{"id":251524,"date":"2025-05-22T03:58:20","date_gmt":"2025-05-22T03:58:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/the-chilled-100-create-haitian-cocktails-w-rhum-barbancourt\/"},"modified":"2025-05-22T03:58:20","modified_gmt":"2025-05-22T03:58:20","slug":"the-chilled-100-create-haitian-cocktails-w-rhum-barbancourt","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=251524","title":{"rendered":"The Chilled 100 Create Haitian Cocktails w Rhum Barbancourt"},"content":{"rendered":"


\n<\/p>\n

\n

The Chilled 100<\/a> Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that celebrate the spirit\u2019s rich Haitian heritage and versatile flavor.<\/h2>\n

From bold, tropical riffs to spirit-forward sips, each cocktail shows the depth and elegance of Rhum Barbancourt<\/a> through the lens of our top bartenders.<\/p>\n

Give them a mix!<\/p>\n

\"\"
\n\u201cThe idea of this drink is to complement the flavors and spice of Haitian food by being herbaceous and refreshing. *Epis* is a Haitian condiment used as the start of seasoning in many dishes, commonly a blend of herbs, garlic, and peppers but varies from household to household; I\u2019ve used that as inspiration for the sweetener. The banana peel and herbs enhance the florality and green notes of the Rhum, as well as play into the slight spice the Rhum has on the palate and peppery notes on the finish. Both Rhum Barbancourt and *epis* represent the culture and people of Haiti. A vibrant drink to showcase the star of the show, Rhum Barbancourt. The name is a nod to Rhum Barbancourt\u2019s original distillery and their logo.\u201d<\/p>\n


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L’\u00e9toile (The Star)<\/h2>\n


\n <\/p>\n

by Makenzie Helem – Luka\u2019s Sit and Sip \/ @mak_is_trash\u00a0<\/p>\n


\n\t
\n<\/header>\n

\n

Ingredients<\/h3>\n

    \n <\/p>\n
  • 2 oz. Banana Peel-infused Rhum Barbancourt*<\/li>\n

    <\/p>\n

  • \u00be oz. Epis Syrup**<\/li>\n

    <\/p>\n

  • \u00bd oz. Lime Juice<\/li>\n

    <\/p>\n

  • 2-3 oz. Soda Water<\/li>\n


    \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


    \n
    \n\t <\/p>\n

    \n
    \n

    Preparation<\/h3>\n
      <\/p>\n
    1. Build in the glass (give it a little swizzle or stir to mix it together before adding ice), top with soda water and garnish with an edible flower, mint, or whatever tickles your fancy.<\/li>\n

      \n\t\t <\/ol>\n<\/div>\n

      \n

      *Banana Peel-infused Rhum Barbancourt<\/h3>\n
      \n
      \n

      Ingredients<\/h3>\n

        \n <\/p>\n
      • 20% Banana peel<\/li>\n

        <\/p>\n

      • Rhum Barbancourt<\/li>\n


        \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

        \n

        Preparation<\/h3>\n

          \n <\/p>\n
        1. 20% banana peel by weight. Let infuse for 3-5 days.\u00a0\u00a0<\/li>\n


          \n\t\t\t\t\t \n <\/ol>\n<\/p><\/div>\n

          **Epis Syrup<\/h3>\n
          \n
          \n

          Ingredients<\/h3>\n

            \n <\/p>\n
          • 7g parsley<\/li>\n

            <\/p>\n

          • 3g mint<\/li>\n

            <\/p>\n

          • 55g celery<\/li>\n

            <\/p>\n

          • 75g bell pepper<\/li>\n

            <\/p>\n

          • 7g ginger<\/li>\n

            <\/p>\n

          • 150g mango<\/li>\n

            <\/p>\n

          • 2g thyme<\/li>\n

            <\/p>\n

          • 3 whole cloves<\/li>\n

            <\/p>\n

          • 2g maldon salt<\/li>\n


            \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

            \n

            Preparation<\/h3>\n

              \n <\/p>\n
            1. Add 250g of 1:1 simple syrup (or if you\u2019re feeling extra, use coconut water instead of water for an extra layer of fruity) with above ingredients to a blender.<\/li>\n

