rum




proof’s white rum lassi 2 ripe mangoes (peeled & chopped) • 2 cups plain yogurt • 1/2 cup Ceres mango juice • 4 oz proof white rum • crushed ice • 2 to 4 tbsp simple syrup (depending on sweetness of mangoes and your taste) METHOD Combine mango, yogurt, nectar, rum and a few cups of crushed ice in a blender. Blend until smooth. Sweeten with simple syrup, if needed. Divide among 4 glasses, garnish with mango slice, mint sprig and serve. (july 14, 2011, volume 42)



watermelon mojito lots of mint • 4 oz proof white rum  • 4 oz fresh lime juice (3-4 limes) • 4 oz watermelon juice • 2 oz simple syrup • eight 1-inch cubes watermelon, frozen METHOD Place a mint sprig in each of your 4 glasses and muddle by crushing the mint against the side of the glass with a wooden spoon. Stir together rum, lime juice, watermelon juice and simple syrup in a large pitcher, then add watermelon cubes and remaining mint sprigs. Pour rum mixture into glasses. Serve immediately. (july 28, 2011, volume 44)



Wild Blueberry Baselito 4 basil leaves • 2 teaspoon sugar • 2 tablespoons sparkling water • 1 1/2 ounces frozen Wild Blueberries • 2 tablespoons fresh lime juice • 1 1/2 ounces proof white rum • 1 basil branch • garnish - 2 Wild Blueberries and small skewer METHOD Combine basil leaves and cane sugar into an Old Fashioned glass and add sparkling water. Mix ingredients lightly with pestle. Add Wild Blueberries, crush and mix a second time.  Fill the glass two-thirds full with crushed ice. Add lime juice and proof white rum and stir well. Thread Wild Blueberries onto skewer. Garnish glass with Wild Blueberry skewer and basil branch. Makes 1 cocktail. (august 25, 2011, volume 48)



proof rum classic daiquiri 1 1/2 oz proof white rum • 1 tsp sugar • ½ oz lime juice • ice METHOD Add proof white rum, sugar, lime juice and ice to your shaker. Shake well, then strain into a chilled cocktail glass. Garnish with a lime twist. (september 1, 2011, volume 49)

proof rum frozen grapefruit daiquiri 1 1/2 oz proof white rum • 1 1/2 tsp sugar • ½ oz lime juice • 1 oz grapefruit juice • ice (crushed ice is even better) METHOD Pour proof white rum, sugar, lime juice, grapefruit juice and crushed ice in blender. Pulse until you reach desired consistency. Garnish with lime and mint. (september 1, 2011, volume 49)


proof rum runner 1 oz proof white rum • 1 tsp fresh lemon juice • 4 oz Ceres Hanepoot white grape juice METHOD Fill a tall glass with ice cubes. Add 1 oz proof rum, 1 tsp lemon juice and 4 oz Ceres white grape juice. Stir & garnish with grapes. (september 15, 2011 volume 51)


proof’s polynesian punch 1 oz proof rum • ½ oz triple sec • 3 to 4 oz Ceres pineapple juice • splash of lime juice. METHOD Fill a cocktail shaker with ice, add all ingredients and shake. Strain into an ice-filled glass and garnish with a grilled pineapple wedge. (september 22, 2011, volume 52)


 the make thyme for this drink single 1 oz proof rum • 1 sprig thyme • 1 ½ oz Ceres pear juice • ½ oz simple syrup • ½ oz lemon juice • splash soda METHOD Add first 5 ingredients to an ice-filled shaker. Shake hard and strain into a chilled martini glass. Top with soda and garnish with a sprig of thyme.

the make more thyme for this drink thermos 6 oz proof rum • 6 sprig thyme • 9 oz Ceres pear juice • 3 oz simple syrup • 3 oz lemon juice • splash soda (6 oz) METHOD Add first 5 ingredients to an ice-filled thermos. Shake hard and serve in cups. Top with soda and garnish with a sprig of thyme. If soda is inconvenient, drink will still be great without it. (october 6, 2011, volume 54)



