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Spirits of Mexico NY
New York, NY
October 13, 2011

Rum Fest 2005 Cocktails

First Place Winners of Rum Fest 2005 Cocktail Challenge
RumAdult Film Star Adult Film Star
by Sam Ross
Rhum Agricole 1838 Cocktail
1838 Cocktail

by Bobby "G" Gleason
CachaçaModa Martini
Moda Martini

by John Mautone


First Place Rum Category

2 oz. Starr African Rum
1 oz. Fresh Lime Juice
½ oz. Licor 43
¼ oz. Simple Syrup
3 pieces of cucumber

In shaker, muddle cucumber, add all ingredients except for nutmeg and shake, strain over cracked ice in double rocks glass, garnish with cucumber spears and grated nutmeg.

Created by Sam Ross, Pegu Club, Manhattan

1 1/2 oz CRUZAN Banana Rum
1 1/2 oz Hazelnut Liqueurs (DeKuyper brand)
Served shaken in a chilled martini glass
Garnished with a maraschino cherry

Submitted by Walt Weidman, Virginville Hotel, Virginville Pa,

2 oz. Gosling’s Gold
4 oz. peach puree
2 oz. sour mix

Shake and pour into an ice-filled wine glass an then top off with 3/4 oz. of both Gosling’s Black Seal and raspberry liqueur

Created by Cleon Clayton, Applebee’s 42nd Street , Manhattan

8 mint leaves, torn
6 thinly sliced lemon wheels
1oz. apricot liquor
-ice and muddle
2oz. Oronoco Rum

Stir and pour into collins glass with soda,
garnish with lemon wheel and mint sprig on straws

Created by Camber Lay, Frisson, San Francisco

2oz Gosling's Rum
1 oz Cruzan Mango Rum
2 oz Pineapple Juice
2 oz Orange Juice
Splash of Barritt's ginger beer

Add the Gosling's, Cruzan Mango, pineapple and orange juices to a cocktail shaker. Shake and pour over ice into a highball glass. Top with ginger beer. Garnish with a lime.

Created by Emma Diamond, Bar 9, Manhattan

2 oz Cruzan Single Barrel Estate Rum
½ oz. Campari
12 oz. maraschino
2 dashes Angostura Bitters

Flaming orange twist

Submitted by Philip Ward, Pegu Club, NYC

1 part Foursquare Spiced Rum
3 parts warm cider

Submitted by Kay Olsen, Spirit of Hartford

1 ½ oz White or Gold Rum
½ oz. Velvet Falernum
mint leaves
club soda to fill tall glass

Mash the mint leaves in the bottom of a tall glass... mix with Velvet Falernum. Put ice and rum in the tall glass and fill with seltzer/club soda.

Submitted by Kay Olsen, Spirit of Hartford

2 parts Brinley Gold Mango Rum
1 part Peach Schnapps
1 part Orange Juice

Shake and pour into a martini glass; add a freshly sliced orange peel.

Created by Bert Zoino of Miles Square , Hoboken NJ

1 part Brinley Gold Mango Rum
1 part light rum
2 parts orange juice
Taste of Grenadine

Shake well. Pour over ice in a tall hurricane glass.

Created by Kerri Sue Davis and Toni Pusak

Dust the rim of a martini glass with cinnamon & cocoa powder; throw in a coffee bean.
2 parts Brinley Gold Coffee Rum
1 part vodka
2 parts freshly brewed chilled espresso

Put in a cocktail shaker with ice. Shake and pour.

Created by Maria A. Laguna Grille & Martini Bar, Brigantine, NJ

1 part Brinley Gold Vanilla Rum
1 part pineapple juice
Add a fresh pineapple chunk and sprinkle with nutmeg.

Created by Zach Brinley, St. Kitts Rum Co

Equal parts
Brinley Gold Mango Rum
Unsweetened Iced Tea

Created by Michael Guilini, American BD/Opici, NJ

Fill a blender ¾ full of ice. Add a splash of Gran Marnier. Add a healthy serving of Brinley Gold Coffee Rum and a touch of Amaretto. Add Bailey’s Irish Cream until the mixture reaches ½ inch from the top. Mix until smooth. Pour into a tall glass and sprinkle with nutmeg.

Created by Laura Romain, NYC

Dust the rim of a fluted champagne glass with cocoa powder. Pour in 2 chilled shots of Brinley Gold Vanilla Rum and top with a splash of ½ & ½ or cream.

