RUM IN THE TIME OF BLACKBEARD

This small batch rum explodes with the flavors of the coastline: allspice, vanilla, orange peel, peppercorns, cinnamon and clove. It's a marriage of the finest organic botanicals with an incredibly smooth rum. We make a tasty white rum and then use a mortar and pestle to grind spices to add more flavor. You can smell and taste the difference.


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Island Alley
Easy recipe using local tonic syrup from Alley 26 in Durham, NC.


1 1/2 oz. TOPO Organic Spiced Rum
3/4 oz. Alley 26 Tonic Syrup

1/2 oz. lime juice
2 oz.  Soda water
2 oz. Blenheim Ginger Ale
Ginger root slice


Shake rum, syrup and lime juice with ice until very cold. Pour into rocks glass. Top with soda. Stir and garnish with a lime wedge.  


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Colony Records

2 oz rum
1 ½ oz fresh grapefruit juice
¾ oz cranberry syrup
2 dashes Angostura bitters
Fresh Cranberries, frozen

 Shake rum, juice and syrup with ice until very cold. Strain into a coupe glass with cubed ice and top with frozen cranberries


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Rum Cider

1 ½ oz rum
4 oz apple cider
½ oz simple syrup
½ oz lime juice
1 dash cinnamon
Cinnamon sugar 

Dip rim of rocks glass a shallow plate of water, then dip into cinnamon sugar. Shake rum, apple cider syrup and lime juice with ice until very cold. Strain into a rimmed glass filled with cubed ice.