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Licorice Allsorts | Mount Gay Rum | Taste and Tipple

Licorice Allsorts Cocktail

This reinterpretation of the early 20th–century Longines cocktail replaces brandy for Mount Gay Black Barrel rum. It employs a similarly unexpected combination of ingredients to yield a flavour reminiscent of Licorice Allsorts.

Course Drinks
Cuisine Cuban
Keyword Let's Get Blitzen, Licorice Allsorts, Mount Gay Rum, Pernod, Rum
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 1
Author Yvonne Langen

Ingredients

  • oz Mount Gay Black Barrel Double Cask Blend
  • 1 oz cold strong brewed Rooibos tea
  • tsp spiced demerara syrup
  • ¾ tsp Pernod
  • Garnish: lemon twist

Spiced Demerara Syrup

  • 2 cups demerara sugar
  • 1 cup water
  • 2 star anise
  • 1 whole vanilla bean
  • 6 whole cloves
  • 2 cinnamon sticks

Instructions

  1. Add all ingredients to a mixing glass and stir over ice until well-chilled.
  2. Strain into a chilled coupe glass.
  3. Express citrus oils from the lemon peel onto the surface of the drink. Rub the peel around the lip of the glass, fashion into a twist, and perch on the lip of the glass for garnish.

Spiced Demerara Syrup

  1. Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
  3. Cool to room temperature.
  4. Carefully strain the whole ingredients out of the syrup.
  5. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for about a month.