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Cocktail Corner

A Revelry Bar mixologist gets their drink rated each week by Jonny and Big Hungry, thanks to Ableforth's Rumbullion Spiced Rum and Bathtub Gin. 

Cocktail Corner: November 16th 2017

Cocktail Corner: November 16th 2017 Cocktail Corner: November 16th 2017, 14.25 MB
Thu 16 Nov 2017

Alex from Lovebucket makes a citrusy summer refreshment for Jonny & Big Hungry.

Citadelle Gin Highball

In a tall glass, filled with ice, add:
Juice of half a lemon 
15ml Citadelle Réserve 2013 (a Cognac Barrel aged Gin)
15ml Campari
Top up with East Imperial Yuzu Tonic water.

SO FRESHHHH

Cocktail Corner: November 9th 2017

Cocktail Corner: November 9th 2017 Cocktail Corner: November 9th 2017, 21.51 MB
Thu 9 Nov 2017

Alex from Lovebucket makes a new orleans Roffignac inspired cocktail for Jonny & Big Hungry using Citadelle Réserve 2013 Cognac Barrel aged Gin

Madame Delphine

To a cocktail shaker add:

60ml Citadelle Réserve 2013 Gin

10ml Dry Curaçao 

25ml Raspberry Shrub

Juice of half a lemon 

2 drops of orange blossom water

Crushed ice

Shake and layer with soda water in a tall, ice filled glass. Top with crushed ice and a couple of drops of Creole Bitters.

Raspberry Shrub Recipe

Combine equal parts (1 cup is good) fresh raspberries and sugar and heat to make a syrup. Then add the same volume of vinegar and strain.

OR

Combine fruit and sugar in a clean bowl mashing it up as you stir. Cover with plastic, and store in the refrigerator for a couple of days. Strain out the fruit and pour into a clean jar with equal parts vinegar. Place the jar with a tight fitting lid in the refrigerator where it should last for a few months.

Cocktail Corner: November 2nd 2017

Cocktail Corner: November 2nd 2017 Cocktail Corner: November 2nd 2017, 16.71 MB
Thu 2 Nov 2017

Cocktail Corner: October 26th 2017

Cocktail Corner: October 26th 2017 Cocktail Corner: October 26th 2017, 19.53 MB
Thu 26 Oct 2017

Dan from Talulah blends up an absoultely magic number for Jonny & Big Hungry.

This particular cocktail could easily be our favourite of 2017.

 
Missionary’s Downfall

In a blender, add:
30ml Plantation 3 Star White Rum
15ml lime juice
15ml peach liqueur
30ml 2:1 honey mix
¼ cup diced pineapple
¼ cup fresh mint leaves, tightly packed
¾ cup crushed ice
Blend, pour into drinking vessel, garnish with a mint sprig and pineapple wedge.


2:1 Honey Syrup
Heat 2 parts honey (liquid honey works well) and 1 part water, stir to combine. Lasts up to 2 weeks refrigerated.
 

Absolutely Delicious!

Cocktail Corner: Thursday October 19th 2017

Cocktail Corner: Thursday October 19th 2017 Cocktail Corner: Thursday October 19th 2017, 23.43 MB
Thu 19 Oct 2017

Dan from Talulah creates a swizzle style cocktail using Plantation Barbados Rum. Listeners are challenged to give it a name!


Talulah does the Hula in Hawaii
In a large, tall glass pour:
45ml Plantation Barbados 5 Year Rum
30ml Fresh pineapple juice
15ml lime juice
15ml 1:1 sugar syrup


Fill glass with crushed ice, swizzle with a swizzle stick or spoon, top up with more crushed ice and pour 15ml of port on top, add a few dashes of angostura bitters to taste, garnish with umbrellas, straws, lime wheels, cherries, pineapple wedges, etc.


Thanks to Talulah & Plantation Rum!
 

