We’re thankful for our beautiful island and all the flavours and colours it offers us.

We’re thankful for our skilled team members who have helped us keep our family legacy alive and thriving for 7 generations.
We’re thankful for you, for allowing us to share our passion for both innovation and tradition in the art of rum-making.
Thanksgiving is a holiday that reminds us to reflect on the year gone by and to be thankful for all the good that has come into our lives. It’s a tradition that’s celebrated by many cultures this time of the year, typically coinciding with the autumn harvest. The holiday has become increasingly popular all around the world, with many countries adopting the celebration and bringing the festivities to their own dinner tables.
 
So, wherever you are and however you celebrate this day of giving thanks, allow us to add a bit of autumn flavour to your feast with these creative seasonal cocktails.
Gravure fleur vanille Isautier

Pumpkin Rum Horchata

Sweet, creamy, spiced horchata… it’s a traditional autumn and winter drink with origins in Africa, Spain and Latin America. We’re going to elevate the flavours of this rice-based drink by adding pumpkin puree and Isautier rum. The oaky, toasty notes of honey, nuts and vanilla in our Gold Rum Barrik compliment the earthy pumpkin, sweet brown sugar and spicy cinnamon in this recipe:

Ingredients: (Serves 6)
▪ 1/2 cup long grain white rice
▪ 2.5 cups water
▪ 2 cinnamon sticks
▪ 250g pumpkin puree
▪ 1 cup coconut cream
▪ 1/2 teaspoon pumpkin pie spice
▪ 1 cups brown sugar
▪ 1/2 teaspoon vanilla
▪ 20 cl Isautier Gold Rum Barrik

Blend the rice and half the water on high speed for about 2 minutes. Add the cinnamon sticks and the rest of the water and allow to steep in the refrigerator for 24 hours.

Next, remove the cinnamon and strain the liquid through a cheesecloth or nut milk bag.
In a saucepan, add the remaining ingredients, leaving out the rum and rice milk, and simmer until the sugar has melted and the mixture is smooth. Allow to cool to room temperature, then add the rice milk and Isautier Gold Rum Barrik. Serve cold with your favourite dessert or on its own as a sweet digestif.
 
Inspired by Sugar and Charm.

Grand Fizz

Nothing says “festive” like the energetic dance of fine bubbles. This fizzy cocktail celebrates the season with its notes of oranges and herbs, and to honour the harvest, we’re completing the recipe with our Isautier White Agricultural Rum 55%.
 
Ingredients: (Serves 6)
▪ 30 cl Isautier White Agricultural Rum 55%
▪ 15 cl Grand Marnier
▪ 9 cl Sage-infused syrup
▪ 9 cl lemon juice
▪ Club soda

Prepare the sage-infused syrup by combining 10 sage sprigs, 1 cup of sugar and 1 cup of water in a small saucepan and bringing it to a low boil. Stir continuously until the sugar has dissolved, then allow to steep for 30 minutes and strain.

Once the sage-infused syrup has cooled, for each serving, pour 5 cl of Isautier White Agricultural Rum 55%, 2,5 cl of Grand Marnier, 1,5 cl of sage-infused syrup and 1,5 cl of lemon juice into a shaker filled with ice. Shake, strain, top with a splash of club soda and serve with a garnish of sage and figs.
 
Inspired by Town and Country

Butternut Squash Daiquiri

Butternut squash may seem like the star in this autumn-inspired cocktail recipe, but don’t be fooled. The secret ingredient is our Isautier Secret du Canne Gold Rum. Made with sugar cane juice, this agricultural rum blend offers a hint of iodine, a signature characteristic of Isautier’s Reunion Island rums, and balances out the drink’s flavours with notes of sugar cane and spices.

Ingredients: (Serves 6)
▪ 1 cup sugar
▪ 1 cup coarsely grated butternut squash, peeled
▪ 36 cl Isautier Secret du Canne Gold Rum
▪ 18 cl fresh lime juice

In a saucepan, dissolve the sugar in 1 cup of water over medium heat. Add the squash and simmer until tender, 10-15 minutes. Allow the mixture to cool, then strain to separate the squash from the liquid syrup. Chill the reserved squash and syrup in the refrigerator for 1 hour.

Once chilled, for each serving, combine 3 cl of syrup, 6 cl of Isautier Secret du Canne Gold Rum and 3 cl of lime juice in a shaker filled with ice. Shake, strain and garnish with reserved squash to serve. 
 
Inspired by Felidia.

So, what are you thankful for this year? Tell us on Facebook and Instagram and share your favourite holiday cocktail recipes with us!  To learn more about our island, our rums and our signature cocktails, follow us on Facebook and Instagram, and don’t forget to mention us @rhum_isautier!
 
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