F lavoured/spiced: how to mix it
Flavoured and spiced spirits offer opportunities to experiment in cocktails
CHAIRMAN’S MAI TAI
A classic rum-based cocktail, the Mai
Thai pairs citrus and fruit flavours with a combination of rums. This version from Chairman’s Reserve suggests pairing spiced rum with a Martinique agricole. • 30ml (1oz) Chairman’s Reserve
• 30ml (1oz) Martinique rhum, such as Clément • 30ml (1oz) fresh lime juice • 15ml (0.5oz) orange Curaçao • 15ml (0.5oz) orgeat
• 7.5ml (0.25oz) sugarcane syrup • Fresh mint, to garnish
Add the ingredients to a mixing glass. Add plenty of crushed ice, then shake well for around 10 seconds. Pour unstrained into a double Old Fashioned glass, sink in your spent lime shell, and garnish with a mint sprig.
LIME IN DA COCONUT DAIQUIRI
This simple cocktail from Breckenridge Distillery mixes spiced rum with lime and vanilla for a truly tropical drinking experience. • 60ml (2oz) Breckenridge Spiced Rum • 30ml (1oz) fresh lime juice
• 22.5ml (0.75oz) vanilla bean simple syrup* • Spritz of coconut tincture, in an atomizer • Lime wheel, to garnish * To make the vanilla bean simple syrup, heat 240ml (8oz) water, 230g (8oz) sugar and 15g (0.5oz) vanilla bean paste over a medium heat and stir until dissolved. Leave to cool.
To make the cocktail, shake the spiced rum, lime juice and vanilla bean syrup in a cocktail shaker with ice. Serve in a chilled coupe, spritz and garnish with a lime wheel.
ESPRESSO RUM-TINI
While vodka is the time-honoured spirit choice for an Espresso Martini, rums (or flavoured rum-based spirits) can add a new dimension to this Dick Bradsell classic. • 60ml (2oz) spiced rum, such as Black Tears or
Chairman’s Reserve
• 40ml (1.3oz) fresh espresso coffee (hot or cold) • 10ml (0.3oz) Companero Blue
• 10ml (0.3oz) sugar syrup
• 1tsp chocolate powder
• 2 dashes orange bitters
• Maraschino cherry, to garnish
Fill a cocktail shaker with ice, add all the ingredients, and shake hard for around 20 seconds. Fine strain into a chilled coupette or Martini glass. Garnish with a Maraschino cherry and a dusting of chocolate powder.
GOLDEN HOUR
To make the most of long, sultry summer nights, you need a long drink to match! The Golden Hour is part of a new summer cocktail selection from Filipino brand Don Papa, inspired by the sights and sounds of Miami. • 45ml (1.5oz) Don Papa 7 Years Old • 15ml (0.5oz) mango nectar (fresh mango
pulp, slightly sweetened with sugar syrup) • 10ml (0.3oz) passionfruit liqueur
• 75ml (2.5oz) ginger beer
• 1 dash Angostura bitters
• 1 scoop mango sorbet
• Black sesame and fresh mint, to garnish
Combine the rum, mango nectar, passionfruit liqueur and bitters in a shaker with ice and shake vigorously. Strain over ice into a highball glass rimmed with shichimi and sea salt. Add the ginger beer, then top with a scoop of mango sorbet. Garnish with toasted black sesame and a sprig of fresh mint.