What to Drink

Stir up Some Fun with Six Concoctions

Green Island UK’s three London Spirits Competition award-winning rums are at the heart of six fascinating cocktails.

The global spirits industry is a big community. There are thousands of exciting brands from many countries that are producing beautiful spirits for all enthusiasts to enjoy. Among such brands lie a few that aren’t able to reach the right set of eyes because of varied reasons. To bring such brands to the notice of drinks experts, Green Island UK started taking brands under their wing and brought focus on them. 

Green Island UK started their journey with rums from Mauritius, and today, stand as the sole importers to the UK for three different distilleries from the island nation. Over the course of their journey, Green Island UK has also produced its own rum. A legion of their rums was among the winners at the 2021 London Spirits Competition

Green Island Superior Light Rum

Bottled to date in the same distinctive and simple packaging since it was first introduced in 1960, Green Island Superior Light Rum was awarded a silver medal at the competition. A smooth-tasting rum with lots of complexity on the nose and palate, the Green Island Superior Light Rum has notes of aniseed, herbs, coconut, chocolate, fennel, and cane. There’s a lot of creaminess to the rum and it has a delicate candy floss finish. 

Tilambic XS 151 Aged Overproof Rum

Unfiltered and reduced to 151 proof for bottling, the Tilambic XS 151 Aged Overproof Rum has a nose of wooded spices, hints of cacao, dried prunes, and mustard seeds on the nose. On the palate, there are notes of caramel, spices, and rich fruits. There is also a bit of almond and nutmeg at the end. 

Green Island Spiced Gold

Mauritius, a country that was on the original spice route is home to this spiced rum. On the nose, the Green Island Spiced Gold rum is light, herbaceous, and floral. The palate is smooth and delicate with nutty notes and hints of vanilla and cinnamon. Judges at the competition described this to be a well-rounded rum with a nice aftertaste. 

These three award-winning spirits act as the base for six fascinating cocktails, all thought of and created by mixologist Jack Jamieson, who you can follow on Instagram

Kiwi & Tamarind Julep

kiwi_tamarind_mint_julep

Ingredients:

  • 50ml Green Island Spiced Gold
  • 20ml Kiwi syrup*
  • 1/2 tsp tamarind paste
  • 10 mint sprigs
  • 3 dashes cocoa bitters

Method: 

Combine 200g peeled kiwis with 200g caster sugar and stir. Leave for 2 days and strain off the syrup. Add the mint, syrup, tamarind, and bitters to a julep cup and lightly muddle the mint. Add a scoop of crushed ice and stir. Add the rum and another scoop of crushed ice and stir again. Top with more crushed ice and garnish with a fresh mint sprig. Top with a sprinkle of icing sugar.

My Flavourite Rhubarb & White Chocolate Caipirinha

my_flavourite_rum_cocktail

Ingredients:

  • 50 ml Green Island Superior Light Rum
  • 40 ml rhubarb juice
  • 20 ml white chocolate syrup
  • Half a lime (quartered)
  • 3 dashes cocoa bitters

Method:

Add all the ingredients to a glass and muddle the lime quarters to extract the juice. To the mix, add crushed ice and stir. Add a straw and enjoy. 

Fire Pit

fire_pit_cocktail

Ingredients: 

  • 50 ml Tilambic XS 151 Aged Overproof Rum
  • 20 ml Nocino/ Green Walnut liqueur
  • 20 ml burnt honey, ginger & peppercorn syrup
  • 25 ml pink grapefruit juice
  • 1 ripe plum (muddled)
  • 6 pieces of fresh pineapple (muddle)

Method:

Add the fruit and all ingredients to a shaker and muddle. Fill with ice and shake vigorously. Strain into an ice filled tumbler and pour some Tilambic XS 151 into a passionfruit or lime shell. Set alight and top it off with some cinnamon.

Meet Me in Port Louis

meet_me_in_port_louis

Ingredients:

  • 30 ml Green Island Superior Light
  • 30 ml Divine Victoria Pineapple Wine
  • 30 ml Chamarel Vanilla Liqueur
  • 10 ml 2:1 demerara sugar syrup*
  • 120 ml Bois Cheri Vanilla Tea
  • 6 mint leaves

Method:

Combine 100 ml water with 200 grams of demerara sugar. Add all ingredients but the tea to a tumbler and muddle the mint slightly. Fill with ice and stir. Top with freshly brewed vanilla tea.

Le Dodo

le_dodo

Ingredients:

  • 50 ml Tilambic XS 151 Aged Overproof Rum
  • 20 ml Cynar
  • 20 ml coconut & pineapple syrup*
  • 20 ml fresh lime juice
  • 50 ml fresh pineapple juice

Method: 

Combine 200 grams coconut flesh, 200 grams caster sugar and 200 ml pineapple juice over low heat and stir until dissolved. Add all ingredients to a shaker and fill with ice. Shake vigorously and strain into an ice-filled tumbler.

L’Ananas Piment

l'ananas_piment

Ingredients:

  • 50 ml Green Island Spiced Gold
  • 20 ml Pineapple pimento syrup*
  • 20 ml Lime juice
  • Top up with Coca Cola Spicy signature mixer

Method:

Combine 200g chopped fresh pineapple with 1 tsp chilli flakes and 200g demerara sugar. Stir and leave for 2 days, strain off syrup and bottle. Fill a glass with ice and add all the ingredients. Top with a spicy Coca Cola mixer. Garnish with a slice of pineapple.

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