BLOOD & SPICE
Ingredients
Serves
2 oz (60 ml) Bacardí Spiced Rum
½ oz (15 ml) pink grapefruit juice
½ oz (15 ml) lime juice
½ oz (15 ml) grenadine
2 dashes Angostura Bitters
hibiscus flower, for garnish (optional)
red food colouring (optional)
Instructions
- In a cocktail shaker, combine all ingredients. Fill with ice and shake vigorously until well chilled. Strain into a Collins glass over cubed ice and garnish with a hibiscus flower, if using. Add a few drops of red food colouring to intensify the colour, if desired.
Featuring
Classic Daiquiri
Ingredients
Serves 1
Classically a neat cocktail, the Daiquiri can be blended with fruit; or add mint and soda water for a Mojito.
¾ oz (22 ml) fresh lime juice
1½ tsp (7 ml) superfine sugar
1½ oz (45 ml) Bacardi Superior Rum
lime peel or wheel, for garnish
Instructions
- In a cocktail shaker, combine lime juice and sugar and stir to dissolve. Add rum and cubed ice then shake vigorously. Strain neat into a chilled coupe glass and garnish with a lime peel or wheel.
Featuring
Bermuda Storm
Ingredients
Serves 1
2 oz (60 ml) Goslings Black Seal Rum, divided
1 oz (30 ml) Giffard Ginger of the Indies
1½ tsp (7 ml) peeled, freshly grated ginger
1 oz (30 ml) fresh lime juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
lime wedges or fresh mint, for garnish
Instructions
- In a blender, combine 1 oz (30 ml) rum, ginger liqueur, fresh ginger, lime juice, simple syrup and ice. Blend until smooth. Pour into a hurricane or other tall glass, top with remaining 1 oz (30 ml) rum and garnish with lime wedges or fresh mint.
Featuring
Escape de Uva
Ingredients
Serves 1
10 to 15 red grapes, plus extra for garnish
4 to 5 mint leaves, plus extra for garnish
1 oz (30 ml) Flor De Caña 5-Year-Old Rum
¾ oz (22 ml) Martini Bianco
1 oz (30 ml) lemon juice
1½ oz (45 ml) La Marca Prosecco
lemon zest, to serve
Instructions
- In a cocktail shaker, muddle grapes and mint.
- Add remaining ingredients, except Prosecco.
- Add ice, shake vigorously, then fine strain into a glass, leaving no mint or grapes in drink.
- Top with Prosecco, then garnish with a mint sprig and a couple of grapes on a cocktail pick.
- Express oil from a zest of lemon and serve.
Drink Pairings
Lighter Mojito
Ingredients
Serves 1
1 oz (30 ml) Bacardi Gran Reserva Maestro de Ron White Rum
¾ oz (22 ml) lime juice
5 drops liquid stevia
3 sprigs mint (save 1 for garnish)
3 oz (90 ml) soda water
Instructions
- In a cocktail shaker with ice cubes, combine rum, lime juice, stevia and 2 mint sprigs. Shake vigorously and fine strain into a rocks glass over ice. Top with soda and garnish with a mint sprig.
Featuring
The Andrews Sisters
Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 12-Year-Old Rum
½ oz (15 ml) Averna Amaro
½ oz (15 ml) sweet vermouth
¼ oz (7 ml) Fernet Branca
¼ oz (7 ml) brown sugar syrup (2:1 ratio with water)
¾ oz (22 ml) lime juice
2 dashes of Bittered Sling Plum & Rootbeer Bitters
mint sprig, for garnish
dehydrated lime wheel, for garnish (optional)
Instructions
- In a Collins glass over crushed ice, slowly build ingredients. Stir to combine. Fill with more crushed ice and garnish with a mint sprig.
Featuring
Canada's Punch
Ingredients
Serves 1
1½ oz (45 ml) Bumbu Rum
½ oz (15 ml) Lot no. 40 Rye Whisky
½ oz (15 ml) lemon juice
½ oz (15 ml) pineapple juice
½ oz (15 ml) Allspice Syrup *
5 oz (150 ml) strong, hot black tea
1 tsp coconut oil
2 dashes of Bittered Sling Malagasy Chocolate Bitters
dehydrated pineapple chip/lemon or orange wheel, for garnish
cinnamon stick, for garnish
Instructions
- Combine all ingredients in a coffee mug. Make sure tea is hot so that the coconut oil can fully dissolve and ingredients blend.
- * In a saucepan over low heat, combine 2 cups (500 ml) each white sugar and hot water and 15 lightly crushed allspice berries. Stir until sugar is dissolved. Simmer for 20 minutes or until you reach desired taste. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
Empress
Ingredients
Serves 1
2 oz (60 ml) Ron Zacapa Solera 23 Rum
1 oz (30 ml) lemon juice
¾ oz (25 ml) Turmeric Honey*
1 oz (30 ml) aquafaba** or egg white
2 dashes of Bittered Sling Arabica Coffee Bitters
edible dried flowers, for garnish (optional)
Instructions
- Combine all ingredients in a cocktail shaker and dry shake with one ice cube to aerate aquafaba or egg white. Fill shaker with ice and hard shake. Double strain into a chilled large coupe.
- * Combine 2 cups (500 ml) honey with 1 cup (250 ml) hot water, 2 tsp (10 ml) ground turmeric and stir to combine. Can be stored in refrigerator for up to 2 weeks in a sealed container.
- ** The liquid leftover from a drained can of chickpeas.
Featuring
TOM & JERRY
Ingredients
Serves 1
1½ oz (45 ml) Havana Club 7-Year-Old Rum
2 oz (60 ml) Tom & Jerry Batter*
4½ oz (140 ml) boiling water
star anise, for garnish
Instructions
- * Separate 12 egg yolks and whites and set aside. In a bowl, whip egg whites with 1 tsp (5 ml) cream of tartar until stiff peaks form. In a separate bowl, using an electric mixer, beat yolks with 1 lb (500 g) sugar, 1 tsp (5 ml) each ground cloves and allspice, ½ tsp (2.5 ml) cinnamon and 2 oz (60 ml) rum, until sugar has dissolved. When yolk mixture is completely liquid, fold it into whites. Will keep refrigerated, for up to 2 weeks.
- In a preheated mug or hot cocktail glass, combine rum and Tom & Jerry batter. While stirring, slowly pour in boiling water. Garnish with star anise
Featuring
PUMPKIN PIE PERFECTION
Ingredients
Serves 1
2 oz (60 ml) Baileys Pumpkin Spice
1 oz (30 ml) Bacardi 8-Year-Old Rum
2 oz (60 ml) whole milk
2 scoops vanilla ice cream
whipped cream, for garnish
grated nutmeg, for garnish
Instructions
- Combine all ingredients, except for garnishes, in a blender with a few ice cubes. Blend until smooth and pour into a Collins glass. Top with whipped cream and garnish with a sprinkle of nutmeg.