Tag: Rum Cocktails

Wicked Maiden, featuring 8 Shires Coloniale American Distillery

1 oz 8 Shires Coloniale Silver Rum
4 oz pineapple juice
1 oz orange juice
1 oz coconut cream
Pineapple leaf (optional garnish)

Add all ingredients to shaker, shake, pour over ice. Add pineapple leaf to garnish, if desired. Enjoy!

Gather Round the Bowl Punch, featuring James River Distillery

This crowd pleaser is the perfect punch to make for holiday celebrations (or really anytime). Make ahead and actually get to enjoy spending time with your guests rather than spending all your time fixing drinks. Feel free to substitute juices or fruit depending on the holiday/season.

8 oz. Arctic Snow Vodka
2 oz. Jackson & James Rum
8 oz. Cranberry juice
4 oz. Lemonade
4 oz. Orange juice
8 oz Soda water
dash of cinnamon (optional)
Fresh or frozen pomegranates (or berries)

Combine all ingredients in a punchbowl or pitcher. Serve over ice

Kristi Croxton of James River Distillery
2700 Hardy St. Richmond, VA 23220

Hot Buttered Rum, Featuring Vitae Spirits Distillery

There is nothing better than a spicy rich hot rum drink on a cold winter day. This member of our Winter 2016 tasting room cocktail menu is not for the faint at heart.

1 1/2 oz. Vitae Spirits Platinum Rum
3 oz. (~2 to 3 tbs) spiced butter
1/2 oz. fresh lemon juice
hot water

1/4 cup quality salted butter
1/4 cup dark brown sugar
1 tbs high grade molasses
1/4 tsp vanilla extract
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground black pepper
1/2 tsp ground cloves
1/2 ground fresh ginger
1/2 tsp ground nutmeg
1/2 tsp salt
Mix all ingredients. Microwave briefly if needed to soften butter. Let sit at least overnight in the refrigerator.

TJ Drake of Vitae Spirits Distillery
715 Henry Ave, Charlottesville, VA 22903

Songbird, featuring Vitae Spirits

The Local focuses on (you guessed it: local) home-grown traditional American cuisine, with some Asian, French, and Italian influence. As Alec says, “the local products available to us are fantastic, and are held to an extremely high standard in this area by both restaurants and consumers alike. And as far as freshness goes, it’s a no-brainer: the closer your product is created, the fresher it will be when you serve/pour/sell it to your customers!”

2 oz. Vitae Platinum Rum
¾ oz. freshly squeezed lime juice
1 oz. Blueberry-Lavender-Mint Cordial**
small pinch of salt 

Add all ingredients to a shaker. Add ice, shake until well-chilled, and double strain into a chilled coupe glass. Garnish with a floating lavender sprig or a lime peel.

Alec Spidalieri of The Local
824 Hinton Ave, Charlottesville, VA 22902

Partial Eclipse, featuring Belmont Farms

Inspired by the upcoming solar event! This classic Daiquiri made with Exotic Chai Spices in Belmont Farm’s rich dark rum are a perfect late summer sipper for watching the stars day or night.

1.5 oz Belmont Farms Chai Rum
.5 oz Honey Syurp
.5 oz Chai Tea
.5 oz Lemon Juice

Combine all ingredients into a mixing glass with ice and shake hard. Strain into a chilled cocktail coupe and garnish with a lemon wheel and star anise.

Matt Perkins of the Magnolias at the Mill
198 north 21st street

William Street Cooler, featuring James River Distillery

A version of a tiki/tropical drink that uses a cordial from local raspberries. Named after the street where our restaurant is located.

2 oz Jackson & James Rum
.5 oz fresh lime juice
.75 oz raspberry syrup
1 oz coconut cream
3 drops orange blossom water

Combine in shake tin, add ice and shake well. Strain into glass filled 2/3 full with crushed ice. Top with more crushed ice, garnish with raspberries and pineapple leaf (or other tiki garnishes).

Matt Thomas of Kybecca
400 William St. Fredericksburg, VA 22401

Chai Tai, featuring Belmont Farms

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

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

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)

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

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

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.

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

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.

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!”

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

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.

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