portfolio ➜ spirits ➜ Rum/Rum Liqueurs

John D. Taylor’s Velvet Falernum

Prepare a double rocks glass filled with ice.
Combine in a shaker:
1 oz Purkhart Pear Williams Eau-de-Vie
0.75 oz mezcal
0.25 oz blanco tequila
0.75 oz lemon juice
0.5 oz John D. Taylor’s Velvet Falernum
0.25 oz St. Elizabeth Allspice Dram
3 dashes orange bitters
Shake with ice.
Strain into the prepared glass.

Alpine Flip

Dry shake:
1.5 oz Nux Alpina Walnut Liqueur
0.75 oz The Scarlet Ibis Trinidad Rum
0.25 oz John D. Taylor’s Velvet Falernum
0.5 oz heavy cream
1 egg
Shake again with ice.
Strain into a coupe.
Garnish with grated nutmeg.

Altstadt Collins

Build in a collins glass filled with ice:
1 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz lime juice
Stir.
Top with 3 oz lager, Vienna-style.
Garnish with a rosemary sprig stuck in a lime wheel.

Bajan Legend

Stir with ice:
2 oz Barbados rum
1 oz John D. Taylor’s Velvet Falernum
2 dashes Angostura Bitters
Stir with ice.
Strain into a double rocks glass.
Garnish with a lime wheel.

Barbados Redux

Shake with ice:
2 oz The Scarlet Ibis Trinidad Rum
1 oz John D. Taylor’s Velvet Falernum
0.75 oz lime juice
3 dash Angostura Bitters
Strain into a collins glass.
Fill with crushed ice.
Garnish with a lime wheel.

Buck Nasty

0.75 oz 100-proof bourbon
0.75 oz John D. Taylor’s Velvet Falernum
0.5 oz St. Elizabeth Allspice Dram
0.5 oz lime juice
Shake with ice.
Strain into a tall glass filled with crushed ice.
Garnish with mint.
Top with 2 to 3 dashes aromatic bitters.

Génépy Swizzle

Prepare a pilsner glass rinsed with mezcal and filled with crushed ice.
Build in the prepared glass:
1.25 oz Dolin Génépy le Chamois Liqueur
0.5 oz John D. Taylor’s Velvet Falernum
1 oz pineapple juice
0.5 oz lime juice
Swizzle.
Garnish with a pineapple leaf.

The JoJo Cortado

Build in a warmed mug or gibraltar glass:
1 oz Nux Alpina Walnut Liqueur
2 oz espresso
0.25 oz Velvet Falernum
2 oz steamed milk

Land Ahoy

Flash blend with crushed ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz Amaro Alta Verde
0.5 oz vanilla syrup
1 oz grapefruit juice
Pour into a tiki mug.

Lesser Antilles Lowtide

Shake with ice:
1 oz John D. Taylor’s Velvet Falernum
1 oz The Scarlet Ibis Trinidad Rum
0.5 oz Guyanese aged rum
0.75 oz lime juice
2 dash St. Elizabeth Allspice Dram
Strain into a tiki mug.
Fill with crushed ice.
Garnish with a pineapple wedge.

Maíz y Aceite

Build in a rocks glass filled with ice:
2 oz blanco tequila
0.5 oz reposado tequila
0.25 oz John D. Taylors Velvet Falernum
2 dashes Peychaud’s bitters
Stir to combine.
Garnish with a grapefruit peel.

Maïs et Huile

Build in a rocks glass filled with ice.
2 oz Matifoc Rancio Sec
1 oz John D. Taylor’s Velvet Falernum
2 dashes Angostura bitters
Stir to combine.
Garnish with an orange peel.

Navy Cross Cocktail

Shake with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
0.75 oz blackstrap rum
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz pineapple juice
0.5 oz lime juice
0.25 oz St. Elizabeth Allspice Dram
Double-strain into a coupe.
Garnish with a lime wheel.

The Privateer

Shake with ice:
1.5 oz Batavia Arrack van Oosten
1 oz John D. Taylor’s Velvet Falernum
0.75 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Byrrh Grand Quinquina
0.75 oz lemon juice
3 dashes Angostura Bitters
Strain into a double rocks glass filled with crushed ice.
Garnish with fruit and a mint sprig.

Punsch Alexander

Shake with ice:
1.5 oz Kronan Swedish Punsch
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz Smith & Cross Jamaican Rum
0.5 oz heavy cream
Double-strain into a coupe.
Garnish with grated nutmeg.

Rooibos Tea Punch

Build in a collins glass filled with crushed ice:
1.5 oz The Scarlet Ibis Trinidad Rum
0.5 oz John D. Taylor’s Velvet Falernum
0.75 oz lime juice
0.5 oz rooibos tea syrup (1:1)
1 dash Angostura Bitters
Swizzle.
Top with 3 oz ginger beer.
Garnish with a cherry and lime wheel.

Royal Bermuda Yacht Club Cocktail

Shake with ice:
1.5 oz The Scarlet Ibis Trinidad Rum
0.5 oz John D. Taylor’s Velvet Falernum
0.25 oz Pierre Ferrand Dry Curaçao
0.75 oz lime juice
Double-strain into a coupe.
Garnish with a lime wheel.

Royal Funchal Yacht Club

Shake with ice:
1.5 oz Henriques & Henriques Rainwater Madeira
0.5 oz orange liqueur
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz lime juice
0.25 oz simple syrup
Strain into a cocktail glass.
Garnish with a lemon peel.

Sangria Base

Build in a glass filled with ice:
1 oz John D. Taylor’s Velvet Falernum
1 oz orange juice
3 oz red wine
Add modifications to taste (St. Elizabeth Allspice Dram, Zirbenz Stone Pine Liqueur of the Alps, Hayman’s London Dry Gin, and Kronan Swedish Punsch are all options)

Smoking Jet Pilot

Build in a tall glass:
1 oz Del Maguey Mezcal Vida
0.75 oz Batavia Arrack van Oosten
0.75 oz El Tesoro Reposado
0.5 oz lime juice
0.5 oz grapefruit juice
0.5 oz cinnamon-infused sugar syrup
0.5 oz John D. Taylor’s Velvet Falernum
1 dash herbsaint
1 dash angostura bitters
Fill with crushed ice
Garnish with a grapefruit twist
Garnish with a lime peel

Strange Brew

Shake with ice:
2 oz Hayman’s London Dry Gin
0.75 oz John D. Taylor’s Velvet Falernum
1 oz pineapple juice
0.5 oz lemon juice
Strain into a double rocks glass filled with crushed ice.
Top with 2.5 oz IPA.
Garnish with a lemon peel.

Test Pilot Punch

Shake with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
0.75 oz The Scarlet Ibis Trinidad Rum
0.75 John D. Taylor’s Velvet Falernum
0.5 oz orange liqueur
0.5 oz lime juice
2 dash Angostura Bitters
6 dash pastis
Double-strain into a tiki mug.
Fill with crushed ice.
Garnish with a lemon wheel and cherry.

Haus Alpenz