The Tempestuous Trelawny Daiquiri Rum Cocktail Recipe
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The Tempestuous Trelawny Daiquiri Rum Cocktail Recipe

Old fiyah easy fi ketch!

This old Jamaican proverb on the ease in which long dead romances can be reignited is on my mind today. No, an old flame hasn’t entered back into my life…

Not a human one, anyway.

Indeed, on this particular Friday Happy Hour I’m rekindling my old love for Jamaica’s Rum Fire, the bombastic-fantastic overproof from the Hampden Estate in Trelawny that I’ve sang the praises of on several occasions.

(More on Rum Fire here, here, and here.)

Easily among the most aromatic and distinctively complex rums I’ve ever sampled, Rum Fire has, in recent years, taken the overproof uptown, the manna as cherished nowadays in Jamaica’s ramshackle roadside rum shops as it is in elegant cocktail lounges in the U.S.

The reason becomes plain the minute you start playing with it in your favorite cocktails. Rum Fire’s intoxicating floral aromas, dynamic notes of ripe tropical fruits, and surprisingly smooth (for an overproof) flavor adds an otherworldly dimension to all manner of mixes.

Today, I plan to fire up the usual daiquiri by mixing up a Trelawny Daiquiri.

  • 1.5 oz Rum Fire overproof rum
  • 1/2 oz Giffard Banane du Bresil
  • 3/4 oz Lime Juice
  • 2 Dashes Bittercube Jamaican #2 Bitters

The recipe comes to us courtesy of our great rum buddy, Nicholas Feris of The Rum Collective fame. Here’s the backstory straight from the man himself…

I based the Trelawny Daiquiri on a cocktail I had at L’Abattoir in Vancouver, BC a few years back created by Shaun Layton, a friend and their bar manager at the time. It was called a banana daiquiri, made with a light rum, Giffard Banane du Bresil, lime juice and a mist of Ardbeg Scotch on top. I fell in love with it. When I began musing on cocktails for Rum Fire, its naturally fruity aromas seemed to work perfectly with the Giffard. The massive flavor and high proof was a huge step up from a less flavored, 80 proof rum. Soon after I traveled down to Tacoma Cabana with my idea to see what Jason Alexander (bar manager/owner) thought and he added a nice touch of bitters and of course, gave his loving touch of tiki. I named it the Trewlany Daiquiri and they drink way to easily!

Sounds like a winner to me! Here’s how you make it…

Throw some ice in your shaker, drop in all ingredients, shake away, pour, enjoy!

Incidentally, Nicholas says you should add 1/4 oz Don’s Spices #2 if you want to Tiki this tipple up Tacoma Cabana style. I plan to try it both ways.

Let us know if you mix up a Trelawny Daiquiri and how you like it, or would improve it…



*Photo credit: Nicholas Feris, The Rum Collective.

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