This is the cocktail section where I post my own rum concoctions I believe deserve to be featured online.
The ingredients with a (*) are made by myself, for recipes or any drinks related questions you can use the Contact feature of the page to get in touch.
Cheers!
1) Planter’s Pot
Made this for an online Instagram competition. Went for a crossover between the Punch and the Julep.
Ingredients:
Re’al Passion Fruit Syrup – 12.5ml
Coconut Cream (*) – 25ml
Reagans’ Orange Bitters – 2 dashes
Cacao Bitters (*) – 2 dashes
Camomile Tea – 75ml
Sea Salt – 1 pinch
R.L. Seale 10YO – 37.5ml
Appleton Rare Blend 12 YO – 25ml
That Boutique-Y Rum Company Caroni 20 YO (Batch 1) – 12.5ml
S.B.S Jamaica 2018 (DOK) – 5ml
Mint leaves – 8
Angostura Bitters – 5 dashes
Method:
Add all the ingredients, except the mint and the Angostura to a shaker, shake hard and strain into the glass. Add the mint to the glass along with crushed ice and gentle churn. Add more crushed ice and drizzle the Angostura on top.
2) Ground Bound
My own version of one of my favourite drinks, the Jungle Bird.
Ingredients:
Lime Juice – 25ml
Guinness Syrup (*) – 15ml
Pineapple Juice – 50ml
Cacao Bitters (*) – 2 dashes
Ground Cinnamon – 1 pinch
Worthy Park Single Estate Reserve Rum Velier 70th – 37.5ml
Campari – 12.5ml
Method:
Add all the ingredients to a shaker, shake hard and strain into the glass. Add crushed/cube ice and sprinkle some cinnamon on top.
3) Jungle Angel
Another Jungle Bird riff using agricole rhum. Refreshing and delicious!
Ingredients:
Lime Juice – 25ml
Camomile Tea Syrup (*) – 35ml
Pineapple Juice – 50ml
Egg White – 1
Damoiseau Blanc 50 – 37.5ml
Lustau Blanco Vermouth – 35ml
Method:
Add all the ingredients to a shaker, shake hard and strain back into the shaker. Shake again without the ice and pour into the glass. Add crushed/cube ice.
4) Devil Can Cry
Made my own Homemade Aromatised Wine with chilies and various other classic spices and created a recipe around it. This is as spicy and rich as it sounds.
Ingredients:
Lime Juice – 25ml
Grapefruit Juice – 50ml
Guinness Syrup (*) – 12.5ml
Re’al Passion Fruit Syrup – 12.5ml
Falernum – 12.5ml
Chili Infused Wine (*) – 50ml
Cacao Bitters (*) – 3 dashes
Ground Cinnamon – 1 pinch
Black Pepper – 1 pinch
Appleton Rare Blend 12YO – 25ml
Mount Gay XO – 25ml
Wood’s Navy Rum – 12.5ml
Method:
Add all the ingredients to a shaker, shake hard and strain into the glass. Add crushed/cube ice.
5) Mead Barrel
Couldn’t have a website called ‘The Rum Barrel’ and not have a look at the Rum Barrel cocktail. My twist focuses less on the spice and more on enhancing the honey floral sweetness, hence the name.
Ingredients:
Lime Juice – 25ml
Pineapple Juice – 25ml
Grapefruit Juice – 25ml
Vanilla Honey Syrup (*) – 25ml
Re’al Passion Fruit Syrup – 12.5ml
Falernum – 7ml
Grand Marnier – 10ml
Reagans’ Orange Bitters – 3 dashes
Angostura Bitters – 2 dashes
Mount Gay XO – 25ml
Don Q Vermouth Cask Finish – 25ml
Pusser’s 50th Anniversary – 15ml
Method:
Add all the ingredients to a shaker, shake hard and strain into the glass. Add crushed/cube ice and grate nutmeg on top.
6) Colada Sling
Created this drink around the Singapore Breakfast Tea Syrup which is a blend of black tea, green tea, roasted rice, coconut flakes and other flavours and imparts a rich toasted coconut note. Note that the syrup isn’t your classical 1:1 sweet with 9 barspoons of brown sugar to 250ml of tea.
Ingredients:
Lime Juice – 25ml
Singapore Breakfast Tea Syrup (*) – 50ml
Coconut Cream (*) – 12.5ml
Pineapple Juice – 25ml
Coconut Water – 50ml
Cacao Bitters (*) – 4 dashes
Doorly’s XO – 37.5ml
Wood’s Navy Rum – 12.5ml
PX Sherry – 15ml
Method:
Add all the ingredients to a shaker, shake hard and strain into the glass. Add crushed/cube ice and drizzle the Sherry on top.
