Rum Journal: A Cactus-Based Rum Cocktail From Bonaire

Above: the beach at the Harbour Village in Bonaire

By Sarah Greaves-Gabbadon
CJ Travel Editor

Bonaire’s kadushi cactus thrives in the Dutch-Caribbean territory’s arid climate, growing up to 30 feet tall. And since 2009 the night-blooming succulent has been used to make the world’s only cactus liqueur, Cadushy of Bonaire, which adds a distinctive tang – but, thankfully, no thorns – to this cocktail served at the island’s Harbour Village Beach Club. Who knew drinking a cactus could be this much fun?

Kadushi Breeze

Ingredients

1½  ounces Cadushy of Bonaire liqueur

1½ ounces Bacardi white rum

1 lime

5 mint leaves

1 egg white

Method:

Finely chop lime and mint and put into a shaker. Add all alcohol, egg white, and ice, and shake vigorously. Pour into a rocks glass garnished with a lime wedge and mint leaf.

— CJ

 

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