Rhum and it
– Damoiseau VO Rum
– Vermouth of your choice
Directions:
Mix equal parts Damoiseau rum and vermouth in a mixing glass. Strain and pour into a glass on the rocks.
Tropiconi
– 30 ml of Damoiseau rum 50% cooked under vacuum with pineapple
– 30 ml of Campari
– 30 ml of Italian vermouth (Cocchi, Carpano Antica Formula, Martelletti, etc.)
Directions:
By mixing glass. Strain and pour into an old fashioned glass with ice. Add the classic garnish of a negroni or a slice of dehydrated pineapple.
Piwat planteur
– 50 ml of Damoiseau white rum 50% vol.
– 20 ml of Piwat syrup
– 10 ml of lime juice
– 50 ml of grapefruit juice
Ingredients for the Piwat syrup: 250 ml of maracuja juice, 250 ml of water, 1 kg of cane sugar, cardamom, pepper, nutmeg, cloves, ginger, lime peel, grapefruit peel, vanilla, bitter almond plus other spices.
Directions:
In a shaker. Strain and pour into a glass. In garnish: the dehydrated pulp of maracujas from Piwat syrup.