Jeff "Beachbum" Berry, archaeologist of lost Tiki drinks, once proposed a recipe for what he called the "$100 Mai Tai." (The sobriquet was earned because the ingredients would run around a C-note when purchased.)
His recipe included Saint James Hors D'Age Martinique rum and Appleton Estate Extra Jamaican rum as the featured ingredients. This undoubtedly makes for one helluva good cocktail, but I've never tried it, as I don't have any Saint James.
The Bum subsequently proposed a variation on the recipe, which includes the Appleton Estate Extra (again), but subs in Rhum Clément VSOP for the Saint James. This combination has also found favor with Matt "RumDood" Robold, who had the insight to make a further variation, replacing the orange curaçao with Clément Créole Shrubb (an orange liqueur made with a rum base).
Happily I do have these ingredients, so recently I mixed one up. Here is a picture of the result:
It was very tasty, one of the best drinks I've had. (My wife liked it so much she had me make her one, too.) It has a slightly different flavor from the version made with Appleton Extra and El Dorado demerara rum that I discussed previously – a little more robust, maybe.
Rhum Clément VSOP is a rhum agricole, a variety of rum made (mostly) in Martinique that is distilled from fresh sugar-cane juice, rather than the more common molasses. The Clément VSOP has a more rustic, spicy taste that I find marries very well with the Appleton Extra.
I definitely liked this version better than the one I made a while back using a different rhum agricole, Depaz Blue Cane, instead of the Clement VSOP. Those are the only two rhum agricoles I have, but I still have other combinations, including a couple more demeraras, to try.
So many rums, so little time…