From Runway to Rumway Devon’s Hattiers Rum creates new cocktail for the regional premiere of The Devil Wears Prada: A New Musical
Premium Devon rum brand Hattiers partnered with Theatre Royal Plymouth to create a new cocktail, ‘Rumway’, for the regional exclusive press launch of The Devil Wears Prada: A New Musical, which centres around a fictional fashion magazine called Runway and its demanding, frosty editor Miranda Priestly.
Described as a ‘fresh and fruity aged rum cocktail with a devilish kick’, B Corp company Hattiers collaborated with Theatre Royal Plymouth to serve ‘Rumway’ to the cast, company and invited guests at the exclusive press launch at The Orangery, Mount Edgcumbe.
Inspired by the name of the fictional magazine in which much of the action is set, the star ingredient of the ‘Rumway’ cocktail is Hattiers’ Egremont, a blend of four cask aged rums hand picked from across the Caribbean and Central America and gently paired with pure soft Dartmoor spring water.
With an original score by Elton John and starring American actress and singer Vanessa Williams, The Devil Wears Prada: A New Musical will move to London’s West End in the autumn after its Plymouth run.
Hattiers’ founder and CEO, Philip Everett-Lyons, said: “We jumped at the chance to create ‘Rumway’ for the exclusive press launch of the show which is set to be a smash hit both here and in London. It’s easy to recreate at home and our Egremont rum, which is fragrant and medium bodied, makes the ideal cocktail base”.
Megan Stone, Senior Media and Communications Officer from Theatre Royal Plymouth, said: “We’re delighted that Hattiers Rum supported The Devil Wear Prada: A New Musical by creating the delicious ‘Rumway’ cocktail that was served to the cast and company at the exclusive launch in the county. I’m sure Miranda Priestly would approve!”
To recreate ‘Rumway’ at home, add 35ml of Hattiers Egremont Premium Reserve Rum to a highball glass with ice, and add the juice of ¼ wedge of fresh lime, leaving the fruit in afterwards. Fill the remainder of the glass with ¾ Luscombe Hot Ginger Beer and ¼ Luscombe Raspberry Crush and serve with a sprig of fresh mint.
