Lowder Specs

An Easy List of 178 (Modern) Classics to Know – 2016 Edition



The most important thing to note about making rum cocktails is that rum is an extremely broad category in terms of flavor and style. This is significant because, unlike scotch, many rums on your bar are likely priced low enough to cocktail with. I’m not being brand-specific in these recipes because I don’t want to pigeonhole your cocktail options and leave you hunting for brands that may or may not be available/affordable where you work. That having been said, I recommend that you try these recipes with a couple different rums to see what style you and your bar team like the best. If you make a cocktail and it’s not working, try changing the rum to a lighter or heavier style. Or try blending rums to make a house mixture that works for your team. What one rum can’t do, three can!

Stirred rum cocktails can be tricky. Rum has a silky, rich texture that can often make a stirred cocktail feel flabby and overly sweet. Be careful with syrups in your stirred rum drinks, as it’s a very fine balance between delicious and too rich. In general, stirred rum drinks are quite rare, but when they’re done right they can be absolutely incredible.

With shaken cocktails, anything goes. I’m giving 3x light rum and 3x dark rum shaken recipes below because the category is just so diverse. And fun. I love rum. There. I said it. I’m biased.


Rum Stirred


1. Chet Baker

a. 2 oz. Aged Rum (Zacapa 23)

b. 2 Barspoon Italian Rosso Vermouth

c. 1 Barspoon Honey Syrup (2:1)

d. 2 dashes Angostura Bitters

i. Build in large rocks glass/Large rock/Orange twist

2. Dominicana

a. 1.5 oz. Aged Rum

b. 1.5 oz. Kahlua

i. Stir/Strain/Nick & Nora glass/Hand-whipped cream float/Grated cinnamon

1. For whipped cream, dry shake heavy cream in cocktail tin until desired texture is reached. Cream should look lightly textured and airy, and should keep a possum tail thickness when rolled between tins.

2. This is usually a dessert cocktail, so be careful when recommending it.


3. El Presidente

a. 1.5 oz. White Rum

b. 1.25 oz. French Blanc Vermouth

c. Barspoon Orange Curacao

d. .5 Barspoon Grenadine

e. Stir/Strain/Rocks glass/Large rock/Orange twist


White Rum Shaken


1. Airmail

a. 1 oz. White Rum

b. .5 oz. Fresh Lime

c. .5 oz. Honey Syrup (2:1)

i. Shake/Fine strain/Coupe/Top with champagne/Lime wheel


2. Daisy de Santiago

a. 2 oz. White Rum

b. 1 oz. Fresh Lime

c. >.5 oz. Simple Syrup (1:1)

i. Whip shake with 3 ice cubes/Strain/Wine glass/Fill with cracked ice/Float barspoon of Yellow Chartreuse over the cocktail/Mint/Straw


3. Mary Pickford

a. 1.5 oz. White Rum

b. 1 oz. Fresh Pineapple

c. .25 oz. Fresh Lime

d. .25 oz. Maraschino Liqueur

e. .25 oz. Grenadine

i. Shake/Fine strain/Coupe with one ice cube/Lime wheel


Dark Rum Shaken


1. Brooklynite

a. 2 oz. Aged Jamaican Rum

b. .75 oz. Fresh Lime

c. .75 oz. Honey Syrup (2:1)

d. 2 dashes Angostura Bitters

i. Shake/Fine strain/Coupe/Lime wheel


2. Jungle Bird

a. 1 oz. Blackstrap Rum

b. 1 oz. Aged Rum

c. 1 oz. Fresh Pineapple

d. .75 oz. Campari

e. .5 oz. Fresh Lime

f. .5 oz. Simple

i. Shake/Fine strain/Rocks glass with ice/Pineapple frond


3. Royal Bermuda Yacht Club

a. 2 oz. Aged Rum

b. 1 oz. Fresh Lime

c. .5 oz. Cointreau

d. .5 oz. Falernum

i. Shake/Fine strain/Coupe/Grated nutmeg

1. Quick word on Falernum: Falernum is a spiced, lime-forward alcoholic sugar syrup. The common version of Falernum is the store-bought John D. Taylor Falernum. This brand is tasty, but much in the same way that store-bought mayonnaise is tasty. That is to say that the store-bought stuff is fine, but once you start making it on your own, you will never turn back. Falernum takes a few days to make, but IT IS SO WORTH THE EFFORT. Look online and find a recipe that you like. And if you don’t get my mayonnaise reference, then you need to try making your own mayonnaise and prepare to have your mind blown.