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Nominated for Tales of the Cocktail 2008 Spirit Award for Best Cocktail Writing


Rhum Clement Rhum Vieux Agricole V.S.O.P. Rum PDF Print E-mail
Written by Debra C. Argen   
Rhum Clement Rhum Vieux VSOP RumRhum Clément Rhum Vieux Agricole V.S.O.P. Rum, made in Martinique, is  sensationally smooth rum with a heritage that dates to 1887. Today, Habitation Clément is one of the oldest estates on the island. Founder Homère Clément would be proud that his descendants continue his tradition of making exceptional rhum agricoles.

 


Homère Clément, born in 1852 in Trinité, Martinique, acquired the Habitation and founded Rhum Clément in 1887. After his death in 1923, his son Charles, and Charles's sons, Georges-Louis and Jean-José, continued what Homère had created at Habitation Clément.

Clement Maison in Martinique
Clement Maison in Martinique

Ben Jones, a descendant of Homère Clément, continues the Clément family tradition by introducing the family of Rhum Clément products, Rhum Vieux Agricole V.S.O.P. Rum, Rhum Clément Liqueur Créole Shrubb Clément Première Canne Rhum Agricole, White Rhum, Rhum Clément, Rhum Clément X.O., and Rhum Clément Cuvée Homère internationally.

Speaking with Ben, he told me that what makes the Clément products so special is that Martinique is blessed with volcanic soil and a hot and humid climate. There is a lot of rain and good drainage. The winds from the Atlantic Ocean create a natural type of "air conditioning" to cool down the sugar cane. Another defining factor is that Martinique makes what they call "rhum agricole," which is rum made from freshly crushed sugar cane juice, as opposed to other parts of the world that make rum from molasses. The nose of rhum agricole is unlike any other type of rum, it has freshness, lots of herbal notes, and a pronounced sweetness that also comes across on the palate. The combination of soil, air, rain, and ventilation, in addition to the unique attributes of the sugar cane, all contribute to the unique taste of Rhum Clément. Coupled with the talents of the Master Distiller Emanuel Becheau, and Robert Peronet, an icon in Martinique, who has been the Cellar Master for the past 14 years at Clément, they ensure that the tradition of exceptional quality is in each bottle.

Robert Peronet - Rhum Clement's Cellar Master
Robert Peronet - Rhum Clement's Cellar Master  

Rhum Clement Rhum Vieux Agricole VSOP RumRhum Clément Rhum Vieux Agricole V.S.O.P. Rum: 40% alcohol, has a rich mahogany color. It is made from the finest white rums of the same vintage selected by the Cellar Master, and then carefully aged in oak barrels at Habitation Clément in Martinique.

Tasting Notes: On the nose, there is a fresh and honeyed sweetness, layers of delicious spices of nutmeg and allspice, and cocoa. On the palate, the notes are balanced, honey and spice, with a delightfully smooth, long, lingering finish.

Although perfect for sipping, to show the versatility of the product, I created cocktail recipes as well as savory and dessert recipes using Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum. Bon Appetit!

 


The Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum Cocktail and Culinary Menu
All Recipes Created by Luxury Experience Mixologists
Debra C. Argen and Edward F. Nesta 

Cocktails
Luxury Experience's The Beguine
Luxury Experience's Fig Martini
Luxury Experience's TamTam

Culinary
Luxury Experience's Phyllo Wrapped Baked Brie with
Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum Kumquat Chutney with Almonds
Luxury Experience's Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum
Coconut Mousse and Bananas Fosters Mousse Parfait
with Praline Walnuts

The Cocktail Recipes

One of the traditional ways on Martinique to drink Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum is a Ti Punch, which they create by adding a tiny squeeze of fresh lime and a bit of sugar cane syrup or sugar to a small amount of rum and drink without ice.

Luxury Experience's The Beguine cocktail pays homage to the Martinique dance and music that is similar to a slow, sensual rumba, and was popular in the 1930s. It incorporates Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum, muddled kumquats, homemade orange sugar, cream soda, and Fee Brothers Old Fashioned Bitters to create a refreshing cocktail with depths of flavor.

Luxury Experience's The Beguine - Photo by Luxury Experience

Luxury Experience's The Beguine
Yield:              1 Cocktail
Glass Used:    Rocks Glass

Ingredients:

1.5
Ounce
Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum
2.5
Ounces
Polar Fountain Style Cream Soda
2
 
Kumquats, quartered, seeds removed
½
 
Orange, peel
1
Teaspoon
Homemade Orange Sugar (recipe below)
2
Dashes
Fee Brothers Old Fashioned Bitters
1
 
Kumquat Wheel, for garnish

Method for the Orange Sugar: Remove peel from half of an orange. Place peel between 2 sheets of paper towel, and microwave for 2 minutes. Turn paper towel over and microwave for 1 minute. Check orange peel. The peel needs to be dry, but not brown. If needed, microwave for 1 additional minute. Pulverize peel in a grinder. Add 1/8 cup granulated sugar to the pulverized peel and process for 2 seconds to just incorporate sugar and powdered peel. Add an additional 1/8 cup sugar granulated sugar to the mixture and set aside. Reserve the orange for another use.

