Inverness Cocktail Pitchers

March 18, 2015

A few weeks back we had the chance to join a few friends for a weekend away up in Inverness, CA. They have a daughter about the same age as ours, so we all knew what we were getting ourselves into. After a lazy Saturday of lounging on the beach with the babies, and playing ball with the dogs (poor Grizzly hurt his leg) it came time to put the little ones to sleep and bust out the adult activities. And by that I mean, completing an already half-finished puzzle and crawling into bed by 10pm!! What can I say, life changes a bit with a 6-month-old. Not to worry, I still made sure to have a pitcher of cocktails on hand – a simple blend of some of my favorite things: rum and coconut water to name a few. I love premixing a batch of cocktails for small get-togethers like these. Even if, no especially if, puzzles are involved!

Inverness Cocktail Pitchers by HonestlyYUM

Inverness Cocktail by HonestlyYUM

Inverness Cocktail by HonestlyYUM

Inverness Cocktail Pitchers by HonestlyYUM

Lemons and Limes by HonestlyYUM

Ginger Honey Syrup by HonestlyYUM

Inverness Cocktail Pitchers by HonestlyYUM

Inverness Cocktail Pitchers by HonestlyYUM

Inverness Cocktail Pitchers by HonestlyYUM

Inverness Cocktail Pitchers by HonestlyYUM

Inverness Cocktail by HonestlyYUM

Inverness Cocktail Pitchers by HonestlyYUM

Inverness Cocktail Pitchers by HonestlyYUM

Inverness Cocktail Pitchers by HonestlyYUM

Inverness Cocktail by HonestlyYUM



For a pitcher (approximately 17 cocktails)

  • 750 ml bottle of light rum
  • 1 cup lime juice
  • 1 cup lemon juice
  • 1 cup Domaine de Canton (ginger liqueur)
  • 1 cup ginger honey syrup
  • 4 1/4 cup coconut water
  • 20 dashes orange bitters
  • fresh mint for garnish

For a cocktail

  • 1 1/2 oz rum
  • 1/2 oz lime juice
  • 1/2 oz lemon juice
  • 1/2 oz Domaine de Canton (ginger liqueur)
  • 1/2 oz ginger honey syrup
  • 2 oz coconut water
  • 1 dash orange biters
  • 1/2 oz dark rum to float on top (optional)
  • mint spring for garnish

For the ginger honey syrup

  • 1/2 cup honey
  • 1/2 cup water
  • 1/4 cup freshly grated ginger


For the ginger honey syrup

  • Add the honey and the water to a small saucepan over medium heat and stir to combine.
  • Once the honey has dissolved into the water, add the grated ginger, turn off the heat, let sit for 5 minutes then strain.

For the cocktail

  • Add all the ingredients into a shaker filled with ice and shake 2 or 3 times to combine.
  • Strain into a tumbler with cracked ice and garnish with a sprig of fresh mint.
  • Slowly float dark rum on top (optional).

For the pitcher

  • Add all the ingredients to a large pitcher and stir to combine.
  • Cover and place in the refrigerator until ready to serve.
  • Serve in individual tumblers over cracked ice and garnish with a sprig of fresh mint.

(images by HonestlyYUM)


This is one delicious cocktail! I made single drinks in a shaker and they were great. Now I am making a pitcher, to share with friends of course, and I am wondering why there is more coconut water in the pitcher recipe.

Hi Lynn,

Thanks for catching that. It should be 17 times the cocktail recipe. So 17 oz, or 2 1/4 cups. I’ve amended the recipe. Thank you SOOOO much! 🙂

Hi Lynn – just following up here once again. I went back and checked my original recipe notes, and I found that the error was in amount of coconut water in the cocktail, not the pitcher. I’ve adjusted the recipe back to the original 4 1/4 cups (34 oz) coconut water in the pitcher, and changed to 2oz of coconut water in the cocktail. That said, I’m glad you enjoyed the recipe with 1oz of coconut water in the cocktail, and feel free to adjust to suit your personal taste. Thanks again for stopping by the site!!

Looks sooo good! Would it be possible to mix all the ingredients in the pitcher 2 days ahead of time and refrigerate until serving? I want to make this incredible sounding and looking drink for my hippie friend’s potluck camping wedding and pre-batching it would be awesome!

Is there anything that would be a good substitute for the ginger liqueur? I’m a grad student working on a budget 😀

Hi Jessie – good question. If you want to omit the ginger liqueur try upping the amount of the ginger-honey syrup. While the ginger liqueur adds a few unique characteristics (as well as increasing the overall alcohol content) it definitely provides a sweetness that you’ll want to replace. If you’d making the full pitcher, I’d say start by replacing 1 cup of ginger liqueur with 1/2 cup of ginger-honey syrup. Mix to combine, and if it’s still not sweet enough, add a bit more to taste. Same if you’re making an individual cocktail portion. Sub 1/2 oz ginger liqueur for 1/4 oz EXTRA ginger-honey syrup. If shake and serve, and if it’s still not quite sweet enough for your taste, add a bit more syrup. I hope that makes sense. Let me know if you have any more questions.

Hi Todd!

My name is Ashton Caudle and I’m a photographer for Spoon University (college food blog) at Wake Forest in Winston-Salem, NC. I’m collecting photos for an article titled “The 5 Mistakes You’re Probably Making at Brunch” and am in need of some drink pictures. I was wondering, if it is okay with you, if I use one of your photos from this article, giving you proper credit of course. Let me know if this is at all possible!

Ashton Caudle

Other known side effects include: excess tennis playing, involuntary love for playing with puzzles even when you say and write a post about how much you dislike them, and adult onset ambidextrousness.

Thanks for the fun times!

This is one of the prettiest cocktails ever! Is this what you were prepping on Saturday morning at the market??

Looks so fresh and I’m so thirsty right now… I’d die for this cocktail!

Haha, thanks Lily. It’s SO refreshing!! You’ve inspired me to make another batch this weekend 😉

This looks amazing. I have never tried ginger liqueur before – is it sweet or does it have a bite to it like ginger beer?

Thanks Hannah! It is definitely (very) sweet, but it also has a strong ginger kick. So I guess the answer is both 🙂

Award for most beautiful pictures of what is essentially a beige-y liquid (albeit delicious and rum-y). Seriously amazing styling and composition!

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