Cap Haitien Rum and Honey.

My first taste of this straightforward and delightful cocktail from Charles Baker’s classic book Jigger, Beaker and Glass came courtesy of Paul McGee at Three Dots and a Dash. He shared his formulation with me, and I adapted it for mixing at home. If you love Old Fashioneds and the like, this one is very much worth a try. It’s a wonderful drink to sip slowly; as the ice melts, all the flavors really open up.


2 oz. 3-star Rhum Barbancourt
.75oz. El Dorado 12-year rum
2 teaspoons honey syrup
1 dash Angostura bitters

Place a giant ice cube in a small tumbler. Add all ingredients to an iced cocktail shaker, stir until chilled, and strain into the tumbler.

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1 Response to Cap Haitien Rum and Honey.

  1. Kevin says:

    Thanks for posting this recipe. I linked to it from episode 27 of my podcast, 5 Minutes of Rum, as a follow-up to episode 26 where I talked about Rhum Barbancourt 8 (5 Star). If nothing else, it was timely for me when I was planning out episodes! Oh and it tastes pretty good as well.

    Liked by 1 person

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