Alex Jump inherited a love of her father’s favorite summertime drink, the Rum & Tonic. She uses that here as the launching pad for a Collins riff, with distinctive grassy notes of rhum agricole and an earthy bite from a syrup made with turmeric and coconut water. (One of Jump’s favorite moves is making syrups with a base liquid other than plain water.) Lengthening the drink with Fever-Tree Club Soda delivers clean effervescence to finish.
1 ½ ounces white rhum agricole, preferably Rhum J.M. 100 Proof
¼ ounce Campari
¾ ounce lime juice
¾ ounce Coconut Water & Turmeric Cordial (see Editor’s Note)
3 ounces Fever-Tree Club Soda, chilled
Garnish: lime wheel
Add the rhum, Campari, lime juice and cordial to a mixing tin filled with ice.
Shake until chilled, and strain into a Collins glass over ice.
Top with soda water.
Garnish with a lime wheel.
Coconut Water & Turmeric Cordial 10.6 ounces white sugar
5.3 ounces coconut water
1/2 teaspoon turmeric powder (preferably from Diaspora Co.)
Zest of 1 lime
Combine all the ingredients in a saucepan over low heat, and whisk to combine. Leave on the heat for 7 to 10 minutes, removing before syrup comes to a boil. Allow to cool, then pour into a sealable container. Will keep, refrigerated, for up to two weeks.