Golden Rum Recipes

Salty Bird

Modified Classic Cocktail by TJ Drake

Difficulty Level: Easy

This Classic riff on a 1950’s cocktail comes from the Esquire Drink Book. This take on a classic is both refreshing and fruity with a salty, briny finish. It is a perfect cocktail for a hot summer day!

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1 1/2 oz. Vitae Spirits Golden Rum

   0.5 oz  Campari

1 oz Pineapple Juice

1/2 Fresh squeezed lime

1/2 oz Simple syrup

Pinch of Salt

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  1. Combine all ingredients but salt in shaker with ice
  2. Shake vigorously
  3. Strain into Martini Glass
  4. Add pinch of salt for garnish ( colored salt is best )

The Kicker Cocktail

Modified Classic Cocktail by Kerrie Pierce

Difficulty Level: Easy

This Classic can be found in the Savoy Cocktail Book. This is a deliciously boozy cocktail that highlights the complexity of our golden rum.

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1  oz. Vitae Spirits Golden Rum

1/2 oz Laird’s 7 1/2 Yr-old Apple Brandy

Bar Spoon of Sweet Vermouth

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1. Add all ingredients to a shaker with ice.

2. Stir

3. Pour over large ice cube

4. Garnish with a lemon twist

Cobra's Fang

Modified Classic Cocktail by Kerrie Pierce

Difficulty Level: Hard +

A classic Don the Beachcomber cocktail, this is a perfect drink for the summer! Light and refreshing tropical fruit flavors will make your the talk of the party at your next tiki inspired pool party!

1 1/2 oz. Vitae Spirits Golden Rum

1/2 oz lime juice
1/2 oz orange juice
1/2 oz fassinola
1/4 oz falernum
6 drops of anisette

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Fassinola Syrup-

0.25 cup papaya juice
0.5 cup tart cherry juice
0.5 cup orange juice
0.5 cup guava juice
0.5 cup canned pineapple juice
0.5 cup fresh pineapple juice
0.5 cup apple juice
2.5 grams Citric acid
0.5 cup dried hibiscus flowers
4 cups white sugar

METHOD:

  • In a saucepan combine all of the ingredients except for the fresh pineapple juice.
  • Bring the syrup to a strong simmer, then remove from the heat and cool.
  • After the syrup has fully cooled, whisk in the fresh pineapple juice.
  • Funnel the syrup into a swing-top bottle or pour into a 32-oz Mason jar and refrigerate.
  • The syrup will keep for up to one month in a refrigerator.

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Falernum

  • 1/3 cup sliced, raw almonds
  • 30 whole cloves
  • 1/2 cup of light rum
  • 8 limes
  • 2/3 cup of water
  • 1/2 cup of suger
  • 1. Preheat the oven to 400°F and toast the almonds on a cookie sheet until slightly darkened and fragrant, about five minutes. Be careful not to let them burn. Let cool before using.
  • 2. Place the almonds and cloves in a sealable glass jar and pour in the rum. Shake and let steep 2 days. (For a less intense clove flavor, steep 1 day.)
  • 3. Zest the limes, being sure no white pith is included. Set aside four of the limes for use in the rest of this recipe, and reserve the rest for another project. Add lime zest to the jar. At this point you can also add other spices, if desired. Shake and let steep for 1 day, and then strain through cheesecloth, pressing to extract as much liquid as possible.
  • 4. Juice four of the limes, and strain the juice into a sauce pot. Add water and sugar, then bring to a boil on medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool, then combine with the strained almond and clove infusion. Strain mixture through a coffee filter, if desired, then let it rest for an additional 12 hours before use.

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1. Add all ingredients to a shaker with ice.

2. Shake

3. Pour over crushed ice

4. Garnish with a lime wheel

Classic Hurricane

Modified Classic Cocktail by Kerrie Pierce

Difficulty Level: Hard

A classic New Orleans cocktail that has strayed away from its original roots. This true to tradition recipe, brings back an ingredient lost in the mists of time. Fassionola syrup is a tropical fruit juice syrup that played a huge role in early Tiki style cocktails that unfortunately has been replaced by colorful high fructose corn syrups and frozen blended cocktails. This cocktail is a thing of the past, and well worth the time and effort to recreate!