              <\/p>\n

            2. Strain through a chinois.<\/li>\n


              \n\t\t\t\t\t \n <\/ol>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n


              \n<\/section>\n

              \"\"\n<\/p>\n

              \u201cThis cocktail is bright, citrusy, and tropical with a light kiss of smoke from the tea liqueur, perfect for a sunny day sitting on a patio or a day at the beach.\u00a0The inspiration behind this cocktail was to create something approachable but non-traditional using seasonal flavors found at my local farmers market that accentuate the tropical taste profile of this beautiful Haitian rum while providing a unique flavor profile for guests to enjoy and talk about with their friends.\u201d<\/p>\n


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              Between the Mangroves<\/h2>\n


              \n <\/p>\n

              by Matt Pladgeman, Lowlife Bar \/ @ukpladge\u00a0<\/p>\n


              \n\t
              \n<\/header>\n

              \n

              Ingredients<\/h3>\n

                \n <\/p>\n
              • 1 \u00bd oz. Rhum Barbancourt Haitian Proof White Rum<\/li>\n

                <\/p>\n

              • \u00bd oz. Joseph Cartron Th\u00e9 Noir Fum\u00e9 (Black Tea) Liqueur<\/li>\n

                <\/p>\n

              • 1 oz. Woodstock Banana Water<\/li>\n

                <\/p>\n

              • 4 Kumquats<\/li>\n

                <\/p>\n

              • 6 Thai Basil Leaves<\/li>\n

                <\/p>\n

              • \u00bd oz. Lime Juice<\/li>\n

                <\/p>\n

              • \u00bc oz. Lemongrass Syrup*<\/li>\n


                \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


                \n
                \n\t <\/p>\n

                \n
                \n

                Preparation<\/h3>\n
                  <\/p>\n
                1. First start by adding the kumquats and Thai basil to a shaker tin and then muddle the two ingredients.<\/li>\n

                  <\/p>\n

                2. Next, add the rest of your ingredients into the same shaker tin and add ice.<\/li>\n

                  <\/p>\n

                3. Seal the tin and shake vigorously until it is cold to the touch.<\/li>\n

                  <\/p>\n

                4. Pop your shaker tin open and pour the contents into the Collins glass (dirty dump).<\/li>\n

                  <\/p>\n

                5. Top with ice if needed.<\/li>\n

                  <\/p>\n

                6. Garnish the drink with a bushel of Thai basil placed at the back of the glass with a halved kumquat directly in front of it.<\/li>\n

                  \n\t\t <\/ol>\n<\/div>\n

                  \n

                  *Lemongrass Syrup<\/h3>\n
                  \n
                  \n

                  Ingredients<\/h3>\n

                    \n <\/p>\n
                  • 2x 4-inch stalks of Lemongrass<\/li>\n

                    <\/p>\n

                  • 1 c. Sugar<\/li>\n

                    <\/p>\n

                  • 1 c. Water<\/li>\n


                    \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

                    \n

                    Preparation<\/h3>\n

                      \n <\/p>\n
                    1. Crush the lemongrass stalks with the side of a large knife to express the oils then chop the lemongrass finely.<\/li>\n

                      <\/p>\n

                    2. Add the lemongrass, sugar, and water to a medium-sized saucepan.<\/li>\n

                      <\/p>\n

                    3. Add the lemongrass, sugar, and water to a medium-sized saucepan.<\/li>\n

                      <\/p>\n

                    4. Bring contents to a boil on medium to high heat while stirring occasionally to incorporate the sugar into the water.<\/li>\n

                      <\/p>\n

                    5. Once it reaches its boiling point, turn the heat off but leave the pot on the same burner and allow the syrup to steep for 45 minutes.<\/li>\n

