Introducing the ESOTICO Edition
The Holmes Cay heritage blend is a tribute to the three great rum traditions that arose in the caribbean basin: Rum, Ron and RHUM.
The Estotico edition’s label design is a collaboration with daniele dalla pola of esotico. It is an homage to vintage travel posters, and to the thrill of discovery through travel.
Enjoy daniele’s takes on classic cocktails with a tropical twist and his vintage and modern tiki recipes developed to incorporate the heritage blend esotico edition.
Daniele also shares his syrups and mixes from behind the bar to recreate esotico cocktails.
Cocktail Recipes
Syrup and Secret Mix Recipes
Welcome to the… Jungle Bird
A contemporary tropical refreshment made with a combination of ginger syrup, fresh pineapple juice combined with Holmes Cay Heritage Blend Esotico Edition Rum and Martini Bitter Riserva.
½ oz ginger infused simple syrup
½ oz fresh lime juice
4 oz pineapple juice (unsweetened)
1½ oz Holmes Cay Heritage Blend Esotico Edition Rum
1 oz Martini Bitter Riserva
Shake and strain in tall glass filled with ice cubes
Top with crushed ice
Float with Martini Bitter Riserva
Garnish with a pineapple wedge, an orchid and a mint sprig.
Dan’s Special
An exotic medley of rum, agave nectar and passionfruit.
2 oz Holmes Cay Heritage Blend Esotico Edition Rum
½ oz fresh lime juice
1 ½ oz Dan’s mix
Put ingredients into a shaker.
Shake with ice cubes.
Pour into a cocktail coupe
Roa Ae Mai Tai
The mai tai was invented in 1944 by Vic Bergeron of Trader Vic’s. “I stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild, friends from Taihiti, who were there that night. Carrie took a sip and said, ‘Mai Tai – Roa Ae.’
In Tahitian this means ‘Out of this World – The Best.’ Well, that was that. I named the drink ‘Mai Tai.’” – Victor Bergeron AKA Trader Vic.
2 oz Holmes Cay Heritage Blend Esotico Edition Rum
½ oz orange Curacao
1 oz orgeat syrup
1 oz fresh lime juice
Shake with crushed ice
Pour unstrained into a double old-fashioned glass.
Add more crushed ice if necessary
Garnish with a mint sprig
Island Rum Punch
Welcome to Esotico island, an island of coconut and rum. A perfect mix of rum, fresh citrus juices, coconut and spices.
1 oz orange juice
1 oz lime juice
1 oz grapefruit juice
1 oz cream of coconut
1 oz honey syrup
2 oz Holmes Cay Heritage Blend Esotico Edition Rum
1 dash Angostura Bitters
Shake with crushed ice
Pour unstrained into a tall glass.
Add more crushed ice if necessary
Garnish with a mint sprig
Outrigger: DDP remix
1 oz fresh lime juice
1 oz orange curaçao
2 oz Holmes Cay Heritage Blend Esotico Edition Rum
Rub the rim of a chilled cocktail glass with a lime wedge, then coat the rim with sugar.
Pour ingredients into a shaker and shake well.
Strain into the glass.
Caribbean Chocolate Negroni
1 oz Holmes Cay Heritage Blend Esotico Edition Rum
1 oz Martini Bitter Riserva (or Campari)
1 oz Martini and Rossi Riserva Speciale Rubino Vermouth
2 dashes Cocoa Bitters
Pour all ingredients into a mixing glass.
Add ice cubes and stir.
Strain into a rocks glass filled with fresh ice.
Garnish with an orange twist.
Esotico Rum Cup
A tropical voyage for your palate. Made with Holmes Cay Esotico Edition, fresh lime juice and our spiced almond syrup. Okole Maluna!
½ oz fresh lime juice
1 oz Dan’s Mix #7
2 oz Holmes Cay Heritage Blend Esotico Edition Rum
2 dashes Angostura bitters (before serving)
Add crushed ice and ingredients into a shaker.
Shake well.
Pour unstrained in a double old fashioned glass, preferably into a Mai Tai Kahiko glass
Add more crushed ice
Garnish with mint sprigs.
Coconut Palm Negroni
1 oz Holmes Cay Heritage Blend Esotico Edition Rum
1 oz Martini Bitter Riserva (or Campari) infused with Coconut
1 oz Martini and Rossi Riserva Speciale Rubino Vermouth
1 dash Angostura Bitters (optional)
Pour all ingredients into a mixing glass.