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1 1/2 oz. Vitae Spirits Golden Rum

1/2 oz fassinola Syrup
1/2 fresh squeezed lime

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Fassinola Syrup-

0.25 cup papaya juice
0.5 cup tart cherry juice
0.5 cup orange juice
0.5 cup guava juice
0.5 cup canned pineapple juice
0.5 cup fresh pineapple juice
0.5 cup apple juice
2.5 grams Citric acid
0.5 cup dried hibiscus flowers
4 cups white sugar

METHOD:

  • In a saucepan combine all of the ingredients except for the fresh pineapple juice.
  • Bring the syrup to a strong simmer, then remove from the heat and cool.
  • After the syrup has fully cooled, whisk in the fresh pineapple juice.
  • Funnel the syrup into a swing-top bottle or pour into a 32-oz Mason jar and refrigerate.
  • The syrup will keep for up to one month in a refrigerator.

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1. Add all ingredients to a shaker with ice.

2. Shake

3. Pour over crushed ice

4. Garnish with a lime wheel

Vitae Grog

Riff on a Classic by Kerrie Pierce

Difficulty Level: Easy+

This refreshing mix is a thing of the past! Based on a classic way of serving rum in the British Navy, this cocktail is light, refreshing, and easy to make!

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1 1/2 oz. Vitae Spirits Golden Rum

1/2 Fresh squeezed lime

1/2 oz Grapefruit Juice

1/2 oz honey simple syrup

Top with Soda

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1. Add all ingredients to a shaker except soda with ice.

2. Shake

3. Pour over fresh ice in a rocks glass

4. Top with soda

5. Garnish with lime wheel

Red Shift

by TJ Drake

Difficulty Level: Medium

This color and flavor changing cocktail starts off with a similar taste to a traditional Manhattan and finishes like a well made raspberry ice tea. Perfect for the individual that doesn’t mind sipping a cocktail and having a long conversation with a friend.

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1 1/2 oz. Vitae Spirits Golden Rum

  0.5 oz  Dark Cherry Dram

6 Drops Embitterment “Liquid Gold” Bitters

2 Raspberry Jasmine Green Tea Ice Cubes

Garnish with Orange peel and Rum Soaked Cherry

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Dark Cherry Dram

Soak Dark Cherries in golden rum for more than two days. Strain of liquid into pot. Put heat to Medium and bring to a slow rolling boil. This will burn off the alcohol and concentrate the flavors from the cherry and the rum.

 

Raspberry Ice Tea Ice Cubes

Muddle 2 small clam-shell containers of fresh raspberries, add to 1/2 gal Ball jar. Fill with water, add 5 tea bags of Jasmine Green Tea. Set in sun for one day. Separate liquid from solids, add 1/2 cup of sugar, stir till dissolved. Pour into ice cube molds.

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  1. Add rum, dram, and bitters to shaker with ice
  2. Shake
  3. Pour into rocks glass with 2 Raspberry Green Tea Ice Cubes
  4. Garnish with orange peel and rum soaked cherry

Hibiscus Fizz

by Kerrie Pierce

Difficulty Level: Medium

This delicious creation is very light and refreshing! Perfect for a hot day by the pool

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1 1/2 oz. Vitae Spirits Golden Rum

   2 oz Hibiscus Tea

1 oz Seltzer

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Hibiscus Tea- 

4 cups Water

1/4 cup dried hibiscus flowers

1tsp whole allspice

1 stick cinnamon

1/4 cup sliced ginger

1/2 cup sugar

1/2 cup honey

Put all ingredients together in a pan and bring to a boil, while stirring to make sure sugar dissolves. Turn off, cover, let cool. When cool, strain into jug and keep refrigerated

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  1. Add rum and tea into shaker
  2. Shake
  3. Pour into rocks glass with ice
  4. Top off with Seltzer
  5. Garnish with orchid

Black Forest Cocoa

by Kerrie Pierce

Difficulty Level: Easy+

This hot chocolate cocktail is sure to warm you right up! A wonderful combination of Golden Rum, cherry and chocolate, for a perfect flavor of cherry cordial!

