Smoked Scotch Bonnet rum warms up a classic cocktail

Fr’um the Darkside was created by Anthony Peart, bar manager at the Mutton in Hazeley Heath, Hampshire.

The cocktail is a riff on the classic Trader Vic’s Mai Tai recipe, which was invented in 1944, and highlights the versatility of rum.

The smoky chilli pairs with the almond flavours of the Orgeat syrup and the tartness of the lime complements the citrus present in the pineapple rum.

Pineapple juice rounds of the body of the cocktail, making it velvety smooth and easy to drink.

Ingredients

• 50ml Fr’um Pineapple and Smokey Scotch Bonnet Rum
• 15ml fresh lime juice
• 10ml Orgeat syrup
• 3 dashes Angostura Bitters
• 25ml pineapple juice

Method

Add all ingredients to a shaker and shake for 10-15 seconds. Strain into an ice-filled glass. 

Slap some mint to release the fragrant oils and garnish.