I have been very slack in the blog department lately. In all honesty, I have not had much of a desire to rustle up a cocktail due to being bogged down with work and study… that is, until last night! I had a hankering, a desire, a burning urge deep down inside of me to get my camera ready, set up my lighting equipment and to make an absolute mess of the kitchen possibly the best cocktail ever (without messing up the kitchen)! So that’s what I did.

The cocktail I decided to make is a variation on Whisky Sour… but with rum. Enjoy:


Serves one


For the sugar syrup, I put 2 tablespoons of brown sugar and 2 tablespoons of water into a jug and shook it up for 3 minutes. I then let it sit for 30 seconds and then gave it a good shaking again. Pop your sugar syrup, spiced rum, lemon, ice and angostura bitters into the large side of the shaker.

Now for the part that a lot of people do not enjoy, the egg white. Not all recipes call for egg white, but because we’re the adventurous type, I decided to keep it – I just love how creamy it makes drinks. Pop your egg white into the smaller side of the shaker until we are  ready to mix. Please remember, dairy or egg whites should always be kept separate from your citrus until the moment you are ready to mix.


Now you are ready to combine all of your ingredients and shake what yo’ momma gave ya! Once you have shaken for at least 30 seconds, crank that shaker open, pour that frothy, deliciously creamy cocktail into your desired glass, top with some apple cider and get drankin’.

DSC03597 (1)

I hope you enjoy my delicious take on a classic whisky sour. If you have any cocktails you think I should make, leave me a comment below. Until next time fellow rum lovers x



Photography © by Kara’s Rum Quest – Copyright: All rights reserved.


This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.



It’s been a little over a week since I landed back home in sunny Sydney from my month long rum travel  – god it feels so good to be back in my own bed! Annoyingly though, half way through the last leg of my trip in London, I was struck down with a cold and only went and bloody lost my voice – not the best when I only ever come to London to see my family and friends once every two years! Cue my aunt fixing me up a glass of Hot Toddy (whisky, lemon, honey and water), which was surprisingly really tasty and super soothing on my throat.

Now I am back home, I have been on a mission to mock up my own delicious, rum based Hot Toddy to soothe all future sore throats. It took quite a bit of perfecting, but I am pleased to introduce you all to my little baby:

Kara’s Rum Toddy

  • 1-2 tsp lemon juice
  • 60ml water
  • 2tsp Manuka honey
  • 60ml Bacardi Ocho 8 Year Old Rum
  • Cinnamon stick
  • Grating of Nutmeg

1. Place all your spices and lemon peel into a small pan.


2.      Pour water into said pan and begin to gently simmer over a low heat.

3.      Add your honey into the pan once it has begun to simmer- I use Manuka honey for it’s healing properties.

4.      Pour in your choice of rum – I chose Bacardi Ocho 8 Year Old Rum for this due to its very smooth and fruity tones.


5.      Pour your Toddy into a heat proof glass- feel free to taste for sweetness.

6.      Top with a little nutmeg, breathe that bad-boy in deeply and enjoy.


What did you think guys. How did my Toddy compare to all the others you have tried? Leave me a message below as I would love to know 🍹


Photography © by Kara’s Rum Quest – Copyright: All rights reserved.


This article is posted on karasrumquest.com – All rights reserved – Copyright © 2016.


Never in my life did I think I’d be stepping into the Caribbean’s oldest operating rum distillery… and yet, here I stand on the grounds of Arundel Estate in the ever-so enchanting, Callwood Rum Distillery.



Situated in a tiny limestone building, nestled away from the main drag of Cane Garden Bay in Tortola, this little distillery has a very important role in preserving the island’s heritage. Dating back over 400 years old, this is not only the oldest but also the only working rum distillery operating here in Tortola, BVI.



Unlike most Caribbean rums, Callwood Rum Distillery distills their rum from pure cane juice- not molasses like we are generally used to in this big ol’ rum world of ours. Their process begins when cane (grown from their property) is cut and put through a pressing mill. The sugar cane juices are extracted, flow through receivers into a large iron cauldron and then boiled on a fire until it reaches a temperature where alcohol is produced.  It is then run through a coiled cooling system and finally stored in their oak barrels (which are burnt on the inside) till it ages to the desired effect.


For just $2 US dollars, we were poured a shot of all four of their rums: the white rum, the golden rum, the 10-year aged rum, and one classily names one called the “Panty Dropper.” The white rum is the equivalent of a Bacardi white rum… more of a mixer than a sipper sorta’ deal. The golden rum was our favourite, as was the 10- year aged rum. Super smooth, no after burn and full of individuality. And lastly, the so-called “Panty Dropper”; a rum geared more for the ladies due to it being easy to drink. Although it was indeed easy drinking due to all the sweetener added to it, simply based on the guy’s description alone “this rum guarantees to get the ladies in your bed…” this rum get’s a huge thumbs down from me.



Rum lovers and globe trotters should add Callwood Rum Distillery to their list of places to check out. It was one of the highlights of my trip around the British Virgin Islands and well worth the visit for the history alone.


