The Rum Rangoon is a flavorful cocktail created by bartending vet Jim Meehan. Drink one, and it’s like being transported on an instant Caribbean vacation. The beach and breeze are missing, but the tropical vibes are still strong.
To make the drink, Meehan begins with Banks 5-Island Rum, a blend of three-to-five-year-old rums from five different islands: Trinidad, Jamaica, Barbados, Guyana and Java. It’s rich and complex, despite its clear color, and makes a great base in cocktails. From there, he enlists Clément Creole shrubb, fresh lime juice, Martinique sugar cane syrup, aromatic bitters and orange bitters.
That Creole shrubb is an orange liqueur made from a blend of aged and unaged French Caribbean rums, which are macerated with sun-dried orange peels and Caribbean spices. It’s richer, spicier and more complex than many other orange liqueurs on the market, so it does particularly magical things in cocktails, especially those made with rum.
The Martinique sugar cane syrup is a bottled product that’s exactly what it sounds like: a sweet syrup made from Martinique sugar cane. It’s popular in drinks like the Ti’ Punch (rhum agricole, lime and sugar) but is versatile enough to work in a variety of tropical-leaning drinks. If you can’t find this particular sweetener, you can always use simple syrup, which is easy to make at home by combining equal parts sugar and water.
Add the lime juice for balance and the bitters for an extra dose of structure and flavor, and you’ll channel the Caribbean with each sip.
Add the rum, Creole shrubb, lime juice, sugar cane syrup, Angostura bitters and orange bitters into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with an orange wedge.