with Nautical Reserve

“Rum and Root Beer Float”

Here’s how to make it:

  • Add a couple small scoops of vanilla ice cream to a more mug.
  • Pour 2oz of high proof rum over the ice cream.
  • Top the mug with root beer.
  • Serve with a straw, a spoon and a sugar cookie.

“Strawbarb Grapefruit Daiquiri”

Preparation: You will need to make Strawberry Rhubarb syrup. It’s very simple. Put a pot on the stove and add 2 cups chopped rhubarb, 2 cups chopped strawberries, 2 cups of sugar and 2 cups water. Lets it simmer and stir periodically for about 30 mins, or until you see that rhubarb and strawberries are mush. Once its done, strain through a cauldron into a pot pressing all of the juice out of the pulp with a spoon. Transfer into a mason jar, cool and refrigerate. This syrup is great for mock-tails.

  • Grab a bag of ice, and a couple glasses. I use 8-12oz glasses. Fill them with ice, then dump that ice into a blender.
  • Then add 3oz of high proof dark/amber rum. We recommend our Nautical Reserve, of course 😉
  • Add 3oz of strawberry rhubarb syrup.
  • Add 3oz of fresh pressed grapefruit juice.

Pulse the blender with the ingredients until the ice is chopped into small pieces.
Sugar the rim of your glasses. Pour your blended cocktail into each glass, top with ice and garnish with rhubarb ribbons.

“Apollo Punch”


You’ll need mango nectar (Costco usually has it) but if you cant find that, here’s an alternative. Buy some mangoes from the grocery store. They can be expensive, so keep an eye on the sale racks for ones on the verge of spoiling. They’re the best as they are the sweetest with greater amounts of juice. You will want to peel them, remove the pit and run them through a juicer. If you dont own a juicer, you can muddle aggressively and fine strain the juice away from the pulp. Back sweeten the juice lightly to taste with simple syrup or agave syrup.

  • Get a shaker or mason jar, then add a few cubes of ice.
  • Add 2oz mango nectar.
  • Add 1oz pineapple juice.
  • Add .5oz fresh lime juice.
  • Add .5oz of agave syrup (simple syrup is a good substitute at a 1:1 water to sugar by weight)
  • Add 2oz of Nautical Reserve Rum.

Cover your shaker or mason jar, and shake for several seconds. Strain into a 16oz glass filled with ice. Top with a touch of club soda.

Garnish with pineapple and lime. I used dehydrated pieces with pineapple fronds.

* Optional: I rimmed my glass with Tajin. Its a fantastic seasoning that consists of lime, sea salt and dried chilli peppers.

“Sunny Evening”

Here’s how to make it:

Get a 10-12oz glass and fill it with ice.

  • Add 2oz of Apple Crumble Liquor.
  • Add 1oz of Nautical Reserve Rum.
  • Add 1oz of fresh lime juice.
  • Add a couple dashes of aromatic bitters.We use Angostura. ( You can buy this at most grocery stores now.)

Top with ginger beer.

Garnish with a lime wheel and mint bouquet.

“The Highball”

Before hard seltzers in a can became popular, there was (and still is) the Highball. A Highball cocktail is a very simple drink dating back to the late 1800’s.
It’s made in a tall glass with a little spirit and mostly non-alcoholic mixer, typically club soda or something carbonated. This is a Nautical Reserve Rum Highball.

Here’s how to make it:

  • Get a tall glass, fill it with ice. We prefer a 12oz glass.
  • Add 1oz of Nautical Reserve Rum.
  • Top with club soda.

Express and garnish with a lemon twist.

“Moonshine Creek Scorpion”

Here’s how to make it:

In a shaker or mason jar with some ice, add 2oz of our Nautical Reserve Rum. (Use a high proof rum if you haven’t picked up a bottle yet)

  • Add 3oz fresh orange juice.
  • Add .5oz fresh lemon juice.
  • Add .5oz almond syrup or Orgeat.

Cover shaker and shake for a few seconds, then strain into a 16oz glass packed with ice. Top with a sparkling wine.

Garnish with mint and fruit.

“Jungle Bird”

Here’s how to make it:

  • 1.5oz of the nautical reserve
  • 0.75oz Campari
  • 1.5oz pineapple juice
  • 0.5oz simple syrup (I’ve been making brown simple syrup lately) – agave prob would be better.
  • 0.5oz fresh squeezed lime, shaken over ice.

Definitely a sipper but nice citrus flavours and I can still get the nice notes of the rum.

Formal name is “Jungle Bird”.