Kingston Carnival Rum Punch
The Kingston Carnival Rum Punch recipe is a perfect mix of light and dark rum, tropical fruit juices and a little bit of grenadine. So refreshing and also a perfect party drink for a crowd.Ingredients
Serves 16
1½ cups (375 ml) Appleton Estate Signature Rum
1½ cups (375 ml) Bacardi Tropical Rum
2 cups (500 ml) pineapple juice
2 cups (500 ml) orange juice
4 oz (125 ml) fresh lime juice
3 oz (90 ml) grenadine
1 orange, sliced
1 lime, sliced
1 pineapple, cubed
Instructions
- In a cocktail dispenser or large bowl, combine rums, pineapple juice, orange juice, lime juice and grenadine. Add fruit and let infuse for 2 to 3 hours.
- To serve, measure 4 oz (120 ml) and pour over cubed ice in a punch glass. Garnish with fruit infused with the cocktail.
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Daiquirosé
Start shaking your cocktail shaker with this pink twist on a classic cocktail. Not just a daiquiri but a DauquiRosé, get it? For best results, use your favourite white rum and shake with a local BC rosé. This recipe makes 8; so, have it handy for when you have some left over rosé to use!Ingredients
Serves 1
¾ oz (22 ml) Bacardí Superior White Rum
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lime juice
1 oz (30 ml) ruby grapefruit juice
3 oz (90 ml) Joie Farm Re‑Think Pink Rosé
whole strawberries or pink/ruby grapefruit wedges, for garnish
Instructions
- In a cocktail shaker full of ice, combine rum, Simple Syrup, juices and rosé. Shake vigorously for 10 to 15 seconds, then strain into a chilled coupe glass and garnish with fruit.
- *For a batched blended variation, combine 1 bottle (750 ml) of rosé wine with 2 cups (500 ml) ruby grapefruit juice and 1 oz (30 ml) fresh lime juice and freeze overnight in ice cube trays. To serve, blend cubes with 6 oz (180 ml) rum and 2 tbsp (30 ml) sugar, until slushy. Makes 8 cocktails. **1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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BLOOD ORANGE SPICY DAIQUIRI
Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!Ingredients
Serves 1
1½ oz (45 ml) Havana Club 3-Year-Old Rum
1½ oz (45 ml) freshly squeezed blood orange juice
½ oz (15 ml) freshly squeezed lime juice
½ oz (15 ml) simple syrup*
2 to 3 dashes Angostura bitters
2 to 3 dashes hot sauce (such as Tabasco)
orange zest or a fresh or dried red chili pepper, for garnish
Instructions
- In a cocktail shaker filled with ice, add rum, citrus juices, syrup, bitters and hot sauce. Shake vigorously for 30 seconds, or until thoroughly chilled. Add additional bitters or hot sauce, to taste, then shake to combine. Strain through a fine cocktail sieve into a wine or cocktail glass, then top with cubed ice. Garnish and serve.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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AFFOGATO
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 scoop vanilla ice cream
1 oz (30 ml) Lemon Hart Blackpool Spiced Rum
¾ oz (22 ml) Tia Maria Cold Brew Coffee Liqueur
1 oz (30 ml) brewed espresso
1 coffee bean, for garnish
Instructions
- Place 1 scoop of vanilla ice cream into a chilled cocktail coupe. In a cocktail shaker with cubed ice, combine spiced rum, coffee liqueur and espresso. Shake vigorously then fine strain into coupe beside scoop of ice cream. Garnish with a coffee bean.
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Panettone Eggnog
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 2
2 large eggs (freshest possible)
3 oz (90 ml) Raisin Syrup*
1½ oz (45 ml) Old Sam Demerara Rum
1½ oz (45 ml) Amaretto Disaronno
1½ oz (45 ml) McGuinness Orange & Brandy
½ cup (125 ml) milk (3.25%)
¼ cup (60 ml) whipping cream
grated cinnamon, cinnamon stick and orange zest, for garnish
Instructions
- Add eggs and Raisin Syrup to a blender. Blend on medium for 30 seconds. Turn blender to low and gradually add rum, amaretto and orange brandy, then milk and cream (about 1 minute). Transfer to an airtight container and refrigerate. Enjoy once chilled. Best if left a day or two for flavours to develop.
- To serve cold, measure 8 oz (250 ml) into an old-fashioned glass.
- To serve hot, measure 8 oz (250 ml) into a heatproof mug and microwave for 1 minute. Garnish both with grated cinnamon, cinnamon stick and orange zest.
- * To make Raisin Syrup, in a small saucepan, combine 1 cup (250 ml) raisins, 2 cups (500 ml) water and 1 cinnamon stick. Bring to a boil then cover and simmer for 15 minutes. Strain raisins, reserving raisin water. Remove cinnamon stick. In a blender, combine raisins, 1 cup (250 ml) raisin water and ¾ cup (175 ml) demerara sugar, blend until smooth. Transfer to a sealed container. Refrigerate up to 3 weeks.
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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.
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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.
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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.
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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.
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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.