After a bunch of stirred drinks lately, I eventually went looking for a good sour. This one also comes from The Art of the Shim and was originally produced by Craig Lane of the late Bar Agricole. While calling for sweet vermouth, I decided to take it in a different direction by using blanc instead.
1 oz sweet vermouth (I used blanc)
0.5 oz rhum agricole blanc
0.5 oz lime juice
1 tsp cane syrup
2 dashes absinthe
Combine all ingredients in a glass half filled with crushed ice, stir briefly to combine, then top with more crushed ice and garnish with lime zest.
The aromas are a little muted by all the crushed ice, but I still get lovely notes of rhum and lime. The sip begins sweetly with cane juice and lime, grassy blanc rhum notes rise in the middle, then it becomes bittersweet with cane and vermouth. The finish is driven by the lime and grape notes from the rhum and vermouth.
The weather isn't exactly appropriate for this kind of drink, but I can imagine it will hit the spot even better in the summer. I really like how this takes the basic daiquiri mold and flips it around to produce a drink with almost the same intensity of flavors but much less alcohol. A lot has to be handed to the rhum agricole, which is pretty much the star wherever it goes. I did tip the balance a bit by using the rather potent Rhum J.M. 110, but I think this would still be great with something lighter. If you want to ease back even more, an aged agricole would probably mesh more with a true sweet vermouth instead of brashly pushing the blanc I used aside.
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