Picaroon Dark Rum is our most complex rum yet—a deep nose of vanilla and flambéed bananas, a palate of sweet oak and caramel, and a grassy finish with a pleasant heat. The caramel and vanilla flavors come from our barrel-aged Picaroon rum, which has been stored in new, 53-gallon, charred, American oak barrels and makes up the majority of our dark rum. We mellow the new oak flavor by blending in some of our un-aged Picaroon White Rum. A small amount of a unique blend of pot and column still rums from the French West Indies provides intense notes of tropical fruit and grass, and a touch of house-made caramel ties the flavors together with a subtle sweetness. 

Unleash your inner rogue. Drink better rum.

cocktails

THE BULLY

1½ oz Picaroon Dark Rum
½ oz sweet vermouth
½ oz fresh orange juice
¼ oz Campari
2 dashes Angostura bitters

STORMY CHESAPEAKE

3 oz ginger beer
½ oz lime juice
2 oz Picaroon Dark Rum

Fill a tall glass with ice. Add ginger beer and lime juice. Slowly float rum on top. Garnish with a lime wheel.

NAVY GROG

1 oz Picaroon White Rum
1 oz Picaroon Dark Rum
1 oz Demerara Rum
¾ oz white grapefruit juice
¾ oz lime juice
1 oz honey syrup
1 oz club soda

DROWNING ISLAND

2 oz Picaroon Dark Rum
1 oz ginger liqueur, such as Canton
¾ oz fresh lemon juice
¾ oz fresh orange juice
¼ oz simple syrup
1 dash allspice/pimento dram (optional)
1 dash Angostura bitters

Shake with ice, strain.Garnish with grated nutmeg

CUBAN DAIQUIRI

2 oz Picaroon Dark Rum
1 oz fresh lime juice
1 oz simple syrup

Shake with ice, strain

HURRICANE

1½ oz Picaroon Dark Rum
1½ oz Picaroon White Rum
Juice of ½ a lime
2 oz passion fruit juice
1 oz orange juice
1 tablespoon simple syrup
1 tablespoon real grenadine

Shaker and strain into a tall glass filled with ice; garnish with an orange slice and a cherry.

PAINKILLER

2 oz Picaroon Dark Rum
4 oz pineapple juice
1 oz orange juice
1 oz sweetened coconut cream

Combine ingredients in a cocktail shaker with three ice cubes. Shake for about 10 seconds and pour into a tall glass. Add 2-3 additional ice cubes to the glass and top with freshly grated nutmeg. Garnish with slice of lime & a cocktail umbrella.

 

 

SCOUNDREL'S NEGRONI

2 oz Picaroon Dark Rum
¾ oz sweet vermouth
¾ oz Campari

Garnish: lemon or orange twist or peel
Optional: dash of Angostura bitters

CUBAN DAIQUIRI

2 oz Picaroon Dark Rum
1 oz fresh lime juice
1 oz simple syrup

Shake with ice, strain into a coupe glass

ZOMBIE

3 dashes Picaroon Overproof White Rum
1 oz Picaroon White Rum
1 oz Picaroon Gold Rum
1 oz Picaroon Dark Rum
1 oz apricot brandy
1 oz pineapple juice
1 oz orange juice
¼ oz lime juice
1 dash grenadine

JASPER'S JAMAICAN

1¼ oz. Picaroon Dark Rum
½ oz. fresh lime juice
½ oz. allspice liqueur, preferably St. Elizabeth
½ oz. simple syrup

Combine rum, juice, liqueur, and syrup in ice-filled shaker; shake. Strain into a chilled glass; garnish with nutmeg and grapefruit segment.

MAI TAI

2 oz Picaroon Dark Rum
1 oz fresh lime juice
½ oz orange Curaçao
¼ oz orgeat syrup
¼ oz simple syrup

Combine all ingredients in a cocktail shaker with ice. Shake, and pour unstrained into a double old fashioned glass. Garnish with a sprig of mint.

PLANTER'S PUNCH

3 oz Picaroon Dark Rum
1 oz simple syrup
¾ oz fresh lime juice
3 dashes Angostura bitters

Combine ingredients in a tall glass and fill with crushed ice. Swizzle with a bar spoon until a frost forms on the outside of the glass. Top up with more crushed ice; garnish with a mint sprig.

KNAVISH KNEGRONI

2 oz Picaroon Dark Rum
¾ oz sweet vermouth
¾ oz Aperol

Combine ingredients in a cocktail shaker with ice, stir, stir, stir, and strain. Garnish with a lemon peel.