Rum Journal: A Rum Toddy From St Lucia’s Cap Maison
By Sarah Greaves-Gabbadon
CJ Travel Editor
Nothing warms up winter like a rum toddy. And at St. Lucia’s Cap Maison they really bring the heat by using their own signature rum blend, aged with St. Lucian vanilla pods in oak barrels. In this recipe Jasper Kok, the resort’s assistant food & beverage manager, adds mango, citrus, house-made cream of coconut and fresh mint to the traditional toddy preparation, and serves it chilled in an iced copper mug. It’s a contemporary riff on the classic cold remedy that almost makes us look forward to our first sniffle.
Ingredients
3 ounces aged rum (St. Lucia’s Admiral Rodney works well)
4½ ounces mango puree
1½ ounces fresh lime juice
½ shot sugar syrup
¾ ounce coconut cream
ice cubes and crushed ice
mint leaves
Method
In a shaker add rum, lime juice, simple syrup, mango puree, coconut cream, a handful of mint leaves and a large scoop of ice cubes. Firmly “shock” shake the mixture so the ice cubes only “bruise” the mint leaves. Empty an iced mug or cocktail glass and refill with crushed ice. Strain contents of the shaker over the ice, and garnish with lime wedge and mint.
