I ran across this recipe from cocktail developer extraordinaire Nathan Robinson and thought I’d try it. It didn’t hurt to use one of my favorite rums, the unaged Clairin from Saint Benevolence. This is a wonderful cocktail.
I decided to use some of this year’s most highly anticipated new rum releases and put them into a cocktail together. I love the Worthy Park 109, which is a Dark Jamaican rum that to me approaches the flavor profile of a Demerara rum. And the aged Clairin expression from Saint Benevolence is an amazing alternative for cocktails calling for an aged rum from Martinique.
So, I chose a cocktail where the new rums would drop right in. The Three Dots and a Dash is a popular Don the Beachcomber cocktail, the recipe for which was unearthed a few years ago by Jeff “Beachbum” Berry. Thanks, Bum!
Three Dots and a Dash (modified) ½ oz Lime Juice ½ oz Orange Juice ½ oz Honey Syrup ¼ oz Falernum ¼ oz Pimento Dram 1½ oz Saint Benevolence Aged Clairin ½ oz Worthy Park 109 Jamaica Rum 1 dash Angostura Bitters 6 oz Crushed Ice Flash blend and garnish with three cherries (three dots) and a pineapple (and a dash)
I’m such a big fan of Saint Benevolence rum, especially their Rum Clairin expression. An unaged rum from Haiti, I’ve long extolled the virtues of this flavorful, savory spirit.
The newly available aged expression is the same rum, just aged in barrell for at least a year. A great way to see how barrel aging changes a spirit, and makes the rum more approachable for many consumers.
It tastes great on its own, not “too oaky.” And it is wonderful in a Mai Tai of course. Had to use one of my tall Saint Benevolence glasses.
Saint Benevolence is worth seeking out. I bought my bottle of Aged Clairin at Bitters & Bottles.
One of the highlights of the California Rum Fest was the rums from Saint Benevolence. Two of their expressions are Clairins from Haiti, and profits from the business are funneled back to medical, educational, and economic charities in Haiti. Saint Benevolence is currently available in nine states, Canada, and the U.K. I’m a big fan of the unaged Rum Clairin expression.
I took another pass at tasting on their new aged rum This is the same clairin that’s been available for a couple years, but aged for at least a year. This aged version does present some different tasting notes including vanilla and spice. Totally worth seeking out.
After dinner at Palmetto, we walked around over to The Kon-Tiki Room for more cocktails. It was a fun vibe and the bartenders were so helpful at working with us on our orders.
I had a fantastic Fogcutter and then asked for Mai Tai made with the aged rum Clairin from Saint Benevolence. While the spirits selection at The Kon-Tiki Room is not as vast as the original Kon-Tiki location at 14th and Webster, they do have some interesting expressions and the bartenders were accommodating to use an alternative spirit in one of their standard cocktails. A little extra orgeat and the Clairin Mai Tai was very good and a nice change of pace.
We were bummed the frozen Disco Banana wasn’t quite ready when we got there around 6:30. That was the only glitch during our Kon-Tiki Room visit. The checking of vaccination status and the requirements for masks when not drinking was not problem during our visit.
Thankfully, I was able to extract the remaining cork using a wine corkscrew. And then I used a cork from an old empty bottle.
The Saint Benevolence Rum Clairin is a delicious and savory rum that is different than the pot still rums from Jamaica or Barbados, but also not the same as rhums from Martinique. It is heavy, but not grassy. Super flavorful even in a Mai Tai. Seek it out.