Smoked Rum recipes

by Dheeraj Chatlani

Difficulty Level: Easy +

The perfect cocktail for, you guessed it, sitting by the fire! Grab a warm blanket, turn on you favorite Christmas movie and sit back and sip on this delicious winter warmer.

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1 oz. Vitae Spirits Smoked Rum

0.5 oz Carpano Antica Vermouth

1 oz Orange Juice

0.5 oz lemon juice

1 oz Earl Grey Tea

0.5 oz Cinnamon Simple syrup*

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Cinnamon Simple Syrup

1/2 cup sugar

1 cups water

1 stick Ceylon Cinnamon

• Bring water, sugar, and cinnamon to a rolling boil, take off heat, let steep for 3-5 hours.
• Store in Ball Jar in the fridge for up to 2 months

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Option 1:

1. Add all ingredients into a cocktail shaker with ice.
2. Shake and serve in rocks glass with fresh ice

Option 2:

1. Add all ingredients except Carpano into a cocktail shaker with ice.
2. Shake and serve in rocks glass with fresh ice
3. Take a bar spoon, hold upside down just above ice, and carefully pour Carpono over the spoon. This should create a layer of Carpano on top of the cocktail. This is known as a floater. The different liquids will stay separate until you stir the cocktail creating a layered effect.

Mixed pepper Agave simple syrup

2 Pablano peppers

2 Jalapeno peppers

2 Habenero peppers

10 oz Organic Raw Blue Agave

2 cups Sugar

4 cups water

Halve and deseed all peppers, chop thin. Combine all ingredients into a large cooking pop. Bring contents to a boil, turn down heat and let simmer for 15 min. Strain off solids, store syrup in ball jar in fridge.

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by TJ Drake

Difficulty Level: Medium +

The perfect cocktail for, you guessed it, sitting by the fire! Grab a warm blanket, turn on you favorite Christmas movie and sit back and sip on this delicious winter warmer.

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1.5 oz. Vitae Spirits Smoked Rum

0.5 oz Caramel Syrup*

5 Heavy shakes of Embitterment Orange Bitters

Twist of Orange peel

Rum soaked/ Brandied Cherry

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Caramel Simple

1 cup sugar

6 oz water (divided)

• Place sugar and 2 ounces (1/4 cup) water into a small, heavy-bottomed saucepan over high heat. Whisk gently until sugar has dissolved and mixture comes to a rolling boil. If necessary, use a wet pastry brush to remove any sugar crystals from the sides of the pan.
• Allow mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and becomes golden amber in color.
• Stand back from the pan slightly and carefully add remaining 4 ounces of water. CAUTION: The mixture will pop and sputter as you do this, so please be careful. (Keep a bowl of cold ice water nearby to plunge your hand into should it become burned)
• Reduce heat to medium and continue cooking until mixture has reduced slightly and is sticky between your fingers (Let the syrup cool slightly before it touches your fingers so that you don’t burn yourself!)
• Transfer liquid to a heatproof container. If covered and refrigerated, syrup will stay good indefinitely.

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1. In a rock glass add orange peel, bitters, and caramel syrup
2. muddle till orange zest has combined with syrup
3. Add 1 large ice cube
4. Pour Smoked rum over ice and stir
5. Garnish with rum/brandied cherry

by TJ Drake

Difficulty Level: Medium +

A cocktail meant to bring back fond memories from childhood roasting marshmallows around a campfire, cool autumn nights, and hanging with friends and family.

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1.5 oz. Vitae Spirits Smoked Rum

0.5 oz Charred Marshmallow Syrup*

5 Heavy shakes of Embitterment Chocolate Bitters

Hershey’s Chocolate Syrup

Graham Cracker

Twist of Orange peel

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Charred Marshmallow Simple

Char a bag of marshmallows over a fire (char to personal preference, I like’m burnt!), remove from stick and place into container. Start a simple syrup with 2 cups water and 1 cup sugar. Bring to a boil and add marshmallows 4-5 at a time. Continue to stir. Marshmallows WILL foam, continue to stir and take off heat when necessary. When all marshmallows have melted completely into syrup, take off burner and let cool. Pour cooled liquid through a fine mesh strainer to sift out any large pieces of charcoal.

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1. Add Rum, bitters, and syrup to shaker with ice
2. Stir till chilled
3. Rim rocks glass with Hershey’s Chocolate syrup
4. Dip chocolate rim into crushed Graham Cracker
5. Add one large ice cube to glass
6. Pour cocktail over ice
7. Garnish with small orange twist