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Menu Beenleigh Rum

Alchemy

We've worked with some of the best bartenders in Australia to bring you some beautiful drinks. We wanted to share with you these unique, creative and refreshing ways to enjoy our rum. We've spent a long time crafting a spectacular rum, now it is your turn to craft some amazing cocktails.

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Honey Jumble Sour

Creator

  • Harveys Bar & Bistro
  • Brisbane, QLD

Ingredients

  • 30ml Beenleigh Honey Rum
  • 15ml Massenez Framboise/Raspberry Liqueur
  • 15ml Canton Ginger Liqueur
  • 10ml /2 Bar Spoons of Local Honey (Bee One Third, James St. Rooftop Urban Bee Hive Honey)
  • 60ml Raspberry Puree
  • 45/60ml Lemon Juice
  • 30ml Egg white

Glass

Double Rocks/Old Fashioned, Crystal Cut look is good for this drink

Method

Dry shake all ingredients to emulsify the egg white and honey. Add ice, then wet shake.

Garnish

Drizzle of the honey and dehydrated raspberry to top off.

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Voo-Bee-Leigh

Creator

  • Zac Hay
  • Emporium Hotel Cocktail Bar
  • Brisbane, QLD

Ingredients

  • 30ml Beenleigh 5yo
  • 15ml Beenleigh Honey
  • 7.5ml DOM Benedictine
  • 20ml Martini Rosso
  • 1 dash Angostura bitters
  • 1 dash Peychaud’s bitters

Glass

Crystal cut double rocks glass

Method

Stir down in a mixing glass and strain into ice filled glass, lemon spritz then discard.

Garnish

Garnish with a Lemon Zest Twist.

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Hot & Stormy Hot Toddy

Creator

  • Gillian Letham
  • The Mill on Constance
  • Brisbane, QLD

Ingredients

  • Beenleigh Honey Rum
  • House made Ginger Syrup with Star anise
  • Lemon
  • Cloves
  • Cinnamon Stick

Glass

Small Handle (pot size)

Method

Stud one wheel of lemon with cloves
Place in glass
Pour 45ml Beenleigh Honey Rum
Pour 15ml Ginger Syrup
Add Hot water to taste, aprox 60ml
Stir and serve with Cinnamon Stick

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Beenleigh Martinez

Creator

  • Edward Quatermass
  • Maker.BNE
  • Brisbane, QLD

Ingredients

  • 40ml Beenleigh 2yr white
  • 30ml House native sweet vermouth
  • 3 dashes roasted macadamia and malt bitters

Glass

Coupette

Method

Add ingredients to a mixing glass and stir down, double strain into a coupette.

Garnish

Lemon twist and cured pork cheek.

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Nectar Anise

Creator

  • Callum Flory
  • Distill
  • Adelaide, SA

Ingredients

  • 45ml Beenleigh 5yo
  • 30ml Antica Formular
  • 15ml Chartreuse VEP
  • 2 dashes A Gentleman’s Tonic No. 3 Bitter
  • 2 dashes Regan’s Orange Bitters
  • 2 dashes Bohemian Absinth

Glass

Crystal cut coupe

Method

All ingredients stirred over ice and double strained into glass. Squeeze orange cheek over strained cocktail to release oils on surface of cocktail. Add orange twist to rim of glass.

Garnish

Orange twist, orange oil squeezed from peel over drink, floating star anise.

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Trade Off

Creator

  • Brett Harris
  • Button Bar
  • Sydney, NSW

Ingredients

  • 50ml Macadamia fat washed
  • Beenleigh White Rum
  • 20ml Fresh Presses Lemon Juice
  • 20ml Averna
  • 15ml Egg white
  • 10ml Orgeat
  • 5 Chunks of Pineapple

Glass

Coupe

Method

Using smoking chips smoke glass, leave over chips while making cocktail

Muddle pineapple, add all ingredients dry

Shake!

Add ice and shake cocktail, double strain in smoked glass!

Garnish

Orange buttered garnish!

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Milk & Honey

Creator

  • James Connolly
  • Angel’s Cut by The Trustee
  • Perth, WA

Ingredients

  • 60ml Beenleigh Honey
  • 1 whole egg white
  • 45ml rice milk
  • 15ml Crawleys Burnt orange and vanilla syrup
  • 2 dashes Angels Cut house bitters (Angostura bitters is a good substitute)
  • 5ml agave nectar
  • 1 pinch of salt

Glass

Wine Glass

Method

Dry shake then shake with ice.

Garnish

Flamed Nutmeg

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May Through September

Creator

  • Sebastian Costello
  • Bad Frankie
  • Fitzroy, VIC

Ingredients

  • 45ml Beenleigh 5yr rum
  • 15ml Grant Burge tawny
  • 1 cinnamon stick
  • 4 Cloves
  • 10 Raisins
  • 3 Apricots
  • 1 tsp Black tea

Glass

Thick goblet

Method

200mls of water in a pot. Place cinnamon, cloves, raisin and apricot in simmering water. Simmer for 25 mins, take off the heat and add black tea for 4 minutes. Strain and leave to cool. Place 30mls of the tea with the rum and tawny, bring to a simmer then serve.

Garnish

Garnish cinnamon stick on the side of the glass.

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Steamboat

Creator

  • Sohan Imran
  • 399 Bar
  • WA

Ingredients

  • 30ml Beenleigh Copper-Pot Distilled Rum
  • 15ml Pedro Ximenez Sherry
  • 15ml Cointreau
  • 15ml Sweet Vermouth
  • 10ml Dry Vermouth
  • Tiki Bitters

Method

Combine ingredients with ice in a beaker, stir, strain into glass.

Garnish

Flamed orange zest

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A Good Rummage

Creator

  • Jaime Fraser
  • Thrift Shop Bar
  • SA

Ingredients

  • 30ml Beenleigh Double Barrel 5 Year Old Rum
  • 15ml Vok Coffee Liqueur
  • 15ml Rainforest Liqueurs Ki-Ril (Native Fig)
  • 60ml Melted Vanilla Gelato

Method

Shake until nice foam forms, then strain.

