GREEN – HOPE

35ml • Diablesse Golden Rum | 20ml • Green Chartreuse | 10ml • Velvet Falernum | 20ml • Pea Syrup | 12.5 • Lime juice | 5ml • Grapefruit Juice | Shake over ice and strain into a coupette

Pea syrup: Combine 250g sugar, 250g of water and 100g of sugar snap peas to a pan. Heat on a low heat until the sugar has dissolved and peas have been heated to release flavour. Allow to sit until cool. Blend together in a processor, strain through a sieve and muslin cloth

PURPLE – JUSTICE & DIGNITY

25ml • Diablesse Clementine Rum | 25ml • Grahams White Port | 25ml • Butterfly pea tea | 10ml • Butterfly pea syrup | 15ml • Orange and Lavender cordial | Stir down over ice in a mixing jar and strain into a Nick & Nora glass | Garnish with a sprig of lavender

Butterfly pea syrup: Brew 10 butterfly pea flowers into mug (approx. 250ml) | Make a 1:1 sugar syrup, add butterfly pea flowers (approx 15 – 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. Add 1-2 drops of citrus (I used lemon juice) and stir to create desired purple colour.

Lavender and orange cordial: 250g • sugar | Juice of 4 oranges (and peel cut into 4 large chunks, pith removed) | 62.5ml • water | 4 stalks of lavender | In a large pot bring sugar, peel, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat then add the lavender and let it infuse for at least 15 minutes/ until cool

WHITE – PURITY

40ml • Coconut fat washed Diablesse Golden rum | 10ml • Orgeat | 10ml • Lemon juice | 5ml • Saffron syrup | 1 Egg white | Shake all ingredients with no ice, then shake with ice | Strain into Nick & Nora glass | Garnish with saffron

Coconut fat wash rum: Melt 50g of coconut oil into a pan, take off the heat once melted. Combine the coconut oil with 250ml of rum. Shake well and allow it to infuse in room temperature for 24 hours, then place the mixture to a freezer for 24 hours. The fat solidifies and will separate from the alcohol. Once ready, strain the alcohol you will be left with an infused spirit with a silky texture and oily mouth-feel. Scale up measurements for larger batch

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 Clementine Rum & Aromatic Tonic

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

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 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 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 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 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.