Wild Communion

Sotol · Haitian Clairin · Lime · Lavender-Basil · Green Chartreuse

Wild Communion

Description

Haitian clairin, Mexican sotol, French Chartreuse, lavender and basil. Different traditions brought together, wild, earthy and yet strangely elegant.

A very funky agricole-style rum captures the flavor as well and can be used in place of the Haitian clairin.

Ingredients

  • 1 part sotol
  • 1 part
  • 2 parts fresh lime juice
  • 1 part
  • 0.5 parts Green Chartreuse

Haitian Clairin

Clairin is Haiti’s traditional sugarcane spirit, made by small local distilleries. Traditional clairin is made from fresh sugarcane juice, cane syrup, or both, fermented with wild yeasts and distilled in small stills. It has a bold, funky character that varies from producer to producer.

Learn more from The Spirit of Haiti.

Lavender-Basil Simple Syrup

Basil leaves in boiling water in a saucepan on a stovetop.

A simple syrup with fresh basil and dried lavender. The key is balance: both herbs should come through, without the lavender becoming overpowering.

Ingredients

  • 1 cup cane sugar
  • 1 cup water
  • 1 tablespoon dried lavender
  • A small handful of basil

Directions

Combine the water and basil in a pot and bring to a boil.

As soon as the water boils, turn off the heat immediately. Add the cane sugar and dried lavender, then stir until the sugar dissolves.

Let the herbs steep, tasting as you go. Aim for both basil and lavender to come through; do not let the lavender become too strong.

When the balance tastes right, strain out the basil and lavender and let the syrup cool.

Directions

Shaken

Shake the mixing ingredients with ice in a cocktail shaker.

Additional steps & variations

Strain into a coupe or a lowball glass with a large ice cube.

If you like this, check out one of the drinks below

Green Swizzle

Chartreuse Swizzle

The Written Word

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