Rum on the River in Philly, new recipes

It’s been quite a while since someone has posted at Barritt’s Ginger Beer Blog. All apologies to our audience (and yes, in this case “audience” means a cat and a lonely alcoholic). And yes, we will be posting regularly from this point forward so please check back in for events, recipes, and pictures from the road.

Anywho, here are some recipes from the recent Rum on the River event in Philadelphia. The event was hosted by Adam Kanter at the Rum Bar in Philly. Please stop by – the cocktails are top notch, and so is the food. Def get the creole daquiri – unreal. And yes, the Dark ‘n Stormy mojito is quite good.

We featured several new cocktails at Rum on the River – with much success. We had a lot of repeat visitors , especially with the Raspberry Smash, Pay Day and the Corsairs Cocktail. Here are the recipes. And yes, I will be posting pics from the event soon.

To read more about the event in general, please visit our buddy, rumconnection.com. Here’s the link: http://rumconnection.com/uncategorized/rum-river-2/

Red and Ginger

o            2 oz white rum

o            1 oz fresh lime juice

o            1 oz Grenadine

o            4 oz Barritt’s Ginger Beer

•            Combine all ingredients in a cocktail shaker BUT Barritt’s. Shake and strain into ice-filled old-fashioned glass. Top with Barritt’s. Garnish with Lime

Raspberry Smash

o            2 ½ oz Sailor Jerry’s Spiced Rum

o            1 oz Domaine du Canton

o            ¼ cup raspberries

o            ½ lime (sliced)

o            barspoon simple syrup

o            dash of Angosturra bitters

o            3 oz Barritt’s Ginger Beer

•            Muddle: limes, raspberries, bitters and syrup. Add: Sailor Jerry’s and Domaine du Canton. Shake and strain into ice-filled Collins glass. Top with Barritt’s Ginger Beer

Pay Day

o            1 ½ oz Rhum Clement Premiere Cane Rum

o            2 oz Rhum Clement Creole Shrubb Orange Liqueur

o            1 oz St. Germain

o            3-4 Strawberries

o            ½ lime (sliced)

o            barspoon Stirrings key lime syrup (substitute simple syrup if not available)

o            3 oz Barritt’s Ginger Beer

•            Muddle: Strawberries, limes and syrup. Add: Clement Preimier Cane Rum, Creole Shrubb Orange Liqueur and St. Germain. Shake and strain into ice-filled Collins glass. Top with Barritt’s. Garnish with strawberry

Corsairs Cocktail (created by Alexis Soler at St. Germain)

o            1 oz. St. Germain

o            2 oz. Flor de Cana Rum (7 year rum)

o            barspoon agave nectar

o            ¾ oz fresh lime juice (key lime preferable)

o            1 ½ oz Barritt’s Ginger Beer

•            Combine all ingredients into cocktail shaker and shake EXCEPT for Barritt’s. Strain into ice-filled Collins glass. Add Barritt’s. Garnish with candied ginger slice

Bermuda Sendoff

o            2 oz Kilo Kai Spiced Rum

o            1 oz Domaine du Canton

o            1 oz St Germain

o            2 oz Barritt’s Ginger Beer

o            barspoon simple syrup

o            dash of Angosturra bitters

o            ½ oz fresh lime juice

•            Shake all ingredients BUT Barritt’s. Strain into ice-filled Collins glass. Add Barritt’s. Garnish with Pineapple slice

About these ads

One response to “Rum on the River in Philly, new recipes

  1. Pingback: Drink Barritt’s Drinks!! | RumConnection.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s