from PDT

  • 2 oz. Neisson Rhum Réserve Spéciale
  • 1 barspoon Martinique Sugar Cane Syrup
  • 1 Disc of Lime

Squeeze the lime disc on both sides (to express the oil from the peel and juice from the flesh) into a chilled rocks glass. Add everything else and top with pebble ice. Swizzle, then top with more pebble ice and swizzle again. No garnish.

Ed Hamilton, who exports rhum from Martinique, is largely responsible for importing this Caribbean classic to the United States. —Ed Hamilton, Rums of the Eastern Caribbean, 1997