Crème de Canne Collins

Jared Sadoian, The Hawthorne | Boston

Rhum agricole is a “stellar” choice of partner for oft-misunderstood Crème de Violette, says Jared Sadoian of Boston’s The Hawthorne, as the spirit’s sugarcane aromas “can be enhanced by a small dose of violette.” In the Crème de Canne Collins, Sadoian uses the two as the base for a fragrant, citrus-driven cocktail, all topped with soda to further enhance the experience of its layers of aromatics.

Ingredients

Serving: 1

  • 1 ounce rhum agricole, preferably Clément Canne Bleue
  • 1 ounce rhum agricole, preferably Clément Canne Bleue
  • 1 ounce Dolin Blanc vermouth
  • 1 ounce Dolin Blanc vermouth
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1 barspoon Crème de Violette, preferably Rothman & Winter
  • 1 barspoon Crème de Violette, preferably Rothman & Winter
  • club soda, to top
  • club soda, to top

Directions
  1. Add all ingredients except club soda to a mixing glass and stir.
  2. Pour into a Collins glass with ice and top with club soda.

Tagged: crème de violette, Jared Sadoian, rhum agricole, The Hawthorne

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