R h u m C l e m e n t U S A . c o m

CLéMENT PREMIèRE CANNE RHUM AGRICOLE BLANCProduced using selected varieties of sugarcane from Habitation Clément, Première Canne is unique white rhum created from fresh pressed sugarcane juice, which is then softly distilled to capture the natural aromas and flavors of our sugarcane resulting in a well-balanced; smooth, super clean, white Rhum Agricole, loaded with character and flavor unlike any other rum in the world.

CLéMENT CANNE BLEUE RHUM BLANC AGRICOLECrafted from the intensely aromatic juice of one varietal sugarcane, Canne Bleue is an exceptional white rhum produced from only blue sugarcane. Clément Canne Bleue rests in a stainless steel vat and is slowly reduced over time with distilled volcanic spring water creating a remarkable well-integrated full-bodied white Rhum Agricole, loaded with character and flavor unlike any other rum in the world.

CLéMENT SELECT BARREL RHUM AGRICOLE VIEUxSelect Barrel is aged in particular previously used French oak barrels selected for their rich natural sweetness and intense aromatic qualities. The imaginative alchemy with this contemporary approach of reusing selected oak our cellar master has treasured results in a magnificent aged Rhum Agricole with well-balanced sweetness. Clément Select Barrel is characterized by its soft vanilla notes and remarkable smooth finish.

CLéMENT CRéOLE SHRUBB LIQUEUR d’ ORANGEA superb blend of the finest white and aged Rhum Agricole, married with macerated Créole spices and sun-bleached bitter orange peels and pulp. Créole Shrubb burst with luscious aromas and flavors reminiscent of Martinique. A staple of Caribbean culture, Créole Shrubb is the “secret ingredient” frequently used by celebrity chefs and creative mixologists around the world.

CLéMENT MAHINA COCO FRENCH CARIBBEAN LIQUORA bright French Caribbean coconut delicacy, Mahina Coco is crafted luscious pieces of young coconut soused with Rhum Agricole, which brings a soft and sweet roundness of the tropics. Try Mahina Coco simply on ice, with pineapple juice, or in exotic island cocktails and batidas.

CLéMENT SIROP DE CANNEFollowing a time-honored Clément family recipe, fresh pressed sugarcane juice is slowly reduced down over a low temperature with a maceration of crushed rolls of cinnamon, pulverized cloves and cracked vanilla beans to make our spiced sugarcane syrup. Known to have a drier flavor than typical sugar, our Sirop de Canne de-livers true “terroir-driven” character and a unique spice component to your favorite cocktails, or to finish culinary confections. It has been a secret ingredient for the world’s savviest mixologists who use Clément Sirop de Canne as an alternative sweetener to bring added depth and complexity to their contemporary concoctions.

M A RT I N I Q U E M A I TA I

1 oz. Select Barrel1 oz. Première Canne½ oz. Créole Shrubb

½ oz. Sirop de Canne½ oz. Orgeat Syrup

1 oz. fresh lime juice (reserve ½ lime shell for garnish)

Shake ingredients together without ice. Strain into an old-fashioned glass filled with crushed ice. Garnish with

spent lime shell and mint sprig.

RhumClementUSA.com

‘ T I P U N C H

1 ½ oz. Canne Bleue 1 bar spoon Sirop de Canne

1 lime disc (silver dollar-size twist cut off the edge

of a lime to capture a little pulp and zest)

Squeeze the lime to extract as much lime oil and juice as

possible. Add the Sirop de Canne and Première Canne. Add ice,

or don’t add ice… as you like in tradition of our Martinique ritual. Swizzle with a bois lélé

or a bar spoon

A G R I C O L E D A I Q U I R I

2 oz. Première Canne¾ oz. Sirop de Canne¾ oz. fresh lime juice

Shake with ice and strain into a chilled cocktail glass

Garnish with a lime wheel

H E M I N G W A Y

2 oz. Canne Bleue ¾ oz. fresh grapefruit juice

½ oz. fresh lime juice¼ oz. maraschino liqueurShake with ice and strain into a

chilled cocktail coupeGarnish with a brandied cherry

M A R Y P I C K F O R D

1 ½ oz. Première Canne ¾ oz. pineapple juice

¼ oz. maraschino liqueurA drop of quality grenadine syrup

Shake with ice and strain into a chilled cocktail glass

F R E N C H R I V I E R A

2 oz. Select Barrel½ oz. Benedictine

½ oz. dry vermouthGarnish: orange zest

Stir and strain into an old-fashioned glass with one large ice sphere; or

strain into a chilled rocks glass

E L P R E S I D E N T E

1 ½ oz. Première Canne ½ oz. Créole Shrubb¾ oz. dry vermouth

1 dash of Angostura bittersGarnish: large orange zest

Stir all of the ingredients in a mixing glass with ice to chill and strain into a

chilled cocktail coupe

“ R E V E R S E ” M A R GA R I TA

2 oz. Créole Shrubb1 oz. premium tequila¾ oz. fresh lime juice

Shake and strain into a cocktail glass rimmed with lime and salt (optional)

Garnish with a lime

C R E O L E S I D E C A R

2 oz. Select Barrel1 oz. Créole Shrubb

¾ oz. fresh lemon juiceShake and strain into a chilled cocktail

glass with a partially sugared rimGarnish with a large lemon zest

C R E O L E R O Y A L E

1 oz. Créole Shrubb4 oz. chilled Brut Champagne

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)

N O T T I N G H I L L

2 oz. Première Canne ½ oz. Sirop de Canne½ oz. fresh lime juice

¼ oz. Campari2 dashes of AbsintheGarnish: lime wheel

Shake with ice and strain into a chilled cocktail glass.

CLASSICCOCKTAILS

M A H I N A C O L A D A 2 oz. Clément Mahina Coco

1 ½ oz. Clément Première Canne 2 oz. pineapple juice

1 cup of iceShake hard (or blend)

and serve