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Smith & Cross Traditional Jamaica Rum
RECIPES
Alamagoozlum
(makes 3 servings)
Shake with ice:
2 oz genever
2 oz water
1.5 oz Smith & Cross Traditional Jamaica Rum
1.5 oz Dolin Génépy le Chamois
1.5 oz gum syrup
0.5 oz dry orange curaçao
0.5 oz Angostura Bitters
0.5 oz egg white
Strain into chilled coupes.
Anna Skytte’s Raid
Prepare a snifter rinsed with St. Elizabeth Allspice Dram and filled with crushed ice.
Combine in a shaker:
1.5 oz KRONAN Swedish Punsch
0.75 oz rye whiskey
0.25 oz Smith & Cross Traditional Jamaican Rum
0.25 oz Becherovka
0.33 oz lime juice
2 dash Angostura Bitters
Shake with ice.
Double-strain into the prepared glass.
Garnish with a lime wheel.
Annie Bonnie
Prepare a snifter filled with crushed ice.
Combine in a shaker:
1 oz Smith & Cross Traditional Jamaica Rum
1 oz Rothman & Winter Orchard Peach Liqueur
0.5 oz lime juice
0.33 oz Cynar
0.125 oz simple syrup (1:1)
1 Dash Angostura Bitters
1 Dash Peychaud’s bitters
Shake with ice.
Strain into the prepared glass.
Garnish with an orange peel.
Baltimore Egg Nog
Combine in shaker, stir until smooth:
1 egg yolk
0.5 oz sugar
1 pinch ground nutmeg
1 pinch ground cinnamon
Add to shaker:
2 oz Henriques & Henriques ‘Seco Especial’ 5-Year Madeira
0.5 oz Smith & Cross Traditional Jamaica Rum
0.5 oz brandy
4 oz milk
Shake with ice & strain into glass.
Garnish with fresh ground nutmeg.
Careless Whisper
Stir with ice:
1 oz Smith & Cross Traditional Jamaica Rum
1 oz Cocchi Vermouth di Torino ‘Storico’
1 oz Dolin Dry Vermouth de Chambéry
1 dash orange bitters
1 dash Angostura Bitters
Strain into a coupe.
Caribbean Milk Punch
Shake with ice:
1 oz Smith & Cross Traditional Jamaica Rum
0.5 oz bourbon
1 oz vanilla syrup
1 oz heavy cream
Pour into a goblet.
Garnish with grated nutmeg.
The Doctor
Shake with ice:
0.75 oz Smith & Cross Traditional Jamaica Rum
0.5 oz lime juice
Strain into a coupe.
Garnish with a lime wheel.
English Ale Flip
Combine in a saucepan:
12 oz dark English ale
1.5 tablespoons brown sugar
Heat to 140ºF.
Stir to dissolve.
Pour into a warmed mug.
Add:
1 oz Smith & Cross Traditional Jamaica Rum
Stir.
Flor de Jerez
Shake with ice:
1.5 oz amontillado sherry
0.5 oz Smith & Cross Traditional Jamaica Rum
0.25 oz Rothman & Winter Orchard Apricot Liqueur
0.75 oz lemon juice
0.5 oz rich simple syrup
1 dash of Angostura Bitters
Double strain into a coupe.
Four on the Floor
Stir with ice:
1 oz Salers Gentian
0.75 oz Château de Saü Rivesaltes Rancio 2001
0.25 oz banana liqueur
½ teaspoon Smith & Cross Jamaican Rum
Strain into chilled snifter.
No garnish.
Golden Grove
Stir with ice:
2 oz Cocchi Vermouth di Torino ‘Storico’
0.75 oz Smith & Cross Traditional Jamaica Rum
1 bar spoon maraschino liqueur
1 dash orange bitters
Strain into a coupe.
Garnish with an orange peel.
The Good Word
Shake with ice:
0.75 oz Smith & Cross
0.75 oz Benedictine
0.75 oz Amaro Alta Verde
0.75 oz lime juice
Strain into a coupe.
The Italian Job
Stir with ice:
0.75 oz. Smith & Cross
0.75 oz. Cocchi Americano
0.75 oz. Aperitivo Mazzura
0.75 oz. Byrrh
2 dashes orange bitters
Strain into a cocktail glass. Spritz orange peel and discard.
Jamaica Daiquiri
Shake with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
0.75 oz lime juice
0.75 oz simple syrup
2 dash Angostura Bitters
Double-strain into a coupe.
Garnish with a lime wheel.
Jungle Bird
Shake with ice:
1.50 oz Smith & Cross Jamaican Rum
0.75 oz Aperitivo Mazzura
1.50 oz pineapple juice
0.50 oz lime juice
0.50 oz simple syrup
Strain over crushed ice in double old fashioned glass
Garnish with 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.
