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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.

Around the World

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 1/2 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

.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:

.75 oz Pasubio Vino Amaro

.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.

Rum Old Fashioned

Stir with ice:

1 oz The Scarlet Ibis Trinidad Rum

1 oz Smith & Cross Traditional Jamaica Rum

0.125 oz demerara syrup (1:1)

2 Dash Angostura Bitters

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Sancti Spiritus

Stir with ice:

1 oz The Scarlet Ibis Trinidad Rum

0.75 oz Cardamaro Vino Amaro

0.75 oz Cocchi Americano Bianco

1 bar spoon Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.

Schleswig Limbo

Stir with ice:

1 oz Purkhart Pear Williams Eau-de-Vie

1 oz The Scarlet Ibis Trinidad Rum

0.75 oz Rothman & Winter Orchard Cherry Liqueur

0.25 oz Aperitivo Cappelletti

Strain into a double rocks glass filled with ice.

Garnish with a rosemary sprig.

Simplest Mai Tai

Shake with ice:

2 oz The Scarlet Ibis Trinidad Rum

0.5 oz lime juice

0.5 oz orgeat syrup

0.5 oz orange curaçao

Strain into a tiki mug filled with crushed ice.

Garnish with mint, cherry, and orange slices.

St. Stephen’s Sour

Shake with ice:

1 oz The Scarlet Ibis Trinidad Rum

1 oz cognac

0.75 oz orgeat

0.75 oz lemon juice

Strain into old fashioned glass over crushed ice. Top off with crushed ice.

Garnish with lemon peel.

Strong Start Toddy

Combine in a warmed mug:

1.5 oz The Scarlet Ibis Trinidad Rum

1 oz demerara syrup

8 oz strong, hot coffee

Top with Génépy Cream.

Garnish with an orange twist.

Test Pilot Punch

Shake with ice:

1.5 oz Smith & Cross Traditional Jamaica Rum

0.75 oz The Scarlet Ibis Trinidad Rum

0.75 oz 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.