Recipe
GRAND ON THE RUM
How to make a sparkling cocktail with tips from the experts
Rum is more popular than ever as sales soared 17 per cent and even Royal Wedding guests were treated to a ginger and rum cocktail called When Harry Met Meghan
IT’S a pirate’s top tipple, and now Brits aaarrrr drinking more rum than ever.
Sales have soared 17 per cent to top £1billion for the first time, seeing it rank alongside gin as one of the nation’s favourite spirits.
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This month, Royal Wedding guests were treated to a fancy ginger and rum cocktail called When Harry Met Meghan.
But don’t feel left out.
Here, NICK PRITCHARD asks Chris Phelut from the trendy Moonshine Saloon pop-up in Chelsea, West London, to tell you how to create your own regal drinks.
MULATA CHOC DAIQUIRI
6
- 60ml aged rum
- 7.5ml sugar syrup
- 7.5ml crème de cacao brown liqueur
- 7.5ml crème de cacao white liqueur
- 15ml freshly squeezed lime juice
- Served in a martini glass, garnished with a lime wedge
RUM SWIZZLE
6
- 60ml aged rum
- 20ml velvet falernum liqueur
- 15ml freshly squeezed lime juice
- 7.5ml freshly squeezed lemon juice
- 15ml demerara sugar
- 1 dash aromatic bitters
- Served over crushed ice, garnished with an orange slice and peel
BLACKBERRY MOJITO
6
- 50ml golden rum
- 12.5ml agave syrup
- 6 blackberries
- 8 mint leaves
- 15ml freshly squeezed lime juice
- 100ml soda
- Served over crushed ice in a Collins glass, garnished with blackberries
Rum experts talk about Bacardi's new, premium, Añejo Cuatro rum
THE AFFILIATE
6
- 45ml aged rum
- 22.5ml sherry
- 22.5ml cherry liqueur
- 2 dashes aromatic bitters
- 2 dashes orange bitters
- Served in a rocks glass, garnished with an orange slice
MOST READ IN FABULOUS
ROSEMARY & TANGERINE COOLER
6
- 50ml white rum
- 15ml brown sugar
- 4 tangerine segments
- 1 rosemary sprig
- Served over crushed ice in a rocks glass, garnished with a sprig of rosemary
Moonshine Saloon will be open tomorrow, Friday and Saturday this week.