HONEY RUM COCKTAILS
Honey Rum Dockquiri
50ml Salford Honey Rum
30ml Lime Juice
Large spoon Rose’s Lemon & Lime Marmalade
Shake very well with lots of ice and strain into a coupette
Honey Manhattan
40ml Salford Honey Rum
15ml Sweet Vermouth
2 dashes Orange Bitters
Stir with ice and strain into a chilled cocktail glass
Garnish with a piece of honeycomb
Salford Bee’s Kiss
50ml Salford Honey Rum
30ml Cream
Shake very well with lots of ice and strain into a chilled cocktail glass
Garnish with a piece of honeycomb
Salford Collins
50ml Salford Honey Rum
25ml Lemon Juice
Soda Water
Pour over ice and stir gently
Garnish with a slice of lemon
Honey Peach Fizz
50ml Salford Honey Rum
6 Peach slices
10ml peach syrup
15ml lemon juice
Sprite
Muddle two peach slices in the bottom of a glass, add the rest of the ingredients and stir
gently.
Garnish with a slice of lemon
Cider Honey
25ml Salford Honey Rum
50ml Still Cider
10ml Lemon Juice
Cinnamon stick
Stir with ice in a large tumbler
Salford Smash
50ml Salford Honey Rum
30ml Lemon Juice
8-10 Mint Leaves
10ml Sugar Syrup
Pour all ingredients into a large tumbler, fill with crushed ice and churn vigorously
Garnish with a sprig of mint
ORIGINAL SPICED COCKTAILS
THE RUM & TONIC
We've been working hard behind the scenes with our expert mixologist on the perfect summer pairings for our golden spiced rum and to celebrate we're giving away a bottle of Double Dutch Cranberry & Ginger Tonic with all bottles purchased this summer. We chose Double Dutch Cranberry & Ginger Tonic as we found the ginger perfectly complemented our the spices in our rum, while the cranberry delivers the refreshing flavours you expect with a summer thirst quencher.
Here's how to simply make the perfect Salford Rum x Double Double Dutch R&T:
Serve 50ml of Salford Rum over ice. Add 200ml Double Dutch Cranberry & Ginger Tonic. Garnish with fresh orange.
The Perfect Serve
Our favourite way to enjoy Salford Rum is simply neat over ice. Add a couple of ice cubes to our Sipping Glass and free pour your ideal amount of Salford Rum. Add an optional squeeze of fresh lime.
The Rum & Coke
Add 3 parts of your favourite cola with 1 part Salford Rum over ice. Add an optional squeeze of fresh lime.
The Rum & Ginger
Add 3 parts of your favourite Ginger Ale or Ginger Beer with 1 part Salford Rum over ice. Add an optional squeeze of fresh lime.
We recommend Fentimans mixers.
Dirty Old Fashioned
Ingredients
60ml Salford Rum
10ml Sugar Syrup
3 dashes Angostura Aromatic Bitters
15ml Chilled water
Orange Zest
How to prepare
Put all the ingredients into a large tumbler
and stir briskly with a cinnamon stick.
Garnish with a twist of orange.
Lads Club Soda
Ingredients
45ml Salford Rum
125ml Root Beer
2 scoops Butterscotch Ice Cream
How to prepare
Build in a tall glass over cubed ice.
Mango Dockquiri
Ingredients
50ml Salford Rum
3 large slices of mango (or 15ml mango purée)
25ml lime juice
10ml Sugar Syrup
How to prepare
In a shaker, muddle the mango in the Sugar Syrup,
add the other ingredients and shake well.
Fine strain into a chilled coupette. Garnish with mango slices.
Manchester Liner
Ingredients
50ml Salford Rum
2 dashes Angostura Aromatic Bitters
10ml Caramel Syrup
1/2 banana
25ml Apple Juice
25ml Cream
How to prepare
In a shaker, muddle the banana in the Caramel Syrup,
add the other ingredients and shake well.
Fine strain into a cocktail glass.
Garnish with banana slices.
Pomona Escape
Ingredients
50ml Salford Rum
150ml pressed Pineapple Juice
1 egg white
25ml Coconut Syrup
How to prepare
Fill a tall glass with cubed ice and pour the Rum and Pineapple Juice.
In a shaker add the egg white and Coconut Syrup and shake very well.
Pour the foam over the top of the drink.
Garnish with Pineapple and a cherry.
Dock 9 Dream
Ingredients
45ml Salford Rum
25ml Lemon Juice
20ml Rhubarb Purée
10ml Butterscotch Syrup
50ml Single Cream
4 drops vanilla extract
How to prepare
Shake the first four ingredients with ice and
fine strain into a chilled coupette.
Shake the Cream and vanilla extract without
ice and pour slowly on to the top of the drink.
Garnish with a grating of nutmeg.
