Tuesday, February 15, 2011

Cocktails & Liqueurs


Haiti’s rum is produced by one of the world’s most popular and well regarded companies, the international exporter Rhum Barbancourt. The rum is specially produced with sugarcane instead of molasses giving it a special taste.

Barbancourt Rhum

Northwest of the rubble that is Port-au-Prince lie the sugar cane fields that supply the makers of Haiti’s uniquely flavored Rhum Barbancourt rums. These rums (called rum agricole) are made from sugar cane juice rather than sugar byproducts such as fermented molasses (used in rum industriel). Rhum Barbancourt then double distills their rum in copper vats, and ages it in white oak barrels, creating a vanilla-scented taste many fans say is even smoother and more mellow than cognac.

Barbancourt Rhum is probably Haiti's most famous export. It has a reputation as one of the world's finest rums and has often been compared to the best French cognacs. Like many other old distilleries in the region, Barbancourt was  established by a European immigrant who bought with them their distilling knowledge from their homeland.

It was a Frenchman from Charente, called Dupre Barbancourt who opened a rhum distillery in 1862 that became the famous rhum that we know and love today. This date is also the same time Don Facundo Bacardi was establishing his distillery in Santiago, Cuba. When Barbancourt came from France to the Caribbean he bought with him the same methods of distilling fine cognacs used in France. This method is called The Charentaise and is a double distillation method, firstly in a stainless steel column still, then repeated in a copper column still.

When the Maison Barbancourt was established in 1862 it did not produce its own sugar cane. Instead, it distilled its rhum from clairin and sugar cane juice purchased from other suppliers who met Barbancourt's rigorous selection criteria.

Today Domaine Barbancourt grows about 30 to 40% of its own sugar cane on its 600 hectare estate. For this they employ over 250 people, who still cut the sugar cane by hand, which helps create jobs in a country where unemployment runs at about 70%. Indirect employment can account for as many as 20,000 jobs in the region, as they also buy cane from over 200 large and small growers from the Plaine du Cul de Sac

Clairin/Eau de vie/Haitian Moonshine

Clairin is unique to Haiti and plays an important role in the culture of Haiti. It is seen as an essential part of everyday Haitian life, from social functions to voodoo rituals. Clairin is considered the drink of the poor people (the vast majority) and Barbancourt is seen as the drink of the middle and upper classes.

While Barbancourt has won many international awards during its long history, clairin is virtually unheard of outside of Haiti. Most clairin is produced by small rum distilleries and bottled in small previously used rum bottles, with hand printed labels. It comes in various strengths and colours, from white, bright red and green to caramel brown. While additives are obviously added to change the colour and taste, it appears that clairin is rarely aged or filtered before bottling. Most bottlings will have clouds of unidentified floating objects resting at the bottom of the small bottles.  This does not appear to alter the raw, harsh taste of these "rums".

A popular way to purchase clairin is to buy it straight from the still if you take your own bottle to the distillery for a fill-up. The Rumelier has received several bottles of clairin from the still from friends. Most come in old Barbancourt 3 Star bottles and one or two have come in plastic juice bottles. These are of the clear white variety and have aromas similar tothe French agricole rhums from Martinique and obvious similarities to moonshine.

No one is quite sure where the name clairin originated from, but one story suggests that it was the French colonists who first drank it would exclaim "C'est clair, hein?" A literal translation of this is "It is clear sorry/excuse". Another suggestion of the origins of the name are again French (for obvious reasons) for a refreshing pick-me-up drink.

Many small bottlings of clairin, usually 175ml, are available sporadically in the Turks and Caicos Islands, usually imported on the old wooden sailboats that trade between the islands. Many of these boats can be found wrecked on local shorelines, abandoned after they have deposited their cargo of illegal aliens in the Turks and Caicos Islands.

Berling SA

Berling S.A. has been in operation for over sixty years. The company was set up like many other distilleries in the region, by a European who emigrated to the Caribbean. During the second World War a German named Siegfried Linge, whose family were farmers by trade and came from the Elsterwerda/Biehla area in Germany, where they had huge tracts of farmland.

rum distillery they set up together. This can be confusing as many people think their rhum is made by the same company that makes the world famous Rhum Barbancourt of the Societe du Rhum Barbancourt, which is actually made by T.Gardere & Cie company, a seperate company.

Once in Haiti Siegfried Linge married a local Haitian lady called Jane Barbancourt and this name was given to the

Kremas/Haitian eggnog

A typical Haitian drink served during the holiday season. It is made of condensed milk, coconut milk and white rum. This drink is sweet and smooth and is enjoyed by all Haitians around the world.

