Platinum Rum Recipes

Pink Khaleesi

 by Ian Glomski

Difficulty Level: Easy+

Winter is coming! GOT fans rejoice, and curl up next to a hot fire with this deliciously peppered cocktail. The unique flavor of the Mastiha (a Greek liqueur derived from the sap of a mastic tree) gives this already complex cocktail some unique ,earthy characteristics unlike anything you’ve ever tried! Lets just say, its fit for a queen!

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1 oz. Vitae Spirits Platinum Rum

0.5 oz. Mastiha Liqueur

0.5 Pink Peppercorn syrup

0.5 oz. fresh squeezed lemon juice

0.5 oz egg whites

3 dashes Peychaud’s bitters

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Pink Peppercorn Syrup

1 cup pink peppercorn

1.5 cups water

1.5 cups sugar

Grind pink peppercorn with a mortar and pestle just enough to crush the kernels. Combine sugar and water in a pot and bring to a low simmer. Add the peppercorn and let steep for 5 min. Strain off solids and let cool

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1. Combine all ingredients in a shaker with ice.

2. Shake vigorously and pour in a coup glass

3. Garnish with 2-3 whole peppercorns.

Touch of Clarity

 by Kerrie Pierce

Difficulty Level: Easy+

This crystal clear cocktail is light and refreshing, perfect for summer! Surely, it will bring a touch of clarity to any busy hot summer day.

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1 oz. Vitae Spirits Platinum Rum

0.5 oz. Vitae Spirits Orange Liqueur

3/4 oz. Shrub District Pineapple Allspice shrub

0.5 oz. Lavender simple syrup

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Lavender Simple Syrup

2 cups water

1 Cup Sugar

4 oz by volume – dried lavender buds

Combine water and Lavender buds into a sauce pan and bring to a slight simmer for 5 minutes. Strain out the loose buds and add sugar. Place back on stove and bring up to a boil. Immediately pull from heat and let cool to room temperature.

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1. Combine all ingredients in a shaker with ice.

2. Shake vigorously until and pour in a coup glass

3. Garnish with a flower

Mary Pickford

Modified Classic by Kerrie Pierce

Difficulty Level: Easy +

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1.5 oz. Vitae Spirits Platinum Rum

1.5 oz. Pineapple Juice

1 bar spoon Maraschino Liqueur

1 bar spoon Grenadine

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Grenadine

1/4 cup sugar
1 cup 100% unsweetened pomegranate juice
1/2 lemon (optional)

  1. Combine the sugar and juice. In a sauce pan or skillet, combine the sugar and juice. Place over medium heat on the stove top. Stir to help the sugar dissolve.
  2. Bring to a boil. Bring the mixture to a rapid boil and cook for 5 minutes or until slightly thickened.
  3. Cool and add lemon juice. Remove from the heat and let the mixture cool. Taste and add a few drops of lemon juice to bring out the tartness, if necessary.
  4. Bottle. Place a funnel in a clean bottle, and pour in the syrup Cap and label with the date. Store in the refrigerator for up to one month.

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1. Combine all ingredients into shaker

2. Add ice, shake

3. Strain into a coupe glass and garnish with dried pineapple slice

Aku Aku

by Kerrie Pierce

Difficulty Level: Easy +

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1.5 oz. Vitae Spirits Platinum Rum

1.5 oz. Pineapple Juice

0.5 oz. Peach Nectar

0.5 oz. Lime Juice

0.5 oz. Demerara Syrup

8 Mint leaves

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Demerara Syrup

Combine two parts water to one part demerara sugar into a sauce pan. Bring to a rolling simmer until all sugar is dissolved. Take of heat. Let sit until room temperature. Store in container in fridge.

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1. Combine all ingredients into shaker

2. Add ice, shake

3. Strain into a coupe glass and garnish with 1 or 2 mint sprigs

THE PERFECT PEAR

by Kerrie Pierce

Difficulty Level: Medium

The Perfect Pear is Kerrie Pierce’s (one of our tasting room associates) first entry into our cocktail line up. It was developed as a brunch cocktail reminiscent of a Bellini made to pair with the food offerings by our next door neighbor Ace Biscuit & BBQ.

