Blackwell Rum Signature Cocktails
Blackwell ‘N’ Stormy
Ingredients:
2 parts Blackwell Rum
5 parts ginger beer
½ part lime juice
Dash of Angostura Bitters
Method:
1. Put all the ingredients into a Collins or Highball glass over lots of ice, stir gently and garnish with a wedge of lime
Blackwell Old Fashioned
Ingredients:
1 part Blackwell Rum
1 sugar Cube
2 dashes Angostura Bitters
1 orange Peel
Method:
1. Fill the mixing glass with ice, add Blackwell Rum, sugar, bitters and stir until well-chilled
2. Strain into a rocks glass over one large ice cube
3. Express the oil of an orange twist over the glass, then drop into the glass to garnish
GoldenEye Cocktail
Ingredients:
2 part Blackwell Rum
4 part pineapple juice
1 lime or pineapple wedge
Method:
1. Shake together and strain into a chilled cocktail glass
2. Garnish with lime or pineapple wedge
Blackwell Manhattan
Ingredients:
2 part Blackwell Rum
Half part Sweet Vermouth
1 dash of Bitters
1 Maraschino Cherry
Method:
1. In a mixing glass with ice, add the Blackwell Rum, Vermouth and bitters
2. Let it sit for one minute so that you can allow some water into the cocktail
3. Strain into a chilled cocktail glass, and garnish with a cocktail cherry
4. Stir the drink cold!
Toasty Toddy
Ingredients:
3 parts Blackwell Rum
2 teaspoons brown sugar
1 ½ parts fresh lemon juice
6 parts boiling water
Method:
1. Add all ingredients to a mug, except for the water
2. Pour in the boiling water
3. Stir well to blend
Blackwell Swizzle
Ingredients:
2 parts Blackwell Rum
1 part fresh lime juice
½ part brown sugar
8-10 mint leaves
2 dashes Angostura Bitters
2 dashes Peychaud's Bitters
Method:
1. Muddle the mint and lime pieces together in
cocktail shaker
2. Add the remaining ingredients
3. Fill with ice and shake vigorously
4. Strain into an ice-filled glass
5. Garnish with a mint sprig
Blackwell Punch
Ingredients:
2 parts Blackwell Rum
1 ½ parts orange juice
1 ½ parts pineapple juice
½ part lime juice
Splash of grenadine
Club soda
Method:
1. Combine all of the ingredients, except club soda
2. Pour into an ice-filled glass
3. Top with club soda
Frozen Mojito
Ingredients:
2 parts Blackwell Rum
1 part simple syrup
1 lime
7-8 mint leaves
1 cup of ice
Method:
1. Add mint, simple syrup and lime juice into a blender
2. Pulse several times
3. Add the ice and rum to blend, until the ice is crushed
4. Garnish with a mint sprig and enjoy
Jungle Bird
Ingredients:
1 ½ parts Blackwell Rum
¾ parts pineapple juice
½ part Campari
½ part lime juice
½ part simple syrup
Method:
1. Shake all the ingredients together in an ice-filled shaker
2. Strain into an ice-filled glass
3. Garnish with a pineapple wedge
The Nutty Cocoa
Ingredients:
2 parts Blackwell Rum
8 parts milk (any kind)
1 heaped teaspoon raw cacao
2 teaspoons brown sugar
½ teaspoon vanilla extract
Freshly grated nutmeg
Method:
1. Bring the milk to simmer in a saucepan
2. Stir in the raw cacao until melted
3. Stir in the sugar and vanilla extract, bring to a low boil
4. Remove from the heat and stir in the rum
5. Pour into a mug and garnish with nutmeg
Black Jack
Ingredients:
2 parts Blackwell Rum
Chilled watermelon juice
Watermelon segment
Method:
1. Cube a watermelon, leaving seeds in (to look like dice)
2. Fill a martini glass with rum and watermelon juice
3. Drop the watermelon dice into the cocktail
Ginger Mojito
Ingredients:
2 parts Blackwell Rum
½ lime cut into quarters
½ inch fresh ginger cut into small pieces
2 teaspoons raw sugar
8-10 mint leaves
2 dashes Angostura Bitters
Club soda
Method:
1. Muddle the mint, ginger, sugar and lime in bottom of
glass or shaker, until mint is slightly bruised
2. Add ice, rum and top with club soda
3. Garnish with a mint sprig
Spiced BBQ’d Mango Puree
Peel 3 mangoes
Lightly BBQ till sides are toasted and leave on a "resting shelf" with lid closed for 20min
Cut up the BBQ'd Mango and put into blender
Blend until it reaches a silky consistency (add a little water if necessary)
Chop up two to three Country Pepper (Scotch Bonnets) and put into an empty tea bag
Steep the Blended Mango with the tea bag for 1hr
Take out the tea bag and allow the mixture to chill.
Pour the puree into a squeeze bottle or any other sort of container.
Honey Syrup
Take 50% Pantrepant Honey
Take 50% Warm Water (not HOT)
Mix both together until no there’s separation
Pour puree into a squeezy bottle, or any other sort of container to preserve.