The Chilled 100 Bartenders Create Haitian-Inspired Cocktails using Rhum Barbancourt

The Chilled 100 Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that celebrate the spirit’s rich Haitian heritage and versatile flavor.

From bold, tropical riffs to spirit-forward sips, each cocktail shows the depth and elegance of Rhum Barbancourt through the lens of our top bartenders. Give them a mix!

“When I think of Rhum Barbancourt Haitian Proof Rhum Blanc, I think of bold floral notes that demand attention sip after sip. A.O.K. as a name, is in reference to the saying an ok, and being present in the moment, aware of your surroundings, and respecting what is presented to you. I wanted to sit back, take in the floral notes that are present, and allow them to shine in a bitter forward sour style cocktail in reference to the feeling that everything in life will be A.O.K.”

Liqueur, Rum

A.O.K

by Cody Carroll - The five6 / @easybake_cupcake

Ingredients

• 1 ½ oz. Rhum Barbancourt
• ½ oz. Dolin Génépy Le Chamois Liqueur
• ¼ oz. Barnjager Honey Liqueur
• ½ oz. Lemon Juice
• ¼ oz. 1.5:1 Lemongrass-infused Coconut Sugar Simple Syrup*

Preparation

1. Combine all ingredients into a cocktail shaker, shake and double strain into a chilled Nick & Nora glass.

*1.5:1 Lemongrass-infused Coconut Sugar Simple Syrup

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Ingredients

• 8 grams of lemongrass
• 16 oz. of water
• 16 oz. of coconut sugar

Preparation

1. Take 8 grams of lemongrass per 16 oz. of water, allow to macerate overnight.
2. Then, in a pot on medium-high heat, combine with 16 oz. or 1 lb. of coconut sugar.
3. Once a boil is reached, take off the heat and stir to fully incorporate.
4. Then, strain out the solids and place in a sealable bottle and allow to cool to room temperature before storing it in the fridge.

“The inspiration behind this cocktail is rooted in the rich, shared African culture that flows through the Caribbean, uniting Puerto Rico and Ayiti using Hibiscus. This cultural connection is a powerful bond that forever intertwines the islands, celebrating their vibrant heritage!”

Rum

Machèt Royale

by Davíd León Jr. - Moneygun / @Artsybartender

Ingredients

• 2 oz. Rhum Barbancourt 
• ¾ oz. Lemon Juice
• 1 tbsp. Hibiscus Powdered Sugar
• 1 ½ oz. Cava (on top)
• Mint Sprigs (for garnish)

Preparation

1. Shake and double strain.
2. Shake ingredients for seven seconds.
3. Pour Cava into cocktail.
4. Double strain into a Collins glass over fresh cubed ice.
5. Slap two mint sprigs and garnish.

“This is a special variation I whip up for friends and regulars. I like that the base is comprised of more idiosyncratic ingredients, but it all comes together in a crowd-pleasing soup.”

Absinthe, Rum, Sherry

Pete’s Special Daiquiri

by Pete Shea - Swan Bar / @pinchepeteshea

Ingredients

• 1 oz. Rhum Barbancourt
• 1 oz. Pedro Ximénez Sherry
• 1 oz. Pineapple Juice
• ½ oz. Acidified Lime Water
• ½ oz. Passion Fruit
• ½ oz. Rich Simple Syrup
• 2 dashes Absinthe

Preparation

1. Combine ingredients in the tin.
2. Shake like hell.
3. Strain obnoxiously into a gaudy 90’s Martini glass.
4. Never a need to garnish if you shake hard enough.

“If people don’t like spicy cocktails, take the jalapeño out; the heat of the rhum still gives enough kick to balance the flavors! I tasted the heat behind the rhum and knew this would be perfect for a summertime sipper by the pool. Living in Florida, I’m always thinking of all our guests who enjoy our hot summers by the beach or pool!”

Rum, Sparkling Wine

Hot for Summer

by Teagan Melucci - Cassis / @Teagan._.Isabella

Ingredients

• 1 ½ oz. Rhum Barbancourt
• 3-4 Jalapeño Slices
• 1 oz. Lemon Juice
• ½ oz. Strawberry Syrup
• ½ oz. Kiwi Syrup
• Top with Champagne

Preparation

1. Muddle jalapeño, add all ingredients, shake, and strain over fresh ice in Collins glass garnish with mint sprig.