Trois-rivières Recipe
Clement Rhum Agricole, Passionfruit Nectar, Cocchi Vermouth di Torino, Calamansi
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Ingredients
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Cocktail
Garnish
Method
Preparation
- 1
- 2
Juice calamansi
If using fresh calamansi, halve and juice enough to yield 0.5 oz (about 3–4 small calamansi). Strain to remove seeds and pulp if you want a smoother texture.
Mixing
- 3
Add 2 oz Clement Rhum Agricole, 0.75 oz passionfruit nectar, 0.75 oz Cocchi Vermouth di Torino, 0.5 oz fresh calamansi juice, and 0.25 oz simple syrup to a cocktail shaker.
- 4
Fill the shaker two-thirds full with fresh ice.
- 5
Shake vigorously for 12–15 seconds until the shaker is very cold and the outside is frosted. The passionfruit nectar thickens the liquid, so a good, energetic shake helps integrate flavors and chill the cocktail properly.
- 6
Discard ice or water from your chilled serving glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a fine mesh strainer over the Hawthorne/strainer to catch any small bits of pulp or ice shards, yielding a clean, silky drink.
Garnish & Serve
- 7
Float a calamansi wheel on the surface or rest it on the rim. If using, place a dehydrated passionfruit slice or a few seeds on the surface for visual contrast and a hint of texture.
- 8
Serve immediately. The drink should present a balanced interplay of grassy agricole funk, bright tropical passionfruit, rounded aromatics and bitterness from the Cocchi Vermouth, and a zippy citrus lift from calamansi.