Submitted by Brinley & Co

2 parts Brinley Gold Coffee Rum
1 part vodka

Tap some coffee creamer before adding ice
Note: This has literary roots in The Big Lebowski movie, and, it’s a low calorie version of the traditional Rum Russian.

Created by Jason Hermann of Hoboken , NJ

1/2 oz Bacardi O
1/2 oz Bacardi Big Apple
1/2 oz Bacardi Limon
1/2 oz Bacardi Razz
2 oz pineapple juice
1 oz orange juice
splash of cranberry

Shake on ice garnish with orange slice & cherry

Submitted by Chuck Fisher

1 ¼ oz Cockspur Fine Rum
½ oz Bols Vanilla Liqueur
1 tsp Goldschlager
1 oz Cold Coffee*
Splash Simple Syrup (2:1)

Combine all ingredients into shaker tin with ice. Stir and Strain into Martini Glass. Garnish with Cinnamon Stick & Cherry
* Brew a medium strong pot of coffee using a medium roast coffee beans. I use 4 tablespoons of ground coffee for 10 cups. Allow sufficient time for coffee to cool before using it in the cocktail. If needed, put coffee carafe on ice.
Note: Too much Goldschlager can overpower this drink

Submitted by Darcy S. O'Neil contributing author to Mixology:
Journal of the American Cocktail.

(native name for a spirit or ghost)
1.25 oz. Cruzan Single Barrel Estate Rum
.75 oz. Cruzan Mango Rum
1.50 oz. Fresh Lemon Sour
.50 oz. Mango Coulis or puree
.50 oz. POM Wonderful Pomegranate juice

Shake all ingredients except the POM with ice until well blended. Strain into a chilled cocktail (martini) glass. Slowly pour POM Wonderful into center of cocktail so that it settles to bottom. Garnish with an orchid hanging from the rim.

Submitted by Bobby "G" Gleason Mixologist/Beverage Specialist Rio Hotel & Casino, Las Vegas

1/6 cp Fresh Passion fruit Sorbet
1 oz Rum
5 tbsp Meringue powder
1 cup Coconut puree
Shredded coconut

In a mixing glass combine the sorbet and rum with ice. Shake vigorously and strain into a small tall glass. Whip the meringue powder and coconut puree and a little rum until stiff. Spoon the meringue into a pastry bag with a large round tip. Decorate the top of the drink with a dollop of the coconut meringue that looks like a big drop. Sprinkle with shredded coconut and now this is the fun part! Grab your handy torch and flame the top until dark and toasty. Now you have a little hot coconut followed by a refreshing frosty passionfuit. Serve with a straw and enjoy. It’s a delicious drink, YUM!

Submitted by Yvan D. Lemoine iFood Studios, NYC

½ oz. Gosling’s Gold Rum
½ oz. Boru Citrus Vodka
½ oz. Celtic Crossing Liqueur
Fresh Lemon
Simple Syrup
Splash of cola for color, stir.
Float Grenadine (for blood, don’t stir)
Tall Glass

Submitted by Castle Brands

½ oz. Gosling’s Gold Rum
½ oz. Celtic Crossing Liqueur
½ oz. Boru Citrus Vodka
Fresh squeezed Lemon
Simple syrup
Splash of cola for color and stir
Tall Glass

Submitted by Castle Brands

Equal parts
-Coconut Rum
-Celtic Crossing Liqueur
-Blue Curacao
Rocks Glass

Submitted by Castle Brands

1 ½ oz. Bacardi Light Rum
1 ½ oz. Celtic Crossing Liqueur
½ oz. Godiva Dark Chocolate Liqueur
Garnish with Chocolate shavings on the rim
Moisten the rim of a martini glass in simple syrup, dip the rim in a saucer of chocolate shavings. Rotate the glass so the entire rim gets "rimmed with chocolate". Shake Celtic Crossing with the light rum only in a shaker with ice. Strain into martini glass. AFTER the glass has been filled, add the chocolate liqueur directly in the center of the glass. It will sink to the bottom, resulting in a layered cocktail. Martini Glass

Submitted by Castle Brands

2 oz. Zacapa Rum
Crushed Ice
Fill cocktail glass with crushed ice. Pour 2 oz. of Zacapa Rum. Garnish with a cocktail straw.

Submitted by Gardner Blandon, Dana Importers

2 oz. Zacapa Rum
Juice of 2 limes
2 Tbsp of superfine granulated sugar
Splash of Club Soda
5-10 Mint Leaves
Combine ingredients in a cocktail shaker with ice. Shake and strain into ice filled glass. Top with a splash of club soda. Garnish with a sprig of mint.

