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Bumbo Cocktail

Bumbo Cocktail

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  • Prep 10min
  • Total10min
  • Servings1

A toddy-esque classic that can be served hot.MORE+LESS-

ByNY Barfly

Updated September 21, 2014



dashes cinnamon (optional)


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  • 1

    Mix two ounces of rum with one ounce of water.

  • 2

    Add a spoonful of sugar and a few sprinkles of nutmeg.

  • 3

    Heat the entire mixture over the stove.

  • 4

    Pour into a mug and add cinnamon for extra festivity.

Nutrition Information

No nutrition information available for this recipe

What's the Difference Between Gumbo and Jambalaya?

Gumbo and jambalaya rank among Louisiana&aposs most loved dishes. Both contain the Holy Trinity of Cajun cooking, which consists of bell peppers, celery, and onion. Both traditionally contain some combination of meat and seafood, though you can also find vegetarian versions like gumbo z&aposherbes. Both contain rice. Similar, right? Well, a few notable differences set these dishes apart. Here&aposs an overview of gumbo vs. jambalaya.

  • 4 x 12-ounce bottles amber ale (1.3 liters in total)
  • 12 measures brandy
  • 2-1/4 cups water
  • 1/2 cup brown sugar
  • 1 lemon, sliced
  • 4 whole cloves
  • 1 cinnamon stick
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger
  • 2 measures hot water
  • 2 measures rum
  • 1 measure lime juice
  • 1 teaspoon sugar
  • ground nutmeg
  • 700 ml (2-1/2 cups) white rum
  • 1-1/2 liters (2-2/3 pints, or approximately 42 ounces) champagne or dry, sparkling wine
  • 1 liter (1-3/4 pints or 3-1/2 cups) lemonade
  • 700 ml (1-1/4 pints or 2-1/2 cups) white grape juice
  • 500 ml (18 ounces) orange juice
  • 1 punnet (or small basket) strawberries, halved

5 Colonial-Era Drinks You Should Know

Cast your memory back to grade-school history: Chances are that in between making tricorn hats out of construction paper and learning about George Washington's heroics, you weren't taught that John Adams began each day with a tankard of cider, that the Mayflower was loaded with barrels of beer, or that after the war, Washington traded his sword for a whiskey still.

That's because traditional histories don't usually mention that our colonial forefathers (and mothers) swam in a sea of booze from breakfast till bedtime. Whether they were working, writing, selling goods, getting married, or even fighting, early Americans were often tipsy—their incessant drinking a cultural extension of Old World beliefs that fermented beverages were safer than water. The colonial-era day didn't begin until after a dram of bitters or stiffener of beer. By the time the Revolutionary War began, the adults of the thirteen colonies drank an impressive amount of alcohol—the equivalent of several shots every day.

Due to their lust for drink, early Americans came up with a baffling variety of proto-cocktails from their slim culinary arsenal of rum, cider, ale, cream, sugar, molasses, eggs, spices and citrus. Some of the drinks they consumed—such as shrubs and hard cider—are again on the ascendance behind the bar others, such as Whistle-Belly Vengeance (bits of stale bread dropped into warm, sour beer, then sweetened with molasses) might deserve to stay lost to history.

These five lesser-known colonial-era drinks are simple and sometimes weird—but in their crudeness, they offer a sensory connection to the hardscrabble days and riotous nights before America became itself.

Once flip appeared in taverns in the 1690s, it would capture the colonial hearts and livers for a century to come. A blend of beer, rum, molasses (or dried pumpkin), and eggs or cream, flip was usually mixed in a pitcher and then whipped into a froth by plunging a hot fire poker (called a flip-dog) into its midst. The tavern keeper would then decant the singed creation into ceramic mugs or featherlight flip glasses.

The composition of flip varied from tavern to tavern, and sometimes so did its name—from Bellow-Stop and Hotch-Pot to Yard of Flannel and Crambambull. The most vaunted flips were rendered velvety by pouring the drink several times between two pitchers until well-blended.

To make a basic colonial-style flip, fill a pitcher with two beaten eggs, two ounces of rum and a tablespoon of superfine sugar (or molasses) and beat to combine. In a saucepan, heat eight to 10 ounces of brown ale over a low flame until it begins to steam. Slowly pour the warm beer into the rum-egg mixture, then pour the drink back and forth between vessels until blended. Decant into a pint glass, shave some nutmeg over the top, and serve—it's sort of like drinking liquified earth, but it has its charms.

