Jekyll & Hyde
This cocktail takes inspiration from the 1886 classic novel, where the kind and respected scientist Dr. Jekyll experiments with a secret serum and transforms into Mr. Hyde, the evil, self-indulgent and uncaring antithesis. Experience the first sips of bright, sweet and tart pineapple rum, then taste as it transforms into a different cocktail as the smoked tea ice cube melts.Ingredients
Serves 1
2 oz (60 ml) Captain Morgan Pineapple Rum
2 cups (500 ml) Lapsang Souchong (smoked tea)*
¾ oz (22 ml) lemon juice
¾ oz (22 ml) simple syrup**
Instructions
- Pour 2 cups (500 ml) Lapsang Souchong tea into large cube or spherical ice moulds and freeze until solid. In a mixing glass with cubed ice, stir pineapple rum, lemon juice and simple syrup then strain mixture over prepared large cube or sphere of frozen smoked tea in a chilled old-fashioned glass.
- * Steep 2 tea bags or 2 tsp (10 ml) of loose leaf lapsang souchong in 2 cups (500 ml) boiled water for 4 minutes. Allow to cool before using.
- ** 1:1 ration of sugar dissolved in boiling water. Let cool before using.
Featuring
Fruit & Nut
The Fruit and Nut cocktail features The Kraken Black Spiced Rum. This mythical beast of a spiced rum has been infused with a secret blend of 11 spices and a little concentration of molasses, adding to the dark, rich colour and flavour profile. Distinctive notes of caramel, toffee, cinnamon, clove, vanilla, ginger and nutmeg lead to deep and complex flavours.Ingredients
Serves 1
2 oz (60 ml) Raisin-Infused The Kraken Black Spiced Rum*
¾ oz (22 ml) Disaronno Amaretto
2 dashes Walnut Bitters
Instructions
- In a mixing glass with cubed ice, combine the raisin-infused spiced rum, Amaretto and bitters. Stir to chill and dilute. Strain into a chilled old-fashioned glass over cubed ice. Garnish with reserved rum-soaked raisins on a cocktail pick.
- *To infuse rum with raisins, combine 1 x 750 ml bottle of rum with 1 cup (250 ml) of raisins in a 1 L (4-cup) canning jar, and let sit for 12 to 24 hours. Strain rum back into bottle and reserve raisins for garnish and perhaps your favourite dessert recipe.
Featuring
Parsnipety
Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.Ingredients
Serves 1
3 oz (90 ml) Parsnip Purée*
1 oz (30 ml) Bacardí Superior White Rum
1 oz (30 ml) Cointreau
¾ oz (22 ml) lemon juice
fresh parsley, for garnish
Instructions
- *To make Parsnip Purée, in a saucepan, place 3 cups (750 ml) of peeled and cubed parsnips and cover with water. Add 1 tsp (5 ml) salt and bring to a boil then cook until tender, about 5 minutes. Drain, reserving 4 oz (120 ml) cooking water. In a blender, add cooked parsnips, reserved water, 4 tbsp (60 ml) sugar and 4 oz (120 ml) lemon juice. Purée and blend until smooth. Refrigerate until chilled, about 45 minutes. Makes 1 L (4 cups).
- In a cocktail shaker with cubed ice, combine Parsnip Purée, rum, Cointreau and lemon juice. Shake vigorously and strain over new ice in a tall glass. Garnish with parsley.
Featuring
Banana Daiquiri
Ingredients
Serves 1
2 oz (60 ml) El Dorado 12-Year-Old Finest Demerara Rum
¾ oz (22 ml) Bols Banana Liqueur
¾ oz (22 ml) lime juice
¼ oz (7 ml) Demerara Syrup*
banana slice, for garnish
Instructions
- In a cocktail shaker** filled with cubed ice, combine all ingredients. Shake vigorously to chill and combine, then fine strain into a chilled coupe glass. Garnish with a banana slice.
- *1:1 ratio of demerara sugar dissolved in boiling water. Allow to cool before using. **Combine ingredients with ice in a blender to make a slushie version.
Featuring
Jungle Bird
Ingredients
Serves 1
1½ oz (45 ml) Old Sam Demerara Rum
¾ oz (22 ml) Campari
1½ oz (45 ml) fresh pineapple juice
½ oz (15 ml) lime juice
½ oz (15 ml) Demerara Syrup*
pineapple wedge and fronds, for garnish
Instructions
- In a cocktail shaker filled with cubed ice, combine all ingredients. Shake vigorously to chill and combine, then strain over new ice into a rocks glass. Garnish with a pineapple wedge and fronds.
- To make demerara syrup, it is a 1:1 ratio of demerara sugar dissolved in boiling water. Allow to cool before using.
Featuring
Stormy Swizzle
Ingredients
Serves 1
2 oz (60 ml) Goslings Black Seal Rum
1 oz (30 ml) fresh pineapple juice
1 oz (30 ml) freshly squeezed orange juice
1 oz (30 ml) freshly squeezed lime juice
¾ oz (22 ml) Falernum Syrup*
¼ oz (7 ml) grenadine
2 dashes Angostura bitters
mint and orange slice, for garnish
Instructions
- In a Collins glass, combine all ingredients, then fill with crushed ice. Using a Caribbean wooden swizzle stick or handheld milk frother, “swizzle” drink until frothing. Garnish with mint and an orange slice.
Featuring
Plimpton Cocktail
Ingredients
Serves 1
2 oz (60 ml) Bacardí 10-Year-Old Rum
¾ oz (22 ml) Averna Amaro
2 tsp (10 ml) Montenegro Amaro
2 dashes Scrappy’s Orleans Bitters
Instructions
- In a mixing glass over ice, combine all ingredients. Stir with a bar spoon until well chilled and diluted. Strain into a stemmed cocktail glass and enjoy.
Featuring
Tropical Toddy
Ingredients
Serves 1
½ oz (15 ml) lime juice
1 tbsp (15 ml) natural cane or Demerara sugar
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) aged rum
toasted mini marshmallow, for garnish
Instructions
- Combine lime juice and sugar in a heatproof glass or mug, then add hot water and stir to dissolve sugar. Stir in rum and garnish with a mini marshmallow toasted with a culinary torch.
Featuring
Eggnog Base
Ingredients
Serves 2
2 large fresh egg
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
3 oz (90 ml) your favourite spirit (optional)
freshly grated nutmeg, for garnish (optional)
Instructions
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Transfer to an airtight container and refrigerate. Use right away in one of the cocktail recipes on pages 85 and 87, or shake or blend in a cocktail shaker or blender without ice with 3 oz (90 ml) of your favourite spirit, divide into 2 glasses or mugs and garnish with freshly grated nutmeg. Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. With alcohol added as per this recipe or the Classic Eggnog, Espresso Eggnog or Nutty Eggnog recipes, eggnog can also be aged in an airtight container for up to 2 weeks in refrigerator to integrate flavours for an even more delicious eggnog. If aging, eggnog may settle, so shake well before using.
Featuring
Gratitude
Ingredients
Serves 1
1 oz (30 ml) Bacardí Superior White Rum
¾ oz (22 ml) organic, unsweetened cranberry juice
¼ oz (7ml) simple syrup *
5 mint leaves
3 oz (90ml) Villa Teresa Prosecco Rosé
fresh or frozen cranberries, for garnish
Instructions
- In a cocktail shaker with ice, combine, rum, cranberry juice, simple syrup and mint. Shake vigorously to chill and "muddle" the mint. Fine strain into a flute glass, top with Prosecco Rosé and garnish with cranberries
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.