Submitted by Gardner Blandon, Dana Importers

2 ½ oz. Zacapa Rum
1 oz. Diluted Honey
Juice of ½ lemon
Splash of Soda Water

Shake Juice and ingredients together with ice, and strain into Martini Glass. Add a splash of soda and garnish with a lime wheel.

Created by Christopher ‘Stretch’ Gerdon , China Grill, Miami

1 ½ oz. Zacapa Rum
2 ½ oz. Tamarind Nectaro

Shake all ingredients with ice and strain into an ice-filled glass. Garnish with a cocktail straw.

Created by Chuck Simeone, Spice Market, NYC

Prepare elegant glass rimming with Finlandia Mango Spice Sugar.

Place 2 ice cubes to rest in bottom of glass
Shaker, Add Ice and potions

Cruzan Coconut RUM 1/2 oz
Finlandia Mango Vodka 1/2 oz
Chambord Liqueur 1/2 oz
White Peach Cranberry Juice 1/4 oz

Shake like u feeling the potion brewing
Pour into pre-Mango Spice Sugared rimmed Elegant glass

Created by Chynnah Soul, of The Gypsy Art'st MUSEum's Believe Lounge-
Master Cocktail Enhancer & Sandra and Sarah,
Chynnah Soul's Angel mixologist baristas

1 oz. Falernum
3 Dashes Orange Bitters
4 Dashes Angostura Bitters
½ swath of pithless Orange Peel
Muddle together; Add ice and…
2 oz. Cruzan Blackstrap Rum

Shake briefly and strain into a Double Old Fashioned Glass that’s been filled with crushed ice. Drizzle a scant ½ oz. of Galliano over the top and festoon with a sprig of mint. Go strawlass.

Created by John Myers, Restaurant Oolong , Portland , ME

In a Collins glass, muddle
4 fresh mint leaves
3 Thai Basil leaves
½ oz. Falernum
¼ oz. Lime juice
2 dashes Angostura Bitters.

Fill with ice. Add 1 ½ oz. Cruzan Blackstrap Rum and top with Ginger Ale. Giver ‘er a quick stir and you’re off.

Created by John Myers, Restaurant Oolong , Portland , ME

THE BOSTON TEA PARTY TODDY (pronounced ‘pahty toddy’)
4 oz. hot brewed green gunpowder tea (although not used during the Boston Tea Party, there was some present)
2 oz. Cruzan Blackstrap rum
½ oz. Velvet Falernum
¼ oz. Galliano
Dash of Orange Bitters (preferably R.O.B. #6)
Fresh Lemon Peel Garnish

Brew Tea and add other ingredients to glass tea or coffee mug. Garnish with a twist of lemon peel. Drink or throw into Boston Harbor while cheering ‘Down with the British’.

Submitted by Paul Russell Restaurant Oolong, Portland , ME

Two parts guava nectar
one part Cruzan Citrus Rum
one part Cruzan Estate Light Rum
splash grenadine
healthy splash of Ting

Created by Azucar, Jersey City NJ

Five ounces hot chocolate
two ounces Cruzan Vanilla Rum
one ounce Cruzan Raspberry Rum
Topped with whipped cream and chocolate shavings

Created by Azucar, Jersey City , NJ

1½ ounces Cruzan Estate Single Barrel Rum
1½ ounces Cruzan Banana Rum
1 ounce Cruzan Vanilla Rum
4 ounces of heavy cream,

Shake with ice and garnished with a shake of nutmeg

Created by Azucar, Jersey City , NJ

One and ½ ounces Cruzan Estate Single Barrel Rum
¾ ounce Cruzan Black Strap Rum
¾ ounce Cruzan Vanilla Rum
one teaspoon dark sugar
½ pat of sweet butter
five ounces of hot water

Served in a mug garnished with a shake of mace

Created by Azucar, Jersey City NJ

One part Cruzan Pineapple Rum
one part Cruzan Coconut Rum
two parts pineapple juice,

well shaken, strained, served in a martini glass rimmed with toasted finely chopped coconut shavings.

Submitted by Blue Honu, Huntington NY .

Four parts Cruzan Raspberry Rum
one part Cointreau
one part cranberry juice
one part fresh lime juice

chilled and strained into a martini glass
garnished with a lime wheel

Submitted by Chris Leskowicz, Cruzan


First Place Rhum Agricole Category

THE 1838
(the year yellow Chartreuse was invented)
1.25 oz. Neisson Rhum Agricole Reserve Speciale
.50 oz. Yellow Chartreuse
.50 oz. Velvet Falernum Syrup
1.50 oz. Pineapple juice
Juice of 1/2 lime

Shake all ingredients with ice until well blended. Strain over loosely packed crushed ice in a double highball glass. Garnish with a sugar cane stir stick and a pineapple parrot.