Stone Fence

Colonel Ethan Allen certainly didn't require liquid courage, but a few nights before he and the Green Mountain Boys raided Fort Ticonderoga, that's just what he sought. This drink was a popular, bracing blend of hard cider and rum, and Allen and his men downed plenty of them in the days before their pre-dawn raid of May 1775.

Though Allen and his crew usually hung their caps 47 miles south at Bennington, Vermont's Catamount Tavern, their local in the days before the raid was Remington's Tavern in Castleton its room must have roared with testosterone as 80+ armed ruffians drank in its chambers.

Want to drink like they did? It's easy. Drop two ounces of dark rum in a glass, then top with hard cider—preferably one with a touch of residual sweetness. For a modern touch, garnish with a lemon twist.


When combined with eggs or cream, alcohol's supposed nutritive powers were thought to multiply—which might explain the overwhelming popularity of posset, a blend of ale, cream and spices that was often swilled at weddings.

A syllabub is a sibling to posset, but uses wine or cider as its base and gains visual drama from the cloudlike egg whites that are spooned on top. Want to try it? In a measuring cup, combine five ounces of inexpensive floral white wine (these days, try Torrontes) with two or three ounces of cream, a spoonful of sugar, and the juice of half a lemon. (In lieu of sugar, a nontraditional tablespoon of maple syrup can add sweetness). Stir to combine. In a separate bowl, beat two egg whites with a dash of sugar until somewhere between frothy and peaked. Decant wine mixture into a favorite glass, spoon over thickened egg whites, and shave over some nutmeg. The flavors are akin to lemon ricotta cheese.


Colonial drinkers didn't bother chasing their shots with beer—they simply imbibed them together. Flip was one example of this—and Rattle-Skull was another. Though the term was English slang for a chatty person, the name of the drink was probably more descriptive of what one could do to your brain.

On its surface, this blend of dark beer, rum, lime juice, and nutmeg doesn't seem to differ much from the other rum-based drinks of the day. Yet it packed a wallop from its proportions: three to four ounces of hard liquor (usually an equal split between rum and brandy) are dropped into a pint of strong porter, tarted up with the juice of half a lime and then showered with shaved nutmeg. This bad-ass drink is a dangerously smooth and stultifying concoction.


Sangaree was the colonial-era precursor of sangria, the Spanish wine-based drink. Though six versions of sangaree would appear in Jerry Thomas' Bar-Tenders' Guide of 1862, the drink's roots stretched further back: Sangaree supposedly originated in London in the mid-1700s, long before the term "cocktail" was in use. Sangaree became popular in the West Indies and later, the colonies.

Instead of Rioja or some other Spanish red, this wine-based punch drew on fortified wine such as Madeira or port. Combined with lemon juice, sugar, and nutmeg, it was served singly in its own glass, rather than from a communal bowl. Using fortified wine lends the drink a slightly more brooding quality than sangria.

Not Cocktail of the Week #75: Bumbo & Rum Manhattan

Not Cocktail of the Week #75: Bumbo & Rum Manhattan
For this week’s installment of NCotW, I wanted to start honoring my commitment to feature more rum drinks and start by sharing a couple deliciously simple rum cocktails while I slowly acquire the necessary pieces for some proper Tiki drinks. Additionally, with the slowly building backlash against overhyped and overpriced bourbon, now is a great time to start investing in some nice rums and learning to appreciate them to the same respect.

As an avid reader of David Driscoll’s blog where he shares his thoughts as spirits purveyor for K&L Wine Merchants, when I saw mention of Smuggler’s Cove, an amazing Tiki bar here in San Francisco, following a series of posts on his visit to Guyana and the El Dorado distillery (links below), I paid it special attention, particularly to the recipes included at the end from Martin Cate, owner of Smuggler’s Cove and rum god (holy shit this sentence has so many commas). Smuggler’s Cove is the biggest single account for El Dorado rum in the entire country and this indirect endorsement of El Dorado made getting a bottle of El Dorado for my bar a relatively high priority. I’ve recently fulfilled this by getting a bottle of El Dorado 12, which has allowed me to try some of the cocktails suggested by Martin Cate to feature the unique flavors and character of this demerara rum. Additionally, by returning to the basics for these cocktails, I feel it has helped me gain a better understanding of rum and its potential uses in other classic cocktails.
The Bumbo cocktail is one of the world’s oldest, yet rather unknown, cocktails. It and its better known cousin, Grog, hail from the Golden Age of Piracy in the 1600s. Grog, the preferred libation of the British Royal Navy following the conquest of Jamaica in 1655, was a solution to many of their problems, which were 1) the difficulty of keeping fresh water on extended voyages, 2) the lack of vitamin C resulting in scurvy, and 3) the propensity of sailors saving their daily rum rations to get drunk. For Grog, rum was diluted with water with a bit of lime to mask the foul taste of stagnant water. Admittedly this drink seems to have been borne of necessity and sounds relatively unappealing. On the other hand, pirates which did not need to sail such long distances, had no worry of scurvy, did not have rules against drunkenness, and had access to better rum, preferred drinking Bumbo, a simple concoction of sweetened rum with nutmeg. The popularity of Bumbo, a stronger and much more palatable cocktail, persisted at least through the mid-1700s, as it has been recorded that George Washington, founding father of the USA, served it to prospective voters while campaigning in 1758.

