Remember your childhood friend with the cool basement, full of all the fun toys your parents wouldn’t let you have? Maggie Campbell, Head Distiller at Privateer Rum, has the grownup version—at least as far as rum lovers are concerned—a cellar full of hundreds of barrels of rum. She’s been inviting friends over to hang out as part of Privateer’s new Barrel Program, and the results so far have been delicious. 

Recently, the Grafton Group sent the bar managers from all six of its restaurants to the distillery with a single, enviable mission—choose a barrel of rum for a new cocktail collaboration. The Barrel Program lets customers hand-select an entire, unique barrel which Privateer will proof, bottle, and custom-label just for them. What better place to start designing a custom cocktail than right at the source?

The bartending team tasted their way through the cellar with Campbell as their guide, getting a glimpse into her daily routine while dipping into a multitude of barrels to narrow down their perfect rum profile from more than 700 options (it’s a tough job, but somebody’s got to do it). They landed on a 2 year-old cask, which they dubbed Bow & Arrow, then each of the ‘tenders took what they tasted and got creative, crafting unique cocktails for all six restaurants. 

The Bow & Arrow Single Cask was bottled at a straight 100 proof, so it’ll stand up tall against any ingredient. Jenn Harvey of Temple Bar played up the rum’s richness by mixing it with butter-washed Oloroso sherry and Averna amaro, and Lex Russo of Russell House Tavern doubled down on the spirit’s spicy notes with Swedish Punsch and apple cider vinegar in an old fashioned riff. Each bartender took their allotment of Bow & Arrow in a distinct direction, proving that the spirit has a lot more in its quiver than daiquiris and mojitos. Check out the recipes below, each dubbed “Bow & Arrow” and available at its respective bar while supplies last (which will be awhile: a barrel is good for more than 200 bottles). Happy drinking!

Bow & Arrow Cocktails ($10-$12):

Grafton Street Pub & Grill
Privateer Single Cask Rum, Mango-Infused Vermouth, Orange Curacao, Sparkling Wine double-strained into Collins over ice and garnished with a sprig of cilantro.

PARK Restaurant & Bar
Privateer Single Cask Rum, Velvet Falernum, Lime Juice, Angostura Bitters double-strained into rocks glass and garnished with a lime swath.

State Street Provisions
Privateer Single Cask Rum, Amontillado, Dry Orange Curacao, Nonino Amaro, Barspoon Benedictine, Angostura and Orange bitters served in a coupe and garnished with orange oil and swath.

Russell House Tavern
Privateer Single Cask Rum, Kronan Swedish Punsch, Apple Cider Vin, Fee Brother’s Old Fashioned Bitters stirred in a Double Old Fashioned and garnished with an orange & bamboo Sail.

The Hourly Oyster House
Privateer Single Cask Rum, Tamarind Liqueur, Fresh Lime, Maraschino Liqueur double strain into a Coupe and garnish with lime wheel.

Temple Bar
Privateer Single Cask Rum, Averna Amaro, Butter Washed Oloroso Sherry strained into a Coupe and garnished with popcorn.