Garnish

Grated Haigh’s milk chocolate
Grated nutmeg
Cinnamon stick

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All Spice Mai Tai

Creator

  • Dim Rtshiladze
  • The Dominion League
  • WA

Ingredients

  • 45ml Beenleigh Double Barrel 5 Year Old Rum
  • 30ml Lime Juice
  • 15ml VOK Liqueur Triple Sec
  • 3 dashes of Aromatic Bitters
  • 20ml Spiced Orgeat*

  • *To make spiced orgeat:
    Mix star anise, cloves and cinnamon in equal parts (for a total of about 40 grams). Place into a bottle of orgeat syrup, and let it infuse for about a day.

Method

Add all ingredients into a shaker, shake, strain over ice.

Garnish

Mint sprig, lime zest and star anise.

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Winter Is Coming

Creator

  • Dave Ferry
  • Cambus Wallace
  • QLD

Ingredients

  • 45ml Beenleigh Double Barrel 5 Year Old Rum
  • 15ml Beenleigh Honey Liqueur Rum
  • 20ml Lillet Rouge
  • 20ml Apricot Syrup
  • 20ml Thickened Cream
  • Dash of Egg White

Method

Add all ingredients to shaker. Dry shake, then add ice and shake again for 8-10 seconds. Double strain into chilled glass.

Garnish

Shaving of fresh nutmeg

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The Cricketeer

Creator

  • Kev Walsh
  • Blacksheep
  • NSW

Ingredients

  • 45ml Beenleigh Double Barrel 5 Year Old Rum
  • 15ml Beenleigh Honey Liqueur Rum
  • 10ml Lemongrass and Ginger Syrup
  • 30ml Lemon Juice
  • 2 dash Elixir Vegetal
  • 10ml Egg white

Method

Dry shake thoroughly, and then wet shake and strain over ice.

Garnish

Cracked cardamom
Candied lemongrass stalk.

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Autumn Street Winds

Creator

  • Zac Hay
  • Emporium Hotel Cocktail Bar
  • QLD

Ingredients

  • 60ml Beenleigh Honey Liqueur Rum
  • 15ml Apry Apricot Brandy
  • 15ml Falernum
  • 15ml Lime Juice
  • 2 Dashes of Orange Bitters

Method

Shake and double strain into a fancy Coupette

Garnish

Orange Wedge placed on side of glass

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Honey Rum Ice Tea

Creator

  • Leroy Martin-McEwen
  • Finders Keepers Bar and Dining Lounge
  • QLD

Ingredients

  • 30ml Beenleigh Honey Liqueur Rum
  • 30ml Black Bottle XO
  • 30ml Fresh Squeezed Lemon Juice
  • 10ml Falernum
  • 60ml Fresh steeped English Breakfast Tea

Method

Start by steeping the tea in a teapot. Add all other ingredients into a shaker and shake. Then add tea and shake again. Pour into glass and top with crushed ice.

Garnish

Crushed ice and lemon ice

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Willy Wonka

Creator

  • Gray Allsbury
  • The Alchemist Bar
  • VIC

Ingredients

  • 30ml Beenleigh Honey Liqueur Rum
  • 30ml Dark Chocolate Mozart
  • 10ml Chambord
  • Agave Nectare

Method

Add all ingredients and ice into a boston shaker. Shake then strain into glass.

Garnish

Rim the glass with chilled agave nectar and dip into popping candy.

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The Rumzu

Creator

  • Alexis Collier
  • Brass Razu
  • VIC

Ingredients

  • 45ml Beenleigh Honey Liqueur Rum
  • 15ml Galliano Amaretto
  • 2.5ml Grand Marnier
  • 15ml Simple Syrup (2:1)
  • 5ml Vanilla Syrup
  • Egg White

Method

Shake all ingredients in a boston shaker (without ice) until egg white has mixed thoroughly. Add ice, shake vigorously and strain into glass. Add a couple of cubes of ice.

Garnish

Antique teaspoon, with a sprinkle of ground cinnamon which can be stirred into the cocktail once served. Amaretto biscuits on the side.

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The Burnt Hands

Creator

  • Daniel Monk
  • The Rum Diary Bar
  • VIC

Ingredients

  • 40ml Beenleigh Double Barrel 5 Year Old Rum
  • 20ml Cocchi Americano
  • 10ml Amer Picon
  • 10ml Stout Reduction (reduced to 1/4)

Method

Add all ingredients to mixing glass and stir over ice, strain into coupette.

Garnish

Dehydrated citrus

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Winter Abroad

Creator

  • Alaina Mahone
  • The Collection Bar
  • VIC

Ingredients

  • 30ml Beenleigh Double Barrel 5 Year Old Rum
  • 30ml Fresh Apple Juice
  • 20ml Lime Juice
  • 15ml Fallernum
  • 2 dashes of Cinnamon Clove Bitters
  • 15ml Amaro Montenegro

Method

Add all the ingredients into a shaker full of ice and shake. Pour into a Beenleigh copper mug and garnish.

Garnish

Apple fan and star anise

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Spiced Chai Rum Old Fashioned

Creator

  • Daniel Graham
  • Two Buoys Tapas & Wine Bar
  • VIC

Ingredients

  • 60ml Beenleigh Copper-Pot Distilled Rum
  • 30ml Chai Tea
  • 15ml Antica Formula Sweet Vermouth
  • 15ml Lemon Juice
  • 15ml Sugar Syrup

Method

Add Beenleigh rum, chai, lemon juice, sugar syrup to Boston shaker and fill with ice. Slowly stir to soften mix then add Antica formula and stir again. Double strain into glass with round ice cube.

Garnish

Orange twist & Cinnamon on rim

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The Beenleigh Burner

Creator

  • Yao Wong
  • Whisky and Alement
  • VIC

Ingredients

  • 60ml Beenleigh Double Barrel 5 Year Old Rum
  • 20ml Punt e Mes
  • 1 barspoon of Dom Benedictine
  • 1 dash of Angostura Bitters
  • 1 dash of Orange Bitters

Method

Add all ingredients into a mixing glass and stir over ice. Strain into serving glass.

Garnish

Lemon twist & a Port Charlotte Scottish Barley, rinse on glass.

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The Mmmapple Pie

Creator

  • Peter Groom
  • Angry Pirate
  • NSW

Ingredients

  • 60ml Beenleigh Double Barrel 5 Year Old Rum
  • 10ml Maple Syrup
  • 10ml Fresh Lime Juice
  • 150ml Fresh pressed Apple Juice

Method

Add the Beenleigh Rum, maple syrup and fresh lime juice to shaker. Dry shake to dissolve the maple syrup. Pour into a highball.

