RUM season is the best season! I'll say it again...RUM SEASON IS THE BEST SEASON!
The summer is here and this year this isn't a whole lot else to do but make cocktails and drink them in the garden so (you guessed it!) that is what I am doing and it suits me just fine!
Rum is a versatile spirit that can just as easily be a winter warmer as much as it is a summer cocktail DELIGHT. There is just something so perfect about a rum in the sun, though; probably because rum is traditionally made in warmer climates and sometimes a sip is a little sensory vacation in glass.
For my rum cocktails, I used El Dorado 3 year white rum and 12 year golden rum. El Dorado is distilled in Guyana, which is a place I would bloody love to be right now, but for the lack of a plane ticket, a good Mai Tai and a Pina Colada will have to do. Trading beach umbrellas for cocktail umbrellas, 2020 style!
Mai Tai
1oz (30ml) El Dorado 3 year
1oz (30ml) El Dorado 12 year
0.5 oz (15ml) Triple Sec or Cointreau
1oz (30ml) fresh squeezed orange juice
0.5oz (15ml) lime juice
0.5oz (15ml) orgeat
Dash of grenadine
Sir all of the ingredients (EXCEPT grenadine) together in a chilled tumbler filled with ice. Once mixed, pour in a dash of grenadine over the back of a bar spoon. Garnish with an orange slice, lime slice, maraschino cherry and a cocktail umbrella!
Pina Colada
1oz (30ml) El Dorado 3 year
1oz (30ml) El Dorado 12 year
2oz (30ml) coconut milk
1/4 of a frozen pineapple
1oz (30ml) orange juice or pineapple juice
0.25 oz (7ml) orgeat (optional)
A handful of crushed ice (optional switch of crushed ice for frozen coconut water)
Blitz all of the above ingredients together in a blender and serve in a hurricane glass with a wide reusable or paper straw. Garnish with a pineapple chunk, pineapple leaf, a slice of orange and a maraschino cherry. And a cocktail umbrella. OBVIOUSLY.
Watch Me Shake
Avocolado
Need another rum cocktail boost? Check out my creamy recipe for the avocolada!