                      <\/p>\n

                    6. Strain the syrup and bottle it.<\/li>\n


                      \n\t\t\t\t\t \n <\/ol>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n


                      \n<\/section>\n

                      \"\"
                      The inspiration for this cocktail was to create something that highlighted Rhum Barbancourt\u2019s high proof without it being too abrasive for the everyday consumer. White Cr\u00e8me De Cacao provides sweetness while also implementing a soft texture that allows for the Cocchi Americano to amplify the floral and vegetal notes of the Rhum. Citrus binds the flavor of the cocktail while the grated coffee bean as garnish implants a subtle bitter profile that allows for this drink to be sipped, savored, and enjoyed as a full spectrum of textures and flavors.<\/p>\n


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                      110 Degrees<\/h2>\n


                      \n <\/p>\n

                      by Michael George aka Daddy Long Legs\u00a0 Proxi \/ @d.n.a.haus<\/p>\n


                      \n\t
                      \n<\/header>\n

                      \n

                      Ingredients<\/h3>\n

                        \n <\/p>\n
                      • 1 oz. Rhum Barbancourt<\/li>\n

                        <\/p>\n

                      • \u00bd oz. Cocchi Americano<\/li>\n

                        <\/p>\n

                      • \u00bd oz. Giffard White Cr\u00e8me de cacao<\/li>\n

                        <\/p>\n

                      • \u00bd oz. Fresh Lemon Juice<\/li>\n


                        \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


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                        Preparation<\/h3>\n
                          <\/p>\n
                        1. Combine all ingredients and whip shake with pebble ice.<\/li>\n

                          <\/p>\n

                        2. Pour into Pilsner glass and create dome with fresh pebble ice.<\/li>\n

                          <\/p>\n

                        3. Garnish with grated coffee bean.<\/li>\n

                          \n\t\t <\/ol>\n<\/div><\/div>\n


                          \n<\/section>\n

                          \"\"
                          \u201cI live in bourbon country. Where I live and work, most people don\u2019t drink much rum, and if they do, they want the flavor \u201chidden\u201d as much as possible. This cocktail is meant to challenge that assumption. With this drink, I try to highlight the beautiful tropical fruit notes, the refreshing grassiness of the sugar cane, and the terroir of Haiti that Dupr\u00e9 Barbancourt and his company have bottled for over 150 years! I didn\u2019t want to do much to the rhum, just truly highlight the best aspects and make a lovely tropical \u2018old fashioned\u2019 type cocktail for the summer.\u201d<\/p>\n


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                          \n

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                          Haitian Punch<\/h2>\n


                          \n <\/p>\n

                          by Connor Perry – The Last Word \/ @connorthebartender<\/p>\n


                          \n\t
                          \n<\/header>\n

                          \n

                          Ingredients<\/h3>\n

                            \n <\/p>\n
                          • 2 oz. Rhum Barbancourt Haitian Proof<\/li>\n

                            <\/p>\n

                          • \u00bd oz. Mango Habanero Syrup*<\/li>\n

                            <\/p>\n

                          • \u00bd Lime (cut into quarters)<\/li>\n

                            <\/p>\n

                          • 1 piece of mango from the syrup\u00a0<\/li>\n

                            <\/p>\n

                          • Slice of Habanero (optional)<\/li>\n


                            \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


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                            \n
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                            Preparation<\/h3>\n
                              <\/p>\n
                            1. Add one quarter of a lime to a rocks glass and squeeze another quarter into the same glass.<\/li>\n

