Bacoo Rum Berry Cocktail

  • 90 ml Bacoo 8 year Rum
  • 510 ml pomegranate juice - 100% juice, not the diluted kind
  • 30 ml Cointreau
  • 240 ml spiced ginger beer
  • 250 g frozen mixed berries
  • Ice - optional crushed recomended
  • 90 g fresh raspberries
  • A few sprigs of fresh thyme


  • Pour the rum, pomegranate juice, Cointreau and ginger beer into a large jug. Stir to mix.
  • Half fill 4-6 glasses with frozen berries (add a little ice to if you want to).
  • Fill the glasses with the cocktail, then top with a few fresh raspberries and a sprig of fresh thyme before serving.

originally I found this recipe from Nicky Corbishley at but of course we thought wouldn't Bacoo make it better? We were right !


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