Golden Rum Recipes

Mamajuana

by Ian Glomski

Difficulty Level: EASY

Mamajuana is a low effort cocktail project that pays off handsomely! Often referred to as Dominican Sangria, mamajuana is an infused and aged DIY cocktail made with tropical bark and herbs.

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500 ml Golden Rum

250 ml Cabernet Sauvingnon

5 whole anise stars

5 whole allspice berries

1 tsp hibiscus petals

5 cinnamon sticks

1 tsp dried basil

5 cloves

2 tbs chicory root

1 tsp eucalyptus leaves

2 inches fresh ginger cut lengthwise

4 tbs honey

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Mix all ingredients into a storage container (cambro, Ball Jar, etc), let sit at least a week.

To serve: Pour over ice into a collins or rocks glass. Or strain into a coupe for a fancier presentation! That’s IT!!! Enjoy!

Campfire Story

Fall Competition winner! by Rodney Fleisher

Difficulty Level: Medium

Every year we host a cocktail competition for our customers and fans to be able to participate in our cocktail program. The winner this year is a fun, smokey, winter warmer perfect for the start of the cold season. Rodney’s combination of fruity and smokey is a unique flavor that’s sure to impress at your next bonfire!

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1.5 oz Vitae Spirits Golden Rum

1 oz Blackberry Shrub*

0.5 oz Marshmallow simple syrup*

4 Dashes Embitterment Orange Bitters

Toasted Marshmallows for garnish

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Blackberry Shrub

1 cup of Blackberries (Fresh, Frozen, or Pureed)

1 cup Apple Vinegar

1 cup of White Sugar

1 Vanilla Bean

Combine let set, at least 12 hours, strain.

Marshmallow Simple

1 cup of Water

1 cup of White Sugar

4-5 Full size Marshmallows (depends on brand and exact size)

1 TBSP of Vanilla

Make a simple syrup, add melted marshmallows, and strain if necessary. Syrup Mixture should smell like a bag of marshmallows.

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Combine ingredients into shaker with ice
Shake well, until chilled
Strain into rocks glass with one large ice cube
Garnish with toasted marshmallows

Gold Fever

by Dheeraj Chatlani

Difficulty Level: Easy+

A rum riff on the classic Penicillin Cocktail that combines a smokey savory flavor profile with a bright, refreshing, citrus finish. The original cocktail is made with scotch and our Smoked Rum is a perfect substitute!

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1 oz Vitae Spirits Golden Rum

.5 oz. Vitae Spirits Smoked Rum

1 oz. lemon juice

1.5 oz. ginger honey simple syrup*

flamed lemon peel

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Ginger honey Simple Syrups

Ginger Juice

Honey

Hot Water

Sugar

Blend Ginger, add small quantities of water until ginger becomes paste-like. Strain through cheesecloth/clean towel. Squeeze the pulp through the bag to increase the yield of juice. Allow juice to settle and pour ginger juice into a clean vessel, discarding remaining starch. Measure yield of ginger juice in fl oz. Measure equal volumes of Honey, Hot Water, and Sugar, and combine them together. Allow mixture to cool slightly before mixing in Ginger Juice.

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Combine Golden Rum, syrup, and lemon juice in shaker with ice
Shake until frothy
Strain into rocks glass with one large ice cube
Top off with .5oz Smoked rum
Garnish with lemon peel

The Juice Bar

by Dheeraj Chatlani

Difficulty Level: Medium

This cocktail is very refreshing. The combination of Granny Smith and turmeric, added to our Golden Rum, is a perfect blend of savory, sweet, and a touch sour. If you keep a larger batch of shrub on hand this is a quick and easy cocktail for your next cookout!

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1 1/2 oz. Vitae Spirits Golden Rum

2 oz Apple Turmeric Shrub*

Navy Hill Tonic

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Apple Turmeric Shrub

3 Granny Smith Apples

1 medium-size piece of fresh turmeric

2 cups sugar

1 peel from whole lemon

1 cup apple cider vinegar

1 cup hot water

Grate or finely chop Green Apples into a large container
Thinly chop/slice Turmeric into container
Peel Lemon into container
Add sugar and muddle ingredients together
Add hot water and stir till sugar is dissolved
Let mixture sit and macerate for 1-3 days, refrigerated, stirring occasionally
Strain solids through a metal strainer
Add Apple Cider Vinegar

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Combine Golden Rum and Shrub in a shaker with ice
Shake well and strain into rocks glass with fresh ice
Top off with tonic water
Garnish with apple slice

Ginger Snap

by Ivy Geilker

Difficulty Level: Medium

This cocktail is inspired by the classic ginger snap cookie. This winter warmer is perfect for a Saturday by the fire. Wouldn’t be bad with some cookies either!