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1 1/2  oz. Vitae Spirits Platinum Rum

1 1/2 oz. mulled pear nectar

slice of lemon

~3 oz. of sparkling apple cider

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MULLED PEAR NECTAR

1 quart Pear Nectar

2 cinnamon sticks

1/2 tsp cardamom seeds

1 oz. sliced fresh ginger

Bring all ingredients to a boil in a pot. Let cool and refrigerate.

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1. Muddle lemon slice in a shaker

2. Add ice, rum, and pear nectar and shake well.

3. Pour into a flute and top with sparkling apple cider.

Deck the Halls

by Kerrie Pierce

Difficulty Level: Medium +

Deck the Halls is a wonderful holiday riff on a classic Cosmo with rum. This delicious creation is sure to put you in the holiday spirits!

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1 oz. Vitae Spirits Platinum Rum

1/2 oz. Vitae Spirits Orange Liqueur

1/2 oz. Orange Juice

1/2 oz. Home made Grenadine

3/4 oz. Cranberry Shrub

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House Grenadine

2 cups Pomegranate juice

1 1/4 cup of sugar

2oz pomegranate molasses

2 tsp orange flower water

Combine all ingredients except orange flower water in a pan, heat until the sugar dissolves, then turn off heat and stir in the orange flower water. Let cool, then strain.

Cranberry Shrub

1 large orange

1/2 cup sugar

2 cups cranberries

 1 cup apple cider vinegar

1. Produce orange sugar: Using a peeler remove orange zest in long strips and place in a bowl with sugar. Muddle orange zest with sugar, cover, and then let sit for a minimum of an hour. Remove zest from bowl and discard, while reserving the oily sugar.

2. Juice the orange and set it aside.

3. Add cranberries and vinegar to blender and blend until pureed.

4. Combine cranberry-vinegar mixture, orange juice, and orange sugar in a non-reactive container then allow to steep at room temperature for at least two days.

5. Strain off solids through a fine strainer or cheese cloth and retain the cranberry shrub liquid.

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1. Combine all ingredients into shaker

2. Add ice, shake

3. Strain into a martini glass and garnish with 1 or 2 frozen cranberries

PlatNom Ore

by Kerrie Pierce

This cocktail is our first collaboration with Snowing In Space: Nitro Cold Brew Coffee. This cocktail was inspired by their NomNom cold brew that has hints of vanilla and caramel that pair perfectly with our Platinum Rum

Difficulty Level: Medium

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1 oz. Vitae Spirits Platinum Rum

0.5 oz. Orange Liqueur

1.5 oz. NomNom Cold Brew Coffee

0.5 oz Caramel Syrup

0.5 oz egg white

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Caramel Syrup

  1. Heat 1 cup of sugar and 1/4 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil and becomes golden amber in color.
  2. Immediately remove from heat and slowly add water to mixture. Use extreme caution adding water to pan. Burns can be severe. Return to heat and continue stirring until mixture becomes liquid. Let cool in pan. Transfer to serving container.

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1. Combine ingredients into shaker

2. Add Ice and shake

3. Strain into Martini glass

Shrub Mojito

by TJ Drake

The perfect drink for summer. This riff on a classic Mojito cocktail is very light and refreshing, evoking the usual lime an mint flavors of a traditional mojito without that pesky muddling.

Difficulty Level: Medium

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1.5 oz. Vitae Spirits Platinum Rum

1.5 oz. Lime mint Shrub

1 oz. Soda water

fresh sprig of mint

slice of lime

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Lime & Mint Shrub – Using a vegetable peeler, remove the zest from 4 lemons in long strips. Add lemon peels to 1 cup of sugar. Let sit for 1-2 hours. In a large mason jar add 1.5 cups of lime juice and around 20-30 fresh mint leafs. Separate zest from sugar and add sugar to mason jar.  Stir to dissolve sugar into the solution. Add equal parts white wine vinegar and  champagne vinegar to the solution starting with 1/2 cup and adding more to your taste.

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1. Fill rocks glass with ice

2. Add Rum and Shrub

3. Top off with Soda water

4. Garnish with mint sprig and lime wedge

PAIN SUPPRESSOR

by TJ Drake

Difficulty Level: Easy

This adaptation of the Pain Killer™ was developed by TJ specially for our Grand Opening Luau. It was such a hit that we decided to place it on our Spring 2017 seasonal cocktail menu. TJ has hit the perfect refreshing balance of the tropics without going over the edge into cloying.