via Martin Cate, owner of Smuggler’s Cove, 2014

2 oz El Dorado rum (8 or 15-year preferred)

0.25 oz 1:1 demerara simple syrup
Stir in a highball glass and garnish with grated nutmeg

This is a really pleasant variation on an Old-Fashioned (NCotW link whose lighter body and flavor seems especially well-suited for a warm evening, but whose spice profile can be appropriate for the holiday season. I guess I’m trying to say that this can be a year-round cocktail. In any case, in terms of its taste, I first get very clear notes of sugar, baking spice and vanilla in the nose, which are unsurprising with the components of this drink being an aged demerara rum garnished with nutmeg. On the palate, it is surprisingly light-bodied, in contrast with an Old-Fashioned which feels a bit more substantial, and extremely smooth. The demerara sugar flavor is prominent, with some fruit and spice notes on the finish. I think this is a great way to get familiar with a nice rum as it allows the rum character to really shine through. I’ve also had great success using other aged rums, such as Ron Zacapa 23, for an Old-Fashioned, though using some bitters instead of the nutmeg. I think the nutmeg is a particularly nice touch for a rum-based Old Fashioned as it brings a bit of the familiar Tiki profile to the nose without significantly affecting the rum flavor.

As previously mentioned, Grog is a close relative to the Bumbo, which differs by adding a portion of lime juice to help combat scurvy on long sea voyages, but I wanted instead to use this section to look at the other cocktail mentioned in the post from Smuggler’s Cove and conveniently also have a chance to revisit one of my favorite classics, the Manhattan (NCotW link. Steve Giles, another bartender at Smuggler’s Cove gives his recipe for a Rum Manhattan.

via Steve Giles, bartender at Smuggler's Cove, 2014

2 oz El Dorado 12 Year Old rum

1 oz sweet vermouth (Dolin recommended)

1 dash Regan’s orange bitters

1 dash Angostura bitters
Stir, strain.

I already love Manhattans, it being one of the first cocktails I fell in love with, and using a nice demerara rum in place of rye is a great twist that I’ve only recently appreciated. I chose to garnish mine with some cherries because to me they are an integral part of a Manhattan, but I do note that they appear to be missing in the post on Smuggler’s Cove. I think the suggestion of Dolin Rouge as the sweet vermouth is very wise in this situation as its fruity profile complements rather than competes with the lighter bodied rum which would be the case with the more assertive herbal profile of other vermouth such as Carpano Antica. The nose of my Rum Manhattan is very familiar with the sweet herbal notes from the Dolin Rouge mingling with the Angostura bitters spice profile. I noted a light caramel note peeking through as well. Similar to the Bumbo, I find that this rum is initially very mild on the palate, but gently and smoothly transitions to a robust and full-flavored cocktail. Flavor-wise, it starts with the fruity tang and spice of sweet vermouth before allowing the luscious and full-bodied dark caramel and sugar notes from the rum to shine. The finish is less spicy than the rye Manhattan I am accustomed to and in its place is a pleasant lingering warmth in the mouth.

