C r a f t R u m D i s c o v e ry C l u b
6 Things To Know About Rum Rum was originally made from waste! Sugar plantation owners were left with large amounts of molasses in the creation of sugar from the sugar cane leading to its use in the production of alcohol, creating rum. --The quality of the spirit can be determined through many factors including clarity and smell. So, next time you pour yourself a glass from your favourite old aged bottle, take a moment to appreciate the aromas rising from the liquid, all part of the glorious experience of rum! --Sailors are known for a close association with the spirit. 31st July 1970, known as ‘Black Tot Day’, was the last day that a daily ration of rum was handed out to Royal Navy sailors, ending a 230-year tradition. --There is even a story of the Admiral Nelson’s body being preserved in a cask of rum after his death at the Battle of Trafalgar. It is said that sailors later drank the rum, leading to the name ‘Nelson’s Blood’. --At the time of Trafalgar, much of the world’s rum came from sugar plantations in Barbados. Today, however, a majority of the sugar is produced in Puerto Rico with over 80% of production originating there. --Whilst Bacardi is probably the most famous name associated with rum today, it is not the oldest. Mount Gay Rum in Barbados is the oldest continuously operating distillery in the world, established in 1703.
C r a f t R u m D i s c o v e ry C l u b
Contents The Dictator 04 - 05 Sailor’s Punch 06 - 07 DeSilver Daquiri
08 - 09
Spiced Rum Milk Punch
10 - 11
King Coffee 12 - 13 Tangaroa 14 - 15 Spiced Rum Sangria
16 - 17
Spiced Island 18 - 19 Ginger & Lime Daquiri
20 - 21
The Rum & Champagne Classic
22 - 23
Espresso Cult 24 - 25
C r a f t R u m D i s c o v e ry C l u b
Contents Papua Punch 26 - 27 Dominican Coco Loco
28 - 29
Mulata Daiquiri
30 - 31
Rubi 32 - 33 Mango Republic
34 - 35
Banana Daiquiri
36 - 37
West Indies Swizzle
38 - 39
Piton Smash 40 - 41 Millionaires Mojito
42 - 43
Hot Buttered Rum
44 - 45
The Best Christmas Eggnog
46 - 47
Spiced Apple Pie
48 - 49
C r a f t R u m D i s c o v e ry C l u b
T he D ictator
06
C r a f t R u m D i s c o v e ry C l u b
T he D ictator 2/4
J amaica Cove Black G inger R um
1/4
L ime J uice
1/4
O range C uraรงao
or
T riple S ec
Shake well with ice. Strain into a Martini glass.
07
C r a f t R u m D i s c o v e ry C l u b
S ailor ’ s P unch
08
C r a f t R u m D i s c o v e ry C l u b
S ailor ’ s P unch 8/17
Jamaica Cove Black Ginger Rum
2/17
L ime J uice
2/17
L emon J uice
2/17
G rapefruit J uice
3/17
S imple S yrup
A ngostura B itters C innamon S tick
Shake all ingredients, except for the cinnamon and bitters, well with ice. Strain over fresh ice into an Old Fashioned glass. Garnish with cinnamon and add bitters to taste.
09
C r a f t R u m D i s c o v e ry C l u b
D e S ilver D aiquiri
10
C r a f t R u m D i s c o v e ry C l u b
D e S ilver D aiquiri 5/9
D e S ilver W hite S piced R um
2/9
S ugar S yrup
2/9
F resh L ime J uice
Shake over cubed ice and double strain into a chilled martini glass. Add a splash of Kings Ginger to transform this into a Ginger Spice Daiquiri!
11
C r a f t R u m D i s c o v e ry C l u b
S piced R um M ilk P unch
12
C r a f t R u m D i s c o v e ry C l u b
S piced R um M ilk P unch 4/7
D e S ilver W hite S piced R um
2/7
S ugar S yrup
1/7
M ilk
D ash P ure V anilla E xtract G rated N utmeg & C innamon
Add all the ingredients to a shaker and fill with ice. Shake vigorously and strain into a chilled Old Fashioned glass. Garnish with a light dusting of freshly grated nutmeg and cinnamon.