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1 1/2  oz. Vitae Spirits Platinum Rum

3/4 oz. fresh orange juice

3/4 oz. fresh pineapple juice

3/4 oz. cream of coconut

1/2  oz. fresh lime juice

fresh ground nutmeg

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1. Combine ingredients in shaker with ice.

2. Shake well and pour into a rocks glass.

3. Grate fresh nutmeg over the top to garnish.

ELF YOU!

by TJ Drake

Difficulty Level: Easy+

Sometimes when the holiday season rolls around there comes a time when you just have to say Elf You! This easy drinking holiday cocktail was put together to slake the thirst of our patrons on the Holiday Charity Crawl 2016.

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1 1/2  oz. Vitae Spirits Platinum Rum

1 oz. vanilla bean syrup

1 oz. cranberry juice

1/4 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 ingredients in shaker with ice.

2. Shake well and pour into a martini glass.

3. Garnish with an orange peel.

ECTO COOLER

By TJ Drake

Difficulty Level: Easy+

TJ built this oddly named cocktail for our 90’s Pub Crawl, hearkening back the Hi-C drink to promote the Ghost Busters cartoon. Unlike the original, our Ecto-cooler isn’t fluorescent.

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1 1/2  oz. Vitae Spirits Platinum Rum

1 oz. vanilla bean syrup

1 1/2 oz. fresh orange juice

1/2 oz. lime

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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 ingredients in shaker with ice.

2. Shake well and pour into a rocks glass.

3. Garnish with a lime wedge.

PLATINUM PUNCH

by TJ Drake

Difficulty Level: Easy+

Sometimes I think rum and fresh juices were made to go together. This is TJ’s take on a classic punch that was featured on our Autumn 2016 cocktail menu in our tasting room. It isn’t too sweet and has just the right balance of sour to keep it refreshing.

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1 1/2  oz. Vitae Spirits Platinum Rum

1 oz. fresh squeezed orange juice

1 oz. pineapple juice

1/2 oz. fresh lime juice

1/2 oz. true pomegranate grenadine

fresh ground nutmeg

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1. Combine liquid ingredients in shaker.

2. Shake vigorously to froth and then pour over ice in a rocks glass.

3. Grate a bit of nutmeg over the top.

HOT BUTTERED RUM

by Ian Glomski

Difficulty Level: Medium+

There is nothing better than a spicy rich hot rum drink on a cold winter day. This member of our Winter 2016 tasting room cocktail menu is not for the faint at heart.

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1 1/2  oz. Vitae Spirits Platinum Rum

3 oz. (~2 to 3 tbs) spiced butter

1/2 oz. fresh lemon juice

hot water

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SPICED BUTTER

1/4 cup quality salted butter

1/4 cup dark brown sugar

1 tbs high grade molasses

1/4 tsp vanilla extract

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp ground black pepper

1/2 tsp ground cloves

1/2 ground fresh ginger

1/2 tsp ground nutmeg

1/2 tsp salt

Mix all ingredients. Microwave briefly if needed to soften butter. Let sit at least overnight in the refrigerator.

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1. Place rum, spiced butter and lemon juice in a coffee mug.

2. Add hot water and stir until butter is melted.

PLATINUM DAIQUIRI

by TJ Drake

Difficulty Level: Easy

What is so great about classic daiquiris (not those frozen slush bombs) is how it’s simplicity allows the rum to shine through. TJ’s slight modification of adding vanilla bean makes the Platinum Daiquiri eminently quaffable.

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1 1/2  oz. Vitae Spirits Platinum Rum

0.5 oz. lime juice

1 oz. vanilla bean simple syrup

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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 ingredients in shaker.

2. Shake well and pour into a martini glass.

3. Garnish with a twist of lime.

ROSE HILL RUBY

by Micah LeMon

There is no higher compliment that seeing your product woven into a thing of beauty. Barmaster Micah Lemon from Alley Light once again shows us how its done with this incredibly balanced eye-pleaser.

Difficulty Level: MEDIUM

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1 1/4  oz. Vitae Spirits Platinum Rum

1 oz. Hidalgo Manzanilla Pastrana sherry

3/4 oz. rhubarb syrup

1/2 oz. guava cordial

1/2 oz. lime juice

juice from a grapefruit wedge

lime wheel
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1. Combine all ingredients except the lime wheel in a shaker

2. Add 1 cup medium ice

3. Shake and double strain into a cocktail coupe

4. Garnish with a lime wheel

 RAPTURE’S VITAE PUNCH

by Mike Rodi

This classic punch is one of the first cocktails developed in the Charlottesville restaurant scene upon release of Platinum Rum. Many thanks go our to Mike Rodi of Rapture Restaurant for lending his expertise.

