1 1⁄2 oz Rhum Agricole (Blanc such as Rhum JM.)
1⁄2 oz Apricot liqueur
1⁄2 oz Falernum
1⁄2 oz Dry vermouth
1 twst Orange peel (As garnish)

Stir with ice, strain into a coupe, and garnish with an orange twist.


Rhum agricole and apricot liqueur are an amazing pairing. Herbal, citrus, and spice notes here complement this duo.


A drink of the day at Loyal Nine back in 2016 where I was inspired by Martin Cate's Abricot Vieux and John Gertsen's Rhum Agricot that he crafted at Drink. Named after Mount Pelée, the active volcano that occasionally destroys rhum distilleries and towns on Martinique. The drink later made the main menu.

Cocktail summary
Posted by yarm on
Created by
Frederic Yarm, Loyal Nine, Cambridge, MA.
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author's original creation
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(15 ratings)
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From other users
  • Made it with a pretty assertive Haitian rum which dominated. I wouldn't say overwhelmingly sweet, though it did leave me a little sticky-lipped. Would this work on crushed ice, à la some 'Ti Punch servings?
  • Too sweet for me as written. Added some Peychauds and another ds Ango
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I have used Damoiseau 55%, Luxardo Apricot Liqueur, Noilly Prat Dry Vermouth and Bitter Truth Orange Bitters. It turned out overwhelmingly sweet with some bitterness. Maybe you could tone down the falernum and up the vermouth to be more balanced.

yarm commented on 11/05/2021:

Hopefully that 'é' cuts the sweetness back. In the 6 months that the drink was on the menu, it never got a complaint or a return, but it never faced the dry palate of Kindred Cocktails users.

Don't listen the sourpusses, Fred - we liked it a lot.!

We don't all have dessicated palates. I have been known to sip on some Benedictine from time to time, and I have subbed Blanc vermouth for Dry in a Martini without falling over. Thanks, Zachary