Made just like a Mai Tai, pour all of the ingredients into a cocktail shaker, add ice and shake hard for 20-30 seconds. Strain over crushed ice into a tiki mug and garnish with an aloe leaf, dehydrated orange segment and grating of nutmeg.
Created by La Huerta Bar, Bogotá, and photographed by Pilar Mejía
Jamie Oliver’s Fifteen Restaurant in Watergate Bay, Cornwall, has a strong focus on local and seasonal ingredients, and that extends to their fantastic bar and cocktail list. Here’s their twist on a classic mojito for the end of winter and start of spring:
Place lime wedges in a Collins glass and add fruit syrup, leaves from a sprig of mint, and rum. Add crushed ice. Use the flat end of a bar spoon handle to gently muddle and mix, add a dash of soda water, then top with more crushed ice. Garnish with a sprig of mint and strips of forced rhubarb.
A dose of winter sun!
Combine all the ingredients in a cocktail shaker with ice. Shake well and strain into a cocktail glass. Garnish with a trio of natural maraschino cherries on a cocktail stick (the naturally preserved variety, not the artificially bright red sort).
Photographed at Bear Bar & Kitchen in Newquay.
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!!!
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.
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!!!
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.
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.
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.
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.
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.
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.