Diablesse Caribbean Rum with Apple & Ginger

Apple juice & ginger ale

Diablesse Caribbean Rum with Elderflower Tonic

Elderflower tonic & kiwi – add Prosecco to make the best Spritz!

Diablesse Caribbean Rum with Ginger Ale

Ginger Ale and a wedge of lime

Diablesse Banana Daiquiri

20ml • Lime | 15ml • Banane de Brazil | 50ml • Diablesse Golden Rum | Teaspoon • Demerara Sugar | Shake with ice and then strain into Nick & Nora glass

Diablesse Fresh Berry Spritz

40ml • Diablesse Caribbean Golden Rum | 15ml • Campari | Fresh raspberries | Fill glass with ice and berries | Top with soda 50ml | Top with Prosecco 50ml | Stir | Fresh, light and summery!

Diablesse Pear 75

30ml • Diablesse Caribbean Golden Rum | 20ml • Poire William Liqueur | 15ml • lemon juice | 15 ml • rosemary syrup | Shake with ice, strain into champagne glass and top with your favourite champagne or prosecco.

Diablesse Caribbean Sour

40ml • Diablesse Caribbean Rum | Dash Tiki Bitters | 25ml • Lemon Juice | 20ml • Honey | 15ml • Egg white or Chickpea water (drained from the can) | Shake well with ice and strain into martini glass or over ice if you prefer. Garnish with a white flower

Diablesse Mama Dlo

35ml • Diablesse Caribbean Golden Rum | 15ml • Crème de Peche | 15ml • Vanilla & Black Pepper honey syrup* | 20ml • Pressed apple juice | 25ml • Lemon juice | Add all ingredients to a Boston Tin, shake with ice, fine strain into a Martini glass, sliced vanilla pod and flower garnish

Vanilla & Black Pepper Honey Syrup: make a 1:1 ratio honey syrup – 250ml honey: 250ml water. Add a vanilla pod and a teaspoon of cracked black pepper whilst it simmers and reduces.

Diablesse Tajin Daiquiri

50ml • Diablesse Caribbean Golden Rum | 20ml • BBQ’d mango & Tajin spice cordial* | 20ml • Lime juice | Nick & Nora glass, lime wheel with tajin spice garnish

BBQ’d mango & Tajin spice cordial: chop up mangoes into 1.5cm chunks and liberally sprinkle with tajin spice mix in tin foil. BBQ (or just grill) until the mango goes golden brown. Add to a pan with half the amount of sugar and water and the zest and juice of two lemons, simmer until it reduces by 10%

DIABLESSE LOUGAROU

40ml • Diablesse Caribbean Golden Rum | 40ml • Pineapple juice | 20ml • Sage syrup* | 10ml • Suze | 20ml • lime | Add all ingredients to a Boston Tin, shake with ice, fine strain into a Collins glass or tiki mug, add pineapple and sage leaf garnish

Sage Syrup: make a sugar syrup 2:1 ratio, add a handful of sage leaves and infuse for a couple of hours

DIABLESSE CARIBBEAN FIZZ

35ml • Diablesse Caribbean Golden Rum | 15ml • Diablesse Clementine Spiced Rum | 25ml • Passionfruit shrub* | 25ml • Coconut syrup** | Add all ingredients to a Boston Tin, shake with ice, fine strain. | Top with ginger ale | Use a Tiki mug, bamboo straw & tropical flower garnish

Passion Fruit Shrub: Get 200ml fresh passionfruit juice / pulp, a cinnamon stick broken up, clove, a thumb of ginger and mix together – then coat with caster sugar and allow to sit over night to extract the liquid and flavour. Add 100ml of apple cider vinegar and let it sit for an hour before straining.

Coconut Syrup: Add 1 can of coconut milk to 100g sugar and add 100ml water, bring to a simmer and allow to reduce by 10%. Fine strain.

Diablesse Chocolate Clementine Negroni

Add equal parts Diablesse Clementine Spiced Rum, Campari, sweet vermouth plus a couple of dashes of chocolate bitters to taste. Stir and serve over ice, garnish with an orange peel twist

Diablesse Clementine Rum & Aromatic Tonic

Aromatic Tonic & a slice of pink grapefruit – add Prosecco to make a fantastic Spritz!

Diablesse Clementine Sour

30ml • Diablesse Clementine Spiced Caribbean Rum | 20ml • Peach & Hibiscus liqueur (Gabriel Boudier) | 20ml • Pomegranate Molasses | 25ml • Lime Juice | 25ml • Egg white | Shake once without ice then again with ice. Strain into martini glass or over ice if you prefer. Garnish with dried hibiscus flowers

Diablesse Clementine Spiced Rum & Spiced Orange Ginger Ale

Fever Tree spiced orange ginger ale with a wedge of lime

Diablesse Clementine Spiced Rum & Clementine Tonic

Clementine tonic with strawberry and a slice of orange

Diablesse Clementine Cosmo

40ml • Diablesse Clementine Spiced Rum | 20ml • Lime Juice | 15ml • Curacao/Triple Sec | 70ml • Cranberry juice | Shake together with ice, strain into glass, garnish with orange twist.

