Courses & dish types

Cocktails recipes

Balance, dilution, temperature.

10 recipes

Three ingredients and nowhere to hide: white rum, lime and sugar, shaken hard and drunk cold and straight up.

Mint pressed rather than pounded, with white rum, lime and soda over crushed ice, so it tastes of the leaf and not of the stalk.

Rum, pineapple and coconut cream blended with ice until thick enough to hold a straw upright.

Dark rum with pineapple, orange and coconut cream, shaken rather than blended, and finished with far more grated nutmeg than seems reasonable.

Aged rum, lime, orange curaçao and almond orgeat, shaken over crushed ice — a rum drink with no fruit juice in it beyond the lime.

Three rums, two juices, falernum and absinthe over crushed ice — the strongest drink on any tiki menu, and built to taste as though it is not.

One of sour, two of sweet, three of strong, four of weak — the old rhyme, built on dark Jamaican rum and drunk long over ice.

Dark and light rum with passion fruit and citrus, sweet and red and considerably stronger than it looks.

Whole lime muddled with sugar and cachaça in the glass it is drunk from, with the peel oils very much part of the drink.

A jug punch on the old sour-sweet-strong-weak ratio, spiced with nutmeg and Angostura and made to sit on a table rather than a bar.

Often combined with