Cocktails

cocktail

Enjoy these Liberating signature recipes and feel the spirit of Denizen!

 

 

 

Dutch Punch

2 oz Denizen Aged White Rum
1 oz Aperol
1 1/2 oz pink grapefruit juice
1 oz pineapple juice
1/2 oz simple syrup
2 dashes Angostura Bitters

Pour all of these ingredients in a shaker, shake briefly and strain over fresh ice in a tall glass or punch cup. Top with a splash of soda water. Garnish with seasonal fruit (berries, pineapple pieces) a citrus wheel and a sprig of mint. Experience our taste of Amsterdam!

 

 

 

 

 

Brooklynite

2 oz Denizen Merchant’s Reserve
3/4 oz fresh lime juice
3/4 oz honey syrup (1:1 honey and water)
1 dash Angostura Bitters

Combine all ingredients together in a shaker. Add ice, shake and strain into a coupe or martini glass. Garnish with a lime wedge.

 

 

 

 

Rebel with a Cause

2 oz Denizen Aged White Rum
3/4 oz fresh lemon juice
3/4 oz agave nectar
2 dashes Angostura Bitters
4 mint leaves

Add all ingredients together in a shaker, shake well and strain over fresh ice in a
rocks glass. Garnish with a nice sprig of fresh mint.Our liberated Mojito…
Taste the sweetness of freedom!

 

 

 

Rum Old Fashioned

1 1/2 oz Denizen Merchant’s Reserve
1 barspoon demorara syrup(2:1 sugar and water)
2 dashes Angostura bitters
2 dashes Orange Bitters

Combine rum, syrup, and bitters in a mixing glass with large ice. Stir vigorously and strain into a double rocks glass over one large ice cube. Garnish with an orange twist.

 

 

 

Phoenix Daiquiri

1 1/2 oz Denizen Aged White Rum
1/2 oz St. Germain
1 oz apple juice
1/2 oz simple syrup
1/2 oz fresh lime juice

Pour all of the ingredients into a shaker, shake and
serve up in a cocktail (martini) glass. Garnish with
a thinly cut lime wheel floating in the drink and
taste our Daiquiri Reborn!

 

 

 

Mai Tai

2 oz Denizen Merchant’s Reserve
1 oz fresh lime juice
1/2 oz orange curacao
1/4 oz simple syrup (2:1 sugar and water)
1/4 oz orgeat syrup

Combine all ingredients into a shaker, add 2 cups of crushed ice, and shake for 10 seconds. Pour unstrained into a double rocks glass. Garnish with maraschino cherries and a paper umbrella.

 

 

 

Traditional Mojito

1 1/2oz Denizen Aged White Rum
6-8 fresh mint leaves
1/2 lime
* 2 tablespoons simple syrup (or 4 teaspoons sugar)
Ice
Club soda
Lime wedge or mint sprigs for garnish

Place mint leaves, sugar and juice from half a lime in a glass.Muddle well with a pestle or
fork. Add Denizen, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel.
* To prepare simple syrup: Mix 2 parts sugar with 1 part water and heat until sugar dissolves. Let cool.

 

 

 

Pina Colada

3 oz Denizen Aged White Rum
3 tablespoons coconut milk(or coconut
cream)
3 tablespoons crushed pineapple (or
pineapple juice)
2 cups crushed ice
1 pineapple wedge for garnish

Pour all ingredients into an electric blender. Blend on high speed for about 5 to 10 seconds only.
Strain the mixture into a tall glass and decorate with pineapple wedge. Serve with a straw.

 

 

 

Classic Daquiri

2 oz Denizen Aged White Rum
3/4 oz simple syrup*
3/4 oz lime juice

Place all ingredients in a mixing tin and shake with ice. Strain into a chilled cocktail glass. Garnish with a lime wheel.

*To prepare simple syrup: Mix 2 parts sugar with 1 part water and heat until sugar dissolves

 

 

 

El Presidente

1 1/2 oz Denizen Aged White Rum
3/4 oz Bianco or Blanc Vermouth
1/2 oz orange curacao
1 tsp grenadine syrup
1 dash orange bitters

Pour all ingredients in a mixing glass. Add ice and stir well. Strain into a cocktail glass. Garnish with a peel of orange.

 

 

 

American Treacle

 

American Treacle

2 oz Denizen Aged White Rum
1 oz pressed apple juice
1 dash Angostura bitters
1 dash Bar Keep baked apple bitters
1/2 oz cinnamon-infused Grade B maple syrup

Combine ingredients in a glass. Stir with ice and strain over a large ice cube in a double old fashioned glass. Garnish by grating cinnamon over the rock and place cinnamon stick in the glass along with a long expressed orange peel.

 

 

Georgia Summer

 

Georgia Summer

2 oz Denizen Aged White Rum
1/2 oz Demerara sugar syrup (2:1 sugar and water)
1/2 grilled peach pitted and cut into 4 wedges
1/2 lemon cut into 4 wedges
3 large basil leaves

In a mixing tin, muddle lemon and peaches in the Demerara syrup to a paste. Add basil leaves and lightly press with a muddler. Add rum and ice. Shake 15-20 seconds. Double strain into a rocks glass over fresh ice. Garnish with 1 large basil leaf.

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