Welcome to The Cocktail Barrel! Here I regularly post recipes of rum (or flavoured rums) cocktails that came up with, either for fun or necessity. Hopefully they will inspire you to experiment with your own rum bottlings. Cocktails that have dedicated articles are not included here, you can find more on the Recipes category.
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The ingredients with a (*) are homemade – for instructions or any drinks related questions you can use the Contact feature of the page to get in touch or just email me at email@example.com.
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.
Just a very simple take on a Daiquiri that enhances the liquorice profile of the Port Mourant distillate.
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
El Habano Manhattan
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.
Tried to make a tropical inspired Manhattan that would taste like a cigar – it went pretty well!
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.
A passion fruit forward concoction that brings out the tropical notes of the Black Tot Caribbean Blend.
Foursquare 2010* – 35ml Coconut Water – 100ml Angostura Bitters – 1 dash Briottet Creme De Banane – 5ml
*If you’re using a standard 40% ABV Barbadian rum use 50ml instead.
The Tropical Barrel
Add all the ingredients to a highball, pack it with cubed ice and give it a gentle stir. Garnish with a grapefruit wedge.
Coconut water and rum is a classic Caribbean combo and this is, as the name suggests, the tropical flavours in a cup. It uses a special limited edition rum from Barbados that clocks at 60% ABV.
Add the cardamom pods to a mint Julep tin and crush them. Add the rest of the ingredients to the tin along with crushed ice and churn everything. Top with more crushed ice and garnish with a mint spring, pineapple leaves, dried peach and cardamom pods.
A fun take on one of my favourite underrated cocktails, the Mint Julep.
Lime Juice – 25ml Strawberry Sorrel Syrup(*) – 15ml Bitter Truth Elixier – 15ml El Dorado 8 Year Old – 50ml Yumchaa Blend Tea – 50ml Sherbet – heaped barspoon Lollipop – 1 Popping Candy Sachet – 1
Add all the ingredients except the lolli and candy to the glass and add crushed ice 3/4 of the glass. Use the lollipop as a swizzle stick to mix, add more crushed ice and leave the lollipop on top along with the popping candy sachet on the rim and a strawberry jelly garnish.
The lollipop can be left in the drink to impart more sweetness as needed. The sherbet adds a nice fizz to it, but if you want to truly sizzle this swizzle, pop the popping candy on top while quickly mixing it into the drink using the lollipop.
This time I participated in the El Dorado Swizzle competition heats where I made a drink inspired by my childhood and sweets.This is a fun one!
Lime Juice – 25ml Fresh Passion Fruit Pulp – 1/2 Agave Syrup – 15ml Mint Leaves – 5 Apricot Jam – heaped barspoon Salt – pinch Ricardo Pastis – 7ml Saint James Imperial Blanc – 50ml
Monkey Comme Ci, Monkey Comme Ça
Add all the ingredients in the shaker including the pulp of a half of a passion fruit. Shake hard and strain into a champagne coupe. Garnish with the emptied passion fruit shell filled with apricot jam and star anise.Add all the ingredients to a shaker, shake hard, strain into a Nick & Nora glass and garnish with a dried pineapple “lid”.
A little while ago I was in holiday in Nice, France and I saw a Daiquiri Day Competition which I really wanted to enter(obviously I didn’t win), so I made this drink along with whatever ingredients I could gather.
Lime Juice – 25ml Re’al Peach Syrup – 15ml Campari – 10ml Briottet Creme de Banane – 10ml Pimento Dram – 3 dashes Streamertail White Rum – 40ml
Add all the ingredients to a shaker, shake hard, strain into a Nick & Nora glass and garnish with a dried pineapple “lid”.
A DryDaiquiri twist I made for National Daiquiri Day using a lovely blend of Jamaican and Trinidad distillates.
Lime Juice – 15ml Strawberry Sorrel Mix(*) – 15ml Briottet Creme De Banane – 15ml Reagans’ Orange Bitters – 4 drops Smith & Cross – 35ml
Straw & Cross
Add all the ingredients to a tin, shake vigorously, double strain into a Nick & Nora glass and garnish with a strawberry fan on the rim and icing sugar.
The idea for this was simply to make a “girly” looking drink that does pack a punch (the original used cask strength whisky) in order to throw off all those people whose fragile masculinity doesn’t allow them to enjoy a cocktail out of a Nick & Nora glass, especially with a strawberry on top.
Lime Juice – 15ml John D. Taylor’s Velvet Falernum – 25ml Lustau Oloroso Sherry – 25ml Doorly’s XO – 30ml Franklin & Sons Pineapple Almond Mixer – Top (75ml)
Doorly’s XO-loroso Highball
Add all the ingredients except the mixer to a highball, fill with cubed ice, top with the mixer and give it a quick stir. Garnish with a lime peel and some lime leaves for the aroma.
