Adapted from Thom Ray of Rudi’s Portsmouth.

1½ ounces Malibu Coconut Rum
½ounce X-Rated Fusion Liqueur

½ ounce pineapple juice
½ ounce grapefruit juice
splash grenadine
1 orange slice

Combine rum, Fusion, and juices in cocktail shaker. Shake and strain into a martini glass. Garnish with the orange slice.

Makes 1 serving

Adapted from Thom Ray of Rudi’s Portsmouth.

1½ ounces Pyrat XO Rum
½ ounce blackberry brandy
½ ounce amaretto
3 ounces pineapple juice
1 orange slice
1 maraschino cherry

In a cocktail shaker filled with ice, combine the rum, brandy, amaretto, and pineapple juice. Shake well, then pour over ice in a tall glass.  Garnish with the orange slice and cherry.

Makes 1 serving

Ben Jones knows a good rum when he drinks it. No wonder: his mother’s family founded Rhum Clément on the island of Martinique in 1887. “Growing up we always had a few bottles of Rhum Clément in the liquor cabinet,” Jones says. “My mother would serve guests Créole Shrubb for dessert, over ice cream, with fresh fruit and raisins. It was always a hit.” Clément Créole Shrubb is a rum-based orange liqueur.

Jones had no plans to enter the family business. His father was American; he was raised in Brunswick, Maine, and went to school in the United States. But when he started working with wine and spirits, he quickly discovered that the Clément family rum he grew up with was better than most on the American market. “I discovered that Clément Créole Shrubb and the rest of our portfolio of Martinique rhum agricole were truly unique. American imbibers were missing out!”

He returned to Martinique to inquire about bringing Rhum Clément to the U.S. Today, Jones lives in southern Rhode Island and manages North American export and distribution activities for two Martinique rhum agricole companies: Rhum Clément and Rhum J.M.

One of his most successful products has been his family’s famous Créole Shrubb. “It’s an old French West Indian cultural tradition based on a family recipe that goes back before we actually opened the distillery in 1887,” says Jones. “Because Créole Shrubb has been so successful, it’s really opened the door for consumers to discover the white and aged rhum agricole we are famous for in Martinique and in Europe.”

So, what’s Jones’s favorite cocktail? “The cocktail you just bought me,” he jokes. “And hopefully you were gracious to offer me something with Clément Créole Shrubb.”

Clément Margarita
Makes 1 Serving. Adapted from Tony Chapman of Hanover Street Chophouse.
Tony Chapman at Hanover Street Chophouse mixes up this unusual margarita using orange-scented Clément Créole Shrubb for a refreshing taste of the Caribbean

1 ounce Clément Créole Shrubb
1½ ounces Single Estate Tequila Ocho
1 ounce sour mix
1 ounce fresh lime juice
1 lime wedge
1 orange slice

In a cocktail shaker filled with ice, combine the Shrubb, tequila, sour mix, and lime juice. Shake well, then pour over ice or straight up in a tumbler. Garnish with the lime and orange slice.

Adapted from Loryn Taplin of Coppa.

2 ounces Meletti Amaro

¼ ounce lemon juice

3 ounces Prosecco, chilled

1 lemon slice

Pinch Maldon sea salt

In a cocktail shaker, combine Meletti Amaro and lemon juice. Shake well, then pour over ice in a Collins glass. Top with Prosecco. Garnish with the lemon slice and a sprinkle of the salt.

Makes 1 serving