This was unveiled recently in New York, taking second place in Rhum Clement's third annual Cocktail Challenge.
It's not often that cocktails made for bartending contests become instant classics, but this one did. The Sargasso makes an interesting, sophisticated first sip of the evening; it balances bitter and sweet and allows the smooth qualities of the rhum agricole to show through. It calls for Rhum Clement VSOP; another slightly aged rhum agricole, such as Depaz Blue Cane or La Favorite Ambre, could work as well.
The recipe calls for Lustau East India sherry, but Spirits columnist Jason Wilson also recommends Osborne Pedro Ximenez or another similarly sweet, nutty dessert sherry.
- 2 ounces aged rhum agricole, preferably Rhum Clement VSOP
- 3/4 ounce sherry, preferably sweet
- 1/2 ounce Aperol (an orange-flavored, low-proof aperitif)
- 2 dashes Angostura bitters
- Orange peel twist, for garnish
Fill a mixing glass two-thirds full with ice and add the rhum agricole, sherry, Aperol and bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of orange peel.
From bartender Don Lee at PDT (Please Don't Tell) in Manhattan.
Tested by Michael Taylor.
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