Forgot password?
Enter your information

Please hold your phone upright

    Homemade fruit rum

    Dominic Walsh’s recipe, good for 1700 ml: place 20 g of dried pear, 10 g of dried peach, 10 g of dried pineapple, and 50 g of sugar in a plastic bag. Add 250 ml of still water, 950 ml of red vermouth, and 500 ml of dark rum. Squeeze the air out of the bag and place in a water bath at 60 degrees for 2 hours.

    Homemade fruit rum is perfect to mix with

    Frequently asked questions about cocktails

    What cocktails are in trend now

    You have disabled javascript in your browser. Our web site can not work properly without it.Enable it, please.