Brumble

We took the classic Bramble cocktail, that utilises gin and blackberry liqueur, and put our own spin on it. The rich, berry sweetness from the Creme de Mure marries with the sweeter, fruitier notes of our 'White', expressed in a perfectly balanced cocktail. If there is a cocktail you could drink all Summer long, this is it!

A cocktail in a glass garnished with a blackberry, a pineapple piece, and a small flower, with a few blackberries beside the glass, against a white background.

  • 60ml Solander Rum Company White

    22.5ml Lemon Juice (fresh is best)

    15ml Pineapple Juice (fresh is best)

    7.5ml Simple Syrup

    22.5ml Creme de Mure (Blackberry Liqueur)

  • Add ingredients (excluding Creme de Mure) to a cocktail shaker.

    Shake with ice for 15-20 seconds, double strain into a double Old Fashioned glass filled 3/4 of the way with crushed ice.

    Top up with a small scoop of fresh crushed ice, then drizzle the Creme de Mure over the top. Garnish with fresh blackberry and dehydrated pineapple.

Easterly

When diving into the flavours of our 'White', you will find delicate notes of rich, ripe melon fruits. In this cocktail, we lean into that flavour. The honeydew syrup in this drink compliments some of the characteristics of the spirit, while the basil brings a nice, herbaceous accent note to an otherwise straight forward, easy-drinking cocktail.

A cocktail glass with a light green beverage, garnished with a small green leaf, on a white surface with a distressed white wooden background.

  • 45ml Solander Rum Company White

    22.5ml Lime Juice (fresh is best)

    22.5ml Honeydew Syrup*

    3-4 Basil Leaves**

  • Add ingredients to a cocktail shaker. Shake with ice for 15-20 seconds, double strain into a chilled coupe glass and garnish with a basil leaf.

    Substitute mint for basil if you prefer.

  • To make the honeydew syrup, place a small saucepan on the stove at medium heat. Add 300g of ripe, diced honeydew melon and 100ml water.

    Muddle and stir the melon for a few minutes. Add 100g white sugar and stir until dissolved. Strain, bottle and refrigerate for up to 2 weeks.

Solander's Pina Colada

The age old, reliable flavour pairing of pineapple and coconut. This delicious combination has been showcased around the world for over 60 years, and now it’s tied together with the bold characteristics of our 'White'. Our signature expression of the Pina Colada delivers a refreshing balance of juice with a toasty depth and complexity from the coconut syrup. All of this sitting on the foundation that is our wonderful white spirit.

A cocktail with a lime garnish, a pineapple, and a coconut on a white surface with a white wooden wall background.

  • 45ml Solander Rum Company White

    45ml Pineapple juice

    15ml Toasted Coconut syrup

    1 Lime wedge (Squeezed)

    3 drops of Bitters

  • Add all ingredients to a cocktail shaker, including the lime wedge.

    Shake with ice and then double strain into a Nick and Nora glass.

    Garnish with 3 drops of bitters and a pineapple frond.

  • 30g Desiccated Coconut

    100g White Sugar

    100ml Water

    Toast the coconut on a medium heat stirring constantly until lightly browned.

    Add water and sugar and stir until sugar is dissolved.

    Allow to cool.

    Strain, bottle and store in fridge for up to 2 weeks.

Ti-Qui-Ri

Our 'White' really makes a name for itself in the Tiki world. This robust, full flavoured spirit holds together all the unique, complexities of this big, Tiki style cocktail. Ticking so many boxes on the flavour wheel, this is a loud cocktail that delivers on all fronts. It's boozy, it's fun, it's tasty!

A green tiki glass with a carved face design, filled with a passion fruit cocktail and garnished with half a passion fruit and a bamboo straw, with wisps of smoke in the background.

  • 60ml Solander Rum Company White

    30ml Lime Juice (fresh is best)

    30ml Passionfruit Pulp (approx. half a passionfruit)

    15ml Simple Syrup*

    5ml (1 tsp) Frangelico

    5ml (1 tsp) Campari

  • Add ingredients to a cocktail shaker and shake with ice for 15-20 seconds.

    Double strain into your funkiest Tiki mug filled with crushed ice.

    Garnish with half a passionfruit and a pineapple frond.

    Enjoy with a straw.

  • Try experimenting with a tea based syrup instead of simple syrup.

    Combine a loose-leaf brewed tea (like earl grey) with equal parts of sugar to tea. Stir and dissolve the sugar into the tea.

    This is a fun way to give this Tiki drink more character and turn it into a Tea-Qui-Ri.

White & Cola

Our signature serve when you just need something quick and simple!

We recommend Fevertree’s Distillers Cola which has been crafted especially for whiskies and rums.

A hand pouring a bottle of Fever-Tree tonics into a glass filled with a dark beverage and ice.

  • 60ml Solander Rum Company White

    150ml Fevertree Distillers Cola*

    1 Lime Wedge (Squeezed)

  • Grab your favourite Old Fashioned glass, pour in the spirit, fill the glass with ice (or use one large rock), then top up with the

    Fevertree’s Distillers Cola. Squeeze in some lime and drop it in.

    Give the drink a quick stir and enjoy.

Mandarin Daiquiri

A bright citrus twist on the classic Daiquiri. Fresh mandarin and lime lift the rich character of SRC-2632 Rum, creating a perfectly balanced cocktail that’s both refreshing and full of flavour.

  • 45ml SRC2632 Solander Rum

    22.5ml Mandarin juice

    22.5ml Lime juice

    7.5ml Golden Syrup*

  • Thin out the Golden Syrup by mixing with boiling water and leave to cool. (3:2 ratio water to golden syrup)

    Add all ingredients to a cocktail shaker.

    Shake with ice and then double strain into a chilled coupe glass.

    Garnish with a lime wedge.

Rum Godfather

A darker, richer twist on the classic Godfather. The bold character of our Stout Cask Rum SRC2631 pairs beautifully with amaretto, bitters and orange oils for a smooth indulgent sipper.

  • 45ml Stout Cask SRC2631 Solander Rum Company

    15ml Amaretto

    1 dash Angostura bitters

    1 dash chocolate bitters

  • Add all the ingredients to a mixing glass with ice and stir for 15-20 seconds.

    Pour into an old fashioned glass over a rock of ice.

    Garnish with an orange twist and a cherry.

Sydney Skyline

Smooth, complex and quietly sophisticated SRC-2632 Rum meets sweet vermouth, sherry and walnut bitters for a layered spirit-forward cocktail inspired by the glow of the Sydney Skyline at dusk.

  • 60ml SRC2632 Solander Rum

    15ml Sweet Vermouth

    15ml Oloroso Sherry

    5 drops Banks & Solander Walnut Bitters

  • Add all the ingredients to a mixing glass with ice and stir for 15-20 seconds.

    Pour into a chilled coupe glass.

    Garnish with an orange peel.