Rum Cocktails

Photography by Steve Brown

Check out some of the great rum cocktails featured in Bartender Magazine’s November issue.

Rum has always had a wide berth of varieties and Andre Simon’s 1950’s Dictionary of Wines, Spirits and Liqueurs states that: “There are many types and styles of Rum, most of which may be classed in one or the other of the following three categories. Very dry, light bodied, rich and full bodied or aromatic.” Historical definitions behind us however, Rum is making a serious stamp on the modern cocktail scene and aficionados on the wonderful liquid are not short to be found, either behind the bar or in front of it.

Fo Shizzle My SwizzleFo’ Shizzle My Swizzle


50ml Angostura 7 year old rum
10ml Heering cherry liqueur
45ml freshly squeezed pineapple juice
2 Fee Brothers dashes cranberry bitters
7.5ml Pedro Ximenez Sherry

Build all ingredients over crushed ice excluding the sherry. Swizzle then float the sherry on top. Garnish with an orchid and a pineapple wedge.

Gerald Faundez, X&Y, Brisbane

Rum Ball Old Fashioned

Rum Ball Old Fashioned

75ml Bacardi 8 rum
15ml Coconut syrup
Big dash of Fee Brothers Whiskey Barrel Aged bitters
Big dash of Fee Brothers Aztec Chocolate bitters

Build slowly in a rocks glass with ice like an Old Fashioned cocktail. Garnish with orange peel.

Jason Williams, Galley Room, Melbourne


The Picasso Punch

450ml Mount Gay Extra Old
150ml Lemon juice
100ml Agave Syrup
600ml Iced Tea

Build all in a punch bowl. Fill with the largest ice block that will fit in said bowl. Garnish with fresh lemon, orange, mint and grated nutmeg.

“The more technique you have the less you have to worry about it. The more technique there is the less there is.” – Pablo Picasso

Lee Potter  Cavanagh, Victoria Room, Sydney

Once on TopOnce on Top

45ml Matusalem Gran Reserva rum
15ml Cointreau
7.5ml The Simple Syrup Co – Vanilla Syrup
2.5ml Maraschino brine
4 Zests of fresh orange

Mix three of the zests, vanilla Syrup and Matusalem in mixing glass, lightly press zest with barspoon and stir. Add remaining ingredients with ice to mixing tin and stir for around 10-15seconds. Strain onto fresh ice and garnish with large orange zest.

Jeremy Fraser, Goldfish, Sydney

Magellan StraitsMagellan Straits

30ml Appleton Estate X/O
15ml Spiced Pineapple Syrup
15ml Lime Juice
2 Pieces marinated pineapple
30ml Sparkling wine

Muddle pineapple. Add other ingredients to a shaker and fill with ice. Shake and fine strain into a flute. Top up with sparkling. Garnish with fresh grated nutmeg.

Julian Serna, Porteño, Sydney

Ti Honey PunchTi Honey Punch

60ml Diplmático Reserva Exclusiva
1/2 Lime in wegdes
15ml Honey
10ml 1/2 cream
5ml sugar cane sugar syrup

Build, old fashioned style. Muddle 1/2 lime. Add ingredients. No ice or garnish.

Jean Munos, The Lincoln, Sydney

Smoky RumboSmoky Rumbo

45ml Bundaberg Red
Smoked Cola*
Lime wedge

Build ingredients in Tankard over ice. Garnish with lime wedge.

* Fill a wide tray with cola and place in a smoker. Remove and pour into a soda shipon. Charge shipon as per maker’s instructions and chill before use.

Millionaire No. 1Millionaire No. 1

30ml Inner Circle Red Dot
30ml Apricot Brandy
30ml Lime Juice
Dash Grenadine

Add all ingredients to a cocktail shaker and fill with ice. Shake hard and strain into Coupe glass.

Adapted from The Savoy Cocktail Book 1930

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