A new cocktail at Houston, TX restaurant Coltivare is called the Namesake. It’s made with Haiti’s premium ancestral rum spirit, Saint Benevolence Rum Clairin, and freshly grown ingredients from Coltivare’s on-site garden.
During a recent visit to New York, Coltivare Chef Ryan Pera ran into an old friend who introduced him to the Haitian rum and “he was very excited to get it in the building once he got back to Houston,” says bar manager Rebecca Johnson. “With its earthy notes like gravel and smoke mixed with banana, peppercorn, and clove we knew we had to add it to our cocktail menu.”
Coltivare’s newest bar team member, Chris Torres, decided to take on the challenge and embrace the garden offerings the restaurant had, adding passion fruit and Thai basil. The Namesake is topped with Topo Chico sparkling water and Peychaud’s bitters, creating a more elevated, complex taste profile.
“When the cocktail all comes together, the earthiness of the rum mixed with the sweetness from the passion fruit make for a delicious balanced cocktail with a rich texture,” Johnson says.
Namesake
Ingredients
- 1 ½ oz. Saint Benevolence Rum Clairin
- ½ oz. Lemon juice
- ½ oz. Passion fruit puree
- ½ oz. Simple syrup
- 1 oz. Topo Chico
- 4 dashes Peychaud’s bitters
- 3 sprigs Thai basil
Instructions
- Combine first four ingredients and shake.
- Double strain into a Collins glass with pebble ice.
- Top with Topo Chico.
- Top with Peychaud’s bitters.
- Garnish with a Thai basil sprig.
