Unlike their ubiquitous, mostly molasses derived cousins, agricole rums are made with fresh pressed cane juice. They tend to be grassy and funky, and are one of the few types of rum that preserves any of the original terroir. This disappears quickly with age, so I tend to prefer blanc, unaged, or very lightly aged agricole rums. These rums are produced in the French Caribbean islands of Martinique and Guadeloupe. Like everything else they do with spirits and wine, Agricole rums are subject to a bevy of regulations. Some new producers have started following the style. Some of my recent favorites include St. George’s Rum Agricole, which is made with California sugarcane and KoHana Rum, which is made with native Hawaiian cane. I’m also a big fan of Paranubes rum out of Mexico.
The Cobra Verde preserves the funky agricole taste of the base spirit, and combines it with layers of herbs. The final cocktail packs quite a punch (the weakest ingredients are 40% ABV). The cocktail is the brainchild of Thomas Waguh who created the drink in 2009 while at Death and Co.
- 1.5 ounces Neisson Rhum Agricole Blanc
- 1 oz Chamomile-Infused Rye Whiskey (Old Overholt)
- .5 oz Yellow Chartreuse
- .5 oz Green Chartreuse
- Cocktail Glass
- Infuse 10oz of whiskey with chamomile teabags for ~1hr
- Add all ingredients to a shaker, stir and strain
- Garnish with a lime wedge or chamomile flower