Aug 162018
Rummun – A Cocktail

I really like using competitions as a way to spark creativity in cooking an cocktail making. Unfortunately, most cocktail competitions require that you are working at least part time at a regular bar establishment – which rather excludes me these days. What I really hate with these competitions is when they don’t announce this fact until the application process. I even went looking for the competition rules and regulations to determine if there was this kind of limitation before I started designing for the competition. But I suppose all is well that ends with a good cocktail.

While many people may not have something like Branca Menta (a relative of the controversial Fernet Branca) in their standard home bar, but it is surprisingly flexible. While the minty tones can be overwhelming when drunk straight, it mixes well, bringing the other herbal flavors to from and using the mint to cut the intensity of sweet flavors from things like rum or coconut. This cocktail combines the complexity of herbaceous liqueurs with the sweet and tart nature of many tiki style drinks, leaving you with an engaging but refreshing cocktail that it very easy to drink.


  • 1 oz aged rum (Cayman Reef Barbados rum)
  • ½ oz Branca Menta
  • ½ oz sweet peach puree (Reál Syrups)
  • ½ oz cream of coconut (Reál Syrups)
  • ¾ oz lime juice
  • ½ oz dry vermouth
  • Garnish: ginger slice
  • Glass: rocks
  1. Shake all ingredients thoroughly with plenty of ice. Pour directly into rocks glass. Cut a small notch in the ginger slice and rub around the rim of the glass. Set the ginger on the edge of the glass.

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