Category: rum

Chai Tai, featuring Belmont Farms

A spiced take on the exotic classic that lends it a new dimension.

INGREDIENTS
1.5 oz Kopper Kettle Dark Chai Spice Rum
.5 oz Pierre Ferrand Dry Curaçao
.5 oz Orgeat*
1 oz lime juice

Orgeat
1.25 cup raw, blanched almond slivers
2.5 cups hot water
2.5 cups white sugar
.5 oz orange flower water
1 oz vodka (for preservative)

PREPARATION
Add all ingredients to shaker, add ice, shake. Double strain over fresh ice in rocks glass. Garnish with a lime wheel.

Orgeat
Soak almonds in warm water for at least 1 hour to macerate. Drain water. Put wet almonds in a blender, and blend while slowing adding 2½ cups of boiling-temperature water until the mixture has a smooth, creamy consistency. Let this mixture sit in non-reactive container for 2 hours. Using a chinois and a nut bag or cheese cloth, strain mixture into a saucepan, pressing hard to extract every bit of liquid. Add 2.5 cups of white sugar to saucepan with the almond milk you’ve extracted. Cook gently over medium heat and stir until sugar is all dissolved, then promptly remove from heat and let cool. Add Orangeflower water and vodka, store in clean container, and keep refrigerated. Yield: about 1 qt

SUBMITTED BY
Alec Spidalieri of Junction
421 Monticello Rd Charlottesville VA 22902

Vitae Mai Tai, featuring Vitae Distillery

This cocktail is inspired by the Stay-cation combining a tropical getaway with a spirit from home.

INGREDIENTS
2 oz Vitae Golden Rum
1/2 oz orgeat
1/2 oz orange curacao
3/4 oz lime juice 

PREPARATION
Build all ingredients into a mixing tin, add ice, shake vigorously and strain over fresh crushed ice in a glass. garnish with a lime wedge and a sprig of mint.

SUBMITTED BY
Michael Avery of HOUSEpitality Family
4602 Millridge Parkway Midlothian, VA 23112

The Revolutionary Mojito, featuring Eight Shires Distillery

“We use local whiskies in our Hand Crafted Cocktail menu at the Zinc Bar at Blue Talon Bistro, including Blue Ridge Vodka and Williamsburg Distillery Gin for starters,” David explains. “We are really excited about rye whiskey these days and it’s nice to see that taking off in Virginia as well. The state has an unbelievable wealth of agricultural product [for raw materials used in spirits production] and its artisans like these guys that can show that off!”

INGREDIENTS
Glass: Hurricane
2½ oz. Silver Rum
Juice of one whole lime
15 fresh mint leaves
¾ oz. simple syrup 

PREPARATION
Muddle the mint leaves and the simple syrup in the hurricane glass. Fill the glass with crushed ice. Add rum and lime juice, and stir with a long cocktail spoon until well mixed.

SUBMITTED BY
David Everett of Blue Talon Bistro
420 Prince George St, Williamsburg, VA 23185

Dirty Earl, featuring Eight Shires Distillery

Our Dirty Earl is our Rum spin on a traditional Long Island. Instead of packing a glass full of the bar sink we decided to carefully select ingredients that would balance together to make a truly delightful spiked iced tea.

INGREDIENTS
1 ½ oz Yorktown Rum
½ oz Brown Sugar
½ oz Honey
½ Lime Squeezed
10 Mint Leaves – muddle and strain over ice 

PREPARATION
Fill with equal parts Earl Gray Tea *Seeped and chilled in advance and Soda Water Collins Glass Mint Sprig

SUBMITTED BY
Denise Greene of 2nd Street American Bistro
140 2nd St, Williamsburg, VA 23185

Watermelon Lemonade, featuring Eight Shires Distillery

Our Watermelon Lemonade was inspired by the wonderful fruit we receive from a local farm and the urge to refresh yourself during the hot summer season. The bright, flavorful watermelon paired with Williamsburg Distillery’s Yorktown rum and some fresh Lemon and Ginger Beer is a go to cocktail for a hot and humid summer day.

