A wooden table topped with a rum cocktail, with silver cocktail shakers and a wedge of lime on the side

Black Mout Montserrat cocktail

  • serves 1
  • Easy

A punchy mix of spiced rum, ginger ale, lime and bitters come together in this quick and easy cocktail recipe from Brixton restaurant, Caribe’


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.



  • lime ½, juiced
  • Chairman’s Reserve Spiced Rum 30ml
  • Angostura Rum 20ml
  • Fever-Tree Smoky Ginger Ale or other ginger ale 200ml
  • Angostura bitters a few dashes
  • 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.