1 slim section of lime
1 teaspoon cane syrup*
2 ounces rhum agricole blanc
Add the lime and syrup to a small glass and gently muddle with the back of a bar spoon. Add the rhum and give a nonchalant stir. Ice cube optional.
*Ideally, use one of the proprietary cane syrups from Martinique, like Petite Canne Sugar Cane Syrup.
This recipe first appeared in W&S June 2017.
photo by Megan Bayley