Caribbean · Golden Rum

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

Fever Tree Ginger Ale with ice and a wedge of lime to garnish

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.