Thanks for reading this week’s installment of NCotW. Maybe this will inspire you to go out and pick up a bottle of demerara rum, particularly if you already enjoy either an Old-Fashioned or a Manhattan. As someone relatively uneducated about rum, I’d really love to know what difference in flavor I might expect from the other rums in the El Dorado line and why they prefer using the 8 or 15-year for the Bumbo. If you’d like to support me and further my education, any of the cocktail books on my Amazon wishlist (link) would be well-received and well-timed for my birthday next month. Otherwise, a smaller contribution in the form of reddit gold is always appreciated as I’m on my last month and it helps me keep on top of the weekly discussions. Finally, if you would rather donate your time to support me, I’m always open to guest contributions in which you can share a cocktail near and dear to your own heart. Between the goal of having some Tiki cocktails in NCotW and a special secret side project, we should have an exciting summer. Hope you’ve enjoyed this week’s post, I’ve got a great simple cocktail that has somehow slid under the radar planned for next week, but until then, cheers!

Queen of the Waterfront: A Cocktail Recipe With Bumbu Rum

While fictional characters like Long John Silver, Captain Jack Sparrow and Captain Hook pop into our minds when we think of pirates, did you know that in real-life, there was actually a New York-based female pirate named Sadie Farrell?

Although we don’t condone piracy, or any acts of violence here at Girls on Food, the story of Sadie and her gangs of New York history is a fascinating read.

When our friends at Bumbu Rum asked me to come up with a cocktail recipe for our readers, I decided to use the underworld of late-1800’s New York as inspiration (Pirates of the Caribbean has inspired too many cocktails).

Bumbu Rum is small-batch, hand blended and uses all-natural native Caribbean spices called “Bumbu”. Bumbu Rum has complex flavor notes including a butterscotch and banana aroma with a subtly sweet but tobacco-leaf pop in the finish.

Since these flavors work well with festive, citrus flavors, I decided to pair it with calamansi juice. Traditionally calamansi juice is sipped on in the Philippines but it’s growing a following in the states. The toasted sesame syrup used in this cocktail adds an unexpected toasty flavor to every sip. I make a bigger batch of syrup with this recipe, since it has versatility for other cocktails, coffee drinks and baking. When making this syrup, the toasted seed scent is heavenly, so make sure to take a moment to appreciate this aroma.

I’m dedicating this cocktail to the famous female swashbuckler, later known in history as the Queen of the Waterfront. If Sadie was still with us today, we could see her sipping on one of these before a stroll on the Hudson River.

Queen of the Waterfront

Queen of the Waterfront Cocktail

1.5 oz Bumbu Rum
1 oz Calamansi Juice (no sugar added)
.075 oz Toasted Sesame Seed Syrup (see below)

Straining sesame seeds to create syrup

In a sauce pan, add 7 tablespoons of sesame seeds to a dry skillet and toast until they’re a light golden brown. Make sure the seeds don’t turn black and remove from heat.

Then, make the simple syrup. In a sauce pan, pour 1 cup of water, add 1 cup of white sugar and heat until sugar has dissolved into the water.

Bring the simple syrup up to almost a boil and add toasted sesame seeds. Allow to the seeds and syrup to steep overnight. Strain the seeds.

In a shaker, combine rum, toasted sesame seed syrup and calamansi juice. Shake with ice for 5 seconds. Strain into rocks glass. Garnish with toasted sesame seeds.

Bumbo Cocktail - Recipes

Bumbu The Original. Bumbu is an Indonesian word for a blend of spices. I’m sure I have also seen terms such as Bombo and Bumbu, used to describe mixed drinks made by Pirates and other historical figures. These drinks have been composed of rum, water and varying spices.

This rum has proved to be very popular over the past couple of years. It has also proved to be very controversial. Bumbu The Original titles itself as The Craft Rum. They note that their rum, which is “hand crafted” using 8 different sugar cane varieties is aged for up to 15 years.

Bumbu The Original is based on the “original recipe” created by 16th and 17th century sailors of the West Indies, who blended native Caribbean ingredients into their rum and called it “Bumbu”. Making it to their marketing says “truly the original craft spirit”.

They also state “Using the same all-natural native spices and no artificial colors or flavors, our rum is an authentic revival of this piece of Caribbean history, distilled in small batches and blended by hand. We’re pretty sure our great-great-grandfathers would approve”

Quite what comprises a small batch today I am not entirely sure. Much like “craft” it is a term which doesn’t really have any specified definition that has to be adhered to. It can be plonked on pretty much anything and its meaning is rarely quantified. It certainly isn’t with Bumbu. The rum in the blend comes from WIRD (West Indies Rum Distillery). If information on Diffords Guide is correct, then WIRD currently operates two Pot Stills. Which may or may not be the source of the “small batch” rum they use in this. I’m not convinced to be honest.

