One Drink, Three Ways is the signature feature by The Three Drinkers. Join The Three Drinkers’ Helena, Aidy and Colin as they take one bottle and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, the three help you get the most out of your glass. It’s time to get liquid on lips.
Mount Gay is the world’s oldest commercial rum distillery, with the oldest surviving deed dating from 1703! Ironically, it was a man called John Sober who originally started the small distillery at the top of Mount Gilboa, Barbados. After a while, Sir John Gay Alleyne, a fourth generation Barbadian was introduced, and the distillery grew from there, hence the company being named after him.
Their Black Barrel blend is distilled in traditional copper pot and column stills, matured for up to 7 years in American whiskey casks, and further aged for 6 months in heavily charred Bourbon casks. Unsurprisingly, that toasted oak comes through, as does gingerbread and the rich vanilla and pineapple you might expect from a golden Bajan rum.
Helena’s Choice: Cinnamon Twist
My Cinnamon Twist is a kind of milky, spiced rum punch, variations of which have been around since the 1600s. The cinnamon syrup sits perfectly beside the deep vanilla and gingery notes and the milky rum behind it is so deliciously creamy, but still allows the toasty elements of the rum to shine. Shake with ice, then strain over a singular hefty ice cube in a chilled rock glass!
Cinnamon Twist
Recipe
60ml/2oz Mount Gay Black Barrel
44ml/1.5oz Whole Milk
22ml/0.75oz Cinnamon Syrup*
Aidy’s Choice: Good Old Pine
I’ve gone for pure Caribbean sunshine with Good Old Pine. The pineapple in the Black Barrel is mirrored by the tropical pineapple syrup, and the Angostura bitters keep that sweetness in check while also pairing well with the gentler spices in the rum. This is island refreshment at its best. To make it, add all the ingredients to a glass and stir over a big ice cube. Garnish with lemon peel and/or a pineapple frond if you’re feeling fancy.
Good Old Pine
Recipe
60ml/2oz Mount Gay Black Barrel
7.5ml/0.25 Pineapple Syrup*
2 Dashes of Angostura Bitters
Colin’s Choice: Bajan Cafe
The detectable vanilla and gingerbread in the Black Barrel pairs nicely with the coffee and almond flavours for a gently warming experience in this Bajan Café. Combined with the toasted notes, it gives a bakery profile to the cocktail that I absolutely love. Add everything, add ice and shake. Strain over ice and garnish with mint. Voilà – the Bajan Café.
Bajan Cafe
Recipe
60ml/2oz Mount Gay Black Barrel
30ml/1oz Orgeat
30ml/1oz Coffee
* To make your own pineapple syrup, you can just blend simple syrup with pineapple chunks. Keep the skin on for an earthier flavour, and just make sure to strain well before using. Try grilling it for another level of flavour!
For cinnamon syrup, take one part water (try 1 cup) to one part cane sugar and heat gently until the sugar has dissolved. Add 4 cinnamon sticks and allow to infuse for at least 1.5 hours - or overnight if you want more of a kick!
UK
ABV: 43%
Size: 700ml
Buy it now for £36
For more of our cocktail suggestions (they’re pretty good if we do say so ourselves), try our Samuel Gelston’s Irish Whisky Cream Liqueur concoctions here! The rest of our cocktails are here, where you’ll find wine, whisky, gin and much more.