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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
¾ tsp 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:
1 oz KRONAN Swedish Punsch
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 tbsps 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
Dash of Angostura Bitters
Double strain into a coupe.

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 Cappelletti
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.

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
¾ tsp grenadine
¾ tsp 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 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:
16 oz lemon oleo-saccharum (2 cups raw sugar and the peels of 12 lemons)
juice of 12 lemons
Stir to dissolve.
Add:
2.75 cups Smith & Cross Traditional Jamaican Rum
2.75 cups cognac
2.75 cups Henriques & Henriques Rainwater Madeira
1 block of ice

Robson Cocktail

Shake with ice:
1 oz Smith & Cross Traditional Jamaica Rum
0.75 oz grenadine
0.33 oz orange juice
0.33 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
¾ tsp demerara syrup (1:1)
2 dash Angostura Bitters
Strain into a double rocks glass filled with ice.
Garnish with an orange peel.

Ship Cocktail

Stir with ice:
1.5 oz Matifoc Rancio Sec
0.33 oz Smith & Cross Traditional Jamaica Rum
0.25 oz Cocchi Americano Rosa
0.33 oz bourbon
0.25 oz simple syrup
1 dash orange bitters
1 dash Angostura Bitters
Strain into a coupe.
Garnish with an orange peel.

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.
Top 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 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)
1.5 quarts 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.