Shock a shocking mixture of proof rum, lime and Glaceau Vitaminwater Spark
1 ½ oz proof rum • 1 oz simple syrup • 4 oz Glaceau Vitaminwater Spark METHOD In a cocktail shaker filled with ice, add 1 ½ oz proof rum, 1 oz simple syrup, 1 oz lime juice and 4 oz Vitamin Water Spark. Shake vigorously and strain into a glass filled with ice. Garnish with basil leaf. (october 20, 2011, volume 56)


the juiced-up pear 1 1/2 oz spiced* proof rum • 1 oz Ceres pear juice  •  3/4 oz lime juice • 3/4 oz simple syrup • dash bitters • 1 nutmeg clove • vanilla bean garnish 
 In cocktail shaker filled with ice, add proof rum, Ceres pear juice, lime juice, and simple syrup. Shake vigorously for about 6 seconds, then strain into 6-ounce cocktail glass. Top with dash bitters and a few gratings nutmeg. (november 10, 2011, volume 59)


the smashed orange 6 clementines, cut in quarters • 1/4 cup sugar • 1 tablespoon grated peeled ginger • 12 oz fresh orange juice • 6 oz proof rum METHOD Wash oranges really well. Drop quartered and unpeeled oranges into pitcher. Add 1/4 cup sugar and 1 tbsp grated peeled ginger. Muddle the ingredients in the bottom of the pitcher. Add orange juice and proof rum. Serve in ice-filled glasses. (serves 6) (november 17, 2011, volume 60)


cranberry mojito 1/2 cup sugar • 1 cup fresh mint leaves • 1 1/4 cups fresh lime juice • 1 3/4 cups proof rum • One 257 ml Ocean Spray frozen cranberry juice cocktail concentrate, thawed • 2 cans club soda METHOD Muddle mint with sugar in bottom of a large pitcher or punch bowl. Add proof rum and lime juice, stirring to dissolve sugar. Mix in thawed cranberry juice concentrate and water. Add in 6 cups ice. (you will need to mix this in a large punch bowl or 2 pitchers, as it makes a lot with ice) Serve in ice-filled glasses and garnish with mint. (november 24, 2011, volume 61)



eggnog brûlée 6 large eggs • 3/4 cups vanilla sugar • 1 litre half and half (or light cream) • 1 cup proof whisky or homemade proof spiced rum • freshly grated nutmeg or mini marshmallows METHOD In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and cream, and stir until well blended. Add proof whisky or homemade proof spiced rum and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with mini marshmallows and brown tops with kitchen torch. (december 8, 2011, volume 63)



2012 1 1/2 oz proof white rum • 1/2 oz lime juice • 1/2 oz simple syrup • 2 oz pomegranate juice • 3 oz prosecco or sparkling water  • mint METHOD To a shaker filled with ice add proof rum, lime juice, simple syrup and pomegranate juice. Shake and pour into a champagne glass.  Top with sparkling water or prosecco, garnish with a mint sprig and party like it’s 2012. (december 29, 2011, volume 66)


 vanilla spritz 1 oz proof vanilla-infused rum • 5 oz Lime Perrier • 5 raspberries (raspberries are 1 calorie each) METHOD Muddle raspberries in the bottom of a highball glass. Add 3-5 ice cubes, proof vanilla-infused rum, top with Lime Perrier and garnish with a lime curl. (january 5, 2012, volume 67)




Dragonwell Mojito ½ oz fresh lime juice • 4 large mint leaves • 1 1/2 teaspoons sugar (1 1/2 tsp agave nectar or brown rice syrup) 4 oz brewed green tea, chilled • 1 oz proof white rum METHOD Muddle the lime juice, mint and sugar together in a glass until the leaves bruise lightly and the flavors are released. Fill glass with ice and pour in proof rum and green tea. Stir and garnish with mint. (january 19, 2012, volume 69)



hurricane-proof 4 oz proof rum • 2 oz passion fruit juice • 1 oz orange juice • ½ oz fresh lime juice • 1 tbsp simple syrup • 1 tbsp grenadine • orange slice and maraschino cherries for garnish METHOD Shake all ingredients in a cocktail shaker with ice and strain into a Hurricane glass filled with ice. Garnish with a cherry and orange slice. (february 16, 2012, volume 73)



love potion 1 oz proof rum • ½ oz St-Germain 
Elderflower liqueur • ½ oz fresh lime juice • 10 fresh mint leaves • sparkling water METHOD Lightly muddle mint in a collins glass. Half fill glass with crushed ice and stir. Add 1 oz proof rum, ½ oz St-Germain
Elderflower liqueur, ½ oz freshly squeezed lime juice. Stir and top with sparkling water. Garnish with edible flower. (february 9, 2012, volume 72)


 proof’s perfect day daiquiri 1 ½ oz proof rum • 1 oz lime juice • 1 oz vanilla & cinnamon simple syrup* METHOD To a cocktail shaker filled with ice, add 1 ½ oz proof rum, 1 oz lime juice & 1 oz vanilla and cinnamon simple syrup. Shake sharply and strain into a cocktail glass. Garnish with a lime twist.

