Spider Island

by Dan Davis, Sebago Lake Distillery

• 1 1/2 oz Spider Island Rum
• 1/2 oz peach schnapps
• 1/2 oz coconut cream
• 3 oz pineapple juice
• 1/4 oz Grenadine

1. Combine ingredients in an ice-filled cocktail shaker
2. Shake like you’re not afraid of rotator cuff surgery
3. Strain into cocktail (martini) glass

Best enjoyed with friends.  There’s no need to face your mortality alone.

by Dan Davis, Sebago Lake Distillery

• 2 oz Spider Island Rum
• 5 oz fresh squeezed orange juice
• 1/2 oz Grenadine

1. Over ice, add rum and OJ, stir
2. Add Grenadine

Don’t stir this one after you add Grenadine; it just won’t look right.  I can hear the bacon sizzling now.

by Dan Davis, Sebago Lake Distillery

• 2 oz Spider Island Rum
• 3/2 oz tonic water
• 1 dash juniper infusion*
• Squeeze of lime

1. Stir ingredients together, enjoy

* For the juniper infusion, fill a clean beer bottle with Spider Island Rum, add a tsp of juniper berries and a tbsp of cardamom pods.  Cork it and let it sit in a warm place out of the sun for one week.  Strain it through a coffee filter and you’ll be ready for a great summer of Spider Island Rum & Tonics.

by Cali Davis of Easy Street Lounge

• 2 scoops of Vanilla Ice Cream
• Maine Root Gingerbeer
• 1 1/2 oz Spider Island Rum
• Whipped Cream

Add 2 scoops of vanilla ice cream to a short glass. Fill with Maine Root Gingerbeer, leaving just enough room to float the Spider Island Rum on top, and finish with whipped cream.

by Dan Davis, Sebago Lake Distillery

• 2 oz Spider Island Rum
• 4 1/2 oz pineapple juice
• 1/2 oz pomegranate juice

1. Combine ingredients in a tall rocks glass.
2. Stir, enjoy.

by Dan Davis, Sebago Lake Distillery

• 1 1/2 oz Spider Island Rum
• 1/2 oz Cointreau
• 3 oz pineapple juice
• 1/2 oz lime juice (juice of 1/2 lime)
• 1/3 oz Grenadine

1. Shake and strain into a Collins glass
2. Garnish with a slice of pineapple and cherry
3. Add a couple ice cubes from the shaker if you’re playing croquet on a hot day

If you want to get nit-picky, a proper sling should have some club soda added.  But this one tastes so good as-is we don’t bother.  Add a splash of seltzer if you think the cocktail police might stop by unannounced.

by Cali Davis of Easy Street Lounge

• 1 1/2 oz Spider Island Rum
• Muddled Orange and Cherry
• 1/4 oz Fiery Ginger Syrup
• 1/4 oz Real Grenadine Syrup
• Topped with Seltzer Water

Muddle an orange slice and a cherry in a rocks glass. Add ice, rum, both syrups and stir until chilled. Strain over fresh ice and top with seltzer water. Garnish with an orange wheel and cherry and serve.

by Sean Colby of X Vault Pub & Provisions

• 1 1/2 oz Spider Island Rum
• 1/2 oz lemon juice
• 1/2 oz lime juice
• 1/2 oz Agave
• Tsp. Egg White

Combine all ingredients into shaker filled with ice. Shake very well. Arms should start to tire when finished. Strain into couple glass and Garnish with a few drops of angostura bitters in the center.

by Marcus Carter of 16 bay view

First you want to spray a sprig of rosemary with Tree Spirits Absinthe. Then you want to light it on fire in a glass and let it burn out for a moment and smother with a plate to trap the smoke in the glass. Then add 2 oz of spider island rum, .5 oz creame de violette, .5oz luxardo, 1 drop almond extract and finally 2 dashes angostura bitters into a boston shaker filled with ice. Then add your absinthe scorched rosemary sprig to the shaker and shake to impart its natural oils as well as some of its smokey herbaceous-ness. Double strain into a martini glass and garnish with a sprig of rosemary and raspberries skewered on a knot pick.

