IMAGE ©Risa James Photography

Welcome to the Jungle

A Rum Cocktail
a cocktail + garnish recipe
ingredients
FOR THE COCKTAIL:
1½ oz Kōloa Kaua'i Gold rum
½ oz Smith & Cross Jamaica rum
½ oz Selefina cinnamon-clove syrup
½ tsp Giffard Banane du Brésil
½ tsp orange curaçao
2 dashes mole bitters
FOR THE COCKTAIL GARNISH:
Whole cloves
Whole cinnamon sticks
Orange peel
FOR THE CINNAMON-CLOVE SYRUP
½ cup water
½ cup sugar
1 cinnamon stick
1 tsp whole cloves
Welcome to the Jungle
A Rum Cocktail
a cocktail + garnish recipe
Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book, Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram @risajamesphotography, on the web at risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.
a little bit about the recipe
Tropical aromas of banana and orange meet the warming spices of cinnamon, clove, and mole in this robust take on a Rum Old-Fashioned.
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 45 M
TOTAL | 55 M
SERVINGS
PRINT RECIPE
SPECIAL EQUIPMENT:
SAUCEPAN
FUNNEL
CHEESECLOTH
GLASS BOTTLE
COCKTAIL SHAKER (OR MIXING GLASS)
JIGGER
BARSPOON
STRAINER
Y-PEELER (OPTIONAL BUT RECOMMENDED)
directions

  • Combine all ingredients (except garnishes) in a mixing glass or cocktail shaker. Add ice and stir for about 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with a clove-studded orange peel wrapped around a cinnamon stick.

  • To make the garnish, peel a long, wide strip of orange peel using a Y-peeler (or vegetable peeler). Trim the sides with a sharp knife to create straight edges. Poke the sharp end of a clove into the orange peel at intervals. Wrap the clove-studded orange peel around a whole cinnamon stick and balance it on top of the ice cube.

  • To make the syrup, combine 1/2 cup water, 1/2 cup sugar, 1 cinnamon stick, and 1 teaspoon whole cloves. Heat on low for 15 minutes. Remove from heat and let spices steep another 30-45 minutes before straining through a cheesecloth-lined funnel into a clean glass bottle. Discard solids.


expiry
Store syrup in the refrigerator for up to 3 weeks.
tips
Fee Brothers and Bittermens both make a commercially available mole bitters.

These particular rums were chosen for a reason. The Kōloa Kaua'i Gold Rum can be replaced with a different gold rum, but a white rum is not recommended because it won't have enough flavor. The Smith & Cross Jamaica Rum has a distinctive flavor from being distilled in a pot still. If you can't find Smith & Cross, you can replace it with a different Jamaica rum distilled in a pot still. Usually this information is on the label.
ingredients in recipe
4.9
whole
Whole cloves are intensely aromatic dried flower buds that will impart a warm pungency. It has a slight sweetness on the tongue balanced by a spicy bite.
TRY ME - SAMPLE$0.75
1.1 oz - JAR$5
1.1 oz - REFILL$4
TRY ME - SAMPLE $0.75
5.0
cassia
2 3/4" quills
Cassia cinnamon sticks are rigid making them ideal for aromatic crafting or for use as flavor-imbuing stirrers.
5 oz - REFILL $12