This is a Mount Gay Black Barrel Rum cocktail with a fruity infusion. The green ice is a festive touch for a colorful experience. Used by permission from Duane Sylvestre, head bartender, Bourbon Steak: Four Seasons Hotel, Washington, D.C.


For the Cocktail:

  • .75 Ounce Mount Gay Black Barrel Rum
  • .75 Ounce Fresh Lime Juice
  • .75 Ounce Pineapple Juice
  • .5 Ounce St. Germain
  • .5 Ounce Green Chartreuse

For the "Green Ice Water"

  • 3 Parts Cucumber Juice (Juiced with skin on)
  • 1 Part Fresh Lemon Juice
  • 1 Part Simple Syrup (1:1 sugar:water)


For the Cocktail:

Shake and strain into "green ice" highball

For the Green Ice Water:

Pour "green ice" water directly into glass and freeze