When the ball drops and the bubbly pops, ditch the simple champagne for a new twist on a few classic cocktails featuring New England’s own Privateer Rum. Whether you’re looking for a new Bond-like mash-up, or a spin on a gin aperitif, Privateer has you covered.
Andrew Cabot, direct descendant of 18th century American patriot/privateer/rum-maker of the same name, founded Privateer by crafting small batches with the same techniques used to create fine Cognac and whiskies. Now Privateer is leading the charge to revive New England's once heralded rum tradition.
This year, ring in the new with one of the recipes below, courtesy of MicroShiner and Privateer’s in-house mixologist, Kevin Martin (former bar manager of Boston’s award-winning Eastern Standard Kitchen & Drinks).
Andrew Cabot, direct descendant of 18th century American patriot/privateer/rum-maker of the same name, founded Privateer by crafting small batches with the same techniques used to create fine Cognac and whiskies. Now Privateer is leading the charge to revive New England's once heralded rum tradition.
This year, ring in the new with one of the recipes below, courtesy of MicroShiner and Privateer’s in-house mixologist, Kevin Martin (former bar manager of Boston’s award-winning Eastern Standard Kitchen & Drinks).
French 75
1 part Privateer Silver Rum
1 part Fresh Lemon Juice
1 part Cointreau
Sparkling wine
Combine ingredients, except the sparkling wine, in a cocktail shaker with ice. Give a quick shake and strain into a champagne flute. Top off with dry sparkling wine and garnish with a lemon twist.
Vesper
2 parts Privateer Silver Rum
1 part London Dry Gin
1/2 part Lillet Blanc
1 dash Reagans Orange Bitters
Combine ingredients in a mixing glass with ice and stir. Strain into a chilled cocktail glass and garnish with a lemon twist.