Created by Hayden Harrison from Port Of Spain, Trinidad!

This Cocktail was submitted to us by one of our viewers, and this is his message to us:

Hey Leandro,
Great channel! My name is Hayden Harrison from Port Of Spain, Trinidad, the home of Angostura Bitters and the Queen’s Park Swizzle and Carnival. I’m basically a “cocktail enthusiast” and NOT an “alcoholic”. ?
I call this cocktail Rum and Ramajay. Ramajay is a West Indian term for party, fete, break away, and let loose!
One of the key flavor profiles is Amaro Di Angostura. I hope you can get your hands on a bottle. All the other stuff should be on your back bar.

A little note that I forgot the Luxardo Cherry Garnish, but as this isn’t as functional as let’s say a peel I let it slide, just make sure to add one when you serve it. Just looking at the Recipe I knew this was going to be a good one and I really think you should all make and enjoy this one!

Rum and Ramajay

Hayden Harrison

3.67 from 3 votes

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Servings 1 Cocktail

Ingredients

 

OZML

• 1 1/2 oz Dark Rum Angostura 7yr or similar Aged Dark Rum
• 1/2 oz Amaro Di Angostura There is no substitute
• 1/2 oz White Crème de Cacao
• 2 drops Coffee Bitters Cocktail Kingdom
• 2 drops Chocolate bitters Bittermen’s Mole Bitters

Garnish

• Maraschino Cherry

Glassware

• Rocks Glass

Instructions

 

• Add ingredients to mixing glass
• Add stirring ice
• Stir until chilled
• Add large cube of ice to glass
• Fine strain into glass
• Garnish.
• Enjoy!

Keyword amaro di angostura, chocolate bitters, coffee bitters, creme de cacao, Dark Rum, Hayden Harrison, maraschino cherry, Port of Spain, Reader Submitted, rum, Rum and Ramajay, Spain, Trinidad and Tobago, white creme de cacao