Land Legs Rum

We are very proud of our rum. There. We said it. It is distilled in small batches using American cane sugar. The result is a classic Puerto Rican style rum—smokey, rich, spicy—perfect for making mojitos, daiquiris, caipirissima (same as caipirinhas but made with silver rum) or classic Cuba libres (rum and Coke). Although, if you asked us, as with all our spirits, Land Legs is delish just on its own.

 

“There’s a rich complexity in the nose of this rum: confectioners’ sugar, white pepper, lemon peel, and more. But the hint of lightly smoky pineapple is what makes the aroma so inviting. The palate is no less complex, with more sugar, smoke, and spicy heat. The finish is long with a welcome, balancing heat and an earthy minerality. This is a very fine American light rum that would make an unforgettable daiquiri, but stands on its own neat.” -Reviewed by Paul Belbusti, Distiller.com

GOLD MEDAL
2016 San Francisco World Spirit Competition
SILVER MEDAL
2016 Denver International Spirit Competition
BRONZE MEDAL
2015 Washington Cup Spirit Competition

This rum was made for mixing. We love it in so many ways, year round. Try some of our favorites below.

OLGA’S COQUITO

One could say that coquito “cokeeto” is the holiday beverage of choice in Puerto Rico. It is everywhere and there are many versions with many different ingredients. One thing it always has—silver rum and coconut milk. This is Olga’s version of the famous eggnog-like beverage.

1.5 cups Land Legs Rum
2 cans good quality coconut milk
1 can evaporated milk
1 can condensed milk
2 star anise
1 teaspoon regular anise seeds
2 sticks cinnamon
1 inch fresh ginger crushed
1.5 cup sugar
1 cup water
Put the spices, sugar, and water and boil until reduced to almost half and in a thick syrup. Strain the syrup to remove the spices and let cool a little. In a mixer, mix the rest of the ingredients and add rum until you taste a pretty strong drink. (You might have to make this in batches, the mixer is important because you want to get rid of all the congealed coconut oil and mix it with the other ingredients) Pour it in flip top bottles and refrigerate. The coquito lasts for a couple of months refrigerated. Serve in small glasses with a dusting of cinnamon.
Note: You can put Nutella in the mix, just omit the syrup. You can also put coffee (one of my favorites) or cocoa powder.

COLA DE MONO (MONKEY’S TAIL)

Cola de mono is a holiday drink from Chile. Very easy to make and very tasty. Just as with Coquito, it can be stored in the fridge for quite a long time.

1 quart whole milk
1 cup sugar
1 tablespoon vanilla
1 cup Land Legs Rum
1 teaspoon espresso coffee
½ teaspoon ground cloves
1 teaspoon ground cinnamon
Scald the milk with the sugar and espresso until the sugar is dissolved. Let cool. Mix with the other ingredients. Put in fliptop bottle and refrigerate. Serve with a cinnamon stick.

HEMINGWAY DAIQUIRI

We are rum drinkers but this is a new discovery for us! So much flavor! So good! Totally balanced. Like the good old classic it is.

2 oz. Land Legs Rum
¾ oz Grapefruit Juice
½ oz lime juice
½ oz maraschino cherry liqueur
¼ oz simple syrup
Mix all ingredients in a shaker with ice and shake vigorously. Serve in a martini glass garnished with orange peel.

THE REPOSSESSION

A great savory cocktail for Thanksgiving or the fall.

1 ½ oz Land Legs Rum
¾ oz Amontillado Sherry
½ oz Apricot Liqueur
½ oz fresh lemon juice
¼ oz simple syrup
Mix all ingredients in a shaker with ice and shake vigorously. Serve in a martini glass.

CUBA LIBRE

This is the only way we drink Coke.

1.5 ounces Land Legs Rum
4 ounces Coke
2 lime wedges
Fill a double old fashioned with ice cubes. Pour rum and coke to fill glass. Squeeze lime wedges.
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Flooded Fox Den Distillery LLC
2331 23rd Avenue, Suite 103
Forest Grove, OR 97116

(503) 308-9050
info@floodedfoxden.com









   
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