CLEMENT COCKTAILS
Ingredients:
3 parts Champagne or brut sparkling wine
2 parts Bana Canne
1 part sparkling water
Method:
Add all ingredients to a wine glass with ice. Stir. Garnish with a sprig of mint and freshly grated nutmeg.
Bana Spritz
Ingredients:
1 part Creole Shrubb
1 part tonic water
1 part sparkling water
Method:
Add all ingredients to a glass with ice. Stir.
Shrubb Sonic
Ingredients:
1 part Mahina Coco
2 parts pineapple juice
3 part sparkling water
Method:
Add all ingredients to a glass with ice. Stir. Garnish with pineapple fronds.
Ma-Pina Colada
Ingredients:
2 parts Bana Canne
2 lemon wedges
4-5 leaves of mint
Sparkling water
Method:
Muddle lemon wedges and mint. Add Bana Canne and ice. Top with sparkling water and stir.
Bana Smash
Ingredients:
2 tsp packed brown sugar
1 tbsp salted butter, softened
1 tsp maple syrup
1/4 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
2 oz Rhum Clement VSOP
4-6 oz hot water
Cinnamon stick, for garnish
Method:
Add to a french press or a glass and let steep for 5 minutes. Strain (if using a french press), garnish with a cinnamon stick and optional whipped cream and enjoy.
Recipe: Jeff Stockton
Hot Buttered Rhum
Ingredients:
1.5 oz Clement VSOP
0.5 oz Cinnamon-Clove Syrup (or Allspice Dram)
2 ds Angostura bitters
1.5 oz Dry Sparkling Cider
Method:
Add all ingredients to a glass with ice. Stir.
Recipe: Jen Akin
Rhumming for Apples
Ingredients:
1.5 oz Clement Select Barrel
1 oz Mahina Coco
.5 oz honey syrup
.75 oz coffee syrup
.5 oz lemon juice
2 oz coconut water
Method:
Spindle blend for 5 seconds with 4 oz pebble ice, pour into a Don the Beachcomber Zombie glass and top with fresh pebble ice.
Crafted by Marie King for Don the Beachcomber and Morgan’s Cove
Coco-Coffee Colada
Ingredients:
2 oz Chairman’s Reserve Legacy
.5 oz Sweet Vermouth
.25 oz Campari
.25 Clement Banana
4 dashes Absinthe
1 dash Peychaud’s Bitters
Method:
Rinse a Nick & Nora glass with Bana Canne. Add all ingredients to a mixing glass with ice. Stir until chilled. Stain. Enjoy!
Crafted by Sam Donner, Sparrow Chicago
The French Connection
Ingredients:
1.5 oz Citrus Vodka
.75 oz Mahina Coco
.75 oz Fresh Lime Juice
.5 oz Simple Syrup
.5 oz Fresh Cranberry Juice
3 drops Saline Solution
Method:
Shake with ice for 20 seconds until chilled and combined. Strain into a Nick & Nora glass. Garnish with an orange peel.
From Mandarin Hide
Crafted by Wade Murata
Coco Cosmo
Ingredients:
1.5 oz tequila blanco
.5 oz Bana Canne
.75 oz lime juice
3 oz sparkling water
Method:
Add all ingredients to a Collins glass with ice. Stir and garnish with a lime wedge.
Banana Ranch Water
Ingredients:
2 oz Rye Whiskey
.5 oz Mahina Coco
.25 Demerara Syrup
2 dashes Orange Bitters
Method:
Add all ingredients to a stirring glass with ice. Stir until chilled and strain into a rocks glass with fresh ice.
From Royal Palms Chicago
Crafted by Jonathan Rodriguez @nightcaprodriguez
Picture by Richard Beltzer @beltzerseltzer
Coco Whiskey Nut
Ingredients:
1 oz Bounty Dark
1 oz overproof rum
.5 oz Creole Shrubb
.5 oz orgeat
.75 oz fresh lime juice
Method:
Spindle blend for 5 seconds with 4 oz pebble ice, strain into a Don the Beachcomber Mai Tai glass with fresh pebble ice. Garnish with an orchid and a mint sprig.
Crafted by Marie King for Don the Beachcomber and Morgan’s Cove
Creole Mai Tai
Ingredients:
1 part Mahina Coco
1 parts Rhum Clement Blanc
1 part pineapple juice
1 part cranberry juice
Method:
Add all ingredients to a shaker with ice. Shake and strain into a glass with ice. Garnish with pineapple fronds.
Mahina Bay Breeze
Ingredients:
1.5 oz Clement VSOP
5 oz Clement Bana Canne
4 dashes Peychaud bitters
2 oz Angostura bitters
Method:
Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a rocks glass with ice.
Bananarac
Ingredients:
2 oz IslandJon Vodka
1/2 oz Creole Shrubb
3/4 oz cranberry juice
1/2 oz freshly squeezed lime juice
Method:
Add all ingredients to a cocktail shaker with ice. Shake vigorously and double strain into a chilled coupe or martini glass. Enjoy!
Caribbean Cosmo
Ingredients:
1 oz Bana Canne
.5 oz Rhum Clement Blanc
.75 oz lime
.25 oz simple syrup
Method:
Add all ingredients to a shaker with ice. Shake and strain into a chilled coupe glass. Garnish with a flambeed slice of banana.
Banana Daiquiri
Ingredients:
1 quarter size lime disk
1/4 oz sugarcane syrup
2 oz Rhum Clément
Method:
Squeeze the disk into the glass, add syrup and rhum. Swizzle! Add ice if desired.
Photo courtesy of @thecocktailsnob_
Ingredients:
1 oz Rhum Clément Vieux
3/4 oz Créole Shrubb
1/4 oz Orgeat Syrup
1 oz fresh lime juice
Method:
Shake ingredients together with a handful of ice. Pour into an old-fashioned glass filled with crushed ice. Garnish with lime wheel and mint.
Ingredients:
2 oz Rhum Clément VSOP
1/4 oz Passion Fruit Syrup
1/4 oz Mahina Coconut Liqueur
2-3 dashes Aromatic Bitters
Method:
Build in rocks glass and stir with ice. Garnish with orange peel.
By Elliot Clark
Ingredients:
1 oz Clément Mahina Coconut
1 1/2 oz Clément Blanc
2 oz pineapple juice
1 oz coconut cream
1 cup of ice
Method:
Shake hard (or blend) and serve.
Ingredients:
1 1/2 oz Canne Bleue
3/4 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/2 oz Mahina Coconut
Method:
Shake with ice and strain into a chilled cocktail coupe. Garnish with a brandied cherry.
Photo courtesy of @thecocktailsnob_
Ingredients:
2 oz Clément Créole Shrubb
1 oz Tequila
3/4 oz fresh lime juice
Method:
Shake ingredients together with a handful of ice. Pour into a margarita glass with ice. Garnish with lime wheel and salted rim.
Ingredients:
1 part Mahina Coco
2 parts pineapple juice
3 parts dry sparkling wine
Method:
Build over ice in wine glass and stir.
By Elliot Clark
Ingredients:
2 ounces Rhum Clement Blanc
1 ounce fresh lime juice
1/2 ounce simple syrup
1 lime wheel, garnish
Method:
Add ingredients to shaking tin with ice and shake. Strain into a coup. Garnish with lime wheel.