Darboussier Recipes
Mojito
The Mojito is a refreshing Cuban classic that combines the sweet taste of mint with a tangy touch of lime, perfect for a sunny day.
Ingredients
- 50 ml white rum
- 30 ml fresh lime juice
- 20 ml sugar syrup
- A few mint leaves
- Club soda
- Ice cubes
Recipe
In a glass, add the mint leaves and sugar syrup. Use a muddler to gently crush the mint to release its aromas. Add the lime juice and white rum. Mix well. Fill the glass with ice cubes. Top up with club soda. Stir gently and garnish with a sprig of mint and a slice of lime.
Darb Passion
The Darb Passion is a refreshing Caribbean cocktail that blends the vibrant flavors of Maracudja, ginger, and lime with the smoothness of Darboussier Rum.
Ingredients
- 60 cl of Maracudja punch
- 20 cl of ginger syrup
- 50 cl of lime punch
- 20 cl of Darboussier Rum
Recipe
In a large glass, mix Maracudja punch, ginger syrup, lime punch, Darboussier Rum, and top off with Ginger Beer before serving.
The Traditional Ti'Punch
Ti'Punch is a traditional Caribbean cocktail that highlights the simplicity and purity of agricultural rum, enhanced with a touch of lime and cane sugar.
Ingredients
- 50 ml agricultural rum
- 10 ml cane sugar syrup
- 1 lime wedge
- Ice cubes (optional)
Recipe
In a glass, squeeze the lime wedge. Add the cane sugar syrup and mix.Pour in the agricultural rum.Stir well.Serve with or without ice, according to your preference.
Daiquiri
The Daiquiri is a classic cocktail that combines the sweetness of rum with the tartness of lime, creating an elegant and refreshing drink.
Ingredients
- 50 ml white rum
- 25 ml fresh lime juice
- 15 ml sugar syrup
- Ice cubes
Recipe
In a shaker, combine the white rum, lime juice, and sugar syrup.
Add ice cubes to the shaker.Shake vigorously for about 15 seconds.Strain into a chilled cocktail glass.Garnish with a lime slice if desired.
Mai Tai
Le Mai Tai est un cocktail exotique aux saveurs complexes, qui mêle rhum, agrumes et une touche de liqueur d’amande pour un goût inoubliable.
Ingrédients
- 30 ml de rhum blanc
- 30 ml de rhum ambré
- 15 ml de liqueur d’amande (orgeat)
- 15 ml de triple sec
- 20 ml de jus de citron vert frais
- 10 ml de sirop de sucre
- Glaçons
Recette
Dans un shaker, combinez le rhum blanc, le rhum ambré, la liqueur d’amande, le triple sec, le jus de citron vert et le sirop de sucre. Ajoutez des glaçons au shaker. Secouez bien pendant environ 20 secondes. Filtrez dans un verre rempli de glace pilée. Décorez avec une tranche d’orange et une cerise au marasquin.