The Elephant in the Rum – Cocktail Recipe

Creamy cocktails often lean towards chocolate, vanilla and nutty flavour profiles. This time, I want to share something on the fruity side. A creamy cocktail with a tropical heart, made with Amarula and golden rum.

Amarula is a cream liqueur from South Africa, made with the fruit of the marula tree, which is indigenous to African woodlands. It belong to the Anacardiaceae family, same as the mango and the cashew.

The brand has taken inspiration in the elephants, who also love the sweet and tangy flavour of the marula fruit. Putting their wallets where their marketing story is, they run the Amarula Trust, an organisation that aims to safeguard the African elephant and that supports a number of sustainability and educational community programs accross different countries in the continent.

The mellow tanginess and richness of the liqueur nicely match the caramel and marmalade notes of the golden rum. I’ve added a touch of orange bitters to balance the sweetness and accentuate the fruitiness.



– 75 ml Amarula
– 50 ml golden rum
– 2 dashes orange bitters
– 1 physalis a.k.a. golden berry (to garnish)
– Ice


1. In a mixing glass with ice, add all the ingredients (except the physalis) and shake.
2. Strain over a coupe.
3. Garnish with a physalis.

Alternatively, it can be served in a tumbler, with ice cubes. This makes life easier if you have no cocktail mixer at home.

Shopping list:

– Amarula – from €23 (, Bradley’s, Castle Off-Licence).
– Physalis – from €1.50 a punnet (SuperValu, Dunnes, Fallon & Byrne).

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