Mount Gay Rum – Tradition and Craftsmanship
Mount Gay, a venerable Rum from Barbados since 1703, is more than just a libation—it’s a journey steeped in over 300 years of heritage and expertise.
Their selection is genuinely remarkable and has been a staple on every back bar for those who enjoy shaking up a drink or two!
As the holiday season approached, I found inspiration in mixing the ideal beverage to keep me refreshed during the Australian summer, while also infusing a touch of winter spice nostalgia reminiscent of Christmas back in Italy.
For this particular recipe, I’ve opted for the distinguished Mount Gay Black Barrel.

But what’s the story behind its ageing process?
This molasses-based marvel is a blend of column and pot still distillates, patiently aged between 2 and 7 years in the tropics. It matures in ex-American Whiskey casks and then receives a finishing touch during four weeks in heavily charred ex-Bourbon casks.
The result?
A rich and complex profile that’s paradoxically smooth and rounded, unveiling notes of vanilla and toffee that shine on the palate.
This beautiful rum is easily enjoyable over ice or neat. However, to add a festive touch to this timeless spirit, especially given the holiday season, I decided to pair Mount Gay Black Barrel with a homemade Pear and Walnut syrup. This homemade ingredient features a delightful addition of star anise and cinnamon, adding extra layers to the spirit and injecting a burst of freshness.
Building on these flavorful ingredients, I shook up a unique twist on a classic Rum Sour. The addition of chocolate bitters not only brings length and complexity to the mix but also adds a festive touch, making it the perfect sipper for celebratory moments.
In every drop, this collaboration captures the essence of Mount Gay Rum—a harmonious blend of tradition, craftsmanship, and a dash of festive flair.
Instructions:
1. Add all the ingredients to a shaker.
2. Whip it up using a frother (for those feeling a bit old and lazy like me) or dry shake vigorously.
3. Add ice to the shaker and shake again to incorporate dilution and give the drink its final aeration.
Garnish:
– Use caramelised pears from the syrup process or, for the ambitious mixologists out there, dehydrate them first.
– Sprinkle some icing sugar on top. This not only brings in some Christmas vibes but also adds a delightful touch to the cocktail.
Having a hint of icing sugar on the rim of the glass complements the citrusy profile of the Rum Sour as you take each sip.
To make the Pear and Walnut syrup, gather the following ingredients:
– 1 pear
– 300 g sugar
– 65 g walnuts
– 300 ml water
– 1 cinnamon stick
– 2 star anise
– 6.5 g malic acid
Begin by blanching the walnuts, followed by roasting them for approximately 10 minutes at 180°C. Next, wash and slice the pear, keeping the skins. Add the sliced pear to the pot along with the spices (cinnamon and star anise) and sugar and gently mix it.
Slow-cook the sugar, gently stirring as it extracts water from the pears. As the sugar begins to caramelise, introduce the walnuts and malic acid. Once the sugar achieves a light amber colour, add water, bring it to a boil, then simmer for 15-20 minutes, continuing to stir gently.
Once the clock is up, strain the syrup, bottle it, and store it in the fridge.
Now you are a true Mixologist, or something like it…
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