Garnish

Apple slice and a few of Beenleigh soaked rasins.

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Spiced Persimmon Flip

Creator

  • Eddie Alder
  • Loft Bar
  • SA

Ingredients

  • 60ml Beenleigh Double Barrel 5 Year Old Rum
  • 45ml Spiced Persimmon Juice
  • 15ml Lemon Juice
  • 1 Egg

Method

Shake all ingredients together. Double strain into glass. Place glass in Chinese steaming basket. Add smoke.

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Beenleigh Toffee Apple

Creator

  • Stephen Duffy
  • The Fiddler
  • NSW

Ingredients

  • 15ml Beenleigh Honey Liqueur Rum
  • 45ml Beenleigh Double Barrel 5 Year Old Rum
  • 15ml Sugar Syrup
  • 15ml Fresh Lime Juice
  • 1 Egg White
  • 2 barspoons Apple Compote*
  • * To make compote you will need:
  • 5kg granny smith apples
    350ml red wine and 350ml port
    3 cinnamon sticks and 4 bay leaves
  • Compote method: Chop apples into cubes, place in pot with all other ingredients, cook on a low heat until apples are soft. Remove bay leaves and cinnamon sticks, blend.

Method

In a mixing glass pour spirits, sugar syrup and compote, stir down with spoon, add egg white and fill with ice, shake and strain into chilled martini glass.

Garnish

Candied toffee apples

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I'm John Snow

Creator

  • Soren Margaard Poulsen
  • Spring Street Social
  • NSW

Ingredients

  • 45 ml Beenleigh Double Barrel 5 Year Old Rum
  • 15 ml Beenleigh Honey Liqueur Rum
  • 22 ml Fresh Lime Juice
  • 15 ml Agave Syrup
  • 1 barspoon Laphroaig Quarter Cask
  • 1/2 Passionfruit
  • 1 dash of Cherry Bitters
  • 1 Egg White

Method

Add all ingredients into shaker and shake. Then add ice and shake hard. Strain into chilled martini glass rinsed with laphroaig quarter cask. Let the foam settle.

Garnish

Spoon in some passionfruit

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Nonna Isa

Creator

  • Antonello Arzedi
  • Vasco
  • NSW

Ingredients

  • 50ml Beenleigh Honey Liqueur Rum
  • Infused with Walnuts
  • 15ml Galliano Vanilla
  • 20ml Fresh Pear Juice
  • 20ml Fresh Lemon Juice
  • 1 Egg White

Method

Dry shake then shake with ice and Strain into chilled martini glass

Garnish

Caramelised pear and grated toasted walnuts

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Smoked Macadamia Hot Buttered Rum

Creator

  • Tom Kearny
  • Mechanics Institute
  • WA

Ingredients

  • 2 heaped bar spoons of Spiced Butter*
  • 50ml Beenleigh Double Barrel 5 Year Old Rum
  • 15ml Smoked Macadamia Syrup
  • Hot Water
  • *How to make spiced butter:
  • 1 stick (4oz) room temp butter
    1 bar spoon grated orange zest
    1 bar spoon each of ginger and ground cinnamon
    1/2 bar each of dark sugar and nutmeg
  • Warm the butter on low heat, mix all ingredients well then chill to set the butter once more.

Method

Add ingredients to copper mug and top with hot water. Stir mixture with a cinnamon quill until butter is fully dissolved.

Garnish

Grate some nutmeg over the top and serve with candied macadamias.

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Bosun's Punch

Creator

  • Simon Hough
  • The Flour Factory
  • WA

Ingredients

  • 30ml Beenleigh White Rum
  • 20ml Muscatel
  • 15ml Lime Juice
  • 30ml Orange Juice
  • 15ml Orgeat Syrup
  • 1 dash of Angostura Bitters

Method

Shake all ingredients together, strain into copper mug with crushed ice.

Garnish

Mint sprig, orange zest, half lime filled with oloroso sherry and a final dash of bitters.

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James - WA

Bar Name:

Angel’s Cut by The Trustee

State:

WA

Bartender, Position:

James Connolly, Beverage Manager

Signature Cocktail:

Milk & Honey

Bar Profile:

There's nought, no doubt, the spirit calms as rum and true religion. Angels cut is the Trustee bistro's re-invented bar offering in the heart of Perths CBD. A wall of rum and good times await.

What is your background within the industry?

I moved to Australia 8 years ago and took up bar-tending as a career and never looked back! I've been lucky enough to work in some pretty good places, Must wine bar, Defectors, El Publico, Rockpool bar and grill, Enriques School for to Bullfighting and Angels Cut.

What was the inspiration behind the cocktail you made?

It’s based on a mexican drink called Horchata, it’s basically a boozy milkshake for grown ups.

What do you think about the flavour profile?

Milk and Honey is such a great combo dating back many many years and adding rum to the mix only makes it better!

What type of drinks do you think this rum would be useful for?

It actually works pretty well in most classic rum drinks, you just have to either up the citrus or dial back on any other sweetners. I imagine a blazer would be pretty cool with this rum too!

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

I’m all for provenance and supporting local distillers. Is Queensland local…. Sure why not! It has great mixability which is very important in current times.

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Zac - QLD

Bar Name:

Emporium Hotel Cocktail Bar

State:

QLD

Bartender, Position:

Zac Hay, Cocktail Bar Manager

Signature Cocktail:

Voo-Bee-Leigh

Bar Profile:

Brisbane’s Award Winning Cocktail Bar.

What is your background within the industry?

I have been in the hospitality industry for 17 years; worked my way up from bar back through all aspects of the industry to Venue Manager currently.

What was the inspiration behind the cocktail you made?

Based on classic cocktails with a twist, think well-balanced and versatile.

What do you think about the flavour profile?

The open flavor profiles in both the 5yo and the Honey are really easy to work with they accentuate and lift the other flavours in the glass.

What type of drinks do you think this rum would be useful for?

Its really versatile and can be substituted in many variations of classic rum drinks, even a Beenleigh Mai Tai would go pretty well.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Its really tasty the 5yo has a great range of flavours going on and who doesn’t like honey!

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Sebastian - VIC

Bar Name:

Bad Frankie

State:

VIC

Bartender, Position:

Sebastian Costello, Owner

Signature Cocktail:

May through September

Bar Profile:

Jaffle and local spirits bar.

