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Cocktails

The
perfect
serve

Safari-inspired recipes,
best paired with your
sense of adventure

Stir up something fresh

Experience the freedom that comes with discovering new combinations, experimenting with flavours, and creating unforgettable moments. To us, the best way to enjoy spirits is really any way you desire — but we’ve got a few ideas to help you get started.

Gingerbread Ranger image

Gingerbread Ranger

Jingle Jungle Punch image

Jingle Jungle Punch

Krismasi Hat image

Krismasi Hat

Polar Mojito image

Polar Mojito

TUSKan Fizz image

TUSKan Fizz

Darwin's Daiquiri image

Darwin's Daiquiri

Ginger Rhino image

Ginger Rhino

Whisky Punch image

Whisky Punch

Rhino Sour image

Rhino Sour

Croc's Crush image

Croc's Crush

Wild Berry Crush image

Wild Berry Crush

Woolly Rhino image

Woolly Rhino

White-Bellied Pangolin image

White-Bellied Pangolin

Coco Coqui image

Coco Coqui

Rainforest of the Smoky Basil image

Rainforest of the Smoky Basil

The Quagga image

The Quagga

Ornate Shovel-Snout's Bite image

Ornate Shovel-Snout's Bite

Vulture's Tea image

Vulture's Tea

Silky Sifaka's Tail image

Silky Sifaka's Tail

Kuda Tiba image

Kuda Tiba

The Splendid Toadfish image

The Splendid Toadfish

Simply the Luth  image

Simply the Luth

The Exuma rocks image

The Exuma rocks

This is a Drill! Bioko Drill image

This is a Drill! Bioko Drill

Hola Hirola! image

Hola Hirola!

Campfire Old Fashioned image

Campfire Old Fashioned

Gingerbread Ranger

Ingredients

  • 75ml Uhuru Rum
  • Gingerbread man cookies
  • 10ml Sugar Syrup
  • 300ml Vanilla bean ice cream
  • Whipped cream

Recipe

  1. Begin by transforming the gingerbread cookies into a delectable crumble by pulsing in a blender (keeping one aside for that final touch of magic).
  2. Dip the edges of your selected cocktial glass in sugar syrup, then dust them with the gingerbread crumble.
  3. Add the ice cream to the blender with the remaining crumble, splash in the Uhuru Rum for that spirited kick and combine.
  4. Pour this frosty mix into your glass and follow with a dollop of whipped cream and  a charming gingerbread man.
Gingerbread Ranger image

Jingle Jungle Punch

Ingredients

  • 50ml Uhuru Whisky
  • 20ml Cranberry Juice
  • 10ml Cherry Juice
  • 20ml Sugar Syrup
  • Dash of Allspice
  • Dash Grated Ginger
  • Dash Grated Nutmeg
  • 60ml Ginger Ale

Recipe

  1. Grab a shaker and fill with ice before adding this spirited ensemble of ingredients (hold off on the ginger ale)
  2. Shake until the flavours soar in harmony.
  3. Pour into a rocks glass over fresh ice, then crown with a splash of ginger ale - giving a gentle swirl for the perfect fusion.
  4. Top off with a spirg of rosemary and a sprinkle of ground ginger. We’ve even added some edible glitter for a festive glow!
Jingle Jungle Punch image

Krismasi Hat

Ingredients

  • Sugar Syrup
  • Coconut flakes
  • 50ml Uhuru Rum
  • 80ml Cranberry Juice
  • 20ml Lime Juice
  • 10ml Grenadine
  • Squeeze of lemon juice

Recipe

  1. Start by dipping the rim of a martini glass in sugar syrup, swirling until it gleams. Coat it with flaked coconut for a winter wonderland touch.

  2. Fill a cocktail shaker with ice and the remaining ingredients. Shake until you feel the winter chill in your hands! (10 to 20 seconds).

  3. Pour this red delight into the coconut-frosted glass, and why not pop on your own Santa’s hat to match!

Krismasi Hat image

Polar Mojito

Ingredients  

  • Juice of 1 lime
  • 8 Mint leaves
  • 1 Tablespoon Sugar
  • 50ml Rum
  • 70ml Coconut Milk
  • Sparkling Water for topping
  • Pomegranate for serving

Recipe  

  1. Muddle together the lime, sugar and mint leaves in your glass until harmonised and add a chilly topping of ice.
  2. Shake the coconut milk and rum together until smooth and creamy.
  3. Pour over the ice and mojito pairing then stir the fusion of flavours together.
  4. Top with a cascade of sparkling water, a sprig of fresh mint and a sprinkle of pomegranate.
Polar Mojito image