Method for Cocktail: Pour a small amount of the orange sugar on a saucer, rim rocks glass with a wedge of kumquat and roll in orange sugar. Set aside. Muddle kumquats with 1 teaspoon orange sugar in a large mixing glass, add Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum and muddle to dissolve the sugar. Add the cream soda, Fee Brothers Old Fashioned Bitters, and stir with long handled spoon. Fill rocks glass with ice. Pour cocktail over ice. Garnish with kumquat wheel.

Luxury Experience's Fig Martini combines Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum, a Kadota fig, fig syrup, light cream, Polar Birch Beer Soda, and Clément Sirop de Canne (cane syrup) into a sophisticated cocktail that is lightly dusted with Allspice. Break out the blender for a smooth, but not frozen, cocktail.

Luxury Experience's Fig Martini - Photo by Luxury Experience

Luxury Experience's Fig Martini
Yield:              1 Cocktail
Glass Used:    Martini Glass

Ingredients:

1.5
Ounces
Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum
1
 
Roland (brand) Whole Kadota Fig in Light Syrup, canned
0.5
Ounces
Syrup from Roland Whole Kadota Figs in Light Syrup, canned
0.5
Ounce
Light Cream (or Half & Half)
1
Ounce
Polar Birch Beer Soda
0.5
Ounce
Clément Sirop de Canne (cane syrup)
2
 
Ice Cubes
 
Dash
Allspice, for garnish

Method for Cocktail: Chill Martini glass and set aside. In a blender, add all ingredients except the allspice. Blend until smooth. Pour into chilled Martini glass, lightly dust with allspice.             

Luxury Experience's TamTam cocktail is a takeoff on the classic Cuba Libre (rum and coke), using Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum, Tamarind Soda, Fee Brothers Cherry Bitters, and a tiny squeeze of fresh lime.

Luxury Experience's Tam Tam - Photo by Luxury Experience

Luxury Experience's TamTam
Yield:              1 Cocktail
Glass Used:    Rocks Glass

Ingredients:

2
Ounces
Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum
2
Ounces
Jarritos Tamarind Soda
2
Dashes
Fee Brothers Cherry Bitters
1
Squeeze
Fresh Lime Juice
1
 
Maraschino Cherry and Lime Wheel, garnish

Method for Cocktail: Fill a rocks glass with ice. Add ingredients. Garnish with maraschino cherry and lime wheel.

The Culinary Recipes

Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum is a delectable ingredient that offers surprising layers of flavors to savory as well as sweet culinary recipes.

Luxury Experience's Phyllo Wrapped Baked Brie with Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum Kumquat Chutney combines rum, kumquats, lemon, sugar, and almonds, with a hint of savory with oregano and rosemary, and is perfect to serve as a first course or as a cheese course. The chutney is also wonderful as a topping for cheesecake, spread on buttery biscuits or scones, or even heated and served over ice cream. The chutney may be made ahead and stored in the refrigerator to use for whenever inspiration strikes. 

Luxury Experience's Phyllo Wrapped Brie - Photo by Luxury Experience  

Luxury Experience's Phyllo Wrapped Baked Brie with Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum Kumquat Chutney
Serves:  4

Ingredients:

3
Ounces
Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum
2
Ounces
Water
0.5
Ounce
Lemon Juice, fresh
2
Cups
Kumquats, chopped and seeds removed
1
Teaspoon
Lemon Zest
1/8
Cup
Oregano, fresh, finely minced
1
Teaspoon
Rosemary, fresh, finely minced
¼
Teaspoon
Salt
2/3
Cup
Sugar
¼
Cup
Slivered Almonds, unsalted, toasted
1
Stick
Cinnamon
8
Ounces
Brie, round (4.5 inch diameter)
1
Package
Athens Fillo (Phyllo) Dough
1
Ounce
Butter, melted

Method for the Kumquat Chutney: Wash kumquats. Quarter lengthwise, remove seeds, and chop in thirds. In a saucepan, add all ingredients with the exception of the almonds, and bring mixture to a boil. Reduce to a simmer and let cook until mixture is reduced to 1 cup, about 12 minutes, stirring occasionally. Mix in the almonds and simmer 2 minutes. Remove from heat, remove cinnamon stick, and let chutney cool. Refrigerate until ready to use.

Method for the Phyllo Wrapped Brie: Pre-heat oven to 350° F (177° C).

Do not be afraid of working with phyllo dough, it is very easy to use. Melt butter. Unwrap the package of phyllo dough, remove 6 sheets, and place them on a sheet of parchment paper on a large cutting board. Roll-up the remaining phyllo sheets and set aside. Place a 9-inch cake pan on top of the 6 sheets, and use the pan as a guide to cut 6 rounds. Cut another 6 rounds of phyllo the same size as the Brie, for the cover, and set aside. Refrigerate or freeze the remaining phyllo dough. 

