AH RIISE
  PRODUCTS BUY HISTORY DOWNLOAD COCKTAILS CONTACT DANISH    

COCKTAILS

 
WESTINDIAN HURRICANE

WESTINDIAN HURRICANE

Glass: Hurricane
Garnish: Orange spiral on the glass edge and maraschino cherries floating on top.
Method: Shake all ingredients with ice and strain into an ice-filled glass.
 
3 cl. A.H.Riise X.O. Rum
3 cl. A.H.Riise Navy Rum
1½ cl. Giffard Vanilla Madagascar The liqueur
6 cl. Freshly squeezed orange juice
6 cl. Freshly squeezed pineapple juice
3 cl. Giffard Passionsfrugts syrup
2 l. Freshly squeezed lime juice
3 splash of Angostura aromatic bitters
 
RUM RUNNER

RUM RUNNER

Glass: Hurricane
Method:

Shake ingredients with ice and strain into ice-filled glass.

 
3 cl. A.H.Riise X.O. Rum
1 cl. Giffard Crème de Mure liqueur
3 cl. Giffard Créme de Bananes
3 cl. Freshly squeezed lime juice
1,5 cl. sugar Syrup
1 cl. Giffard Grenadine syrup
6 cl. Freshly squeezed pineapple juice
 
ROYAL NAVY RUM SWIZZLE

ROYAL NAVY RUM SWIZZLE

Glass: Long drink glass
Garnish: Orange Slice and maraschino cherries
Method: Mix all ingredients in a cocktail shaker with ice. Shake well, and strain directly into a Collins glass with fresh ice. Fill up with Danish water. Garnish with an orange slice and a maraschino cherry.
 
8,5 cl AH Riise Royal Danish Navy Rum
2,5 cl sugar Syrup
2,5 cl Freshly squeezed orange juice
2 cl. Freshly squeezed lime juice
2 splash of Angostura Bitters
 
DANISH NAVY GROG

DANISH NAVY GROG

Glass: Old-fashioned
Garnish: Lemon slice at the top of the tube.
Method:

Stir honey with rum in the bottom of the shaker until the honey is dissolved. Add lemon juice, water and bitters Shake with ice and fine strain into an ice-filled glass.

 
4 ½ cl. A.H.Riise Royal Danish Navy Rum
3 spoons Liquid honey
1 cl. Freshly squeezed lime juice
8 cl. Chilled mineral water
2 dashes Angostura aromatic bitters
 
CHARLOTTE AMALIE COCKTAIL

CHARLOTTE AMALIE COCKTAIL

Glass: Large cocktail glass
Garnish: Dried apricots and lime slice on a spit
Method: Shake all ingredients with ice and fine strain into a chilled glass.
 
5 cl. A. H. Riise X.O. reserve Rum
3 cl. Giffard Premium Abricot liqueur
2 cl. Freshly squeezed lime juice
1½ cl.

Sugar (gomme) syrup

1 cl. Di Saronno Amaretto Liqueur
DANISH NAVY SOUR

DANISH NAVY SOUR

Glass: Sourglas
Method:

Shake (first without ice cubes - then with ice cubes) Dobbelstraines up in a chilled sourglas (small glass - approx. 16 cl. - On a stalk) and garnish with a Maraschinokirsebær.

 
4 cl. A.H.Riise Navy Rum
1 cl. Falernum (like Golden Falernum from Bitter Truth)
1 cl. Gomme syrup
2 cl. Fresh Lime Juice
½ tsp. Cherry Heering
1½ cl. Egg white
 
Created by Bartender Elad Dorry
Restaurant Geist Copenhagen Denmark