What is your background within the industry?

Bar tending for 15 years in the UK and Australia with a focus on bringing Locally made spirits to the people. Bad Frankie has the biggest range of Australian spirits in the world.

What was the inspiration behind the cocktail you made?

My mum would always say 'Wear a singlet under your shirt from May to September'. I wanted to make a drink for the cooler months to honour Mums hot tip. Warm spice, rum and tawny is the perfect singlet cocktail.

What do you think about the flavour profile?

I wanted to play with the stone fruit flavours that I get out of the rum. The reason for heating the drink is to bring out the raisin flavours in the Tawny.

What type of drinks do you think this rum would be useful for?

Most classic rum cocktails, rum Manhattan or rum Old Fashioned.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Beenleigh is well balanced rum with heaps of winter spices. It has a wonderful history with a real larrikin heart.

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Callum - SA

Bar Name:

Distill

State:

SA

Bartender, Position:

Callum Flory

Signature Cocktail:

Nectar Anise

Bar Profile:

Distill offers the rare mix of a laidback cocktail environment on the ground floor with an upbeat club scene upstairs. Enjoy a properly made classic and dance the night away under the same roof.

What is your background within the industry?

Avid drinker and bar tender at Distill for 2 years, in training for bar manager position.

What was the inspiration behind the cocktail you made?

Distill focuses on classic style cocktails and the Nectar Anise really embodies this philosophy. Inspiration was taken from the Irish Whiskey classic and personal favorite cocktail, The Tipperary before adding a absinthe and particular bitters bringing the drink back to cocktail cultures apothecary roots.

What do you think about the flavour profile?

The ingredients I have used really pronounce the aniseed flavors which dominate this drink through the Chartreuse, Absinthe and mixture of bitters. This distinct taste married perfectly with the rich rounded palate of Beenleigh 5yo. Between the rum and Chartreuse, and absinthe, enough sweetness is drawn. The experience is finished with lingering spice notes from the bitters.

What type of drinks do you think this rum would be useful for?

I can think of endless applications for Beenleigh 5yo, however a classic dark rum daiquiri springs straight to mind.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

8/10

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Brett - NSW

Bar Name:

Button Bar

State:

NSW

Bartender, Position:

Brett Harris - Venue Manager

Signature Cocktail:

Trade Off

Bar Profile:

Cool small bar focusing on Rum, Gin & the ways of Ye old men of the Sea.

What is your background within the industry?

Ive Been in the Industry almost 10 years now, have a massive passion for anything agave and of course Rum, I started at Cafe Pacifico which was my first "Hospo" job! loved every minute of being there and learnt so much from the man the legend Phil Bayly. Also worked at El Topo (Agave Focused), Mr Moustache (Massive Mezcal Focus) and Hello Sailor (just a bloody Great Bar) I think some of the best bars in Sydney!!

What was the inspiration behind the cocktail you made?

Well I love the taste of Macadamia nuts, and when I was young my grand parents had the biggest Macadamia Nut tree in their yard so I always used to eat them and loved it! so I thought I would combine two of my fav things! Rum and Macadamia.

What do you think about the flavour profile?

Delicious flavour profile! I think it says a lot about Australian Rum! Not just defined by the only Rum we all know!

What type of drinks do you think this rum would be useful for?

I think anything classic because it has such a Bold flavour profile, it wouldn't get lost in a cocktail, it would defiantly hold up and any classic drink! ohh and Perfect for anything Tiki!! Oui Chef.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

As I said before, Australian rum has been defined by one brand and one brand only, so many people would simply dismiss Beenleigh because its Australian. Although its NOT a new brand at all I think it will continue to breath life back into the Australian Rum industry! Its short, its Al Dente (Great)! all for Small back Artisan Spirits.

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Edward - QLD

Bar Name:

Maker

State:

QLD

Bartender, Position:

Edward Quatermass - Head Bartender

Signature Cocktail:

Beenleigh Martinez

Bar Profile:

Australian spirits, seasonal, organic produce are used in conjunction with sound cocktail techniques to produce wonderful cocktails.

What is your background within the industry?

I worked at the Emporium and Papa Jacks before joining Maker. In 2014, I was awarded Rookie Bartender of the Year. I’ve also won various other industry competitions.

What was the inspiration behind the cocktail you made?

I wanted to showcase Australian spirits and ingredients by using our house native sweet vermouth and locally made, handcrafted rum. The result is a clean, elegant cocktail.

What do you think about the flavour profile?

It has a soft, subtle sweetness with vanilla and a hint of earth chocolate.

What type of drinks do you think this rum would be useful for?

Coffee, iced tea, ginger beer, cola, lemon lime bitters.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Beenleigh is a great example of Australian handcrafted rum. A lot of care and passion has gone into creating it. The added use of copper-pot distillation really makes it stand out.

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Gillian - QLD

Bar Name:

The Mill on Constance

State:

QLD

Bartender, Position:

Gillian Letham - Owner/Operator

Signature Cocktail:

Hot & Stormy Hot Toddy

Bar Profile:

A back street bar steeped in ghosts and history, occupying one floor of a gothic brick tower that was once a flourmill and World War II base for US soldiers.

What is your background within the industry?

I started working in traditional bars back in Glasgow, Dublin and Sydney before moving to Brisbane and opening my own little craft beer bar venue 18 months ago, quickly followed by a second bar a year later. To be a great bartender, I think you have to provide quality chat as well as quality drinks.

What was the inspiration behind the cocktail you made?

Hot Toddies are a staple back home all year round, so when it starts getting colder in Queensland, it’s always good to bring out a winter warmer. The Beenleigh Honey Liqueur Rum is a winner for Hot Toddies as there is no messing around adding that honey, which allows you to add a secondary flavour profile - that’s where the ginger and star anise syrup gets a run.

What do you think about the flavour profile?

The Beenleigh Honey Liqueur Rum won me over. Super smooth with a nice little honey toffee hint at the end.

What type of drinks do you think this rum would be useful for?

I love to smash out classics in the summer like the Mojito with Beenleigh White Rum and winter warmers with Beenleigh Honey Liqueur Rum.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

4/5

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Sohan - WA

Bar Name:

399 Bar

State:

WA

Bartender, Position:

Sohan Imran - Bar Manager

Signature Cocktail:

Steamboat

Bar Profile:

399 Bar is a chilled, lounge-style cocktail bar that specializes in both classic and contemporary cocktails, with an extensive boutique beer and wine list. One of the first warming and comfortable local dive bars in Perth, we aim to keep this trend going.

