OLD J’s LIBATION COMPENDIUM@oldjspicedrum #oldjmafia

TIKI

Dark FirePerfect StormEmbrace with PassionGuava LavaCafé ColadaScorpion StingBurnin’ SwizzleCherry Pop

Curios, marvels, oddities and exotics feature in this

compendium of the senses. Travel through the rich text

and journey through flavours in order to intoxicate your mind

and body. Enjoy our Old J Range!

TWISTED

RockstarSunset on the AmalfiCherry BakewellOld BaileyBanana ManPeat ‘n’ PodEspresso alla SpeziaSalted CaramelRaspberry MuleBlack ForestOld FlameRhubarb and Rose

EASY PEASY

Pina ColadaCherry TonicSummer BloomPunch me PeachSunburmtMango SpiceFruit PunchIt’s a Jing Ting

Old J RangeOld J Spiced is our original flavour of toffee, vanilla, Persian lime peel and eastern spices. All other expressions are based on this cathedral of flavour.

Old J Cherry has been delicately infused with the rum cherry along with our signature delights to create the promiscuous wild child of the family.

Old J Gold features a bedrock of British Virgin Island pot stilled rum aged for 3 years in oak. This has then received our deep infusion to excite the taste buds and tingle the nose.

Old J Tiki Fire 151 Madness gripped us, Tiki Fire was born. This is when Old J spiced met with Dr Jekyll and became Mr Hyde!!!

First off thanks to Tom Hurst for creating our cathedral of flavour, thanks to Matt Hurst for the specs and his overall complete and utter genius (Matt also wrote the words), Shaun Boswell for the photos and accepting rum as payment and Laura Elizabeth for the design. Big up the Signature Brands crew for repping the brand to the max and of course the most important piece of the pie,

The Old J Mafia #oldjmafia

TIKI COCKTAILS

Dark Fire

1. 25ml Tiki Fire2. 25ml Dark Matter Rum3. 10ml Curacao4. Bar spoon Maraschino5. 8 drops Pernod or ¼ bar spoon6. 15ml Orgeat7. Bar Spoon Giffard Agave Syrup8. Angostura bitters9. 25ml pineapple10. 25ml lime

Add all ingredients to a shaker fill with ice straight from thefreezer for best results and shake vigorously for 20 seconds.It should be velvety and orange in colour. Pour into a brandy glass. Garnish with pineapple leaves and a pineapple chunk.

Perfect Storm1. 15ml Old J Spiced2. 15ml Old J Cherry3. 15ml Old J Gold 4. 15ml Old J Tiki Fire5. 15ml Velvet Falernum6. 5ml Benedictine 7. 8 drops of Pernod or 1/8 of a teaspoon (careful with this!)8. 3 big dashes of Angostura bitters9. 20ml pineapple juice10. 20ml grapefruit juice11. 30ml lime juice12. 10ml Agave Reál13. 5ml cinnamon syrup

Shake like crazy with ice until the outside of your shakerstarts to frost up (about 20 seconds). Pour into a pint glassor other large vessel with ice, and garnish it with a lime wheeland a pineapple chunk.

Guava Lava1. 50ml Old J Cherry2. 30ml Fresh Lime3. 25ml Funkin Guava4. 25ml Vanilla Syrup5. Ting top, around 20ml

Shake with ice, double strain into a long glass and top with ting, garnish with a slice of Guava and a mint sprig

Embrace with Passion1. 50ml Old J/Gold 2. 10ml Tiki Fire 3. 25ml Aperol4. 20ml Belsazar Dry Vermouth 5. 20ml Passion Fruit Syrup6. 2 dashes Angostura Bitters7. 25ml Lime8. 25ml Orange

Shake all ingredients together with ice until the shaker begins to frost. Strain into a tall glass with ice and garnish with a lime wheel.

Scorpion Sting1. 50ml Spiced Gold Rum2. 25ml fresh lime3. 25ml orange juice4. 10ml passion fruit5. 10ml orgeat

Shake all ingredients together, double strain over ice intoa coupe and garnish with a pineapple scorpion tail.

Café Colada1. 50ml Old J2. 20ml Khalua3. 20ml Coco Reál4. 50ml pineapple

Add all ingredients to a shaker and double strain over ice;garnish with a pineapple leaf.

Burnin’ Swizzle1. 35ml Old J 1512. 3 dashes absinthe 3. 3 dashes Angostura bitters4. 20ml lime5. 20ml sugar6. 50ml apple juice Swizzle all ingredients together and garnish with lime and nutmeg.

Cherry Pop1. 50ml Old J Cherry2. 15ml elderflower syrup3. 20ml lime4. 3 slices fresh watermelon5. 5 mint leaves

Briefly muddle the melon and mint, and then add all ingredients to the shaker and double strain over ice. Garnish with melon, mint and a glace cherry.

TWISTED COCKTAILS

Rockstar1. 50ml Old J spiced2. 10ml lime3. 25ml passion fruit funkin or 2 fresh passion fruits4. 25ml vanilla monin

Shake with ice, double strain into a coupe glass and garnish with a passion fruit shell filled with flaming Tiki Fire.

Sunset on the Amalfi

1. 25ml Old J Gold2. 10ml Tiki Fire (it is about the Sun, after all)3. 25ml Aperol4. 10/15ml Giffard Agave Syrup (depends how sweet you want to go)5. 20ml lime juice

Add all ingredients to a shaker, combine with iceand shake vigorously for 20 seconds. Pour into a coupe glass, squeeze orange zest over the drink and garnish withan orange twist on the side of the glass.

Old Bailey(because it tastes very like Baileys without any Baileys in it).

