Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Charles Baker
Agricole Rhum Punch with Red Wine
Elegant fusion: Choeng Doi Blanc and Beaujolais with lime and subtle sweetness.
- Complexity
- 3/5
- Alcohol level
- Medium
- Type
- Spirit-Forward
- Preparation
- Shaken
- Glass
- Coupe
- Ice
- None
Ingredients
Choeng Doi Blanc45 ml1.5 oz
Beaujolais or light red wine15 ml0.5 oz
Fresh lime juice15 ml0.5 oz
Simple syrup7.5 ml0.25 oz
Steps
- 01Add all ingredients to a cocktail shaker with ice
- 02Shake until chilled (15 seconds)
- 03Strain into a chilled coupe
- 04No garnish
Notes
A sophisticated sipper that bridges rum and wine cultures. The light-bodied red wine (Beaujolais or Pinot Noir) adds subtle tannins and earth notes without overpowering agricultural rum's delicate profile. Clean and elegant - meant for sipping, not gulping.
Batched Version: Mix rum, wine, lime juice and syrup in a pitcher and chill. Strain over fresh ice to order or serve as a pre-batched chilled punch.
History
This is a modern interpretation of Charles Baker's Obispo de Cuba, which traditionally used Cuban dry rum and developed during the era when rum and wine cocktails were considered haute cuisine. The pairing reflects colonial trade routes where rum and wine traveled on the same ships.
Our version honors that spirit of cross-cultural mixing while showcasing how agricultural spirits bridge the worlds of wine and spirits.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