TUSKan Fizz

Ingredients

  • 50ml Uhuru Whisky
  • 150ml Bon Accord cream soda
  • Pink grapefruit

Recipe

  1. Take a glass of your choice, we suggest something tall and slender.
  2. Fill it with ice
  3. Pour Uhuru Whisky and cream soda
  4. Now it’s time for the finishing touch, the grapefruit. Give it a little squeeze, before submerging it into the glass.
  5. Sip and savour
TUSKan Fizz image

Darwin's Daiquiri

Ingredients

50ml Uhuru Whisky

25ml Banana liquor

25ml sugar syrup

1 Banana

Ice

Banana chips to garnish

Recipe

  1. Add all ingredients except for the Banana Chips into a blender.
  2. It’s time to blitz!
  3. If it’s too thick for your liking, add some water, and mix some more.
  4. Pour it into a glass and add some banana chips.
  5. Warning! Brain Freeze can occur.
Darwin's Daiquiri image

Ginger Rhino

Ingredients

  • 50ml Uhuru Rum
  • 150ml ginger beer
  • 12.5ml lime juice
  • Fresh mint and lime wedge to garnish

Recipe

  1. Pick a tall glass of choice.
  2. Fill it with ice cubes and add fresh mint
  3. Pour in Uhuru Rum and Ginger beer
  4. Squeeze in couple of lime wedges
  5. Want to experiment? Try adding couple of dashes of bitters or some mint syrup
  6. Let us know what your favourite Ginger Rhino is
Ginger Rhino image

Whisky Punch

Ingredients (makes 1 jug/punch bowl)

  • 150ml Uhuru Whisky
  • 750ml Fever Tree’s Italian Blood Orange soda
  • 25ml Sugar syrup
  • Handful of sliced cucumbers, strawberries and oranges
  • 18 mint leaves
  • Ice

Recipe

  1. The measures make approximately 3 - 5 drinks, depending on the glass of your choice. So, step one, and most important one we might add, would be deciding on who you’re sharing this with.
  2. Pick a jug or bowl
  3. Add ice and pour in the Uhuru Whisky and sugar syrup
  4. Carefully chop the fruit and add it to the mix along with 18 mint leaves. 18 is the number we like, but feel free to pick a number or if you’re a madcap don’t count at all.
  5. Add the soda and give it a little stir, allowing the ingredients to meet and mingle.
  6. Share! We strongly advise against drinking it all yourself.
Whisky Punch image

Rhino Sour

Ingredients

  • 50ml Uhuru Rum
  • 25ml lime juice
  • 25ml sugar syrup
  • Orange twist
  • Maraschino cherry

Recipe

  1. Add ice and shake all ingredients into a cocktail shaker. 
  2. Shake with as much passion as you would shake a maraca in the Caribbean heat.
  3. Pour over ice in an old-fashioned glass to cool it down.
  4. Garnish with a twist of orange peel and a maraschino cherry. 
Rhino Sour image

Croc's Crush

Ingredients

  • 50ml Uhuru Rum
  • 12.5ml lime juice
  • 12.5ml sugar syrup
  • Fresh mint (keep some to garnish)

Recipe

  1. Blitz all ingredients together.
  1. Pour into a glass garnish with fresh mint sprig.
Croc's Crush image

Wild Berry Crush

Ingredients

  • 50ml Uhuru Whisky
  • 25ml Blackberry liqueur
  • 25ml fresh lemon juice
  • 12.5ml sugar syrup
  • Handful of crushed ice
  • Handful of cubed ice
  • Blackberries or mint sprig to garnish 

Recipe

  1. Get a shaker and warm up the the arms. Ready?
  2. Add Uhuru whisky, blackberry liqueur, lemon juice, sugar syrup and cubed ice into the shaker.
  3. Shake! Shake! Shake!
  4. Fill a glass with some crushed ice and pour the shaker contents.
  5. Garnish with some blackberries or mint sprig.
Wild Berry Crush image

Woolly Rhino

  • 50ml Uhuru Rum
  • 2 dashes of chocolate bitters
  • 1 cube of brown sugar
  • Pink grapefruit wedge to garnish
  1. Nodding to the forerunners of the majestic Rhinos, old fashioned glass is the pick for this one.
  2. Add ice and pour in the rum
  3. Spoon the sugar and dash the bitters onto it
  4. Stir it into the rum
  5. Our favourite garnish pick is pink grapefruit. We like the choc x zest mash up. What’s yours? Let us know.
Woolly Rhino image

White-Bellied Pangolin

Inspired by a true staple from Ghana.

 

Ingredients

  • 50ml Uhuru Rum
  • 5ml Banana liqueur
  • 25ml Lamugee
  • For Lamugee you need: 240g rice, 50g ginger, 1 tbsp whole cloves, 115g sugar, Water

Recipe

  1. First up let’s prepare the Lamugee. Soak rice overnight then add drained rice into the blender along with cloves and ginger. Fill up with fresh water! 2 fingers above the ingredients. Give it a quick whizz. Strain, add sugar and strain again. And it’s ready!