Millionaire No. 1
Shake with ice:
0.75 oz Hayman’s Sloe Gin
0.75 oz Smith & Cross Traditional Jamaica Rum
0.75 oz Blume Marillen Apricot Eau-de-Vie
0.5 oz lime juice
0.125 oz grenadine
0.125 oz simple syrup (2:1)
Double-strain into a coupe.
Garnish with a lime wheel.
Navy Cross
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.
Navy Cut Shim
Stir with ice:
1.25 oz Tresmontaine “tabacal” Rancio
0.75 oz Cocchi Dopo Teatro
0.5 oz Aperitivo Cappelletti
0.5 oz Smith & Cross
1 dash orange bitters
5 drops Laphroaig
Strain into a cocktail glass.
Palmetto No. 1
Stir with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
1.5 oz Cocchi Vermouth di Torino ‘Storico’
2 dash orange bitters
Strain into a coupe.
Garnish with orange peel.
Perfect Storm
Shake with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Cocchi Vermouth di Torino ‘Storico’
0.25 oz crème de cacao
0.75 oz passionfruit syrup
0.5 oz lemon juice
4 dash Angostura Bitters
Strain into a double rocks glass filled with ice.
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.
Punk Killer
Blend:
8 oz crushed ice
2 oz Smith & Cross Traditional Jamaica Rum
1.5 oz pineapple juice
1 oz orange juice
1 oz coconut cream
Pour into a tiki mug.
Garnish with a cherry and orange slice.
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.
Quoit Club Punch
Build in a punch bowl:
2 cups lemon oleo-saccharum (2 cups raw sugar and the peels of 12 lemons)
juice of 12 lemons
Stir to dissolve.
Add:
1 bottle Smith & Cross Traditional Jamaican Rum
1 bottle cognac
1 bottle Henriques & Henriques Rainwater Madeira
1 block of ice
Robson Cocktail
Shake with ice:
1 oz Smith & Cross Traditional Jamaica Rum
0.75 oz grenadine
0.375 oz orange juice
0.375 oz lemon juice
1 dash Angostura Bitters
Double-strain into a coupe.
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.
Rumshack Punch
Combine in pitcher:
4 oz Smith & Cross Traditional Jamaica Rum
4 oz overproof Jamaican white rum
2 oz Rothman & Winter Orchard Peach Liqueur
2 oz Rothman & Winter Orchard Elderberry Liqueur
3 oz peach puree
8 oz pineapple juice
4 oz lime juice
1 oz rich syrup
1 tsp peychaud’s bitters
Add ice.
Add 14 oz coconut water.
Stir to combine.
Garnish with pineapple wedges and mint sprigs.
Ship Cocktail
Stir with ice:
1.5 oz Matifoc Rancio Sec
0.375 oz Smith & Cross Traditional Jamaica Rum
0.25 oz Cocchi Americano Rosa
0.375 oz bourbon
0.25 oz simple syrup
1 dash orange bitters
1 dash Angostura Bitters
Strain into a coupe.
Garnish with an orange peel.
Smith & Tonic
Build in collins glass over ice:
1.5 oz Smith & Cross Traditional Jamaican Rum
4.5 oz tonic water
Garnish with lime wedge
Tellicherry Cruiser
Shake with ice:
1.25 oz Matifoc Rancio Sec
0.5 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Bonal Gentiane-Quina
1 bar spoon Byrrh Grand Quinquina
0.75 oz orange juice
Strain into a coupe.
Garnish with freshly-ground black pepper.
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.
To The Sun
Shake with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Rothman & Winter Orchard Apricot Liqueur
0.5 oz John D. Taylor’s Velvet Falernum
0.75 oz lime juice
1 dash Angostura Bitters
Strain into a coupe.
Garnish with a lime wheel.
Transatlantic Giant
Stir with ice:
1.5 oz Bourbon
0.5 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Cynar
0.5 oz Hayman’s Sloe Gin
0.5 oz crème de cacao
3 dash Angostura Bitters
Strain into a cocktail glass.
Garnish with a lemon peel.
United Service Punch
Combine in a punch bowl:
227 g lemon oleo-saccharum (0.5 lb raw sugar and peel of 6 lemons)
48 oz. hot tea (decaffeinated and unflavored)
Stir to dissolve.
Add:
8 oz Batavia Arrack van Oosten
16 oz Smith & Cross Traditional Jamaica Rum
juice of 6 lemons
Chill and serve cold, or keep warm and serve hot.
Garnish with freshly-grated nutmeg.