What is your background within the industry?

I’ve been working in hospitality since I was 14, starting down in Fremantle. I have been a cocktail barman for 7 years and have called 399 home for the last 2 years.

What was the inspiration behind the cocktail you made?

The inspiration stems from the classic rum based tiki drink, the Fogcutter, but I wanted to refine it down to a spirit only drink along the lines of the 1920 classic cocktail styles (Manhattans, Boulevardiers, etc.)

What do you think about the flavour profile?

I find the Beenleigh Double Barrel 5 Year Old Rum to be on the sweeter spectrum of rums, mainly due to the use of Australian sugar cane. Absolutely fantastic in drinks with a bitterness or dryness to them.

What type of drinks do you think this rum would be useful for?

Great for built drinks but also works well in stirred down classics.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

I rate it really highly. It has a strong, unique flavour profile, which sets it aside from the other available rums.

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Jaime - SA

Bar Name:

Thrift Shop Bar

State:

SA

Bartender, Position:

Jaime Fraser - Bartender

Signature Cocktail:

A Good Rummage

Bar Profile:

We are focused on Australian produce, boasting 100% Australian made spirits and all South Australian craft wines and beers.

What is your background within the industry?

I started out in bars, restaurants and nightclubs in Edinburgh. After working in the small bar scene in Sydney for six months, I travelled around Australia and eventually settled in Adelaide about six months ago.

What was the inspiration behind the cocktail you made?

I wanted to make an ice cream based cocktail for last summer but it’s actually awesome warm as well. Just blast it with a steam wand for 10 seconds.

What do you think about the flavour profile?

Delectable. Lots of caramel and spiced oak.

What type of drinks do you think this rum would be useful for?

We use it a lot for Cuba Libres and another drink of ours involving our house ginger beer.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Beenleigh produce some fantastic rums, all of them versatile yet distinct, and we’re proud to have them on our back bar.

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Dim - WA

Bar Name:

The Dominion League

State:

WA

Bartender, Position:

Dim Rtshiladze - Bar Manager

Signature Cocktail:

All Spice Mai Tai

Bar Profile:

A bar that focuses on liquids of the dark kind. Around 250 rums and whiskies, with a sub-focus on Australian made products. It is two venues in one, a pub-style bar on the street level with rotating taps to feature rare one-off Australian and international beers, and a cocktail/spirit focused bar in the basement.

What is your background within the industry?

I’ve been working in the industry now for about 9 years. For the last 6 years, I’ve been involved in opening cocktail/spirit bars. Right now position is bar manager of The Dominion League and Mechanics Institute.

What was the inspiration behind the cocktail you made?

To take one of the most famous rum drinks ever (The Mai Tai) and beef it up to accentuate some of the rich, spice driven flavours that are found in Beenleigh Double Barrel 5 Year Old Rum, such as star anise, cinnamon and cloves.

What do you think about the flavour profile?

In a word, outstanding. Flavourful, rich, with delicious notes of caramel and toffee apple.

What type of drinks do you think this rum would be useful for?

Any style of drink really. It is approachable enough to drink straight, bold enough to stand up in pretty much any classic rum cocktail, and affordable enough to use in simple mixed drinks. I’d recommend either a Mai Tai or a simple mule with ginger beer, mint, and lime.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Great. It has what every consumer and bartender is looking for: versatility, affordability, and drinkability.

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Dave - QLD

Bar Name:

Cambus Wallace

State:

QLD

Bartender, Position:

Dave Ferry - Bar Manager

Signature Cocktail:

Winter is Coming

Bar Profile:

We are a hip, boat-themed bar with wall murals and drop lights, offering refined small plates and cocktails.

What is your background within the industry?

I’ve owned and operated Cambus Wallace for the last three years.

What was the inspiration behind the cocktail you made?

We don’t have much of a winter up here but I thought combining the Beenleigh 5 Year Old Rum with the Beenleigh Honey Liqueur Rum would be perfect for a cosy cocktail in the colder months.

What do you think about the flavour profile?

The Kangaroo Island honey combined with the rich nutty rum component gives it a truly unique flavour.

What type of drinks do you think this rum would be useful for?

We first used the Honey in a mule which works well. A popular cocktail creation with the locals is the “Sugar Baz” named after the owl that lives in the distillery’s barn and oversees the production. It’s a tiki style cocktail with strong honey and ginger flavours.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Beenleigh rum has its own thing going on and is worth a go for mixers and cocktails. It’s nice that it’s a locally owned and made product.

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Kev - NSW

Bar Name:

Blacksheep

State:

NSW

Bartender, Position:

Kev Walsh - Bar Manager

Signature Cocktail:

The Cricketeer

Bar Profile:

Cocktails and bar bites in an upscale but relaxed venue with dark walls and ornate chandeliers.

What is your background within the industry?

I started out paying my dues as a barback at Bar at the End of the Wharf, and moved into Newtown right before the big wave of new small bars. I cut my teeth at Blacksheep and Corridor for two years before returning to my home ground to mix drinks full time as Bar Manager.

What was the inspiration behind the cocktail you made?

I wanted to pick up on the more delicate flavours in the rum and bring them to the forefront to show the rum’s versatility. The combination of the bold Aussie rum and the delicate flavours of the subcontinent balance well against each other.

What do you think about the flavour profile?

Lots of vanilla, caramel, molasses and toffee on the palate, with a slight peppery finish.

What type of drinks do you think this rum would be useful for?

It’s a great rum for stirred down drinks like the Old Fashioned or Treacle, and we love it in tiki inspired drinks or anywhere you want rum to be the focus.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Its great to see quality spirits coming out of Australia. We definitely prefer to keep it local where we can and this is a rum we can serve with pride.

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Leroy - QLD

Bar Name:

Finders Keepers Bar and Dining Lounge

State:

QLD

Bartender, Position:

Leroy Martin-McEwen - Manager & Head Bartender

Signature Cocktail:

Honey Rum Ice Tea

Bar Profile:

Quirky bookcase bar, serving boutique beers and interesting twists on classic cocktails.

What is your background within the industry?

I’ve been working in the industry now for nearly eight years. I’ve always been passionate about cocktails, fine dining and house infusions using spirits, syrups or garnishes.

