5 Classic Rum Cocktails

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Rum is, quite literally, a very sticky subject- if it confuses you, please know you are not alone!

Rum is a distilled spirit made from sugar cane, but that is about all everyone can agree on. Well, that and that it makes darn tasty drinks! It may be known for tiki drinks, but can also work in stirred down sippers and even my very favourite indulgent dessert cocktail!

HURRICANE

40ml (1 & 1/3oz) light rum
40ml (1 & 1/3oz) dark rum
30ml (1oz) passionfruit syrup*
30ml (1oz) fresh lemon juice
Orange wedge to garnish
Cherry to garnish
Cocktail umbrella to garnish (optional!)

A jigger
Shaker tins

A Hurricane glass, or regular rocks or highball is fine (the only problem is that Hurricane glasses are usually HUGE- as was the original recipe which calls for 2 full shots of each rum a 4 shot cocktail. You’d have to enlarge this recipe by at least half if you want to fill your glass up and really make a night of it!)

Add all of your ingredients to your shaker tins, fill with ice, and shake hard! Pop your tins open and we’re just going to ‘shake and dump’ pour the entire contents of your shaker into the glass. Garnish – the cheesier the better – and enjoy.

*Passionfruit Syrup:
Mix equal parts 1:1 sugar syrup and passionfruit pulp or purée. Leave to sit for at least two hours, preferably overnight, then strain (or not, if you like the crunchy seeds).

EL PRESIDENTE

40ml (1 & 1/3oz) flavourful white rum
20ml (2/3oz) blanc vermouth
10ml (1/4oz) dry curacao/triple sec
Barspoon grenadine
Orange twist to garnish

A jigger
A mixing glass
A julep strainer
A barspoon
A coupe glass

Add all of your ingredients to your mixing glass, fill the glass with ice and stir until it is chilled and diluted. Strain in to chilled coupe glass, fold orange twist over the drink to express the oils then place it in to garnish.

DARK & STORMY

60ml (2oz) dark rum
30ml (1oz) fresh lime juice
About 120ml (4oz) ginger beer
3 dashes Angostura bitters
Lime wheels to garnish

A jigger
A barspoon
A highball glass

Add your rum and lime juice, and ginger beer to the glass (should be just under halfway) Add as much ice as you can fit, stir, add more ice and top with more ginger beer if necessary. Float 3 dashes of bitters on top, garnish with lime wheels and enjoy!

ROYAL BERMUDA YACHT CLUB

50ml (1 & 2/3oz) rum (I actually prefer a full bodied white rum, to keep it brighter and fruitier, but the original recipe is with an aged rum which gives a richer cocktail)
20ml (3/4oz) fresh lime juice
15ml (1/2oz) falernum*
5ml (1/4oz) curacao
Lime wheel to garnish

A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass

*It is possible to make falernum, but it is a little fiddly. This is a good DIY recipe:


Add all of your ingredients to your shaker tins and fill full with ice. Seal the tins together and shake as hard as you can. Pop the tins open and double strain, using the hawthorn strainer to hold the ice back in the tin and pouring through the fine strainer in to your coupe glass. Garnish with a lime wheel, and enjoy!

RUM EGGNOG
This is part of the ‘Flip’ family, one of the oldest styles of cocktails.

30ml (1oz) spiced rum
30ml (1oz) ruby port or similar dessert
20ml (3/4oz) sugar syrup
20ml (3/4oz) cream
1 egg
Nutmeg to garnish

A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass
A microplane

Add all ingredients to shaker tins, seal your tins together and ‘dry shake’ without ice (be careful!). Once everything has emulsified, fill your tin with as much ice as possible and shake hard. Pop the tins open and double strain, using the hawthorn strainer to hold the ice back in the tin and pouring through the fine strainer in to your coupe glass. Grate nutmeg on top to garnish, and enjoy!


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