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Golden Rum

Vitae Spirits

Golden Rum

80 Proof, 40% ABV


Vitae Spirits’ Golden Rum is formulated with the word “rich” as their paradigm. Golden Rum starts as a simple fermentation consisting primarily of Blue Ridge Mountain water, American sugar cane molasses, and yeast. To the distillate, Vitae Spirits add charcoal-grilled fresh sugar cane in collaboration with their neighbors, Ace Biscuit & Barbeque, a bit of molasses, and toasted oak to round the body and produce its enchanting color. Golden Rum envelopes you in warmth that is as emotive and inspiring as gold. The robust character of Golden Rum makes it well suited for full bodied cocktails where a subtler rum would be eclipsed. Some of their favorite Golden Rum cocktails include Hot Buttered Rum, Dark and Stormy, Mai Tai, and many other Tiki bar specials.

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Recipes made with Golden Rum


Caribbean Xmas


Ingredients:
  • 1.5 oz. Vitae Spirits Golden Rum
  • 2 dashes Black Walnut bitter
  • 2 dashes Orange Bitters
  • Dash of Cinnamon Simple syrup (see below)
  • twist of lemon peel
Directions:
Add ingredients to rocks glass Add one large ice cube Stir and serve

The Dude's Martini


Ingredients:
  • 0.5 oz. egg whites
  • 0.5 oz. Mary Hite Bowman Caramel Bourbon Cream
  • 0.5 oz. Vitae Spirits Coffee Liqueur
  • 0.5 oz. Vitae Spirits Golden Rum
  • 1 oz. half & half
  • Garnish with cocoa powder
Directions:
Add ingredients to a shaker with ice, shake vigorously, and then strain into a cocktail glass. Garnish with cocoa powder.

Salty Bird


Ingredients:
  • 0.5 oz. Campari
  • 0.5 oz. simple syrup
  • 1 oz. pineapple juice
  • 1.5 oz. Vitae Spirits Golden Rum
  • 1/2 fresh squeezed lime
  • Pinch salt
Directions:
Combine all ingredients but salt in shaker with ice Shake vigorously Strain into Martini Glass Add pinch of salt for garnish ( colored salt is best )

The Kicker Cocktail


Ingredients:
  • 0.5 oz. Laird’s 7 1/2 Yr-old Apple Brandy
  • 1 oz. Vitae Spirits Golden Rum
  • Bar spoon Sweet Vermouth
Directions:
Add all ingredients to a shaker with ice. Stir Pour over large ice cube Garnish with a lemon twist

Cobra's Fang


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 oz fassinola
  • 1/2 oz lime juice
  • 1/2 oz orange juice
  • 1/4 oz falernum
  • 6 drops of anisette
Directions:
1. Add all ingredients to a shaker with ice, shake, then pour over crushed ice. Garnish with a lime wheel >>>> Fassinola Syrup: 0.25 cup papaya juice 0.5 cup tart cherry juice 0.5 cup orange juice 0.5 cup guava juice 0.5 cup canned pineapple juice 0.5 cup fresh pineapple juice 0.5 cup apple juice 2.5 grams Citric acid 0.5 cup dried hibiscus flowers 4 cups white sugar Method: In a saucepan combine all of the ingredients except for the fresh pineapple juice. Bring the syrup to a strong simmer, then remove from the heat and cool. After the syrup has fully cooled, whisk in the fresh pineapple juice. Funnel the syrup into a swing-top bottle or pour into a 32-oz Mason jar and refrigerate. The syrup will keep for up to one month in a refrigerator. >>>> Falernum: 1/3 cup sliced, raw almonds 30 whole cloves 1/2 cup of light rum 8 limes 2/3 cup of water 1/2 cup of suger 1. Preheat the oven to 400°F and toast the almonds on a cookie sheet until slightly darkened and fragrant, about five minutes. Be careful not to let them burn. Let cool before using. 2. Place the almonds and cloves in a sealable glass jar and pour in the rum. Shake and let steep 2 days. (For a less intense clove flavor, steep 1 day.) 3. Zest the limes, being sure no white pith is included. Set aside four of the limes for use in the rest of this recipe, and reserve the rest for another project. Add lime zest to the jar. At this point you can also add other spices, if desired. Shake and let steep for 1 day, and then strain through cheesecloth, pressing to extract as much liquid as possible. 4. Juice four of the limes, and strain the juice into a sauce pot. Add water and sugar, then bring to a boil on medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool, then combine with the strained almond and clove infusion. Strain mixture through a coffee filter, if desired, then let it rest for an additional 12 hours before use.

