Last weekend, UK RumFest took over west London for its tenth outing, with over 400 of the world’s finest rums on offer to take visitors on a boozy voyage…
Friday 21st October was also Trafalgar Day, which marks the British Royal Naval victory at the battle of the same name in 1805.
SO - never ones to shirk an opportunity, we reckon all that points in only one direction: cocktails! Specifically, cocktails that make use of those two Naval stalwarts, rum and gin. We promise it’s actually a surprisingly delicious (if slightly lethal) combination. Yo ho ho and a bottle of rum (and gin)!
Based on a 1930s recipe from Harry Craddock’s Savoy Cocktail Book, this is a beautifully balanced tipple with a hit of lime.
45ml Barcadi Carta Blanca (or other light rum)
15ml fresh lime juice
7.5ml grenadine syrup
4ml sugar syrup
Shake all ingredients with ice and strain into a chilled glass. Garnish with a Maraschino cherry.
This one dates from the 1950s and uses dark rum, which combined with gin and maraschino creates a sophisticated take on Tiki.
45ml dark rum
22ml fresh lime juice
2 dashes sugar syrup
1 dash maraschino liqueur
Shake all ingredients with ice and strain into a chilled glass.
This one was created by legendary Tiki cocktail king, Victor "Trader Vic" Bergeron, who allegedly said of it, "Fog Cutter, hell—after two of these, you won't even see the stuff."
45ml light rum
45ml fresh orange juice
15ml fresh lemon juice
15ml orgeat syrup
15ml amontillado sherry
Shake rum, brandy, gin, orange juice, lemon juice and orgeat syrup with ice and strain into a glass fill with ice. Float the sherry on top. Garnish with a slice of orange.
Chatham Artillery Punch
This punch hails from Savannah, Georgia, and was invented by the state’s Chatham Artillery unit. Served at celebrations, it’s appropriate that it was originally mixed in large horse buckets – because it’s so strong it could probably fell a horse! This recipe will make more than enough for a sizeable gathering…
1.5l red wine
375ml rye whiskey
1.5l strong black tea
375ml fresh orange juice
375ml fresh lemon juice
150g fresh cherries, pitted
200g brown sugar
4 bottles sparkling wine
Combine all ingredients except the sparkling wine in a punch bowl. Leave for 35-48 hours. Add chilled sparkling wine before serving and gently stir.