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Smoked Rum recipes

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

Water St. Punch

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.

Smoke'm If You Got'm

by TJ Drake

Difficulty Level: Medium

A twist on a spicy, mescal, margarita, with rum!! Just enough spice, and sweetness to balance out the smoke, for a perfect fall sipper.

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1 oz. Vitae SpiritsSmoked Rum

0.5 oz Orange Liqueur

1 oz. Lime juice

1 oz. Mixed pepper Agave simple syrup*

5 dashes Embitterment Orange Bitters

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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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  1. Combine ingredients into shaker with ice
  2. Shake
  3. Strain into salt-rimmed glass with ice (for fun use – Yakima Smoked Sea Salt )

Pecan Sour

by TJ Drake

Difficulty Level: Medium +

Our Smoked Rum is a very unique product. We infuse a house-made liquid smoke, produced from pecan chips, into our platinum rum for a tasty, campfire-like flavor. This fun riff of a traditional whiskey sour is light and refreshing with a hint of the outdoors. The Smoked Rum adds a nice subtle pecan aroma to the cocktail.

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1.5 oz. Vitae Spirits Smoked Rum

1 oz Lemon juice

0.5 oz Vanilla Simple Syrup*

0.5 oz Egg white

3 Heavy shakes of Embitterment Aromatic Bitters

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Vanilla Simple

1 cup sugar

2 cups water

1 whole vanilla bean

  • Cut vanilla bean in half and scrape out center
  • Bring sugar and water to a boil in a medium size sauce pan
  • Add vanilla bean skin and innards and let simmer for 5-10 minutes
  • Take off heat and let cool to room temp
  • Strain and store in ball jar

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  1. Combine ingredients into shaker
  2. Shake well until egg whites are frothy
  3. Strain into coupe glass and serve

By The Fire

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

Smoke House Punch

by Ian Glomski

Difficulty Level: Easy+

This punch is an adaptation on the 1732 classic Fish House Punch spruced up with Vitae Spirits rums and maple syrup.

Yeild: makes 3 quarts or 12 cocktails

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1 cup Vitae Spirits Smoked Rum

2 cups Vitae Spirits Golden Rum

1.5 cups cognac

2 cups chilled water

1 cup dark maple syrup

1.5 cups fresh lemon juice

3/4 cup peach schnapps

1 lemon thinly sliced to garnish

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  1. Combine rums. cognac, syrup, juice, and water in a large punch bowl
  2. Place a large block of ice in bowl to chill
  3. Float lemon slices over top of punch and serve
  4. Dip chocolate rim into crushed

S'mores Inspiration

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

Smoked Stone Cocktail

by Ian Glomski

Difficulty Level: Easy

A smokey riff on the classic Stone Cocktail that combines a velvety mouth feel with a slightly smokey savory richness that really gets the appetite revved up. A perfect aperatif!

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1 oz. Vitae Spirits Smoked Rum

2 oz. Cream sherry

1 oz. sweet vermouth

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  1. Combine rum, sherry, and vermouth in a tin/glass
  2. Add ice
  3. Stir until about 32 F.
  4. Strain into chilled aperitif/cordial glass
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