Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Clover Club (New York City)
Jelani Johnson's Rum Old-Fashioned
Caribbean Old-Fashioned: Choeng Doi Blanc, cane syrup, and bitters. Spirit-forward and aromatic.
- Complexity
- 3/5
- Alcohol level
- Strong
- Type
- Spirit-Forward
- Preparation
- Stirred
- Glass
- Old Fashioned
- Ice
- Large Cube
Ingredients
Choeng Doi Blanc60 ml2 oz
Cane syrup15 ml0.5 oz
Angostura bitters2 dashes
Orange twist1
Garnish: Lime coin1 small
Steps
- 01Express orange twist into a mixing glass, then drop it in
- 02Add Choeng Doi Blanc, cane syrup and bitters with ice
- 03Stir until properly chilled (30+ seconds)
- 04Strain into an old fashioned glass over a large ice cube
- 05Express lime coin from about 1 foot away, then drop into glass
Notes
St. John Frizell noted this drink 'doesn't taste like a rye Old-Fashioned, it tastes like a rum Old-Fashioned.' The rum brings tropical and vegetal notes rather than grain whiskey's caramel. Cane syrup (rather than simple syrup) connects the drink to rum's agricultural origins. The lime coin instead of cherry adds Caribbean character.
Batched Version: Pre-mix Choeng Doi Blanc, cane syrup and bitters in a pitcher. Stir with ice to order and strain over fresh ice.
History
The Old-Fashioned emerged in late 19th-century Louisville as a reaction against bartenders over-complicating cocktails. It's historically a whiskey drink, symbolizing American spirit culture. However, Caribbean bartenders recognized that rum - especially agricultural rum - works beautifully in this template.
This riff from Cure (New Orleans) transforms a foundational American cocktail into something thoroughly Caribbean, showing how Choeng Doi Blanc's agricultural character fits into spirit-forward templates traditionally dominated by whiskey.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
