More Supreme

Alec Bales, Ticonderoga Club | Atlanta

The first drink Alec Bales landed on the Ticonderoga Club menu, the More Supreme hews closely to the Daiquiri blueprint, but opts for a base of aged rhum agricole for a rich, almost savory rendition. A quarter-ounce of Campari sunk to the bottom of the cocktail offers an unexpected last sip. “The idea was, if I had to have one cocktail right before eating a meal and I couldn’t decide between a Daiquiri and a Negroni,” says Bales.

Ingredients

Serving: 1

  • 1 1/2 ounces rhum agricole, preferably Rhum Clément Select Barrel
  • 3/4 ounce lime juice
  • 1/2 ounce cane syrup
  • 1/4 ounce Campari

Garnish: freshly cracked black pepper

Directions
  1. 
Combine all ingredients, except Campari, in a mixing tin and shake with ice.
  2. Strain into a chilled cocktail glass.
  3. Slowly pour Campari against the inside edge of the glass.
  4. Garnish with freshly cracked black pepper.