A long, fizzy, refreshing drink with fruity and nutty layers highlighting the Oloroso flavours
Lime Juice – 10ml Organic Maple Syrup – 10ml Campari – 10ml Smith & Cross – 10ml Discarded Cascara Sweet Vermouth – 20ml Discarded Banana Peel Rum – 30ml Franklin & Sons Pineapple Mixer With Almonds – Top
Left Ain’t Right
Add all the ingredients to a shaker except the pineapple mixer, shake and strain into a highball over cubed ice. Top with the pineapple almond mixer and garnish with pineapple leaves, dry lime & and dry pineapple on a pick pointing left.
This is another riff on one of my favourite cocktails, the Jungle Bird and uses both their Banana Peel Rum and their Cascara Vermouth.The name is just a fun play on “leftovers are not right” – clever, eh?
Dram Mor Diamond Distillery – 50ml Choya Extra Years Umeshu – 25ml Discarded Sweet Cascara Vermouth – 15ml Absinthe – 5ml Cucumber water – 5ml Walnut Bitters – 2 dashes
Add all the ingredients to a mixing glass and stir until chilled. Strain into a coupe glads and pop an ume fruit in it.
A unique Manhattan inspired drink using Umeshu and Port Mourant distillatewith a cheeky reference to one of my favourite animes.
Rhum Bologne Gold/any accessible aged agricole – 700ml Worthy Park 109/Overproof navy style (Pusser’s, Wood’s etc.) – 300ml Cinnamon syrup (1.5:1) – 125ml Sugar syrup (2:1) – 125ml Lime juice – 300ml Pineapple juice (pressed) – 1000ml Orange juice – 500ml Angostura Bitters – 15ml Cold water – 500ml
The spices are optional, but be careful not to overdo it:
Cinnamon sticks – 5 Cloves – 4 Star anise – 1
Add all to the jar, except the water, and let it cool in the fridge over night. Add the water on the day of consumption and mix – add more water if it’s too much, I like my drinks on the strong side. Feel free to add some citrus wheels as well.
Pour in a glass over ice and garnish each serve with a touch of mint.
A simple, multiple-serve punch recipe containing 4 litre. Makes up to 20 large serves that can be split in smaller ones (177.5ml).
Add all the ingredients to a shaker except the tea, shake and strain in a highball over cubed ice. Top with the tea and garnish with pressed coriander leaves, dry lime and Tesco mixed herbs.
A very “green” cocktail using a botanical rum and coriander & fennel syrup.
Lime juice – 25ml John D. Taylor’s Velvet Falernum – 15ml Green Chartreuse – 15ml Re’al Passion Fruit Syrup – 10ml Campari – 10ml Cacao Bitters (*) – 2 dashes Foursquare Nobiliary – 25ml Foursquare Port Cask – 25ml
Add ingredients to a shaker, shake well (needs dilution) and double strain into a coupette. Garnish with a fancy red dry lime.
A combo between the Dry Daiquiri and Nuclear Daiquiri I made for World Foursquare Day.
Lime juice – 25ml Orgeat – 15ml Creme de peche – 10ml Ron La Progresiva – 40ml Fever Tree White Grape and Apricot Soda – 50ml/Top
Cigar in the Orchard
Add all the ingredients except the soda to a highball, add crushed ice and churn. Top with the Fever Tree and give it a quick stir. Top with more crushed ice and garnish with an orange and dry rose petals.
Simple and fruity serve using the Fever Tree White Grape & Apricot Soda paired with Ron La Progresiva.
*You don’t need to carbonate your coconut water, but it does add a nice mouthfeel.
Add all the ingredients except the coconut water to a highball/sling glass, add crushed ice and churn. Add the carbonised coconut water and give it a stir. Top with more ice and garnish with a banana leaf, star anise and dried lime.
A 151 swizzle/highball tropical drink that highlights the liquorice flavour of the Pusser’s 151.
Add all the ingredients to a shaker and shake. Strain into a cute coupe and garnish with a lime twist.
A very simple twist on a Daiquiri, the flavour profile reminds me of Thai cuisine. For the infusion I used 2 dried lime leaves and 100ml of Aluna Coconut left to infuse for 18 hours.
Lime juice – 25ml Cinnamon syrup – 10ml John D. Taylor’s Velvet Falernum – 10ml Absinthe – 5ml Green Chartreuse – 25ml Worthy Park 109 – 25ml Carbonated Black Tea – top (50-75ml)
Add all the ingredients except the tea to a shaker and shake. Pour in a highball (or a cool mug like mine), add cubed ice, top with the carbonated black tea and garnish with a cinnamon stick and star anise.
