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’

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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.

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Ingredients

  • 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)

Method

  • 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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