Founded by Andrew Cabot, the direct descendant of 18th century American patriot/privateer/rum-maker of the same name, Privateer is crafted in small batches modeled after the techniques used to create fine Cognac and whiskies. As the American rum resurgence kicks into high gear, Privateer is leading the charge to reinvigorate the New England rum tradition (where it all started) and doing so without the additives or sweeteners found in traditional rums.
2oz Privateer Silver Rum
1oz Orange Juice
1oz Honey
1 Spoonful Pumpkin Puree
1 Dash Angostura Bitters
Combine ingredients in a cocktail shaker and give a shake. Serve on the rocks, garnish with grated cinnamon (optional).
Privateer & Mulled Cider
1oz Privateer Silver Rum
1oz Privateer Amber Rum
6oz Mulled Cider
Combine rum in a hot mug and top with mulled hot cider.
Cinnamon stick garnish is optional.
To mull your cider: place one quart of cider on the stove with 6 cloves, 2 cinnamon sticks, 6 allspice and half an orange. Bring to a low simmer for 30 minutes and strain.
Ghoulish Punch
2 Parts Privateer Silver Rum
2 Parts Mulled Local Apple Cider
1 Part Fresh Citrus
1 Part Maple Syrup
½ Part Cynar
Combine in a punch bowl with ice.
Garnish seasonally with sliced citrus or apples.
To mull your cider, place one quart of cider on the stove with 6 cloves, 3 cinnamon sticks, 6 allspice and half an orange.
Bring to a low simmer for 30 minutes and strain.
Equinox
2 Parts Cinnamon Infused Privateer Silver Rum
1 Part Fresh Lemon
1 Part Maple Syrup
1 Dash of Bitters
Combine in cocktail shaker with ice.
Shake and strain into cocktail glass.
Infusion:
Place 4 sticks of cinnamon in bottle of rum for approximately 24 hours.
Privateer Amber Palmetto
2oz Privateer Amber Rum
1oz Sweet Vermouth
1/4oz Santa Maria Al Monte
1 Dash Angostura Orange Biters
Combine ingredients in a mixing glass and stir until chilled and diluted.
Serve up in a cocktail glass and garnish with an orange twist.
