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1.5 oz. Kirk & Sweeney 12-Year Rum 
.75 oz. Leopold's Tart Cherry Liqueur
.75 oz. Small Hands Pineapple Gomme Syrup
.75 oz. Fresh Lemon Juice
Build ingredients in shaker tin, add ice, cap with other side of tin and shake for 7-8 seconds. Strain with Hawthorne strainer over ice cubes in Collins glass and place the lemon wheel on the rim of the glass.
1.5 oz. Kirk & Sweeney 12-Year Rum 
.5 oz. Plantation O.F.T.D. Overproof Rum 
.5 oz. Giffard Crème de Mûre
.5 oz. Giffard Banane du Brésil
.5 oz. Small Hand Foods Grenadine Syrup
.5 oz. Pineapple Juice
1 oz. Fresh Lime Juice
Build Kirk and Sweeney rum, Plantation rum, crème de mûre, banana liqueur, grenadine syrup, lime juice, pineapple juice and ice in shaker tin. Cap and shake for 7-8 seconds. Strain with a Hawthorne strainer into a hurricane glass over ice. Garnish with lime wheels.
1.5 oz. Kirk & Sweeney 12-Year Rum 
.5 oz. Plantation O.F.T.D. Overproof Rum 
.5 oz. Ferrand Dry Curaçao
.75 oz. Small Hand Foods Orgeat Syrup
1 oz. Fresh Lime Juice
Build Kirk and Sweeney Rum, dry curaçao, orgeat syrup, lime juice and ice in shaker tin, cap and shake for 7-8 seconds. Strain with Hawthorne strainer into a double old-fashioned glass over crushed ice. Garnish with an inverted lime half filled with the overproof rum.
1.5 oz. Kirk & Sweeney 12yr Rum
.5 oz. Campari
.5 oz. Ancho Reyes Verde Chile Poblano Liqueur
.5 oz. Simple Syrup
1 oz. Pineapple Juice
.5 oz. Fresh Lime Juice
4 Drops Bittern's 'Elemakule Tiki Bitters
Combine rum, Campari, chile poblano liqueur, simple syrup, pineapple juice, lime juice and bitters into shaker tin. Add ice, cap and shake vigorously for 7-8 seconds. Double strain into tiki glass over 1” cubes. Garnish with pineapple wedge, pineapple fronds and fresh mint.
1.0 oz. Kirk & Sweeney 12yr Rum
.75 oz. Carpano Antica Sweet Vermouth
.75 oz. Gran Classico Bitter Liqueur
4 Drops Chocolate Bitters
Build ingredients in mixing glass, add ice, and stir about 30 revolutions with a mixing spoon. Strain with a julep strainer into double old fashioned glass over one large ice cube. Wipe the inside of orange peel around rim of glass then twist peel over the top of the cocktail to release the oils and place twist inside the glass.
2.0 oz. Kirk & Sweeney 12yr Rum
.5 oz. St. Elizabeth Allspice Dram
.125 oz. Maple Syrup
2 Dashes Angostura Bitters
Build all ingredients in mixing glass, add ice, stir about 30 revolutions with mixing spoon, strain with julep strainer over large ice cube in double old fashioned glass, wipe inside of lemon peel around rim of glass then twist peel over the top of the cocktail to release the oils and place twist inside the glass.
1.5 oz. Kirk & Sweeney 18yr Rum
.25 oz. Tempus Fugit Créme de Cacao
3 Dashes Angostura Bitters

Combine all ingredients into mixing glass. Stir and strain into rocks glass filled with fresh ice. Garnish with grated nutmeg and burn the oils of an orange twist over cocktail.

2 oz. Kirk & Sweeney 12yr Rum
.5 oz. Luxardo “Sangue Morlacco” Cherry Liqueur
.25 oz. Vanilla & Clove Syrup
3 Dashes Orange Bitters

Combine all ingredients into mixing glass. Stir and strain into rocks glass with fresh ice. Garnish with grated nutmeg on top.

2 oz. Kirk & Sweeney 18yr Rum
1 oz. Guava Juice
.5 oz. Simple Syrup
.75 oz. Fresh Lime Juice

Combine all ingredients into mixing glass with ice. Shake vigorously and strain into chilled coupe glass. Garnish with one lime wheel on rim of glass.

2.5 oz. Kirk & Sweeney 12yr Rum
.5 oz. Creme de Bananas
1 oz. Lime Juice
1 oz. Pineapple Juice
2 oz. Orange Juice or Mandarin Juice
.5 oz. Grenadine Syrup
1 dash Angostura Bitters
2 oz. Soda Water
Shake and strain all ingredients (except soda) into an ice-filled pina colada glass. Add the soda. Garnish with fruit and a mint sprig. Sprinkle with nutmeg.
3.5 oz. Kirk & Sweeney 12yr Rum
1 oz. Orange Juice
.5 oz. Grenadine
.5 oz. Creme de Banana
1 Orange Slice
Add K & S and remaining ingredients into a shaker filled with ice. Shake and strain into a hurricane glass over clean ice. Garnish with orange slice.
2 oz. Kirk & Sweeney 12 year Anejo Rum
1 oz. Creme de Bananes
.5 oz. Dark Creme de Cacao
3 oz. Coconut Milk
1 Banana
Coconut Flakes Optional
Blend with ice until smooth. Pour into a hurricane glass and garnish with coconut flakes. Serve in a hurricane glass.
2.5 oz. Kirk & Sweeney 12yr Rum
.5 oz. Orgeat
.5 oz. Cointreau
Sweet and Sour Mix
Pineapple Juice
Pour K & S Rum, Orgeat, Cointreau, in order into a collins glass. Splash equal parts of sweet and sour mix and pineapple juice. Float of K & S Rum, top with ice.
2 oz. Kirk & Sweeney 12yr Rum
Ginger Beer
Fresh Lime Juice
Pack a highball glass with ice, fill the glass halfway with K & S Rum. Top off with ginger beer, add fresh lime juice to taste.
2 oz. Kirk & Sweeney 12yr Rum
1 oz. Coconut Rum
.25 oz. Peach Schnapps
.25 oz. Blackberry Schnapps
.5 oz. Orange Juice
.5 oz. Cranberry Juice
.25 oz. Pineapple Juice
Shake well with ice and pour into hurricane glass. Add a floater of K & S rum.
2.5 oz. Kirk & Sweeney 12yr Rum
1.5 oz. Orange Juice
1.5 oz. Pineapple Juice
1 oz. Sweet and Sour Mix
Shake and strain this drink into an ice-filled hurricane glass. Float K & S Rum and garnish with a pineapple, orange, or cherry pinwheel.