Happy Friday once again!

I’ve been thinking about this recurring column and how I can (pardon the pun) mix it up a little bit. Lately I’ve fallen back into the works of Charles H. Baker’s Gentleman’s Companion. A book about his experiences travelling the world and the drinks and stories that came with those adventures (seriously, read about this guy). He’s got some good ideas in the book that I’ve made before. Plus they seem to be fairly rare to see in the wild so they’ll definitely be new to me. As a joke to Mrs. Sharkbait, I referenced the woman who went through Julia Child’s Art of French Cooking and said I should do the same thing, but with The Gentleman’s Companion. She said it was a good idea, and I’m seriously considering it. We’ll see if that is something I do. But for now, let’s get to this week’s drink: The Martinique Crusta. This rum drink comes from the French West Indies, and should be perfect for the super hot summer we’re having. Plus I get to use my Martinique rum I brought back from St. Martin! It also has a pretty cool sounding presentation:

This effective and eventful drink uses no man-made cup, but the reversed skin of a small orange or lemon, first moistened inside and on the Up with lemon juice or rum, then dipped in lots of fine white sugar, until encrusted evenly on inner yellow side of the whole re-versed skin. . . . Now stand this in any stemmed glass that will fit it.

The other method is to peel off a small orange, or lemon, in a single unbroken spiral. Take a small goblet, moisten inside with lemon juice or rum, then line with the spiral peel, and the whole dipped in fine sugar, leaving what clings, clinging.

Now chill either type of container for a good hour in the refrigerator, and into it strain the following, after shaking well with cracked ice:

St. Croix or other Martinique rum, Maraschino, 1 tsp, scant
1 1/2 jiggers Angostura, 3 dashes
Lime, juice, 1 average size Gomme syrup, 1 tsp, to taste

Garnish with a stick of fresh pineapple, a slice of orange, or any-
thing that suits.

I did not go for the complete fruit inversion. I did the lemon peel in the glass. Though I am willing to give it a shot later on.

Nose: Sweet and fruity. Lime garnish is good, adds a citrus aroma. Would have maybe preferred pineapple of orange

Taste is cold and sweet, with a slightly sour finish. The distinct rhum flavors do come through, but the earthy tones present here really are toned down a lot by the lime and the bitters. I kinda like that if we’re being honest. Rhum Agricole is very distinct flavor wise compared to other rums, and that might turn some people off. But this would be a good introduction or way to ease someone into this style of rum.

It’s also nowhere near as sweet as I thought it would be. I was thinking that getting sugar to coat the glass as well as a tsp (more or less) of syrup would be too much, but it really isnt. I suspect its required given the amount of lime juice you can extract from 1 average size lime as the recipe calls for. Also, I want to try again if and when I can get my hands on some gomme syrup. Simple can be used as a substitute as I’ve done here. But I think the texture of the drink suffers a little bit. From what I’ve read, gomme syrup can add a softer texture and mouth feel (as well as a slightly different flavor) than plain simple syrup does. So I think it’s needed to try this again for comparison sake.

As a result, the finish definitely skews more on the tart side than on the sweet side. The sugar can only do so much before it falls victim to the lemon rind (and juice if you choose to moisten the glass) or the full limes worth of juice. It’s there but doesn’t last very long on the palate. When it goes, you’re left with a citric sour combo of lime with a hint of lemon that hangs on after you’ve finished the sip. A good way to keep yourself in check after 2 and a quarter ounces of rum, but it does get old rather fast.

I very much like this. It is tropical so good for this time of year, and takes a hard ingredient like Rhum Agricole and makes it work in an excellent cocktail. As I mentioned earlier, I’ll definitely be going with the inverted peel presentation next time, for extra style points.

(Banner image courtesy Matthew Tetrault Photography)