Modern mixes

With contemporary styles of rum come exciting contemporary serves

Contemporary rum cocktails to try

MAD CITY POMEGRANATE MOJITO

A classic Mojito is a great way to get the party started, and this version using Mad City Botanical Rum has a jewel-coloured pomegranate twist for extra flavour and freshness.

• Fresh mint leaves

• 50ml (1.6oz) Mad City Botanical Rum

• 15ml (0.5oz) fresh lime juice

• 12.5ml (0.4oz) simple sugar syrup

• 10 pomegranate seeds, plus extra to garnish

In a highball glass, combine five mint leaves, the lime juice and simple syrup and muddle together. Fill the glass three-quarters full with crushed ice, add the Mad City Botanical Rum and 10 pomegranate seeds, then stir and churn the ingredients around to mix well. Top with soda water and garnish with two mint sprigs and some more pomegranate seeds.

Home bar hack: No crushed ice? Fill a resealable bag (the kind you might use for sandwiches) with water. Seal the bag, and place it in the freezer for three hours. Once it’s frozen, hold the bag under running hot water (this will cause the ice to crack) then bash the bag lightly with a rolling pin to finish the job.

INDICA OLD FASHIONED

While this may classically be a whisk(e)y cocktail, an Old Fashioned can also be a great serve to showcase the flavours of a rum. This version with Indica Rum uses peach bitters for a fruity twist.

• 45ml (1.5oz) Indica Rum

• 1 sugar cube

• 4-5 dashes peach bitters

Place a sugar cube in an Old Fashioned/rocks glass and add the peach bitters (enough to saturate the sugar). Add a dash of plain water and muddle until dissolved. Fill the glass with ice cubes, pour over the rum and stir.

CREOLE BELLINI

This super-simple cocktail brings a cane spirit twist to the Bellini, using a fruit-forward rhum arrangement from Damoiseau in place of fruit purée or liqueur.

• 30ml (1oz) Rhum Damoiseau Arrangé Pink Guava

• Prosecco (or other sparkling wine)

Pour the Arrangé Pink Guava into a Champagne flute and then top it up with chilled Prosecco. The French 75 originated in Harry’s Bar, Paris in the early 20th century. While it is traditionally made with gin, a lighter botanical rum such as Penryn Spirits’ Bora makes a great substitute.

• 30ml (1oz) Bora Botanical Rum

• 15ml (0.5oz) lemon juice

• 15ml (0.5oz) sugar syrup

• Sparkling wine

• Lemon zest spiral, to garnish Add the Bora Botanical Rum, lemon juice and sugar syrup to a shaker filled around two-thirds full with ice. Shake and strain into a Champagne flute or coupe. Top up with sparkling wine and garnish with a lemon twist.