ROMERO AMBER RUM, PF DRY CURACAO, CELERY BITTERS AND LEMON.

Adapted from the original ‘Canadian Cocktail’, which in it’s first form was not all that ‘Canadian’. First listed in "Recipes for Mixed Drinks" in 1917.

ROMERO SUGARCANE SPIRIT, SASKATOON BERRY VERMOUTH, MARASCHINO, PINEAPPLE, LIME AND BITTERS.

Rum runner Emilio Pic’s partner in crime, Florence Lassandro should have had a cocktail named after her. Well, years later, here it is.

ROMERO SUGARCANE SPIRIT, COCCHI AMERICANO, HASKAP HONEY, ROSE AND SPARKLING WINE.

Canadian haskap berries and honey make up this super fresh riff on an airmail – which first took flight in 1918.

A BLEND OF ROMERO AMBER AND DARK RUMS, TOASTED BUCKWHEAT ORGEAT, HINT OF COFFEE AND BITTERS.

A perfect take on a rum old fashioned, made with buckwheat, which adds a rich toasted note to the classic.

A BLEND OF ROMERO DARK AND SPICED SUGARCANE SPIRITS, BUCKWHEAT ORGEAT, AMARO, PASSIONFRUIT, LIME AND BITTERS.

The McLaughlin Six was the car that the rum runners used to run rum through the Crowsnest Pass and the Elk Valley, so this drink is inspired by travel and tropical ingredients.

ROMERO AMBER RUM, MINT, PEACH AND PINEAPPLE, WITH PEYCHAUD'S BITTERS AND LEMON.

Deceptively boozy and all around delicious, it’s about time Calgary had it’s own version of a classic swizzle.

A BLEND OF ROMERO DARK SUGARCANE SPIRIT AND AMBER RUM, HOUSE CHERRY LIQUEUR, AMONTILLADO SHERRY AND A TOUCH OF CEDAR.

Rum runner Emilio Picariello also owned the Blairmore Hotel, we’ve used cherries and a touch of sherry to reflect the aging of Romero rum. This is what we think would have been the hotel’s perfect serve.

ROMERO SPICED SUGARCANE SPIRIT, ROOIBOS TEA, MANGO SYRUP, LEMON AND CARDAMOM.

This earthy, fruity rum punch is perfect for groups! Serves 5 drinks, grab a bottle and enjoy.

ROMERO AMBER SUGARCANE SPIRIT, AMARO, PASSIONFRUIT LIQUEUR.

Shots!