rathlee's rum cocktail hot buttered rum

Hot Buttered Rum

50ml Rum
140g Cornish Salted Butter
170g Brown Sugar (Panela)
1 tsp Orange Zest
Cinnamon, Ginger & Nutmeg Spices (¾ tsp each approx.)

Beat the butter, sugar, orange zest and spices together until smooth.

Combine 2 tbsp spiced batter with a little boiling hot water and stir until the mixture is dissolved. Then add a shot of rum, top up with boiling water, stir and garnish with a cinnamon stick.

Note: You can prepare your batter mixture in advance and pop it in the fridge, or you can even freeze individual servings!!!

rathlee's rum cocktail carajillo de ron

Carajillo De Ron

50ml Rum
10ml Brandy
10ml Simple Sugar Syrup
Double shot espresso
Coffee Bean Garnish

The Carajillo De Ron is a double shot of hot espresso coffee, made with rum and brandy. It is a very popular drink in South America, and Colombia.

Combine all the ingredients in a cocktail shaker. Shake well and strain into a small espresso cup or glass.

Create a simple garnish with three coffee beans.

Mai Tai

50ml Rum
25ml Fresh Lime Juice
15ml Orange Liqueur
15ml Orgeat
1-2 Bar Spoons of Simple Syrup

Pour all the ingredients into a cocktail shaker along with 2 cups of crushed ice.

Shake well (don’t strain) for 20 seconds and pour (again, do not strain) into a rocks glass.

Photographed at Bear Bar & Kitchen in Newquay using our very own tiki mug!!!

Rathlee’s Rum Punch

300ml Rum
500ml Smooth Orange Juice
500ml Pressed Cloudy Apple Juice
100ml Pineapple Syrup
30ml Cherry Syrup
10 dashes of Bitters

Mix all the ingredients together in a glass pitcher or punch bowl.

Suggestion: Garnish your rum punch with some dehydrated orange fruit slices and edible flowers.


50ml Rum
20ml Fresh Lime Juice
10ml Simple Syrup

Pour all the ingredients into a cocktail shaker over ice and mix for 15 seconds.

Strain into a cocktail glass and garnish with a slice of lime.

Gold Fashioned

50ml Rum
15ml Simple Syrup (Panela)
2-3 Dashes of Bitters
Orange Twist

Add Rum, Panela Syrup and Bitters into a Rocks glass, then add a large ice cube and stir until the ice has started to melt slightly. Cut a thumb-sized piece of orange peel, and trim off as much of the white pith as possible. Squeeze the peel over the glass and rub it around the rim to release the essential oils; twist and add to the glass, or notch and set it on the side of the glass.

Note: mix equal parts water and Colombian panela sugar and heat until dissolved. Leave it to cool before using.


50ml Rum
30ml Lime Juice
1 tbsp Cornish Honey
30 ml Water

Add Cornish Honey into a tumbler, then add lime juice and rum.

Mix with a barspoon until partially dissolved then top up with a little water and some ice.

Blood Orange Rum Sour

1 Egg White
50 ml Rum
25ml Lime Juice
25ml Blood Orange Juice
15ml Cane Sugar Syrup

Shake without ice first for 15 seconds to help emulsify the egg (this is known as a dry shake), then add ice and shake again until you see frost on the shaker.

Strain into a cocktail glass.

Rum and tonic

50ml Rum
Fever Tree Mediterranean Tonic
15ml Lime Juice

Fill a Highball glass with cracked ice, add the rum and lime juice then top up with tonic water and give it a gentle stir.