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This is where you’ll find Outlier’s preferred methods of consumption. You’ll find both recommended cocktails and food recipes because why limit yourself to just drinking rum or schnapps when you can put it in a cake or glazed wings?



Summertime greatness

  • 25ml Honey Bun

  • 50ml Clear apple juice

  • 100ml lemonade

  • Ice cubes

  • Sliced apple

  • Sprig of rosemary


Fill a highball glass high with ice cubes then pour in 25ml of Honey Bun. Follow that up with 50ml of clear apple juice for some sharp sweetness.

Throw in some slices or chunks of apple then top off with lemonade (make sure it’s not flat). If you want to measure things out then go for that 1:2:4 ratio of Honey Bun : apple juice : lemonade.

Slide in a long sprig of rosemary to give an evergreen nose to your summer Pommes. Best consumed in and around beer gardens, back gardens and barbeques.

  • 50ml Hedge Fund

  • 25ml Lemon Juice

  • 3/4 tablespoon Simple Syrup (this can be made by mixing equal parts sugar and water and boiling it so the sugar dissolves)

  • Ice Cubes

  • Crushed Ice

  • 1 Tablespoon Creme De Mure/ Cassis

  • Lemon Slice (or Gorse Flower)


Shake the Hedge Fund, lemon juice and syrup in a shaker with a decent handful of ice cubes. 

Fill a rocks glass (short tumbler) with crushed ice and pour the contents of the shaker in. 

Gently drizzle the creme de mure (or creme de cassis) over the top of the drink so it bleeds into the cocktail.

Finally, garnish the cocktail with a lemon twist - or if you want to go full Manx, scatter a few Gorse flowers on top. 

Manx Bramble

Delightfully wild

  • 25ml Honey Bun 

  • 25ml Liqueur de noisette (optional)

  • 25ml Double cream

  • 25ml Semi skimmed milk

  • Drizzle of honey

  • Ice cubes

Sprinkle of nutmeg

Build your own Land of Milk and Honey over lots of ice in a tumbler. Add a shot of
Honey Bun (essential) then a shot of nut-based liqueur (optional) if you like – we
recommend hazelnut.

Make to your own taste, but for a balanced yet creamy cocktail use equal parts of
double cream and semi-skimmed milk. For a longer, milkier drink, use more cow juice.
Drizzle honey for effect as much as flavour before finishing off with a sprinkle of
nutmeg. Looks good, tastes great.


Creamy goodness

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  • One bottle of Pudtroleum

  • One Christmas Pudding 

  • A ladle

  • Tea lights

Take your bottle of 50ml Pudtroleum and pour it into a metal ladle. Hold the ladle over a tealight to gently heat the Pudtroleum. It won’t take long for the rum to warm, you’re just making it a little easier to light.  

Tilt the ladle – just a little - over the tealights so that the rum catches light. Please be careful when doing this and make sure you’re doing it next to your Xmas pudding. You don’t want to be running to a different room with a flaming ladle. We recommend using the whole bottle for a large pud and just half for a smaller one. Either way, make sure that you give the Pudtroleum plenty of headspace.

And finally, pour the flaming Pudtroleum over your Christmas pud. Marvel at the spectacle and receive all due applause and family adoration. Falling asleep in front of telly optional.


The perfect Xmas Flambé

  • 25ml Honey Bun

  • 25ml Rye whiskey

  • Dash bitters

  • Orange peel

  • Ice cubes

Pour one shot of Honey Bun and one shot of rye whiskey over ice in a tumbler. Give a shake of bitters into the mix with a quick stir. Follow up with a curl of orange peel, or whatever shape of orange peel you can manage without slicing your finger.

Then enjoy while staring meaningfully into the distance or rekindling a love for vinyl records.


Style and substance

  • 25/50ml Hoolie

  • Ice cubes

  • Lime wedges

Pour one or two shots of Hoolie over a handful of ice in a tumbler or mason jar. Cut
two or three wedges of fresh lime, squeeze into the glass according to taste. Pour in
your cold cola of choice. Shield your drink from the wind. Imbibe.

Hoolie & coke

A classic for a reason

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Sweet & exotic

  • 50ml Hoolie

  • 25ml lime juice

  • 15ml simple syrup

  • Pineapple

  • Ice


Pour 50ml of Hoolie, 25ml of lime juice, and about 15ml of sugar syrup into a blender
with a fistful of pineapple (fresh or frozen). Add a similarly-sized fistful of ice. Blitz
until it’s smooth then decant into whatever glass you want. Enjoy!

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Minty goodness

  • 50ml Hoolie

  • 25ml lime juice

  • Mint leaves

  • 2 tsp granulated sugar

  • Soda water

  • Ice


Mix the lime and sugar together at the bottom of a Collins glass before muddling in a
small handful of mint leaves (approx. 10). Fill the glass halfway with crushed ice with
50ml of Hoolie on top. Add club soda to taste. Then relax.

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