Gently separate the sheets of phyllo rounds. Brush the first round with melted butter, top with second round and brush with butter, repeat with the rest of the rounds. Place the round of Brie in the middle of the phyllo rounds. Spoon 2 generous tablespoons of chutney on top of the Brie. Gently bring the sides of the phyllo dough up around the Brie. Brush each Brie-size round of phyllo with the melted butter and place on top of the chutney to form a cover. Repeat with the rest of the rounds.

Lift parchment paper with phyllo-wrapped Brie and place on a baking sheet. Bake for approximately 20 minutes until pastry is golden. Let cool for 5 minutes. 

Presentation: Cut Brie into 4 servings and accompany with arugula drizzled with olive oil and cracked black pepper.

Luxury Experience's Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum Coconut Mousse and Bananas Fosters Parfait with Praline Walnuts is an easy and luscious dessert kissed with rum with layers of flavor, and may be made one day ahead. Be prepared for compliments from your guests.

Luxury Experience's Coconut Mousse and bananas Foster Mousse - Photo by Luxury Experience

Luxury Experience's Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum Coconut Mousse and Bananas Fosters Mousse Parfait with Praline Walnuts
Serves:  6

Ingredients for the Coconut Mousse:

8
Ounces
Light Cream (or Half & Half)
1
Cup
Sweetened Coconut Flakes
¼
Cup
Sugar
2
 
Egg Yolks
   
Few grains of salt for flavor
1
Ounce
Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum
6
Ounces
Heavy Cream

Method: In a blender, grind coconut flakes until fine. Add light cream and process until coconut is very fine, but with some texture. Set aside. Beat egg yolks with sugar until light. Set aside.

In a heavy saucepan, add the coconut cream and a few grains of salt for flavor. Heat the coconut cream over medium-low heat. Add a small amount of the coconut cream to the egg yolks, and beat vigorously so that the eggs do not curdle. Gradually add the rest of the sugar mixture to the hot coconut cream, and cook approximately 6 minutes over medium-low heat stirring continuously until mixture is thickened. Remove from heat. Set aside to cool, and then refrigerate until thoroughly chilled.

Whip heavy cream with the rum, and then gently fold into the chilled coconut custard. Return to the refrigerator and let set for a few hours before serving. May be made 1 day ahead.

Ingredients for the Bananas Foster:

1
 
Banana
2
Tablespoons
Butter
2
Tablespoons
Brown Sugar
2
Dashes
Fee Brothers Black Walnut Bitters
0.5
Ounce
Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum
0.5
Ounce
Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum
2
Ounces
Heavy Cream

Method: Cut banana in half lengthwise, then in half again lengthwise and widthwise. Chop into smaller pieces. In a sauté pan over medium-low heat, melt butter, add brown sugar, and stir to dissolve the sugar. Add the bananas and Fee Brothers Black Walnut Bitters and sauté bananas until soft, about 3 minutes. Add a half ounce of the rum and carefully ignite with a match to flambé the bananas. Flame will self-extinguish. Remove from heat and set aside to cool.

Beat heavy cream until thick and set aside in the refrigerator. When the bananas are cool, place them in a blender, and blend with a half ounce of rum and puree until smooth. Combine the heavy cream and banana puree and refrigerate to chill. May be made 1 day ahead.

Ingredients for the Praline Walnuts:

½
Cup
Walnuts, chopped
2
Dashes
Fee Brothers Black Walnut Bitters
2
Tablespoons
Brown Sugar
2
Tablespoons
Water

Method: In a sauté pan, add brown sugar, water, and Fee Brothers Black Walnut Bitters, and heat over medium-low heat. When sugar is dissolved, add the walnuts, and cook until walnuts are thoroughly coated and pan is almost dry. Turn walnuts onto a sheet of parchment paper and let cool. When cool, break the clumps into smaller pieces. May be made 1 day ahead.

Presentation: In a tulip glass or other pretty, slim, footed glass, add 2 tablespoons of the coconut mousse, a layer of praline walnuts, 1 tablespoon of the bananas foster mousse, a layer of walnuts, and 2 tablespoons of the coconut mousse. Garnish with praline walnuts. 

Alternative Presentation: Layer the coconut mousse, praline walnuts, and banana mousse in a graham cracker crust to create a delicious pie.

Read about other Clément Rhum Agricole products, Clément Creole Shrubb Liqueur d'Orange  and Clément Première Canne Rhum Agricole, White Rhum in the Liquor Cabinet section.

For more information on Rhum Clément Rhum Vieux Agricole V.S.O.P. Rum, Clement Creole Shrubb Liqueur d'Orange, Clément Première Canne Rhum Agricole, White Rhum, or other exceptional Clément products please visit the website at www.RhumClement.com or contact Ben Jones directly.

ImageClément USA
Contact:            Ben Jones
Telephone:       +1-207-232-6633
Email:              
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it         
Website:          
www.RhumClement.com

© January 2012. Luxury Experience. www.LuxuryExperience.com. All rights reserved. 

 
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