13
C r a f t R u m D i s c o v e ry C l u b
K ing C offee
14
C r a f t R u m D i s c o v e ry C l u b
K ing C offee 3/15
P irate ’ s G rog
2/15
R ich V anilla S yrup
4/15
S tout B eer
4/15
C offee
2/15
D ouble C ream
Combine all ingredients, except double cream, and roll between a mixing/pint glass and a mug. Finish with drink in mug and float heavy cream on top by slowly pouring over the back of a spoon. Garnish with a cookie/biscuit if you are feeling artistic... For the rich vanilla syrup: combine 1 cup granulated sugar with ½ cup water and 1 split vanilla bean in a saucepan over medium-high heat, bring to a simmer, stir until sugar dissolves. Remove from heat and cool. Remove vanilla bean and transfer to a glass jar. Refrigerate and use within a month. 15
C r a f t R u m D i s c o v e ry C l u b
T angaroa
16
C r a f t R u m D i s c o v e ry C l u b
T angaroa 4/11
P irate ’ s G rog
1/11
A maretto
4/11
M ango P uree
2/11
F resh L ime J uice
Mango slice on a cinnamon stick
Fill a cocktail shaker with ice. Add all the remaining ingredients except the garnish and shake well. Strain into a chilled flute and garnish with the skewered mango slice.
17
C r a f t R u m D i s c o v e ry C l u b
S piced R um S angria
18
C r a f t R u m D i s c o v e ry C l u b
S piced R um S angria
1/4
S piced R um
2/4
R ed W ine
1/4
F resh O range J uice
1
W edge
of
L ime
1
W edge
of
L emon
Squeeze lime and lemon wedge into glass. Add remaining ingredients to glass with ice. Serve in a lowball glass
19
C r a f t R u m D i s c o v e ry C l u b
S piced I sland
20
C r a f t R u m D i s c o v e ry C l u b
S piced I sland
1/6
S piced R um
1/6
M alibu
4/6
P ineapple J uice
1
T easpoon
of
G renadine
Shake the first three ingredients together, pour into a glass and add ice. Float grenadine on top and garnish with pineapple. Serve in a cocktail glass
21
C r a f t R u m D i s c o v e ry C l u b
G inger & L ime D aiquiri
22
C r a f t R u m D i s c o v e ry C l u b
G inger & L ime D aiquiri
2/4
N o . 5 R um
1/4
L ime J uice
1/4
G inger S yrup
1
W heel
of
L ime
Add all the ingredients to a cocktail shaker and shake thoroughly with ice. Decant into a sugar-rimmed glass and finish with fresh ginger, nutmeg and a wheel of lime.
23
C r a f t R u m D i s c o v e ry C l u b
T he R um & C hampagne C lassic
24
C r a f t R u m D i s c o v e ry C l u b
The Rum & Champagne Classic 2/4
N o .5 R um
1/4
R ed W ine
1/4
P each B itters
1 A
C ube
of
B rown S ugar
teaspoon of pomegranate seeds
R ose C hampagne D ash
of
C hambord
Add the rum, sugar, red wine and peach bitters, and a teaspoon of pomegranate seeds to a flute glass. Top up with rose champagne and a small dash of Chambord. Finish with a fresh strawberry. Serve in a cocktail glass 25
C r a f t R u m D i s c o v e ry C l u b
E spresso C ult
26
C r a f t R u m D i s c o v e ry C l u b
E spresso C ult
5/10
C argo C ult S piced R um
3/10
F resh E spresso C offee
2/10
C offee L iqueur
3
C offee B eans
to
G arnish
Add plenty of ice into your cocktail shaker and pour in the coffee, coffee liqueur and the rum. Shake well and strain into a Martini glass. Garnish with coffee beans.
27
C r a f t R u m D i s c o v e ry C l u b
P apua P unch
28
C r a f t R u m D i s c o v e ry C l u b
Papua Punch 3/6
C argo C ult S piced R um
2/6
L ime J uice
1/6
S ugar S yrup
W edge
of
L ime
to
G arnish
Shake with ice in your cocktail shaker. Strain onto fresh ice and garnish with the wedge of lime.
29
C r a f t R u m D i s c o v e ry C l u b
D ominican C oco L oco
30
C r a f t R u m D i s c o v e ry C l u b
D ominican C oco L oco 4/9
D ark R um
1/9
V odka
1/9
C reme D e B ananes
1/9
P ineapple J uice
1/9
C oconut C ream
1/9
S ugar S yrup
Pour the rum, vodka, creme de bananes, pineapple juice, coconut cream and sugar syrup into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled highball glass. Garnish with a pineapple wedge, and serve.
31
C r a f t R u m D i s c o v e ry C l u b
M ulata D aiquiri
32
C r a f t R u m D i s c o v e ry C l u b
Mulata Daiquiri 4/9
D ark R um
2/9
S ugar S yrup
1/9
L ime
1/9
K ahlua
1/9
D ark C acao L iqueur
Shake all ingredients with ice before straining into a chilled glass. Garnish with lime.
