Looking for a Juneteenth cocktail? Equiano Rum has just the one to serve. The rum brand—made of a mixed batch of liquor from critically acclaimed distilleries of Gray’s in Mauritius and Foursquare in Barbados—aims to reclaim the controversial history around the spirit. (Sugar cane, one of rum’s main ingredients, was a crop often harvested by enslaved people in the Caribbean through the early 19th century.) Equiano, which has four BIPOC founders, pledges two dollars from every bottle sold to Anti-Slavery International; in fact, their very name is an ode to famed abolitionist Olaudah Equiano.
This July 19, they’ll be serving a “Freedom Breeze,” a red cocktail with rum, oat milk, honey, and pineapple. “This cocktail was inspired by Juneteenth, now a federal holiday commemorating the emancipation of enslaved African Americans,” Adi Batista, a Georgia-based mixologist and Equiano brand ambassador, says of her creation. “I wanted the flavors to take you on a blissful and euphoric moment of happiness.”
“The pineapple and honey blended with oat milk takes me on a sort of tropical journey, and I used Angostura bitters not only for flavor and balance, but for color,” she continues. “The pop of red is traditionally used in celebrating Juneteenth to symbolize the blood shed for freedom.”
Below, find a recipe for a “Freedom Breeze” to make this Juneteenth.
Ingredients
- 1.5 oz Equiano Original
- 0.5 oz amaro
- 1.5 oz pineapple juice
- 0.75 oz oat milk
- 2 dashes Angostura bitters
- 0.25 oz honey syrup
Method
- Add ingredients into a shaker tin, minus bitters.
- Shake and strain into a rocks glass over a large ice cube.
- Add 2 drops of Angostura bitters over the cocktail, zest with lemon peel.
- Add a dried oat sprig as garnish.
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