Coconut & Hibiscus Rum

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 ice and a wedge of lime to garnish

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 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 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.