Cocktails for carnival

Whether or not you venture to Notting Hill this weekend, you gotta love the carnival spirit. And we mean that literally folks! Forget the token Red Stripe, the only tipple that captures the mood, colour, energy and flavours of this Bank Holiday weekend extravaganza is rum…

Try it long in a mojito, short in a daiquiri or Caribbean stylee in a fruit-filled punch. Whatever your drinking pleasure just remember, take it slowly and drink responsibly. Contrary to popular belief, it really is possible to have too much fun in the sun…

Mount Gay Rum Punch

50ml Mount Gay Rum Eclipse
15ml pineapple juice
15ml orange juice
15ml cranberry juice
1 whole kiwi, muddled
2 squeezes of lime
20ml sugar syrup
10ml banana liqueur
Kiwi slice
Lime wedge
Pineapple leaf

Method:
Add all liquid ingredients over plenty of ice cubes into a shaker. Shake and pour into a hurricane glass over ice. Garnish with a lime wedge, kiwi slice and pineapple leaf.

Mount Gay Jasmine Sour

50ml Mount Gay Rum Eclipse
15ml sugar syrup
4 squeezes of lime
2 squeezes of lemon
10ml jasmine cordial/liqueur
1 egg white

Method:
Add all ingredients to a shaker and shake hard over ice until thoroughly mixed. Strain into a rocks glass over cubed ice. Garnish with flower petals and a lemon twist.

Mount Gay Lychee Daiquiri

50ml Mount Gay Rum Eclipse
15ml lychee liqueur
4 fresh lychees, crushed
15ml sugar syrup
2 squeezes of lemon
1 squeeze of lime

Method:
Pour ingredients into a cocktail shaker, peel lychees and squeeze the lemon and lime into the shaker. Then shake very hard to ‘break’ the lychees. Double strain over crushed ice into a margarita glass and garnish with a fresh, unpeeled lychee.

For those of you going to the carnival, (or if you haven’t the inclination or the ingredients to make them yourself) the aforementioned cocktails will be available from the Mount Gay Rum Shack outside the Earl of Portobello pub on Sunday 28th and Monday 29th August.

Old Trinidadian

50ml Angostura 1919 rum
5 ml Crème de Cacao, dark
5ml maple syrup
2 dashes of Angostura bitters

Method:

Add Angostura bitters, maple syrup and cacao liqueur to an old-fashioned glass. Add two cubes of ice and stir 3-4 times. Add 25ml Angostura 1919 rum, add two more cubes of ice and stir. Then add the remaining 25ml rum, top with ice, stir then garnish with an orange zest.

Caribbean Cruise

15ml Eldorado 5 yr rum
15ml crème de cacoa
15ml pineapple juice
100ml Prosecco

Method:

Mix the first three ingredients then top with prosecco. Serve the cocktail in a long-stemmed flute. Garnish with a maraschino cherry.

Available at Dirty Martini from 28th-29th August.

Earl of Portobello, Golborne Road, W10 5PR. T: 020 8960 6600
Dirty Martini, 11-12 Russell Street, WC2B 5HZ. T: 0844 371 2550