GET GRILLING AND MIXING THIS BARBECUE SEASON WITH NEW CUT RUM CARIBBEAN BBQ MEAL KITS

As the long-awaited sunshine finally arrives, we have partnered with London Caribbean kitchen, Juici Jerk, to bring the heat this summer with BBQ DIY meal kits.  Get ready to fire up the barbecue and prepare for the season out of lockdown, with CUT RUM cocktails and flavourful BBQ feasts!

The CUT RUM x Juici Jerk Caribbean BBQ in a box is filled with prime-cut, deliciously marinated meats, fish and classic Island sundries. To top it off, the meal kits also include CUT RUM and Long Tail mixers to make easy, delicious and refreshing cocktails! The meal kits offer an authentic taste of the Caribbean, transporting taste buds to the tropics, plus at a great value for money.

CUT RUM and Juici Jerk’s summer BBQ meal kits are available to order from today on JUICI JERK website with nationwide delivery throughout summer.

CUT RUM CARIBBEAN STAYCATION MEAL KIT WITH PRAIRIE FIRE

We have partnered with acclaimed Kansas City BBQ restaurant and taproom, Prairie Fire to create these limited-edition kits. This kit offers a true taste of the Caribbean, transporting your tastebuds to tropical Jamaican shores. Each dish comes conveniently vac-packed, so all you need to do is reheat according to the instructions, pour yourself a CUT RUM cocktail and enjoy!

The kit includes:

•1x Prairie Fire whole smoked jerk chicken

•1x Jamaican-style rice and peas

•1x Jalapeño cheesy corn

•1x CUT SPICED RUM cakes with banana and coconut

•1x 150ml bottle of bespoke CUT RUM Jerk BBQ Sauce

•1 x 150ml bottle of Prairie Fire award-winning

•Caribbean Hot Sauce

•2x 250ml pre-made Bar Quality CUT RUM Passionfruit Punch cocktails

Order by Wednesday for guaranteed Friday delivery each week. Nationwide Delivery. 

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CUT TO THE WEBSHOP

FROM GIFT IDEAS TO PERFECT PAIRINGS, GET EVERYTHING YOU NEED DELIVERED STRAIGHT TO YOUR DOOR, FROM OUR NEW ONLINE SHOP.

CUT SPICED RUM & GINGER BEER KIT

KIT CONTAINS 1 X 70CL CUT SPICED RUM AND 4 X 200ML FRANKLIN & SONS GINGER BEER

PRESENTED IN PREMIUM CUT RUM BOX

CUT SMOKED RUM & COLA KIT

KIT CONTAINS 1 X 70CL CUT SMOKED RUM AND 4 X 200ML FRANKLIN & SONS 1886 COLA,

PRESENTED IN PREMIUM CUT RUM BOX

3 EASY TO MAKE CUT SPICED RUM CHRISTMAS COCKTAILS

CHRISTMAS DAIQUIRI⁣⁣

50ML CUT SPICED RUM⁣⁣

30ML Clementine or orange juice ⁣⁣

15ML Maple syrup ⁣⁣

Cinnamon stick garnish⁣⁣

⁣⁣⁣SHAKE.DOUBLE STRAIN.COCKTAIL GLASS.GARNISH

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COFFEE AND SPICE

25ML CUT SPICED RUM

25ML cazcabel coffee liqueur⁣⁣⁣⁣

25ML Espresso ⁣⁣⁣⁣

Orange peel ⁣⁣ ⁣⁣

⁣⁣SHAKE.STRAIN.ROCKS GLASS. ORANGE PEEL.

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MERRY BERRY

25ML cut spiced rum

15ml blackberry syrup (or mash up fresh blackberries)

25ml cranberry juice

20ml lime juice

15ml sugar syrup

egg white (for foam

SHAKE. STRAIN. SHAKE DRY. POUR. GARNISH

4 Chilling CUT RUM Cocktails for Halloween

It’s Halloween this month, so we’ve created four spooky new cocktails to celebrate. They may look scary, but try them and you’ll find they’re sugar, spice and all things nice. No tricks here, just treats. We promise!

Whether you’re a SPICED, SMOKED or risky OVERPROOF fan, we’ve made sure there’s a cocktail here for everyone.

Read on for the recipes, best served cold…

THE CUT OFF     

20ml CUT SMOKED RUM

20ml Amaro

10ml Campari

10ml maple syrup

Stir down and serve in a chilled coupette, add maple smoke to glass and serve.

ZOMBIE

20ml CUT SPICED RUM

20ML CUT OVERPROOF RUM

50ml orange juice

50ml pineapple juice

25ml lime juice

20ml passion fruit puree

2 dashes of angostura bitters

Dark rum float

Shake all ingredients and strain into a tall glass – garnish with pineapple leaves.

BLOOD AND TRUTH        

40ml CUT SMOKED RUM

10ml Absinthe

5 blackberries

25ml lemon juice

15ml agave syrup

1 egg white

Shake over ice and then shake dry, strain into a rocks glass with fresh ice and garnish with two blackberries. 

