Blackpool Column with Lemon Hart Rum

Blackpool Column – Created by Lemon Hart


  • 3/4 oz. Lemon Juice

  • 1/4 oz. Vanilla Syrup

  • 2 oz. Pineapple Juice

  • 1-1/2 oz. Lemon Hart Blackpool Spiced Rum

  • 1/2 oz. Lemon Hart 151

  • 1/2 oz. Cointreau

  • 2 Dashes Angostura Bitters

Combine all ingredients in a shaker filled with ice and shake. Strain into the vessel of your choice. Garnish with a wedge of pineapple and enjoy!

How to make vanilla simple syrup.


  • 2 cups water

  • 4 cups granulated sugar

  • 2 (8inch tall) vanilla beans


Bring water to a boil in a saucepan over high heat.  Add sugar and stir until dissolved, about 1 minute.  Immediately remove from heat.  Halve the vanilla bean pods lengthwise and scrape the seeds into the syrup in saucepan.  Cut the scraped pods into thirds and add to the syrup.  Stir well.  Cover and let sit at room temperature for 12 hours.  Strain through cheesecloth, a paper coffee filter or fine sieve into a bowl and the pour through a funnel into a lidded bottle or other sealable container.  It should keep, if refrigerated for several weeks.  Add a little overproof rum to extend life.


 Lemon Hart Website