Coffee Rum Liqueur Espresso Martini
Ingredients
- 60ml Sugar Baron Coffee Rum Liqueur
- 1 shot espresso
- 25ml simple syrup
- ice
- coffee beans for garnish
Method
- Shake Coffee Rum Liqueur, espresso, and simple syrup with ice.
- Strain into a chilled martini glass and garnish with coffee beans.
Festive Season Rum Punch
Ingredients
- 1 cup Sugar Baron Single Estate White Rum
- 1 x Bottle Sparkling Wine or Prosecco of Choice
- 1 litre Sprite
- 1 cup each of orange, pineapple, cranberry, and apple juice
- 1 cup strawberries, sliced
- 1 cup raspberries
- orange slices
- lemon and lime wedges
- fresh mint leaves, plus more for garnish
- ice
*Quantities can be adjusted according to the size of the punch bowl.
Method
- To a large punch bowl, add ice, Sprite, orange juice, pineapple juice, cranberry and apple juice, Rum, sparkling wine/prosecco, mixed fruit, mint leaves, and stir to combine.
- Serve in a glass, over ice.
- Garnish as desired.
Watermelon and Mint Rum Cooler
Ingredients
- 30ml Sugar Baron Single Estate White Rum
- 150ml fresh watermelon juice
- 25ml lime juice
- soda water
- mint leaves
- watermelon wedge for garnish
Method
- Muddle mint leaves with lime juice in a glass.
- Add watermelon juice, White Rum, and ice.
- Top with soda water, and garnish with a watermelon wedge.
Cherry Jubilee
Ingredients
- 2 scoops of vanilla ice cream
- 60ml Sugar Baron Cherry Rum Liqueur
- 30ml grenadine
- 100ml soda water
- cherries for garnish
Method
- Place two scoops of ice cream in a highball glass. Set aside.
- Mix together Sugar Baron Cherry Rum Liqueur, grenadine, and soda water.
- Pour the soda water, Cherry Rum Liqueur and grenadine mixture over the ice cream. Stir to combine, garnish with cherries and serve.