Burlock's new rum room cocktail recipes
We share some signature cocktail recipes from Mayfair’s newly opened Burlock Rum Room – from a sweet ‘fisherman’s friend’ to an ‘almond butter salt colada’
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.The Burlock Rum Room in London’s Mayfair has more than 200 of the world’s finest rums, it’s one of the UK’s largest rum houses, and simply a must visit for any rum lover. Inside is a vintage Havana-style bar and lounge, with an old barber shop doubling up as “the sipping salon”.
Its name comes from the twine-and-hemp packaging that rum runners used during the prohibition era to transport packs of six bottles. Cocktails are made with seasonal juices and hand-pressed sugar, and one pound from the sale of the grasshopper deluxe cocktail will be donated to human rights organisations. Small plates are also on offer, from Brazilian cheese buns to seabass ceviche.
Fisherman’s friend
25ml Barsol Acholado Pisco
25ml Doorly’s three-year-old rum
20ml Regal Rogue Wild Rosé vermouth
10ml crème de pêche
15ml lemon juice
75ml dandelion tea (cold brew)
10ml sugar syrup (1:1)
Loosely based on a fish-house punch recipe, this is an incredibly refreshing drink. Shake and strain over good cubed ice. Copper pineapple optional.
Almond butter salt colada
40ml good coconut rum (we make our own with eight-year-old Bacardi)
10ml overproof rum (Smith & Cross)
20ml coconut milk
20ml fresh pineapple juice
5ml lemon juice
1 tablespoon almond butter
1 pinch sea salt
This drink is moreish. The almond butter adds new dimensions in texture and flavour, and the salt puts an adult spin on this flashback from those ‘wild years’. Shake all ingredients and fine strain (although it’s also great blended). Garnish with nutmeg and a pineapple leaf.
Grasshopper deluxe
25ml Plantation Original Dark rum
25ml crème de menthe
25ml milk
25ml cream
1 drop chocolate essence
Marks & Spencer coconut chocolate, grated
Like the classic after-meal digestif but with more machismo. Shake and strain. Serve up and garnish with generous gratings of coconut chocolate from M&S.
Burlock, 31 Duke Street, London W1U 1LG; open Mon-Sat; burlocklondon.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments