A bartender’s visit to Haiti inspired this play on the classic Cuba Libre, served on draft at San Francisco’s Interval at Long Now (but just as easy to mix at home).
1½ oz. Haitian white rum (Interval uses Barbancourt)
½ oz. falernum
⅜ oz. cane cola syrup (Interval uses Monin, or substitute the syrup and seltzer for 2 oz. of Mexican Coke or other cane cola)
1½ oz. seltzer
Half a medium-sized lime
Glass: double Old Fashioned
Garnish: spent lime shell
Add all the liquid ingredients to an ice-filled glass. Squeeze the juice from the lime half into the glass and stir briefly to combine. Garnish with the spent lime shell.
Haley Samas-Berry, The Interval at Long Now, San Francisco
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