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Rum 101: Cocktail Recipes

Rum is a party spirit to its core. Whether it makes you want to jive in Jamaica or hula in Havana, rum brings a touch of the tropics to any evening.

So when we were invited to Chelsea speakeasy, GOAT, to learn how to mix, muddle and master a variety of rum cocktails – not to mention taste them, too – it was one of the easiest RSVPs of the week (natch).

One of the main things we learnt is that all rum cocktails stem from three key ingredients: the spirit, sugar and bitters. Stock your drinks cupboard with these and you’re ready to declare your bar open.

Time to banish rum and coke back to the 90s, we say. Here’s how to drink rum, grown up style:



Old Fashioned

© cosmopolitan.com



1. Old Fashioned

Master an Old Fashioned and you’ll be able to rustle up pretty much any rum cocktail of your choosing.

– 50ml Rum
– 1 dash Peychaud’s bitters
– 1 sugar cube (or 1 teaspoon granulated sugar)
– 1 teaspoon water
– Ice
– Orange zest (optional)

In a mixing glass (a pint glass will do nicely), combine the sugar cube, water and bitters. Crush the sugar cube and stir until dissolved.

Add rum and ice. Stir until mixture is well chilled.

Strain into a glass with fresh ice and garnish with a twist of orange zest.





Daiquiri

© domesticfits.com



2. Daiquiri

Although the frozen raspberry variety will always hold a dear place in our heart, a classic Daiquiri has ‘after work’ written all over it.

– 50ml Rum
– 1 dash Peychaud’s bitters
– 1 sugar cube (or 1 teaspoon granulated sugar)
– 1 teaspoon water
– 35ml fresh lime juice
– 1 wedge lime
– Ice

As above, combine the sugar cube, water and bitters. Crush the sugar cube and stir until dissolved.

Add in the rum, lime juice and ice, and shake well to combine.

Pour into a glass of your choice (Martini every time for us, if we can) and serve garnished with a wedge of lime.





Mojito

© reveal.co.uk



3. Mojito

The most popular drink in London right now, a Mojito is designed to cool you down on a hot day.

– 50ml Rum
– 1 dash Peychaud’s bitters
– 1 sugar cube (or 1 teaspoon granulated sugar)
– 1 teaspoon water
– 20ml fresh lime juice
– Splash of soda
– Handful of fresh mint leaves (about 2-3 tbsp)
– Ice
– Spring of mint (optional)

As before (spotting a trend here), combine the sugar cube, water and bitters. Crush the sugar cube and stir until dissolved.

Add rum, lime juice, mint leaves and ice, and shake well. (The ice will bash the flavour out the mint leaves).

Strain (to avoid ‘mint soup’) into a glass filled with ice then top with a splash of soda for freshness. Stir gently and serve garnished with a sprig of mint if feeling fancy.





Mai Tai

© honestlyyum.com



4. Mai Tai

Literally meaning ‘out of this world’ (in Tahitian), the Mai Tai will start your Friday night off right.

– 50ml Rum
– 1 dash Peychaud’s bitters
– 1 sugar cube (or 1 teaspoon granulated sugar)
– 1 teaspoon water
– 20ml fresh lime juice
– 12.5ml Cointreau
– 12.5ml Orgeat
– Dash of pomegranate (for colour) (optional)
– Ice

Combine the sugar cube, water and bitters. Crush the sugar cube and stir until dissolved.

Add rum, lime juice, Cointreau, Orgeat and pomegranate. Shake well.

Strain over a glass of fresh ice to serve.


A few tips:

Whilst we were shaking and sipping (and certainly not slurring…), GOAT’s owner, head bartender and ‘Rum God’ (true story), Steve Mankletow, shared the following tips to help improve home-made cocktails:

– There is no need to invest in proper measuring tools. Just use a shot glass and add to your taste.

– Don’t stir with the ‘spoon’ side of a cocktail stirrer. It’s quicker and more effective to use the other end.

– When combining your concoction, ‘shake to wake don’t rock to sleep’.

– For inspiration, take a look at the dessert section in your favourite cookbooks. Make note of the flavours used by the chefs and play around with these combinations in your cocktails.

GOAT’s bi-weekly Old Fashion Cocktail Club will help you shake and stir your way to a greater knowledge of spirits and cocktail making. Focusing on a different spirit each fortnight, block book Wednesdays out your diary, stat.

Email reservations@goatchelsea.com for a list of forthcoming dates and classes.

Written by:

<p>Victoria is an award-winning writer with a penchant for pintxos (and pudding). Her days revolve around business, barre and bellinis. In reverse order.</p>

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