rathlee cornish rum palmetto cocktail vermouth


50ml Rathlee’s Rum

25ml Sweet Vermouth

1 dash Chocolate Bitters

Stir all ingredients with ice and strain into a chilled cocktail glass.

Garnish with a citrus zest.

Photographed at The Balcony Bar & Kitchen, St Ives, by Elliott White.

Rathlee's Rum Violet and Lavender cocktail from Fifteen Restaurant Cornwall

Lavender Fields

35ml Rathlee’s Rum

20ml Lavender Syrup

20ml Tonic Syrup

3 turns of salt

Combine Rathlee’s Rum, lavender syrup, tonic syrup and salt in a shaker with ice and shake vigorously.

Strain into a cocktail glass with an edible flower garnish or fresh lavender.

Photographed at Fifteen Restaurant by Mat Arney.

Rathlee's Rum Dark and Stormy cocktail from Fifteen Restaurant Cornwall

Dark And Stormy

50ml Rathlee’s Rum

20ml Fresh Lime Juice

75ml Ginger Beer

Combine Rathlee’s Rum, lime juice and good quality ginger beer over ice cubes in a highball glass.

Garnish with a lime wheel and fresh ginger.

Photographed at Fifteen Restaurant by Mat Arney.

Note: You can add 10-20ml sugar syrup for a slightly sweeter version.

berry mojito mixed by jamie oliver's fifteen restaurant cornwall

Fifteen’s Berry Nice Mojito (Summer)

50ml Rathlee’s Rum

1 Lime

Fresh Berries

10 Mint Leaves

40ml Sugar Syrup

Soda Water to Top

Muddle lime, sugar syrup and berries. Clap the mint to release the flavour, add it to the mix, followed by rum and crushed iced. Mix roughly with a bar spoon and top with soda water.

Garnish with mint, fresh berries, lime and a sprinkle of sugar.

mai tai style tiki taka cocktail made with rathlee golden rum by la huerta bar, bogota, colombia

Tiki Taka (La Huerta Bar, Bogotá, Colombia)

50ml Rathlee’s Rum

15ml Lime juice

20ml Orgeat syrup

15ml Blackberry syrup

20ml Pineapple and peppermint syrup

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

seasonal mojito mixed by jamie oliver's fifteen restaurant cornwall

Fifteen’s Seasonal Mojito (Spring)

50ml Rum spiced with cinnamon, cloves, star anise and nutmeg

50ml Homemade rhubarb and apple syrup or puree


2 Lime wedges

Dash of soda

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.

pouring a sunshine cocktail made with rathlee's rum


50ml Rum
30ml Dry Vermouth
50ml Cloudy Pressed Pineapple Juice
1 Barspoon Cherry Syrup

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.

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.