Martinique Crusta
Yields: 1 serving
  • Sugar (for rimming glass)
  • 1 lime, rinsed and dried
  • 2 ounces rhum agricole blanc*
  • ¼ ounce Martinique cane syrup*
  • Dash maraschino liqueur
  1. In a small shallow bowl, place sugar. Fill another shallow bowl with water. Dip the rim of a coupe glass in water, then into sugar.
  2. Using a Y-shaped vegetable peeler, peel lime in one piece, starting at the top. Set aside peel, and juice lime.
  3. In a cocktail shaker, combine rhum, ¾ ounce lime juice, cane syrup, and maraschino liqueur. Add ice, and cover; shake until cold, and strain into prepared glass. Coil the lime peel, and carefully add to glass.
*We used Neisson Rhum Agricole Blanc 50%. A Louisiana cane syrup, such as Poirier’s, may be substituted. Combine ¼ cup syrup with 2 tablespoons water; cover and refrigerate until using.
Recipe by Louisiana Cookin at