Leanne Favre took the dare of creating her own Ti’ Punch variation for a summer Leyenda menu, and really knocked it out of the park by marrying that classic with another one: the Martini. The rhum in this drink is made specifically out of blue sugarcane, a particularly delicious treat that is only helped by the additional process of a coconut fat-washing.
2 ounces Coconut-Infused Clément Rhum Canne Bleue (see Editor's Note)
1/2 ounce fino sherry, preferably Cesar Florido
1/2 ounce blanc vermouth, preferably Dolin
1/2 teaspoon vanilla syrup, (see Editor's Note)
2 dashes saline tincture, (see Editor's Note)
Garnish: lime twist
Add all the ingredients, except the lime twist, to a mixing glass with ice and then stir.
Strain over a large ice cube in a rocks glass.
Express the oils of the lime twist over the glass and place the twist in the glass.
Coconut-Infused Clément Rhum Canne Bleue
2 Tbsp coconut oil
750 ml Clément Rhum Canne Bleue
Add the coconut oil and rhum to a food-safe container. Whisk together to integrate and let sit in open air for 4 hours. Cover and place in the freezer overnight (about 10 hours). The next day, strain off the frozen solidified oil through a cheesecloth. Store in the refrigerator indefinitely.
1 vanilla bean
1 cup superfine sugar
1 cup water
Cut the vanilla bean in half and scrape the seeds into a saucepan. Add the remaining pod and the sugar and water to the pan and bring to a simmer over low heat. Stir until the sugar is fully dissolved and integrated. Remove from the heat and let cool for 20 minutes. Pour through a chinois strainer and then bottle.
Saline Tincture 1 Tbsp salt
2 oz water
Combine the salt and water in a saucepan and bring to a simmer over low heat. Stir until the sugar is fully dissolved and integrated. Remove from the heat, let cool, and bottle.