                              <\/p>\n

                            2. Add one chunk of mango reserved from the syrup and a sliver of habanero if using.<\/li>\n

                              <\/p>\n

                            3. Muddle thoroughly.<\/li>\n

                              <\/p>\n

                            4. Add \u00bd oz. of the syrup and 2 oz. of Rhum Barbancourt 110 and stir.<\/li>\n

                              <\/p>\n

                            5. Add freshly cracked ice and stir for 10-12 seconds, adding more ice as needed.<\/li>\n

                              <\/p>\n

                            6. Garnish with a lime wedge and a chunk of mango.<\/li>\n

                              <\/p>\n

                            7. Enjoy responsibly!<\/li>\n

                              \n\t\t <\/ol>\n<\/div>\n

                              \n

                              *Mango Habanero Syrup<\/h3>\n
                              \n
                              \n

                              Ingredients<\/h3>\n

                                \n <\/p>\n
                              • 300 g of white sugar<\/li>\n

                                <\/p>\n

                              • 300 g of (frozen) mango chunks<\/li>\n

                                <\/p>\n

                              • 1-2 habaneros (deseeded)<\/li>\n


                                \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

                                \n

                                Preparation<\/h3>\n

                                  \n <\/p>\n
                                1. Layer all of them in a container and refrigerate overnight.<\/li>\n

                                  <\/p>\n

                                2. The next day, add about 1-1 \u00bd oz. of hot tap water to the syrup, stirring the undissolved sugar from the bottom until the sugar is fully dissolved.<\/li>\n

                                  <\/p>\n

                                3. Strain, reserving the syrup and the fruit in different containers.<\/li>\n


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                                  \n<\/section>\n

                                  \"\"
                                  \u201cMy cocktail, ISLAND OF LOST SOULS enhances the delicious floral and citrus notes of Barbancourt Haitian Proof White Rum. It\u2019s lovely, tropical, and refreshing! You can just feel the island breeze in every sip!\u201d<\/p>\n


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                                  \n

                                  \n
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                                  Island Of Lost Souls<\/h2>\n


                                  \n <\/p>\n

                                  by Paula Lukas – Freelance Bartender and Beverage Consultant \/ @paualukas27\u00a0<\/p>\n


                                  \n\t
                                  \n<\/header>\n

                                  \n

                                  Ingredients<\/h3>\n

                                    \n <\/p>\n
                                  • 2 oz. Rhum Barbancourt Haitian Proof White Rum<\/li>\n

                                    <\/p>\n

                                  • 1 oz. Giffard Lichi-Li Liqueur<\/li>\n

                                    <\/p>\n

                                  • \u00bd oz. Yuzuco Yuzu Super Juice<\/li>\n

                                    <\/p>\n

                                  • 2-3 oz. Sparkling Ros\u00e9<\/li>\n


                                    \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


                                    \n
                                    \n\t <\/p>\n

                                    \n
                                    \n

                                    Preparation<\/h3>\n
                                      <\/p>\n
                                    1. Combine liquid ingredients except for sparkling ros\u00e9 in a shaker with ice.<\/li>\n

                                      <\/p>\n

                                    2. Shake and fine strain into a large coupe.<\/li>\n

                                      <\/p>\n

                                    3. Top with sparkling ros\u00e9 and garnish with an edible flower.<\/li>\n

                                      \n\t\t <\/ol>\n<\/div><\/div>\n


                                      \n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                      The Chilled 100 Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that celebrate the spirit\u2019s rich Haitian heritage and versatile flavor. From bold, tropical riffs to spirit-forward sips, each cocktail shows the depth and elegance of Rhum Barbancourt through the lens of our top bartenders. Give them a mix! \u201cThe […]<\/p>\n","protected":false},"author":1,"featured_media":251525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[91597,14117,13286,7957,73180,13339,34392,14118],"dealstore":[],"offerexpiration":[],"class_list":["post-251524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-barbancourt","tag-chilled","tag-cocktails","tag-create","tag-haitian","tag-recipes","tag-rhum","tag-the-chilled-100"],"yoast_head":"\nThe Chilled 100 Create Haitian Cocktails w Rhum Barbancourt - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=251524\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Chilled 100 Create Haitian Cocktails w Rhum Barbancourt - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"The Chilled 100 Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that celebrate the spirit\u2019s rich Haitian heritage and versatile flavor. 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