It’s delicious on its own, but for the cocktail...

 

  1. Throw all ingredients into a shaker with ice
  2. Give a good shake
  3. Strain into a martini glass and enjoy!
White-Bellied Pangolin image

Coco Coqui

Make a big batch of this Puerto Rican treasure!

 

Ingredients

  • 440ml Cream of Coconut
  • 340ml Evaporated Milk
  • 420ml Condensed Milk
  • 340ml Full Fat Coconut Milk
  • 700ml Uhuru Rum
  • 1 tablespoon of vanilla extract or vanilla paste
  • 1 teaspoon of Cinnamon
  • Pinch of Nutmeg

Recipe

  1. Working in batches, pour in the milks and cream of coconut into the blender and puree until silky. Set aside in a large bowl.
  2. Using a small quantity of the mixture as a base, blend Uhuru Rum, vanilla and cinnamon. And stir it into the bowl.
  3. Funnel the liquid into bottles, jars, pitchers, jerricans, carafes, fillpots or whatever else you might have on hand and refrigerate.
  4. Shake or stir and strain into serving glasses.
  5. Add pinch of nutmeg. Listo!
Coco Coqui image

Rainforest of the Smoky Basil

Ingredients

  • 50ml Uhuru Whisky
  • 20ml lime juice
  • 20ml sugar syrup
  • 4 basil leaves (keep one aside for garnish)
  • Small pinch of Barbecue Spice
  • Ice cubes

Recipe

  1. Add sugar syrup and 3 basil leaves in a shaker
  2. Fill it up with ice
  3. Add Uhuru whisky and lime juice.
  4. Give it a good shake and strain contents into an iced tumbler.
  5. Top with a sprinkle of Barbecue Spice and delicately placed basil leaf.
Rainforest of the Smoky Basil image

The Quagga

Ingredients

  • 50ml Uhuru Whisky
  • 2-3 scoops of vanilla ice cream
  • 50ml cream
  • Garnish with dark chocolate

Recipe

  1. Blend all ingredients until satin smooth
  2. Drizzle melted chocolate around inside of the glass and pour in the mixture
  3. Grate some dark chocolate
The Quagga image

Ornate Shovel-Snout's Bite

Don't worry it's not lethal, ver much like the real Ornate Shovel-Snout's bite. And just like the rediscovery of the species, this one's a wonderous find.

 

Ingredients

  • 50ml Uhuru Rum
  • 25ml Mango puree
  • 20ml Lime simple syrup: Sugar, Water, Limes, cumin seeds, cinnamon, black peppercorn, cardamon, cloves
  • 2-3 drops Tabasco
  • 50ml Tonic water
  • Ghost pepper

Recipe

  1. Heat up a dry pan and add cumin seeds, cinnamon, black peppercorn, cardamon and cloves until your kitchen is nice and fragrant. And grind them up.
  2. Make a syrup out of water sugar, limes and the spice blend you just created. Cool it down.

Now it’s time to build the cocktail

 

  1. In a tall glass add ice, Uhuru rum, syrup, mango puree
  2. Tabasco time! 2-3 drops should be enough, but experiment at will
  3. Top the drink with tonic water.
  4. And top it with ghost pepper.
Ornate Shovel-Snout's Bite image

Vulture's Tea

Some say the best way to reminisce about the time past is wrapped up with a cup of tea in hand. We say a cocktail glass works wonders too. Not to worry, we kept the tea in.

Ingredients

  • 50ml Uhuru Rum
  • 50ml rooibos tea
  • 25ml sugar syrup
  • 5 ml ginger liqueur
  • 1 teaspoon honey
  • A dash of bitters (optional)
  • Lemon/lime peel to garnish

Recipe

  1. Brew a pot of rooibos tea. Let it cool.
  2. Pour tea, rum, sugar syrup and ginger liqueur into a cocktail shaker, don’t forget to add honey and bitters.
  3. Shake and strain contents into a pre-chilled martini glass.
  4. Garnish with a slice of lemon or lime
Vulture's Tea image

Silky Sifaka's Tail

We gave an Uhuru twist to a Chilean delight. 

 

Ingredients (For 6-8 servings)

  • 235ml Uhuru Rum
  • 945ml whole milk
  • cups granulated sugar
  • 120ml cup water
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon finely ground nutmeg
  • 3 tablespoons instant coffee or couple shots of espresso

Recipe

  1. Add milk, water and spices into a saucepan. If you’re making smaller/larger batch adjust the ingredient ratios.
  2. Bring to a gentle boil, stirring occasionally until the sugar dissolves
  3. Stir in the coffee.
  4. Remove from heat and cool it down. Remove cinnamon stick and cloves.
  5. Now it’s time for the main ingredient, Uhuru Rum.
  6. Pour into an empty bottle and refrigerate until chilled (at least 4 hours, but overnight is ideal).
Silky Sifaka's Tail image

Kuda Tiba

Inspired by Kenya's Dawa, meaning medicine, this is a surely simple but effective cure.

