Turning Twenty-Rum


First of all, the beagle would like to apologise wholeheartedly for the pun. To be honest, he's a little embarrassed. He's normally better than this, but sometimes - sometimes he just can't resist. So, here it is: 'Turning Twenty-Rum' - secretly, I think he's a little pleased with himself. But no matter. This sort of behaviour should not be encouraged.

Anyway, we were booked for a twenty-first birthday party in Aberdeen back in February 2018 with a simple brief: The birthday girl is a big rum fan, and her mother just got a new cream carpet. Result? Light coloured rum drinks for everyone!

Obviously, the only light coloured rum cocktail worth talking about is the Daiquiri. Simple, delectable and err, invented by the British Navy (probably)...so that was our starting point. But how to shake it up?

The Caribbean background of the Daiquiri took us down the route of using similar tropical ingredients - and we quickly jumped at the idea of a spiced coconut variant to give the original a little bit of a reboot.

For the non-rum drinkers, we also served up a whisky highball spiked with a dash of Earl Grey tea, and the ever-popular Lady Pamplemousse. A guaranteed crowd-pleaser if there ever was one.

Spiced Coconut Daiquiri

40ml white rum
20ml fresh lime juice
20ml coconut syrup (1:1 coconut water and sugar)
5ml falernum

Shake all ingredients with cubed ice. Strain into a chilled coupe glass and garnish with a lime wheel.

Classic Daiquri

60ml white rum
30ml fresh lime juice
15ml sugar syrup (1:1)

Shake all ingredients with cubed ice. Strain into a chilled coupe glass and garnish with a lime wheel.

Earl Grey Whisky Highball

50ml blended Scotch whisky
20ml cold Earl Grey tea
Ginger ale

Build all ingredients in a chilled highball glass over cubed ice. Stir gently and garnish with an orange wheel.

Planning a party?

Contact us now to talk about crafty cocktail plans fit for any occasion!
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