Cocktails

Ingredients

2 oz Rhum Barbancourt 5 Star

1.5 oz Pineapple syrup

3/4 oz lime

1/2 oz simple syrup

rinse, green Chartreuse

Add all ingredients to shaker (except green chartreuse), fill completely with ice and shake vigorously, until well-combined and cold. Strain into a chilled coupe that has been rinse with green chartreuse. By: Pinchpurrfect

Ingredients

2 oz Rhum Barbancourt 5 Star

0.5 oz Aperol

1 oz Fresh pineapple juice

1 oz Fresh lime juice

1.5 cinnamon simple syrup

3 Dashes Angostura bitters

Crushed ice

Garnish with pineapple leaves and cinnamon stick

By: @nailthecocktail

Ingredients

1.25 oz Rhum Barbancourt 5 Star

1 oz Swedish Punsch

0.25 oz Nonino

1/8 oz etrog-infused

5 drops pimenta bitters

1 drop chai bitters

3 drops datil pineapple bitters

Stir with ice and strain into a chilled glass. Express and discard a lemon peel whilst closing one eye due to stray lemon oil making it’s way into said eye. Garnish with dehydrated lemon doubloon. By: @brooklynmixologist

Ingredients

Rhum Barbancourt 5 Star

Clairin Communal

Bénédictine

Lime Juice

Sugar Syrup

Shake all ingredients with ice until well chilled, then fine strain into a chilled cocktail glass. I’ve garnished with a dehydrated lime wheel and some pineapple fronds. By: @cocktails_for_breakfast

Ingredients

2oz Rhum Barbancourt 5 Star

1 teaspoon brown sugar

A drop of honey

Pour in your chai and stir until sugar is completely dissolved Garnish with a cinnamon stick and a lemon! By: @greengrapewine

Ingredients

3/4oz Rhum Barbancourt 5 Star

1oz pineapple infused light rum

1/2oz dry curaçao

1/2oz cold pressed pineapple juice

1/4oz fresh squeezed lime juice

1/4oz orgeat

light ginger beer to top

Garnish: mint sprig, pineapple wedge, paper umbrella In a shaker, add all but ginger beer and shake with ice until chilled. Strain and pour into chilled glass, top with ginger beer and pebbled ice, and garnish with a sprig of mint, a wedge of pineapple, and a paper umbrella. Enjoy! By: @cocktailswithmenyc

Ingredients

1.25 oz Rhum Barbancourt 5 Star

1 oz Pierre Ferrand 1840 Cognac

.25 oz Vanilla Demerara Syrup

Barspoon Amargo Vallet

2 Dashes 18.21 Barrel Aged Havana & Hide Bitters

5 Dashes Peychaud’s Bitters

Barspoon La Muse Verte Absinthe (for glass rinse)

Lemon & Lime Peel

Add everything but the last three ingredients to a mixing glass add ice, stir, then in a cold rocks glass add barspoon absinthe & barspoon Clairin Vaval, swirl until entire glass is coated, pour off excess liquid in a shot glass but leaving a little in the rocks glass, feel free to drink the excess, then pour the cocktail into the glass, express lime peel rubbing the oil on the glass rim and dipping once into the cocktail, repeat with lemon peel. Serve. By: @bar_rentine

Ingredients

1.5 oz 5 star Rhum Barbancourt

0.5 oz luxardo

3/4 oz grapefruit juice

3/4 oz lime juice

Shake and strain over ice into a coup.