Early Mint in The South Floyd Street Rum Cocktail

Early Mint in The South Floyd Street Rum Cocktail


by Warren Bobrow

The Cocktail Whisperer

The early mint is just gorgeous this year. I hadn’t been out to the mint patch since the rain the other day. Then it rained again this morning- the clouds parted and the sun warmed the patch. A couple of minutes ago I wandered out to see what had become of the mint in a day or so.

There is a plethora of mint! A veritable tangle of it, all in a couple of hours!

In keeping with my twisted sensibility and on target taste treats, I decided to pick some mint and conjure up a tropical inspired cocktail.  Why not go full bore? Absinthe is a treat to the senses. When combined with mint, this spirit absolutely shines. Then if the mint is not inspiring enough, I add coconut water ice cubes and get this Almond Water!

Almond Water? Well it’s like drinking the most delicious almond croissant in liquid form.

But what about the predominant liquor, what would taste good with these ingredients of Almond Water, coconut water ice and freshly crushed mint? What about some grilled, then crushed or muddled pineapple? How about rum?

I love rum. Dark rum, light rum, each has its own place in my drink making skills. Denizen Rum is a brand of light rum that has real flavor; I also like Atlantico Rum and of course Siesta Key Rum. Sometimes I craft cocktails with a bit of Sailor Jerry. This spiced rum packs a serious kick. All have their own unique flavor profiles. Then of course there is the maple syrup, Vermont, New Hampshire or Maine Maple Syrup, they are truly scrumptious!

So what is this cocktail called? In my estimation as a cocktail whisperer, it’s abundantly clear that this drink should be based in a classic, yet somehow twisted in keeping with my passion for flavor…
Fresh mint, dark rum, an absinthe wash, dark maple syrup- some grilled pineapple to go in a muddle with the mint. Yes. Here we go. A liquid treat.

Rum: South Floyd Street Cocktail


  • Coconut water frozen in ice cube trays
  •  Grilled pineapple chunks (just grill them over wood or sear them in a steel pan until charred)
  •  Almond Water
  •  Clear Rum or your choice
  •  Fresh mint
  •  Grade B. Maple Syrup
  •  Lucid Absinthe for the wash
  •  Spray of fresh seltzer


1.Muddle mint and a couple of grilled pineapple chunks in a cocktail shaker with a bit of the maple syrup (about 2 tablespoons full of the syrup)
2. Meanwhile, add ice, water and a ½ shot of Absinthe to the short rocks glasses and let chill
3. Add 2 Shots of Rum per person to cocktail shaker with muddled mint and pineapple
4. Shake
5.Pour out absinthe water ice mixture from the short cocktail glasses
6.Add a couple of coconut water ice cubes the glasses
7. Strain the cocktail shaker’s contents over the coconut water ice
8.Top with a splash (2-3 tablespoons) of Almond Water
9.Garnish with a mint sprig and a spray of fresh seltzer
Warren Bobrow

Warren Bobrow is a mixologist, chef, and writer known as the Cocktail Whisperer. Bobrow is a freelance mixologist specializing in Craft Spirits. He has developed bar programs and implemented their cocktail and ice programs. Warren served as master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey’s first licensed distillery since Prohibition.  Warren is the author of several books including Apothecary Cocktails: Restorative Drinks from Yesterday and Today, Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations and The Craft Cocktail Compendium: Contemporary Interpretations and Inspired Twists on Time-Honored Classics 

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