Platinum Rum Recipes

 by TJ Drake and Dheeraj Chatlani and Ivy Geilker

Difficulty Level: Medium

Everyone loves a good PB&J. The debate is always about the ratio of Peanut Butter to Jelly and the type of jelly. Strawberry vs grape, raspberry vs blueberry, jam vs preserve, this list goes on and on. We decided to rig the debate. We’ve taken all the best parts of a PB&J and turned it into a deliciously balanced cocktail. We’ve combined a mixed berry preserve with a tasty peanut butter simple syrup, and added a little black sesame-infused rum to trick your pallet! Come try one on your next lunch break!! 😉

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1 oz. Sesame infused Vitae Spirits Platinum Rum*

1 oz. Peanut Butter simple syrup*

1 oz. Oat Milk

1 barspoon Mixed berry preserves

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Sesame infused Rum*

Take 4 parts rum and 1 part toasted black sesame seeds and add them to a ball jar. For every 1 cup of rum, add 0.5 oz untoasted sesame oil.

Peanut Butter simple syrup*

1 part sugar

2 parts water

1 part JIF Natural Creamy Peanut Butter

Add sugar and water to a pot and bring to a simmer. Add in the peanut butter and mix until dissolved into the mixture.

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1. Combine all ingredients into shaker with ice
2. Shake well
3. Strain into rocks class
4. garnish with spoon of peanut butter and mixed berry preserves

By TJ Drake

Difficulty Level: easy +

This unique take on a daiquiri is perfect for the holidays! The Chai-Black tea simple syrups adds a nice warm spice to an otherwise very refreshing cocktail.

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1 oz. Vitae Spirits Platinum Rum

0.5 oz. Vitae Spirits Paw Paw Liqueur

3/4 oz Chai-Black tea simple syrup*

1 oz lemon juice

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Chai-Black tea syrup

Bring 2 cups water to a boil and add two tea bags of Chai-Black tea.  When tea is brewed add 1 cup sugar and stir till dissolved. Store in ball jar for up to 3 weeks in the fridge.

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1. Combine ingredients in shaker with ice.

2. Shake well and pour into a coupe glass.

3. Garnish with a lemon peel twist

by Evan Leitner

Difficulty Level: Easy+

This is a perfect summer thirst quencher! Three Notch’d Brewery’s Passion-fruit Gose is a wonderful addition to this simple punch recipe. Light, refreshing, and crushable!

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1.5 oz. Vitae Spirits Platinum Rum

0.5 oz. Vitae Spirits Orange Liqueur

0.5 oz. Lime juice

1.5 oz. Orange Juice or Grapefruit Juice

1.5 oz. Three Notch’d Passionfruit Gose 

1.5 oz. Soda (Tart) or Sprite (sweet)

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1. Combine spirits and juices into a shaker with ice
2. Shake and strain into pint glass with ice
3. Add soda or sprite
4. Top off with Three Notch’d Passionfruit Gose

 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.

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

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.

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

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.

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.

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.

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

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)

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.