Picaroon means one thing—rogue—Picaroon White Rum, crafted for flavor rather than to disappear into a cocktail, is a different kind of American white rum.

Instead of blackstrap molasses, the inexpensive final byproduct of the sugar refining process most rums are made of, we begin with pure, unadulterated cane sugar—nothing added, nothing removed. The yeast—a strain isolated from natural sugar cane fermentations on the Caribbean island of Martinique—is literally evolved to consume the raw sugar we use for Picaroon. Our fermentation process puts the yeast in an optimal environment to create complex esters that help give Picaroon White Rum its signature tropical fruit aromas and creamy mouthfeel.

We distill Picaroon through our unique hybrid still, which gives us the versatility to create a more complex rum by keeping the wash under heat for longer periods of time, while distilling to a high purity and achieving complete separation of the sweet "hearts" of the rum from the harsh flavors in the "heads" and the "tails." Once the rum has been created, we ever-so-lightly carbon filter the spirit  to remove the last impurities after distillation while retaining as much flavor as possible, creating an un-aged rum that can be enjoyed on the rocks or in cocktails.

Unleash your inner rogue. Drink better rum.

COCKTAILS

CLASSIC DAIQUIRI

2 oz Picaroon White Rum
¾ oz fresh squeezed lime juice
¾ oz simple syrup (50/50 sugar and water, dissolved)

Shake and strain into a coupe glass.

HEMINGWAY DAIQUIRI

1½ oz Picaroon White Rum
¾ oz fresh squeezed lime juice
¼ oz fresh squeezed grapefruit juice

ROGUE HIGHBALL

Created by Ryan Sparks, Bookmakers Cocktail Club, Baltimore

1½ oz Picaroon White Rum
¾ oz guava juice
½ oz Becherovka
¼ oz fresh squeezed lime juice
Pineapple soda
2 dashes cinnamon

Combine all ingredients except pineapple soda and cinnamon in a cocktail shaker with ice, shake, and pour unstrained into a highball glass. Fill with ice, then top up with pineapple soda and finally cinnamon. Garnish with a lime peel and a cocktail umbrella.

THE POCOMOKE

2 oz Picaroon White Rum
1 oz fresh squeezed lime juice
½ oz simple syrup
¼ oz Maraschino liqueur

Combine ingredients in a shaker with ice, shake, and strain into a cocktail glass. Garnish with a maraschino cherry.

RAMONCITA LOPEZ SPECIAL

2 oz Picaroon White Rum
1 oz fresh squeezed lime juice
¾ oz simple syrup
1 egg white

Combine ingredients in a cocktail shaker with ice, strain vigorously, and strain into a coupe glass. Garnish with a lime wedge.

 

 

MOJITO

10 fresh mint leaves
½ of a lime, cut into four wedges
2 tablespoons white sugar
1 ½ oz Picaroon White Rum
4 oz club soda

Place mint leaves, lime wedges, and sugar in a sturdy glass and muddle to release lime juice and dissolve the sugar. Fill glass with ice, add rum and soda, and stir.

OLD CUBAN

1½ oz Picaroon White Rum
6 mint leaves (muddled)
¾ oz fresh squeezed lime juice
¾ oz simple syrup

Shake with ice, strain into a coupe glass, top with Prosecco. Garnish with a mint sprig.

RUDE BOY

2 oz Picaroon White Rum
¾ oz Falernum
¾ oz fresh squeezed lime juice
¼ oz allspice dram
2 dashes Angostura bitters

Combine ingredients in a cocktail shaker with ice, shake and strain into a cocktail glass. Garnish with a lime twist.

LA FLORIDA RUM DAISY

2 oz Picaroon White Rum
½ tsp Yellow Chartreuse
½ tsp simple syrup
1 dash Angostura bitters

Fill a rocks glass with ice. Add the rum, Chartreuse, Simple Syrup and bitters and stir well. Garnish with the mint sprig, lemon twist and cherries.

EL PRESIDENTE

1½ oz Picaroon White Rum
¾ oz dry vermouth
¾ oz dry curacao
1 dash of real grenadine

Combine ingredients in a cocktail shaker with ice. Stir, stir, stir until outside of shaker is frosty. Strain into a chilled glass.