Rum…How do you drink yours? Everyone knows the versatility of rum. Whether you drink it neat, with ice, a dash of water, a simple mixer or a full blown traditional tiki style cocktail there’s hundreds of ways to indulge.

Here’s a few of my favourite concoctions. Some of them contain no Rum at all but I thought they were too good not to share.

Shrunken Skull

Shrunken Skull. The problem with Tiki mugs is that you can’t see the drink when taking photos. This Mug is too photogenic not to share though. Made by Tiki Dylan from my home town of Brisbane. I love his work.

30 ml Mount Gay XO
30 ml El Dorado PM Single Barrel Demerara Rum
30 ml Cawsey’s Grenadine
30 ml fresh lime juice

Bitches’ Brew

I’ve often used egg white in cocktails but never whole egg. This has got a nice creamy texture with the bitter Pimento and sour lime playing well with the rums.

30 ml 1866 Tumbulgum Agricole Rum
30 ml Foursquare Zinfandel Cask Blend Rum
30 ml fresh lime juice
15 ml Bitter Truth Pimento Dram
15 ml Simple Syrup
30 ml Egg.


Colonel Beach’s Plantation Punch

30 ml Fresh Lime Juice
60 ml Pineapple Juice
15 ml Falernum Syrup
60 ml Ginger Beer
60 ml Jamaican Rum
45 ml Barbados Rum
1 Dash Angostura Bitters
6 Drops of Pernod or Absinthe

This cocktail is a true Tiki number form the heyday of Tiki bars and restaurants. This was originally concocted by one of the great Tiki trail blazers, Don the Beachcomber at his “Colonel’s Plantation Beefsteak and Coffee House” in Waikiki during the 1950’s

Shake everything except Ginger Beer with crushed ice and a couple of agitator cubes then add the ginger beer and stir. Pour unstrained into a tall glass or tiki mug over a few more ice cubes. Garnish how you like.

Ink and Hibiscus G&T

45 ml Ink Gin
Tonic Water
Preserved Hibiscus flower

Not so much a cocktail as such but more a twist on an old favourite. I don’t generally specify what brand of drink to use but this one definitely calls for Ink Gin from Husk. It has a sweeter profile so works well with the sweet hibiscus and strawberry.
The hibiscus can be bought in the larger drinks shops or at specialised deli’s and come in a jar preserved in hibiscus syrup.
Place one flower in the bottom of your glass and then make your G&T as you usually would. Don’t over fill as you’ll need to add the ice after the tonic so that you don’t squash the flower. Garnish with butterflied strawberries and quartered lemon slices. If you prefer even more of the hibiscus influence (Think rhubarb and raspberry) then you can add a little of the syrup too.

Dead Bastard 

15 ml Dry Gin
15 ml Cognac
15 ml Bourbon
15 ml British Style Rum
15 ml Fresh Lime Juice
2 Dashes Angostura Bitters
120 ml Ginger Beer

Shake everything with ice except for the ginger beer. (Not Ginger Ale).
Strain into your favourite Tiki mug filled with ice and top up with the Ginger beer.
For the flame I used an empty lime half with a teaspoon of sugar soaked with a mixture of 151 rum and lemon essence. The lemon essence gives a more yellow flame.

Trade Wind 

35 ml Dry Gin

45 ml Fresh Lemon Juice
20 ml Curacao
2.5 ml Sugar Syrup
1 Egg White

Lemon peel rose to garnish

This is the 1959 recipe from the Trade Wind Restaurant in Long Island New York. It’s a beautifully citrus drink reminiscent of a good home made lemon meringue pie.  Combine all the ingredients in a shaker with plenty of ice and shake vigorously. Double strain in to a coupe glass.  The egg white will leave a snow white froth floating on top of the cocktail. Garnish by peeling a thin strip of lemon peel and rolling tightly to form a rose.



Apricot Vieux 

15 ml Apricot liqueur
60 ml Martinique rhum agricole Vieux
1 dash Angostura bitters
1 dash orange bitters
Squeeze of fresh orange peel oil

Combine all the ingredients in a mixing glass filled with ice and strain in to a coupe glass.  No garnish required except a squeeze of orange oil from a freshly cut coin from an orange peel.


Naked Lady 

45 ml Mt Gay Silver Rum
45 ml Sweet Vermouth
10 ml Apricot Liqueur
10 ml Grenadine
10 ml Fresh Lemon Juice

This is a sweetish cocktail which is well balanced by the use of fresh lemon juice. Combine and shake in an ice filled cocktail shaker until the outside becomes frosty. Garnish with a lemon twist.


The Anejo Highball

45 ml Bacardi 8 años
20 ml Orange Curaçao
20 ml Lime Juice
2 dashes Angostura Bitters
60 ml Ginger Beer

This is a great cocktail for a lazy hot Sunday afternoon. Lots of citrus flavours that go perfectly with the spicy Ginger Beer. (Never use Ginger Ale….It’s not the same)

Combine the Rum, Curacao, Lime Juice and bitters in a shaker filled with ice. Shake until frosty. Pour in to a tall glass and top up with Ginger Beer. Garnished with candied orange wheel and fresh lime wedge.



Flora Dora

60 ml Gin
30 ml Chambord
30 ml Lime Juice
90 ml Ginger Beer

This is one of my wife Jools’ favourites. The flavour profile can be tweaked by experimenting with different Gins. Shake all ingredients except for the Ginger Beer in an ice filled shaker until frosty on the outside and strain in to a glass partially filled with 3 or 4 ice cubes. Top up with the ginger beer and garnish with fresh lime wedge or fresh raspberries.



Nellie Kuh 

60 ml Blended Scotch Whisky
30 ml Lime Juice
15 ml Ginger Liqueur
1/4 teaspoon Orange Flower Water

This is a very Whisky forward cocktail and quite dry. The original recipe states 75 ml of Rye Whiskey but I found that a smaller amount of Johnny Walker works well. Don’t over do the Orange Flower Water as it can be very overpowering and take over the whole cocktail.

Shake all the ingredients in a ice filled shaker until frosty and strain into a Sugar rimmed, chilled coupe glass.