Name: Voodoo
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Aged rum (6-10yr); 22.5 ml Rosso/sweet vermouth; 60 ml Apple juice; 15 ml Lime juice; 7.5 ml Sugar syrup (2:1)

Voodoo
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Serve in a Collins glass

Ingredients:
2 oz	Caribbean blended rum aged 6-10 years
³⁄₄ oz	Strucchi Rosso Vermouth
2 oz	Apple juice/apple cider (cloudy & unsweetened)
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of dust with cinnamon powder (sprinkled through flame).
SHAKE all ingredients with ice.
STRAIN into ice-filled glass.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The rich flavour of the aged rum marries well with vermouth and apple, freshened by lime.

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History:

Created in 2002 by Alex Kammerling, London, England.

More cocktails by Alex Kammerling

Nutrition:

One serving of Voodoo contains 258 calories

Alcohol content:

1.4 standard drinks
12.3% alc./vol. (12.3° proof)
20.3 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 4 comments for Voodoo.
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Simon Sedgley

1st November 2024 at 04:34

A very refreshing cocktail, although we thought that the volume of apple juice, as specified, was a bit excessive, so we dialled it back to 50ml to allow the rum to assert itself more strongly.

Simon Difford

3rd November 2024 at 11:29

Agreed. I've dropped apple juice from 75ml to 60ml.

Peter McCarthy

19th August 2024 at 04:34

Made this with Bacardi 8 year & Dolin Rouge. Delicious. Kind of like an "adult" apple cider. Great option for the autumn.

John Hinojos

8th August 2022 at 00:23

Had this with gold Jamaican rum. Added a little of the Jamaican funk. Very good to offset the sweetness. Perfect with a spicey dinner.

Matthew Xia

2nd July 2022 at 18:45

I made this and got zero froth... How did you manage such a foamy head?

Simon Difford

2nd July 2022 at 22:09

It's a cocktail we photographed some 20 years ago and I suspect I read the recipe wrongly for the shoot and used pineapple juice. I've just made both versions and the (correct) version with apple juice is a much better drink. I noted to reshoot with apple juice. Thanks for bringing to my attention.

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