Classic Hurricane


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 Fresh Squeezed Lime
  • 1/2 oz. Fassinola Syrup
Directions:
Add all ingredients to a shaker with ice, shake, and pour over crushed ice. Garnish with a lime wheel >>>> Fassinola Syrup: 0.25 cup papaya juice 0.5 cup tart cherry juice 0.5 cup orange juice 0.5 cup guava juice 0.5 cup canned pineapple juice 0.5 cup fresh pineapple juice 0.5 cup apple juice 2.5 grams Citric acid 0.5 cup dried hibiscus flowers 4 cups white sugar Method: In a saucepan combine all of the ingredients except for the fresh pineapple juice. Bring the syrup to a strong simmer, then remove from the heat and cool. After the syrup has fully cooled, whisk in the fresh pineapple juice. Funnel the syrup into a swing-top bottle or pour into a 32-oz Mason jar and refrigerate. The syrup will keep for up to one month in a refrigerator.

Vitae Grog


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 Fresh squeezed lime
  • 1/2 oz Grapefruit Juice
  • 1/2 oz honey simple syrup
  • Top with Soda
Directions:
Add all ingredients to a shaker except soda with ice. Shake Pour over fresh ice in a rocks glass Top with soda Garnish with lime wheel

Red Shift


Ingredients:
  • 0.5 oz Dark Cherry Dram
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 2 Raspberry Jasmine Green Tea Ice Cubes
  • 6 Drops Embitterment “Liquid Gold” Bitters
  • Garnish with Orange peel and Rum Soaked Cherry
Directions:
Add rum, dram, and bitters to shaker with ice, shake, and pour into rocks glass with two Raspberry Green Tea Ice Cubes. Garnish with orange peel and rum soaked cherry >>> Dark Cherry Dram: Soak Dark Cherries in golden rum for more than two days. Strain of liquid into pot. Put heat to Medium and bring to a slow rolling boil. This will burn off the alcohol and concentrate the flavors from the cherry and the rum. >>>> Raspberry Green Tea Ice Cubes: Muddle 2 small clam-shell containers of fresh raspberries, add to 1/2 gal Ball jar. Fill with water, add 5 tea bags of Jasmine Green Tea. Set in sun for one day. Separate liquid from solids, add 1/2 cup of sugar, stir till dissolved. Pour into ice cube molds.

Hibiscus Fizz


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1 oz Seltzer
  • 2 oz Hibiscus Tea
Directions:
Add rum and tea into shaker, shake, and pour into rocks glass with ice. Top off with Seltzer, and garnish with orchid. >>>> Hibiscus Tea: 4 cups Water 1/4 cup dried hibiscus flowers 1tsp whole allspice 1 stick cinnamon 1/4 cup sliced ginger 1/2 cup sugar 1/2 cup honey Put all ingredients together in a pan and bring to a boil, while stirring to make sure sugar dissolves. Turn off, cover, let cool. When cool, strain into jug and keep refrigerated

Black Forest Cocoa


Ingredients:
  • 0.5 oz Black Cherry Reduction
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 6 oz Hot Cocoa (8oz Mug)
Directions:
Add rum to coffee mug, add 0.5 oz of cherry reduction, fill mug with hot cocoa, then top off with whipped cream and cocoa powder. >>>> Cherry Reduction: Add organic black cherry juice to pot. Turn on medium. Let it come to a boil, turn down heat and let simmer for 10 minutes. Take of burner and let cool. Store in fridge.

Rumhattan


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 oz. Mother Shrub Black Cherry (or home-made)
  • 2 dashes aromatic bitters
  • lemon twist
  • rum-cured cherries
Directions:
Add all ingredients to a shaker with ice. Stir to mix and cool. Strain into a coupe glass Garnish with a lemon twist and rum-cured cherry.

Golden Julep


Ingredients:
  • 0.5 oz of Lapsang Souchong Simple syrup
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1 oz. Peach Nectar
  • Juice from half a lemon
  • Slice of Peach
Directions:
Add all ingredients to a shaker with ice, shake, and pour over crushed ice. Garnish with a fresh slice of peach. >>>> Lapsang Souchong Simple: Bring 2 cups of water and 1 cup of sugar to a boil, turn off heat and add 2 oz of loose Lapsang Souchong tea. Let steep for 6 minutes, strain into a mason jar or glass container. Keep in fridge.

