Rum Cocktails

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Washington Daiquiri 
2 oz Belle Rose Rum
1 oz Skip Rock Spiced Apple Liqueur
1 oz Fresh Lime Juice
¾ oz Simple Syrup
Fresh Mint leaves

Combine all ingredients in cocktail shaker with ice. Shake vigorously and strain.

Southern Sidecar
1 oz Belle Rose Amber Rum
¾ oz Nocino
¾ oz Spiced Apple Liqueur
¼ oz Lemon Juice
¼ oz Maple Syrup
 
Combine ingredients in martini shaker; shake vigorously for 30 seconds. Strain into a martini glass garnished with raw turbinado sugar rim. Winner of Seattle Uncorked 2014 Best Cocktail!

Skip Rock Dark and Stormy
2 oz Belle Rose Amber Rum
4 oz Ginger Beer
½ oz Lime Juice
 
Pour Belle Rose Amber Rum and lime juice into a copper mug, add ice cubes and ginger beer. Stir to combine. Drop a lime wedge into the  mug for garnish.

Old Snohomish
1 ½ oz Belle Rose Amber Rum
2 oz Sparkling White Wine
¾ oz Fresh Lime Juice
1 oz Simple Syrup
2 dashes Angostura Bitters
6 Mint Leaves
 
In a martini shaker combine mint, syrup, and lime juice and muddle. Add fresh ice, Belle Rose Amber Rum, and bitters. Shake vigorously for 30 seconds. Strain into a martini glass or over ice in a rocks glass; top with sparkling white wine. Garnish with a mint leaf. 

Skip Rock Hurricane
2 oz Belle Rose Amber Rum
2 oz Belle Rose Rum
2 oz orange juice
1 oz Skip Rock Raspberry Liqueur
1 oz lime juice
½ oz grenadine
½ oz simple syrup

Fill cocktail shaker halfway with ice. Combine all ingredients and shake for 30 seconds. Strain into tall glass and garnish with an orange wedge.

Belle Rose Rum Punch
1 part fresh lime juice
2 parts white sugar
3 parts Bell Rose Amber Rum
4 Parts water  (you may substitute fresh fruit and juice for part of the water)

Mix all ingredients well. Warm water may be used to dissolve sugar. Serve well chilled. If you use a cup as your measurement you will use a fifth of rum with "a shot left over for the cook."
-Recipe from Snohomish chef Terra of The Hungry Pelican
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Chocolate Spice
1.5 oz Belle Rose Amber Rum
¾ oz Skip Rock Nocino
¾ oz Chocolate Liqueur

Stir all ingredients with ice and garnish with orange zest.