Telegraph's Pompadour

[Photo: Roger Kamholz]

The golden-colored libation pairs two kinds of rum with an ages-old French aperitif called Pineau des Charentes. It harbors deep, burnt-sugar flavors while remaining light, refreshing, and summery.

Note: Bittermens Xocolatl Mole bitters are available online.

Never miss a recipe again by following @SeriousRecipes on Twitter!

Telegraph's Pompadour

About This Recipe

Yield:Makes 1 cocktail
Active time:1 minute
Total time:1 minute
Special equipment:Mixing glass
This recipe appears in: First Look: Cocktails at Telegraph in Chicago


  • 1 1/2 ounces J. Navarre Pineau des Charentes Rosé
  • 1 ounce dark rum, such as El Dorado 5-year
  • 1/2 ounce blanc rhum agricole, such as Neisson
  • Dash Bittermens Xocolatl Mole bitters (see note above)
  • Lemon twist


  1. 1

    Add Pineau des Charentes, dark rum, rhum agricole, and bitters to a mixing glass filled with ice and stir until chilled. Strain into a tall ice-filled serving glass. Squeeze lemon twist over cocktail to express oils and drop into glass. Serve.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: