Sure, you’ll find a lot of recipes for hot buttered rum this week, or perhaps an early egg nog with spiced rum.
But why not go grand?
That’s where our favorite new recipe comes in: the Creole Royale, a French Caribbean take on the classic Kir Royale champagne cocktail.
It’s a mix of classic champagne and the famous Rhum Clement Creole Shrubb liqueur (a mix of both white and aged rhums agricoles and sun-bleached bitter orange peels, along with macerated Creole spices.
Here’s how to make it, courtesy of Rhum Clement itself:
1 oz. Créole Shrubb
5 oz. chilled Brut Champagne (We recommend Bollinger)
1 dash of Angostura bitters
In a chilled champagne flute, add Créole Shrubb and gently pour Champagne on top until the glass is full. Add a dash of bitters and stir.
(This cocktail is easily modified by adding a splash of grapefruit juice, and other bartenders have modified it to with stone fruits as well)