7) Movie Star
One of the most underrated rum drinks in my opinion is the Culross. The apricot, Bacardi, Lillet and lemon combo is absolutely delicious and refreshing. I decided to make a twist on it, but I might’ve gone a bit too far and made an entirely different drink. Absolutely delicious nonetheless.
Ingredients:
Lime Juice – 25ml
Tempus Fugit Creme De Banane – 25ml
Lustau Blanco Vermouth – 25ml
Appleton Reserve Blend – 25ml
Absinthe – 6 drops
Egg White – 1
Method:
Add all the ingredients to a shaker, shake hard and strain back into the shaker. Shake again without the ice and pour into the glass.
8) Rotten Old Fashioned
Decided to go with a flavour pairing of “opposites”. Citrus vs. spice, light vs. rich. A good example is the cinnamon and grapefruit combo which is so good in a Zombie, so that’s what I tried to achieve here as well.
Ingredients:
Pusser’s 15 Year Old – 25ml
Circumstantial Cane – 25ml
Lustau Blanco Vermouth – 15ml
PX Sherry – 10ml
Reagans’ Orange Bitters – 3 dashes
Angostura Bitters – 1 dash
Cinnamon Syrup (*) – 10ml
Method:
Add all the ingredients to a mixing glass filled with ice and stir down until it gets as chilled as possible. Strain into a tumbler filled with ice and garnish with a cinnamon stick laced with absinthe set on fire.
9) Mahana Tan
A tiki/tropical take on a Sweet Manhattan.
Ingredients:
Pusser’s 15 Year Old – 50ml
Cocchi Torino Vermouth – 15ml
Tempus Fugit Creme De Banane – 15ml
Raegans’ Orange Bitters – 2 dashes
Absinthe – 7 drops
Pimento Dram – 5ml
Method:
Add all the ingredients to a mixing glass filled with ice and stir down until it gets as chilled as possible. Strain into a Nick & Nora/Coupe glass.
10) Caribbean Island Spiced Tea
Just got the new 47% ABV Doorly’s 3 YO and I had to make something with it. The Falernum was a natural choice and inspired by the punch I decided to go for cinnamon syrup and tea. I chose the Singapore Breakfast tea due to its toasted coconut aroma, a tasting note quite specific to Doorly’s 3 YO, but the beauty is you can sub it for any tea, preferably darker, and just play with it.
Ingredients:
Lime Juice – 25ml
Cinnamon Syrup (*) – 15ml
John D. Taylor’s Velvet Falernum – 25ml
Doorly’s 3 Year Old 47% ABV – 35ml
Singapore Breakfast Tea (sub for any darker tea) – 50ml
Soda Water – 50ml
Method:
Add all the ingredients to a highball, mix with a barspoon and fill the glass with cubed ice. Garnish with a mint spring and a cinnamon stick
11) Macaw Gland Daquiri
Wanted to make my own “signature” Daquiri and this is the recipe I ended up with. I might’ve gone a bit off track but it ended up delicious nonetheless.
Ingredients:
Lime Juice – 25ml
Re’al Passion Fruit Syrup – 10ml
Tempus Fugit Creme De Banane – 15ml
Doorly’s 3 Year Old 47% ABV – 35ml
Kamm & Sons British Aperitif – 15ml
Absinthe – 5ml
Method:
Add all the ingredients to a shaker, shake hard and strain into a coupe. Garnish with a lime zest.
12) Lusting For Funk
Made orgeat for the very first time and I made this Mai Tai twist in order to celebrate it.
Ingredients:
Lime Juice – 25ml
Orgeat (*) – 15ml
Appleton Reserve Blend – 35ml
Briottet Creme de Banane – 15ml
Lustau Blanco Vermouth – 25ml
Reagans’ Orange Bitters – 6 dashes
Angostura Bitters – 4 dashes
Ting Grapefruit Soda – 75ml
Method:
Add all the ingredients except the Ting to a shaker, shake hard and strain into a glass with fresh ice. Top with the Ting and garnish with a mint spring.
13) Pimento My Ride
One of the few times the name came first and then the drink. This is a Sidecar twist with rum and Pimento, although some might say it’s closer to a Margarita, but it doesn’t work with the name (so proud of that name).
Ingredients:
Lime Juice – 15ml
Cointreau – 25ml
Penny Blue VSOP – 50ml
Pimento Dram – 10ml
Agave Syrup – 5ml
Salt – 1 pinch
Method:
Add all the ingredients to a shaker, shake hard and strain into a coupe. Optionally garnish with a brown sugar rim for some extra sweetness.