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C r a f t R u m D i s c o v e ry C l u b
R ubi
34
C r a f t R u m D i s c o v e ry C l u b
R ubi 3/13
B otran R um
1/13
L emon J uice
4/13
P omegranate J uice
5/13
L emon S oda ( F anta L emon )
Place the ice inside a shaker, add all the ingredients and shake for 10 seconds. Serve right after in a tall glass. Garnish with orange peel.
35
C r a f t R u m D i s c o v e ry C l u b
M ango R epublic
36
C r a f t R u m D i s c o v e ry C l u b
M ango R epublic 3/5
B otran R um
2/5
M ango J uice
C rushed I ce
Place the ice inside a shaker, or a blender if you have not yet crushed your ice, add all the ingredients and shake/pulse for 10 seconds, serve right after. Garnish with a slice of orange.
37
C r a f t R u m D i s c o v e ry C l u b
B anana D aiquiri
38
C r a f t R u m D i s c o v e ry C l u b
B anana D aiquiri 8/14
B umbu R um
1/14
D emerara
2/14
F resh S queezed L ime J uice
3/14
B anana P urĂŠe
sugar
Add all ingredients into a mixing tin. Add ice and shake for 20 seconds. Strain into a chilled martini glass. Garnish with banana chips.
39
C r a f t R u m D i s c o v e ry C l u b
W est I ndies S wizzle
40
C r a f t R u m D i s c o v e ry C l u b
W est I ndies S wizzle 8/17
B umbu R um
2/17
M int L eaves
1/17
S ugar S yrup
2/17
F resh S queezed L ime J uice
4/17
F resh P ineapple J uice
Add all ingredients into a Collins glass. Add crushed ice and swizzle until the outside of the glass is frosted. Top with crushed ice. Garnish with a mint bouquet.
41
C r a f t R u m D i s c o v e ry C l u b
P iton S mash
42
C r a f t R u m D i s c o v e ry C l u b
P iton S mash 5/9
E lements 8 V endome
3/9
H oney W ater (D iluted 1:1)
1/9
C ampari
2/9
M int S prigs
L arge L emon W edge
Shake the rum, honey water and campari with ice. Strain into a tall glass over crushed ice and garnish with the mint and lemon.
43
C r a f t R u m D i s c o v e ry C l u b
M illionaires M ojito
44
C r a f t R u m D i s c o v e ry C l u b
M illionaires M ojito 4/7
E lements 8 V endome
2/7
F resh L ime J uice
1/7
S imple S yrup
M int L eaves B rut C hampagne
Place all ingredients, except champagne, into a Boston glass and shake hard over ice. Double strain into a chilled cocktail/martini glass and float with champagne. Garnish with a small sprig of mint.
45
C r a f t R u m D i s c o v e ry C l u b
H ot B uttered R um
46
C r a f t R u m D i s c o v e ry C l u b
H ot B uttered R um 8/10
D ark R um
1/10
T easpoons B rown S ugar
3
C loves
1/10
B utter
Cinnamon stick and nutmeg, to garnish
Over a low heat, melt the butter in a pan with the sugar and cloves. Turn off the heat, add the rum and stir well. Pour the contents through a sieve into a mug or toddy glass and top with hot water to taste. Garnish with a cinnamon stick and grated nutmeg.
47
C r a f t R u m D i s c o v e ry C l u b
T he B est C hristmas E ggnog
48
C r a f t R u m D i s c o v e ry C l u b
T he B est C hristmas E ggnog 20/36
C ups (700 ml )
7/36
D ouble C ream
4/36
G ranulated S ugar
5/36
D ark R um
1 E gg
per
35 ml
of
R um ,
whole milk
separated
C innamon S ticks V anilla
bean pod , split and seeds removed
F reshly
grated nutmeg , more for garnish
In a saucepan, combine milk, cream, cinnamon sticks, vanilla bean, vanilla seeds, and nutmeg (to taste). Bring to the boil over a medium heat. Once boiling, remove from the heat. In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue until smooth. Add the rum, and stir. Refrigerate overnight or for up to 3 days. Before serving, beat the egg whites and gently fold into eggnog until combined. Garnish with nutmeg. 49
C r a f t R u m D i s c o v e ry C l u b
S piced A pple P ie
50
C r a f t R u m D i s c o v e ry C l u b
S piced A pple P ie 4/6
A pple J uice
1/6
G inger A le
1/6
S piced R um
D ark
brown soft sugar ( to taste )
C innamon S ticks
In a pan, combine the apple juice, ginger ale and dark brown soft sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in the spiced rum and let stand for 1 hour. You can also add whisky as an optional extra... Add a couple of cinnamon sticks, cover and store until serving. This can be served warm, but don’t heat too much or the alcohol will burn off.
51