– 45 ml Compagnie des Indes Tricorne
– 30 ml fresh lime juice
– 3 fresh basil leaves
– 3 spoons of raspberry jam
– 10 ml sugar syrup
Shake all ingredients with ice cubes strain them into a chilled cocktail glass.
Finish the drink with a fresh basil leaf and a few raspberries.
– 45 ml Compagnie des Indes Caraïbes
– 15 ml fresh lime juice
– 1 fresh passion fruit
– top with ginger ale
Empty the passion fruit seeds into the glass and add the fresh lime juice and rum.
Add crushed ice and swizzle the drink and finally top up with ginger ale.
Garnish the cocktail with a slice of passion fruit and a mint sprig.
– 45 ml Compagnie des Indes Jamaica Navy Strength
– 30 ml freshly squeezed lemon juice
– 20 ml banana syrup
– 20 ml Tawny Port wine
Swizzle all ingredients over crushed ice in a double old fashioned glass & float the Port over the finished drink and garnish with a couple of mint sprigs & a banana slice.
– 45 ml Compagnie des Indes Latino
– 15 ml freshly squeezed lime juice
– 20 ml orgeat syrup
– 45 ml pink grapefruit juice
Shake all ingredients with ice cubes and strain into a chilled cocktail glass.
Finish the drink with a fresh mint leaf.
by Monsieur Moutarde, Dijon, France
– 3 cl White Rum Compagnie des Indes ® Tricorne
– 3 cl Rum Compagnie des Indes ® Caraïbes
– 1.5 cl Apricot Brandy – Gabriel Boudier ®
– 4 cl Coconut Cream (premix = 2 cl coconut cream 65% minimum + 2cl sugar cane syrup)
– 3 cl Lime Juice
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