Powerful funky rum and delicate cinnamon spice partially tamed by rich fruit and sweetened clove.
Totally tropical with a sweet tangy edge.
Pungent, funky and boozy with harmonious rum dominated bitter sweetness.
Fruity in every sense of the word – not to mention estery with namesake dundery rum notes taking centre stage. (Flavours are somewhat reminiscent of
A lightly spicy blend of three characterful rums with citrus mellowed by blending with crushed ice.
A rich, fruity and spirituous Daiquiri.
Pot still Jamaican rum adds delicate but distinctive funky notes to this lightly sweet fruity gin-laced cocktail.
A light rum sour sipped through a float of pungent pot still rum.
Bittersweet and boozy with a dry finish. Striking the right degree of dilution is key to the success of this cocktail – stir a little longer than usual
A warming and filling winter's meal in itself. This recipe will fill six small toddy glasses or Tom & Jerry mugs (each 20cl capacity to brim), and given
Richly flavoured, almost like molasses.
The elderflower is dominated by the other less subtle flavours in this big flavoured sweet 'n' sour cocktail.
Initially strong and punchy, but as the name suggests, as the ice melts dilution makes this drink better and better.
Tangy and fruity but not too sweet.
A characterful Daiquiri - pungent Jamaican rum combines with tangy Swedish Punch balanced by lime juice.
A classic citrus laced, big flavoured, punch.
This vodka-based Tiki-style cocktail is made funky by a splash of pot still Jamaican rum while lime juice adds freshness and grenadine adds both a rich
The huge character of pungent rum is matched with a bittersweet liqueur and sweet vermouth combo. Not for everyone but a Negroni riff worth trying.
This looks like a Caipirinha and has a similar balance of sweet, sour and spirit. The bitters bring out the spice in the rum, which is every bit as pungent
It is claimed that Ernest Raymond Beaumont-Gantt first served this drink in 1933 at his Don The Beachcomber's bar in Hollywood, California. This is some
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