by The Alchemist | Jan 31, 2020
Difficulty Medium Spirit Rum Recipe created for the Punch Brunch 2020 by Amber Bruce, bar manager at The Keefer Bar in Vancouver. The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail...
by The Alchemist | Nov 7, 2019
Difficulty Easy Spirit Rum The tropical vibes of this updated classic come from Adam Domet of Pourhouse. • 1.5 oz coconut milk • 1 oz Buffalo Trace Bourbon • 1 oz Diplomatico Reserva Exclusiva Rum • 2 tsp simple syrup (see note) • 1 drop vanilla extract Combine all...
by The Alchemist | Nov 6, 2019
Difficulty Medium Spirit Rum • 1.5 oz white rum (preferably Flor de Caña 4) • 0.75 oz banana liqueur (preferably Giffard Banane du Brésil) • 0.5 oz smoky scotch (preferably Ardbeg 10 year) • 0.75 oz lemon juice • 0.5 oz coconut syrup (see note) • 0.5 oz aquafaba Add...
by The Alchemist | Nov 5, 2019
Difficulty Medium Spirit Rum • 2 oz Mount Gay XO rum • 0.75 oz lemon juice • 0.75 oz turmeric honey • 1 oz aquafaba • 2 dashes Bittered Sling Arabica Coffee bitters Combine all ingredients in a shaker tin and dry shake with one ice cube to aerate the aquafaba. Fill...
by Justin Taylor | Nov 1, 2019
Difficulty Medium Spirit Rum This classic punch dates back to circa 1744 Philadelphia. • 1 bottle (750 mL) Jamaican amber rum • 1.5 cups calvados • 0.5 cup peach brandy • 1 cup oleo saccharum • 4 cups cold water Combine ingredients in a large container and stir. Place...