Cocktail Corner: Thursday October 12th 2017

Cocktail Corner: Thursday October 12th 2017 Cocktail Corner: Thursday October 12th 2017, 21.43 MB
Thu 12 Oct 2017

Talulah Bar helps the boys shake off winter with a delicious Plantation Rum 3 Star (Jamaica Barbados Trinidad) Daiquiri.


Daiquiri:
In a shaking vessel (use a large jar with a lid if you have nothing better), pour:
50ml Plantation 3 Star White Rum
25ml Fresh lime juice
15ml Cane syrup (or 1:1 white sugar syrup)
Add a pinch of non-iodized salt, add ice, seal vessel and shake.


Taste the drink and add a touch more syrup if you like, strain into a drinking vessel, drink

Thanks to Talula and Plantation Rum!
 

Cocktail Corner: October 5th 2017

Cocktail Corner: October 5th 2017 Cocktail Corner: October 5th 2017, 21.91 MB
Thu 5 Oct 2017

 

Dan from Tululah joins Jonny & Sam to show them how to make a poweful and mouthwatering Plantation Rum cocktail.

Old Fashioned Colada
In a glass, pour:
30ml Coconut-infused Plantation Original Dark
30ml Plantation Pineapple Rum
10ml 2:1 sugar syrup


Bitters to taste (we use 2 dashes of angostura and 2 dashes of tiki bitters)
Stir with ice until chilled and diluted, garnish with dehydrated pineapple slice and star anise (both optional)


Coconut infused Plantation Original Dark 

**How to make your own Coconut Infusion
(hard mode)
250ml coconut oil
700ml Plantation Original Dark
Sous vide at 57.5 for 2 hours, freeze, strain off fat, bottle.
(easy mode)
1 cup desiccated coconut
700ml Plantation Original Dark
Infuse for about 24 hours, strain off solids, bottle
2:1 Sugar Syrup


Heat 2 parts dark sugar (for this drink we used coconut palm sugar) and 1 part water and stir to combine. Will keep refrigerated for up to a week.
 

Thanks to Talulah and Plantation Rum!
 

Cocktail Corner: September 28, 2017

CC 28 Sept.mp3 mp3, 18.82 MB
Thu 28 Sep 2017

Ronnie from Revelry Bar brings the goodness this week, using Abelforth's Bathtub Gin in a new and surprising way and scoring a straight 10 from the boys in the process.

[insert your own name for this one here]

30ml Abelforth's Bathtub Gin

10ml Grand Marnier (orange liqueur)

10ml Absinthe

10ml egg white

60ml special chocolate sauce (Ronnie made a litre of this using Puhoi Caramel Vanilla sauce, Whittaker's L+P chocolate and 200ml of Baileys. You could sub with Puhoi Valley chocolate milk for simplicity)

Shake over ice, pour into an icy cold glass, garnish with orange zest and sip through a cinnamon stick. 

 

Cocktail Corner: September 22, 2017

Cocktail Corner: September 22, 2017 Cocktail Corner: September 22, 2017, 20.05 MB
Fri 22 Sep 2017

Revelry Bar deliver the goods once again. This time getting inventive with a dessert cocktail (for those of you with a sweet tooth). A very easy do-it-yourself "built drink".

"Butter Beer"

30 ml Ableforth's Bathtub Gin

30 ml Butterscotch

Topped with creaming soda 

Wipped cream infused with Cassis liquor.

Garnish - berries on the very top 

 

Cocktail Corner: September 14th, 2017

cocktail corner 14 sept 17.mp3 mp3, 22.02 MB
Thu 14 Sep 2017

With Julian from Revelry Bar, making an after-surf tiki cocktail "Born to be Wild" using Rumbullion spiced rum...

45ml Rumbullion

30ml Amaro Montenegro (almond)

30ml vanilla syrup

45ml pineapple juice

45ml apple juice

2x dash of orange bitters (or orange peel in shaker)

Fresh passionfruit and ice in the shaker

other half passionfruit on top of glass + 70% alc plantation rum BLAZED on top for 10 seconds

garnish with mint