Here’s the second recipe from this year’s Cocktail Invasion in Montreal (May 14-20, 2018). It comes from mixologists Simon Lepage and JP Gauthier of Huis Clos, a popular cocktail bar in Villeray.
The drink is made with white rum, sherry, Porto and citrus, which makes it a boozier version of a daiquiri with floral notes from the sherry and sweetness from the fortified wine.
About the Rum
Trois Rivières is a rum distillery that uses sugar cane from plantations in southern Martinique. Its Cuvée de l’Océan is a white agricole rum. It’s perfect for mixing because there’s no caramel or burnt aromas – just a clean, smooth cane juice distillation. “Agricole” means the rum is made with pure cane juice, which has to be freshly pressed and used quickly before it ferments. A lot of rum is made from molasses, which is cheaper and is a byproduct of cane sugar production.
MARTISOUR
Trois Rivières Cuvée de L’Océan Rum
Dry sherry
Porto
Lime juice and blood orange
I don’t have the instructions for actually making this, but my suggestion would be to shake everything together with ice, adjust to taste, then strain into a martini glass. Mostly rum, less sherry and Porto, and just enough juice to balance.
Or try it at:
Huit Clos
7659 St-Denis
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