Something we’ve been hearing a lot is how smooth and ‘sip-abble’ Barti Spiced is thanks to the umami seaweed undertones which mellow out that heat you might get with other spirits.
However, we believe there’s always a time and a place for a good mixer. There are probably even more times, and even more plentiful places for a good cocktail too. Here are some ideas.
We've seen the future, and it's here. Our spiced rum pairs beautifully with cloudy apple juice in equal parts with lots of ice. Its great like this or of you want to go extra refreshing try topping up with quality tonic water.
The Royal Fortune was the first ship Bartholemew Roberts captured. Think freshly squeezed lime juice, sugar syrup and Barti in equal parts. It’s so simple, yet so intensely satisfying!
If you’re feeling extra royal, rim the glass with golden sugar.
It's very much a case of Barti Spiced with cola. Don't be coy, rum and coke is as classic now as it ever was, embrace what you love!
Based on a classic Caribbean punch recipe this stuff really is a party in a glass! Sweet and fruity, serve over ice and sort the tunes out.
Oh yes! Barti Spiced with ginger beer and a wedge of lime and lots of ice. Prepare to feel refreshed!
Barti with good quality cloudy lemonade to taste, splash in a little ice too!
A take on the modern classic “Espresso Martini” apparently invented by Dick Bradsell (A legend in the cocktail world) in the 1980s. The story goes is that he was working in the Brasserie in Soho, London when a young lady came in and asked for something that would, “Wake me up, and then f*** me up”.
This cocktail is designed to make you “Pistol Proof”, which was one of Barti Ddu's many nicknames.
Place the top 5 ingredients into a cocktail shaker (I can never find mine so it is always in a glass jar with a lid), shake and pour over ice and top with ginger beer and garnish. Ok so there is some leg work in making the apple butter, but it is so worth it! You can find a separate recipe for this here below.
I'd recommend having dark brown sugar on the rim of the glass.
Sit back on a cosy sofa next to a blazing log fire and let Autumn flow into your soul X
OK this is a new one to me, I thought it was just apple mixed with butter which you could pop in your apple butter rum cocktail. Hey anything with butter in it is a winner in my eyes.
But no it isn’t, in fact there is no butter in the recipe at all?
Basically it is pimped up apple sauce, next level. You need this in your life and then you can actually live off it until Christmas :).
Method:
Place all the ingredients into a thick bottom pan and allow to cook slowly for around 30 mins or until all the apple pieces are easily mixed into a sauce. Place the mix into a food processor and return to heat for another 20 mins, allow to cool and place in jar in fridge and make breakfast, cocktails and dinners with it.
These are the naked ingredients to our favourite winter warmer! Mix together the butter with the sugar and spices. Dissolve in hot water then add a shot of Barti Spiced (or two!). Be warned she's a rich one! Light fire, enjoy.
When May hits it's British strawberry season. What better way to support local farming than with a strawberry daquiri?
Shake up all the ingredients with ice, strain and enjoy!
A game of thrones inspired cocktail sure to ward off dragons and such.
Shake up all of the ingredients over ice, strain and serve.
Hot chocolate with you guessed it, a double shot of Barti Spiced. Oh those summer nights under the stars!
Brew that coffee fresh, throw in some Barti spiced and a nob of butter.
For extra pleasure, enjoy at the beach on a gusty day.
This one has been created especially for Marco Pierre White’s Cardiff restaurant by the very clever Scott O’Connor. Venture forth if you have time and skill on your side! Now that's wow.
Pick blackberries in the moonlight and rinse clean in the morning sunrise dew.
Place in jar and sprinkle with brown sugar and cover with the Barti Spiced.
Leave for at least a week and add to Barti infused Blackberries to your champagne while watching the winter sun set x
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