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1 1/2 oz. Vitae Spirits Golden Rum

   0.5 oz Black Cherry Reduction

6 oz Hot Cocoa (8oz Mug)

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Cherry Reduction- Add organic black cherry juice to pot. Turn on medium. Let it come to a boil, turn down heat and let simmer for 10 minutes. Take of burner and let cool. Store in fridge.

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  1. Add rum to coffee mug
  2. Add 0.5 oz of cherry reduction
  3. Fill mug with hot cocoa
  4. Top off with whipped cream and cocoa powder

RUMhattan

by Kerrie Pierce

Difficulty Level: Easy

The sweet-tart taste of shrubs are always so satisfying. The RUMhattan is a create by Kerrie Pierce in the vein of a classic Manhattan. She had to get a little creative with this member of our Spring seasonal cocktail menu since we are not allowed to use vermouth in our drinks at the distillery. Instead of sweet vermouth she substituted her house-made cherry shrub. It’ll knock your socks off.

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1 1/2 oz. Vitae Spirits Golden Rum

1/2 oz. Mother Shrub Black Cherry (or home-made)

2 dashes aromatic bitters

rum-cured cherries

lemon twist

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1. Add all ingredients to a shaker with ice. Stir to mix and cool.

2. Strain into a coupe glass

3. Garnish with a lemon twist and rum-cured cherry.

Golden Julep

by Kerrie Pierce

Difficulty Level: Easy+

A riff on a summer classic, our golden rum is paired with peach nectar, fresh squeezed lemon juice and a bit of smoked tea simple for an easy summer, front porch sipping treat.

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1 1/2 oz. Vitae Spirits Golden Rum

1 oz. Peach Nectar

0.5 oz of Lapsang Souchong Simple syrup

Juice from half a lemon

Slice of Peach

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Lapsang Souchong Simple- Bring 2 cups of water and 1 cup of sugar to a boil, turn off heat and add 2 oz of loose Lapsang Souchong tea. Let steep for 6 minutes, strain into a mason jar or glass container. Keep in fridge.

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1. Add all ingredients to a shaker with ice.

2. Shake

3. Pour over crushed ice

4. Garnish with a fresh slice of Peach

The Figwit

by Ilsa Cooke

Difficulty Level: Medium

Our First Fall Cocktail Competition winner! Originally a riff on a hot toddy, this fun cocktail can be served both hot and cold. The Spiced Fig is perfect for fall

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1 1/2 oz. Vitae Spirits Golden Rum

1 oz. Fig Simple syrup

0.5 oz Water

Garnish with lemon peel and rum soaked Cherry

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Fig Simple syrup- Combine in saucepan: 8 figs(cut in two),  ½ cup water, ½ cup brown sugar, 5-10 whole cloves, 2 sticks of cinnamon, and 3 oz of Lemon Juice. Gently simmer for 10-15 min. Strain

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Served Cold – Add Rum and fig simple to a rocks glass, add ice, garnish.

Served Worm – Add Rum and fig simple to a coffee mug, add hot water to fill glass, garnish.

 

GOLDEN OLDIE

by TJ Drake

Difficulty Level: Medium

TJ’s favorite drink is the Old Fashioned, which is normally made with a whiskey base. Here at Vitae we make rum, not whiskey, so TJ had to get a little creative with what we have on hand. What he came up with is this outstanding adaptation based on our Golden Rum.

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1 1/2 oz. Vitae Spirits Golden Rum

1 tbs cane sugar

1/4 oz. cinnamon orange bitters

lemon peel

rum cured cherry

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RUM CURED CHERRIES

Pit 2 cups fresh cherries. Place in a sealable container and cover the cherries in Golden Rum. Let sit for at least a week. Frozen cherries can be substituted out of season.

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1. Muddle lemon peel with bitters and sugar in a rocks glass.

2. Add ice and rum. Stir until sugar has dissolved.

3. Garnish with a cherry.

Grandma's Wassail

by Grandma Drake

Difficulty Level: Easy

 This family recipe comes from TJ’s Great Grandma Drake. Her recipe for a holiday mulled cider has been in the family through 5 generations and is sure to bring your family just as much joy as it has brought him. Thanks Grandma!!

