This Black Mout Montserrat cocktail recipe comes from Brixton restaurant, Caribe’. Also try their recipes for Trinidadian pelau, Trinidadian curry shrimp and Barbudian fish wata.

Looking for more summer cocktail ideas? Cool down with a long island iced tea, banana daiquiri, piña colada and more refreshing drinks.


  • ½ lime, juiced
  • 30ml Chairman’s Reserve Spiced Rum
  • 20ml Angostura Rum
  • 200ml Fever-Tree Smoky Ginger Ale or other ginger ale
  • a few dashes Angostura bitters
  • pineapple leaf, to garnish (optional)


  • STEP 1

    Fill a tall collins glass with ice, then squeeze over the lime juice.

  • STEP 2

    Tip in both rums, then top up with the ginger ale and shake over a few dashes of bitters.

  • STEP 3

    Slide the pineapple leaf, if using, down the side of the glass and top with the used lime half.


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