On the Bumbu website, they also make a big fuss about the presentation. Particularly the weight of the bottle and the oversized “real” cork used. Presentation is pretty much what I would expect from a Rum Brand like Bumbu to be honest. Very Pirate-ey.

Bumbu is widely available in the UK for around £35 for a 70cl bottle. Although it is noted as being a rum, it is only 35% ABV so is really a rum based spirit drink. Once again the EU countries are extremely lax about the classification of this “rum”. So it is easily passed off as being a rum. Even if EU law defines it isn’t.

So what we have here is really a Spiced Rum type drink, which is trying to pass of an air of authenticity and heritage. I think it’s all just a load of bollocks, to be honest. Yes in the 16th and 17th century sailors, pirates, plunderers and admirality might well have “spiced” their rum. But they weren’t adding spices to 15 year old rum! Rum back then will have been as rough as a badgers arse and probably tasted like one as well.

So lets see what joys this has in store for us.

When poured Bumbu The Original is a dark brown with orange tinges. It leaves legs on the glass. Which is no surprise as it measured at 40 g/L of additives. If this was marketed as the Spiced Rum Based Drink it is, instead of as you can see from the advert above it is noted as being “The Craft Rum” I wouldn’t have much of an issue with this. Whilst they do admit it’s flavoured and spiced they are also quite happy to keep up the illusion this is a “real rum”. This irritates me. Prior to reviewing Bumbu I had tried it at a couple of rum festivals. So we may as well see exactly what we have in this bottle.

The nose smells very sweet. Llashings of caramel and toffee. It reminds me of Banoffee Pie, as it has a lot of sweet confected bananas. Think cheap bottled Banana milkshake. Foam banana sweets even Candy Rock. Beneath this is further saccharin like sweetness, which smells like cheap strawberry flavoured boiled sweets.

I’ve never really seen spirits as being drinks I would associate with underage drinking. Vodka aside, most children won’t find any appeal from the likes of Scotch Whisky or Gin. Spiced Rum I guess can appeal to a younger palate. Even with Spiced Rum (or Spiced Spirit Drinks) there is usually a “bite” of alcohol which might turn the “youth” off. Not so with this concoction. It barely even tastes like alcohol in any way shape or form. It hardly tastes like you are drinking an alcoholic drink at all. If you served this in a cocktail I would assume you had given me a mocktail,

The 35% ABV makes it very thin and the sheer amount of artificial tasting banana, toffee and the huge onslaught of saccharin sweetener makes this have no burn or rum taste whatsoever. It is pretty much like imbibing sugary sweet water. Even someone with zero experience of knocking back spirits could drink “shots” of this. Which is pretty much what it tastes like. Those cheap holiday shots you buy because a pretty girl (or hunky bloke for the ladies, or indeed men, should they be inclined that way) is selling them.

So, what do we have as a sipper? Well we have a virtually neutral alcohol based spirit which is hugely dosed with cheap banana and toffee flavouring. 15 Year Old rum? If there is a 15-year-old rum in this blend its like giving someone a 10p Harrod’s Gift Voucher. Pointless.

As with most rums like this, after the initial burst of confected over the top sweetness it just disappears to nothing. No mid palate and definitely no finish not even the slightest hint of alcohol burn. Maybe a little bit of woodiness as it goes down. I wouldn’t go as far as saying oak though, more like its had a wood stave dipped in it briefly.

Mixed this works, if you want a cloying Rum and Cola or Rum and Ginger Beer. The website suggests cocktails but I really don’t want to waste much more time and expense on this shit.

A work of pure fiction and one of the worst flavoured/Spiced rums out there. It’s absolute rubbish. Cheap flavoured alcohol. What appalls me the most is that some Rum Reviewers have given this reviews, which suggest it is worth your time as a rum.

Now that really is a joke.

This is about as Bajan as Jellied Eels. And just as nauseating. At £35 you could get yourself some absolutely outstanding Bajan rum. Do yourself a favour and do exactly that.

This post may contain affiliate links. As a result I may receive commission based on sales generated from links on this page. Review scores are not affected by or influenced by this.

In a blender, add the ice and all of the liquid ingredients. Blend until smooth.

Pour into a chilled hurricane glass. Serve and enjoy.

