Yesterday was another day at the Rum Research Lab, and two new cocktails were created that have some real promise. These days in the lab are starting to provide us with a better understanding of what things work well together, and those that don't. They also provide some incite as to what to do to solve the bland or awful tastes that sometime appear when you combine certain ingredients. For the past couple of sessions in the lab, we have been concentrating on cocktails made with Denizen Rum, getting ready for our Denizen Rum Day at the Rum Bar here in Key West. We now have our menu set for the event and just have to put the final touches on these new and interesting cocktails.
Here are a couple of the new recipes that we have come up with and will be on the menu for Saturday's event.
Denizen Beach Cocktail
- 1 1/2 oz Denizen Rum
- 1/2 oz. Creme of coconut
- 1 1/2 oz. Pineapple Juice
- 1/4 oz. Lemon Juice
Place all the ingredients in a shaker with ice and shale til chilled and strain into a cocktail glass filled with ice. Garnish with an orange wheel and a cherry.
- 1 1/2 oz. Denizen Rum
- 1 oz. Orange Juice
- 1/4 oz Cane Syrup or Sugar in the Raw Simple Syrup
- 1/2 oz. Pomegranate Liqueur
- Barrett's Ginger Beer
Place all ingredients except the Pomegranate Liqueur and the Ginger Beer into a shaker filled with ice, shake till chilled and pour into a cocktail glass filled with ice. Top up with Barrett's Ginger Beer, add the Pomegranate Liqueur slowly down the side and garnish with a sprig of Mint.
Both of these Cocktails are very tasty and refreshing perfect for an afternoon on the boat or patio. You can try both of these cocktails and more at the Rum Bar on Saturday from 2 til 5 pm. Come on by and see me and I'll be behind the bar to create your Denizen Cocktail. ;o)