Sereno Cocktails

Eric Ripert invented this delicious rum drink on the spot in Puerto Rico.

  • Servings: 4

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  • 6 large basil leaves
  • 2 large limes, quartered
  • 2 navel oranges, quartered
  • 2 cups fresh orange juice
  • 3/4 cup sugar
  • 1/4 teaspoon minced Thai chile, with some seeds
  • 1/4 teaspoon freshly grated nutmeg, plus more for garnish
  • 1 1/2 cups dark rum
  • 4 cups crushed ice

How to make this recipe

  1. In a large bowl, combine 2 of the basil leaves with the limes, oranges, orange juice, sugar, chile and 1/4 teaspoon of nutmeg. Using a potato masher or a large wooden pestle, pound the limes and oranges until the sugar is dissolved and a rich syrup forms. Squeeze and discard the lime and orange quarters. Stir in the rum.

  2. Fill 4 large wineglasses or highball glasses with the crushed ice and bury a basil leaf in each. Fill with the rum drink, garnish each drink with grated nutmeg and serve.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Contributed By Photo © Chris Chen Published November 2002

465325 recipes/sereno-cocktails 2013-12-06T23:48:02+00:00 Eric Ripert summer|barbecue-cookout|cocktail-party|caribbean|latin-american|cocktails|4 november-2002 recipes,sereno-cocktails 465325

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