Lyme Bay Winery’s spiced rum brand Lugger has created a new theatrical signature serve called the Spicy Lugger for summer 2019.
The Devonian rum is redefining flair bartending – the practice of entertaining guests with the manipulation of bar tools and bottles – as ‘flare’ bartending, with a flaming garnish of sparked cinnamon, icing sugar and nutmeg.
The new serve combines Lugger, which is made with a blend of rums from Guyana, Trinidad and Tobago, and aged in bourbon-charred oak barrels in Devon before spicing, West Country cider, strawberry and lime syrup, angostura bitters and a sprig of rosemary.
Paul Sullivan, head of marketing at Lyme Bay Winery, said: “We wanted to do something different with Lugger and create a complex, grown-up cocktail.
“The flavour profile is lively with subtle notes of fruit and a spiced finish, providing just enough kick to make this sip interesting without being overpowering. The mix of angostura bitters with the fruit syrup adds an aromatic layer to the drink which really complements the character of the rum.
“Lighting the garnish as it’s shaken over the drink enhances the smoky taste and sits well with our brand. We always imagined Lugger being sipped around a beach bonfire and that’s what we’ve tried to emulate.”
Lugger is encouraging bartenders and mixologists up and down the country to #shareyourflare across Facebook and Twitter, challenging the industry to have a go at carefully igniting the Spicy Lugger on camera, capturing their audience’s reactions in the process, but in a safe way.
50ml Lugger Rum
20ml Strawberry & Lime Syrup
2 dashes Angostura Bitters
30ml West Country Cider
Spring of rosemary
Strawberry Syrup: 50g Sugar, 10 Strawberries, Peeled skins of 2 whole limes, Juice of 1 whole lime
To create the strawberry syrup, muddle all ingredients and leave for 10-30 minutes in fridge and strain syrup through sieve.
Spiced Powder: Mix equal parts of icing sugar, cinnamon powder and nutmeg powder
Fill up the cocktail mixer or directly into a rocks glass with all main ingredients and stir. Fill glass with crushed ice and stir 5-10 times to chill drink. Top up with more crushed ice, cider rosemary and a straw. Light a match and hover it over the cocktail, while at the same time gentling dusting the pre-batched spiced powder, resulting in a fire pit effect. Serve and enjoy.