Photography © by Kara’s Rum Quest – Copyright: All rights reserved.


This article is posted on karasrumquest.com – All rights reserved – Copyright © 2016.


A good friend brought my husband and I a beautiful bottle of Flor de Cana 12 Year Old Rum as our anniversary present recently.


Trying it straight, I found this rum pretty mellow and some what weak in flavour. After a few sips you could start picking up hints of caramel and dark chocolate, which was nice as it didn’t feel heavy and super indulgent- which you find with other dark rums. The downside to this rum was the intense smell of petrol that came from it, I found it off-putting and pretty harsh on the senses. If I did not find the smell too overbearing, I would have happily enjoyed this straight.


Stepping away from trying to enjoy Flor de Cana 12 Year Old Rum straight, I decided to try and make my own version of the classic Dark ’n’ Stormy cocktail. I have heard many horror stories of this cocktail. It is one that seems deceivingly simple, but if you mess up the measurements, can go horribly wrong.

Served in a highball glass
– 60 ml Flor de
Cana 12 Year Old Rum

– 100 ml Bundaberg Ginger Beer
– Squeeze of fresh lime juice
– Lime wedge to garnish
– Ice

I poured the Bundaberg Ginger Beer into a highball glass full of ice. I squeezed half a lime into the glass and allowed the fizz to settle. Once settled, I added the dark rum on top –  I find that when you let the fizz from the ginger beer and lime juice to settle,  the rum simply sits on top of the ginger beer and creates the infamous two tones associated with a Dark ’n’ Stormy.


I must admit, this was so good! Super refreshing and super light. I would recommend you give this a try and allow your socks to be blown cleanly off!


Let me know what you think. Enjoy my loves x


Today is National Rum Punch Day! And what better way to celebrate such a fantastic occasion, then by making the finest Jamaican Rum punch to see out the day 🙂

Having never made a rum punch in my life, I headed to Google to seek a ‘how to…’ and found a pretty simple yet delicious recipe. I had to make a few adjustments to this punch due to not having everything the recipe requested, so please no judging on my choice of ingredients:

-15ml lime juice
-12oml orange, mango and apple juice
-12oml pineapple juice
-60ml of Captain Morgans Jamaican Rum
-60ml Bacardi Superior White Rum
-A a splash of grenadine for colour


Pretty much, all you have to do it mix it all together, serve on ice and Bobs your uncle, you have a Rum Punch!


I loved this! Yes I may have poured a little more Captain Morgans in to this punch then stated, but I can only think that would have only helped this rum punch along.

Fruity, sweet, and super … strong healthy (surely all that fruit counteracts all that rum?), there is nothing I could fault about this drink… other than it being pretty lethal (not really a fault, just a warning). Honestly after just half a glass, my husband and I were feeling the effects. Tingly toes ahoy! All we needed was a hammock, a tropical island and the ocean breeze to complete this buzz. Alas, it is now 11:20pm on a Wednesday night and we are in bed with an electric blanket on due to the cold. Gah!


The one thing I forgot to add to this rum punch was nutmeg. I am not too sure what that could have added to the mix, but I guess I will have to make another to find out 😉

Give it a try, and let me know how you get on. Also, if you have your own rum punch ingredients, please feel free to share them as I would love to give them a crack .



My husband and I are currently in serious saving mode. The Caribbean is fast approaching; so most weekends we are trying our hardest to stay in and save some money. As we were trying to figure out what film to watch and what to have for dinner, I suddenly had the urge for a cocktail or some sort. Instead of caving in and heading out, I had a look in our cupboards to see if there was anything I could use to make something tasty at home.

We had enough to make a mojito, which, although are nice, can be a little too tart at times. So I thought I would try and new spin on a lime mojito and use some of the berries we had in the fridge to make a sweeter mojito.


Makes approx 4 – 8 glasses depending on how much you serve up

  • 1 cup of freshly washed blueberries
  • 1 cup of fresh berry juice
  • 3/4 cup of sugar
  • 3/4 cup of water
  • Juice of 5 small limes
  • 1/2 cup roughly chopped fresh mint leaves (stems removed)
  • 1 cup of Ron Santiago de Cuba Carta Blanca
  • 1 cups of soda water
  • 1 1/2 cup of crushed ice

I started by placing the sugar and water into a small saucepan. Over a medium, I stirred with a wooden spoon until the sugar dissolved. To cool the sugar water down, I popped it into the freezer and started prepping the mojito.


I placed the blueberries, fresh berry juice, lime juice, mint and rum into a large sauce pan and pulsed the mix with a blender until it looked nicely mixed. I added the sugar water to the large saucepan and blended/pulsed again. I also did the same with the soda water.


For the glasses, I moistened the rim of the glass with lime juice. I then poured out some extra sugar on to a plate and dipped the rim of the glass into the sugar so it would stick. I then added some crushed up ice to the glass and poured in my mojito ready to serve.


I was super impressed with the result of this cocktail. Mixing the berries, mint and Ron Santiago de Cuba Carta Blanca rum resulted in a light, not too sweet, refreshing cocktail that would be amazing for a summer party.