Summer Rum Recipes – Web Exclusive

Dean Johnson on June 8th, 2016

You say you like the idea of using a locally-made craft rum to whip up some smart cocktails, but don’t know where to begin?

Let us help. Begin with these:

 

Rumonade (Courtesy Turkey Shore Distilleries)

2 ounces Old Ipswich White Cap Rum

4 mint leaves

Lemonade

Splash of tonic water

Splash of cranberry juice

Muddle mint leaves in the bottom of a tall glass with the back of a spoon. Fill glass ¾ with rum and lemonade, add tonic and cranberry to taste and stir to combine.

 

Crane (Courtesy of SALT Kitchen & Rum Bar, Ipswich)

2 ounces Old Ipswich Greenhead Spiced Rum

1 ounce St. Germain liqueur

1 or 2 lemon slices

Sprig of fresh rosemary

Splash of soda water or seltzer

Muddle lemons and rosemary in the bottom of a highball glass. Fill glass with ice. Add rum, St. Germain and a splash of soda water or seltzer. Stir to combine and serve.

 

Honey Fitz

(Adapted from a recipe from bar manager Jackson Cannon of Eastern Standandard Kitchen & Drinks, Boston.)

1 1/2 ounces Old Ipswich Tavern Style Rum

3/4 ounce honey syrup (simple syrup made from honey and water)

3/4 ounce grapefruit juice

2 dashes Peychaud’s Bitters

Add all ingredients to a shaker with ice. Shake to combine, strain ice, and serve in a martini glass.

 

Photography by Rob Huntley.

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