Difficulty Level: MEDIUM

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2 oz. Vitae Spirits Platinum Rum

1 oz. pomegranate juice

1 oz. fresh squeezed orange juice

1/2 fresh lemon juice

1/2 clove simple syrup (boil and cool 1 c. sugar, 1 c. water, 2 tsp. cloves)

several dashes Peychaud’s Bitters

Filibuster Bourbon

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1. Combine all ingredients except bourbon and bitters in a shaker

2. Add 1 cup medium ice and shake

3. Strain into a tall glass

4. Float a bit of Filibuster Bourbon on top

5. Dash Peychaud’s Bitters on top

CHAKRA PUNCH

by Ian Glomski

Chakra Punch was developed as our signature cocktail for the 2016 Tom Tom Founders Festival Gala & Summit. Hopefully some of you got to try it. Much of its tastiness is thanks to our collaboration with Caribe Juice and Ian’s Thai cuisine training in Chang Mai.

Difficulty Level: EASY+

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1.5 oz. Vitae Spirits Platinum Rum

1 oz. Caribe Passion Fruit juice

0.5 oz. Caribe Star Fruit juice

1 tsp. fresh lemon juice

1.5 tsp. grenadine Syrup (only use true pomegranate grenadine)

1/8 tsp. orange blossom water

1/16 tsp. Thai fish sauce

lemon slice

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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 lemon slice on the lip

THE CARDAMOM COUPE

by Eric Glomski

The Cardamom Coupe is Eric’s first creation in our library using Platinum Rum and it is definitely a winner!

Difficulty Level: MEDIUM

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7-9 Whole Green Cardamom Pods

2 oz Vitae Spirits Platinum Rum

¾ oz Key Lime Juice (other limes ok, but Keys are best)

1 oz Honey Syrup (1:1 ratio of water and honey, acacia honey is a winner)

1/8 tsp Amaretto

2 dashes celery bitters (Scrappy’s or other high quality)

½ an egg white

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1. Lightly crush, do not muddle, cardamom pods in bottom of a tall shaker (you are really just cracking the pods open)

2. Add all liquid ingredients to shaker.

3. Add 1 cup medium ice

4. Shake aggressively for 25-30 seconds. Add a wire ball if you like fluffier egg white.

5. Double strain into a coupe.

6. Garnish with medium to coarse cracked black pepper and a dash of fine lime zest (a cheese grater works well)

START TO FINISH

A collaboration with Alley Light‘s Micah LeMon, this variation on the Classic Daiquiri highlights the finished rum that started its life as simple molasses.

Difficulty Level: EASY

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2 oz. Vitae Spirits Platinum Rum

1 oz. molasses simple syrup (1 c. sugar, 1 c. water, 1 tbs. grade A molasses)

¾ oz. fresh lime juice

1 dash Angostura bitters

Thin lime slices

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1. Combine all ingredients except the lime slices in a crystal goblet.

2. Stir and fill goblet with crushed ice.

3. Garnish with lime slices.

Shanghai

A Classic cocktail modified by Kerrie Pierce

Difficulty Level: Easy+

The Shanghai is a simple classic cocktail that highlights the qualities of the Anisette and white rum that make up the spirits portion of the drink. Light, tart, and refreshing, the Shanghai is a great palate cleanser that will get you ready for the night ahead!

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1 oz. Vitae Spirits Platinum Rum

0.5 oz. Vitae Spirits Anisette

0.5 oz. grenadine (see below for recipe)

0.5 oz. fresh squeezed lemon juice

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Grenadine

2 cups Pomegranate juice

1 1/4 cup of sugar

2oz pomegranate molasses

2 tsp orange flower water

Combine all ingredients except orange flower water in a pan, heat until the sugar dissolves, then turn off heat and stir in the orange flower water. Let cool, then strain.

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Click here to see an instructional video

1. Combine all ingredients in a shaker with ice.

2. Shake vigorously until and pour in a coup glass

3. Garnish with a twist of lemon.