INGREDIENTS
1 ½ oz Yorktown Rum
½ oz Lemoncello
½ Lime Squeezed
¼ oz Simple Syrup
3 oz Watermelon Juice *House made (Cubed watermelon, juice of half a lemon, dash of simple, blended and double strained.) 

PREPARATION
Combine all ingredients, fill with ginger beer Double Old Fashioned Glass Ice and frozen watermelon cubes, lemon wheel, half sugar rim

SUBMITTED BY
Denise Greene of 2nd Street American Bistro
140 2nd St, Williamsburg, VA 23185

Islands in the Stream, featuring Belmont Farms

Keeping with the Dolly theme here… Here’s a spiced tropical drink that will pair well with our Banana Pudding. 🙂

INGREDIENTS
1.5 oz. Kopper Kettle Chai Spiced Rum
.5 oz. Banana Liqueur
.5 oz. lemon juice
2 dashes Angostura Bitters

PREPARATION
Add all ingredients to shaker with ice, shake a few times to mix, pour into tall glass and garnish with a few slices of banana.

SUBMITTED BY
Beth Dixon of Comfort
200. W. Broad St. Richmond, VA 23220

Daiquiri, featuring Vitae Spirits

The classic daiquiri is one of the best ways to introduce and showcase a white rum.

INGREDIENTS
2 oz Vitae Spirits platinum rum
3/4 oz fresh lime
1/2 oz 2:1 simple syrup

2:1 simple syrup/over medium heat combine 2 cups of white sugar with 1 cup of water and stir until dissolved

    PREPARATION
    Combine all and shake with ice. Strain into a chilled cocktail glass.

    SUBMITTED BY
    Thomas Leggett of The Roosevelt
    623 North 25th Street Richmond, VA 23223

    A Dot and Three Dashes, featuring Vitae Spirits

    The original Three Dots and a Dash was a Donn Beach original from the 1940’s. We took that and turned it on its head. It’s exotic and has nicely spiced finish for a surprise vacation.

    INGREDIENTS
    1 oz. Vitae White Rum
    0.5 oz. Zaya Blended Rum
    0.75 oz. Lime Juice
    0.75 oz. Pineapple Cordial
    0.5 oz. Honey Syrup (1:1)
    0.25 oz. Passion Fruit Cordial
    0.25 oz. St. Elizabeth’s Allspice Dram

    PREPARATION
    Chill a ceramic Tiki Mug of your choosing (11 oz. recommended). Build cocktail in shaker. Shake thoroughly. Single Strain. Add ice to fill. Garnish with lime wheel, “wrecked” tiki umbrella, bendy straws, and whatever other absurd tiki garnishes you have.

    SUBMITTED BY
    Matt Savopoulos of The Whiskey Jar
    227 W Main St. Charlottesville, VA 22902

    Death Star Nog, featuring Belmont Farms

    The Force is strong in this cocktail.

    INGREDIENTS
    One whole egg
    20 dashes of cinnamon tincture or extract
    7 dashes of Fee Brothers Black Walnut bitters
    1 1/2 Belmont Farms Copper Kettle Chai Spiced Rum
    1/2 2:1 demarara syrup
    1 oz heavy cream

    PREPARATION
    Shake all the ingredients 30-40 times in a shaker without ice. Then add half a scoop of ice and shake 40 times. Pour in a chilled Nick and Nora glass and top with a little powdered cinnamon.

    SUBMITTED BY
    Timothy Quinn of The Heritage Restaurant
    1627 W Main St, Richmond, VA 23220

    Pineapple Jerk, featuring Vitae Spirits

    This cocktail was intended to capture all the feeling of grilling in the backyard on a hot summer day.

    INGREDIENTS
    2 oz Vitae Spirits Golden Rum
    1 oz Jerk-spiked Pineapple Cordial
    1/2 oz lemon
    5 drops BBQ Bitters 

    PREPARATION
    Add all ingredients to a shaker, add ice and shake. Strain over fresh ice in a high ball or tiki glass. Garnish with quarter-folded orange wheel.

    SUBMITTED BY
    Mark Lungociu of The Local
    824 Hinton Ave Charlottesville, VA 22902