Submitted by Bobby "G" Gleason Mixologist/Beverage Specialist,
Rio All Suite Hotel & Casino, Las Vegas

2 oz. 8 Year Old Barbancourt* or La Favorite Rhum Agricole Ambre
1 oz. Lime Juice
1/4 oz. Grand Marnier
1/4 oz. Velvet Falernum

Shake vigorously with cracked ice and strain into a chilled cocktail glass
Decorate with a bit of preserved Ginger on a toothpick or spear

Submitted by Mark Marowitz

2 Parts Niesson Blanc
1 Part Noilly Pratt Dry Vermouth
1 Part Green Chartreuse
Stirred, served up garnished with a mint sprig

Created by Philip Ward, Pegu Club, NYC

½ oz La Favorite Rhum Agricole Ambré
½ oz Cointreau
½ oz lemon juice
½ oz simple syrup
2 oz sparkling apple cider (Martinelli's)
Garnish: Red Apple Peel
Glassware: 6 oz. champagne flute

In a cocktail shaker, combine the Rhum Ambré, Cointreau, lemon juice and simple syrup with ice. Shake lightly and strain into chilled champagne flute. Top off with 2oz chilled sparkling apple cider. Garnish with red apple peel and serve

Submitted by Kim Haasarud

2 oz Dark rum Neisson
1/2 of a fresh Lemon juice
1 1/2 oz of honey water
Two Tobacco leafs, and tree mint leafs
Two Dash of Angostura Bitters
Egg white

First dissolve the honey with hot water. In a cocktail shaker add the honey water, lemon juice, bitters, the Tabasco leafs and Mint leafs and the two Dash of Angostura Bitters, add the egg white and shake well and strain into a chilled martini glass. Garnish with a mint leaf

Submitted by Chef-Bartender Aranda Miguel, TOWN, NYC

2 oz. Clement VSOP
¾ oz. John D. Taylor’s Vevlvet Falernum Liqueur
Grated fresh nutmeg to garnish
2 oz. butternut squash jus, created with:
8lb butternut squash
5 tablespoons brown sugar
5 tablespoons brown butter

Make approximately 16 oz. of butternut squash jus by juicing the squash. Simmer juice to reduce by one third, add 5 tablespoons of brown sugar and stir until dissolved. Add 5 tablespoons of brown butter to the juice and refrigerate overnight. Pass through a sieve to remove the butter solids.

Into a cocktail mixer pour 2 oz. of butternut squash and add the remaining ingredients except nutmeg. Shake and strain into a double rocks glass ¾ filled with fresh ice cubes. Garnish with freshly grated nutmeg.

Created by Eben Freeman

1 oz. Rhum Clement Creole Shrubb
Juice of one lemon (1 oz. fresh lemon juice)
4-5 large Basil leaves (plus seeds off the basil stalk/stem if possible)
In a highball/rocks/Collins glass, muddle above contents until the leaves of the basil are torn and shredded. Fill glass with crushed ice.

In a separate mixing glass with ice cubes
3 oz. Rhum Clement Permiere Canne
2 oz. Fresh Mango Puree (or 4 large mango wedges pulverized)
Strain these contents into the cocktail glass; garnish with an orange peel and a basil leaf flag

Created by Matt Delorme, Back Street Bistro

4 oz. of Clément Premiére Canne White Rum
1 oz. of Clément Créole Shrubb
1 oz. Fresh Lime Juice
Lime Wheel Garnish
Martini or Highball

Submitted by Benjamin Jones Clément

2 oz. Clément Première Canne White Rum
1 oz. Cranberry
1 oz. Pineapple Juice
dash of pink ginger brine
garnish with starfruit, a strawberry and a ribbon of ginger; Martini

Submitted by: Kevin Getnick & Stacey Druker

1 oz. Clement Creole Shrubb
2 cherries
1 orange slice
3 dashes of Bitters
Muddle these Contents
Add ice
3 oz. of Clément V.S.O.P. Rum
splash of Soda Water

Submitted by: Cafe Bolera


First Place Cachaça Category

3 oz Beleza Pura Super Premium Cachaça
2 oz Cruzan Banana or Raspberry rum
1 oz fresh lime juice
½ oz pineapple juice

Chill a martini glass. Combine all ingredients in a shaker with ice.
Shake and strain into a martini glass. Garnish with a large mint leaf
in the center of glass.

