Recipes

THE PERFECT STORM

THE PERFECT STORM

1 ½ ounces TB 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.

BEE’S KNEES

BEE’S KNEES

2 ounces Dry Line Cape Cod Gin
1 ounce fresh lemon juice
1 ounce honey simple syrup*
Club soda

Combine Dry Line Gin, honey simple syrup and lemon juice in a shaker over ice. Shake well and strain over ice into a Collins glass. Top with club soda. Garnish with juniper berries and a lemon twist. ***To make Honey Simple Syrup: Combine equal parts water and honey in a small saucepan over low heat. Stir until mixture is combined and let cool before using in cocktail

BOOTLEGGER’S PUNCH

BOOTLEGGER’S PUNCH

1 ½ ounces TB 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.

SHIMMERING CAPE

SHIMMERING CAPE

2 ounces TB 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.

NAVY GROG

NAVY GROG

1 ½ oz TB 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.

PAINKILLER

PAINKILLER

1 ½ ounces TB 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.

AMBER MOJITO

AMBER MOJITO

1 ½ ounces TB Amber Rum
½ ounce lime juice
½ ounce honey simple syrup
Club soda
5-6 mint leaves

In a Collins glass, combine mint, lime juice, and honey simple syurp. Muddle together. Add Twenty Boat Amber Rum and shake vigorously. Top with club soda. Garish with a wedge of lime.

SPICED RUM SANGRIA

SPICED RUM SANGRIA

1 ounce TB 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