IMPERIAL BLANC
With its 50° or 55°, it is so rough, strong and fine that many have it straight up or as a « ti punch ». With its 40°, its strong bouquet, dominated by its young age, makes it a great rum for noble cocktails and punch. Three measures of rum, one of cane-syrup, one lime peel: the ti’punch is the harmony of strong and sweet. By the way, in Martinique no one would ever drink rum differently, especially the rum Saint-James. Indeed, rum Saint-James and cane syrup blend together in a perfect harmony.

OLD RUM
With its dark mahogany warm and precious color, its heady and mysteriously rich aroma, this rum is a taster's treasure. It required great patience and love from its master who checked the barrels for many long years. It is therefore proper not to waste this elixir for purposeless occasions.Treat it as the great alcohol it is : for after-dinner drinks, straight-up with no ice, or in a balloon glass warmed up in the palm of your hands. Look at it, smell it, taste it all for yourself - unless you can share it with a real connoisseur.

ROYAL AMBRE
It combines the richness of an old rum and the freshness of the white grape, but its sparkling color is unique. Aged in oak barrels and then mixed together by the knowledgeable hands of experts, the Royal Ambré is a miraculous balance of aromas. Through its many tastes, one can enjoy its aroma by drinking it straight up or by offering it as a spicy cocktail. You can also drink it as a Grog. Who has never been tempted to use a great burgundy to cook a « coq au vin ». Because it is nothing like a rum for cooking, the Royal Ambré will push you to get deliciously wild. Just a few drops wittingly poured will complete and highlight your creative sauce or your sophisticated deserts.

PLANTEUR
In a large cocktail glass:
2 ice-cubes,
1 table-spoon of Saint-James cane-syrup,
1 table-spoon of grenadine,
1 measure of Saint-James Rum Ambré,
1 lime peel.
Complete with half as much pineapple or orange juice.
Decorate with half a lemon slice.

TI PUNCH
In a cocktail glass: 2 ice-cubes,
1 measure of Saint-James cane-syrup,
5 measures of Saint-James Rum Blanc,
1 lime peel.

ZOUC
In a cocktail glass:
5/10 of Saint-James Rum Imperial,
2/10 of banana concentrate,
3/10 of passion fruit juice,
1 table-spoon of mint syrup.

PONCHO
In a glass for Grogs: 2 table-spoon of cane-sugar,
half a lemon juice,
a pinch of cinnamon grated
or powder,
1 measure of Saint-James Royal Ambré.
Add boiling water.
Serve with a lemon slice prickled with cloves.

SHABABA

1 measure of Saint-James Rum Blanc,
2 tea-spoon of honey,
1 egg yolk,
2 measures of very hot milk.
Mix and serve in a large glass.

LE CAFE "Z'HABITANT"
Let cool off a very strong coffee.
Whip together cane-sugar and a table-spoon of heavy cream per person.
In a shaker filled with ice:
1 cup of coffee,
1/2 measure of Saint-James Rum Ambré,
1 tea-spoon of cane-sugar.
Shake, pour into large glasses and decorate with whipped cream.

GROG SAINT BARTH’
Mix:
5 cl of Saint-James Ambré with a small cinnamon stick,
2 cloves and a lime peel.
Pour 18cl of hot cider.
Add cane-sugar to your taste and a little bit of grated nutmeg.

LITTLE DEVIL
In a shaker filled with ice:
1 measure of Cointreau,
1 measure of Saint-James Rum Blanc,
1 measure of Gin,
lime juice,
a pinch of salt and pepper.
Shake and serve in a cocktail glass.

YOUPIE
In a shaker filled with ice:
1 measure of Cointreau,
3 measures of Saint-James Rum Blanc,
half a lemon juice,
a tea-spoon of cane-sugar.
Shake and serve in a frosted cocktail glass.

DAIQUIRI

In a shaker filled with ice:
1 measure of Saint-James Rum Blanc,
a lemon juice,
a tea-spoon of cane-sugar.
Shake and serve in a frosted glass.

LA MADININA
In a shaker filled with ice:
Pour 3 shots of 45° Royal Ambré Rum,
6 shots of tomato juice,
1 measure of lemon and a drop of Tabasco.

LE BLOODY SUZY
In a shaker:
1 measure of Saint-James Rum Blanc,
3 measures of tomato juice,
1 table-spoon of lime juice,
1 drop of Tabasco.
Shake and serve with a lime peel.

LE BANANA DAIQUIRI
Mix:
1 measure of Saint-James Rum Blanc,
1/2 a lemon juice,
1/2 a banana.
1 tea-spoon of cane-sugar per person.
Serve in wide glass decorated with a cherry pricked in a piece of pineapple.

VIVALDI
In a shaker filled with ice:
1 tea-spoon of lemon juice,
2 table-spoon of Cointreau,
1 measure of Saint-James Rum Blanc,
1 tea-spoon of Saint-James cane-sugar.
Shake and serve in a frosted balloon glass with fruits of the season cut in dice : banana, pineapple, pear, apple, ect.

RIVIERA
In a shaker filled with ice:
1 measure of pineapple,
1 measure of Cointreau,
1 measure of Saint-James Rum Blanc.
Shake and serve in a cocktail glass with a cherry on a stick.

BLANC BEC
In a shaker filled with ice:
2 tea-spoon of honey,
2 tea-spoon of heavy cream,
2 measures of Saint-James Rum Blanc,
Shake and serve in a large glass.

In a cocktail glass filled with ice-cubes, pour 3 measures of 50° or 55° Saint-James Rum Royal, 1 measure of Curaçao and 6 measures of tonic water.