Clairin, an up-and-coming cane spirit, steps into the place of gin or vodka in this equal-parts Martini riff from Chicago bartender Kevin Beary. Beary uses a Haitian clairin, but if you can’t find that, a rhum agricole, cachaça, or Mexican spirit like charanda would work well.
1 oz. clairin (Beary uses Clairin Casamir)
1 oz. blanc vermouth
1 dash saline solution
Tools: barspoon, strainer
Glass: mini coupe
Stir all of the ingredients with ice to chill, then strain into a chilled glass.
Kevin Beary, Three Dots and a Dash, Chicago
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