Rum Journal: Mount Gay’s Black Key

By: Caribbean Journal Staff - September 18, 2014

Above: the Black Key (Photos by Jenny Adams)

By Sarah Greaves-Gabbadon
CJ Travel Editor

WHILE IT’S still sweltering here at CJ’s HQ in Miami, we can’t help but notice that parts of the country are already feeling the first chill of fall.

And even though we really can’t relate, it doesn’t mean we aren’t sympathetic to your plight.

So we’re pleased to present this rummy cool-weather warmer from our friends at Barbados’ Mount Gay rum.

With maple syrup, bold and spicy Mount Gay Black Barrel, and dashes of Angostura bitters to temper the syrup’s sweetness, this simple yet stylish cocktail is bound to make you feel sunny and bright – even when the weather is anything but.

Black Key


2 ounces Mount Gay Black Barrel Rum

½ ounce pure maple syrup

dash Angostura bitters

dash orange bitters


Stir all ingredients together glass without ice for 10 to15 seconds. Add ice and stir again for 30 to 45 seconds. Strain over ice into a rocks glass and garnish with a lemon peel and a maraschino cherry.


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