What was the inspiration behind the cocktail you made?

Summer! I wanted to use heavy flavours and mix them into a thirst quenching drink.

What do you think about the flavour profile?

The honey and sweet brandy notes linger beautifully. Very soft on the palate.

What type of drinks do you think this rum would be useful for?

Because Beenleigh has been fashioned similar to the English style rums, I would recommend it in less fruity beverages. Things like an Old Fashioned, or a Blazer would work very well. Can’t go past a Beenleigh Dark ‘n’ Stormy though.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Beenleigh have been making rum for decades now. They have found a consistent and great way to maintain their product.

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Jason - QLD

Bar Name:

Harvey’s Bar & Bistro

State:

NSW

Bartender

Jason Matthews

Signature Cocktail:

Honey Jumble Sour

Bar Profile:

A casual, contemporary bistro with a breakfast to late trade including a wide variety of refreshing classic and signature Cocktail:s

What is your background within the industry?

All aspects of hospitality since 1986, mainly clubs, bars and hotels in my younger days, then sommelier and bistro roles more recently.

What was the inspiration behind the cocktail you made?

I was inspired by the Honey Jumble biscuits I remember from my childhood. They were honey flavoured gingerbread fingers covered with pink icing.

What do you think about the flavour profile?

Love the Beenleigh Honey Liqueur. Very complex notes of oak, toffee and vanilla. Extremely smooth finish.

What type of drinks do you think this rum would be useful for?

Mojitos, Cuba Libres and Rum Punches

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

An authentic handcrafted Aussie rum. It’s about time!

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Gray - VIC

Bar Name:

The Alchemist bar

State:

VIC

Bartender, Position:

Gray Allsbury - Bar Manager

Signature Cocktail:

Willy Wonka

Bar Profile:

Like the alchemists of days past, we are always trying to push the limits, creating new and exciting flavours, re-inventing and still trying to turn that bronze into gold.

What is your background within the industry?

I’ve been in hospitality for 18 years now and there’s no changing it. This is my life and I love it. Funny to think, but I love the hours, the thrill and excitement of service and the customers. I love being tested and being under pressure and still having fun!

What was the inspiration behind the cocktail you made?

Willy Wonka was inspired by one of my favourite sweets - The Marvellous Creations Popping Candy. I’m a very innovative creator and love making flavours that complement foods or flavours that are not drinks, but could possibly be one.

What do you think about the flavour profile?

Amazing. I have 4 cocktails on my list that use the Beenleigh range. The flavours are uniquely Australian and complement a variety of techniques.

What type of drinks do you think this rum would be useful for?

The Honey Liqueur, which I have used here, can be useful for so many different types of drinks. I recently tried it as an Old Fashioned and was surprised at how easy it was to drink and enjoy.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

It’s right up there with the best from around the world. And it’s local! We need to respect what we have here in Australia and be proud of it.

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Alaina - NSW

Bar Name:

The Collection Bar

State:

VIC

Bartender, Position:

Alaina Mahone - Bar Manager

Signature Cocktail:

Winter Abroad

Bar Profile:

Warmly lit nook with rustic-chic decor and chandeliers, offering Cajun fare and inventive cocktails.

What is your background within the industry?

I’ve been working in the hospitality industry for over 10 years. I’ve worked in bars all over the United States from as far west as Hawaii to as east as you can get in Maryland. Having worked all over the US, I now happily call The Collection Bar and Melbourne home.

What was the inspiration behind the cocktail you made?

I was inspired by the flavours and the complexity of the rum and wanted to accentuate the vanilla and herbal notes.

What do you think about the flavour profile?

I love that Beenleigh is smooth enough to be drunk on the rocks yet complex enough to use as an ingredient in cocktails. It’s well-rounded rum, and I love that it’s made in Australia.

What type of drinks do you think this rum would be useful for?

It’s fantastic in a rum Old Fashioned but with its complex flavour profile, it’s also perfect for Tiki drinks.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Brilliant. I think there’s definitely a place for it in every bar, not only in Australia but also worldwide.

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Daniel - VIC

Bar Name:

The Rum Diary Bar

State:

VIC

Bartender, Position:

Daniel Monk - Venue Manager

Signature Cocktail:

The Burnt Hands

Bar Profile:

Serving up the best of rum based cocktails using the finest products from around the world, including a rotating Cocktail On Tap made in-house by our talented crew.

What is your background within the industry?

I’ve spent 8 years behind the bar, so far spanning Auckland, Wellington, Singapore, Melbourne and Sydney. Recently I took on the role as Manager at The Rum Diary Bar where I hope to learn a lot more about rum!

What was the inspiration behind the cocktail you made?

I tried to keep the idea simple by only using 4 ingredients – something easy enough to make at home. I balanced out the sweet undertones of the rum with the floral points of the Cocchi Americano and the burnt bitter elements of the Amer Picon and stout reduction.

What do you think about the flavour profile?

Very approachable, robust and round with a lovely bit of sweetness. Full of dried fruits, vanilla and caramel tones.

What type of drinks do you think this rum would be useful for?

Anything from stirred down classics, to tropical, fun, summer drinks. The profile of the rum complements a lot of flavours.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Brilliant. Having an Australian made artisanal rum behind the bar is a real asset, especially a rum with such a rich heritage and history.

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Alexis - VIC

Bar Name:

Brass Razu

State:

VIC

Bartender, Position:

Alexis Collier - Manager and Part Owner

Signature Cocktail:

The Rumzu

Bar Profile:

Brass Razu opened in 2009 and has always been known for its extensive wine selection and Long Island Ice Teapots served in silverware. The Baroque inspired furnishings, with a cosy fireplace and couches make people feel relaxed and at home. It’s only in the last couple of years we have studied long and hard about cocktails. But whatever you’re drinking, it’s our staff and atmosphere that will keep you coming back for more.

What is your background within the industry?

I’ve been working in the hospitality industry for 9 years. I started with washing dishes, then running food, to finally managing a bar. My family took over the Brass Razu 2 years ago and I’ve learnt a lot. But there’ still more to learn!

What was the inspiration behind the cocktail you made?

I wanted to create a cocktail that anyone could make. All the ingredients can be bought in any good liquor store and it suits most palates, making it an easy drink to enjoy in any season.

What do you think about the flavour profile?

Rich and smooth on the palate. The honey really pops out with some vanilla and oak in the background. Gorgeous velvety finish too.

