This Mai Tai is based on Plantation Black Cask 1651 Rum, which in my opinion is made for the Mai Tai, although the original Mai-Tai may just have the upper hand. 2 oz 60 ml Plantation Black Cask 1651 Rum, 40% ABV ½ oz 15 ml Pierre Ferrand Dry Curaçao Triple Sec ¼ oz 7.5 ml
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Classic Negroni 1 oz 30 ml Tanqueray No. 10 Gin 1 oz 30 ml Cocchi Vermouth di Torino (Sweet vermouth) 1 oz 30 ml Campari Bitter Add ice to a rocks glass and build the drink in the glass. Stir and garnish with a slice of orange. Negroni Carpano 1 oz 30 ml Tanqueray No.
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1¼ oz 40 ml Cocchi Vermouth di Torino (Sweet vermouth) 1¼ oz 40 ml Campari Bitter Top up San Pelligrino Wedge Orange Add sweet vermouth and bitter to the smaller half of a Boston Shaker. Half squeeze a wedge of a fresh orange into the glass. Half fill the second half of the shaker with
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1¼ oz 40 ml Cocchi Vermouth di Torino (Sweet vermouth) 1¼ oz 40 ml Campari Bitter Wedge Orange Add the sweet vermouth (Torino) and bitter liqueur (Milano) to a rocks glass. Add 2 – 4 ice cubes and add an orange wedge giving it a half squeeze. Stir.

1 oz 30 ml Myer’s Original Dark Jamaican Rum 1 oz 30 ml Clément Rhum Vieux Agricole VSOP ½ oz 15 ml Pierre Ferrand Dry Curaçao Triple Sec ¼ oz 7.5 ml Orgeat 1 oz 30 ml Fresh lime juice 1 tsp 5 ml Bar syrup 1 dash 1 dash Dale DeGroff’s Pimento Bitters (optional)
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My recipe for the Zombie is based on the original Don the Beachcomber’s Zombie recipe from 1934 as discovered by Jeff “Beachbum” Berry, but replaces the grenadine with freshly pressed pomegranate juice and simple syrup to add an extra dimension to the Zombie. 1 ½ oz 45 ml** Myer’s Original Dark Jamaican Rum, 40% ABV
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As I mentioned in a previous post, I’ve been mixing Caipirinhas since 2005. Recently I have discovered rhum agricole, which is produced from sugar cane juice instead of molasses as most other rums and since cachaça is also made from sugar cane juice, not necessarily in exactly the same way, I thought I would try
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I’ve been mixing Caipirinhas since 2005, following a visit to Brazil. This is the recipe that I eventually settled on. 2 oz 60 ml Cachaça 1 (~ 1 oz) 1 (~30 ml) Medium lime 1 ½ tsp 7.5 ml Cane sugar Crushed Ice This cocktail is build in the glass, preferably a Caipirinha glass (or
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As I was experimenting with the Pisco Sour, see previous post, we were also working our way through a Rum Advent Calendar – maybe a separate post later – where one of the 24 rums included was the KARUKERA Rhum blanc agricole 50%, which particularly took my fancy. I thought it might work instead of
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In my opinion, the basic BARSOL Primero Quebranta makes an excellent Pisco Sour. However, having tried BARSOL Primero Quebranta, BARSOL Selecto Acholado and BARSOL Supremo Mosto Verde Italia, I found that using BARSOL Selecto Acholado produced the most refreshing and satisfying Pisco Sour. The BARSOL Supremo Mosto Verde Italia produced a very fruity Pisco Sour,
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