HANDMADE TEXAS RUM_™

Bobby Heugel’s Award Winning Cocktail

False Dichotomy

Ingredients

·          2 oz Railean XO Texas Rum

·          1 oz Fresh Squeezed Lemon Juice

·          .75 oz Honey-Lavender Syrup

·          1 Egg White

·          2 Dashes Angostura Bitters

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Preparation

·          Shake all ingredients except for the bitters in a shaker with ice

·          Strain into a cocktail glass and mist the bitters on top
over half of the surface

·          Garnish with a lemon twist

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Texas Lavender Daiquiri

Ingredients

·          1½ oz Railean White Rum

·           ¾ oz Lime Juice

·           ½ oz Texas Lavender Syrup

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Preparation

·          Shake and strain into a cocktail glass

·          Garnish with a lavender sprig

Preparation (Lavender Syrup)

·          To make lavender syrup combine 2 cups sugar

·          and 2 cups water in a saucepan

·          Bring syrup to a boil over medium heat and cook

for 10 minutes, reducing the water and sugar to a syrup

·          Add 12 - 14 sprigs of fresh Texas lavender

(dried lavender is an acceptable substitute)

and allow to boil for 2 minutes. 

·          Remove sauce pan from stove and allow syrup to cool

at room temperature. 

·          When cool strain lavender out and store in the fridge

the syrup should keep for two weeks.

·          If desired, add a shot of vodka (or Railean rum) as a preservative

This recipe was sent to us courtesy of Bobby Heugel, Front of the
House Manager & Bartender of Beaver’s Restaurant in Houston, Texas

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Mango, Passion Fruit Mai Tai

Ingredients

·          ¾ ounce Railean Reserve XO dark rum

·          ¾ ounce Railean White rum

·          ¾ ounce lime juice

·          ½ ounce orgeat syrup or almond flavored liqueur

·          1 ounce mango juice

·          1 ounce passion fruit juice

·          Fresh fruit such as lime, mango, pineapple, etc. for garnish

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Preparation

·          Add all ingredients in shaker with plenty of ice

·          Shake well and pour into cocktail glasses

·          Garnish with fresh fruit slices or wedges

This recipe is dedicated to Eric Stone, Singer, Song Writer
and fan of RAILEAN Rum, Beaumont, Texas
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Railean Rum Colada Punch

Ingredients

·          1 ½  oz. Railean White Rum

·          1 oz. lemon grass colada syrup

·          1 oz. pineapple juice

·          ½ oz. lime juice

·          ½ oz. lemon juice

·          Pineapple wedge and/or fresh coconut for garnish

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Preparation

·          Fill shaker with ice, add rum, colada syrup and juices

·          Shake and strain into a tall glass with cracked ice

·          Garnish with coconut and pineapple as desired

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Preparation  (Lemon Grass Colada Syrup)

·          Combine ¾ cup sugar, ¾ cup water, 1 stalk of lemongrass,

and a tablespoon of chopped ginger in a saucepan. 

·          Bring to a boil, boil for 1 minute and remove from heat. 

·          Stir in 1 can of unsweetened coconut milk and

let mixture set for 1 hour

·          Strain the mixture and store in a bottle or jar in

the refrigerator for up to 2 weeks. 

·          Shake before using

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Galveston Sea Splash

Ingredients

·          Wedge of fresh grapefruit (preferably Texas Sweet or Ruby Red)

·          3 cucumber slices

·          Sprigs of mint

·          1 ½ ounces of Railean White Rum

·          1 ounce of lime juice

·          ½ ounce simple syrup

·          Splash of lemon-lime soda

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Preparation

·          Muddle grapefruit, cucumber & mint. 

·          Fill a cocktail shaker with ice, add rum, juice and
simple syrup.  Shake it up! 

·          Add a splash of lemon-lime soda and strain into a tall glass

·          Garnish with cucumber slices.

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Green Parrot Daiquiri

Ingredients

·          2 sprigs of fresh thyme

·          1 tsp. sugar

·          ½ ounce pear liqueur

·          1 ½ ounces Railean White Rum

·          ½ ounce fresh lime juice

·          Lime wedge & thyme sprig for garnish

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Preparation

·          Muddle thyme in shaker

·          fill with ice and add sugar, rum, pear liqueur and lime juice

·          Shake and strain into a martini glass

·          Garnish with lime wedge and thyme sprig if desired

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