Jeune Cercle Cocktail Recipe

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We here at BayTowne began a program last year of partnering with some of the bar professionals we’re very lucky to call friends to create original cocktails as seasonal features for the store. That program has grown and expanded to such an extent that, under the direction of our spirits specialist, we now will be presenting a new cocktail recipe on a weekly basis through these emails. We will present some classics, modern classics, some off the beaten track, and plenty of originals. It’s a genuine privilege to have the amazingly talented friends that we do in Rochester’s excellent bar scene, and they are especially generous to bring those talents to bear in created such delicious cocktail recipes for us.

We will begin this series with a cocktail from Kyle Olson, chief bartender behind Rumble + Stir. A fitting start, as Kyle has been involved in our seasonal cocktail features from the beginning. Kyle is one of Rochester’s most influential bartenders on social media and heads the operations of Rumble + Stir, upstate New York’s premier mobile bartending service. His team of professional bartenders offer elevated cocktail experiences through a range of services, from full bars for private events, educative mixing classes, and even collaborative curation of cocktail menus. Kyle’s work always showcases the level of skill Rumble + Stir brings to bear in crafting bespoke mixes and elegant drinking experiences. Take a look at the Rumble + Stir website at brandonthebartender.com. Kyle shares Lucas’s love of rum and he was particularly excited when presented with the idea of mixing a Haitian clairin-based cocktail as an autumn feature.

In Kyle’s own words: ‘The goal here was to create a stirred, autumnal cocktail with our favorite fresh cane juice spirit, Haitian Clairin. Clairin is a ripe, fruity, funky, savory, wild ride — perfect in a tropical context. But can it survive the crisp air of a Rochesterian October? Admittedly, we had more fails than successes, but we landed on a winner with the Vieux Carré format (equal parts rye, cognac, sweet vermouth; a couple barspoons of bénèdictine; and a couple dashes of Peychaud’s bitters). In ours, we kept our base spirits in the sugar cane realm and leaned heavily on St George’s Spiced Pear Liqueur, Bénédictine, and Angostura Bitters to provide the Autumnal Notes. Sante!’

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