Agricole Rhum Punch with Red Wine
Inspired By:
Charles Baker
Complexity
Alcohol Level
3/5
Medium
Type
Spirit-Forward
Preparation
Shaken
Glass
Coupe
Ice
None
INGREDIENTS
Choeng Doi Blanc • 45 ml / 1.5 oz
Beaujolais or light red wine • 15 ml / 0.5 oz
Fresh lime juice • 15 ml / 0.5 oz
Simple syrup • 7.5 ml / 0.25 oz
STEPS
1. Add all ingredients to a cocktail shaker with ice
2. Shake until chilled (15 seconds)
3. Strain into a chilled coupe
4. No 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.
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