What type of drinks do you think this rum would be useful for?

You can’t go past a classic Old Fashioned using the dark rum. Beenleigh White Rum is simply perfection in a summery Frozen Daiquiri, perhaps mango flavour.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

World-class. Versatile. You can taste the passion and dedication that goes into every drop.

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Daniel - VIC

Bar Name:

Two Buoys Tapas & Wine Bar

State:

VIC

Bartender, Position:

Daniel Graham - Restaurant Manager

Signature Cocktail:

Spiced Chai Rum Old Fashioned

Bar Profile:

Cured meats, cheese boards, craft beers and delicious cocktails in an upscale tapas and wine bar.

What is your background within the industry?

I started working part-time at Two Buoys while I was studying business and marketing at Uni. I fell in love with the hospitality industry and this venue in particular. Over the last two years, I’ve worked my way up to Restaurant Manager.

What was the inspiration behind the cocktail you made?

I was playing around with some old school cocktails like the Old Fashioned and the Negroni, adding my own twist to make it interesting. Then it occurred to me that the spicy flavour of Chai would mix really well with Beenleigh’s vanilla and cinnamon tones.

What do you think about the flavour profile?

Beenleigh’s flavour profile is awesome. From the subtle sweet caramel, to the soft vanilla and spice, it’s a standout in Australian rum.

What type of drinks do you think this rum would be useful for?

I’ve been making a few Rum Alexanders lately. The cream and fresh nutmeg really highlight the vanilla and help pick up the spice in Beenleigh. And of course, there are some dark and stormy variations when you mix Beenleigh’s Double Barrel 5 year old and Honey Liqueur.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

I have nothing but praise for this rum. With such a broad spectrum on the palate, it gives you a lot of cocktail options.

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Yao - VIC

Bar Name:

Whisky and Alement

State:

VIC

Bartender, Position:

Yao Wong - Bartender

Signature Cocktail:

The Beenleigh Burner

Bar Profile:

We are a venue that specialises in single malt whisky with a focus on independent bottling of Scotch whisky. The back bar count is about 600 at the moment and growing steadily. We also have a penchant for great craft beer from Victoria and also from overseas, primarily the US and UK.

What is your background within the industry?

My passion for whisky developed while I was helping out as a bussie. I mainly worked larger restaurant bars and cocktail bars but have kept an ongoing part-time position at Whisky and Alement for a few years.

What was the inspiration behind the cocktail you made?

It’s a wintery twist on one of my favourite cocktails, the Bobby Burns. I played on the sweet notes of the rum and added a savoury smoky whisky rinse to dial back and balance the sweetness, as well as adding a lemon twist to add brightness.

What do you think about the flavour profile?

Beenleigh’s flavour profile has a lot of sweetness on the front punctuated by light vanilla and cinnamon notes. A rich molasses fills the mid-palate and a slight raisin toast in the finish rounds out the big oily texture of the rum.

What type of drinks do you think this rum would be useful for?

Tiki style drinks would benefit from the richness of this rum and would play well with drinks containing a backbone of spice. Dark and Stormy variants and also twists on classic whisky cocktails would work really well too.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

I think it’s a great product if you’re into a slightly sweeter style, richly flavoured rum with a big finish and it mixes well to create cocktails with a luscious mouth feel.

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Peter - NSW

Bar Name:

Angry Pirate

State:

NSW

Bartender, Position:

Peter Groom - Owner

Signature Cocktail:

The Mmmapple Pie

Bar Profile:

The Angry Pirate is a small bar and pizza joint, specialising in rum-soaked cocktails, quirky craft beers, artisan pizzas and salty good times. Make your mark, join the crew and remember - what happens at the Pirate stays at the Pirate!

What is your background within the industry?

I started working as a bartender back in France during a ski season. I moved to London to attend University and got a part-time bar job while I was studying. Once the summer holidays hit, I worked full-time and quit University to focus on bar work. I progressed through the ranks and ended up working and running some of London’s best-known bars at the time. I moved to Oz in 2008 and continued managing bars until 2012 when I decided to open up the Angry Pirate. We opened in December 2013.

What was the inspiration behind the cocktail you made?

We waved goodbye to the summer, and are well and truly into Autumn. Getting the Beenleigh Double Barrel 5 Year Old Rum out and marrying it with some autumnal flavours makes for a great cold weather comfort drink.

What do you think about the flavour profile?

The spice of the Beenleigh Double Barrel 5 Year Old Rum works great with the sweetness of the maple, while the lime and the apple cut through with a bit of sharpness to bring the drink into focus.

What type of drinks do you think this rum would be useful for?

Simple classics where you let the rum do the talking. You really don’t want to cover up the complexity and flavour profiles of this baby!

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Its great to see an Aussie rum finally punching its weight against the plethora of foreign imports.

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Eddie - SA

Bar Name:

Loft Bar

State:

SA

Bartender, Position:

Eddie Alder - Manager

Signature Cocktail:

Spiced Persimmon Flip

Bar Profile:

Loft is a seated serviced cocktail bar based in the west end of Adelaide. Our cocktail menu is very seasonal. Because we’re so close to the Central Markets, we’re lucky to have some of the state’s best fruit on hand. We also offer a full Asian inspired tapas menu. The Roti is to-die-for.

What is your background within the industry?

I’ve been working in cocktail bars for the last 10 years. Starting in Adelaide at Cushdy, I then moved to Melbourne where I spent time working at Golden Monkey before moving back to Adelaide to open and manage the new Lui Bar.

What was the inspiration behind the cocktail you made?

We wanted to celebrate persimmon in a cocktail. This fruit has a rich, sweet vanilla taste that works amazingly well with the sweet stone fruit notes of the Beenleigh Double Barrel 5 Year Old Rum.

What do you think about the flavour profile?

Rich, complex, full of character. Hints of honey and oak.

What type of drinks do you think this rum would be useful for?

Winter-style stir down style but also has the diversity to be mixed with lots of fruit, as the fruitiness of the rum should still sing through.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Amazingly under-rated, great value rum. A good example of how to showcase Aussie spirits.

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Stephen - NSW

Bar Name:

The Fiddler

State:

NSW

Bartender, Position:

Stephen Duffy - Operations Manager

Signature Cocktail:

Beenleigh Toffee Apple

Bar Profile:

The Fiddler is where you go for frothy pints, tasty nosh, decent wines, good local entertainment and a good relaxed vibe. Add some good cocktails too!

