Rhum Clément Classic Cocktails

CLéMENT PREMIèRE CANNE RHUM AGRICOLE BLANC
Produced using selected varieties of sugarcane from Habitation Clément, Première Canne is unique white rhum created from fresh pressed sugarcane juice, which is
then softly distilled to capture the natural aromas and flavors of our sugarcane resulting in a well-balanced; smooth, super clean, white Rhum Agricole, loaded with
character and flavor unlike any other rum in the world.
CLéMENT cANNE BLEUE Rhum BLANC Agricole
Crafted from the intensely aromatic juice of one varietal sugarcane, Canne Bleue is an exceptional white rhum produced from only blue sugarcane. Clément Canne
Bleue rests in a stainless steel vat and is slowly reduced over time with distilled volcanic spring water creating a remarkable well-integrated full-bodied white Rhum
Agricole, loaded with character and flavor unlike any other rum in the world.
CLéMENT SELECT BARREL Rhum Agricole Vieux
Select Barrel is aged in particular previously used French oak barrels selected for their rich natural sweetness and intense aromatic qualities. The imaginative
alchemy with this contemporary approach of reusing selected oak our cellar master has treasured results in a magnificent aged Rhum Agricole with well-balanced
sweetness. Clément Select Barrel is characterized by its soft vanilla notes and remarkable smooth finish.
CLéMENT CRéOLE SHRUBB LIQUEUR d’ ORANGE
A superb blend of the finest white and aged Rhum Agricole, married with macerated Créole spices and sun-bleached bitter orange peels and pulp. Créole Shrubb
burst with luscious aromas and flavors reminiscent of Martinique. A staple of Caribbean culture, Créole Shrubb is the “secret ingredient” frequently used by celebrity
chefs and creative mixologists around the world.
CLéMENT Mahina Coco FRENCH CARIBBEAN LIQUOR
A bright French Caribbean coconut delicacy, Mahina Coco is crafted luscious pieces of young coconut soused with Rhum Agricole, which brings a soft and sweet
roundness of the tropics. Try Mahina Coco simply on ice, with pineapple juice, or in exotic island cocktails and batidas.
CLéMENT SIROP DE CANNE
Following a time-honored Clément family recipe, fresh pressed sugarcane juice is slowly reduced down over a low temperature with a maceration of crushed rolls of
cinnamon, pulverized cloves and cracked vanilla beans to make our spiced sugarcane syrup. Known to have a drier flavor than typical sugar, our Sirop de Canne delivers true “terroir-driven” character and a unique spice component to your favorite cocktails, or to finish culinary confections. It has been a secret ingredient for the
world’s savviest mixologists who use Clément Sirop de Canne as an alternative sweetener to bring added depth and complexity to their contemporary concoctions.
RhumClementUSA.com
CL A SSIC
COCK TAILS
‘TI PUNCH
N otting H ill
1 ½ oz. Canne Bleue
1 bar spoon Sirop de Canne
1 lime disc (silver dollarsize twist cut off the edge
of a lime to capture a little
pulp and zest)
2 oz. Première Canne
½ oz. Sirop de Canne
½ oz. fresh lime juice
¼ oz. Campari
2 dashes of Absinthe
Garnish: lime wheel
Squeeze the lime to extract
as much lime oil and juice as
possible. Add the Sirop de Canne
and Première Canne. Add ice,
or don’t add ice… as you like in
tradition of our Martinique ritual. Swizzle with a bois lélé
or a bar spoon
Shake with ice and strain into a
chilled cocktail glass.
AGRICOLE DAIQUIRI
2 oz. Première Canne
¾ oz. Sirop de Canne
¾ oz. fresh lime juice
Shake with ice and strain into a
chilled cocktail glass
Garnish with a lime wheel
F rench R iviera
2 oz. Select Barrel
½ oz. Benedictine
½ oz. dry vermouth
Garnish: orange zest
Stir and strain into an old-fashioned
glass with one large ice sphere; or
strain into a chilled rocks glass
“ R E V E R S E ” M A R G A R I TA
H E M I N G WAY
M A RT I N I Q U E M A I TA I
1 oz. Select Barrel
1 oz. Première Canne
½ oz. Créole Shrubb
½ oz. Sirop de Canne
½ oz. Orgeat Syrup
1 oz. fresh lime juice
(reserve ½ lime shell for garnish)
Shake ingredients together without
ice. Strain into an old-fashioned glass
filled with crushed ice. Garnish with
spent lime shell and mint sprig.
MARY PICKFORD
2 oz. Canne Bleue
¾ oz. fresh grapefruit juice
½ oz. fresh lime juice
¼ oz. maraschino liqueur
1 ½ oz. Première Canne
¾ oz. pineapple juice
¼ oz. maraschino liqueur
A drop of quality grenadine syrup
Shake with ice and strain into a
chilled cocktail coupe
Garnish with a brandied cherry
Shake with ice and strain into a chilled
cocktail glass
E l P residente
M ahina C olada
1 ½ oz. Première Canne
½ oz. Créole Shrubb
¾ oz. dry vermouth
1 dash of Angostura bitters
2 oz. Clément Mahina Coco
1 ½ oz. Clément Première Canne
2 oz. pineapple juice
1 cup of ice
Garnish: large orange zest
Stir all of the ingredients in a mixing
glass with ice to chill and strain into a
chilled cocktail coupe
Shake hard (or blend)
and serve
C R E O L E R OYA L E
CREOLE SIDE CAR
2 oz. Créole Shrubb
1 oz. premium tequila
¾ oz. fresh lime juice
1 oz. Créole Shrubb
4 oz. chilled Brut Champagne
1 dash of Angostura bitters.
2 oz. Select Barrel
1 oz. Créole Shrubb
¾ oz. fresh lemon juice
Shake and strain into a cocktail glass
rimmed with lime and salt (optional)
Garnish with a lime
In a chilled champagne flute, add Créole
Shrubb and gently pour Champagne on top
until the glass is full. Add a dash of bitters
and stir.
Shake and strain into a chilled cocktail
glass with a partially sugared rim
Garnish with a large lemon zest
RhumClementUSA.com
(This cocktail is easily modified by adding a
splash of grapefruit juice, and other bartenders
have modified it to with stone fruits as well)