Cocktail & Other Recipes By Spirit Rum Cocktails

Snap, Chat & Rum

bright-green Snap, Chat & Rum cocktail in a coupe, garnished with a fennel frond

Afrohead Rums

When spring rolls around, your drinking habits likely change. No more Eggnog, for starters, and the warming whiskeys take a backseat to fresh, bright cocktails made with gin, vodka and rum. If you want a drink that evokes spring from its vibrant color to its garden flavors, try the Snap, Chat & Rum.

This cocktail features lightly aged rum, lime juice, sugar snap pea and fennel puree, and simple syrup. The puree is the star of the show, contributing the bright-green color and fresh vegetal notes to the drink. Fortunately, it’s easy to make by blending a handful of sugar snap peas with a fennel bulb and water, and then straining out the solids. You’re left with a bright-green liquid that can be employed in this cocktail and others.

The Snap, Chat & Rum was originally made with Afrohead Briland 07, a seven-year-old rum from Trinidad with notes of creamy honey and toasted oak. Go ahead and use it if you can find it. Otherwise, feel free to enlist your favorite aged rum—just stay away from anything too old and oaky, as the wood flavors can overpower the fresh puree. Finally, garnish the drink with a fennel frond to enjoy its unmistakable aromatics with each sip.


  • 1 1/2 ounces aged rum

  • 1 ounce lime juice, freshly squeezed

  • 1 1/2 ounces pressed sugar snap pea and fennel puree*

  • 3/4 ounce simple syrup

  • Garnish: fennel frond


  1. Add the aged rum, lime juice, sugar snap pea and fennel puree, and simple syrup into a cocktail shaker with ice and shake until well-chilled.

  2. Strain into a chilled coupe glass.

  3. Garnish with a fennel frond.

*Pressed sugar snap pea and fennel puree: Add 1 cup fresh sugar snap peas, 1 fennel bulb (trimmed) and 1/4 cup water in a blender and blend until pureed. Fine-strain through a cheesecloth and discard solids. Best if used same day; refrigerate any extra puree.