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 appears in the print edition of the June 2017 issue.
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