As any experienced bartender will tell you, the quality of your cocktail is only as good as the quality of your rum. Thus, for these two cocktails, we’ve chosen the balanced notes of Isautier Secret de Canne as our featured ingredient. Made from sugar cane juice, this innovative blend is the product of a fruitful alliance between our agricultural rum and our aged rum. The result is a floral and fruity amber rum with the signature Isautier touch of iodine compliments and intensifies the citrus and tropical fruit flavours in these two new recipes.
The Piña Basilica
You’re surely familiar with the Piña Colada (see our August article “4 Essential Summer Rum Cocktails” for our recipe), but do you know the Piña Basilica? This new twist on a tried-and-true classic incorporates the traditional pineapple and rum combo, then mixes things up with a touch of basil while replacing the creamy coconut milk with fresh, bubbly tonic water. Here’s how it’s done:
· In a shaker filled with ice, add 8 cl of Isautier Secret de Canne, 5 cl of pineapple juice, 1 basil leaf and 4 cl of cane syrup.
· Shake until all ingredients are well mixed and chilled.
· Pour into a cocktail glass.
· Top off with tonic water.
This is a surprisingly versatile cocktail, as it can be served as either an aperitif or a digestif:
With tonic water, pineapple juice and fresh basil, this drink is light and fruity with an herbal touch, the classic profile for an aperitif. These flavours pair well with caramelised and roasted aromas (think teriyaki chicken skewers or ahi tuna for a starter).
At the same time, cane syrup and pineapple juice make this a sweet and fruity concoction, which are the makings of a digestif. These elements pair well with certain cheeses, chocolate and most other fruits (think chocolate covered strawberries or cheesecake with a fruit coulis).
The Secret d’Agrumes
Who knew that two ingredients could produce so much flavour? This simple-yet-sophisticated recipe creates a well-rounded profile as the hint of spices in our Secret de Canne set off the citrus flavours in the tonic water for a zesty, fizzy, subtly sweet drink. It’s so easy to make:
· In a tall glass, add 6 cl of Isautier Secret de Canne.
· Then add 12-14 cl of citrus tonic.
· Gently stir and add ice cubes.
Light, sparkling and zesty, this cocktail is best served as an aperitif. Its citrusy notes pair nicely with seafood and fresh herbs. We’re thinking seafood tapas, like garlic & herb shrimp, or a spicy ceviche to start the evening.
DRINK ISAUTIER RESPONSIBLY.