Justin Noel’s Top Five Rum Cocktails for Summer

By Cator Sparks June 10, 2013

You know we love to talk bourbon! But during the hot and humid summer not much can beat a damn good rum drank.

Shellback Rum is a new brand on the market and they are coming out of the gate a winner. Working with Barbados-based West Indies Rum Distillery (established in ye olde 1893) they have two products, a silver rum and a spiced rum. The spiced is a blend of unaged rum with a portion that has spent at least 12 months in a once-used American bourbon barrel (hey, looka there!). Once blended, Shellback is flavored with Cinnamon Bark Oil (Sri Lanka and Ceylon); Ginger Oil (China and Africa); Clove Oil (Madagascar and India); Nutmeg (Indonesia); Cassia (Vietnam and China); Vanilla (Madagascar) and Allspice (Caribbean). Dang, it sounds like Christmas!

Recently Shellback made a splash at the epic Manhattan Cocktail Classic event. They hired famed New York bartender Justin Noel (of Pranna, Breslin, Royalton and Goldbar fame) to come up with some thirst quenching rum based cocktails that he has shared below.

Let us know if you make one and send us a photo on Instagram at @TheManualStyle

The Olive Blossom:

2oz Shellback Silver Rum

.75 oz St. Germain

1 oz Pink Grapefruit Juice

.25 oz Simple Syrup

2 dashes of Lavender Bitters

Champagne Coup Glass

Edible Orchid Garnish

Twilight In Negril:

1.5 oz Jamaican Rum

1 oz Fresh Pineapple Juice

.5 oz Lime Juice

.5 oz Agave Nectar

.25 oz Apricot Liqueur

Shaken with ice

Strained into a coup

Pineapple Leaf for a garnish

Stout and Stormy:

2 oz Dark or Spiced Rum

.75 oz Fresh Lime Juice

.75 oz Demerara Syrup ( 2 cups of Demerara Sugar to 1 cup of water)

.5 oz Fresh Ginger Juice

Highball Glass

Crushed Ice

Dry shake contents

Pour into a empty highball glass

Add crushed ice to the top

Top with Abita Turbo Dog Brown Ale

Garnish with a Lime Slice and Candied Ginger

Don’t Tell Babo (From Employees Only):

Bacardi 8 Rum

Bianco Vermouth

stirred with Meletti

Dashes of Chocolate Bitters.

Served over ice

Cana Brava Hemingway:

2 oz Cana Brava Rum

.75 oz Lime Juice

.5 oz Fresh Pink Grapefruit Juice

.5 oz Maraschino Liquor

1 bar spoon of simple syrup

Lime wheel

Former Digital Trends Contributor

Cator Sparks was the Editor-in-Chief of The Manual from its launch in 2012 until 2018. Previously, Cator was covering…

Food & Drink

The best añejo tequilas to prepare for Cinco de Mayo

Drin anejo tequila this Cinco de Mayo

Tequila shot with salt

When it comes to drinking holidays, there are two that stand out. The first is St. Patrick’s Day with its green beer, Irish whiskey, and dry Irish stouts. The second is Cinco de Mayo with its tequila and Mexican beer. While we honestly don’t know why we celebrate St. Patrick’s Day, we do know that Cinco de Mayo is not a celebration of Mexico’s Independence Day (that’s in September). It’s the day to remember the Mexican victory over France in the Battle of Pueblo.

Over the years, to celebrate Cinco de Mayo, we’ve enjoyed our fair share of blanco tequila shots and light Mexican lagers. As we’ve grown, we’ve realized we prefer something with a little more complexity. That’s why this year we’re going to sip añejo tequilas instead.
What is an añejo tequila?

Food & Drink

Secrets revealed: Easy ways to elevate your cocktail game from a pro mixologist

How to improve your home mixology game

grasshopper cocktail

Making a top-notch cocktail is not implied. Even if you're working with a great drink recipe or all the necessary ingredients, you still have to execute. Fortunately, we know some people in the trade who have been turning out incredible cocktails for years.

That's certainly the case with Mike Milligan. He's the lead barkeep at Four Seasons in Oahu. From twists on classic cocktails to nailing a good egg white drink, he's the man for the job.

Food & Drink

Clams vs mussels: The differences explained

These two delicious ingredients are more different than you think

Seafood pasta

For whatever reason, shellfish has a rather high-maintenance reputation. Perhaps it's simply the lack of familiarity in many American households. Clams and mussels are indeed a delicious indulgence when dining out, but they are not necessarily a staple of weeknight dinners at home—at least, not necessarily in non-coastal states. Salmon or shrimp may be the fish that grace our tables on seafood night, but seldom mussels or clams. This may be because shellfish can be tricky and unfamiliar.

The truth is that both clams and mussels are impressive, delicious ingredients that are truly easy to prepare in a variety of ways. Whether steamed, broiled, baked, sauteed, or grilled, these beautifully briney little mollusks make for meals that feel elegant and sophisticated but with very little effort and usually a relatively small price tag. But what's the difference between these two shellfish, and how are they best used in your dishes at home?
Clams vs mussels: Similarities and differences