Perfect for a warmer summer day (or making you feel like you’re in the tropics when it’s too cold outside to think), the Sugarcane is the kind of rum cocktail that goes down too quickly. If you find yourself pounding the midtown pavement mid August heatwave, slip inside Fine & Rare for an immediate cool down and the sense of escape you’ve been looking for.
Located in bustling Midtown Manhattan, Fine & Rare is the place to go for delicious food and hard-to-find spirits, alongside some of New York’s best cocktails. If you’re looking to indulge in the middle of it all, this is the place to be, and you can’t go wrong with the Sugarcane:
Sugarcane
- 1.5 oz pineapple, mango infused Three Star Plantation white rum*
- 3/4 oz fresh lemon juice
- 3/4 oz vanilla infused simple syrup**
- Garnish with a dehydrate mango and a orchid
Pour all ingredients into a shaker. Shake. Garnish with a dehydrated mango and an orchid.
* Place one cup of pineapple cubes in a jar along with one cup of mango cubes with 12 ozs of rum, close the lid and give it a good shake. Keep stored in a dark, cool space. Leave to infuse for 3–4 days, shaking the jar each day. Strain the rum through a muslin cloth and bottle the gin. Enjoy chilled and drink within 1 month of making.
** Add 1/2 cup water and 1/2 cup sugar to a small saucepan over medium heat. Stir until sugar is dissolved. Let cool, then stir in 1 teaspoon vanilla extract. Strain into a jar or bottle and seal tightly with a lid.
Other cocktails from Fine & Rare:
