FROZEN BLACKBERRY DAIQUIRI

• 60ml Devil’s Bridge Spiced Rum
• 30ml Lime Juice
• 15ml Simple Syrup
• Handful of Blackberries

Pour all the ingredients into a blender with ice, including the blackberries, and mix. Strain the mixture into a chilled glass, before garnishing with 2 or 3 blackberries.

BARRACUDA

• 45ml Devil’s Bridge Spiced Rum
• 60ml Pineapple Juice
• 15ml Galliano
• 1ml Lime Juice
• 45ml Champagne/Prosecco
• Mint Leaf For Garnish

Pour all the ingredients except Champagne/Prosecco into a shaker with ice and shake well. Strain the mixture into a glass with ice. Top up the glass with Champagne/Prosecco, then garnish with a mint leaf.

DARK & STORMY

• 60ml Devil’s Bridge Spiced Rum
• 120ml Ginger Beer
• Lime Wedge

Pour all the ingredients into a glass with ice before stiring gently. Garnish with a lime wedge.

HEMINGWAY SPECIAL

• 60ml Devil’s Bridge Spiced Rum
• 45ml Grapefruit Juice
• 15ml Cherry Liqueur

Pour all the ingredients into a shaker with ice, shake well, then strain the mixture into a chilled glass.
CRANAPPLE RUM RIOT ICED TEA

• 60ml Devil’s Bridge Spiced Rum
• 1 pot eteaket Cranberry & Apple Riot Tea
• 60ml Cloudy Apple Juice
• Lemon Wedge for Glass

Boil a kettle and make a small teapot eteaket Cranberry & Apple Riot Tea. Let the tea cool to room temperature, then pour the Devil’s Bridge Spiced Rum and apple juice into shaker, and top up with eteaket cranberry & apple riot tea. Shake well, then strain into glass filled with lemon wedges and ice cubes.

RUM OLD FASHIONED

• 45ml Devil’s Bridge Spiced Rum
• 10ml Sugar
• 2ml Angostura Bitters
• Orange Twist

Muddle the sugar and bitters in a glass until dissolved, then add large ice cubes. Pour in the Devil’s Bridge Spiced Rum and stir gently. Garnish with an orange twist.
OLD CUBAN

• 60ml Devil’s Bridge Spiced Rum
• 30ml Lime Juice
• 15ml Simple Syrup
• 2ml Angostura Bitters
• 30ml Champagne/Prosecco
• 3 Mint Leaves

Pour all the ingredients except Champagne/Prosecco into a shaker with ice. Shake well. Strain the mixture into a chilled glass. Top up the glass with Champagne/Prosecco. Garnish with mint leaves.

MOJITO

• 40ml Devil’s Bridge Spiced Rum
• 30ml Lime Juice
• 15ml Simple Syrup
• 60ml Soda/Sparkling Water
• 4x Mint Leaf
• Lime Wedge

Muddle the lime juice, syrup, and mint in a glass. Fill the glass with crushed ice. Pour in the rum. Top up the glass with soda/sparkling water. Garnish with additional lime and mint

CUBA LIBRE

• 60ml Devil’s Bridge Spiced Rum
• 120ml Cola
• 15ml Lime Juice
• Lime Wedge

Pour all the ingredients into a glass with ice.
Stir gently. Garnish with a lime wedge

BLUE HAWAIIAN

• 30ml Devil’s Bridge Spiced Rum
• 15ml Blue Curacao
• 15ml Coconut Cream
• 60ml Pineapple Juice

Pour all the ingredients into a shaker with ice. Shake well. Strain the mixture into a glass filled with crushed ice

MAI TAI

• 30ml Devil’s Bridge Spiced Rum
• 30ml Bacardi
• 15ml Cointreau
• 15ml Almond Syrup
• 30ml Lime Juice
• 10ml Simple Syrup
• Pineapple Wedge for garnish

Pour all the ingredients into a shaker with ice, shake well, strain the mixture into a chilled glass filled with crushed ice, garnish with a pineapple wedge!
A SIMPLE SERVE

Devil’s Bridge Spiced Rum is best served straight or on the rocks.

Mix it up by adding some Ginger Beer or Coca Cola and a twist of orange.

THE DEVIL'S MOJITO

• 50ml Devil’s Bridge Spiced Rum
• 50ml Soda Water
• 1tsp Demerara Sugar
• 6 x Lime Wedges
• 4 x Generous Mint Sprigs (de-leaved)

Squeeze limes into a hi ball glass and add sugar, muddle, then add Devil’s Bridge Spiced Rum, mint and ice, stir, repeat, cap with a good cone of ice, add soda to taste. Pop in some fresh mint, a lime wedge and a gallop of gloriousness!

WICKED ELIXIR

• 50ml Devil’s Bridge Spiced Rum
• 25ml Chambord
• 50ml Apple juice
• 50ml Pineapple Juice
• Edible Rose Petals

Add all ingredients to a Boston glass, add ice, shake (hard and quick) well and strain into a gin balloon filled with ice. Add edible rose petals and fresh raspberries for elegance and eccentricity…

THE DOGS BOL**CKS

• 50ml Devil’s Bridge Spiced Rum
• 25ml Cointreau
• 50ml Cranberry Juice
• 25ml Fresh Lime Juice
• 1tsp Sugar Syrup

Add all ingredients to a Boston glass, add ice, shake (long) well and strain into a chilled Martini Glass. Serve straight up with a squeezed flamed orange peel right over the top to release all those citrus oils and release a sense of serenity…

SOUR BRIDGE BITTERS

• 50ml Devil’s Bridge Spiced Rum
• 25ml Hazelnut Syrup
• 1tsp Caster Sugar
• 3 x Lime Wedges
• 3 x Lemon Wedges
• 2 x Drops Angostura Bitters

Squeeze Limes and Lemons into a rocks glass and add sugar. Muddle gently, then add Devil’s Bridge Spiced Rum and hazelnut syrup. Stir for 30 seconds. Drop two droplets of angostura in the mix and add crushed ice and mix. Keep mixing while you fill the glass. Cap with a good cone of ice and garnish with a handsome wedge of lemon and lime to accompany this exquisite, uniquely handsome sours…

THE TRICKSTER

• 50ml Devil’s Bridge Spiced Rum
• 25ml Good Scotch Whisky
• 50ml ½ & ½ (milk and cream)
• 50ml (3 scoops!) Vanilla Ice Cream
• ½ tsp ground cinnamon
• Chocolate sauce

Line your hurricane glass with some seriously gooey chocolate sauce. Add Devil’s Bridge Spiced Rum, Whisky, ½ & ½, ice cream and cinnamon to a blending glass. Add ice and blend for one minute.

Add ice to the hurricane glass and pour over blended ingredients. Sprinkle with raisins, add a heap of chocolate sauce and dunk in some Bara Brith Bread for some super indulgent, devilishly delicious after dinner decadence…

RUM RUNNER

• 60ml Devil’s Bridge Spiced Rum
• 15ml blackberry liqueur (or blackberry brandy)
• 30ml orange juice
• 30ml pineapple juice
• 1 splash grenadine
• 30ml banana liqueur
• Garnish: variety of fresh fruit

Add all of the ingredients to a cocktail shaker filled with ice. Shake well. Strain into a glass over fresh ice. Garnish with fruit and enjoy.

CHOCOMOCHORUMBOLADA

• 2 tbsp Devil’s Bridge Spiced Rum
• 160g best quality bittersweet dark chocolate
• Small pinch of salt
• 500ml milk
• 1 tbsp caster sugar
• 50ml espresso coffee

For the whipped cream
• 50ml crème fraiche or double cream
• 2 tbsp milk
• 1½ tsp caster sugar

Make the whipped cream in advance. Chill the bowl in which you are going to whip the crème fraiche. Add the crème fraiche, milk and sugar. Beat with an electric hand-held beater, until stiff. Chill until you are ready to serve the chocolate.

Finely chop the chocolate and place in a saucepan with the salt and ¼ cup (50ml) water. Melt over a low heat, stirring constantly and taking great care that it does not burn.

When the chocolate is smooth, stir in the milk and then the sugar. Bring to a boil, then simmer for 5 minutes. Be careful because the chocolate bubbles up and thickens rapidly. Stir in the Devil’s Bridge Spiced Rum and coffee, and boil for 2 minutes longer.

When ready to serve, add a spoonful of the whipped crème fraiche to each portion of hot chocolate and grate chocolate sprinkles on top to garnish.

COWS DAY OFF

• 50ml Devil’s Bridge Spiced Rum
• 1 cup uncooked long grain rice
• 2 litres warm water
• ½ tsp ground cinnamon
• 1¼ cups almond milk
• 1 can (400ml) sweetened condensed milk or coconut cream depending on what flavour you want to achieve
• 1 tsp vanilla extract
• 16 cubes of ice

Mix the rice and warm water together in a bowl and let stand for 30 minutes. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand for at least 2 hours, stirring occasionally as the water turn milky white.

Strain the rice and liquid through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla and Devil’s Bridge Spiced Rum until evenly blended. Refrigerate for at least 2 hours.

To serve, divide the ice cubes between four glasses and pour the chilled horchata over the ice.

DEVIL'S TWIST

• 40ml Devil’s Bridge Spiced Rum
• 15ml Falernum
• 4-5 dashes Angostura Bitters
• Sugar syrup (optional – add to taste)
• Cubed Ice
• Lemon or Orange Peel twist

Fill a rocks glass with three large ice cubes. Pour the Devil’s Bridge Spiced Rum over the ice and stir for 40 seconds to chill the rum. Add another 2 or 3 ice cubes and pour in the falernum and bitters, and stir. Top up the glass with more ice and then stir once more for another 30 seconds just for luck.

Cut a piece of lemon or orange peel about the size of your thumb (be careful not to bend it yet). Hold the piece of peel over the glass and bend it to release some oil into the drink. Add the peel to the drink, stir a couple more times, and serve

HOT BUTTERED RUM

• 60ml Devil’s Bridge Spiced Rum
• 1 tsp brown sugar
• 1 tbsp butter (soft)
• 1 dash ground cinnamon
• 1 dash ground allspice
• 1 splash vanilla extract
• 150ml hot water

Place the sugar, butter, and spices into the bottom of an Irish coffee glass or mug and mix well or muddle. Pour in the Devil’s Bridge Spiced Rum and top it with hot water. Stir, serve, and enjoy.