Ingredients :

3 Coconut
3 cans of evaporated milk ( Carnation )
3 cans of sweetened condensed milk
3 cups white sugar
Vanilla essence
 Zest of 2 lemons
Freshly grated nutmeg 2 seeds
1 star anise ( freshly ground or crushed )
3 sticks of cinnamon ( freshly ground or crushed )
1 tsp salt


Grind the coconut to get the milk.

In a large bowl mix carnation milk , coconut milk and add the sugar and begin to turn .

Add the zest , nutmeg , cinnamon , salt and star anise. Turn until the sugar is melted.

Pass the mixture through a sieve ( Grepe coffee) to remove particles of nutmeg, cinnamon, anise and zest.

Finally, add the cans of sweetened condensed milk , vanilla essence and alcohol.

Put in bottle.
Additional Comments :
Never ever added water to prepare the crémasse.

Haitian Liqueur

Coming soon!

Cafe Soir/Night Coffee

Coming Soon!

Decollage/Take Off


1 small glass of rum
1 tsp. sugar cane syrup
 ½ lime squeezed


Hitting the shaker. Serve in a cocktail glass.

Additional Comments:
Very explicit name because it is a drink that one takes in  the morning on an empty stomach!

Island Delights


2 cl Pineapple juice
0.5 cl Lemon juice
 0.5 cl of wild straberry liqueur
3 cl Rhum

Cooking Instructions:

Shake in a shaker. Serve in a cocktail glass. Add decoration

Haitian apricot

2 ounces amber rum
3/4 ounce fresh lime juice
1/2 ounce Honey Syrup
1/4 ounce Apricot brandy
1 teaspoon apricot preserves

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled martini glass.

Honey Syrup


1/2 cup honey
4 ounces water


In a small saucepan, melt the honey in the water over moderate heat until blended. Remove from the heat and let cool, then refrigerate in an airtight container for up to 2 weeks.


1 / 2 slice pineapple
3 cl pineapple juice
1 cl lime juice
1 cl of strawberry syrup
1 cl orange juice

add pineapple juice, lemon, orange, mango and strawberry syrup. 
Stir with a spoon.
Pour into a glass. 
Add a few pieces of pulp. 
Garnish with strawberry, mint

Haitian Blues 


4 cl. Brandy
2cl. Batida de Coco
6 cl. Orange Juice
6 cl. Grapefruit Juice
1 cl Cherry Juice
Dash Blue Curacao

Blend this cocktail with crushed ice, pour into a large cocktail glass, add dash of blue Curacao



1 cl of Barbancourt 3 Stars Rum
2 cl of cane syrup
1cl of fresh
lemon juice
1/2 cl of bitters

In a old-fashioned glass pour the Barbancourt 3 Stars Rum, the cane syrup, the lemon juice and the 1/2 cl. of bitters, stir well. Use a lemon twist as garnish.
An ice cube can also be added to taste.

Glass Type
old-fashioned glass

Champs de Mars Daiquiri


2 ounces of 3-Star Rhum Barbancourt
1 teaspoon of Maraschino
1 teaspoon
of grenadine
The juice of half a lime

Mix well and serve over crushed ice

Glass Type
Cocktail Martini glass 



2 oz Pango rum
1 tbsp grenadine
1/4 oz lime juice
sour mix to
balance (about 3 oz)

Fill a sugar-rimmed coupette with ice. In a mixing glass, combine all ingredients with ice and shake it shake it shake it! Strain into the prepared glass and garnish with a cherry.

From tikitender a new twist on margaritas, try this tasty treat containing Pango rum.

Red Passion

4 cl of Barbancourt White Rum
0.5 cl of grenadine syrup
2 cl of
lemon juice

In a shaker filled with ice, add grenadine, lemon juice and Rum White
Barbancourt. Mix well and serve in a cocktail glass.

Glass Type
Serves 1 person

Ti Punch Kreyol


1 ounce
of sugar-cane syrup
3 ounces of white Barbancourt Rhum
1 quarter of green lemon

Pour directly into the glass the cane syrup and the white Barbancourt rhum.
Add the juice of a quarter of the green lemon with its zest.
Stir with a spoon.

Glass Type
Serve as it is and add some small pieces of ice.

Haitian Cocktail


Shake in iced cocktail shaker & strain
1 1/2 oz Haitian rum 
1 oz fresh lime juice
1 tsp sugar (4 dashes)


Serve in a cocktail glass

Hard eight 

1 1/2 oz Haitian dark rum
juice of 1/2 limes
2 dashes Peychaud® bitters
fill with ginger

Add rum, lime juice and bitters to an ice-filled collins glass. Fill with ginger beer. Garnish with a lime wheel and a lemon spiral

Ollofson's Punch


2 oz Haitian dark rum
1 tsp maraschino liqueur
3 oz orange juice
1 1/2 oz lime juice
1 tsp caster sugar

Dissolve sugar and shake briefly with a glassful of
crushed ice in a wine goblet. Serve with straws and garnish with twists of
orange and lime.

