Cocktails

What if you first tried Mezan Jamaica XO Neat ?

Ingredients:

40 ml – MEZAN Jamaica XO

Method:

Pour the rum in the glass…

Garnish:

None.

Created by Greg Erchoff
Mezan brand Ambassador

Ingredients:

50 ml – MEZAN Jamaica XO
15 ml – Banana liquor or syrup
1 slice – Fresh ginger
1 pinch – Allspice (Jamaican pepper)

Method:

Directly in a glass, add the slice of ginger and 1 pinch of Allspice and crush with a pestle. Add 2 or 3 big ice cubes, then, pour the banana liquor and the MEZAN Jamaica XO and stirred with a spoon for 30 second.

Garnish:

No garnish.

Created by Alex Jones
London Cocktail Club – London, UK

Ingredients:

45 ml – MEZAN Jamaica XO
15 ml – Briottet Figue
2 dashes – Black Walnut bitters

Method:

Stirred & strained.

Garnish:

Orange zest.

Created by Konstantin Komarov
The Noun bar Tverskaya, Moscow, Russia

Ingredients:

50 ml – MEZAN Jamaica XO
20 ml – Freshly squeezed lime juice
20 ml – Fresh pineapple juice
5 ml – Passion fruit syrup
15 ml – Homemade cinnamon syrup
5 – Mint leaves

Method:

Shaken.

Garnish:

Mint sprig, slice of pineapple, cinnamon stick.

Created by Warren Bobrow
American spirits consultant and author of Whiskey cocktails.

Ingredients:

30 ml – MEZAN Jamaica XO
90 ml – Lapsang Souchong tea brewed for ten minutes until extra dark, then cooled
30 ml – Simple syrup
15 ml – Freshly squeezed lemon juice

Method:

Stirred.

Garnish:

Long lemon, zest cut.

Created by Nico De Soto
Mace – New York, USA

Ingredients:

30 ml – MEZAN Jamaica XO
30 ml – Oloroso Sherry
2 dashes – Absinthe
2.5 ml – Tonka Bean syrup

Method:

Stirred & strained.

Garnish:

Orange zest.

Created by Tom Wu
The Kosmonaut – Manchester, UK

Ingredients:

50 ml – MEZAN Jamaica XO
12.5 ml – Briottet Mandarine
25 ml – Freshly squeezed lime juice
1 tbsp – White sugar
Egg white

Method:

Dry shake.

Garnish:

Dehydrated slice of mandarine.

Created by Javier Alekandro Sham
The Sherry Butt – Paris, France

Ingredients:

40 ml – MEZAN Jamaica XO
20 ml – Smoked Whisky syrup
20 ml – Freshly squeezed lemon juice
10 ml – Amaro Braulio infused with
coconut tea

Method:

Cobber shake.

Garnish:

Dehydrated slice of lime.

Created for the Mezan Barrel Challenge by Lucas Gacitua-Petit & Raphaël Lemaitre
Aedaen Place – Strasbourg, France

Ingredients:

60 ml – MEZAN Jamaica XO
20 ml – Blend of Madera wines
1.25 ml – Banana liquor
3 dashes – Chocolate cooked under vacuum with bitter orange, allspice, bananas and cardamom

Method:

Stirred.

Garnish:

Dehydrated slices of banana.

Created for the Mezan Barrel Challenge by Zoé Chambras & Luis Frumento
Moonshiner – Paris, France

Ingredients:

50 ml – MEZAN Jamaica XO
30 ml – Homemade Hypocras (clove, vanilla, star anise, cinnamon, rhubarb)
10 ml – Bitter Gagliardo
0.5 tbsp – Honey

Method:

Stirred.

Garnish:

Dehydrated slices of ananas.

Created for the Mezan Barrel Challenge by Kaled Rullaud & Aurélien Dewulf
John Circus – Paris, France

Ingredients:

on a Clarified Milk Punch basis
50 ml – MEZAN Jamaica XO
10 ml – Sherry Fino
10 ml – Jamaican berry syrup
10 ml – Liquid mango puree
10 ml – Verjus
A tiny pinch of citric acid

Method:

Stirred.

Garnish:

Cinnamon stick.

Created by Greg Erchoff
Mezan Brand Ambassador

Ingredients:

20 ml – Mezan Jamaica XO
20 ml – Campari
20 ml – Sweet vermouth

Method:

Add all the ingredients into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass filled with large ice cubes.

Garnish:

Orange peel.

Created by Greg Erchoff
Mezan Brand Ambassador

Ingredients:

45 ml – Mezan Jamaica XO
45 ml – Pineapple juice
20 ml – Campari
15 ml – Lime juice, freshly squeezed
15 ml – Sugar syrup

Method:

Add all ingredients into a shaker with ice and shake until well-chilled. Strain into a rocks glass over fresh ice.

Garnish:

Pineapple wedge.

Signature Cocktail

Ingredients:

60 ml – Mezan Chiriqui
12 – Mint leaves
6 – Raspberries
2 tbsps – Vanilled sugar
Crushed ice

Method:

Take a metal cup or a glass, put a dozen of mint leaves at the bottom. Add 6 raspberries and 2 tablespoons of vanilled sugar. Mash, without shredding the mint, and pour the rum. Stir and cover with crushed ice.

Garnish:

A rasppberry and a mint bouquet.

Twisted with Mezan Chiriqui

Ingredients:

40 ml – Mezan Chiriqui
20 ml – Lime juice, freshly squeezed
10 ml – Sugar syrup

Method:

Add all the ingredients into a shaker with ice, and shake until well-chilled. Strain into a chilled coupe. Garnish with a lime.

Garnish:

Lime.

Twisted with Mezan Chiriqui

Ingredients:

40 ml – Mezan Chiriqui
1 tbsps – Sugar syrup
2 dashes – Angostura bitters
2 dashes – Orange bitters

Method:

Combine rum, syrup and bitters in a mixing glass with large ice. Stir vigourously and strain into a double rocks glass over one large ice cube.

Garnish:

An orange twist or lime.