3 Ingredient Cocktails
A full-flavoured Daiquiri with a delicate touch of clove.
This flavoursome mix of coffee and chocolate is further enhanced if vanilla-infused rum is used.
A spirituous Martini-style cocktail. Be sure to stir well as dilution is key.
Slightly sweet, this complex cocktail combines flavours of red wine with subtle herbal notes and is fortified with light rum.
Cadillac Margarita (AKA Grand Margarita)
A balanced (far from sweet) and flavoursome Margarita with the rich cognac and orange notes of Grand Marnier adding to this drink's depth of flavour.
A Daiquiri-like drink made in the style of a Caipirinha.
Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a
Light, easy drinking and very refreshing.
Rum slightly sweetened and flavoured with the lime and clove flavours of falernum.
Basically a rum and coke with a squeeze of lime, but Cuba Libre has much more of a ring about it. And it is much more of a drink, the squeeze of lime and
The name of this popular Cuban drink literally means 'stained Cuba' and there is just enough cola in this rum and soda to stain the drink brown.
Light white rum mellowed by Italian vermouth and made interesting with bittersweet French Amer Picon liqueur.
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. Grind white caster sugar in a mortar and pestle to
Daiquiri No.1 (6:2:1 recipe)
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Daiquiri No.1 Natural (Embury's 8:2:1 formula)
Traditionally a Daiquiri should always be based on light rum but if I should feel like breaking with tradition and using aged rum, I find Embury's 8:2:1
Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
El Presidente (sans grenadine)
Bone dry, light and delicate. The sweetness and colour contributed by the maraschino cherry garnish are essential to this drink's success.
Elderflower liqueur adds floral interest to the classic Daiquiri.
A pleasant, maroon coloured, blackcurrant-flavoured Daiquiri.
Rum based twist on the ubiquitous and very tasty Espresso Martini.
French Tear #1
Rum-laced and fruity. Altogether very gluggable.
Great for sipping after dinner.
This powerful straw yellow cocktail offers a myriad of flavours. Benefits from the dilution of a long stir and/or the addition of a dash of water.
Grapefruit Daiquiri #1
The flavours of rum and grapefruit combine harmoniously - clean and fresh.
Rich flavoursome honey replaces sugar syrup in this natural Daiquiri. Try experimenting with different kinds of honey. We favour orange blossom honey.
Hop Toad #1
Resembles an apricot Daiquiri that's heavy on the lime yet balanced.
If there is such a thing as a 'Rum Aviation', then this is surely it. The proportions of the original 1935 recipe stipulate equal amounts of maraschino
The sweet, tropical fruitiness of this drink is set off by the spicy rim.
A combination of the El-Presidente and Negroni. A cocktail on the bitter side of bittersweet that Campari lovers may appreciate. Perhaps better served
Essentially a Seabreeze with rum in place of vodka.
This Daiquiri is particularly delicate in its balance between sweet and sour.
Tahitian Honey Bee
Basically a lemon honey Daiquiri or a lemon Canchànchara - very tasty it is too.
Honeyed rum with herbal and citrus nuances. Perhaps better served on-the-rocks.
Rum-laced and slightly sweet with hints of apricot fruit.