DEATH FLOAT   

25ml CUT SPICED RUM

25ml Cazcabel Coffee Tequila

1 scoop of vanilla ice cream

Pour the CUT RUM and coffee tequila into a rocks glass over crushed ice – sit a scoop of ice cream on top of ice and serve with a spoon.

Follow us on social @cuttotherum

And… we have a winner! CUT to the Comp Final

Bristol, Liverpool, Brighton, LEEDS, Cornwall, Nottingham, London: it’s been a whirlwind of a national industry

cocktail competition over the last two months. After a fierce battle, seven talented regional winners were chosen to come down and compete in the London final on 6th August.

Taking place between 2pm-7pm at TT Liquor in Hackney, there was an incredible backyard BBQ from Smokestak including CUT Rum infused sauces, BBQ pork, brisket and aubergine. Of course, there was also plenty of rum punch!

After everyone was suitably full, from the amazing food, it was time for the main part of the day: the cocktail making.

The rules stayed the same as always: 2 cocktails, 4 minutes, 8 ingredients.

We brought the rum; bartenders brought the ingredients and created 2 top notch cocktails in 4 minutes.

The competition was seriously outstanding, and there were several shout-outs at the end for originality,

including Korma Colada from KRIS, Liverpool: an intriguing mix of curry flavours and pina colada. No one believed it would work, but it was absolutely delicious.

After a heated discussion amongst the judges (and plenty of disagreements) the final three were decided on.

In third place, was Brian Connor from Motel Bar, Liverpool. His first cocktail, ‘Up in the Clouds’ was a smooth drink flavoured with banana. ‘Good Morning Revival’, his second, was an intricate combination of rum, marmalade and almond flavours.

In second place, was Ben Ziehm-Stephen from Brighton. His first drink, ‘Cut My Life into Pieces’, was a bold turbo shandy using CUT Spiced Rum and Brewdog Pink Grapefruit IPA. His second, ‘Last Resort’, was a vibrant mix of CUT Smoked Rum, blackberry liqueur, guava and a touch of absinthe.

And the overall winner was… Liam Bodde, Bristol! He created his two impressive tipples using Overproof and Smoked.

Here are the winning specs:

Lift Home

·        50ml Overproof

·        20mml Cointreau

·        15ml Sweet Vermouth

·        15ml Maraschino

·        3 Dash Chocolate Bitters

Thicker than Water

·        50ml Smoked

·        2 Dash Angostura

·        5ml Port

·        15ml Shiraz

·        Pastis Glass Rinse

Congratulations Liam, enjoy the £1,000 prize and we look forward to the next CUT Rum cocktail you come up with!

We won Gold at the FAB Awards!

When we first partnered up with boutique agency Butterfly Cannon to design the CUT Rum brand, we knew we didn’t need pirates, sea monsters or pin up girls. We just wanted to introduce our quality, naturally infused liquids to the world.

We believe our simple, clean design represents our brand identity perfectly: simply the best tasting rum for the people that know the difference.

So, we were pleased to find out we’d got this right on the mark from those in the know. We’ve just won Gold for ‘Brand Identity’ at The FAB Awards.

The FAB Awards (or the Food and Beverage Excellence Awards) is an International Awards programme purely focused on the work of food and beverage brands and outlets.

The awards ‘recognise the critical contribution that outstanding creative work makes to building brands’ and ‘identifies and rewards leading practitioners from over 60 countries’.

2019 marked the 21st year of the programme.

The full list of winners can we found on The FAB Awards website here.

Follow us on social to see what else we’re getting up to @cuttotherum

Cut To The Comp - Brighton Regional Heat

Over the last few weeks, we’ve been travelling round the country for the CUT RUM cocktail competition regional rounds. For our next stop, we were back down south again to vibrant seaside resort, Brighton! You would have found us in a hidden townhouse bar overlooking i360 British Airways and Regency Square.

First of all, we would like to thank The Fix for letting us use your space and for being an amazing host!

Now, onto the winner…

Congrats to Ben Ziehm-Stephen!

We had the pleasure in tasting two yummy drinks, ‘Cut My Life Into Pieces’ and ‘Last resort’. ‘Cut My Life Into Pieces’ was a bold, no nonsense turbo shandy. Ben perfectly balanced the cinnamon and fiery ginger notes of the Cut Spiced Rum with citrus and hops. He utilised the popular, pungent aroma and taste of Brewdog’s pink grapefruit American style IPA ‘Elvis Juice’. The zesty bitterness of the grapefruit, orange and citra hops with the butterscotch and vanilla of the Cut Spiced Rum was a perfect marriage of flavours.

‘Last resort’ was a vibrant and complex drink with flavours of dark chocolate, oak, sweet molasses and a nose of citrus, aniseed and coffee. The bitter sweetness of the blackberry liqueur cut straight through to complement the guava’s flavours of pear and strawberry. This perfectly bought together the whole drink and its use of the Cut Smoked Rum. The use of Absinthe adds a complexity to the drink and highlighted its sweetness with flavours of liquorice root, fennel and star anise.

The next regional heat will be in Cornwall, see you then!