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Category: Rum

All The Z’s – Part 1 – The Zanzibar Cocktail

So remember how I got really pissy that The A-Z of Cooking didn’t actually deliver a Z?   Well, there’s some snappy aphorism somewhere which is something like “When life gives you lemons, make lemonade” or “Sisters are doin’ for themselves” which I can’t quite call to mind now.  But it’s something along the lines of “If life doesn’t give you Z’s stop your snivelling and get out there and make some Z’s.  So I did.  And here is the first in a mini-series of posts on food starting with the letter Z.  

Starting with the Zanzibar Cocktail!

This little beauty comes from the book The Cocktail by Jane Rocca.  

I feel like I always say this but damn!  This is good!

The main players are vanilla rum, passionfruit liqueur, cranberry juice, strawberries, blueberries and lime.  It’s sweet and fresh and the cranberry and lime add a tangy tartness so it is not at all cloying.

I made my vanilla rum, following the recipe here.  I did not add the simple syrup as thought this cocktail was going to be sweet enough.  Also, I had not planned far ahead enough to let the mix steep for 3 months so I also added some vanilla essence to the rum along with the bean.  I used it within about 3 weeks and it was fine.  Probably better if you wait 3 months but that’s for people are a little more organised! 

The recipe calls for crushed ice.  I tried to do it like that but both days I made this were ridiculously hot and the crushed ice was melting before I could even get it out of the blender. So I used ice cubes instead.

The Zanzibar is a glorious colour.  Just gorgeous!

When I was pottering around the internet I found this fabulous old travel poster for Zanzibar.

So I just had to make another so I could have a play…


This was a fun cocktail!  Perfect for a summer’s day on a tropical beach?  In Zanzibar maybe?  Or by your side in an inflatable flamingo drink holder while lazing in a pool.  Or just if you feel like something delicious to drink at any time.

Here’s the recipe:

Zanzibar Recipe

And if you want more flamingo’s in your life (and who doesn’t?) you might also want to try the Flamingo Cocktail which you can find here.

Have a great week.  I’ll be back with more Z’s in the not too distant!

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Thirsty Thursday – Airmail Cocktail

Gentlemen, don your fedoras and your double-breasted suits.  Ladies, it’s time to channel classic Chanel or Greta Garbo or Joan Crawford.  Because today we are stepping back into the glamour days of the 1930’s.  More specifically Cuba in the 1930’s so you might also want to put your mambo shoes on….because by the end of this post and after a few Airmails –  you might be doing your own little dance of joy. I certainly was.

I have added to the glamour by using a glass pilfered from her Maj herself!  Or bought at the Buckingham Palace gift shop…you can decide which of those

a) makes a better story

b) is actually the truth

and believe accordingly.

But first…let’s take some rum, of course, we’re in Cuba after all.  Then add a little honey for sweetness, lime for a sour note and to add that touch of glamour…what else but some bubbles….and voila…you have an Airmail.  The Airmail was created in Cuba to celebrate the height of technological sophistication (and social correctness) that was airmail.  You know, we may snigger these days but no one’s celebrating What’s App or FB Messenger with a cocktail.  Are they?  (Quickly googles…to ensure veracity of last statement).  No they are not!  Nor is anyone touting their social correctness either. 

But let’s set the scene..this is Cuba…around the time of the birth of the Airmail and a few more happy snaps of the objêt itself. 

Airmail3 Airmail4 Fun times!

For your own fun time, here’s the recipe!

Airmail recipeAnd for a semi related link, here is some brilliant dancing, much of it from the era of the Airmail, mixed to Bruno Mars.  This is my favourite youtube at the moment – I must have watched it about 100 times…and that’s just this week.  We do this song in my dance class and I only wish we were busting some of the moves featured here…

Why not pour yourself an Airmail and watch.  Hell, have two and join in!

Finally – if you love the thought of the rum, honey and lime but hate sparkling wine? 

Leave it out. 

Instead of an Airmail you now have a Honeysuckle. 

I hope you all enjoyed this post.  Ha…you didn’t honestly think I was going to let that golden opportunity for a pun pass with out comment did you?.  I just hope it got your stamp of approval.  I thought it was first class but if you feel that  failed to address the issue, or that my delivery lacked some punch feel free to express your opinion in the comments below.  Dont be a-freight….

Aaaaaaand, I’m done. 

Consider this post signed, sealed and delivered.

Have a wonderful week!

