Miami mixologists Gabriel Orta and Elad Zvi love using soursop juice in cocktails. It has a slightly tart, tropical creaminess that’s fantastic with rhum agricole (an aromatic French West Indian rum made from sugarcane juice). “Add some pineapple juice and a touch of sweet-spicy liqueur and you have a great island party,” Orta says.
Slideshows: Tropical Island Drinks
2 ounces rhum agricole, preferably amber, such as Élevé Sous Bois
3/4 ounce Velvet Falernum (clove-spiced liqueur)
1 ounce chilled soursop juice (See Note)
1/2 ounce fresh lemon juice
1/4 ounce chilled unsweetened pineapple juice
Ice cubes, plus crushed ice for serving
2 dashes of Peychaud's bitters
1 mint sprig, for garnish
How to Make It
In a cocktail shaker, combine the rum, Velvet Falernum and 3 juices. Fill the shaker with ice cubes and shake well. Strain into a chilled crushed-ice-filled collins glass, swizzle briefly, then top with the bitters and garnish with the mint sprig.
Soursop juice is available at Latin markets and from amazon.com.
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