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The Scarlet Ibis Trinidad Rum

RECIPES

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.

Shake with ice:
1.5 oz The Scarlet Ibis Trinidad Rum
0.75 oz Dolin Blanc Vermouth de Chambéry
0.5 oz KRONAN Swedish Punsch
0.75 oz orange juice
0.25 oz simple syrup (1:1)
1 dash peach bitters
Double-strain into a cocktail glass.
Garnish with a flower.

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.

The Beachbum

Shake with ice:
1 oz The Scarlet Ibis Trinidad Rum
1 oz light rum
0.5 oz Rothman & Winter Orchard Apricot Liqueur
1 oz pineapple juice
0.75 oz lime juice
0.5 oz orgeat syrup
Double-strain into a tiki mug.
Fill with crushed ice.
Garnish with pineapple leaves, cherries, and a lime wheel.

Bird Bath

Stir with ice:
2 oz Cocchi Americano Bianco
1 oz The Scarlet Ibis Trinidad Rum
0.5 oz bourbon
Strain into a coupe.

Cuba Libre

Build in a collins glass filled with ice:
2 oz The Scarlet Ibis Trinidad Rum
juice of ½ lime
6 oz cola
2 dash Angostura bitters

Dominoes in December

Build in a rocks glass filled with ice:
1.5 oz The Scarlet Ibis Trinidad Rum
1.5 oz Cap Corse Mattei Rouge
Garnish with an orange peel.

Extra Cover

Build in warmed mug:
1.5 oz The Scarlet Ibis Trinidad Rum
0.75 oz John D. Taylor’s Velvet Falernum
0.25 oz lemon juice
4 oz hot water
Garnish with Cinnamon Stick, and stir frequently

Flock Reviver

Shake with ice:
0.75 oz Mattei Blanc
0.75 oz Dolin Génépy le Chamois Liqueur
0.75 oz lemon juice
0.75 oz The Scarlet Ibis Trinidad Rum
Strain into a coupe

Knickerbocker

Shake with ice:
2 oz The Scarlet Ibis Trinidad Rum
0.5 oz Ferrand Orange Curucao
0.75 oz lime juice
0.5 oz raspberry syrup
Fine strain into double rocks glass over crushed ice
Garnish with seasonal berries

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.

Mai Tai

Shake with ice:
1 oz Smith & Cross Traditional Jamaica Rum
1 oz The Scarlet Ibis Trinidad Rum
0.5 oz orange curaçao
0.75 oz orgeat syrup
0.75 oz lime juice
Double-strain into a double rocks glass filled with ice.
Garnish with a mint sprig.

Olympia Cocktail

Shake with ice:
2 oz The Scarlet Ibis Trinidad Rum
0.75 oz Rothman & Winter Orchard Cherry Liqueur
0.5 oz lime juice
Double-strain into a coupe.
Garnish with a lime wheel.

Overtime Cocktail

Stir with ice:
2 oz The Scarlet Ibis Trinidad Rum
0.75 oz Cocchi Vermouth di Torino ‘Storico’
0.25 oz Dolin Génépy le Chamois Liqueur
0.25 oz Bénédictine
2 dash Peychaud’s bitters
Strain into a coupe.
Garnish with an orange peel.

Palmetto no. 2

Stir with ice:
1.5 oz The Scarlet Ibis Trinidad Rum
1.5 oz Dolin Rouge Vermouth de Chambéry
1 dash orange bitters
1 dash Angostura Bitters
Strain into a coupe.
Garnish with an orange peel.

Purple Martin

Stir with ice:
0.75 oz Pasubio Vino Amaro
0.75 oz Hayman’s Sloe Gin
1.5 oz The Scarlet Ibis Trinidad Rum
Strain into a rocks glass filled with ice.

Queens Park Swizzle

Build in a collins glass or pilsner glass:
8-10 mint leaves
Fill half-way with crushed ice.
Add:
2 oz The Scarlet Ibis Trinidad Rum
0.75 oz demerara syrup (2:1)
1 oz lime juice
Swizzle.
Top with 4 dash Angostura Bitters.
Garnish with a mint sprig.

Real Thing Toddy

Build in a warm mug:
1 oz The Scarlet Ibis Trinidad Rum
0.5 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz lemon juice
1 tsp sugar or honey
4 oz hot water
Garnish with a cinnamon stick and a lemon peel.

Reverse Sweep

Shake with ice:
1 oz The Scarlet Ibis Trinidad Rum
1 oz Irish whiskey
0.5 oz lemon juice
0.5 oz orgeat syrup
Double-strain into a rocks glass filled with crushed ice.
Garnish with grated cinnamon.

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.

Rum Connection Collins

Shake with ice:
1 oz The Scarlet Ibis Trinidad Rum
1 oz Rothman & Winter Orchard Cherry Liqueur
0.5 oz lime juice
0.25 oz simple syrup (1:1)
1 dash vanilla extract
Strain into a highball glass filled with ice.
Top with 4 oz club soda.
Garnish with a lime wheel and cherry.

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.

Wardroom

Shake with ice:
1.5 oz The Scarlet Ibis Trinidad Rum
0.75 oz Matifoc Rancio Sec
0.5 oz simple syrup
0.25 oz lime juice
Double-strain into a coupe.
Garnish with a lime wheel.

Haus Alpenz