Cap Haitien Rum & Honey

From Wikipedia: “Cap-Haïtien (Okap or Kapayisyen in Kréyòl) is a city of about 190,000 people on the north coast of Haiti.” After the 2010 earthquake, relief supplies were delivered to Cap-Haïtien’s port.

Anyhow, the drink:

  • 3/4 jigger Bacardi (1 1/4 oz Rhum Barbancourt 15)
  • 3/4 jigger aged dark rum (1 oz Cruzan Dark)
  • 1 to 2 tsp strained honey (2/3 oz honey syrup*)

Stir well in an old-fashioned glass, then add half a glass of cracked ice and stir again. “No bitters, no garnish.”

Mmmm, sweetened rum! Not a bad drink, certainly, but a little too simplistic for me to get excited about it. Contrary to Baker’s injunction, this is much, much better with a dash of Angostura bitters.

I made this before I switched to a two-ounce jigger, and boy, the rum measurements would’ve been easier if I’d switched sooner.

Cap Haitien Rum & Honey: ★★★☆☆ 

* To make honey syrup: Mix one part honey with one part hot water, and stir until honey is dissolved.

2 Responses to “Cap Haitien Rum & Honey”

  1. Elizabeth says:

    I think this is the first drink you’ve written about that I’d be willing to try.

  2. Jeff says:

    Aw, c’mon, Liz. Live a little.


Leave a Reply to Elizabeth