 vanilla & cinnamon simple syrup combine equal parts sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid and drop in a vanilla bean and cinnamon stick. Let cool and store in the refrigerator for up to 2 weeks. (march 29 2012, volume 78)


cool garden green 1 1/2 oz proof rum • 1 oz cucumber-cilantro syrup • frozen cucumber and lime slices • crushed ice • club soda METHOD Add the cucumber-cilantro syrup and proof rum to an (crushed) ice-filled glass. Top with club soda. Garnish with frozen cucumber, lime slices and a sprig of cilantro. (march 16  2012, volume 76)


‘r’um & ‘r’hubarb 3 oz rhubarb syrup • 2 oz proof rum • 1/2 oz grenadine • sparkling water METHOD Fill a tall glass with ice. Add the syrup, rum and grenadine and stir. Top with sparkling water and garnish with a lime wheel or rhubarb stick. (april 19 2012, volume 81)


 Coco 2 oz proof vanilla-coconut infused rum • 2 oz coconut milk • 2 oz pineapple juice • sprinkle of cinnamon • fresh coconut slices METHOD Pour first three ingredients into an ice-filled shaker. Shake and strain into an ice-filled glass. Sprinkle with cinnamon and garnish with coconut slice. (HINT: For a little ‘Bounty’ flavour, sprinkle chocolate shavings on top) (april 5, 2012, volume 79)


bright & sunny 1 oz proof rum • 4 oz ginger beer • lime wedge METHOD Pour the rum into a tall, ice-filled glass. Add the ginger beer. Garnish with lime wedges and serve. (may 23,  2012, volume 86)


 tea time 1 cup sugar • 9 cups of water • ¼ cup chopped fresh basil • ¼ cup chopped fresh thyme • 5 bags black tea • juice of ½ a lemon • 1 ½ cups proof rum METHOD Bring 1 cup of water and sugar to a boil over medium heat.  Add basil and thyme, lower heat and simmer for 4 minutes.  Pour mixture through a fine strainer to remove all herbs.  Bring 8 cups of water to a boil.  Place tea bags in a glass punch bowl or large pitcher, add boiling water and let steep for 8 minutes. Remove tea bags, add herb-infused syrup and allow to cool to room temperature.  Add proof rum and lemon juice.  Refrigerate.  When ready to serve add ice to the punch bowl, Fill cups with ice and chilled tea.  Garnish with a basil leaf and lemon slice. (may 10, 2012, volume 84)


Pachuco strawberry mojito 2 tbsp sugar • 2 oz tonic water • 2 oz fresh lime juice • 1 oz proof rum • 2 oz of strawberry purée (or 3-4 large strawberries, muddled) • 6-8 mint leaves METHOD Crush mint with 2 tbsp of granulated sugar, pour in tonic water and mix well. In a glass filled with ice you add 2 oz of lime, 1 oz proof rum and 2 oz strawberry purée, pour in the mint & tonic and mix well! Recipe by Pachuco owner, Eren Fernandez (may 3, 2012, volume 83)


cranberry road single 1 1/2 oz proof rum • 3 oz iced tea* • 2 oz cranberry juice METHOD Add all ingredients to a tall glass filled with ice. Stir to mix and garnish with frozen cranberries and lemon slice.

 cranberry road pitcher size 12 oz (1 1/2 cups) proof rum • 24 oz (3 cups) iced tea • 16 oz (2 cups) cranberry juice METHOD Add all ingredients to a pitcher filled with ice. METHOD Stir to mix and garnish with frozen cranberries and lemon slices. Serve in ice-filled glasses. (makes about 8 drinks)  (june 7, 2012, volume 88)



citrus snap 1 ½ oz proof rum • ½ oz fresh lime juice • 2 oz orange juice • 3 oz lemon-lime sodaTo an ice-filled glass, add 1 ½ oz proof rum, ½ oz lime juice and 2 oz orange juice. METHOD Top with 3 oz lemon-lime soda & garnish with a lime. (june 21 2012, volume 90)