  • This recipe can fill a tall hurricane glass or three smaller glasses. If you have leftovers, keep it frozen until you're ready for the next round.
  • Use your freezer to store a party's worth of bushwackers that are prepared in advance. Just let the drinks warm up a bit—obviously, not enough to melt—before serving so they're drinkable.
  • There's a lot going on in the bushwacker, so there's no need to go overboard on the rum. A good, inexpensive rum will work and if you don't have dark rum in stock, any rum will do.
  • Use your favorite coffee liqueur or, if you're feeling crafty, make your own coffee liqueur.
  • Crème de cacao is a popular chocolate liqueur, and many brands produce it. The dark variety will add to the bushwacker's flavor and color, but the white version works just as well.

Why Is It Called a Bushwacker?

The name "bushwacker" has a few meanings. It's often used in Australia and New Zealand for someone who lives in "the bush." In the U.S., it can refer to a person who wanders off the path in the woods. Historically, it was used to describe the American Civil War guerillas who didn't pick a side. This freewheeling, wild spirit may be why the cocktail picked up the name.

Where Was the Bushwacker Created?

The bushwacker cocktail's origin lies in the Virgin Islands. The story goes that the then-owner of the Sandshaker Lounge in Pensacola, Florida, enjoyed a drink called the bushwacker while visiting Sapphire Beach Village on the island of St. Thomas. Back in Florida, the staff at the Sandshaker devised their own take on the delicious cocktail, and it quickly became a hit. Today, bushwackers are enjoyed at bars far away from any ocean, and there are countless interpretations of the cocktail.

Recipe Variations

  • Add as much ice as you like to change the bushwacker's consistency. You might even like to start with 1/2 cup (about 2 or 3 average-sized ice cubes), blend it up, and add more for a slushier drink.
  • Skip the milk and use a scoop of ice cream instead ice cubes can be added for volume.
  • Make it dairy free by using vanilla soy milk or almond milk.
  • The recipe that some claim is the Sandshaker's original bushwacker uses 4 ounces each of cream of coconut, half-and-half, and vanilla ice cream, 2 ounces of coffee liqueur, 1 ounce each of black rum and both varieties of crème de cacao, and 2 cups of ice. It's blended, poured into two glasses, and each is topped with 1 ounce of 151-proof rum.
  • Some bushwacker recipes use just vodka, while others combine vodka and coconut rum.
  • Amaretto and Irish cream are often used together when they make an appearance in bushwackers.
  • A small shot of triple sec can give any bushwacker a citrus twist that's quite delicious, particularly with vodka.
  • Bottled piña colada mix is sometimes used instead of cream of coconut. Adding the pineapple element takes away from the chocolate intention of this cocktail just a bit.

How Strong Is the Bushwacker?

Most frozen cocktails are generally low-proof drinks. This bushwacker weighs in at about 6 percent ABV (12 proof), but it is easy to overindulge. It can become too strong when the liquor is overpoured and the sweet taste brings you back for more. It's also important to keep in mind that frozen drinks are often enjoyed in the hot sun by drinkers who don't eat enough food to absorb the alcohol. Take it easy with delicious drinks like this, and be sure to drink plenty of water when partying in the summer.

Recipe Summary

  • 1 lime wedge
  • 1 tablespoon celery salt, or as needed
  • ice cubes, as needed
  • 1 fluid ounce vodka
  • 1 dash Worcestershire sauce, or to taste
  • 1 dash hot pepper sauce (such as Tabasco®), or to taste
  • 8 fluid ounces tomato and clam juice cocktail (such as Clamato®)
  • 1 celery stick

Wet the rim of a cocktail glass with the lime wedge set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.

Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.

12 Drinks of Christmas – Day 8! Try Bumbu Rum Co. for Tasty Crafted Rum Cocktails!

Bumbu Rum might seem to be a new kid on the block in terms of spirits, but it goes back centuries. There are two different Bumbu Rums: original and the blend. The original is based on the original 16-17th century recipe (see below for more details)

Here’s the Bumbu story or stories since there are two: one for the Original, one for the Blend! (The content of the stories is from the Bumbu website:
The Original:

Our flagship Bumbu Rum is based on the original recipe created by 16th and 17th century sailors of the West Indies, who blended native Caribbean ingredients into their rum and called it “Bumbu” – truly the original craft spirit.

Using the same all-natural native spices and no artificial colors or flavors, our rum is an authentic revival of this piece of Caribbean history, distilled in small batches and blended by hand. We’re pretty sure our great-great-grandfathers would approve.