What is your background within the industry?

I’ve been working full time within the industry for 19 years now and in a Management role for 14 years. Previously in various bars and clubs in Dublin, with the last three years in Australia. I’ve been extremely lucky to work with some of the finest managers and publicans in the industry.

What was the inspiration behind the cocktail you made?

I really wanted to highlight the flavours I felt on the nose and was personally inspired by hints of caramel and spiced apple. The spiced apple compote works beautifully with the rum.

What do you think about the flavour profile?

The Beenleigh Double Barrel 5 Year Old Rum is wonderfully aromatic with hints of oak, spice, caramel and fruit. Really smooth and quite mellow.

What type of drinks do you think this rum would be useful for?

The list is endless from Old Fashioned style drinks to beautiful liquored coffees. It’s great to work with.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Overall, both the flavours and smoothness on the mouth from Beenleigh rums make them the perfect back bar item. Its versatility speaks volumes about its quality.

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Soren - NSW

Bar Name:

Spring Street Social

State:

NSW

Bartender, Position:

Soren Margaard Poulsen - Bar Manager

Signature Cocktail:

I’m John Snow

Bar Profile:

An underground speakeasy styled venue with live music.

What is your background within the industry?

I started out as a bartender at The Backroom in Potts Point. Then I moved on to Nick’s Seafood Restaurant and now I´m here in Spring Street Social loving the vibes of underground life, funk, jazz, rock music and spirits that makes my knees weak.

What was the inspiration behind the cocktail you made?

I wanted to create something to warm you up, but still keep the summer inside you. So I took some nice warming spirits and mixed it up with a touch of summer and happy days! It brings you back in memory while keeping you warm in the present.

What do you think about the flavour profile?

A uniquely rich and mature flavour. You can taste all the love and care that went into creating it.

What type of drinks do you think this rum would be useful for?

The Beenleigh White Rum is an obvious choice for a twisted Daiquiri. We did a salted caramel Daiquiri with this one. The Beenleigh Honey Liqueur Rum would be awesome in a Blazer or something as simple as soda and fresh lime. And of course, put that 5 year old straight down the alley!

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

I came to explore Australia, and what better way to explore it by trying this fine expression of Australian rum craft. To me it really shows the Australian spirit heritage and the Australian way of always finding some weird, crazy but working solution.

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Antonello - NSW

Bar Name:

Vasco

State:

NSW

Bartender, Position:

Antonello Arzedi - Bartender

Signature Cocktail:

Nonna Isa

Bar Profile:

Italian style rock and roll bar and restaurant.

What is your background within the industry?

I started my career in hospitality at the young age of 14 cleaning glasses in a hotel in Sardinia, then bartending in clubs. I came to Sydney a few years ago and worked in some cool bars before joining the team at Vasco.

What was the inspiration behind the cocktail you made?

I love sour drinks. This infusion came to me thanks to my grandmother. She used to make this cake with pear, vanilla and walnuts. These flavours with the Beenleigh Honey Liqueur Rum make a great combo.

What do you think about the flavour profile?

I love the soft honey flavour. It’s well balanced and versatile. The fact that it’s the only one of its kind makes it even more interesting.

What type of drinks do you think this rum would be useful for?

It’s very versatile so I think anything from a classic Old Fashioned to something Tiki or in a sour.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Beautifully crafted and so versatile. A world class rum made right here in Australia.

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Tom - WA

Bar Name:

Mechanics Institute

State:

WA

Bartender, Position:

Tom Kearny - Bar Manager

Signature Cocktail:

Smoked Macadamia Hot Buttered Rum

Bar Profile:

Mechanics Institute opened 2 ½ years ago with a simple idea: great drinks without the wank. Since then, it has evolved and changed with whiskey and rum coming out of our ears but the premise remains the same. Mechanics Institute is a bar that creates great memories. None of which you will remember.

What is your background within the industry?

It’s coming up to 5 years now that I have been behind the stick, starting in an old school pub pulling pints to pay the bills, then working in small cocktail bars until we opened Mechanics Institute just over 2 years ago.

What was the inspiration behind the cocktail you made?

With the change of the season, cocktail lists change and evolve with it. I know quite a few bars do hot drinks in winter, like hot buttered rum or mulled wine. So I wanted ours to be on the next level. Plus you can’t go wrong with Macadamia - they’re delicious.

What do you think about the flavour profile?

Beenleigh is a rum I’m enjoying more and more. It boasts honey and spice, with oak and hints of fresh fruit. It is very warming and certainly strong enough to hold its own in cocktails. Perfect winter warmer.

What type of drinks do you think this rum would be useful for?

The great thing about this rum is that even though it’s a heavier style, it still has great complex flavour. This makes it versatile enough to use in delicate stirred down masterpieces, to knock your block off tiki concoctions.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

A rich, full-bodied rum. Amazing considering the price tag. 10/10.

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Simon - WA

Bar Name:

The Flour Factory

State:

WA

Bartender, Position:

Simon Hough - Managing Director

Signature Cocktail:

Bosun’s Punch

Bar Profile:

The Flour Factory is a stylish, contemporary food and beverage destination acknowledging the history of 16 Queen Street as an instrumental Perth Flour Mill built in 1906.

What is your background within the industry?

The last 15 years have been an amazing ride. From starting out as a glassie then finding a career behind the stick, to winning numerous accolades in cocktail, flair and speed competitions. From creating cocktail culture in remote locations around Australian, to now ticking the ownership box here at The Flour Factory.

What was the inspiration behind the cocktail you made?

A simple twist on a Fogcutter and Mai Tai with a little more fortified influence that rolls with the style of The Flour Factory.

What do you think about the flavour profile?

The Beenleigh White Rum’s flavour is reminiscent of spiced rum without all the hoo-ha of sweetness and spices. A flavour profile perfect for enhancing aromatic and fresh products/ingredients whilst still featuring the essence of the pure spirit.

What type of drinks do you think this rum would be useful for?

Anything from punchy tiki drinks or in classic cocktails that showcase pure spirits. Then again, just straight clean mixed drinks go down a treat too.

How do you rate the 100% Australian made Beenleigh Artisan Distillers Rum?

Definitely a product that gives the Australian rum category a bit of a shake up. Worth a try for any rum lover out there.