the balm 1 ½ oz proof rum • ½ oz strawberry liqueur • 4 oz pineapple juice • ½ oz fresh lime • lots of ice METHOD Pour all ingredients into an ice-filled shaker. Shake and pour into an ice-filled glass. Garnish with fresh strawberries and a pineapple spear. (july 19, 2012, volume 94)



 the Simcoe Smashup 2 oz proof rum • 2 tbsp mixed berries, fresh or frozen • 1/4 oz simple syrup • 1/8 lime wedge, peeled • soda water METHOD In a cocktail shaker, add berries, simple syrup and lime wedge. Muddle or mash with a bar spoon. Fill shaker with ice and add proof rum. Shake sharply and strain into a glass with ice. Garnish with a mixed berry skewer. Top with soda water. (august 2, 2012, volume 96)


the watermelon 1 oz proof rum • 5 oz fresh watermelon juice • 1 oz simple syrup • ½ oz fresh lime juice • watermelon slice METHOD Add all ingredients to a shaker filled with ice. Shake and pour into a glass. Garnish with fresh watermelon slice. (august 9 2012, volume 97)

 the cantaloupe 1 oz Midori • 1 oz proof rum • 1 oz orange juice • 1/16 fresh cantaloupe • 1 cup ice METHOD Add all ingredients to a blender. Blend until thick and smooth. Spoon into a glass and garnish with a fresh cantaloupe slice. (august 9 2012, volume 97)



 the cranberry kee 2 oz proof rum • 4 oz iced-tea • 2 oz cranberry juice • ¼ tsp fresh lemon juice METHOD Pour all ingredients into an ice-filled glass. Garnish with lemon and fresh cranberries. For a lighter version, use white cranberry juice. (august 16, 2012, volume 98)


the Starbuck 1oz proof rum • 1 oz heavy cream • 1/2 oz Starbucks’ Cinnamon Dolce Syrup • cinnamon stick METHOD Fill a shaker with ice. Add proof rum, cream, Starbucks’ Syrup. Shake and pour into glass. Garnish with cinnamon stick. (we used sugar-free) (september 13, 2012, volume102)




proo(f) zombie 1/4 oz fresh lime juice • 1/4 oz fresh lemon juice • 2 oz white cranberry juice • 1/2 oz Apricot Brandy • 2 oz proof rum (optional - replace 1 oz proof rum with 1 oz proof spiced rum*) • ½ oz lychee juice (from can) • 2 dashes bitters • 1/4 oz Grenadine (for garnish) • canned lychee fruit (for garnish)
Combine all liquids (with the exception of the grenadine) in a cocktail shaker with ice.  Shake.  Strain into a tall thin glass filled two-thirds with ice. Garnish with whole lychee fruit. Drizzle a little grenadine over the lychee fruit.
*proof spiced rum 500 ml bottle proof rum • 1 vanilla bean • 1 star anise • a few cloves • 1 cinnamon stick • 1 piece allspice • 1 piece orange zest

proof spiced rum Add all the spices to a 500 ml bottle of proof rum. Cover tightly with a lid, shake a few times and place in a cool, dark spot or in the refrigerator and let sit for at least 24-36 hours. Make sure to check it every day to ensure that you are happy with the intensity. You can remove certain flavours as you go, to intensify the ones that you like most. We tend to remove the citrus after day one, and keep the vanilla until the very end. (october 25, 2012 volume 106)


spiked mayan chocolate 2 cups whole milk • 1 tablespoon light brown sugar • 4 ½ oz good bittersweet chocolate, chopped • 1/2 teaspoon pure vanilla extract • 1/8 teaspoon ground cinnamon • pinch cayenne pepper •  2-3 oz proof rum • cinnamon sticks
Place the milk and sugar in a medium saucepan and bring to a simmer. Remove pot from heat and stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon. Allow chocolate to melt for about 3 minutes. Reheat the hot chocolate over low heat until it simmers. Strain the chocolate into a measuring cup and pour into mugs. Add 1 oz of proof rum to each mug. Stir with cinnamon sticks. (2-3 cups) (november 1, 2012  volume 107)


thunderball (rum Collins) 1 3/4 oz proof rum • 1 oz fresh lime juice • 1 tsp refined sugar • 4 - 5 oz soda water • orange
Add proof rum, lime juice and sugar to an ice-filled shaker. Shake until icy cold. Strain into a collins glass. Top up with soda. (november 8, 2012  volume 108)