Mauritian rum cocktail recipe

Laguna Bar
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Recreate the laid back vibe of Laguna Bar beside the pool at Constance Le Prince Maurice with this delicious rum cocktail created by bartender Abedeen Caunhye.

Enjoy a rum cocktail at the Laguna Bar

Enjoy a rum cocktail at the Laguna Bar

Elderflower between bubbles Organic cucumber is mixed with Pink Pigeon Rum, elderflower cordial and fresh lemon juice then given a cascade of bubbles.


  • 60ml Pink Pigeon Rum
  • 20ml  elderflower syrup
  • 10ml  lemon juice
  • 1 handful of cucumber chunks
  • Sparkling wine (to top up)


1. Mix the cucumber chunks with elderflower syrup and carefully measure all ingredients, except the sparkling wine, into a Boston cocktail shaker.

2. Fill a serving glass with ice.

3. Fill the shaker with ice. Seal and shake hard for ten seconds.

4. Gently double strain into the serving glass.

5. With a bar spoon, gently layer the sparkling wine.

6. Pour into a champagne flute and garnish with a slice of cucumber.

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