Rager Ryan’s Bermudian Coffee

(Submitted by Ryan, one of our “Ragers”)

Ingredients:

• 6-8 oz of your favourite medium or dark roast coffee (grind fresh for best results)

• 2 oz Raging Crow Distillery Black Crow Dark Rum

• 1 oz Bailey’s Irish Cream Liqueur (or alternative – JD Shore has a nice alternative)

• Whipped Cream (optional…but is it, really?)

Instructions: Add the dark rum and irish cream into a drinking vessel, add the coffee into said drinking vessel, stir, top with whipped cream.

Enjoy!

Pumpkin Spice Flip

A “flip” style cocktail (egg + spice) — good for cozy, quiet venues or seasonal menus.

Ingredients:

• 1.75 oz Raging Crow Distillery Pumpkin Spice Liqueur

• 0.5 oz Raging Crow Distillery Black Crow Dark Rum

• ½ oz simple syrup

• 1 whole egg (or egg yolk, depending on style)

• Grated nutmeg, for garnish

• Optional: dash of cinnamon bitters

Instructions: Dry shake (no ice) pumpkin liqueur + rum + syrup + egg for ~10 seconds to build emulsion, add ice and shake again vigorously ~15–20 seconds, fine strain into a coupe / Nick & Nora glass, Garnish with freshly grated nutmeg (and a light sprinkle of cinnamon).

Peanut Butter Flip

Ingredients:

• 1.5 oz Raging Crow Distillery Peanut Liqueur

• 0.5 oz Raging Crow Distillery Black Crow Dark Rum

• 0.5 oz demerara syrup

• 1 whole egg

• Grated nutmeg, for garnish

Instructions: Dry shake ingredients, add ice and shake again, strain into small wine glass or coupe, dust with nutmeg.

Spiced Mandarin Toddy

Ingredients:

• 1.5 oz Raging Crow Distillery Black Crow Dark Rum

• 1 oz Raging Crow Distillery Mandarincello

• 0.5 oz Raging Crow Distillery Honey Liqueur

• 0.25 oz Raging Crow Distillery Ginger Liqueur

• 2 oz hot water

• Cinnamon stick, for garnish

Instructions: Add rum, mandarincello, honey liqueur, and ginger liqueur to a heat-proof mug, add hot water (not boiling - around 160°F), stir gently to combine, garnish with a cinnamon stick, serve immediately while hot.