London’s very best rum cocktail recipes

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  • 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.

    Here are four of our favourite new serves, from Aqua Nueva, Nightjar and the trendiest new East London pop-up: Tiki Bordel

    Flotante cocktail at Aqua Nueva

    80ml Zacapa 23
    50ml lime juice
    50ml pineapple juice
    6 dashes of absinthe
    30ml Giffard passion fruit syrup
    20g sugar
    20ml Visciolata Cardinale

    To Serve:

    Chilled rocks glass
    Cubed Ice
    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)
    10ml  grenadine
    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!

    Falernum Recipe:
    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.

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