Cori-and-Rum, is a fresh twist on a tropical favourite! Inspired by the vibrant rhythm of a Cuban summer night. Muddled cilantro adds a surprising herbal burst, making each sip a refreshing escape to the sound of ocean breezes. A nod to its botanical roots, “Coriandrum” will awaken your senses and leave you craving more!
Recipe: Jennifer Husereault (Montreal, Quebec)
Photo: Jennifer Husereault
Cocktail Flavor Camps
The inspiration for this cocktail, as explained by creator Jennifer Husereault, a home bartender from Montreal, Quebec, “I went for fresh, new, and yet familiar. Imagined enjoying a spirited walk while listening to the ocean hums as they breeze through the Cuban summer night. Voila, Coriandrum was derived from the scientific name of cilantro.”
Cori-and-Rum
Difficulty: EasyFlavor Camps: Rich, Sweet, Fruity
Ingredients
2 parts White Rum
3/4 parts Amaretto
3/4 parts Coconut Simple Syrup*
1 part Lime Juice
2 parts Cilantro
Directions
- Muddle the cilantro
- Add ingredients and ice into a shaker and shake
- Double strain over ice
Notes
- *Coconut Simple Syrup: 8 ounces water, 8 ounces sugar, 8 ounces shredded coconut. Bring to boil in a sauce pan and set aside for at least 30 minutes, let cool and strain.
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