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.
Featuring
In the Shadows
Ingredients
Serves 1
½ oz (15 ml) Kahlúa Coffee Liqueur
1 oz (30 ml) The Kraken Black Roast Coffee Rum
crushed ice, to serve
1½ oz (45 ml) Forty Creek Nanaimo Bar Cream Liqueur
½ oz (15 ml) half-and-half cream
Instructions
- In the bottom of a Collins glass, combine Kahlúa and rum. Fill glass with crushed ice. In a cocktail shaker with cubed ice, combine Nanaimo Bar Cream Liqueur with cream and shake vigorously. Strain into glass over crushed ice and top with more crushed ice, if needed.
Featuring
Black Knight
Ingredients
Serves 1
5 blackberries, divided
1 oz (30 ml) Goslings Black Seal Rum
½ oz (15 ml) lime juice
½ oz (15 ml) simple syrup
3 oz (90 ml) Guinness Draught
Instructions
- In a cocktail shaker with cubed ice, combine 3 blackberries with rum, lime juice and simple syrup. Shake vigorously, then fine strain into a rocks glass and top with Guinness. Add fresh cubed ice and garnish with remaining blackberries.
Featuring
White Light
Ingredients
Serves 1
medium shredded coconut flakes, for garnish
1 oz (30 ml) Malibu Coconut Rum Liqueur
1 oz (30 ml) Crème de Cacao
1 oz (30 ml) half-and-half cream
Instructions
- Sprinkle a handful of coconut flakes on a small plate. Moisten rim of a coupe glass and dip into coconut. Place glass in freezer to chill. In a cocktail shaker with cubed ice, combine remaining ingredients. Shake vigorously and fine strain into prepared glass.
Drink Pairings
Gratitude (batch version)
Ingredients
Serves 10
40 to 50 mint leaves
10 oz (300 ml) Bacardí Superior White Rum
7½ oz (225 ml) organic, unsweetened cranberry juice
2½ oz (75 ml) simple syrup
5 oz (150 ml) water
2 x 750 ml bottles Villa Teresa Prosecco Rosé, to serve
fresh or frozen cranberries, for garnish
Instructions
- In a pitcher or bowl, muddle mint leaves, then add rum, cranberry juice, simple syrup and water. Stir thoroughly, then strain into a clean 750 ml bottle and chill before serving. To serve, measure 2½ oz (75 ml) into a flute glass, top with 3 oz (90 ml) Prosecco Rosé and garnish with cranberries.
Featuring
Watermelon Daiquiri Pops
Ingredients
Serves 10
2 heaping cups (about 500 ml) seedless watermelon cubes
1 heaping cup (about 250 ml) fresh or frozen sliced strawberries
2 lemons, zest and juice
1 tbsp (15 ml) grated ginger
½ cup (125 ml) white rum
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large blender, combine watermelon, strawberries, lemon zest and juice, ginger and rum. Blend on high for 1 minute, or until smooth. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.