DRINK: Cocktail Recipes With Sag Harbor Rum

 

Sag-Harbor-Rum_Lindsay-Morris

The East End has finally gotten its own rum. It used to be a staple out here, says Annette Hinkle, who visited Jason Cyril Laan and Michael McQuade, the friends who decided it was time for its return, for a story in our Low Summer issue. And there we promised you some recipes for cocktails. Here they are! Remember, this is a spiced rum, so expect vanilla, ginger and pineapple; the rest is the secret part of the recipe.
THE MONTAUK TO MANHATTAN – A RUM MANHATTAN

  • 2-½ Oz Sag Harbor Rum
  • ½ Oz Sweet Vermouth
  • 2 Dashes Orange Bitters

Shake over ice and serve with a cherry of choice.

MOJITO – A SUMMER CLASSIC

  • 2 ounces Sag Harbor Rum
  • 2 tsp sugar
  • 6-8 mint leaves
  • Club soda
  • 1 lime, quartered
  • Mint sprig for garnish

Muddle the mint leaves and sugar with a splash of club soda then squeeze in the lime halves and fill with the rum and club soda. Mix well.

STRAWBERRY BANANA DAIQUIRI

  • 3 ounces Sag Harbor Rum
  • 1 ounces Sweetened Almond milk
  • Half Cup Stemmed Strawberries
  • One Whole Banana
  • 2 Cups of Ice

Blend well in mixer. Serve with cherry and/or slice of pineapple.

CUCUMBER MINT MARTINI

  • 3 ounces Sag Harbor Rum
  • ½ ounces Simple Syrup
  • 3 Sprigs of Mint
  • 1 Cucumber – Peeled and Seeded

Puree the cucumber and mint with a splash of water and simple syrup – shake with rum over ice and pour in martini glass.

SAGAPONACK BREEZE – OUR TAKE ON A SEA BREEZE

  • 2 ounces Sag Harbor Rum
  • 2 ounces Cranberry Juice
  • 2 ounces Pink Grapefruit Juice

Serve with a sprig of mint or sage.

 

 

Newsletter