The Rumpolitan

Recipe from The Spaniard

Adapted by Rosie Schaap

The Rumpolitan — Miriam O’Connor for The New York Times

Rating: 4(45)
Notes: Read community notes

The Spaniard — a wonderfully cozy, cluttered, friendly pub in Belfast, Northern Ireland — has a fine assortment of rums and a winning way with rum-based cocktails. I’ve had many excellent daiquiris there, but I can also vouch for the Rumpolitan, the bar's alternative to a Cosmo. The Clément Créole Shrubb orange liqueur contributes a subtle, welcome note of bitterness and a flash of spice. —Rosie Schaap

Featured in: That Belfast Spirit

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Ingredients

¾oz. Rhum Clément Créole Shrubb
¾oz. white rum
2¼oz. cranberry juice
Juice of 3 lime wedges
1lime wedge

Ingredient Substitution Guide

Preparation

Step 1
Shake the liquid ingredients with ice, and strain into a rocks glass filled with ice cubes. Garnish with the lime wedge.

Ratings

4 out of 5

45 user ratings

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Private Notes

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Cooking Notes

Coni3 years ago

Can substitute Curaçao fit the Shrub

Yogi2 weeks ago

I made a variation of this drink with what I had on hand. I used triple sec instead of Shrubb, and pomegranate juice instead of cranberry. Very good and easy!

Coni3 years ago

Can substitute Curaçao fit the Shrub

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Credits

Adapted from the Spaniard, Belfast.

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