Created by John Mautone, Dylan Prime, Manhattan

2.5 oz. Pineapple infused Cacahça
1 oz. Triple Sec.
.75 oz. Fresh sweetened Lime juice
1 oz. Mango Puree (I use Boiron brand)
1 oz. Coco Lopez
Garnish: Toasted Coconut curl

For infused : 1 whole pineapple, peeled and chopped finely
1 750 ml bottle Cachaca (I use Pitu, since that's what's available in PA)
Infuse pineapple in cachaca for a minimum of 72 hours, preferably longer.
Whirl in blender and strain well before using.

Shake with ice and pour into a highball glass. Garnish with a coconut curl.

Created by Katie Loeb, Amada Restaurant, Philadelphia

2 oz. Pineapple infused Cachaca
1 oz. fresh sweetened lemon juice
1 oz. Mint simple syrup
2 tsp. powdered Egg Whites (Just Whites)
Garnish: Fee Orange Bitters

Shake Cachaca, lemon juice, mint syrup and egg white powder vigorously over ice. Strain into a chilled cocktail glass and float three dashes of orange bitters on frothy head of drink.

Created by Katie Loeb, Amada Restaurant, Philadelphia

(The Princess' Pleasure)
1.50 oz. Armazem Vieira Rube Solera 8 YO
3 Honey Dew balls
6 chunks of Cucumber
.75 oz Rock Candy Syrup (simple syrup)
juice of 1/2 lemon

In a mixing glass muddle honey dew and cucumber with the Rock Candy syrup and lemon juice until well crushed. Add Cachaca and enough ice to fill a double highball glass. Shake vigorously to break up ice and blend all ingredients. Pour all contents into a double highball glass. Garnish with a skewered melon ball, cucumber slice and a sprig of fresh mint.
Created by Bobby "G" Gleason Mixologist/Beverage Specialist,
Rio All Suite Hotel & Casino, Las Vegas

50 ml cachaça Vieira Esmeralda solera 4 year-old
30 ml syrop of green apple
1 zest of lemon
1 splash of club soda
1 bar spoon of sugar just for adorn
1 un. green apple
1 un. kiwi

Into the shaker: ice, more all the ingredients & adorn.
Type: Short Drink

Submitted by Neil Ventura

1.5 oz Cachaça Fazenda Mae De Ouro
½ lime cut into wedges (core removed)
3 teaspoons of Superfine Sugar
3 ounces passion fruit juice
1 fresh mint leaf

Muddle lime, sugar and mint in a mixing glass, add ice, cachaca and passion fruit juice. Shake and strain over ice into a collins glass. Garnish with spring of mint & serve with a tall straw.

Submitted by David Catania

with Fazenda Mae de Ouro Cachaca
Hot Chocolate Recipe
1 Pint 66% Chocolate Pistols
1 Quart Chinese 5 Spice
1 Cup Brown Sugar
Pinch Salt
1 TBSP Milk
Ginger Infused Whipped Cream
Heavy Cream, whipped
Ginger to taste

Assembling the Drink
Hot Chocolate
1 shot of Fazenda Mae de Ouro Cachaca
Topped with Ginger Infused Whipped Cream

Creator by Lulzim Rexhepi & Don Nickolson

2 oz Beleza Pura Super Premium Cachaça
½ lime, washed and sliced
3 thin slices of green jalapeño pepper
2 tbsp sugar

Muddle the lime, jalapeños, and sugar in a non-breakable glass. Add
Beleza Pura and a rocks glass full of ice, and shake. Pour contents
into a rocks glass with a lime garnish.

Created by David Autry, Brasserio Caviar and Banana

1 oz Beleza Pura Super Premium Cachaça
1 oz dark rum
2 oz ginger beer
2 oz fresh orange juice
2 oz pineapple juice
Build all ingredients in a large glass over ice and stir. Garnish with
a lime wedge.
Created by Dale DeGroff, Author & Master Mixologist, for B.E.D., NY

2 oz Spiced Beleza Pura*
1 oz Carpano Antigua Sweet Vermouth
1 oz fresh lemon juice

Combine ingredients in a shaker, shake it up and pour into rock glass.
Add cinnamon stick and use as straw.
*Spiced Beleza Pura - add ½ cup brown sugar in the raw, 3 cinnamon
sticks and 2 ginger slivers per 750ml of Beleza Pura. Let sit for 3
days and strain.

Created by Adam Harris, Dylan Prime, Manhattan