Spicy and very herbaceous, makes very good use of the fizzy tea. Do not underestimate this recipe, it’s quite boozy.
Add all the ingredients to a mixing glass and stir until chilled and double strain to a Nick & Nora glass. Garnish with a dried lime leaf on the rim using a tiny peg
A Manhattan style drink, fruity yet fairly dry thanks to the White Port.
Lime juice – 25ml Cinnamon syrup – 15ml Fino Sherry – 15ml Creme de Peche – 15ml J. Gow Revenge – 25ml Apple juice – 50ml
Shake all the ingredients and strain the drink in a highball over cubed ice. Garnish with an apple fan (yes, I’m a fan of my apple fans) and a cinnamon stick.
A spicy and rich beverage highlighting the Scottish distillate.
Lime Juice – 25m Sugar Syrup – 12.5ml Lazydog Silver Rum – 25ml White Cacao Liqueur – 20ml Green Chartreuse – 10ml Mint – 6 leaves Ginger Ale – top
Lazy After Eight
Add all the ingredients except the ginger ale to a shaker and quick shake with cubed ice. Dirty pour the drink into a highball and top with the ginger ale. Garnish with a mint spring, one After Eight chocolate and enjoy!
A long, refreshing drink with cacao and herbaceous notes.
Stir all the ingredients except the absinthe in a mixing glass with cubed ice until chilled. Wash a tumbler with the absinthe and throw the excess away. Then strain the stirred drink into the tumbler and use a pink grapefruit zest to spray its oils onto the glass/drink and. Discard the peel and enjoy!
A ‘white’ Sazerac twist with vanilla and citrus notes.
Add all the ingredients except the OJ to a mixing glass filled with ice and stir down until it gets as chilled as possible. Strain into a tumbler with a large ice cube and add the OJ.
Another Treacle twist, this time a ‘breakfast’ drink highlighting the coffee infusion of Ron Colon.
St. Nicholas Abbey White Rum – 50ml Giffard Creme de Cacao White – 10ml John D. Taylor’s Velvet Falernum – 5ml Reagans’ Orange Bitters – 3 dashes Dried Vanilla Pod – 1/3
Smoked ‘n’ Oil
Add all the ingredients except the vanilla to a mixing glass filled with ice and stir down until it gets as chilled as possible. Next burn the dry vanilla pod until it gives out a thick smoke and place a brandy balloon on top to fill up with the smoke. Strain the drink into the smoked glass and enjoy.
Wanted to make a ‘white’ Corn ‘n’ Oil and things escalated.
Lime Juice – 25ml Cucumber Infused Honey Syrup (*) – 25ml Reagan’s Orange Bitters – 2 dashes Rhum Bologne 55% ABV – 30ml Kamm & Sons British Aperitif – 15ml Green Tea – top
Add all the ingredients except the tea to a highball and fill with cubed ice. Top with the Green tea and stir. Garnish with cucumber, coriander and green olives.
A Ti Punch variation that is “healthy” if that’s a thing.
Add all the ingredients except the apple juice to a mixing glass filled with ice and stir down until it gets as chilled as possible. Strain into a tumbler with a large ice cube and add the apple juice on top.
Haven’t made a Treacle in a while and I really wanted to practice my apple fan skills so here we are.
Lime Juice – 15ml Agave Syrup – 5ml Cointreau – 25ml Penny Blue VSOP – 50ml Pimento Dram – 10ml Salt – 1 pinch
Pimento My Ride
Add all the ingredients to a shaker, shake hard and strain into a coupe. Optionally garnish with a Demerara sugar rim for some extra sweetness.
One of the few times the name camefirst 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).
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.
Made orgeat for the very first time and I made this Mai Tai twist in order to celebrate it.
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
Add all the ingredients to a shaker, shake hard and strain into a coupe. Garnish with a lime zest.
Wanted to make my own “signature” Daiquiri and this is the recipe I ended up with. I might’ve gone a bit off track but it ended up delicious nonetheless.
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
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.
A tiki/tropical take on a Sweet Manhattan.
Lime Juice – 25ml Tempus Fugit Creme De Banane – 25ml Lustau Blanco Vermouth – 25ml Appleton Reserve Blend – 25ml Absinthe – 6 drops Egg White – 1
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.
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.
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
Add all the ingredients to a shaker, shake hard and strain into the glass. Add crushed/cube ice and drizzle the Sherry on top.
Createdthis drink around the Singapore Breakfast Tea Syrupwhich 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.
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 – 15m
The Mead Barrel
Add all the ingredients to a shaker, shake hard and strain into the glass. Add crushed/cube ice and grate nutmeg on top.
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.