Recipe Category: Rum

Hot Buttered Rum

Methodology: Start kettle. Add rum and butter to hot cocktail mug. Top with hot water and stir until butter mixture is fully dissolved. Top with whipped cream and a sprinkle of cinnamon sugar.


Methodology: Add all ingredients except egg whites into tumbler. Shake with ice. Strain contents into top tumbler and dump ice. Add egg white and shake for 25 seconds. Double Strain into a coupe glass.


Methodology: Add all ingredients to tumbler. Add ice. Shake well for 15-20 seconds. Strain contents of tumbler into a Collins glass. Fill glass with ice and grate nutmeg on top. Using a y-peeler to peel a 2-3 inch piece of orange, express oils and use as garnish.

Just Add a Palm Tree – The Painkiller Cocktail

Methodology Mix juices and coconut well. Fill shaker with ice and add 2 oz of the Small Barrel Rum, then mixture. Shake well and pour into glass. Grate nutmeg over the top. Mix will separate so be sure to shake well.   Right now it is snowing in southern Maine. We are expected to get... Read more »

Seaside Blossom Summer Cocktail

Methodology Chill coupe glass. Mix all ingredients except soda in small tumbler. Add ice to big tumbler, combine and shake well 15-30 seconds. Double strain into coupe glass, top with splash of soda water and garnish with orange peel.   We are launching our summer cocktail menu in the next couple of days. Although that... Read more »