Original

by Mark Doody of Cushnoc Brewing

• 2 oz Original Rum
• Dash cranberry juice
• 3 dashes apple bitters

1. Shake ingredients on ice
2. Strain into a chilled up glass with sugar/cinnamon rim

The apple bitters we make ourselves but there’s a wonderful world of bitters out there.  Go forth and find an apple-based bitters you like.

by Leah Sampson of The Maine House

• 2 oz Original Rum
• 1 oz Ceres brand “Medley of fruits”
• 1 oz pomegranate juice
• 1 oz pineapple juice
• 1 squeeze fresh lime
• 1 squeeze fresh lemon

1. Shake on ice
2. Strain into an up glass
3. Garnish with fresh fruit

This is one of our most popular cocktails.  It’s a big mouthful of fruity goodness.

by Dan Davis, Sebago Lake Distillery

• 2 oz Original Rum
• 2 oz Urban Farms Fermentory ginger root Kombucha
• 1/2 oz honey syrup*
• Pinch nutmeg
• Splash soda water

1. Muddle a generous slice of orange, honey syrup, and pinch of nutmeg in a tumbler
2. Add ice, rum, Kombucha, and stir
3. Top with a little seltzer
4. Garnish with an orange slice

*  Honey Syrup is like simple syrup just made with honey.  Google it.

by Dan Davis, Sebago Lake Distillery

• 2 oz Original Rum
• 2 oz Welch’s Passion Fruit Cocktail blend
• Juice of 1 lime (about 1 oz)
• Juice of 1/2 lemon (about 1 oz)
• 1/2 oz egg white (pasteurized)

1. Shake vigorously until you get a nice foamy head
2. Pour over ice
3. Add a few drops of Angostura bitters

This one you have to really shake like crazy to get the egg white head for the bitters to float on.  The bitters float is really fun for your nose while your taking your first sip.

by Cali Davis of Easy Street Lounge

• 1 1/2 oz Sebago Lake Original Rum
• 1/2 oz Cointreau
• 1/2 oz Rosemary Syrup
• 3/4 oz Ruby Red Grapefruit Juice
• Ice cube with rosemary and dried hibiscus

by Cali Davis of Easy Street Lounge

• 1 1/2 oz Sebago lake Original Rum
• 1/2 oz Triple Sec
• 1/2 oz Ruby Red Grapefruit Syrup
• Juice of half a lime

by Cali Davis of Easy Street Lounge

• 1 1/2 oz Sebago Lake Original Rum
• 3 oz Oaked Cabernet (Oaked in a rapid-oaker for 15 minutes)
• 3 dashes Ghost Pepper Syrup
• Juice of 2 lime wedges

Mix ingredients over ice and stir with bar spoon until chilled. Strain into martini glass and enjoy!

by Warren Murray of Vena’s Fizz House

• 1.5 oz Sebago Lake original rum
• .5 oz Bols Genever
• .75 oz cardamaro
• .5 oz cynar
• 4 dashes Venas bitter axel
• Orange twist and luxardo cherry

Combine all into a mixing glass, stir well and strain into a coupe.

by Sean Colby of X Vault Pub & Provisions

• 3/4 oz SLD Original Rum
• 3/4 oz Amaretto
• 3/4 oz Triple Sec
• 3/4 oz Pineapple Juice
• Tbsp Agave

Combine all ingredients into shaker filled with ice. Shake well and strain over over ice into Collins glass. Garnish with mint leaf.

by Sean Colby of X Vault Pub & Provisions

• 1 1/2 oz Sebago Orginal Rum
• 3/4 oz White Creme de menthe
• Tsp lemon juice
• 1/2 oz simple syrup
• Club Soda

Combine all ingredients EXCEPT club soda into shaker filled with ice. Strain over ice into Collins glass and top off with club soda. Garnish with cranberry and 2 mint leaves

Sebago In The Sun

• 1 oz Sebago Original
• 1 oz cranberry infused triple sec
• 1 oz lemonade
• squeeze of lemon
• Lemon twist garnish

by Marcus Carter of Bay View Collection * 2018 SLD cocktail
contest finalist

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• 1.5 oz Sebago Lake Original Rum,
• .25 oz Butterscotch Snapps,
• 6 oz hot water (topped off),
• One heaping bar spoon of butter batter (butter, brown sugar, spices, salt, pepper) –

Stir until batter is completely melted.

by Kori Coro of Skywalkers Bar and Grille

• 1 count Sebago Lake Original Rum
• 1 count vodka
• 1 count triple sec
• 1 count gin
• 1 count silver tequila
• 1 count peach schnapps
• 1 count amaretto
• 1/2 count Southern Comfort
• 2 oz cranberry juice
• 2 oz orange juice

by Stephanie Perkins of Fore Street

• 1.5 oz Sebago Lake Original Rum
• .5 oz Boiled Cider and Sage Syrup
• .25 oz Lime Juice
• Fever Tree Ginger Beer

Combine Sebago Lake Original Rum, Boiled Cider and Sage Syrup and lime juice over rocks, stir. Top with Fever Tree Ginger Beer. Garnish with sage leaf.

by Leah Sampson of The Maine House

• 1 oz Cointreau
• 2 1/2 oz Sebago Original
• A squeeze of fresh lime
• 1 oz lemon mix
• 1/2 oz Bai coconut pineapple
• 1/2 oz blood orange purée

Pink Himalayan salted rim.
Shake ingredients together and serve on the rocks.
Garnish with fresh fruit!

by Brian Sebok of Garden Street Bowl

• 1 1/2 oz Sebago Lake Original Rum
• 1/2 oz Fernet Branca
• 1/2 oz Cointreau
• Dash of Cardamom Bitters
• Splash of Club Soda

Mix together all ingredients in rocks glass. Stir, and enjoy.

by Schuyler Phillips of Sliders at the Jordan Hotel, Newry, Maine.* 2018 SLD cocktail contest Grand Prize winner

• 1 oz of pomegranate/thyme simple syrup
• the juice of 1 lime (.75-1.0 oz)
• 1.5 oz of Sebago Lake Original Rum.

Shake and fine strain into a rocks glass over ice (preferably a large rock) and garnish with lime peel shavings and pomegranate seeds sprinkled on top!

by Marcus Carter of 16 Bay View

Dry pump an egg white into a Boston shaker. Muddle 4 average size strawberries in 1 oz of half and half. Add 2 oz Sebago Lake Original Rum and 1 oz vanilla simple syrup. Add everything into egg white lined Boston shaker and shake aggressively for a minute as to thicken the drink and ensure the muddle is properly introduced. Double strain into a martini glass. Garnish with a strawberry.