Perla Negra

This drink from Jim Kearns of New York City’s Slowly Shirley looks eerie but tastes ethereal. Made with a base of smooth aged rum and funky Batavia Arrack, it gets a hit of bright acidity from tart calamansi puree and orange juice, mellow sweetness from honey and a spicy kick from ginger. It gets its spooky hue from activated charcoal, which allegedly helps flush toxins out of your system—but mostly it just looks cool. Topped with hibiscus liqueur and an orchid, it’s a hauntingly delicious sipper.

Perla Negra

Sweet, Dry


  • 2 oz Rum
  • 1 oz Batavia Arrack
  • 1 oz Boiron Kalamansi purée
  • .5 oz ginger syrup
  • .5 oz honey syrup
  • 1 oz orange juice
  • .5 tsp activated charcoal
  • 2 oz Sorel
  • Orchid


Step one

Add all ingredients, except for the Sorel and orchid, to a shaker and fill with ice.

Step two

Shake, and strain into a collins glass.

Step three

Top with the Sorel, and garnish with an orchid.

Contributed by Jim Kearns