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

  • 1 oz. Bourbon
  • 3 oz. Sparkling Shiraz
  • 3 oz. Barritt’s Ginger Beer
  • Build cocktail in order given in Champagne flute. Garnish with cherry

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