The Rum Blog
Going for Gold in Panama!
Sérum Gorgas Gran Reserva, is an exceptional offering from the Rum Sérum range, made with a super-premium blend of rums that are aged up to 8 years in ex-bourbon casks....
Going for Gold in Panama!
Sérum Gorgas Gran Reserva, is an exceptional offering from the Rum Sérum range, made with a super-premium blend of rums that are aged up to 8 years in ex-bourbon casks....
1731 Fine & Rare Indeed!
Jacco Kroon tells all on his exceptional range of independent bottlings, 1731 Fine & Rare..
1731 Fine & Rare Indeed!
Jacco Kroon tells all on his exceptional range of independent bottlings, 1731 Fine & Rare..
The Doctors Homemade Falernum No.9 Liqueur
Ingredients 1 sealable container 350ml Beach House Mauritian Spiced Rum 9 Zested limes 50 cloves 2 tbl spoons sliced almonds 1 tea spoon almond extract 20g fresh ginger (sliced) 350ml...
The Doctors Homemade Falernum No.9 Liqueur
Ingredients 1 sealable container 350ml Beach House Mauritian Spiced Rum 9 Zested limes 50 cloves 2 tbl spoons sliced almonds 1 tea spoon almond extract 20g fresh ginger (sliced) 350ml...
Crusty Juggler Blood Orange
The Doctor of Alcohol's Crusty Juggler Blood Orange Cocktail...
Crusty Juggler Blood Orange
The Doctor of Alcohol's Crusty Juggler Blood Orange Cocktail...
Polynesian Pineapple Chicken
It's Summer and for me that conjures images of tropical islands, white sandy beaches, freshly cut, glisteningly ripe tropical fruits, carnivals belting out musical vibes with people enjoying themselves, cocktails...
Polynesian Pineapple Chicken
It's Summer and for me that conjures images of tropical islands, white sandy beaches, freshly cut, glisteningly ripe tropical fruits, carnivals belting out musical vibes with people enjoying themselves, cocktails...
Porky Belly Souse
When I was young, I would look forward to going to gatherings and parties with my mum, knowing that souse would be on the menu. Traditionally made with pig’s feet...
Porky Belly Souse
When I was young, I would look forward to going to gatherings and parties with my mum, knowing that souse would be on the menu. Traditionally made with pig’s feet...