You might think that our Eccentric Spirits range is all about the gin, but that’s not the case. When we brought the business out to the west coast of Wales, we were keen to introduce a rum. Black Batch Rum is the result. It takes its colour from a heavily charred cask of American oak. Flavour-wise, it’s lightly spiced with orange, cinnamon & cloves. These characteristics make it perfect for a rum cocktail.
We were talking to our mixologist, Owen, who has created delicious serves for all our gins. He is the brains behind our Eccentric rum punch cocktail. Having focussed on the serves for not only the gins in the Eccentric range and our award-winning Signature Style gin, he turned his hand to Black Batch and this is the result.
From the Mai Tai to the Mojito, there are plenty of rum cocktail recipes out there. For Black Batch, we’ve turned to the idea of a rum punch, using flavours of plums which are incorporated into the serve in a plum syrup. This brings sweetness as well as flavour. It’s also super easy to pull together yourself at home.
Eccentric Plum Punch rum cocktail
– Eccentric Black Batch Rum – 50ml
– Fresh Lime Juice – 20ml
– Pineapple Juice – 25ml
– Spiced Plum Syrup – 12.5ml
– Angostura Bitters – 4 Dashes
– Mint Sprig & Pineapple Garnish
Method
Combine the rum, spiced plum syrup, lime and pineapple juices in a shaker filled with ice and shake.
Strain into a rocks glass filled with crushed ice.
Pour the 4 dashes of bitters over the top and garnish with a pineapple wedge and a sprig of mint.
Spiced Plum Syrup (Owen Williams @my_cocktail_bible)
Owen recently shared his Spiced Plum Syrup recipe on Instagram and as it is such an integral part of the Eccentric Plum Punch rum cocktail, we are including it here with his blessing.
Ingredients
1 cup sugar
1 cup water
3 plums, halved and pitted
1 cinnamon stick
1 star anise
Method
Put all the ingredients into a pan and gently bring to a simmer.
Continue to simmer until the plums are collapsed and everything smells deliciously aromatic.
Cool completely then strain and reserve the syrup.
Keep in the fridge.