Angostura on top (optional) and gently slap the mint sprig to release aroma, then place it as a garnish along with a lime wheel or twist on the rim. Serve with a short straw or without, so the mint aroma is enjoyed on the nose.