Cocktails For The Holidays

Bumbu is serving up two sure-fire cocktail hits for year-end entertaining.
First is the “D6” holiday cocktail, pictured above, a gorgeous and elegant deep red, with the right amount of sweetness and fizz!

This cocktail is a modern spin on the Mai Tai – one of the Top 10 most popular cocktails searched this year on Google! This wildly popular Tiki drink is sure to be a crowd pleaser!

The “Freaky Tiki”
Courtesy of Liquid Lab, New York, NY.

60mL Bumbu rum
30mL Pineapple juice
15mL fresh lime juice
15mL Campari Mixed 50/50 with Grenadine (Bittersweet)
15mL Orgeat Almond syrup
2 dashes of Angostura Bitters

Combine all ingredients and shake.
Strain over fresh ice.
Garnish with rosemary sprig.

This is one amazing rum! It’s definitely worth the effort to find it and buy it! Do buy a back-up bottle too because this rum will vanish faster than most!!

Bumbo Cocktail - Recipes

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Rum cocktails are often associated with tropical drinks, such as the many Tiki-influenced cocktails available today. Cocktails with rum are also linked with the great cocktails of Cuba and the Caribbean, such as the Daiquiri and the Mojito. Other rum cocktails which have stood the test of time include the Cuba Libre and the Hemingway Daiquiri, named in honour of that famous cocktail drinker, Ernest Hemingway. Most Tiki-style drinks are cocktails with rum and classics such as the Zombie and the Mai Tai are as popular today as they were back in the 1940s, when they came storming on to the scene on the West coast of America.

Passion Fruit Daiquiri

Ingredients List

25 ml Bacardi Rum
25 ml Passoa
25 ml Lime Juice
12 1/2 ml Sugar Syrup
1 Passion Fruit

Did you know?

In Colombia the purple passion fruit is referred to as "gulupa" to distinguish it from the yellow passion fruit.

Raspberry Mojito

Ingredients List

50 ml White Rum
15 ml Raspberry Liqueur
25 ml Lime Juice
35 ml Soda Water
2 Bar Spoons Superfine Sugar
5 Raspberries
8 Mint Leaves

Did you know?

Raspberries come in many colors besides red: there are also black, purple and gold raspberries.


Ingredients List

50 ml White Rum
20 ml Manzanilla Sherry
20 ml Lime Juice
20 ml Pineapple Syrup
Maraschino Cherry

Did you know?

The dessert sherries are usually colored and sweetened by the addition of dark, syrupy wines.

“Blue Dog” Zombie

Ingredients List

12 1/2 ml Plantation Overproof Rum,12 1/2 ml Goslings Bermudan Dark Rum,12 1/2 ml Chairman's Reserve Spiced Rum,12 1/2 ml Chairmans Reserve White Rum,12 1/2 ml Gabriel Boudier Apricot Brandy,12 1/2 ml Gomme Syrup
25 ml Lime Juice
25 ml Orange Juice
25 Pineapple Juice
1 Passion Fruit

Did you know?

The original Zombie first appeared at Don the Beachcombers in Hollywood in the 1930s.

Guinness Daiquiri

Ingredients List

37 1/2 ml Gold Rum
12 1/2 ml Orange Liqueur
25 ml Lime Juice
25 ml Sugar Syrup
25 ml Guinness

Did you know?

A pint of the good stuff contains only 198 calories.

Rum Bongo

Ingredients List

37 1/2 ml Rum
12 1/2 ml Apricot Brandy
50 ml Guava Juice
50 ml Mango Juice
50 ml Orange Juice
12 1/2 ml Lime Juice
12 1/2 ml Passion Fruit Syrup
Orange Slice

Did you know?

Guavas have 5 times the Vitamin C of oranges.

Silver Ghost

Ingredients List

37 1/2 ml Rum
12 1/2 ml Velvet Falernum
25 ml Lime Juice
25 ml Apple Juice
12 1/2 ml Rock Candy Syrup
2 Cardamom Pods
dash Egg-White
Lime Wheel

Did you know?

Noisy, troublesome ghosts are known as poltergeists.


Ingredients List

37 1/2 ml Gold Rum
25 ml White Rum
25 ml Dark Rum
splash of 151 proof Rum
12 1/2 ml Apricot Brandy
12 1/2 ml Simple Syrup
37 1/2 ml Pineapple Juice
25 ml Lime Juice
Mint sprig and Orange wedge

Did you know?

In the "Catch a Falling Star" episode of Quantum Leap, a number of the characters order Zombies.

