We’re bringing a taste of Jamaica to The Alchemist this month with our ‘Made in Jamaica’ menu in association with Appleton, Koko Kanu and Wray & Nephew.
We’ve held another battle of the bartenders to create three tropical tipples that’ll Jamaica you crazy for all things Caribbean!
In honour of our rum-packed menu, our Head of Bar Training and Development, Elliot Oxley brings you his favourite rum cocktails from bars around the globe with the Sacred Six: Rum Kind of Wonderful.
A fantastic DIY cocktail! I was given a board filled with small plates of brown sugar cubes, lime wedges, a glass of ice, an empty glass and a small muddler.
The server handed me a bottle of Agricole rum and said, “pour as much as you want”. Trying to be polite, I poured a very humble measure and even that was enough to continue the party into the early hours!
Broken Shaker is a pretty impressive 21st story rooftop tiki bar serving all things tropical.
The drink consisted of strawberry infused rum and oat milk (bang on trend!) that was made into an orgeat with a healthy dash of rye whiskey in there. Incredible.
I tried a delicious daiquiri twist called the No 7, a plantation pineapple rum, boutique-y pineapple gin and lime juice concoction. The combination of the two pineapple flavours, which are both extremely natural tasting, along with the great flavour of the plantation rum made for a fantastic cocktail.
La Floridita (Cuba) – Daiquiri
The bar is famous for Hemingway’s quote “My mojito in La Bodeguita, My daiquiri in El Floridita.” It looks like a 50’s saloon with dozens of small cosy tables dotted around. A small band were playing Bailando on repeat with acoustic guitars. We were invited to come behind the bar and make our own daiquiris, which were all blended, nothing straight up & all had maraschino in. Interestingly they were not precious about which citrus juice was used. What ever was nearest seemed to be the spec. The flavour was delicious. And the slush was very welcome in the Cuban heat.
One of the best drinks I’ve ever had in my life. A combination of aged rum, Maple Syrup and Orange bitters. It was served pre-made in a small glass bottle, which was hidden inside a hollowed-out Hemmingway book. There was a glass goblet presented on top of the book with a clear ice block inside. The idea was quite playful, that the empty glass was your drink BUT it was empty??!! And the servers really played up to it.
Obviously our own, Battenberg. I have always loved tropical drinks like Hurricanes and Mai Tais so wanted to see one make its way onto our menu. The delivery to the guest, with the almond air, suits our style really well and I think the blend of passionfruit and Wray&Nephew make it a great all-rounded rum cocktail
Whatever the occasion, we’re ready to serve up some theatre. Walk-in’s always welcome. Head inside and we’ll seat you as soon as we can.