The Cocktail Lovers Magazine Issue 48



Rum cocktails to make at home

ByThe Cocktail Lovers


The Cocktail Lovers on Radio London


Add cherries to your rum for delicious summery cocktails


August means Notting Hill Carnival and for cocktail lovers, that means good time sunshine drinks made with rum. We popped in to Jo Good’s Late Night Show on Radio London to talk about simple ways to pimp up rum cocktails by juushing up plain old Bacardi with fruit. We also took the time to announce our forthcoming Cocktail Clubs, sign up for more details.

First up, those drinks… We made two cocktails – a Daiquiri and  a Mojito. So far, so normal. But the Daiquiri has rum infused with fat, juicy Kent cherries along with some beautiful spiced syrup. The Mojito features rum oozing with British raspberries and a basil, yes basil, syrup.

Here are the recipes featured on the show:

W11 Daiquiri

40 ml cherry-infused rum*
10 ml white rum
25 ml fresh lime juice
15 ml spiced syrup*
Sprig lemon thyme to garnish

Shake all the ingredients vigorously with a lot of ice for 15 seconds and strain into a fancy martini kind of glass. Wipe the sprig of lemon thyme around the rim of the glass and drop in.

Notting Hilljito

40 ml raspberry-infused rum*
10 ml White rum
15 ml fresh lemon juice
15 ml basil syrup*
3 basil leaves
75 ml soda water
Sprig basil to garnish

In the bottom of a tall glass muddle the basil syrup and the basil leaves. Add the other ingredients along with enough big ice cubes to fill the glass and stir. Garnish with a big, great smelling sprig of basil.

*Infused rum and syrups

To infuse the rums just chop up your berries of choice, pop them into a squeaky clean Kilner jar, then add roughly the same amount of white rum. And that’s it. Leave for three to five days (have a little taste now and again to see how it’s going). Strain off the solids and you’re ready to go.

As for the syrup it’s just as easy. Put a cup of water and a cup of sugar into a saucepan. The spice syrup needs a vanilla pod, cinnamon stick, pinch of nutmeg and two cloves. The basil wants six big leaves. Simmer for five minutes, leave to cool, remove the solids and you’re good.

If you want to pick up even more tips on cocktail making and shaking, sign up for our fun, friendly and informative Cocktail Clubs coming to a secret London location late September/early October. We’ll have the professionals in to do the technical stuff and we’ll be making sure everyone has a great time by keeping the drinks flowing while you learn. Want to know more? Drop us a line and we’ll keep you posted.

Picture of The Cocktail Lovers

The Cocktail Lovers

The Cocktail Lovers are Mr G and Ms S, a man and a woman who share a passion for cocktails. (We also happen to be married, so we’re cocktail lovers in more ways than one…)


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The Cocktail Lovers Magazine Issue 48
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The Cocktail Lovers Magazine Issue 48
The Cocktail Lovers Magazine Issue 48

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