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The Expat

  • Author: Mad River Distillers
  • Yield: one cocktail 1x


Using a homemade lime oleo-saccharum and our Maple Cask Rum, this Expat recipe packs much more flavor and will give you all the tropical vibes.



For the lime oleo-saccharum:

  • 4 lime skins
  • 8 oz. raw cane sugar
  • 8 oz. hot water

For The Expat:

  • 2 oz. of Maple Cask Rum

  • ½ oz. of Luxardo Maraschino Liqueur 

  • ¼ oz. of lime juice

  • ¼ oz. of lime oleo-saccharum

  • 3 dashes of Angostura Bitters


To make the lime oleo-saccharum:

  1. Remove zest from 4 lime skins (just the zest, and none of the white pith).
  2. In a bowl, combine the zest with 8 oz. of raw cane sugar.
  3. Muddle the sugar and lime zest together for several minutes to release oils from the zest, then place it in a closed container overnight.
  4. After infusing overnight, add 8 oz. of hot water and dissolve the sugar.
  5. Strain the liquid to remove all lime zests. 

To make The Expat:

  1. Combine all ingredients in a shaker with ice.
  2. Shake and strain over a large ice cube in a rocks glass.
  3. Garnish with a lime wheel, and enjoy!

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