WHILE ST KITTS AND NEVIS is the smallest sovereign state in the Americas, its rum industry packs a big punch, from the reliable CSR (which goes best with Ting as a “Sting”) to Belmont Estate.

But the standard-bearer is Brinley Gold Shipwreck, a range of spiced and flavoured rums that are the pride of St Kitts and Nevis.

Brinley offers spiced, vanilla, coffee, mango and coconut variations. The spiced, a sippable rum, is aged for four years in American oak barrels, and the other varieties are all made with natural flavours. The coffee variety, which is blended with natural Brazilian coffee, is reputed to be the only coffee-flavoured rum currently exported to the United States. All are hand-crafted at Brinley’s distillery.

This edition of Rum Journal takes a look at a novel way to enjoy Brinley’s coconut rum, dubbed “Overboard.” Although we of course recommend our readers go overboard responsibly.

Here’s the recipe, courtesy of Brinley Gold Shipwreck:

Ingredients:

1 part Shipwreck Coconut Rum
1 part Apricot Brandy
1 part Orange Juice
1 part Pineapple Juice
Club Soda
1 Orange

Directions:

Add all ingredients (except soda water) in a shaker filled with ice, then shake.

Pour into a Hurricane glass and top with a splash of soda water, garnish with orange slice or pineapple wedge.

— CJ