Three rum based summer cocktails to bring a tropical burst to your back garden evenings.
The weather man was finally predicting a heatwave this weekend, heralding the optimistic rush to ready our gardens, bikes or barbecues to make the most of the British sunshine. I spent Saturday evening watching the sun dip over the garden wall, contemplating the merits of cocktails and drinks that extend those summer evenings late in to the night.
So in the first post of a summer series on cocktails, here’s some interesting tipples for your taste buds to try:
4 parts white rum (Wray & Nephew Overproof Rum)
2 parts dark rum (Havana Club or Barcardi)
1 part curaçao
1 part orgeat syrup (optional)
1 part fresh lime juice
Mix together the white rum, curaçao, syrup and lime juice with a hand full of ice. Strain into a tall chilled glass. Then, if you can, float the dark rum over the top of the drink by pouring slowly over the back of a spoon. The traditional garnish is usually a slice of pineapple, and a some lime peel gently twisted to release the citrus oils. But an orange slice or two would do just fine.
3/4 – 1 whole lime per glass (depending on how sour you like things)
2 tsps soft brown sugar
White rum to top (Wray & Nephew Overproof Rum)
Slice the limes into segments, and with the brown sugar gently mash into the bottom of a tumbler glass until the sugar dissolves into the lime juices. Fill with crushed ice and top with white rum.
For more fruity variations, you can substitute the lime with skinned, seedless grapes, kiwi fruit or mango. For an entirely oriental twist try strawberries and a peach slice topped with 1 part sake and 1 part white rum.
Hot Cola Cube Mixer – a spicy take on the Cuba Libre
1 part dark rum
1 part white rum (Bacardi 151)
2 parts cola
1 part soda cream
1 inch fresh ginger (sliced) or 2 tsps ground ginger
Drop the ginger slices (or powder) into a large jug or decanter with plenty of ice cubes. Pour in both rums and stir really well. Top off with the cola and soda and serve.