The Figwit


Ingredients:
  • 0.5 oz Water
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1 oz. Fig Simple syrup
  • Garnish with lemon peel and rum soaked Cherry
Directions:
Served Cold: Add Rum and fig simple syrup to a rocks glass, add ice, garnish. Served Warm: Add Rum and fig simple syrup to a coffee mug, add hot water to fill glass, garnish. >>>> Fig Simple Syrup: Combine in saucepan: 8 figs(cut in two), ½ cup water, ½ cup brown sugar, 5-10 whole cloves, 2 sticks of cinnamon, and 3 oz of Lemon Juice. Gently simmer for 10-15 min. Strain.

Golden Oldie


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1 tbs cane sugar
  • 1/4 oz. cinnamon orange bitters
  • lemon peel
  • rum cured cherry
Directions:
Muddle lemon peel with bitters and sugar in a rocks glass. Add ice and rum, then stir until sugar has dissolved. Garnish with a cherry. >>>> Rum cured cherries: Pit two cups fresh cherries. Place in a sealable container and cover the cherries in Golden Rum. Let sit for at least a week. Frozen cherries can be substituted out of season.

Grandma's Wassail


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 6 1/2 oz Grandma’s Cider (for 8 oz mug)
Directions:
Add rum to coffee mug, fill mug with Grandmas Wassail. >>>> Grandmas Wassail: Combine 2 qts sweet cider, 1 pint real cranberry juice, 2 sticks of cinnamon, 1tsp whole allspice, and 1 orange with whole cloves into a crock pot. Crockpot on high 1 hour, 4-8 hours on low.

Where's the Bacon


Ingredients:
  • 1 1/2 oz. fresh orange juice
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 oz. lemon juice
  • 1/2 oz. vanilla bean simple syrup (ex. Sonoma Syrup Co. , or make as below)
Directions:
Combine all liquid ingredients in a shaker with ice. Shake and pour over ice in a rocks glass. Garnish with a twist of orange zest. >>>> Vanilla Bean Simple Syrup: Bring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot . Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.

Chilled Golden Cider


Ingredients:
  • 0.5 oz. brown sugar simple syrup
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 2 oz. mulled fresh apple cider
  • ground nutmeg
Directions:
Combine all liquid ingredients in a shaker with ice, then shake vigorously until frothy and pour over ice in a rocks glass. Garnish with a twist of orange zest and grate nutmeg over top to taste. >>>> Mulled Cider: Add 10 whole cloves to one quart of fresh apple cider. Bring to a boil then turn off heat. Let cool then refrigerate.

Gold-N-Stormy


Ingredients:
  • ~3 oz. Reed’s Extra Ginger Brew
  • 1.5 oz. Vitae Spirits Golden Rum
  • two slices of lime
Directions:
Muddle lime slices in a rocks glass. Add ice and rum. Fill glass with ginger brew

Vitae Mai Tai


Ingredients:
  • 0.5 oz. fresh lime juice
  • 1 tbs. Vitae Spirits Orange Liqueur
  • 1 tsp. grenadine (only use true pomegranate grenadine)
  • 1 tsp. orgeat (only use high quality, ex. Sonoma Syrup Co.)
  • 2 oz. Vitae Spirits Golden Rum
  • 3 oz. fresh squeezed orange juice
  • mint sprig
Directions:
Combine all ingredients in a shaker Add 1 cup medium ice Shake and pour over ice in a tumbler glass. Garnish with a sprig of mint and an umbrella

Vitae Winter Nog


Ingredients:
  • 0.5 oz. heavy cream
  • 0.5 oz. Orgeat syrup
  • 0.5 oz. Vitae Spirits Anisette
  • 0.5 oz. Vitae Spirits Coffee Liqueur
  • 0.5 oz. Vitae Spirits Orange Liqueur
  • 1 farm fresh egg
  • 1 oz. Vitae Spirits Golden Rum
  • garnish with fresh ground nutmeg
Directions:
Combine all ingredients in a shaker and shake with ice Double strain and pour over ice in a tumbler glass. Grind fresh nutmeg over the glass and serve