One of our new favourite products is Tidal Rum https://tidalrum.je/, a blend of four Caribbean Rums infused with Pepper Dulse seaweed from Jersey, home of the founder of Tidal Rum. Our restaurant manager and resident rum expert Anton says ”I really enjoy the slightly salty, smokey notes from the dulse seaweed, combined with a young pepper finish, with sweet fried banana and hints of earthy truffle in the finish.”

The rum is delicious as a sipping pour, but we were keen to experiment further. We started by aging the rum for around 4 days in an mini charred oak barrel. The medium char of the barrel helps to add a richness to the rum, imparting notes of coconut and vanilla brulee, whilst adding a pleasant smoke and a savoury saline aftertaste.

From this extra house aged aged rum we then developed our signature cocktail the “High Tide” a blend of the Oak aged Tidal Rum, green and black cardamom cordial, fresh lime, with a hint of almond. The aged rum really shines through the cocktail bringing savoury, smokey notes with a rich, toasted toffee and tropical fruit sweetness to the cocktail.

We rim the glass with crushed blackened Persian  lime, salt and black cardamom, to elevate the smokey citrus and spice notes.

Our Barman Harry is particularly excited with the creation: “A great new addition to our ever evolving cocktail selection. All the flavors we love from Rum classics, like a Rum Swizzle, but with a sophisticated twist. Tidal's seaweed and saline notes work really well to balance the cocktail. This drink highlights Tidal rum in the perfect way.”

We feel it’s a great addition to our cocktail list, come and try it and see if you agree!