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History Happy Hour 1983 – The Kiwi

This week in History Happy Hour we are celebrating my home town and the running of the Melbourne Cup with this delicious Kiwi Cocktail.

kiwi cocktail 1First run in 1861, the Melbourne Cup is the richest “two-mile” handicap race in the world, and one of the richest turf races.  It is, in Australia, the race that stops a nation. 

It is run on the first Tuesday in November each year and here in Melbourne, we get a day off from work for the Cup.  A sneaky Tuesday off work?  Now that’s worth celebrating!

kiwi cocktail 2

The Kiwi Cocktail also specifically celebrates the 1983 winner of the cup, Kiwi.  Why are we celebrating 1983?  Well…you try finding a cocktail called Archer (first winner) or Protectionist (last year’s winner).  And if you do, send them my way!

And kiwi fruit are super delicious.  And very healthy.  So, you get a teeny bit of detoxing even as you are toxing.  And that can’t be a bad thing. 

Don’t let the pretty green colour of the Kiwi Cocktail fool you either.  With 75ml of  booze in it, The Kiwi has a kick like a prize-winning stallion!  So drink it responsibly…remember the Cup is a race for stayers not sprinters!

PSA over,  this is delicious and perfect for a lovely Spring afternoon as long as you take it easy!

History Happy Hour 1983 – The Kiwi

History Happy Hour  1983 – The Kiwi


  • 15ml Cointreau
  • 45ml Lemon Juice
  • 1 dash Sugar Syrup
  • 1 Kiwi fruit
  • 30ml Midori Melon Liqueur
  • 30ml Light Rum
  • Ice


  • Blend all ingredients with ice and strain into a highball glass. Garnish with a kiwi wheel on the glass and serve.

Happy drinking and good luck if you have a flutter!

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Birthday Cocktail – The Rum 007

Well, hello there, 

So remiss of me, we’ve been celebrating a while now and I haven’t offered you a drink.  Well, my parched friends, this is worth the wait.  Meet the Rum 007!

Rum 007 2This may be my favourite cocktail EVER. 

It’s sooooo good. 

And to think, because of the apricot brandy,  I was a bit scared of making it.  A few years ago I needed to buy some cherry brandy for a cocktail and it was disgusting.  Like that revolting fake cherry cough syrup you had to drink when you were young.  I was a very sickly child and I must have drunk a ton and a half of that stuff and the thought of it still gives me the horrors.

Thankfully, Apricot Brandy is utterly delicious.  Almost too good if you know what  I mean. 

 Of course if anything is called 007, you automatically think of Bond.  I could find no links to this recipe and JB although a Rum Collins apparently features in Thunderball. 

So, when in doubt, make it up…that’s totally a thing isn’t it?

Rum 007

My explanation for the story behind the name has nothing to do with a certain spy.  It’s simply that when you take you first sip, thinking the Apricot Brandy will be disgusting and cloying and sickly sweet, you say “Oh”…then the nutty sweet, tangy pineapply, rummy wonderfulness hits you and you say “OH”.  Then you want six more.  Because it’s THAT good. 

I found this recipe in the Margaret Fulton Cookbook which happens to be the selection current selection over at The Cookbook Guru.  My edition of this book, which incidentally is STILL in print dates from 1977 which is the same year The Spy Who Loved Me was released.

For those of you not familiar with Margaret she is a complete cooking Australian legend. It says so right on the Margaret Fulton stamp.  And Australia Post does not lie. Or make stamps of just anyone.  This lady is the grande dame, the mec plus ultra of Australian cooking.

Margaret Fulton StampAnd, as a heads up, back in the day, she made the most amazing cake, which I will attempt to replicate for my own birthday later in the year. You’ll have to wait til August to see that but, if I can pull it off it will be worth the wait. 

There are many reasons to love Margaret Fulton, but in terms of inventing an awesome cocktail, possibly based on James Bond? 

Nobody does it better!

And because it’s my favorite Bond song, here it is  

 ‘Kay, I’m done here, I have another six  five 007’s to drink….I like to call it quality control.  I couldn’t possibly give you a recipe that I hadn’t personally tested multiple times.

Here’s the recipe.

Rum 007 recipe Enjoy and have a fabulous week! 

Eight days to Pieathalon 2….I can hardly wait!!!

Two weeks still to go in the win a vintage cookbook comp!  Sign up, tell your friends!

Rum 007

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