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
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.
(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.