1. 25ml Old J2. 25ml Briottet Caramel3. 25ml Mozart Dark Chocolate4. 20ml chocolate syrup5. 50ml custard

Add all ingredients to a shaker, combine with iceand shake vigorously for 20 seconds. Pour into a large,high ball glass or milkshake glass over ice and garnish witha shard of dark chocolate.

Cherry Bakewell1. 50ml Old J Cherry2. 20ml orgeat3. 20ml lime4. 10ml cherry purée (Black Cherry Reál is very good)5. 1 egg white

Add all ingredients to a shaker, combine with iceand shake vigorously for 20 seconds. Pour into a coupe glassand try to balance a sliver of glace cherry on the stiff foam.(Near impossible, but give it a go.)

Peat ‘n’ Pod1. 3 Cardamom pods2. Zest of half a lime3. 50ml Old J Spiced4. 10ml Tiki Fire5. 20ml lime6. Bar spoon peaty whiskey7. Big bar spoon Giffard Agave Syrup

Heavily crush Cardamoms in glass then add lime zest and muddle further. Add the rest of ingredients except peaty whiskey.Shake with ice and double strain into coupe glass.Add bar spoon peaty whiskey and garnish with a lime twist.

Banana Man1. 25ml Bourbon2. 25ml Old J Gold3. Bar spoon créme de banane4. Bar spoon agave nectar 5. 3 dashes bitters

Stir all ingredients down for 1 minute and serve onthe rocks with a dried banana chip to garnish.

Salted Caramel1. 100ml custard2. 50ml Old J3. 25ml Briottet Caramel4. 20ml caramel syrup5. Big pinch of salt

Shake all ingredients with ice. Double strain into coupe and pour caramel syrup so it collects into the bottom of the glass.

Espresso alla Spezia1. 50ml Old J2. 25ml Mr Black3. 25ml espresso4. 10ml Monin Caramel Syrup

Shake with ice, double strain into coupe glass andgarnish with 3 coffee beans on the foam.

Black Forest1. 50ml Old J Cherry2. 25ml Briottet Créme de Cacao Blanc3. 10ml Mozart Dark Chocolate4. 20ml Black Cherry Reál 5. 1 large egg white6. 10ml lime juice7. 2 dashes Angostura bitters

Prepare coupe glass by adding half a glace cherry and asmall amount of chocolate fondant to the bottom of the glass.Add all ingredients to the shaker with ice and shake.Double strain into the glass and then add a little morepurée to the glass. Grate dark chocolate onto theegg foam using a potato peeler.

Raspberry Mule1. 25ml Old J Spiced/Cherry/Gold (see which works best)2. 25ml Chase Raspberry Liqueur3. 20ml fresh lime juice 4. 3 fresh raspberries (shaken)5. 15ml gomme syrup

Shake all ingredients together and serve in a tall glass.Top with 25ml ginger beer and garnish with amint sprig and a lime wheel.

Rhubarb and Rose1. 50ml Old J Cherry2. 25ml Briottet Rhubarb3. 10ml Rose Monin4. 25ml Rhubarb Puree (optional)5. 25ml Lemon Juice

Shake all ingredients with ice and double strain into a tall glass. Garnish with a rose and a mint sprig.To make the rhubarb puree, combine 300g of chopped rhubarb with 150ml of sugar syrup and simmer gently for 15 mins. Blend and sieve. If you don’t wish to use the puree use 10ml of gomme instead.

Old Flame1. 50ml Old J Cherry2. 25ml Creme de Peche, Briottet3. 25ml Orange juice4. 20ml Lime juice5. 20ml Grenadine

Shake with ice, double strain into wine glass, or similar, cap with crushed ice and pour the 20ml of grenadine through the crushed ice.

EASY PEASY COCKTAILS

Pina Colada1. 50ml Old J Spiced2. 25ml Real Coco3. 75ml Pineapple Juice4. ¼ Lime wedge squeezed, discard shell5. Garnish with Pineapple leaf.

Add all ingredients into the glass and stir vigorously with bar spoon until the Real Coco in dissolved. Add ice, leaf and straws.

Cherry Tonic1. 50ml Old J Cherry2. 25ml Briottet Rhubarb3. ¼ lime wedge4. Fever tree Indian tonic (Fever Tree Elder Flower Tonic or Fever Tree Mediterranean Tonic could work better but I have ran out)5. 1 dash rose water (optional but worth it)6. Garnish with mint sprig.

Add all ingredients to glass including lime shell, add ice, stir and garnish with lime sprig.

Punch my Peach1. 25ml Old J2. 25ml Briottet Peche3. 75ml Pineapple4. ¼ lime wedge, shell added to glass5. Garnish with lime wheel

Add all ingredients to glass except lime wheel, add ice and stir, garnish with lime wheel.

Summer Bloom1. 25ml Old J2. 50ml South West Cider Raspberry3. 1/8 Lime Wedge, shell added to glass4. Ting top5. Garnish with raspberries in the glass and mint sprig.

Add all ingredients to the glass except the raspberries and mint. Add ice, then 4 raspberries and stir, garnish with mint.

Mango Spice1. 50ml Old J spiced2. Old Jamaica Orange and Mango soda3. 1/8 lime wedge,shell added to glass

Add all ingredients to glass stir with ice

Sunburnt1. 50ml Old J Cherry2. Old Jamaica Ginger Beer3. 1/8 lime wedge,shell added to glass

Add all ingredients to glass stir with ice

It’s a Jing Ting1. 50ml Old J Spiced2. Ting3. ½ lime wedge, shell added to glass

Add all ingredients to glass stir with ice

Fruit Punch1. 50ml Old J Cherry/Spiced2. Old Jamaica Fruit Punch3. 1/8 lime wedge,shell added to glass

Add all ingredients to glass stir with ice