Isautier Rums and Liqueurs come in a wide variety of flavours, which means there are endless options for creative cocktail recipes. Allow us to share two island inspired creations that put some of our favourite tropical flavours in the spotlight. Discover the light and fruity Isautier Coco-Passion Rum Punch and the rich and creamy Isautier Reunion Island Mudslide.
Gravure vanille bourbon réunion

Island Treasures

There’s no need to go in search of hidden treasures here on Reunion Island. Our treasures are all around us in plain sight. Volcanic ash, sandy earth and sea spray make the soil here extremely fertile and abundant in minerals and nutrients. Rich sugar cane, bold coffee, thousands of varieties of ripe fruits and vegetables (there are over 50 varieties of mango alone!) … the flavour combinations are limitless, and here at Isautier, we love innovating with these tropical delights!

Isautier Coco-Passion Rum Punch (1 pitcher):

Delicate, sweet, 100% natural coconut makes Isautier Arhumatik Coco the star of this light, fruity cocktail.  This fresh, smooth rum liqueur compliments the tartness of the pineapple juice and passion fruit, while the Ginger Ale (ginger soda) adds just the right touch of spice. Blended into a slushie-style cocktail, this recipe makes enough for a pitcher and is meant to be shared.

• 50 cl Isautier Arhumatik Coco
• 50 cl pineapple juice
• 50 cl Ginger Ale (ginger soda)
• 10 cl passion fruit pulp
• Ice
• Pineapple slices

Pour Arhumatik Coco, pineapple juice and ice to a blender and blend until smooth. Add passion fruit pulp and Ginger Ale, stir, and garnish with a pineapple slice.

Gravure grains de café Isautier

Isautier Reunion Island Mudslide (1 serving):

Vanilla and coffee… Chocolate and peanuts… This rich, creamy cocktail recipe masterfully mixes these classic flavour combinations in a tropical spin on the traditional mudslide. Rare Reunion Island coffee (known as Bourbon Pointu) and subtly sweet vanilla come together in Isautier’s Arrangé Coffee Vanilla to create a bold, rich base for this decadent cocktail. Add some vanilla ice cream, chocolate syrup and crushed peanuts for a creamy dessert in a glass to be served after dinner… or before!

· 6 cl Isautier Arrangé Coffee Vanilla
· 6 cl cream 
· 1 scoop vanilla ice cream
· Chocolate syrup
· Crushed peanuts
· Ice

Add Arrangé Coffee Vanilla and cream to a shaker filled with ice and shake until well mixed. Drizzle chocolate syrup in a glass, add vanilla ice cream and pour over the rum and cream mixture. Top with some more chocolate drizzle and crushed peanuts.

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