Ingredients:
2 oz Rhum J.M
1 lime coin
1 barspoon sugarcane syrup
Method:
Cut a quarter-size coin off the side of a lime. Add cane syrup and rum. Swizzle! Add ice if desired.
Ingredients:
1.5 oz Rhum J.M Blanc
1 oz Mahina Coco Liqueur
3/4 oz Campari
1.5 oz pineapple juice
1/2 oz lime juice
Method:
Add all ingredients to shaker tin or glass with ice. Shake and pour into glass. Garnish with pineapple slice.
Ingredients:
2 oz Atelier Fumée Volcanique
¼ oz simple syrup
3-4 dashes chocolate bitters
Build in glass. Add a large ice cube and stir. Express orange peel over the top and add to glass to garnish. Flame the end of a cinnamon stick then leave in the glass to smoke.
Ingredients:
1 1/2 oz Rhum J.M 100 Blanc
1/2 fino sherry
1/2 dry vermouth
1/2 blanc vermouth
1 barspoon Suze
Method:
Stir over ice until proper dilution is achieved. Strain into a stemmed cocktail glass and express lemon twist over top.
Ingredients:
1.5 oz Atelier Épices Créoles
.5 oz coffee liqueur
.5 oz cacao liqueur
1 oz espresso
Shake and strain into stemmed glass. Garnish with three coffee beans.