Picture the scene.
You, presiding over your first barbecue of the season, wowing the great and good of your social circle with your radical new take on the hamburger (“My secret… is to make them…by hand”), only to bring things crashing down to earth with a cripplingly mediocre drinks selection.
That crate of supermarket-brand ale just won’t do it.
This summer, anyone who’s anyone will be drinking a delicious rum cocktail.
To celebrate all things rum, Bacardi has declared July ‘Rum Month’. We spoke to top mixologist and Bacardi brand ambassador May Kongsrivilai to find out how to take the holy trinity of rum cocktails (the mojito, daiquiri and piña colada), and elevate them to god-level status with a few simple twists.
Prepare yourself, friend – the rum-soaked adulation of your friends and neighbours is coming your way…
As a general summer policy, ‘just add lager’ can genuinely be relied upon to see you right, and the same is true of this twist on the rum and mint classic.
“Refreshment is key here,” says Kongsrivilai. “Lager might sound like an odd addition to a mojito, but the flavours really work together.”
15ml lime juice
15ml sugar syrup
10ml crème de pêche
25ml pineapple juice
8-10 mint leaves
Churn the rum, lime juice, sugar syrup, crème de pêche, pineapple juice and mint leaves with crushed ice, then pour into a highball glass. Top with lager, more crushed ice and serve.
The Queen Street Cocktail
This riff on the traditional daiquiri was first created at Edinburgh cocktail joint Panda & Sons, where they added celery bitters to balance out the inherent sweetness of the cocktail.
“If you have the main daiquiri components of rum, lime and sugar, you can pretty much add any modifier you want, from fresh fruit to liqueurs and mixers,” says Kongsrivilai. “Just make sure you match any added acidity with something sweet.”
25ml lemon juice
20ml Martini Ambrato
20ml sugar syrup
2 dashes celery bitters
Pour all the ingredients into a cocktail shaker with ice cubes, double strain, then serve straight up in a coupette glass. Spritz with Islay whisky to finish.
The Ultimate Piña Colada
Ah, yes – the kingpin of rum cocktails.
San Juan in a glass.
Getting caught in the rain? Love it mate, can’t get enough…
You don’t want to tinker too much here – this recipe is all about accentuating the existing flavour profile with the addition of coconut liqueur and some fresh pineapple chunks. For an extra splash of magic, use the world’s most awarded rum – Bacardi – to take your Piña Colada to the next level.
“It’s a drink that’s been enjoyed and celebrated for decades,” says Kongsrivilai. “So, if you’re adding a twist to it, the secret is finding different ways to bring out those pineapple and coconut flavours even more so. If you want a creamier version, trying adding some Coco Lopez.”
37.5ml fresh coconut water
20ml coconut liqueur
25ml pineapple juice
4 pineapple chunks
10ml sugar syrup
Pineapple wedge to garnish
Place everything but the garnish in a blender. Mix until smooth. Pour into a frozen highball or hurricane glass, and finish with your pineapple wedge.
Celebrate Rum Month with Bacardi
Throughout July, Bacardi will be staging Rum Month to celebrate the summery spirit.
From Piña Colada discos to Daiquiri tasting tours, a whole host of rum-based activities will be taking place across London, Manchester, Edinburgh and Glasgow. To find out more and discover the full programme of over 40 events on the DrinkUp London website.