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Agricole Daiquiri

This twist on the classic involves one of my favorite things… quirky booze.  This time it’s rhum agricole.   All rum is originally fermented from sugar (it’s what makes it rum instead of  say brandy, which uses fruit, or whiskey that uses grain).  Most rums use molasses.  What makes rhum agricole unique is that is uses fresh cane juice rather than the molasses.  The result of this is that it has a greener herbal taste reminiscent of some tequilas.  Our friends Bob and Nancy had given me a bottle of this for my birthday several years ago (this isn’t the first time we made this one–I just got around to getting B to take a picture).   When I went to look for a recipe that uses this I ran across this one in Imbibe No. 17: (Jan/Feb 2009).  They interviewed the always lovely Rachel Maddow. She talks about the Heminway Daiquiri, which we have done before and then mentions this variation of the daiquiri:

Agricole Daiquiri

  • 1 1/2 oz. rhum agricole blanc
  • 3/4 oz. lime juice
  • 1/2 oz. simple syrup
  • 1/2 to 1 oz. Green Chartreuse (as a float)
Shake the first three ingredients with ice and strain into a chilled cocktail glass.  Pour the Green Chartreuse over the back of a spoon to float on top of the drink.
The rhum agricole by itself in this drink really doesn’t work very well.  The green taste is almost off-putting. My guess is that’s why you put triple sec in a margarita with the tequila.  When you float the Green Chartreuse on it, though, magic happens.  The herbal quality of both some how harmonize and the drink comes alive.  Very cool.

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