COCKTAILS

BAJAN FIZZ

1 ½ oz BAJAN 1966 RUM

½ oz Lemon Juice

½ oz Simple Syrup

2 oz Champagne or Prosecco

Method: Fill a cocktail shaker with ice, add BAJAN1966, lemon juice and simple syrup and shake well. Strain into a chilled coupe and shake well. Strain into a chilled coupe glass and top with Champagne or Prosecco. Use a fresh orange peel to spray zest over cocktail, rim the glass and garnish.

THE KOLA EXPERIENCE

1½ oz BAJAN 1966 RUM

2 oz Clayton’s Kola Tonic

½ oz Dewlands Mixberry Juice

1 oz Lime Juice

Method: Combine all ingredients in a shaker with ice. Shake well then strain shaker with ice. Shake well then strain into a Collins glass with ice and lime into a Collins glass with ice and lime wheels. Garnish with a lime twist.

CAVENDISH

Banana Daiquiri - (note - can be scaled up to a frozen machine serve)

2 oz BAJAN 1966 RUM

½ oz Banana Liqueur Or Banana Puree

½ oz Clove Infused Simple Syrup

¾ oz Lime Juice

Fresh Nutmeg For Garnish

Method: Combine all in a shaker with ice. Shake to chill, strain into a chilled coupe glass. Garnish with fresh grated nutmeg, then serve.

B.M.T.

2 oz BAJAN 1966 RUM

1/2 oz Mauby Syrup

1/2 oz Lime Juice

Tonic Water

Method: Combine all but the tonic water in a shaker with ice, shake and pour into a Highball glass, top with tonic water and garnish with a lime wheel, then serve.

BARBADOS BEACH FIZZ

1 1/2 oz BAJAN 1966 RUM

1 1/2 oz Coconut Water

1 oz Pineapple Juice

1 oz Fresh Lime Juice

1 oz Simple Syrup

Method: Combine all ingredients in a shaker with ice. Shake well and double strain into a Collins glass with ice. Garnish with a lime wheel (optional - top with egg white foam or aquafaba, then char fresh rosemary for aromatics and garnish).

FLY GAL

(Junglebird Inspired Rum Punch Riff)

2 oz BAJAN 1966 RUM

1 oz Campari

½ oz Spiced Cinnamon Syrup

¾ oz Passionfruit Juice

¾ oz Lime Juice

Method: Combine all in a shaker with ice, Shake to chill, then strain into a Collins glass over crushed ice. Garnish with a lime wheel and 2 - 3 pineapple fronds, then serve.

BAJAN BUCK

2 oz Coconut Washed BAJAN 1966 RUM*

½ oz Falernum Liqueur

½ oz Lime Juice

Top With Ginger Beer

2 Dashes Angostura Bitters

Method: Build all but ginger beer in a Collins glass and add ice, stir to chill. Top Collins glass and add ice, stir to chill. Top with ginger beer and 2 dashes of Angostura bitters. Garnish with a lime wheel, then serve.

BARBADOS JEWEL

(BAJAN Negroni)

1 oz Hibiscus Infused BAJAN 1966 RUM

½ oz Campari

½ oz Jagermeister or Angostura bitters

1 oz Red Vermouth (Martini & Rossi or Similar)

Method: Combine all in a mixing glass, add a large ice cube. Stir to chill, strain into a chilled coupe glass, garnish with an orange peel, then serve. Can also be served in a rocks glass with one large ice cube.

DOUBLE 6

2 oz BAJAN 1966 RUM

2 oz Sorrel Syrup

1 oz Fresh Lime

3 oz Prosecco

Method: Combine all but the Prosecco in a shaker with ice, shake well, then strain into a Champagne flute. Top with Prosecco, garnish with a lemon twist, then serve.