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1 1/2 oz. Vitae Spirits Golden Rum

                 6 1/2 oz Grandma’s Cider                 (for 8 oz mug)

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Grandmas Wassail- Combine in crock pot: 2 qts sweet cider, 1 pint real cranberry juice, 2 sticks of cinnamon, 1tsp whole allspice, 1 orange with whole cloves. Crockpot on high 1 hour, 4-8 hours on low.

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  1. Add rum to coffee mug
  2. Fill mug with Grandmas Wassail

WHERE'S THE BACON

by TJ Drake

Difficulty Level: Easy+

Where’s the Bacon is one of the brunch cocktails we developed to pair with Ace Biscuit & BBQ’s menu. The combination of vanilla and the smokey caramel aromas of Golden Rum are surprisingly reminiscent of waffles. It made us wonder… where’s the bacon?

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1 1/2 oz. Vitae Spirits Golden Rum

1 1/2 oz. fresh orange juice

1/2 oz. vanilla bean simple syrup (ex. Sonoma Syrup Co. , or make as below)

1/2 oz. lemon juice

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VANILLA BEAN SYRUP

Bring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot . Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.

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1. Combine all liquid ingredients in a shaker with ice.

2. Shake and pour over ice in a rocks glass.

3. Garnish with a twist of orange zest.

CHILLED GOLDEN CIDER

by TJ Drake

Difficulty Level: Medium

The Chilled Golden Cider comes from our Autumn 2016 cocktail menu in the tasting room. It quickly became our best selling cocktail of the season. No other cocktail captured the flavors of the harvest quite so well.

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1 1/2 oz. Vitae Spirits Golden Rum

0.5 oz. brown sugar simple syrup

2 oz. mulled fresh apple cider

ground nutmeg

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MULLED CIDER

Add 10 whole cloves to one quart of fresh apple cider. Bring to a boil then turn off heat. Let cool then refrigerate.

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1. Combine all liquid ingredients in a shaker with ice.

2. Shake vigorously until frothy and pour over ice in a rocks glass.

3. Garnish with a twist of orange zest and grate nutmeg over top to taste.

GOLD-N-STORMY

by group blind tastings

This flavor combination was found by blind tasting Golden Rum in a dozen or so ginger brews/beers/ales and then tallying the votes for the favorites. Reed’s Ginger Brew received all the votes, but they were split between their Extra and Stronger brews. We decided to stick with Extra, but really you can swap between the two depending on your level of ginger love.

Difficulty Level: EASY

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1.5 oz. Vitae Spirits Golden Rum

two slices of lime

~3 oz. Reed’s Extra Ginger Brew

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1. Muddle lime slices in a rocks glass.

2. Add ice and rum.

3. Fill glass with ginger brew

VITAE MAI TAI

by Ian Glomski (with modification by Terrence Glomski)

Since its creation in early 20th Century Los Angeles there have been dozens of variations on this quintessential Tiki bar cocktail.  Our version of the Mai Tai has been specifically tuned to synergize with Vitae Spirits Golden Rum.

Difficulty Level: EASY

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2 oz. Vitae Spirits Golden Rum

3 oz. fresh squeezed orange juice

0.5 oz. fresh lime juice

1 tbs. Vitae Spirits Orange Liqueur

1 tsp. grenadine (only use true pomegranate grenadine)

1 tsp. orgeat (only use high quality, ex. Sonoma Syrup Co.)

mint sprig

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1. Combine all ingredients in a shaker

2. Add 1 cup medium ice

3. Shake and pour over ice in a tumbler glass.

4. Garnish with a sprig of mint and an umbrella

VITAE WINTER NOG

by Ian Glomski

Though we can’t make this egg nog in our tasting room because of Virginia law, it’s our primo nog to make at home for cold winter nights.

Difficulty Level: EASY+

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1 oz. Vitae Spirits Golden Rum

0.5 oz. Vitae Spirits Orange Liqueur

0.5 oz. Vitae Spirits Anisette

0.5 oz. Vitae Spirits Coffee Liqueur

0.5 oz. Orgeat syrup

0.5 oz. heavy cream

1 farm fresh egg

garnish with fresh ground nutmeg

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1. Combine all ingredients in a shaker and shake with ice

2. Double strain and pour over ice in a tumbler glass.

3. Grind fresh nutmeg over the glass and serve