Cocktails with Barritt's

Please check out some of the cocktails our friends and fans have created (and yes, a few by us too). Enjoy!

Raspberry Smash

Ingredients: 2 ½ oz Sailor Jerry’s Spiced Rum, 1 oz Domaine du Canton, ¼ cup raspberries, ½ lime (sliced), barspoon simple syrup, dash of Angosturra bitters, 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

1 ½ oz Rhum Clement Premiere Cane Rum, 2 oz Rhum Clement Creole Shrubb Orange Liqueur, 1 oz St. Germain, 3-4 Strawberries, ½ lime (sliced), barspoon Stirrings key lime syrup (substitute simple syrup if not available), 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)

Ingredients: 1 oz. St. Germain, 2 oz. Flor de Cana Rum (7 year rum), barspoon agave nectar, ¾ oz fresh lime juice (key lime preferable), 1 ½ oz Barritt’s Ginger Beer
Combine all ingredients into cocktail shaker and shake EXCEPT for Barritt’s. Strain into cold cocktail glass
Add Barritt’s. Garnish with candied ginger slice

Bermuda Sendoff

2 oz Kilo Kai Spiced Rum, 1 oz Domaine du Canton, 1 oz St Germain, 2 oz Barritt’s Ginger Beer, barspoon simple syrup, dash of Angosturra bitters, ½ oz fresh lime juice
Shake all ingredients BUT Barritt’s
Strain into ice-filled Collins glass. Add Barritt’s. Garnish with Pineapple slice

The Valet Mojito

Ingredients: 2 ½ oz. Mount Gay Gold Rum, 3-4 mint sprigs, 1 tsp simple syrup, ½ lime (sliced), 2-3 oz Barritt’s Ginger Beer
Muddle: limes, syrup, and mint
Add Mt. Gay and shake
Pour into ice-filled Collins glass. Top with Barritt’s

Dominican Mojito (by Adam Kanter at the Rum Bar in Philadelphia, PA)

Ingredients: 3-4 lemons, 1 tsp demerara sugar syrup, 3-4 mint sprigs, 2 ½ oz Brugal Rum, 3-4 oz Barritt’s Ginger Beer
Muddle: syrup, mint and lemons
Add Brugal Rum and shake
Pour into ice-filled Collins glass. Top with Barritt’s

Red and Ginger

Ingredients: 2 oz white rum, 1 oz fresh lime juice, 1 oz Grenadine, 4 oz Barritt’s Ginger Beer
Combine all ingredients in a cocktail shaker except Barritt’s
Shake and strain into ice-filled old-fashioned glass
Top with Barritt’s
Garnish with Cherry

Cranberry Gin Mule

Ingredients: 1/2 cup of fresh cranberries, 1/2 oz fresh lemon juice, 1 oz simple syrup, 1 tablespoon sliced fresh ginger, 3 dashes Angosturra bitters, 2.5 dry London Gin, 2-3 oz. Barritt’s Ginger Beer
Muddle: cranberries, lemon juice, simple syrup, bitters, and ginger slices
Add gin and shake vigorously
Strain over ice-filled Collins glass and top off with Barritt’s. Garnish with cranberries on toothpick.

Fall Classic

Ingredients: 2 oz. rye whiskey, 1 oz. Cherry Heering liqueur, 1.5 oz Thatcher’s Apple Spice Ginger Liqueur, 1/2 oz lemon juice, 3/4 oz cinnamon syrup, 3 oz Barritt’s Ginger Beer
Add all ingredients into shaker EXCEPT Barritt’s
Shake and pour into iced cocktail glass
Add Barritt’s and serve with garnish of red apple slice

Bubbly Redhead

Cocktails with Barritt’s