by Ryan Deskins of Sagamore Hill Lounge

• 2 oz. Sebago Spider Island Rum
• .75 oz. brown sugar cardamom simple syrup
• .5 oz. lemon juice
• 1 egg white
• 2 dashes Angostura bitters

Combine all ingredients in shaker tin. Dry shake. Add ice. Hard shake. Strain into rocks glass (no ice) and garnish with nutmeg and cinnamon.

by Ryan Deskins of Sagamore Hill Lounge

• 2 oz. Sebago Spider Island Rum
• 1 oz. spiced pumpkin purée
• .25 oz. Orgeat
• .25 oz. lemon juice

Combine all ingredients in shaker with 3 fresh sage leaves. Shake vigorously. Double strain into martini glass. Garnish with sage leaf.

by anonymous of The Maine House

• 1 oz Sebago Spider Island
• 1 oz Van Gogh Wild Appel Vodka
• 1/2 oz fresh rosemary syrup
• Rosemary sprig garnish

by Mark Doody of Cushnoc Brewing Co

SLD COCKTAIL CONTEST FINALIST

• 1 1/2 oz Spider Island rum
• 1/2 oz orange juice
• 3oz Apple cider
• 2 dashes Apple pie spice
• ( 2 parts cinnamon,1 part clove,1 part nutmeg)

Served on ice in a 10oz glass.

by Leah Sampson of The Maine House

• 2 1/2 oz Spider Island
• 3 dashes cardamom bitters
• 2 drops fresh orange juice (from slice)
• 1 muddled spring of fresh rosemary
• 1 1/2 oz fresh simple syrup made with rosemary,cloves and orange rind

Shake ingredients together and strain into a martini glass.
Garnish with an orange wheel with cloves and a fresh sprig of rosemary.

by Matt Divino of The Farm Bar & Grill Kittery

• 2 oz Spider Island Rum
• 1 oz house made orange cello
• 1/2 oz house made grenadine
• 1/2 oz orgeat

Top with fresh juiced pineapple foam, grated nutmeg, pineapple leaf, and luxardo cherry

Lace glass with grenadine.
Combine all ingredients except foam in cocktail shaker.
Shake and strain neat into glass.
Fill to top of glass with foam.
Top with micro planed nutmeg and add pineapple leaf cherry garnish.

by Marcus Carter of 16 bay view

First you want to spray a sprig of rosemary with Tree Spirits Absinthe. Then you want to light it on fire in a glass and let it burn out for a moment and smother with a plate to trap the smoke in the glass. Then add 2oz of spider island rum, .5oz creame de violette, .5oz luxardo, 1 drop almond extract and finally 2 dashes angostura bitters into a boston shaker filled with ice. Then add your absinthe scorched rosemary sprig to the shaker and shake to impart its natural oils as well as some of its smokey herbaceous-ness. Double strain into a martini glass and garnish with a sprig of rosemary and raspberries skewered on a knot pick.

by Greg Silva of York Harbor Inn

SLD COCKTAIL CONTEST FINALIST & GRAND PRIZE RUNNER-UP

• 2 oz Spider Island Ru
• 1 oz Cream of Coconut
• Juice from 1/2 and Orange
• Juice from 1/2 a lime

Fill With Pineapple Juice. Shake.
Pour into a Pineapple Glass. Garnish with char-grilled pineapple, orange, cherry and lime.

by Kristin Wallaker of The Inn on Winter’s Hill

• Add three parts Spider Island Rum and one part lime syrup in a mixing glass filled with ice
• Shake, Shake, Shake
• Pour into chilled martini glass
• Enjoy

Lime Syrup

• 1 1/4 oz fresh lime juice to 1 oz honey
• Warm just enough to mix