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Prep time
5 minutes
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makes
1 cocktail
Test Kitchen Notes
Just like the name implies, this isn’t your typical Rum and Cola, which is usually just (you guessed it) rum and cola; add lime, and you’d have a Cuba Libre. In this riff, Shelley Worrell—the founder and CEO of caribBEING, a multidisciplinary venture that celebrates and amplifies Caribbean culture, community, and businesses—incorporates a few extra ingredients that elevate the drink to something that feels a bit more special yet still familiar. The amaro brings herbal, lightly bitter notes, while the Champagne gives the drink a crisp acidity and fruity aromas. You’ll want to use a quality cola here, like Fever-Tree’s Distillers Cola, which is rich with distilled botanicals and spices (and free of artificial flavors). For an elegant finishing touch, serve it in a sleek coupe glass and garnish with a lemon twist for citrusy zing.
This recipe is shared in partnership with Fever-Tree.
—The Editors
Ingredients
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2 ounces
dark rum
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2 ounces
amaro
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3 ounces
Fever-Tree Distillers Cola
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3 ounces
Champagne
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2 dashes
Angostura bitters
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Lemon twist, for garnish
Directions
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To a cocktail shaker filled with ice, add the rum and amaro. Shake vigorously to combine for about 10 to 20 seconds, or until the shaker is frosty and cold.
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Strain into a chilled coupe glass and top with the cola and Champagne. Add a few dashes of the bitters and garnish with a lemon twist. Serve and enjoy.
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