What is the 410 Technique? It means:
1) Mix your ingredients in a dry shaker and let sit for 10 seconds
2) Shake the ingredients without ice for 10 seconds
3) Fill with ice and shake for 10 seconds
4) Let the ice and cocktail rest in the shaker for 10 seconds

 

Rum-Based Cocktails

 

Beet It

1.5oz Bacardi Cuatro Rum

1oz Lemon juice

1oz Egg white

0.5oz 410 Citrus Infused Syrup

0.75oz Beet Shrub

Splash of prosecco

  • Combine ingredients in a dry shaker

  • Apply the 410 shaking technique

  • Double strain drink in a double rocks glass rimmed with
    beet powder mix

  • Top with Prosecco

  • Garnish with a paper-thin sliced beet rolled on a bamboo stick

Unknown Poet

1.5oz Bacardi Cuatro Rum

0.75oz Lime juice

0.75oz 410 Citrus Infused Syrup

A handful of basil sprig

1oz egg white or chick pea whey

Splash of soda

2oz Taylor Fladgate Port

  • Muddle Basil with lime juice and Citrus syrup.

  • Add Rum and egg white and dry shake for 10 seconds.

  • add ice and shake hard for 15 seconds

  • Add splash of soda in shaker and double strain in double rock glass with clear ice cube.

  • Add the port float with a float spoon about a pinkie thick

  • Garnish with lime wheel and Basil leaf

J-F’s Flu Shot

1.5oz Bacardi Cuatro Rum

0.5oz Galliano

1oz Lemon juice

0.5oz Honey syrup (3:1 Honey/Water)

0.5oz ginger syrup

3oz of chilled green tea

1oz Egg white 

  • Combine ingredients in a dry shaker

  • Proceed with the 410 technic

  • Garnish with lemon twist and candied ginger

Beets by J-F

1oz Egg white

1oz Lemon juice

0.5oz 410 Citrus Infused Syrup

0.5oz Smoked Beet Syrup

2oz Bacardi Cuatro Rum

  • Combine ingredients in a dry shaker

  • Apply the 410 techniques

  • Strain drink in a double rocks glass rimmed with beet powder mix

  • Top with Prosecco or Soda Water

  • Garnish with a paper-thin sliced beet rolled on a bamboo stick

Unknown Poet 2.0

0.75oz Lime Juice

0.75oz Basil Syrup

0.5oz 410 Citrus infused Syrup

Splash of Soda

1.5oz Bacardi Cuatro Rum

Taylor Fladgate Float on top

A bunch of Basil sprig

  • Combine ingredients together in a shaker filled with ice

  • Shake hard for 15 seconds

  • Double strain in a Collins glass filled with ice

  • Add the port float with a float spoon about a pinkie thick

  • Garnish with lime wheel and mint sprig

Beets me up Scottie

1.5 oz Bacardi Cuatro

0.5 oz St-Germain 

0.25 oz Galliano 

0.75 oz Lemon juice 

0.75 oz Beet Shrub

1 oz egg white 

Splash Prosecco 

  • Mix all ingredients in a shaker without ice. 

  • Add coil springs and let sit 10 seconds

  • Dry shake for 10 seconds

  • Add ice and shake 10 seconds 

  • Let sit 10 seconds and double strain in rocks glass rimmed with Beet powder

  • Garnish with a thin line of beet powder and spiral wt skewer

Beet Cute

1.5 oz Strathcona Spirit Ahoy Rum Soak Whiskey

0.5oz Galliano

0.5oz St-Germain

1oz Lemon juice

0.75oz Beet Shrub Syrup

0.5oz Honey syrup (3:1 Honey/Water)

2 bar spoon Greek Yogurt ( or 1 egg white)

  • Combine ingredients in a dry shaker.

  • Apply the 410 technique.

  • Strain drink in a double rocks glass rimmed with beet powder mix.

  • Top with Prosecco

  • Garnish with a paper-thin sliced beet rolled on a bamboo stick