I have to say I love that I have this section for cocktails on my website – it just pushes me to come up with delicious drinks for my favourite rums and sometimes the result is simply chef’s kiss! Now enough bragging, let’s carry on with some drink recipes.
As per usual if you’d like to see any particular rum used in a drink, do get in touch.
You can find all the recipes compiled here.
I made this drink for World Bartenders Day on February the 24th in order to highlight and celebrate it.
Black Tot have been pretty actively promoting and helping bars post-Covid so I thought it was the perfect brand to use in my drink. Their Caribbean Blend is an amazing amalgamation of rums from across the Caribbean inspired by the daily rum tot tradition of the Royal Navy. It has fruity and spicy notes that work beautifully in mixed drinks.
I went with a classical combo of fruits and some creole/anise influence that pair great with the rum’s liquorice profile.
Lime juice – 15ml
Demerara Sugar Syrup (2:1) – 20ml
Chinola Passion Fruit Liqueur – 10ml
Giffard Creme De Peche – 10ml
Coconut Water – 50ml
Peychaud’s Bitters – 2 dashes
Black Tot Caribbean Blend – 35ml
Add all the ingredients to a shaker, shake and strain into a highball over crushed ice. Garnish with some pineapple leaves and a passion fruit wedge.
Basically I put my favourite flavours to work with in a glass and it worked. This is a great tropical and fruity mix with layers of anise and liquorice.
Just remember to raise a tot for your bartenders once in a while as well!
Ever tasted a cocktail that was reminiscent of a nice cigar?
Look no more! I wanted to make a Cuban Cigar themed drink and I think I’m pretty close.
For this drink I obviously went with a Cuban rum, the Santiago 11 Year Old which has notes of wood, chocolate, tobacco, tropical fruits and mild spice.
In order to give it that cigarish flavour I used Perique Tobacco Liqueur that is a specially made liqueur with a fresh tobacco-like profile.
Warning: Do not ingest or attempt to infuse tobacco in anything as it is actually toxic for human consumption, this liqueur uses a special strain that posses no threat.
Here I give you:
El Habano Manhattan
Santiago De Cuba 11 Year Old – 50ml
Perique Tobacco Liqueur – 15ml
John D. Taylor’s Velvet Falernum – 10ml
Merlet Sour Cherry Liqueur – 7ml
Bitter Truth Pimento Dram – 3ml
Add all the ingredients to a mixing glass, stir until chilled and strain into a Nick & Nora. Garnish with a burnt dried vanilla pod on the rim for the burning cigar effect and some lovely vanilla aroma.
All the ingredients build up to a nice, peppery, rich drink that has a complex tobacco, chocolate and fruit profile.
I love a good Daiquiri and truth be told everyone should!
You don’t always get the chance to try an unaged Guyanese rum made on the Port Mourant double wooden pot still in one, yet here we are.
Thanks to this Single Barrel Origin Rum PM Guyana bottling I managed to make a Demerara-forward Daiquiri simply named:
Lime Juice – 25ml
Demerara Syrup (2:1) – 20ml
The Bitter Truth Creole Bitters – 3 dashes
Single Barrel Origin Rum PM Guyana – 50ml
Add all the ingredients to a shaker, shake well and double strain into a Nick & Nora glass. Garnish with a star anise for some extra flavour.
The classic sweet and sour flavours are here along with a nice kick of rich Demerara sugar and aromatic creole spices such as anise. All the ingredients compliment the liquorice flavours of the unaged Port Mourant distillate.
Not to mention I love it’s redish hue!
Hope you enjoyed the read and even some of the cocktails. Please feel free to send me feedback or cocktail requests, I could use some inspiration.