The Yellow Bird (serves 1)


1 ½ oz Rhum Barbancourt White Rum (or Berling Rhum Vieux Labbe White if you can find it)
¼ oz Galliano
¼ oz Banana cream or liqueur
¼ oz Apricot brandy
2 oz Pineapple juice
½ oz Lime juice
Shake with ice and strain or pour into a martini glass. Garnish with a banana slice.

Haitian Punch

Serves 1

  • 3 oz Rhum Barbancourt 5 Star Rum
  • 2 oz Orange juice
  • 1 oz Passion fruit juice
  • ½ oz Lime juice
  • 1 oz Grenadine
  • Crushed ice
Mix and pour over ice into a cocktail glass. Garnish with a lemon and cherry flag.

Haitian delight

1 1/2 oz rhum barbancout
1 1/2 oz grapefruit juice
1/2 oz pineapple
1/2 oz Orange Juice
1/2 oz Peach schnapps
1/2 oz Grenadine

Shake of over ice and pour into a glass of your choice
Garnish with flamed
orange zest and an orange slice


30 cl de rhum Barbancourt
10 cl de crème de coco
Jus de 1/2 citron

ice cubes

Mix all and pour in a glass of your choice.

Cocktail doceur

With or without alcohol .

300 gr of strawberries
1 banana
50 grams of sugar
400 gr apricot nectar
10 ice
250 gr of carbonated water ( sparkling or 100g or 100g rum)

Mix the strawberries and banana ( 20 seconds). Add sugar apricot nectar and ice ( mix 5 seconds). Add soda water and mix ( speed 3 to remove the foam) . fresh serve with ice. Pour into a
cocktail glass.

Pineapple Nog

1 can of crushed pinneapple
1/2 c of coconut milk
4 eggs
1 cup of milk
1/8 tsp of nutmeg

Combine ingredients in blender and blend well. Top drink with additional nutmeg.

Cocktail Ti- Malice

To do the day before.


50 cl guava juice
50 cl of passion juice
30 cl orange juice
30 cl pineapple juice
30 cl of rum barbancourt 3 stars
10 cl white rum barbancourt
10 cl cane syrup
1 c . tablespoon lime zest grated fine
cinnamon sticks
1 vanilla bean ( or a few drops of vanilla essence )

Mix the various juices and rum.
Chill for 12 hours

Untitled 2

With or without alcohol .

300 gr of strawberries
1 banana
50 grams of sugar
400 gr apricot nectar
10 ice
250 gr of carbonated water ( sparkling or 100g or 100g rum)

Mix the strawberries and banana ( 20 seconds). Add sugar apricot nectar and ice ( mix 5 seconds). Add soda water and mix ( speed 3 to remove the foam) . serve chilled

Haitian Rhum Punch


Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with lime.

Avocado Diaquiri


2 avocados halved and peeled 

2 cups light rum

1/2 cup to 2/3 cup sugar

2/3 cup lime juice 2 quarts crushed ice


Puree avocados with ingredients till smooth. Serve at once over crushed ice.



1 cl Lime juice 
2.5 cl Fresh orange juice 4 cl Rum 
1 dash of grenadine 


Shake in a  shaker with ice cubes. Serve in a cocktail glass

Is Paris in blues?


2 cl liqueur passion fruit
2 cl Blue Curacao
3 cl White Rum


Shake in a  shaker. Serve in a cocktail glass. Garnish with a twist of Lime



6 cl. pineapple juice
2 cl. Melon liqueur
4 cl. old rum


In a shaker half filled with ice, pour the pineapple, rum and melon liqueur juice.

Serve in a tumbler, garnish with a pineapple and a decorative umbrella

Coucher du soleil/Sun down


3 cl Rum
3.5 cl Benedictine
1 dash grenadine syrup
1 dash of cream or creme fraiche


Shake all ingredients vigorously in a shaker. Serve in a cocktail glass



4 cl of guava juice
1 cl Coffee Liqueur (Kahlua)
2 cl coconut liqueur (Malibu)
3 cl Rum


Place all ingredients in a shaker filled with ice cubes. Shake and serve in a cocktail glass decorated with a slice of guava!

The 42 Zombies


1 tsp brown sugar
1 part lemon juice
1 part Bacardi Oro
1 part Bacardi 151
1 part 42 BELOW Passionfruit
1 part unsweetened pineapple juice
1 part fresh lime juice
1 part Passion fruit syrup
1 dash Angostura bitters


Dissolve sugar and lemon juice, then add all other ingredients and shake well with crushed ice. Pour entire contents into a Collins glass and garnish with lime wedge.

No comments:

Post a Comment

- bids5 - ww3