Hi! Based on your interest in National Margarita Day (my fav too, ha ha!) I wanted to send over a delicious and festive new idea that you can share with your readers in regards to St. Patrick’s Day. Why stick with Guinness (boring!) or Irish whiskey (been there, done that!) for St. Patrick’s Day, when instead you can try an award-winning rum cocktail?

That’s right, HANDMADE SMALL BATCH RUM is the only spirit you need to make your friends green with envy this St. Patrick’s Day. It’s aged in the finest used Bourbon barrels sourced from parent company’s bourbon distillery redacted Kentucky. Since Irish whiskey also is aged in Bourbon barrels, we think that our rum is a natural alternative for St. Patrick’s Day celebrations!

That’s not all. HANDMADE SMALL BATCH RUM stands apart from the crowd. This rum uniquely begins life as sugar cane, giving an authentic farm to glass experience for eco-conscious imbibers. That’s right, our rum is grown in a field and comes from the land!

It’s then fermented prior to distillation using the finest yeast, and the resulting alcohol is entirely gluten free. Our master blenders didn’t stop there, either. Instead of bottling the spirit at 40% ABV, they decided to give consumers more bang for their buck by kicking it up a notch and bottling it at a robust 40.25% ABV. It’s like the best of both worlds, almost at cask strength, and still sooo smooth. After extensive research, we found this is the perfect strength to create all of your favorite rum cocktails, whether it’s a HANDMADE SMALL BATCH RUM & Coke, a HANDMADE SMALL BATCH RUM Tonic, or anything else.

In fact, we even had our in-house mixologists come up with something extra special. So to help get you started, we have an irresistible award-winning recipe that will have you wondering why you weren’t always drinking rum for St. Patrick’s Day!


  • 2 ounces locally-foraged, herb-infused citrus*
  • 1 ounce green food dye
  • 4 ounces soda


  1. Pour the rum into a blender and blend for 45 seconds.
  2. Pour the now aerated rum into your favorite beer stein over ice.
  3. Top with locally-foraged, herb-infused citrus*.
  4. Top rum and citrus with soda.
  5. Top soda with green food dye.
  6. Let food dye seep into the beverage. In two to three minutes you’ll have a beautiful GREEN cocktail.
  7. Optionally sprinkle with sugar, garnish with lime, or maraschino cherries.
  8. Enjoy!

*Citrus Instructions:

Step 1: Climb to the top of the highest nearby peak and begin foraging local herbs and botanicals until you’re satisfied that you have a terroir-specific bouquet matching your environment as well as your current state of mind.

Step 2: Create an InstaMoment: Photograph yourself and your foraged herbs atop the peak and post the photograph on Instagram with the hashtag #WillForageHerbsForMyRum. Tag HANDMADE SMALL BATCH RUM and for every photo with at least 500 likes and 25 comments, the brand will donate $1 to a charitable organization benefiting bartenders forced to create rum drinks for Irish whiskey holidays.

Step 3: Descend the mountain and return home.

Step 4: Finely chop these herbs and steep them in boiling water for between two and 17 minutes based on preference.

Step 5: Smell the air. Do the botanicals make you happy? Sniff and consider their aromas.

Step 6: If sufficient, drain and strain the resulting the liquid. Discard the herbs. (We recommend composting!)

Step 7: Take your herb water and add in Citrus juice. (*fresh-squeezed if possible)

Step 8: You now have locally-foraged, herb-infused citrus!

Step 9: Chill until ready for use. Locally-foraged, herb-infused citrus can be kept in the fridge for 3 to 4 months.

Do you think HANDMADE SMALL BATCH RUM and the award-winning GREEN HANDMADE SMALL BATCH RUM & SODA cocktail is a fit for your readers?

We’re happy to provide vertical bottle shots and other low-resolution assets to accompany your story if you can guarantee placement. We think in addition to TALKFOOD MAN, this might also work for a fun cocktail story in The New York Times!

Looking forward to your thoughts!