SPICED RUM RECIPES

  • 1 ½ ounces Twenty Boat Spiced Rum
  • 3 ounces Left Hand Brewery Good JUJU Ale
  • 2 ounces molasses ginger infusion
  • ½ ounce Barrow’s Intense Ginger Liqueur
  • ½ ounce lime juice
  • 1 bar spoon of molasses
  • lime
Combine Twenty Boat Spiced Rum, ginger molasses, ginger liqueur, lime juice and ice. Shake well and pour into Collins glass. Add JUJU Ale. Garnish with a lime wheel.
  • 1 ½ ounces Twenty Boat Spiced Rum
  • Barritt’s Ginger Beer
  • lime
In a 14 ounce Collins glass, combine ice, Twenty Boat Spiced Rum and ginger beer. Garnish with a lime wedge.
  • 1 ½ ounces Twenty Boat Spiced Rum
  • 2 ounces pineapple juice
  • 2 ounces orange juice
  • 1 ounce pomegranate juice
  • Orange wedge
  • Lime wedge
Mix Twenty Boat Spiced Rum and fruit juices in a shaker over ice. Shake well. Strain into a collins glass over ice. Garnish with lime wedge and orange wedge.
  • 2 ounces Twenty Boat Spiced Rum
  • 1 ounce ginger liqueur
  • Splash of cranberry juice
  • ½ ounce passion fruit puree
  • Crushed red chili pepper flakes
  • Candied ginger
Combine Twenty Boat Spiced Rum, ginger liqueur, cranberry juice, passion fruit puree and chili pepper flakes in a shaker with ice. Shake well. Serve up in a chilled martini glass. Garnish with candied ginger.
  • 1 ½ oz Twenty Boat Spiced Rum
  • 1 oz grapefruit juice
  • ¾ oz Demerara simple syrup
  • ½ oz lime juice
Combine all ingredients in a shaker over ice. Shake well. Strain over ice into a rocks glass. Garnish with a grapefruit wedge.
  • 1 ½ ounces Twenty Boat Spiced Rum
  • Painkiller mix (see below)
  • Fresh ground nutmeg
  • Orange wedge

Painkiller Mix

  • 2 cans Coco Lopez
  • 32 ounces orange juice
  • 46 ounces pineapple juice
In a hurricane glass, add ice and Twenty Boat Spiced rum. Top with Painkiller mix and garnish with fresh nutmeg and an orange wedge. To make Painkiller mix, warm Coco Lopez cans in a hot water bath, then combine in a 1 gallon container with orange juice and pineapple juice. Shake well.
  • 1 ounce Twenty Boat Spiced Rum
  • 1 ½ ounces Truro Vineyard Cranberry Red Wine
  • 1 ½ ounces Truro Vineyard Cabernet Franc
  • ½ ounce Cointreau
  • Freshly cut fruit (2 slices lemon, 2 slices lime, 3 slices orange, 3 apple chunks, 3 pear chunks, 3 grapes sliced)
  • Splash soda water
Chill wine. Cover fruit with rum and Cranberry Red wine and rest in refrigerator for 30 minutes. Add Cabernet Franc, Cointreau, and ice. Slap one sprig of mint and add. Mix well. Top with soda water, and garnish with the other mint sprig.
Dedicated to all the bootleggers of Cape Cod.
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