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) 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.
2) 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.
3) 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.
4) 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.
5) 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.
6) 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.
7) 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.
8) 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.
9) 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
10) 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.
11) 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.
12) 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
Agave Syrup – 5ml
Cointreau – 25ml
Penny Blue VSOP – 50ml
Pimento Dram – 10ml
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.
13) The Dalzeel No. 2
The Dalzeel was my drink for the Speciality Drinks Whisky Competition from last year and got me into the final. For the 50th Anniversary of the Black Tot Day I’ve tweaked the recipe to have rum instead of scotch and it works wonderfully.
Ingredients:
John D. Taylor’s Velvet Falernum – 10ml
Briottet Creme De Banane – 15ml
Black Tot Rum – 60ml
Reagans’ Orange Bitters – 4 dashes
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. Garnish with a lime twist.
14) Rum Nanagroni
Tempus Fugit Creme De Banane quickly became one of my favourite ingredients. Here’s a simple Negroni twist that subs the gin for rum and sweet vermouth for banana liqueur.
Ingredients:
Chairman’s Reserve 2005 Vintage – 25ml
Tempus Fugit Creme De Banane – 25ml
Campari – 25ml
Angostura Bitters – 2 dashes
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 with a large ice cube.
15) Spiced Treacle
Haven’t made a treacle in a while and I really wanted to practice my apple fan skills so here we go.
Ingredients:
Chairman’s Reserve Legacy – 50ml
Cinnamon Syrup (*) – 10ml
Angostura Bitters – 2 dashes
Cacao Bitters (*) – 2 dashes
Absinthe – 5 drops
Apple Juice – 25ml
Method:
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.
16) Youth Potion No.2
Here’s a drink inspired from the White Negroni. No.1 had gin, here I’m using a delicious white rum blend from Threeways. Use any flunky white rum.
Ingredients:
Threeways White Rum – 25ml
Kamm & Sons British Aperitif – 25ml
John D. Taylor’s Velvet Falernum – 25ml
Ms. Better’s Black Pepper Cardamom Bitters – 1/3 pipette
Absinthe – 5 drops
Method:
Add all the ingredients except the absinthe 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 absinthe on top. Garnish with a Thai basil leaf for extra flavour.
Fantastic looking recipes!!
Thank you!
Hello Alexandru , my name is Simon, i recently acquired a bottle of Appelton 8 yo and was eager to check out reviews in regards to tasting notes and cocktail options. I came across your website which is excellent and i was glad to see A8yo got such good review. i usually use Havana 7yo for old cubans and old fashioned’s but felt like a change. When i went in to your cocktail barrel i was blown away by the variety of complex flavours and fantastic sounding drinks, so many new cocktails to try. Thanks for that.
I have many questions, i like to make my own syrups where possible Orgeat grenadine and Cinnamon syrup etc but obviously there is much more to learn.
So may i begin by asking what is Guinness syrup and how is it made?
Cheers
Hello Simon! Glad to hear you enjoy my page. For the Guinness syrup take a 440ml can of Guinness and boil it in a deep pan (it foams up) until you’re reducing it to about 250ml. While hot pour it into a graded glass and add demerara/brown sugar until it reaches the 500ml line, stir to dizolve it and then refrigerate it for a day.