Add ice cubes and stir.
Strain into a rocks glass filled with fresh ice.
Garnish with an orange twist and a candied coconut strip.
The Dashing Villain
A tall glass filled up with Holmes Cay Heritage Blend Esotico Edition Rum, Dan’s secret mix, tropical fruit and spices topped with ginger beer.
1 oz fresh lime juice
2 oz unsweetened pineapple juice
1 oz Dan’s mix
3 oz Holmes Cay Heritage Blend Esotico Edition Rum
2 dashes Angostura bitters
1 dash absinthe
2 oz ginger beer
Shake and strain in a tall glass filled with ice cubes
Top with ginger beer
Add crushed ice
Garnish with mint sprigs
Banana Daiquiri
Get out the blender!
1 oz fresh lime juice
1 oz simple syrup [or ginger infused simple syrup]
2 oz Holmes Cay Heritage Blend Esotico Edition Rum
Half ripe banana
Put ingredients into a blender.
Blend at high speed until smooth.
Add ice, and blend at high speed until smooth.
Pour unstrained into a cocktail glass.
Caribbean Negroni with Pineapple
A big-batch, tropical twist on a classic, this can be made for a group using fresh, ripe pineapple.
Serves 9 with 3 ounce pours
1 liter or 36 oz. jar
12 oz Martini and Rossi Riserva Speciale Rubino Vermouth
12 oz Holmes Cay Heritage Blend Esotico Edition Rum
12 oz Martini Bitter Riserva
Half pineapple
Wash the pineapple.
Cut the fruit in wheels starting from the bottom with the skin on.
Place the fruit in the jar.
Pour the rest of the ingredients into the jar.
Close the jar and either keep at room temperature or refrigerate for 1 week.
Serve in an Old Fashioned glass filled with ice cubes.
Garnish with fresh orange and pineapple wedges.
— Finally, for those who want to practice their advanced bar skills!
Manoa Punch
A beautiful blossom floats atop this delicate dream in a glass… This delightful cocktail is a combination of exotic flavors and rum. Aloha
1 oz Dan’s Mix #7
½ oz fresh lime juice
1 oz grapefruit Juice
1 oz passion fruit purée (unsweetened)
1.5 oz Holmes Cay Heritage Blend Esotico Edition Rum
1 oz Holmes Cay Single Origin Fiji Rum
1 dash Pernod
2 dashes Angostura bitters (before serving)
Shake and pour unstrained in a tall glass preferably into a Pilsner glass, add more crushed ice.
Place a dehydrated lime wheel with a sugar cube soaked with overproof rum.
Light on fire, dust with cinnamon powder.
Garnish with mint sprigs.
Syrups and Secret Mixes
Dan’s Mix recipe
Equal parts agave nectar and unsweetened passionfruit puree
Dan's Mix #7
5 parts Orgeat Syrup
4 parts Ginger syrup
1 part Alamea Jamaican All Spice Liquor or another spiced rum
Blend & bottle
Homemade Orgeat Syrup
You can always use a premade orgeat, or enjoy this recipe below!
(Makes 1 quart)
400 gr almond paste or marzipan (2 – 7 ounce packages)
600 ml simple syrup (28 oz.)
10 ml orange blossom water or rose water (fill up the cap of the bottle.)
Blend & bottle
Coconut oil infused bitter apertif
Add 1 tbsp extra virgin coconut oil per 1/2 cup of Campari /Martini Bitter Riserva.
Let infuse for 4-5 hours at room temperature.
Place in the freezer overnight to solidify oil.
Remove large pieces of hardened oil.
Strain through a coffee filter or cheesecloth to remove the oil remnants.
Ginger infused simple syrup
1 cup water
1 cup sugar
½ cup fresh ginger, peeled and chopped
Put sugar and water into a small saucepan over medium heat, stirring until the sugar is dissolved.
Remove from heat and add the ginger.
Allow the mixture to steep, covered, for 20 to 30 minutes.
Strain out the solids and discard.
Keep tightly sealed and refrigerated, for up to 2 weeks.
Honey Syrup
1 cup honey
1 cup simple syrup
Combine honey and simple syrup in a small
saucepan over medium heat and stir until the honey dissolves. Remove from heat, let cool to room temperature and transfer to a clean glass jar.
Cover and keep refrigerated for up to 2
weeks.