If you haven’t tried the line at Rhum Barbancourt, here’s your wakeup call.

The Haitian Rum brand has been making impeccably distilled spirits for over 150 years, all from the freshest sugar cane available. All of the Barbancourt rum is made from fresh pressed sugar cane juice, instead of molasses. Once each sugar cane is cut, it must be pressed within 24 hours, making for a high-quality, unique Rum. Perfect in cocktails and to sip, below you’ll find five delicious cocktail recipes to try at your next happy hour.

Barbancourt Mojito

Barbancourt Mojito

Photo by Raoul Beltrame

Barbancourt Mojito

Ingredients:

  • 1 oz. Rhum Barbancourt 3 Star, Aged 4 Years
  • 1 oz. lime juice
  • 1 tbls sugar
  • 3 fresh mint leaves
  • Splash of club soda
  • 2 drops of Angostura bitters

Preparation: Muddle the mint leaves with the sugar in a glass. Fill the glass with cubed ice then add the Rhum Barbancourt 3 Star and lime juice. Complete the cocktail with club soda and Angostura bitters.


Rum Sour

Rum Sour

Photo by Raoul Beltrame

Rum Sour

Ingredients:

  • 4 shots of Rhum Barbancourt 3 Star – 4 years old
  • 1/4 shot of lime juice
  • Refined sugar (to your measure)
  • 3 drops of bitters

Preparation: Served in an old-fashioned whiskey type of glass with a sugared rim.


Between the Sugar Cane

Between the Sugar Cane

Photo by Raoul Beltrame

Between the Sugar Cane

Ingredients:

  • 1 oz. Rhum Barbancourt White Rhum
  • 1 oz. Rhum Barbancourt Réserve Spéciale (5 Star) – Aged 8 years
  • 1 oz. orange liqueur
  • 1 oz. lemon juice

Preparation: Combine ingredients into a shaker with cracked ice. Shake well and strain into a cocktail glass. Garnish with a lemon or an orange twist.


5 Star / 8 Years Old Fashioned

5 Star / 8 Years Old Fashioned

Photo by Raoul Beltrame

5 Star / 8 Years Old Fashioned

Ingredients:

  • 2 oz. Rhum Barbancourt Réserve Spéciale (5 Star) — Aged 8 years
  • 2 dashes of Angostura Bitters
  • 1 splash of water
  • 1 tsp. sugar

Preparation: Mix sugar, water, and bitters in an old-fashioned glass. Drop a cherry and orange wedge and muddle into a paste using a muddler or back end of a spoon. Pour in rum, fill with ice cubes and stir.