 

Ingredients

  • 50ml Uhuru Rum
  • 1 tablespoon sugar
  • 1 lime
  • Honey (to taste)
  • Ice cubes

Recipe

  1. Quarter the lime and crush it with some sugar in an Old-fashioned glass
  2. Top it with ice and Uhuru Rum
  3. Stir in the runny honey
Kuda Tiba image

The Splendid Toadfish

Toadfish in space? Yes. Ask NASA if you don’t believe us.  

We prefer them in our earthly oceans though, if we’re honest.  

 

Ingredients 

  • 25ml Uhuru Rum  
  • 10ml Blue curacao 
  • 10ml Triple Sec 
  • 30ml Pineapple juice 
  • Lime 
  • 1tbs sugar 
  • Ice 

Recipe 

  1. Into a blender add all ingredients and squeeze in the lime. Blend.
  2. Pour into a glass and watch out for the brain freeze. 
The Splendid Toadfish image

Simply the Luth

Ingredients 

  • 50ml Uhuru rum  
  • 30ml Banana liqueur
  • 40ml Pineapple juice
  • Squeeze of lime
  • Dash of sugar syrup
  • Ice
  • Mango or pineapple slice to garnish 

Recipe 

  1. Grab a shaker and add all ingredients.
  2. Now don’t go all soft on us! The Luths might not have hard shells, but boy do they have a stamina. Shake accordingly!
  3. Pour into a glass and garnish. 
Simply the Luth  image

The Exuma rocks

Ingredients 

  • 50ml Uhuru Rum  
  • 25ml Grenadine syrup 
  • 50ml Orange juice
  • 50ml Pineapple juice
  • Crushed ice 

Recipe 

We could give you a detailed and intricate instructions for this, or we could just say: Blender > All ingredients > Power on > Power off > Glass > Lips 

The Exuma rocks image

This is a Drill! Bioko Drill

Ingredients 

  • 125ml Uhuru Rum 
  • 1L Fizzy Orange
  • 150ml Blackcurrant Cordial
  • Several drops of Angostura Bitters
  • 1 Lime
  • 1 Lemon
  • 1 Sweet Orange
  • Ice cubes
  • Cucumber, lemon, lime and orange slices to garnish 

Recipe 

  1. It’s Punch time! That means big container hunt in a storage cupboard. Found it? Good.
  2. Pour in all the ingredients, squeeze in the citruses, don’t forget ice and garnishes.
  3. Stir well together. Feel free to experiment with ratios on this one.
  4. Add ice to glasses of your choice and ladle in the punch. 
This is a Drill! Bioko Drill image

Hola Hirola!

Ingredients 

  • 50ml Uhuru Rum  
  • 65ml Mango juice  
  • 10ml Sugar syrup  
  • Handful of mint leaves
  • 2 Lime wedges
  • 1 Chilli (experiment at will or Scoville scale)
  • Soda water 
  • Ice 

Recipe 

  1. Pick a sturdy glass.
  2. Add mint, lime wedges along with deseeded and sliced chilli.
  3. Muddle it well together to fuse the flavours.
  4. Pour in Uhuru rum, sugar syrup and mango juice. Give that a little stir.
  5. Add ice. Stir.
  6. Top with soda water. Stir.
  7. Garnish with mint sprig. 
Hola Hirola! image

Campfire Old Fashioned

Ingredients

  • 50ml Uhuru Whisky
  • 10ml Chai Syrup*
  • 2 dashes of Angostura bitters
  • 2 cloves and ½ a cinnamon stick
  • Dark chocolate to garnish 

Chai Syrup*

  • Boil 250ml water.
  • Add 4 Chai teabags and leave to steep for 5 minutes.
  • Take the teabags out.
  • Add 250g caster sugar and stir until it’s dissolved in the Chai tea water.

Recipe

  1. Add ice to a tumbler glass along with Uhuru Whisky, Chai syrup and 2 Angostura bitters. Stir together until perfectly diluted and cold.
  2. Now for the smoke! This step has two options:
    • If you own a smoking gun and chamber, smoke the clove and cinnamon around the cocktails.
    • Alternatively, burn the cloves and cinnamon in a small mug next to the cocktail. Cover this with a large glass bowl to allow the smoke to build.
  3. Once you take the cocktail out, add a piece of dark chocolate onto either the top of the cocktail or in a small dish on the side. It pairs beautifully with the cocktail. 
Campfire Old Fashioned image

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