PEOPLE’S COCKTAIL 2.0
Ingredients
Serves 1
1 small piece fresh ginger
1½ oz (45 ml) Havana Club Añejo Reserva rum
1½ oz (45 ml) fresh carrot juice
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Honey Ginger Syrup
1 dash of Angostura bitters
lemon twist, for garnish
Instructions
- Place ginger in bottom of a cocktail shaker, muddle it briefly. Add remaining ingredients to shaker, add ice, shake and double-strain into a chilled cocktail glass. Garnish with a lemon twist.
- For HONEY GINGER SYRUP: In a saucepan, bring 2 cups (500 ml) each honey and water to a boil. Add about 1 cup (250 ml) of roughly chopped fresh ginger. Let stand for about 10 minutes. Strain off chunks of ginger and store, refrigerated for up to a month.
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THE MARY PICKFORD COCKTAIL
This Prohibition-era cocktail was created for the Canadian-American film star known as “America’s Sweetheart” by a bartender at the Hotel Nacional in Cuba during the actress’s visit to Cuba in the 1920s.Ingredients
Serves 1
1½ oz (45 ml) white rum
1½ oz (45 ml) pineapple juice
1 tsp (5 ml) grenadine
½ tsp (2 ml) maraschino liqueur
Instructions
- Place ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a maraschino cherry, if desired.
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PASSION COCONUT FIZZLE
Ingredients
Serves 1
PINEAPPLE COCONUT FOAM:
6¾ oz (200 ml) full-fat coconut milk
10 oz (300 ml) pineapple juice, strained
½ oz (15 ml) lemon juice, strained
¼ cup (60 ml) granulated sugar
PASSION FIZZLE:
1 oz (30 ml) Bacardí Maestro white rum
1 oz (30 ml) passion fruit purée
½ oz (15 ml) simple syrup
ice cubes
½ cup (125 ml) crushed ice
2 oz (60 ml) plain soda water
Instructions
- To make PINEAPPLE COCONUT FOAM: Combine coconut milk, pineapple and lemon juice and sugar in a bowl. Stir until sugar is completely dissolved. Transfer to a 2 cup (500 ml) whipping cream dispenser and charge with one No. 2 charge. Chill dispenser until very cold, about 15 –30 minutes. Shake well and dispense when needed. When ready to serve, combine rum, purée, syrup and ice cubes in a cocktail shaker. Shake vigorously, strain and pour over crushed ice in a Collins glass. Top with soda and a piping of Pineapple Coconut Foam. Serve immediately.
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ROYAL MANDATE
Ingredients
Serves 1
granulated sugar
1 lemon slice
3 tbsp (45 ml) Havana Club 7 rum
1½ tsp (7 ml) Crème de Cassis
1½ tsp (7 ml) Fernet Branca
4 tsp (20 ml) lemon juice
2 tsp (10 ml) honey syrup
ice cubes
orange zest, for garnish
Instructions
- Run a cut lemon along one half of the rim of a glass. Dip in sugar to coat half the rim. Combine remaining ingredients except for orange zest in a cocktail shaker. Shake vigorously and strain into tall sugar-rimmed glass. Garnish and serve immediately.
- To make HONEY SYRUP: Combine 2⅓ cups (590 ml) honey and 1⅔ cups (400 ml) hot water in a glass container large enough to hold contents. Stir until dissolved. Can be refrigerated for up to 6 weeks.
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ST. SPIRITO
Ingredients
Serves 1
1 oz (30 ml) El Dorado 15 Year Guyana Demerera Rum
1 oz (30 ml) Averna Amaro
½ oz (15 ml) Chambord
¾ oz (22 ml) lime juice
¼ oz (7 ml) simple syrup
2 dashes Angostura Bitters
1-in (2.5 cm) piece orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into a cocktail coupe glass filled with ice. Twist orange peel over the top of the drink to express the oils.
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DARK ARMY NO. 2
Ingredients
Serves 1
1½ oz (45 ml) Lemon Hart Demerara Rum
1 oz (30 ml) Giffard Ginger of the Indies Liqueur
2 oz (60 ml) mango nectar
½ oz (15 ml) freshly squeezed lemon juice
1 pinch garam masala
2 oz (60 ml) ginger beer
1 fresh lemon wheel, for garnish
Instructions
- Combine rum, liqueur and juices with ice in a cocktail shaker. Shake hard and fast until cold. Fine strain into a frozen metal cup and top with ginger beer. Dust drink surface with garam masala and place lemon wheel on cup edge as garnish.
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MELON CRUSH COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Bacardi Maestro Rum
1 oz (30 ml) Bols Melon Liqueur
¾ oz (22 ml) fresh lime juice
8 green grapes, plus extra for garnish, optional
1 melon slice, for garnish, optional
Instructions
- Place grapes in a cocktail shaker and muddle well. Combine rum, melon liqueur and lime juice and shake with ice until very cold. Double strain over new ice in a collins glass and garnish with either a slice of melon or grapes.
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HOT APPLE CIDER
Ingredients
Serves 12
10 whole cloves
5 whole allspice, gently cracked
1 whole star anise
½ cinnamon stick
1 orange, peel only, pith removed
1 lemon, peel only, pith removed
1 small piece ginger, peeled and sliced into 2 coins
1 x 12-in (30 cm) cheesecloth square
1 x 4-in (10 cm) string
4¼ cups (1.25 L) organic apple juice
¼ cup (60 ml) cranberry juice
3 tbsp (45 ml) organic maple syrup
12 oz (360 ml) Appleton Estate Rum
Instructions
- Place cloves, allspice, star anise, cinnamon stick, ginger, orange and lemon peel into centre of cheesecloth, then gather corners and tie with string to create a sachet.
- Into an 8-cup (2 L) pot, add apple juice, cranberry juice and maple syrup. Then add sachet of spices and citrus peels and bring to a boil. Reduce to simmer for an additional 20 to 30 minutes.
- Remove sachet from pot, but do not discard, you can reuse sachet if needed.
- Using a ladle, measure about 4 oz (120 ml) hot spiced cider into a cup or mug and add 1 oz (30 ml) rum per serving. Store any unused cider in a sealed bottle in refrigerator for up to 3 weeks.
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MACUA COLADA
Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 5 year old
1½ oz (45 ml) guava juice
½ oz (15 ml) fresh lime juice
1 oz (30 ml) Coconut Almond Milk
chocolate bitters, to top
chocolate curls, for garnish
Chocolate-Coconut Rim
Instructions
- Shake first 4 ingredients on ice and strain over crushed ice in a Collins glass. Garnish with chocolate curls and a Chocolate-Coconut Rim.
- To make COCONUT ALMOND MILK: Heat ½ cup (125 ml) coconut water and add 1 cup (250 ml) sugar. Stir to dissolve. This will make your coconut water syrup. Add equal parts almond milk to coconut water syrup.
- To make CHOCOLATE-COCONUT RIM: Blend together 1 tsp (5 ml) coconut flakes, 1 tsp (5 ml) cocoa powder, 1 tbsp (15 ml) raw sugar. Store in a glass jar. To rim glass, pour some mixture on a plate. Wet half the outside of the glass rim with a lime slice and dip rim into sugar.
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PLANTATION TRADITIONNELLE
Ingredients
Serves 1Instructions
- Place sugar cube and bitters into a mixing glass and muddle. Then squeeze orange peel to release oils into the mixing glass. Slowly add rum, while stirring, gradually adding ice. Stir until sugar is dissolved. Strain into rocks glass over ice. Garnish with an orange wheel and a maraschino cherry.