Smuggler’s Sour

Ophelia Kitchen’s Smuggler’s Sour. Photo courtesy of Ophelia Kitchen

Recipe courtesy of Tim Cole, beverage director, Ophelia Kitchen and Monarca Cocina Mexicana.

Pair with: Prawn or fish tacos.

• 1.5 oz Don Papa Rum

• 0.5 oz 1800 Coconut Tequila

• 1 oz lime juice

• 0.5 oz guava syrup

• 0.5 oz guava juice

• 0.5 oz egg white

• 3 drops lime leaf bitters (such as Ms. Better’s)

• Garnish: Angostura bitters

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Choose A Woman-Made, Woman-Led Spirit Day

Celebrate International Women’s Day on March 8 by buying or drinking a woman-made spirit, such as these global brands that have women master blenders, distillers and more.

At Ron Zapaca in Guatemala, master blender Lorena Vasquez is credited for pioneering the a “solera” aging method in rum. Photo courtesy of Ron Zacapa
Supplied photo

Though countless women contribute to the vibrant local, national and international distilling industry, for International Women’s Day each year we give a nod to some of the trailblazers in top production, management and ownership positions at distilleries.

For a fresh perspective on the hidden history of women in spirits and cocktail, we highly recommend the recently released book Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara.

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Flannel by the Fire

Matthew Benevoli photo

Make this cocktail with Matthew Benevoli’s West Coast Spiced Rum

• 1 oz West Coast Spiced Rum

• 1 oz Pineau des Charentes

• 0.75 oz mandarin juice

• 0.33 oz lemon juice

• 0.25 oz Chili Syrup (recipe below)

• 2 dashes cocoa bitters

• 1 egg white or 1 dropper of Ms. Better’s Miraculous Foamer

• Garnish: 3 to 4 drops of cocoa bitters

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Spiced rum

Give this DIY winter warmer a West Coast twist

Homemade spiced rum makes a good gift, especially for yourself. Matthew Benevoli photos

As the days get shorter and colder, we trade our Hawaiian shirts for sweaters and our light spirits for dark. Spiced rum is a wonderful way to warm up your cocktails during the autumn and winter. But what is spiced rum? In short, it’s (usually) an aged rum that’s been flavoured.

Modern versions of rum have been around since the 17th century, with accounts of “secret blend rums” in Jamaica flavoured with fruit, herbs and spices being served in Port Royal taverns. When spirits age in oak barrels, the wood commonly imparts rich flavours of vanilla and caramel, but beyond this you’ll find spice notes of allspice, nutmeg and clove, among others. Depending how the barrels are treated, you may also find toasted nut and stone fruit notes atop the woody oak blanket. “Spicing” with these components seems a natural evolution to further enhance the flavours that rum already presents us with.

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Pineapple Daiquiri

Pineapple Daiquiri. Getty Images photo

David Wolowidnyk recommends this tropical variation on the classic, perfect for wintry days.

• 2 oz Stiggins’ Pineapple Rum

• 0.75 oz lime juice

• 0.5 oz simple syrup (see method below)

• Optional: Add 0.5 tsp of maraschino liqueur for another layer of complexity

• Garnish: Pineapple slice

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Frozen Strawberry-Lime Daiquiri

Frozen Strawberry-Lime Daiquiri. Joanne Sasvari photo

Perfect for the patio. That is all.

• 1.5 cups white rum

• 0.75 cup fresh-squeezed lime juice (5 to 6 juicy limes)

• 0.25 cup simple syrup (more if you like your Daiquiri on the sweet side)

• 1 (600 g) package frozen strawberries

• 4 cups ice cubes

• Garnish: strawberries or lime wheels (optional)

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La Colmena

La Colmena. Origami Social photo

Recipe courtesy of Bodega on Main

• 0.75 oz Tanqueray No. Ten Gin
• 0.75 oz Appleton Estate Reserve Blend
• 0.5 oz Aperol
• 0.5 oz Lime
• 0.5 oz Honey Ginger Syrup
• 2 dashes of Lavender Bitters
• 2 oz Cava
• Grapefruit Peel

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Lamento

Lamento. Origami Social photo

Recipe courtesy of Bodega on Main

• 2 oz Rum Blend
• 1 oz Coconut Syrup
• 0.5 oz Lime
• 0.5 oz Passionfruit Purée
• 0.5 oz Pineapple Juice

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