Diablesse Sticky Toffee Pudding

35ml Diablesse Gold Rum | 15ml Oloroso Sherry | 15ml Date & Miso Syrup | Oat Custard to float

Add the first 3 ingredients to a mixing glass and stir over ice. Strain into an Old Fashioned Glass over fresh ice. Make the custard lighter by briefly shaking or whipping and float over the top of the cocktail using a spoon. Garnish with fresh grated Nutmeg. * For Date & Miso Syrup: Combine 330g Date Syrup (or Nectar) with 2 tbsp Red Miso Paste (or to taste) to a pan and heat gently. Stir until the miso has fully dissolved.

La Diablesse

40ml Diablesse Gold Rum | 15ml Bay Leaf infused Creme de Cassis* | 20ml Fresh Lime Juice | Top Fiery Ginger Beer

Add the first three ingredients to a cocktail shaker, shake with ice and strain into a highball glass filled with cubed ice. Garnish with a toasted bay leaf. *Bay Cassis: Toast 8 fresh bay leaves and tear up into smaller pieces once cooled and add to a clean container. Add 200ml of Creme de Cassis liqueur and leave to infuse overnight. Pour through a fine strainer to remove all solid pieces.

Diablesse Gold Treacle

60ml Diablesse Gold Rum | 15ml Smokey Apple Caramel * | 2 Dashes Angostura Bitters

Add all ingredients to a mixing glass and thoroughly mix. Add ice and stir to desired taste before straining into an Old Fashioned Glass over fresh cubed ice. Spritz of Lemon Zest to garnish. *Smokey Apple Caramel: Add 3g of Lapsang Souchong Tea per 250ml of Cloudy Apple Juice and infuse for 3-5 minutes. Once tea has infused, strain to remove the leaves and add the juice to a pan with 100g caster sugar. Place on a medium low heat and allow sugars to caramelise and dissolve. Reduce the syrup by half and allow to cool before bottling.

Diablesse Mulled Cider

25ml Diablesse Gold Rum | 200ml Chamomile & Pear Mulled Cider*

Heat the mulled cider on a low heat until warm. Pour into your favourite mug and add the Rum. Stir to combine and garnish some orange or lemon and a cinnamon stick. * For Chamomile & Pear Mulled Cider: Add one 500ml bottle of cider, 250ml Pear Juice and 250ml of Chamomile Tea to a pan and add the following spices; (3 Cinnamon Sticks, 1 Bay Leaf, 5 Whole Cloves, Pinch of freshly grated nutmeg, 1 Star Anise, ½ teaspoon Allspice). Bring to a gentle simmer for 20 minutes before adding 500g of sugar. Stir until sugar dissolves and strain out the spices.

Diablesse Caribbean Hot Toddy

25ml Diablesse Gold or Clementine Spiced Rum (Or a mix of the two!) | 200ml Hot Water | 4 chunks of dried pineapple | Pinch of toasted coconut | Juice of half a lemon | 1 tsp honey (or more to taste) | ½ Scotch Bonnet (Sliced)

Slice and deseed the scotch bonnet (or leave the seeds in for more of a kick!) along with the pineapple and coconut to a teapot to make a quick infusion (3-4mins). While brewing, add lemon juice and rum to a heatproof glass or mug. Strain and add the infusion and sweeten with honey to taste.

Define “Naughty”

40ml Diablesse Caribbean Rum | 20ml Montenegro Amaro | 20ml Mulled Syrup (William Fox Or Make Your Own) | 60ml Double Cream

Shake with ice and strain over cubes into a tall glass, garnish with dark cherries and a touch of cherry syrup

Devil After Dinner

35ml Diablesse Caribbean Rum | 20ml Bitter Truth Pimento Dram | 20ml Cranberry Syrup (2 Parts Cranberry Juice, 1 Part Sugar, Reduced By 10%) | 20ml Port | 25ml Lime

Shake with ice and fine strain into a martini glass, garnish with a dehydrated lime wheel

Diablesse Clementine Spiced Rum & Spiced Orange Ginger Ale

Fever Tree spiced orange ginger ale with a wedge of lime

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 San Fernando Sour

50ml Diablesse Clementine Spiced | 20ml Mango Agave Syrup* | 20ml Fresh Lemon Juice | 1 Egg White (Or foaming alternative) | Medium Bodied Red Wine to float

Add the first four ingredients to a cocktail shaker, dry shake first without ice to emulsify the egg white then a second time with ice. Fine Strain into a chilled Coupette and gently pour the wine over a spoon to create a layer. * For Mango Agave Syrup: Combine 2 Parts Agave Nectar to 1 part Mango Juice. Stir to fully combine.

Diablesse Bucks Fizz

20ml Diablesse Clementine Spiced | 10ml Aperol | 80ml Fluffy Orange Juice* | Top Sparkling Wine

Add the Rum and Aperol into a chilled wine glass or flute. Add the fluffy orange juice and stir to combine. Top with sparkling wine and garnish with an orange wedge. * For Fluffy Orange Juice: Juice oranges fresh to the desired amount and strain to remove any seeds and larger pulp. Using a hand blender, blend the juice on high to whip and incorporate air for a fluffy texture.

Diablesse Sukuya

50ml Diablesse Clementine Spiced | 15ml Grilled Grapefruit Juice* | 10ml Fresh Lemon Juice | 10ml Rose Grenadine**

Shake all ingredients with ice and fine strain into a chilled coupette. Garnish with a spritz of grapefruit zest (discard). *Grilled Grapefruit Juice: Slice a pink grapefruit in half and place on a grill or BBQ until charred. Press for juice and strain. **Rose Grenadine: Combine 500ml of Pomegranate Juice and 1kg of Sugar to a pan over medium heat. Keep just below a simmer and stir. Once all sugar has dissolved add 3 teaspoons of rose water and 10g of citric acid (or the juice of a few lemons). Stir to combine and allow to cool before use.

Diablesse Mayaro Spritz

50ml Diablesse Clementine Spiced | 30ml Oolong Tea Cordial* | Top Sparkling Coconut Water

Build all ingredients into a highball glass and stir gently to combine. Garnish with Thai Basil. *Oolong Tea Cordial: Add 6g of Oolong Tea to 250ml water just off the boil and steep for 3-4 minutes. Strain and add 100g Sugar and 3g Citric Acid (or the juice of a lemon). Stir to combine and bottle.

Diablesse Winter Spiced

40ml Diablesse Clementine Spiced Rum | 20ml Irish Cream | 15ml Mozart White Chocolate Liqueur | 10ml Ginger Liqueur (I Use Pataka) | 5ml Toasted Almond Liqueur (I Use Amandine) | All Spice Bitters (Bittermen’s Tiki Bitters)

Shake all ingredients hard with ice, serve over ice cubes and garnish with cinnamon powder

Hot Hot Chocolate

35ml Diablesse Clementine Spiced Rum | Hot Chocolate | 10ml Ancho Reyes Liqueur (Or A Chilli Vodka) | Pinch Of Sea Salt

Add the rum, chilli liqueur and salt to a heat proof glass, stir. Top with your favourite hot chocolate. garnish with whipped cream, toasted marshmallow and some chilli flakes