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Rhum Agricole, Cachaça, Amaretto, Banana Liqueur, Super Lime Juice, Gomme, Cherry
Bartender Liz Dabecco of Standby | Detroit, MI
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Gomme:
Yield: 1 quart
110 grams arabica gum powder
680 grams granulated sugar
Super Lime Juice:
Yield: 650 milliliters
Juice and peels of 6 limes
20 grams citric acid
10 grams malic acid
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce rhum agricole
¾ ounce cachaça
½ ounce amaretto
¼ ounce banana liqueur
Maraschino cherry
METHOD
For the Gomme:
In a mixing bowl, combine arabica gum powder and 120 grams warm water until a paste-like consistency is achieved. Transfer to an airtight container and let sit at room temperature overnight. The next day, in a pot over medium-high heat, bring 240 grams water to a simmer. Add sugar and stir until fully dissolved. Remove from heat and stir in the arabica gum paste. Mix until combined. Transfer to an airtight container and refrigerate.
For the Super Lime Juice:
In a mortar and pestle, add lime peels, citric acid, and malic acid. Muddle until mixture is well combined. Transfer to an airtight container and let sit 4 hours at room temperature. Strain mixture into a Vitamix Commercial blender, discarding solids. Add lime juice and 500 grams water. Blend until smooth. Strain, bottle, and reserve.
To Assemble and Serve:
In a shaker with ice, add rhum, cachaça, liqueurs, ¾ ounce Super Lime Juice, and 1 barspoon Gomme. Shake 30 seconds and double strain into a chilled coupe glass. Garnish with cherry.
