In this wonderful drink we’re using Spytail rum, which is a new brand to us. It’s based on aged rum from Guyana and Trinidad which is then aged a further three to six months in France, in the Cognac area, in barrels that used to hold – Cognac. Yummy!
The result is a super smooth, mellow and literally round rum that we immediately thought would work well as the base of tiki drinks. What’s cool with this rum is how well it cuts through all those competing flavors in a tiki cocktail.
Mixed in this case with spicy cinnamon and intense cherry liqueur it is still very much a rum drink, it’s just nicely complemented with other interesting flavors.
The Spytail rum we will be using again, we are already on the hunt for another recipe where the rum can really shine. Stay tuned, we guess!
Callaloo Cooler
Recipe by Melissa Garcia
Ingredients:
1 oz club soda
0,75 oz lime juice
0,5 oz cinnamon syrup
0,5 oz cherry heering
2 oz rum
1 dash Angostura bitters
Mixing:
Pour the club soda in a highball glass and then pour all other ingredients into a cocktail shaker. Shake vigorously with fresh ice and pour inte the glass with club soda in it. Garnish and serve with a sustainable straw.
Glassware:
optional