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1 1/2 oz. Vitae Spirits Golden Rum

1 oz Ginger Syrup*

3/4 oz Half-n-Half

1/2 oz whole egg

1 barspoon molasses

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Ginger Simple Syrup

1) Peal 1 large piece of fresh ginger

2) Slice ginger thin

3) Add ginger to 2 Cups water and bring to a boil over stove.

4) Once boiling, add 1 cup of sugar and let simmer for 10 minutes

5) Take off heat and let cool to room temp

6) Store in ball jar – Can keep in the fridge for 2 months

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1. Combine all ingredients in a shaker with ice.

2. Shake and strain into rocks glass with fresh ice

3. Garnish with fresh grated nutmeg and cinnamon

Caribbean Float

by Peter Morgner

Difficulty Level: EASY

The perfect cocktail to have at the pool, this tiki-style cocktail is also very easy to make! Quick and fun for any pool party!

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1 oz. Vitae Spirits Golden Rum

0.5 oz. Vitae Spirits Anisette Liqueur

1 teaspoon Cream of Coconut

Top glass with ginger beer

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1. Combine all but ginger beer in shaker with ice

2. Shake and strain into collins or rocks glass

3. Top off glass with ginger beer

4. Garnish with coconut chips

Almost Arnold

by TJ Drake

Difficulty Level: EASY+

This spring cocktail is reminiscent of a boozy Arnold Palmer. For those unfamiliar, Arni was famous for his favorite drink; half sweet tea, half lemonade, over ice. The nice caramel notes from the Golden rum combine with the lemon juice for an uncanny resemblance of the famous drink. We added a tiny amount of the Anisette for fun, because, hey, why not?

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1 oz. Vitae Spirits Golden Rum

0.5 oz. Vitae Spirits Anisette Liqueur

1 oz Lemonade

3 dashes of Embitterment Orange Bitters

Orange Peel and Rum soaked Cherry for garnish

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1. Combine all ingredients in a rocks glass with one large ice cube

2. Stir and serve

The Winter Tart

by Suzi Hall

A delicious creation from our newest Tasting Room Associate, Suzi. This cocktail is perfect for a cold winter day!

Difficulty Level: EASY+

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1 oz. Vitae Spirits Golden Rum

0.5 oz. Vitae Spirits Orange Liqueur

0.5 oz. Hibiscus simple syrup*

0.5 oz. lime

1 tsp. Blackberry preserves

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Hibiscus Simple Syrup

Combine 2 tbsp of dried hibiscus flowers in a pot with 2 cups of water and bring to a boil. Add 1 cup of sugar to the boil. Stir until the sugar has dissolved. Cut off heat and let steep until cool. Strain of solids and store in ball jar.

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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

Caramel Apple

by Ian Glomski

Difficulty Level: Medium

This cocktail is the embodiment of fall! Toasted sugarcane rum paired with a pine liqueur and then shaken with apple cider and caramel syrup; you can’t get more fall than this!

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1 oz. Vitae Spirits Golden Rum

0.5 oz Zirbenz Stone Pine Liqueur

1 tsp salted caramel simple syrup(Torani)

1 oz cinnamon infused apple cider*

0.25 oz lemon juice

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CIDER

Add 2 sticks per liter cider, bring to simmer and let sit for 4 hrs. When 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 fresh or dried piece of apple.

The Event Hoirzon

by Nan Janney, Shane Davis, and Ian Glomski

This cocktail was a late night collaboration with Nan Janney and Prof. Shane Davis with the goal to produce a black hole-themed cocktail for our Cocktails & Conversation series on Black Holes (Shane’s expertise). We think we captured the look of the recent first image of a black hole with this tasty daiquiri with a Tiki touch.

