
-NEW-
Coconut& Hibiscus Rum
70cl · 38% volToasted coconut & red berries finishing with notes of frangipane and maraschino cherries.
DIABLESSE COCONUT & HIBISCUS RUM is totally unique and is the only one of its kind in the world. 100% natural, this rum is flavoured with fresh coconut and floral hibiscus with notes of frangipane and maraschino cherries.Made with Demerara rum from GUYANA’S famous Diamond Distillery using traditional pot and column methods dating back hundreds of years, this makes a beautiful drink over ice or in one of our fantastic DIABLESSE cocktails.
£30.00Add to basket
Nose
Fresh coconut, marzipan and light floral notes sit on top of warm cherry & almond tart
Palate
Fresh coconut, dry red berries and frangipane tart
Finish
Frangipane with maraschino cherry

Clementine
Spiced Rum
70cl · 40% volWith notes of toffee apple, toasted cinnamon and bright clementine zest finishing with sticky gingerbread and warm pimento.
Diablesse Clementine Spiced Rum: made from single origin, 100% Demerara rum from the Diamond Distillery in Guyana, using locally produced sugar cane molasses and traditional pot and column distillation methods dating back hundreds of years. Naturally flavoured with clementine and a warm Caribbean spice mix of vanilla pod, ginger, cinnamon and clove.
£28.75Add to basket

Nose
Delicious, distinctive nose: Gingerbread, toasted cinnamon, clementine zest.
Palate
Bright, not too sweet or overbearing. Toffee apple, clementine zest.
Finish
Warm pimento; Sticky gingerbread. Sweetness balanced by ‘zestiness’: fresh, bright, vibrant, natural, soft warm spice.

Caribbean
Golden Rum
70cl · 40% volWith delicious notes of chargrilled pineapple, vanilla, butterscotch, fruity banana bread finishing with oak and warm pepper.
Blended with 3 different Caribbean rums, the first and 8 year old Barbados rum, Four Square Distillery: Making rum since 1820 and the oldest in Barbados, this family owned distillery is presided over by a passionate, fourth-generation, master distiller. Using locally produced sugar cane molasses the traditional pot & column still distillation techniques are still used to this day to produce a light, golden rum full of flavour.
£33.75Add to basket
Expand

Nose
Beautiful nose! Chocolate, Vanilla pod, Light Oak, Tropical Fruit – chargrilled pineapple, Banana, Fudge.
Palate
Really soft & gentle then really fruity, Banana, Butterscotch, Fruitcake, Tropical fruit, nice sharpness, warm, peppery oak on mid-palate.
Finish
Good decent length – warm, Fruity banana bread & pepper on the finish, pineapple cubes.

The Legend of La Diablesse
La Diablesse is an ancient mythical temptress of Caribbean folklore. Glimpsed only by moonlight, she entices and captivates all those who cross her path.
Our Story
Diablesse Rum was born out of a love for the Caribbean and a desire to do something different with this wonderfully versatile spirit.We are an independent, female owned, Manchester based company whose ethos is to bring quality, authentic rums of provenance to a wider, more female inclusive audience, blending pure rums to give new, undiscovered & delicious flavour profiles.
Cocktails at Home
With Diablesse Golden Rum
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.
With Diablesse Clementine Spiced Rum
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.
SUMMER DRINKS
With Diablesse Golden Rum
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.
With Diablesse Clementine Spiced Rum
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
International Women’s Day
With Diablesse Rum
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
Caribbean
Golden Rum
A unique, golden rum blending three authentic rums from different parts of the Caribbean
This pure blend has no added sugar, caramel or other adulteration and is tropically aged in American Oak ex-bourbon barrels to give an added rich depth of flavour.------------...a 3 year old Guyanese Demerara rum, Diamond Distillery: Located on the banks of the Demerara River, this distillery was established in 1670 and makes its rums using molasses produced by the local sugar factory from 100% Demerara sugar. This rum is produced in the wooden Enmore Coffey still built in 1832 - the only one of its kind in the world still operating today. This rum adds a natural sweetness to the blend.------------…and the third a 4 year old Jamaican rum, Worthy Park Estate: Rum has been produced on this site since 1741 using locally grown sugar cane & locally made molasses and is distilled in a 100% copper pot-still. The traditional Jamaican pot-still distillation method is still used to give a rich, full bodied rum full of Jamaican funk.