Mix it up and shake things up a little bit

Soaked lemon cake by Jane Asher
Soaked lemon cake by Jane Asher
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Most mixologists have a love of rum, and it’s not hard to see why. Made from sugarcane juice or molasses from the far-flung plantations of the Caribbean, rum is versatile, and boasts one of the biggest players on the cocktail scene, the mojito.

The world’s biggest selling rum, BACARDI Superior (£17.50, 70cl, 37.5% abv, Waitrose) was the f irst premium white rum, originally distilled in Cuba. Not much else had been known about the Bacardi family’s 152-year history, but now s tories of their determination to survive revolutions, Prohibition and exile are being used in a new ad campaign.

You can recreate one of their famous Legacy cocktails from the early 1900’s – the Daiquiri, which takes its name from a town on the outskirts of Santiago de Cuba, where it was created. Here’s the recipe:

l 50ml BACARDI Superior, 25ml freshly squeezed lime juice, 2 barspoons of caster sugar. Half fill a cocktail shaker with ice. Add the ingredients, shake vigorously and strain into a chilled martini glass.

While sailing and trading in the Caribbean, a stalwart for Royal Navy sailors’ daily tot was Lamb’s Navy Rum, and over 160 years later, they’re ushering in a new era with Lamb’s Spiced (£14.49, 70cl, 30% abv, Tesco). A rum swizzle is a long and refreshing drink making the most of a Caribbean golden rum that’s soft and fruity with a hint of cinnamon on the sweet, spicy finish.Here’s the recipe.

l 50ml Lamb’s Spiced, 25ml passion fruit juice, 12.5ml acacia honey, 12.5ml Falernum sweet syrup, 12.5ml lime juice, fresh mint. Fill a tall glass with crushed ice. Stir in the ingredients with a long bar spoon, swizzle to mix and garnish with mint.