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Rum
Alexandra Cocktail
INGREDIENTS:
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• 40ml Mount Gay Black Barrel Rum • 30ml VOK Coffee Liqueur • 40ml Cream METHOD: Shake and strain into a chilled glass. GARNISH: Nutmeg dust GLASS: Martini
Añejo Highball
INGREDIENTS:
• 50ml Aged Rum • 15ml Lime juice • 10ml Orange Curacao • 2 Dashes Suze Bitters • Top with Ginger Beer METHOD: Add all ingredients except ginger beer. Shake and strain into ice filled glass and top with ginger beer. GARNISH: Lime wedge GLASS: Highball
Bahama Mama
INGREDIENTS:
• 25ml Mount Gay Black Barrel Rum • 25ml Aged rum • 20ml Coconut rum • Three Pineapple chunks • 40ml Orange juice • 2 Dashes Suze Bitters METHOD: Muddle fruit. Add remaining ingredients then shake and pour over ice. GARNISH: 1/2 Orange wheel GLASS: Highball
Batida Rosa
INGREDIENTS:
• 30ml Cachaca • 25ml Pineapple juice • 10ml Lemon juice • 10ml Grenadine • Top with Soda Water METHOD: Add all ingredients except soda water. Shake and strain into ice filled glass and top with soda water. GARNISH: Orange Twist GLASS: Wine Glass
Caipirinha
INGREDIENTS:
• 50ml Cachaca • 1 Lime (cut into wedges) • 20ml Sugar syrup METHOD: Muddle lime in base of glass. Add remaining ingredients then stir with crushed ice. GLASS: Rocks
Chicago Fizz
INGREDIENTS:
• 40ml Rum • 20ml Lemon juice • 20ml Sugar syrup • 10ml Egg white • 15ml Port • Top with Fever-Tree Soda Water METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice filled glass and top with soda water. GLASS: Highball
Club Cocktail
INGREDIENTS:
• 50ml Aged Cuban Rum • 15ml Hotel Starlino Vermouth • 10ml Dry Vermouth • 1 Dash Suze Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini
Cubanada
INGREDIENTS:
• 50ml Aged Cuban Rum • 20ml Maple syrup • 20ml Lime juice • 2 Dashes Suze bitters METHOD: Shake and strain into a chilled glass. GARNISH: Lime wedge GLASS: Martini
Elderflower Collins
INGREDIENTS:
• 50ml Cachaca • 10ml Elderflower Liqueur • 5 Grapes • 10ml Apple juice • 10ml Lime juice • 10ml Sugar syrup • Top with Soda Water METHOD: Muddle fruit, add all ingredients except soda water. Shake andstrain into ice filled glass and top with soda water. GARNISH: Grapes, lime wedge GLASS: Highball
Hemmingway Daiquiri
INGREDIENTS:
• 50ml Mount Gay Black Barrel Rum • 15ml Lime juice • 15ml Maraschino Liqueur • 15ml Grapefruit juice • 10ml Sugar syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lime wedge GLASS: Martini
Honeysuckle
INGREDIENTS:
• 50ml Light Cuban Rum • 25ml Lime juice • 25ml Honey syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lime wedge GLASS: Martini
Hot Buttered Rum
INGREDIENTS:
• 50ml Aged Rum • 1tsp Unsalted butter • 20ml Honey syrup • 10ml Velvet Falernum • 2 Dashes Angostura bitters • 30ml Hot water METHOD: Build ingredients in a handled glass and stir gently. GARNISH: Cinnamon stick, star anise GLASS: Coffee glass
Pining for a Rum
METHOD: Add Mount Gay Rum and ice into a glass. Top with pineapple juice.
ICE: Block or crushed
GARNISH: A sprig of mint
GLASS: Highball
Lime Quay
INGREDIENTS:
• 50ml Aged Jamaican Rum • 25ml Lime juice • 15ml Vanilla Liqueur • 5ml Ginger juice • 10ml Sugar syrup • 2 Kafir lime leaves METHOD: Shake and strain into a chilled glass. GARNISH: Lime wedge GLASS: Coupette
Mara
INGREDIENTS:
• 50ml White Jamaican Rum • 10ml Benedictine • 10ml Monin Lemongrass Cordial • 15ml Lemon juice • 15ml Egg white • 3 Dashes Grenadine METHOD: Add all ingredients and shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass. GARNISH: Raspberries GLASS: Martini
Mary Pickford
INGREDIENTS:
• 50ml Light Cuban Rum • 30ml Pineapple juice • 10ml Grenadine • 2 Dashes Disaronno Liqueur METHOD: Shake and strain into a chilled glass. GARNISH: Maraschino cherry GLASS: Martini
Moreno
INGREDIENTS:
• 60ml Mount Gay Black Barrel Rum • 5ml Apricot brandy • 5ml Orange Curacao • 15ml Green Chartreuse • 5ml Moscovado sugar syrup METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lime spiral GLASS: Coupette
Mulata
INGREDIENTS:
• 40ml Aged Cuban Rum • 20ml Brown Crème de Cacao • 20ml Lime juice • 10ml Sugar syrup METHOD: Shake and strain into a chilled glass. GLASS: Coupette
Planters Punch
INGREDIENTS:
• 50ml Mount Gay Black Barrel Rum • 20ml Lime juice • 20ml Sugar syrup • 30ml Orange juice • 1 Dash Suze Bitters METHOD: Shake and pour into an ice filled glass. GARNISH: Lime Wedge 1/2 Orange wheel GLASS: Rocks
Scorpion
INGREDIENTS:
• 25ml Aged Cuban Rum • 25ml VSOP Cognac • 15ml Lime juice • 10ml Syrup d’Orgeat • 25ml Orange juice METHOD: Shake and strain into a chilled glass. GLASS: Coupette
Rum has a wealth of nicknames including Barabados Water, Death of Satan, and Blood of Nelson
Tre
INGREDIENTS:
• 50ml White Rum • 5ml Chambord • 25ml Apple juice • 5ml Sugar syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lemon twist GLASS: Martini
West Indies Yellowbird
INGREDIENTS:
• 25ml Galliano • 40ml White rum • 10ml Crème de Banane • 50ml Pineapple juice • 50ml Orange juice METHOD: Shake and pour into an ice filled glass. GARNISH: 1/2 Orange wheel, Cherry, Pineapple wedge GLASS: Hurricane/Highball
Zombie
INGREDIENTS:
• 20ml Mount Gay Black Barrel Rum • 20ml Aged rum • 20ml White rum • 10ml Maraschino Liqueur • 2 Dashes Absinthe • 5ml Grenadine • 20ml Lime juice • 20ml Grapefruit juice • 2 Dashes Suze Bitters • 20ml Sugar syrup METHOD: Shake and pour into an ice filled glass. GARNISH: Pineapple wedge, 1/2 Orange wheel, Mint sprig, Fresh cherry GLASS: Highball