Difficulty Level: EASY+

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1.25 oz. Vitae Spirits Golden Rum

0.25 oz St. Elizabeth Allspice Dram

1 tsp. vanilla syrup

1 tsp. demerera syrup

1 tsp. real grenadine

1 dash Angostura bitters

1 dash Vitae Spirits Anisette

2 drops Good-brand black coloring gel

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

2. Strain and pour over ice in a coup glass

3. Float a dehydrated orange rind ring on the surface to mimic the black hole image

Summer Lovin

by Ellie Sharp

Ellie Sharp is the winner of our 2019 Summer Cocktail Competition! This summer cocktail is perfect poolside! Both light and refreshing you’ll want to make a pitcher for all your friends!

Difficulty Level: EASY+

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1.5 oz. Vitae Spirits Golden Rum

1 oz Watermelon Juice

0.5 oz. mint and ginger simple syrup

0.5 oz lemon juice

top with sparkling water

garnish with pickled watermelon rind

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Mint and Ginger Simple

1/2 cup sugar and 3/4 cup water – bring to a simmer and when sugar is dissolved, add 1/4 cup peeled, thinly sliced ginger and simmer over low heat covered for 15 minutes. Then remove from heat and add 1/2 cup loosely packed mint leaves and steep covered for 15 minutes. Strain through fine mesh strainer.

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

2. Strain and pour over ice in a collins glass

3. Garnish with pickled watermelon

Mauby Punch

by Ian Glomski

Difficulty Level: MEDIUM

This awesome Caribbean style rum punch is sure to put you in the mood for warmer weather! Across the Caribbean, you’ll find island dwellers drinking this bittersweet brew made with the bark of the Snakewood (Colubrinaelliptica) tree. Tasters describe the bark as imparting top notes of root beer.

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1 1/2 oz. Vitae Spirits Golden Rum

1/2 oz Mauby syrup*

1/2 oz lemon

1 oz pomegranate juice

1/2 oz Aloe Juice

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Mauby Syrup

Add one cup mauby syrup and 2 cups water to a pot. Heat up to a simmer and add 2 sticks of cinnamon and 10-15 whole cloves. Let simmer for 15 minutes, take off head and let cool. At room temp, strain out solids and store in ball jar.

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

2. Strain into collins glass with fresh ice

3. Garnish with lemon peel

Caribbean Xmas

by Chad Watkins

Difficulty Level: Easy

Our 2018 Winter Cocktail Competition winner! This cocktail is sure to warm up your holiday season. Chad has done a riff on a classic Old fashioned with a little holiday flair. Sit back, grab a nice cigar, and cozy up with this cocktail by the fire. Happy Holiday’s Folks!

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1 1/2 oz Vitae Spirits Golden Rum

Dash of Cinnamon Simple syrup (see below)

2 Dashes Black Walnut bitter

2 Dashes Orange Bitters

twist of lemon peel

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Cinnamon Syrup

2 cups water 1 cup sugar 2 sticks cinnamon 1 stick ceylon cinnamon bark

Combine water and sugar in a pan over medium high heat, stirring occasionally until the sugar is dissolved. Add the cinnamon and let come to a near boil. Turn off the heat and cover. Let steep until cool. Strain cinnamon out, bottle and store in the refrigerator.

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Add ingredients to rocks glass
Add one large ice cube
Stir and serve

The Dude's Martini

by Eric Scheele

Difficulty Level: Easy

If “The Dude” drank martinis’ it be this martini! Mr. Lebowski would be proud to hold up this awesome riff on his classic “Caucasian” cocktail. Drink up MAN

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1/2 oz Vitae Spirits Coffee Liqueur

1/2 oz Vitae Spirits Golden Rum

1/2 oz Mary Hite Bowman Caramel Bourbon Cream

1 oz Half-n-half

1/2 oz egg whites

Garnish with cocoa powder

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Add ingredients to a shaker with ice, shake vigorously, and then strain into a cocktail glass.

Garnish with cocoa powder.

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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Combine all ingredients but salt in shaker with ice
Shake vigorously
Strain into Martini Glass
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 (sub quality passion fruit syrup)

1/2 fresh squeezed lime

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Fassinola Syrup-

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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Add rum, dram, and bitters to shaker with ice
Shake
Pour into rocks glass with 2 Raspberry Green Tea Ice Cubes
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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Add rum and tea into shaker
Shake
Pour into rocks glass with ice
Top off with Seltzer
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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Add rum to coffee mug
Add 0.5 oz of cherry reduction
Fill mug with hot cocoa
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 fresh 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 Cider- 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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Add rum to coffee mug
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. Liber & 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