Yellow Submarine

Ingredients List

37 1/2 ml Vodka
12 1/2 ml White Rum
12 1/2 ml Banana Liqueur
Banana Slice

Did you know?

The real Beatles only participated in the closing scene of the 1968 film "Yellow Submarine".

Z Street Slammer

Ingredients List

30 ml Rum
20 ml Banana Liqueur
20 ml Pineapple Juice
5 ml Grenadine Syrup

Did you know?

Ideally, this cocktail should use Meyer`s rum, which is not really appealing on its own but great in mixed drinks.

Yaka Hula Hickey Dula

Ingredients List

37 1/2 ml Dark Rum
37 1/2 ml Dry Vermouth
37 1/2 ml Pineapple Juice
Pineapple Chunk

Did you know?

This cocktail was inspired by the popular Hawaiin song of the same name.

Yellow Bird

Ingredients List

25 ml Light Rum
25 ml Dark Rum
5 ml Galliano
juice of 1/2 Lime
30 ml Orange Juice
Maraschino Cherry

Did you know?

This cocktail is similar to the Screwdriver, only it replaces the vodka with 2 types of rum.

Yule Mule

Ingredients List

50 ml Light Rum
70 ml Cranberry Juice
Top-Up Ginger Beer
Mixed Berries

Did you know?

Native Indians used cranberries as red dye.

Winter Cocktail

Ingredients List

50 ml Rum
juice of 1/2 Lime
1 teaspoon Sugar
1 teaspoon Ginger Liqueur
1 teaspoon Pimento Dram
2 dashes Angostura Bitters

Did you know?

Pimento Dram is a spicy, berry-flavoured liqueur of the Caribbean, which is difficult to find.

Witch Doctor

Ingredients List

50 ml Dark Rum
100 ml Dr.Pepper
Lime Wedge

Did you know?

In 2008, Dr Pepper announced that it would give a free soda to everyone in America if Guns-n-Roses released its album, "Chinese Democracy", during the 2008 calendar year.

Xalapa Punch

Ingredients List

2 cups Hot Black Tea
1 cup Honey
1000 ml Amber Rum
1000 ml Apple Brandy
1000 ml Dry Red Wine

Did you know?

Punch was introduced from India to England in the early 17th century.


Ingredients List

12 1/2 ml Tia Maria
dash of Rum Cream
12 1/2 ml 151 Rum

Did you know?

Tia Maria was invented by Dr. Evans in Jamaica after World War 2. He invited acquaintances from his country club to try various formulas at his lab until the final version was accepted.


Ingredients List

37 1/2 ml Light Rum
25 ml Vodka
37 1/2 ml Pineapple Juice
25 ml Lemon Juice
12 1/2 ml Sugar Syrup
Mint Sprig

Did you know?

A fantastic Tiki concoction developed by legendary mixologist Trader Vic


Ingredients List

12 1/2 ml Tequila
12 1/2 ml White Rum
dash of Lime Juice

Did you know?

White rum is also known as "light" rum or "silver" rum.

Toro Rojo

Ingredients List

25 ml White Rum
1 can Red Bull
3 teaspoons of Turbinado Sugar
8 Mint Leaves
1 Lime

Did you know?

Turbinado is another name for raw sugar, which still has its molasses content intact.


Ingredients List

25 ml Whiskey
25 ml Vodka
25 ml Rum
25 ml Tequila
1 teaspoon Sugar

Did you know?

3 out of 4 tornadoes in the world happen in the United States.

Tom & Jerry

Ingredients List

1 dash Brandy
12 1/2 ml Rum
1 whole Egg White
1 whole Egg Yolk
1 teaspoon Sugar

Did you know?

The "Tom and Jerry" was devised by sports writer Pierce Egan in the 1820s.

Tokyo Iced Tea

Ingredients List

15 ml Gin
15 ml Vodka
15 ml Tequila
15 ml White Rum
15 ml Melon Liqueur
25 ml Lemon Juice
30 ml Gomme syrup
splash of Lemon-Lime Soda

Did you know?

Sumo is Japan`s national sport, although baseball is also very popular.

The Modernista

Ingredients List

50 ml Scotch Whiskey
12 1/2 ml Dark Jamican Rum
1 teaspoon Absinthe
12 1/2 ml Swedish Punsch
12 1/2 ml Fresh Lemon juice
2 dashes of Orange Bitters.

Did you know?

This drink is also called the Modern Maid cocktail.

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