Diablesse Espresso Daiquiri

40ml • Diablesse Clementine Spiced Caribbean Rum | 20ml • Coffee Liqueur | 60ml • Espresso | 5ml • Demerara gomme | Shake with ice and strain into Martini glass

Diablesse Rhubarb Old Fashioned

60ml • Diablesse Clementine Spiced Rum | 15ml • Rhubarb caramel | 3 dashes of orange bitters | Add ingredients to Old Fashioned glass, add ice & stir, lemon zest twist to garnish

Rhubarb Caramel: add fresh rhubarb in a pan covered with sugar (do not add water at this point), allow the sugar to caramelize on a low heat without stirring, once sugar has melted and rhubarb has taken on some colour, add water to get syrup consistency (may need to add more sugar to taste too)

Diablesse Papa Bois

40ml • Diablesse Clementine Spiced Rum | 25ml • Papaya and turmeric cordial | 20ml • Lemon juice | Add all ingredients to a Boston Tin, shake with ice, fine strain. Top San Pellegrino blood orange. Use a Collins glass, blood orange slice garnish & yellow flower

Papaya & Turmeric Cordial: Add 300ml fresh papaya juice and 100ml water with the peel of one lemon and it’s juice with 200g caster sugar to a pan and simmer. Add a teaspoon of turmeric whilst it simmers and reduces by about 10%, let it cool.

Diablesse She Deals with the Devil #2

40ml • Diablesse Clementine Spiced Rum | 30ml • Watermelon oleo* | 20ml • Goji liqueur | 25ml • Lime juice | Add all ingredients to a Boston Tin, shake with ice, fine strain into a Martini glass add flower garnish

Watermelon Oleo: chop up watermelon into 1.5cm pieces, cover with caster sugar and mix through. Let it sit for a few hours to extract the juice. Strain off.

Diablesse Clementine Highball#3

50ml • Diablesse Clementine Spiced Rum | 30ml • strawberry infused vermouth* | 3 drops • Orange blossom water | Top soda | Highball glass, lemon wheel & strawberry garnish

Strawberry infused vermouth: chop 8-10 strawberries and allow to sit in your favourite sweet vermouth (I choose Cocchi Torino) at room temperature for 24 hours.

Diablesse Honey and Black Pepper

50ml • Diablesse Golden rum | 10ml • Elderflower cordial | 10ml • Honey and black pepper syrup | 10ml • Lemon juice | Top with homemade pear soda | Garnish: Dehydrated pear slice

Honey and black pepper syrup: Make a 1:1 honey syrup (honey: water equal parts) add in cracked pepper, adjust to required flavour, heat on low for honey to dissolve then take off the heat. Allow to sit and infuse, then strain off.

Homemade pear soda: 2 Pears, chopped with skin on, 100g sugar, 50ml water | Combine the chopped pear and the sugar, let it sit until the pear has given off quite a lot of liquid. Muddle the pear well and then add water. Mix well and leave to sit. Then strain off through strainer and muslin cloth. We used CO2 canisters and a charger to carbonate 50ml of pear syrup and 100ml of water you could also top the pear syrup with carbonated water.

Diablesse Hibiscus and Coconut

50ml • Coconut fat washed golden rum | 10ml • Hibiscus syrup | 10ml • Lime juice | 10ml • Grapefruit juice | 10ml • Velvet Falernum | 1 dash Peychaurds bitters | Garnish: Coconut shavings around glass rim

Hibiscus syrup: Make a 1:1 sugar syrup, add hibiscus (approx 5g – increase for larger batch) and allow to infuse whilst the sugar dissolves on a low heat. Once all the sugar has dissolved, take off the heat and leave to sit. Once cooled, strain off. (Around the world the hibiscus flower variously symbolises health, delicacy, beauty, glory, immortality, power, respect and hospitality. In history of cultural symbolism known as the Hibiscus Meaning. Generally speaking, it denotes the beauty and elegance of a female, joy and good luck. Dedicated to the Caribbean temptress herself, Diablesse)

Diablesse Elderflower and Tarragon

50ml • Diablesse Golden rum | 10ml • Absinthe | 10ml • Elderflower cordial | 10ml • Lemon juice | 10ml • Tarragon syrup | 2 cracks of black pepper | 3 x cucumber pieces | Top with soda | Garnish: Cucumber slices and lemon fan | Method: Muddle 3 pieces of cucumber, add ingredients, shake and top with soda

Tarragon Syrup: Make a 1:1 sugar syrup, add dried tarragon (approx a tbsp – increase for larger batch) and allow to infuse whilst the sugar dissolves on a low heat. Once all the sugar has dissolved, take off the heat and leave to sit. Once cooled, strain off.

