Market Mai Tai

WHAT YOU’LL NEED
Market Row Botanical Rum, lime Juice, orgeat, triple sec or dry
Curaçao, Angostura bitters, limes, mint sprigs and pineapple leaves (opt.)

DRINK RECIPE
45ml Market Row Botanical Rum, 15ml dry Curaçao, 25ml lime juice, 15ml orgeat

GLASS AND ICE
Rocks glass with cubed ice and a crushed cap.

METHOD
Short hard shake, strain over cubed ice and add a crushed ice cap.

Layer a couple of dashes of Angostura bitters on top

Garnish with lime, mint and pineapple leaves (if you’re feeling
extra).

Market Punch

WHAT YOU’LL NEED
Market Row Botanical Rum, limes, lime Juice, hibiscus (dried), caster sugar

TO MAKE HIBISCUS SYRUP
Make a sugar syrup by adding 1.2 cups of sugar to 1 cup of boiling water and stirring for 30 seconds. Add hibiscus and continue to stir until all granules have dissolved and the syrup is a light red. Strain

RECIPE
50ml Market Row Botanical Rum, 25ml lime Juice, 15-20ml hibiscus syrup

GLASS AND ICE
Coupette served straight up.

METHOD
Short hard shake with ice. Garnished with dehydrated limes (soak in hibiscus tea if you want to make them pink)

Market Rowmance

WHAT YOU’LL NEED
Market Row Botanical Rum, dried rose petals, limes, raspberries, caster sugar, egg whites or aquafaba

RECIPE (ROSE SYRUP)
Add 1.2 cups of sugar to 1 cup of boiling water and stir for 30 seconds. Add half a cup of rose petals and continue to stir until all granules have dissolved. Leave to rest for at least 2 hours. Strain.

DRINK RECIPE
50ml Market Row Botanical Rum
25ml lime juice, 15ml rose syrup, 3 raspberries (muddled)
15ml aquafaba or egg white

GLASS AND ICE
Nick and Nora served straight up

METHOD
Dry shake first, add ice and shake again. Serve straight up and garnish with rose petals and an edible flower.

Brixton Daiquiri

WHAT YOU’LL NEED
Market Row Botanical Rum, limes, lime juice, hibiscus (dried), caster sugar.

RECIPE (HIBISCUS SYRUP)
Add 1.2 cups of sugar to 1 cup of boiling water and stirring for 30 seconds. Add hibiscus and continue to stir until all granules have dissolved and the syrup is a light red. Strain.

DRINK RECIPE
50ml Market Row Botanical Rum,
25ml lime Juice, 15-20ml hibiscus syrup

GLASS AND ICE
Coupette served straight up.

METHOD
Shake with ice. Garnish with dehydrated limes. Soak in hibiscus tea to make them pink.

Effra Iced Tea

WHAT YOU’LL NEED
Market Row Botanical Rum, lime Juice, Monin hibiscus syrup, crème de peche, iced tea or tea bags, lemons, oranges & strawberries

TO MAKE HIBISCUS SYRUP
If you’re using tea bags rather than premade iced tea, make a cup of black tea and leave to chill for an hour until room temperature.

DRINK RECIPE
30ml Market Row Botanical Rum, 15ml crème de peche, 15-20ml hibiscus syrup, 5ml lime Juice, 100ml iced tea

GLASS AND ICE
Large wine glass with lots of cubed ice

METHOD
Built-in the glass, garnish with lemon, orange and strawberry slices.

Pimento Old Fashioned

WHAT YOU’LL NEED
Market Row Botanical Rum, Angostura bitters, Demerara sugar
cube, Bitter Truth Pimento Dram and an orange

DRINK RECIPE
50ml Market Row Botanical Rum
10ml pimento dram, 1 sugar cube
3 dashes of Angostura bitters

GLASS AND ICE
Rocks glass with ice.

METHOD
Soak the sugar cube in angostura bitters, drop it into a glass and muddle. Add the rum and the pimento dram and stir, then add the ice and stir until the sugar is dissolved.