Method: shake/Strain, Fill w/ Champagne
Ingredients:
1 1/2 oz White POT DISTILLED1 Rum
1/2 oz Fresh Lime Juice
1/2 oz Honey Syrup
(Shake and strain)
Fill w/ Perrier Jouët Brut
*Garnish w/ Horses Neck Lime Peel
Note: Cuban, 1930’s
Footnotes 👇
- Pot still rum is rum that’s distilled in a pot still, which is a large kettle-shaped vessel. Pot still rum is known for its full body and complex flavor profile.
How Pot Distilled Rum is made:
Fermented sugar cane or molasses juice is heated to 173 degrees in the pot still
The alcohol in the liquid turns into alcohol vapor
The alcohol vapor is collected and condensed back into a much more purified and high alcohol content liquid now called rum.
What it tastes like:
Pot still rum has a heavy, distinctive flavor with notes of fruit, spices, and molasses
It can also have a grassy or herbal quality
Why it’s special:
Pot still rum is made using the original method of rum production
It retains more natural flavor compounds than other methods of distillation
Pot still rum is often used as the base for blended rums
Where it comes from:
Pot still rum is produced in many places, including Jamaica, Haiti, and Guyana[↩]
