5 seriously tasty rum cocktails to drink this summer

Beijing bartenders share their favourite rum recipes

Phil Tory from Bungalow
1/5

Phil Tory from Bungalow

Drink Three Dots and a Dash (‘victory’ in Morse code; 65RMB).


Phil says ‘This shows how complex and layered a tiki cocktail can be. It really shocks people who are expecting it to be a sickly sweet and are instead treated to strong and spicy.’ 

Ingredients
45ml Amber Martinique rum
15ml Demerara rum
15ml lime juice
15ml orange juice
10ml Falernum or almond syrup
15ml honey syrup
10ml allspice liqueur
One dash Angostura bitters
One lime wheel

Recipe Top a champagne coupe or martini glass with ice and allow to chill. In a shaker, combine ingredients with ice and shake vigorously until condensation appears and the shaker is ice cold. Discard chilling ice and strain into glass. Garnish with lime wheel.

Bungalow is currently in the process of relocating. Expect a new venue to open in the Autumn

Travis Yuan from Daily Routine
2/5

Travis Yuan from Daily Routine

Drink Mango is the New Black (60RMB)


Travis says ‘Hot-looking beauty cools you down but also with a hint of spiciness and a kick.’

Ingredients
15ml Gosling’s black rum
30ml Bacardi white rum
5ml Lemon Hart over-proof rum
One red bayberry (yangmei, 杨梅)
Half a mango
One jalapeño
30ml keffir lime juice
15ml simple syrup
One dash Angostura bitters
15ml Aperol
One splash Mongozo mango beer
Half a keffir lime, juiced, for garnish

Recipe In a collins glass, muddle the fresh red bayberry into pulp and chill. In a shaker, muddle half a fresh mango and a jalapeño, add the remaining ingredients (except beer) and shake well with ice. Fill the chilled bayberry glass with ice and strain in the shaker’s contents. Top with mango beer. With a long-handled spoon, gently stir the red bayberry at the bottom of the glass to form a sunken layer of colour. Fill the hollowed lime half with over-proof rum and rest upwards on the inside of the glass. Carefully ignite and serve flaming.

Daily Routine 34 Wudaoying Hutong, Dongcheng district. See full venue details here.

Sunny Sun from Janes and Hooch
3/5

Sunny Sun from Janes and Hooch

Drink To Tiki or Not to Tiki (85RMB).


Sunny says ‘Stiff, fruity and refreshing; the perfect summer drink, any time of day.’

Ingredients
45ml Plantation 3 Stars rum
45ml Plantation Jamaican rum
15ml Cocchi Americano (or Martini Bianco)
15ml elderflower syrup
15ml grapefruit juice
15ml orange juice
20ml lime juice
15ml agave syrup
Two dashes Angostura bitters
One grapefruit wheel for garnish

Recipe Top a collins glass with ice and allow to chill while you mix the drink. In a cocktail shaker with crushed ice, mix the ingredients until condensation appears and the shaker has turned ice cold. Discard the chilling ice and empty the shaker into the glass. Garnish with a grapefruit wheel.

Janes and Hooch 4 Gongti Bei Lu (diagonally across from Q Mex), Chaoyang district. See full venue details here.

Lin White from Bottle, Boot, and Cigar (BBC)
4/5

Lin White from Bottle, Boot, and Cigar (BBC)

Drink Plantation Penicillin (65RMB)


Lin says ‘A bit spicy, smoky, refreshingly sour and sweet.’

Ingredients
45ml Plantation dark rum
15ml ginger liqueur
15ml osmanthus honey syrup (mix two-parts honey to one-part hot water, stir to dissolve)
20ml lemon juice
Splash of soda water to top 
One teaspoon Laphroig whisky
One twist lemon rind to garnish

Recipe In a shaker, combine rum, ginger liqueur, honey syrup and lemon juice. Shake vigorously with ice. Fill an old-fashioned glass three-quarters full with crushed ice. Empty the shaker over the ice and top with a splash of soda water and the teaspoon of whisky. Twist lemon rind over the rim of the glass to release the oils. Garnish with rind.

Bottle, Boot and Cigar 168 Taipingzhuang Nanli, off Xinfu (opposite The Big Smoke), Chaoyang district. See full venue details here.

Eric Liu from Mao Mao Chong
5/5

Eric Liu from Mao Mao Chong

Drink The Iron Curtain (55RMB)


Eric says ‘When you drink this, you can feel the whole of Jamaica all at once: molasses, mint, lime, spices, all you’re missing is the sand between your toes.’

Ingredients
30ml Gosling’s dark rum
Three teaspoons brown sugar
15ml Maddero spiced rum
Two dashes Angostura bitter
15ml Malteco15-year-old rum
One sprig of fresh mint leaves for garnish
30ml fresh lime juice

Recipe Top a champagne coupe with ice and allow to chill while you prepare the drink. In a shaker with ice, combine the ingredients and shake vigorously until condensation appears and the shaker is ice cold. Discard the ice in the coupe and empty shaker into chilled glass. Flatten the mint leaves in the your palm and give them a good smack to release the aromatic oils; garnish with the mint leaves.

Mao Mao Chong 12 Banchang Hutong, off Jiaodaokou Nan Dajie, Dongcheng district. See full venue details here.

  • 4 out of 5 stars
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