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A brand new cocktail at Houston, TX restaurant Coltivare is named the Namesake. It’s made with Haiti’s premium ancestral rum spirit, Saint Benevolence Rum Clairin, and freshly grown components from Coltivare’s on-site backyard.
Throughout a current go to to New York, Coltivare Chef Ryan Pera bumped into an outdated good friend who launched him to the Haitian rum and “he was very excited to get it within the constructing as soon as he acquired again to Houston,” says bar supervisor Rebecca Johnson. “With its earthy notes like gravel and smoke combined with banana, peppercorn, and clove we knew we had so as to add it to our cocktail menu.”
Coltivare’s latest bar staff member, Chris Torres, determined to tackle the problem and embrace the backyard choices the restaurant had, including ardour fruit and Thai basil. The Namesake is topped with Topo Chico glowing water and Peychaud’s bitters, making a extra elevated, advanced style profile.
“When the cocktail all comes collectively, the earthiness of the rum combined with the sweetness from the fervour fruit make for a scrumptious balanced cocktail with a wealthy texture,” Johnson says.
Namesake
- 1 ½ oz. Saint Benevolence Rum Clairin
- ½ oz. Lemon juice
- ½ oz. Ardour fruit puree
- ½ oz. Easy syrup
- 1 oz. Topo Chico
- 4 dashes Peychaud’s bitters
- 3 sprigs Thai basil
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Mix first 4 components and shake.
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Double pressure right into a Collins glass with pebble ice.
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Prime with Topo Chico.
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Prime with Peychaud’s bitters.
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Garnish with a Thai basil sprig.
The mixologists at Coltivare in Houston, TX, created this recipe
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