Bring beach vibes home this winter with our new Coppercraft “Holland to Holland” Rum, a meticulously curated and exceptionally smooth blend of 2-5 year-old charcoal-filtered aged rums from Trinidad, column still rums from Guyana, Barbados, and the Dominican Republic, and unaged pot still rums from Jamaica. “Holland to Holland” Rum is curated by our rum blenders in Holland (the Netherlands). These folks have been importing and blending rum since the 1700s. Because of their acclaimed history and exceptional attention to detail, we in Holland (Michigan) are excited to share this well balanced and uniquely crafted rum with you alongside a few rum cocktail recipes.
Tasting Notes: Toasty caramelized pineapple, bright apple blossoms, and ripe stone fruits, including red plum and dark cherry, for an exceptionally smooth finish.
Need an umbrella-worthy cocktail that transports you to an island oasis? Here are a few rum cocktail recipes to consider:
Captain Jack-Daq
Crafted by Stefan, lead bartender at Coppercraft Distillery
- 2 oz Coppercraft “Holland to Holland” Rum
- 1 oz simple syrup
- .75 oz lime juice
- 2 dashes aromatic bitters
Combine ingredients in shaker with ice. Shake and double strain into Coupe glass. Garnish with lime.
Jean Harlow Cocktail
Crafted by Colleen Graham at The Spruce Eats
- 2 oz Coppercraft “Holland to Holland” Rum
- 2 oz vermouth
- Lemon
See the full recipe here.
Elderflower Mojito
Crafted by Michelle P. at Tablespoon
- 1 oz Coppercraft “Holland to Holland” Rum
- 10 fresh mint leaves
- 1 oz Thatcher’s Organic Elderflower Liqueur
- 1.5 oz fresh lime juice
- 1.5 oz simple syrup
- Ice
See the full recipe here.
Hector Barbossa
Crafted by Stefan, lead bartender at Coppercraft Distillery
- 2 oz Coppercraft “Holland to Holland” Rum
- 1 oz Thatcher’s Organic Prickly Pear Liqueur
- 1.5 oz grapefruit juice
- 1 oz pineapple juice
- 1 oz lime juice
- .5 oz lemongrass syrup
- .5 oz Orgeat syrup
Combine ingredients in shaker with ice. Shake, double strain into Tiki glass, and add crushed ice. Garnish with lemongrass stalk, grapefruit segment, pineapple segment.
Pineapple Pomegranate Rum Sour
Crafted by The Charming Detroiter
- 1 egg white
- 1.5 oz Coppercraft “Holland to Holland” Rum
- 1 oz pineapple juice
- 1 oz pomegranate juice
- .5 oz simple syrup
- 1-2 drops Angostura bitters
See the full recipe here.
Have other rum cocktail recipes you’d like to share? Our team would love to hear about them. Please share on social media using #coppercraftdistillery for a chance to be featured. Purchase Coppercraft’s “Holland to Holland” Rum at our Holland tasting room or at a store near you.