Diablesse Raspberry and Almond

25ml • Diablesse Golden rum | 10ml • Raspberry and toasted almond syrup | 5ml • Lemon juice | Top with Prosecco

Raspberry and toasted almond syrup: Make a 1:1 sugar syrup (250g: 250g), add 100g raspberries and 7g of toasted, flaked almonds. Allow to infuse whilst the sugar dissolves on a low heat. Muddle the raspberries in the pan. Once all the sugar has dissolved, take off the heat and leave to sit. Once cooled, strain off.

Diablesse Strawberry and Wine

25ml • Diablesse Clementine rum | 10ml • Strawberry syrup | 5ml • Red wine syrup | 125ml • White wine | 1 dash rose bitters | Garnish: Dehydrated strawberry

Strawberry syrup: Cut up 100g of strawberries into small chunks. Make a 1:1 sugar syrup (250g: 250g), add strawberries and allow to infuse whilst the sugar dissolves on a low heat. Once all the sugar has dissolved, take off the heat and leave to sit. Once cooled, strain off.

Red Wine syrup: The recipe I followed uses 1 bottle of red (I used Malbec) and 85g of sugar. I scaled this down for the amount I needed. Reduce the wine down with the sugar on a low heat, until sugar has dissolved and wine has reduced to be thicker. Take off the heat and let it cool.

Diablesse Saffron and Walnut

50ml • Diablesse Clementine rum | 5ml • Saffron syrup | 5ml • Honey syrup | 2 dash walnut bitters | Garnish: Saffron and Caramel pieces

Saffron syrup: Make a 1:1 sugar syrup, add a pinch of saffron threads (increase for larger batch) and allow to infuse whilst the sugar dissolves on a low heat. Once all the sugar has dissolved, take off the heat and leave to sit. Once cooled, strain off.

Honey syrup: Equal parts honey and water. Heat on low till the honey dissolves

Diablesse Pineapple and Chilli

35ml • Diablesse Clementine rum | 10ml • Diablesse Golden rum | 50ml • Tepache | 12.5ml • Lime juice | 10ml • Coco Real | 1 x tbsp Tabasco | Garnish: Dehydrated pineapple and chilli

Tepache: 1 ripe pineapple, 200g light brown sugar, 1.9L water | Cut the peel from the pineapple in big chunks, leaving about ½ inch of the pineapple flesh on the peel. Add sugar and the water to a large glass/ jar, stirring well to dissolve sugar. Submerge all ingredients in the liquid. Cover with a clean dish towel or a few layers of paper towels, then secure with a rubber band. Set somewhere dark and room temperature. Stir after 24 hours, remove any white foam that might gather at the top. Then leave for a further 48 hours to let it ferment.

Diablesse Peach and Basil

40ml • Diablesse Golden rum | 25ml • Peach & basil oleo saccharum | 10ml • Lemon juice | 5ml • Honey syrup | Top with ginger ale | Garnish: Basil leaf

Peach and basil oleo saccharum: 4 peaches, 1 bunch of basil, stems cut off, 100g sugar | Cut the peaches in half and roast them on a grill for 8 minutes. Cut the peaches into cubes and add to a bowl with the basil and half of the sugar. Toss together, cover and put in the fridge. Leave for 2 hours then add the remaining sugar. Leave in fridge overnight to macerate. Strain the liquid out with strainer and muslin cloth

Diablesse Clementine and Beetroot

35ml • Diablesse Clementine rum | 12.5ml • Beetroot and balsamic shrub | 5ml • Honey and mint syrup | 7.5ml • Lilet Blanc

Beetroot and balsamic shrub: 250g Beetroot, 225g Sugar (granulated), 100ml Blasamic vinegar, 70ml Apple cider vinegar | Chop the beetroot into small cubes, place into kilner jar. Add the sugar and vinegar and shake well. Leave for two days and shake every few hours. Once ready, strain off.

Honey and mint syrup: Make a 1:1 honey syrup (honey: water equal parts) add in a few mint leaves, heat on low for honey to dissolve then take off the heat. Allow to sit and infuse, then strain off.

Diablesse Green Tea and Lemon

15ml • Diablesse Clementine rum | 15ml • Diablesse Golden rum | 10ml • Mezcal | 10ml • Le Verger | 15ml • Lemon and ginger tea syrup | 10ml • Lemon juice | 1 dash of orange bitters | Top with Two Keys Green Tea Mixer | Garnish: Mint sprig and dehydrated lemon wheel

Lemon and ginger tea syrup: Make a 1:1 sugar syrup, add in 2-3 lemon and ginger tea bags and heat. Once sugar has dissolved, take off the heat and allow to infuse for a further 15 mins whilst it cools. Strain once ready