TIMELESS
Apple tart with candied figs, sweet spices and almond.
The maturity of Saison Reserve is enhanced by its time in cognac barrels and expresses itself onderfully in this traditional pairing, as much by the crispness of the dough as by the delicacy of the spices and almond. The unctuous baked apples will complement the finish of the rum on the palate.
THE EXOTIC
Pineapple crunch, mango and lime espuma, passion fruit coulis.
The epicurean style of Saison Rum with the exotic sweetness of the pineapple and is highlighted by the vitality of the passion fruit.
SAISON MOJITO
• 60 ml Saison Rum
• 22.5 ml lime juice
• 30 ml simple syrup
• 1 dash Angostura Bitters
• fresh mint, muddled
Strain all ingredients into a tall glass with crushed ice and swizzle. Garnish with mint.
ROUTE 66
• 60 ml Saison Rum
• 30 ml pineapple syrup*
• 15 ml lemon juice
• 15 ml orange juice
• 1 dash Angostura Bitters
• fresh mint, muddled
Add all ingredients together and swizzle over crushed ice.Garnish with pineapple and mint.
*Pineapple syrup is equal parts fresh pineapple juice and sugar.
QUEEN'S PARK SWIZZLE
• 60 ml Saison Rum
• 22.5 ml lime juice
• 30 ml simple syrup
• 1 dash Angostura Bitters
• fresh mint, muddled
Strain all ingredients into a tall glass, press mint to the bottom, add crushed ice and swizzle.
Add a layer of Peychaud's Bitters and top with more crushed ice. Garnish with mint.
MAI TAI
• 60 ml Saison Rum
• 22.5 ml lime juice
• 15 ml orange curacao
• 15 ml orgeat syrup
Shake of style and serve on the rocks.
Garnish with a lime wheel, mint and cherry.
HONEYSUCKLE
• 60 ml Saison Rum
• 22.5 ml lime juice
• 22.5 ml honey syrup*
Shake of style and serve in a chilled cocktail coupe.
Garnish with a lime wheel.
*Honey syrup:
Blend two parts honey with one part water.
Bottle and keep refrigerated.
DAIQUIRI
• 60 ml Saison Rum
• 22.5 ml fresh lime juice
• 22.5 ml simple syrup*
Shake of style and serve in a chilled cocktail coupe.
Garnish with a lime wheel.
*Simple syrup:
Dissolve sugar into an equal amount of water.
Bottle and keep refrigerated.
CAST ADRIFT
Created by Naomi Schimek
Muddle the rinds of 3 organic lemons into 300 grams of superfine white sugar.
Allow to stand for one hour. Meanwhile, brew 2 Liters of a strong tea using:
12-14 teabags of mango black tea.St rain, cool to room temperature and add to the sugar blend. Stir to dissolve and remove lemon rinds.Add one 750ml bottle of Saison Rum.
When ready to serve: add ice to dilute and chill and add orange bitters and Angostura Bitters to taste. Garnish with fresh grated nutmeg. Serves 20.
SAISON FLIP
Created by Naomi Schimek
• 60 ml Saison Rum
• 15 ml demerara sugar syrup
• 15 ml heavy cream
• 1 egg
Shake ingredients vigorously for 30 seconds without ice, then add ice and shake again.
Serve in a chilled cocktail glass and garnish with fresh grated nutmeg.
SAISON MANHATTAN
• 60 ml Saison Rum
• 30 ml sweet vermouth
• 2 dashes Angostura Bitters
Stir of style.
Serve on the rocks and garnish with cocktail cherries.
CARIBBEAN GLOVE BOX
Created by Naomi Schimek
• 60 ml Saison Rum
• 22.5 ml lime juice
• 15 ml simple syrup
• 15 ml Yellow Chartreuse
• Shake of style and
serve in a chilled cocktail coupe.
