Cocktails

Special & Unique

Creations

All of the listed cocktails used our products, crafted by the finest mixers. Find more below about each one.

Cuba Libre

Ingredients:

Serves 1

  • 5 cl William Hinton Rum 3 years
  • Juice from ½ lime
  • Ice
  • Cola

Preparation:

  1. Fill a highball glass with ice cubes and pour the rum and juice over the ice.
  2. Top up the glass with cola, leaving some space at the top.
  3. Stir the ingredients in the glass and garnish with a lime wedge.
The Rum:

William Hinton Rum 3 years

william hinton rum de 3 anos com cocktail cuba libre com o mar ao fundo.

Pineapple Daiquiri

Ingredients:

Serves 1

  • 5 cl William Hinton Rum Natural Fermentation
  • 2,5 cl sugar syrup
  • 2 cl lime juice
  • 40 gr pineapple pulp

Preparation:

  1. Fill a shaker with ice cubes and add all the ingredients.
  2. Shake well and strain into a chilled glass.
  3. Decorate with a piece of pineapple.
The Rum:

William Hinton Rum Natural Fermentation

daiquiri de ananas feito e apresentado a beira mar com garrafa de rum da madeira de 9 meses, William Hinton

Passion Fruit Mojito

Ingredients:

Serves 1

  • 5 cl William Hinton Rum Unaged
  • 3 spoons of sugar (about 15 gr)
  • ½ lime cut into wedges
  • 6 mint leaves
  • 2 passion fruits
  • Ice
  • Soda

Preparation:

  1. Cut the passion fruit in half and remove the pulp with a spoon and set aside.
  2. In a shaker, place the lime cut into wedges, sugar, 1 mint leaf and crush with the help of a pounder.
  3. Add the Rum, the remaining mint leaves, the passion fruit pulp and the ice. Shake the shaker vigorously for a few moments.
  4. Pass the contents of the shaker to the glass and top it off with soda.
  5. You can decorate the glass with a twig of mint.
The Rum:
William Hinton Rum Unaged
mojito de maracujá apresentado em esplanada a beira-mar acompanhado de garrafa de rum William Hinton

Mojito

Ingredients:

Serves 1

  • 4,5 cl William Hinton Rum 9 months
  • 2,5 cl sugar syrup
  • 4 lime wedges
  • 6 mint leaves
  • Ice
  • Soda

Preparation:

  1. Add the lime and sugar syrup to a glass, muddle, and then add the rum and mint leaves.
  2. Stir, add ice, and top off the glass with a splash of soda water and a sprig of mint.
The Rum:
William Hinton Rum 9 months
cocktail de mojito, junto ao mar, apresentado com uma garrafa de Rum William Hinton de 9 meses

Rum Negroni

Ingredients:

Serves 1

  • 3 cl William Hinton Rum 6 years
  • 3 cl of MOOT Vermouth (base Madeira wine)
  • 3 cl Campari
  • Ice
  • Orange peel

Preparation:

  1. In a mixing glass pour the rum, vermouth and Campari.
  2. Add ice and stir until chilled.
  3. Strain into a glass with ice.
  4. Twist the orange peel over the top the glass and pass it around the rim.
  5. Serve with the orange peel inside de glass.
The Products:
William Hinton Rum 6 years
MOOT Vermouth
cocktail rum negroni feito com rum william hinton 6 anos e vermute william hinton moot com o mar de fundo

O Madeirense

Ingredients:

Serves 1

  • 4 cl of MOOT Vermouth (base Madeira wine)
  • 3 cl Campari
  • 3 cl Sparkling water
  • Half a slice of orange

Preparation:

  1. Fill the glass with ice, add Campari, MOOT and sparkling water.
  2. Stir with a spoon and with the orange pass it around the rim of the glass.
  3. Decorate with the orange slice.
The Product:
MOOT Vermouth
cocktail madeirense feito com vermute william hinton moot e vinho madeira

A.L.M.A.
by Carlos França

Ingredients:

Serves 1

  • 3,5 cl William Hinton Rum 6 years
  • 2,5 cl Blandys Madeira Wine Boal 5 years
  • 2 cl Licor Beirão
  • 1 cl Vanilla Monin
  • 5 chocolate bitter drops

Preparation:

  1. In a mixing glass pour all the ingredientes.
  2. Add ice and stir until chilled.
  3. Strain into a coupe glass.
  4. Decorate with an orange peel and a weat ear.
The Rum:
William Hinton Rum 6 Years
Cocktail feito com Rum Agrícola da Madeira - William Hinton 6 anos, apresentado na fábrica Engenho Novo da Madeira

Esmeralda
by Daniel Carvalho

Ingredients:

Serves 1

  • 3 cl William Hinton Rum Single Cask Porto
  • 3 cl Beirão de Honra
  • 2 cl Poças 10A Reserve Tawny Port
  • 1,5 cl Homemade Ginger Cordial

    Garnish: Dehydrated fig leaf, orange blossom-flavoured “raindrops”, dry ice, roasted chestnut-flavoured water and roasted chestnuts

    Glass: Black Asia Rechaud gravy cup

Preparation:

  1. Place the first 4 ingredients in the Shaker Tin to Tin with ice, shake for 10 seconds and double strain into the Rechaud.
  2. Place dry ice at the bottom without touching the cocktail and add the hot flavoured water.
  3. Garnish with the fig leaf and raindrops with the roasted chestnuts on a black rectangular plate.
The Rum:
William Hinton Rum Single Cask Porto

Camomile Collins

Ingredients:

Serves 1

  • 5 cl William Hinton Smoked Rum
  • 2 cl fresh lemon juice
  • 2 cl plain or slightly spiced chamomile syrup
  • 10 cl tonic water

Preparation:

  1. Place the first three ingredients in a shaker and shake with ice.
  2. Strain into a highball glass with ice and top up with tonic water.
  3. Garnish with a lemon zest.
The Rum:
William Hinton Smoked Rum
cockatil camomile colins apresentado com garrafa de William Hinton Smoked Rum

Madeira to Manhattan

Ingredients:

Serves 1

  • 5 cl William Hinton Smoked Rum
  • 2,5 cl William Hinton Moot
  • 1 cl Sour cherry (ginja) Liqueur ENM
  • 2 drops of Angostura Bitters

Preparation:

  1. Place all ingredients in a mixing glass with ice and stir for about 2 minutes
  2. Strain into an old fashioned glass with ice.
  3. Garnish with a sour cherry.
The Products:
William Hinton Smoked Rum
MOOT Vermouth
garrafa do smoked rum William Hinton apresentada com fumo de fundo