Try out these new and exotic takes on the old classic…
With National Rum Day fast approaching (put it in your diaries people, it’s on August 16th), we’re spoilt for choice on where to kick back and celebrate.
We don’t need to ask why we’re celebrating the versatile drink – whether diluted with coke, shaken into a Daiquiri or mixed into a punch, rum is undoubtedly a crowd favourite. The question however, is where to celebrate and with which delicious cocktail.
Flotante cocktail at Aqua Nueva
80ml Zacapa 23
50ml lime juice
50ml pineapple juice
6 dashes of absinthe
30ml Giffard passion fruit syrup
20ml Visciolata Cardinale
Chilled rocks glass
Slice of dried pineapple, to garnish
Mint sprig, to garnish
Viola flowers, to garnish
Add the rum, lime juice, pineapple juice, absinthe, passion fruit syrup and sugar to a cocktail shaker, and shake well until the ingredients are completely combined. Next, add the cubed ice to the chilled glass, and strain the drink through a Hawthorne strainer and a small fine sieve positioned over the glass. Pour the Visciolata Cardinale over the top of the cocktail gently, so it floats. Finally, garnish with the pineapple, mint and viola flowers.
Chairman’s Mai Tai
20ml Chairman’s Reserve Finest
20ml rhum Clément Canne Bleue
10ml Pierre Ferrand Dry Curaçao
15ml lime juice
20ml of eucalyptus, orgeat & orange peel tincture
1 dash of Angostura bitters
Garnish: 1 orange wheel
Method: Add all ingredients to a cocktail shaker, then add ice. Shake well and strain into a glass full of fresh ice.
New York Zombie
40ml Appleton Signature Blend rum
5ml Wray & Nephew overproof rum
5ml Smith & Cross rum,
5ml Luxardo Maraschino
20 ml fresh grapefruit juice
10ml Falernum (home made syrup – recipe below)
6ml absinthe Pernod
3ml Angostura bitters
Lime, sugar cube & fire
Add all ingredients, except the Wray & Nephew, to a cocktail shaker, then add ice. Shake until well chilled, then strain into a tiki mug full of fresh ice. To create the garnish, take half of a lime and press out the juice in a citrus squeezer, creating a small cup. Add a sugar cube and gently pour Wray & Nephew onto the sugar. Gently light the cube. When the flame is out the drink is ready to enjoy. Note: the flame is not necessary to enjoy the drink!
Bring 250g white sugar and 250ml water to the boil with the zests of 10 limes, 8 cloves & 1 star anise. Once boiled, let cool. Add 250ml of white rum and 1.25ml almond essence & let infuse for 24 hours. Strain.
Jaguar at Nightjar
30ml Ron Zacapa 23 with Tiger Nut infusion
15ml Hennessy Fine de Cognac
15ml Ginger liqueur
12ml Pedro Ximinez Sherry
15ml Colombo spiced orgeat
Fresh orange & lime
35ml fermented palm drink
Shake and strain all the ingredients and top up with palm drink.