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Bayou Rum

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By George Graham at

Fresh Louisiana satsumas first start showing up in the produce bins in early autumn and by the end of the year, I still can’t get enough of the sweet taste of my favorite citrus fruit. More so than oranges or tangerines or mandarins, I’ll take a locally grown satsuma anytime. I grew up in South Louisiana eating juicy, ripe satsumas grown within ten miles of my home. And these days, with all of the regional Acadiana orchards cropping up, it’s an even shorter trip for the fruit. Local farmer Lynn Simon of Simon Citrus Farm in Vermilion Parish grows the tastiest around and when he brings them to market folks grab them up in bushel basketfuls.

This year I decided to celebrate the changing of the seasons with a cocktail toasting the arrival of fall. And when I saw a bottle of my friend Trey Litel’s Bayou Rum Satsuma blend on the shelf at Rouse’s Supermarket, my creative juices starting flowing: fresh satsuma juice infused with a shot of light rum, mixed with a refreshing spritz of club soda, and finished with a smooth satsuma-flavored rum liqueur. Seems like quite the celebration to me.

Try it and let me know what you think.


I love the taste and texture of fresh pulp and since the fruit is mostly seedless, I place the whole peeled satsumas in my Vita-Mix blender. If you prefer a juice-only version then use a juicer and strain off the pulp. Think ahead and buy a bushel basket of satsumas and make a large pitcher of these for your next party.

Serves: 4

4 satsumas, peeled and seeded
4 (1.5 ounce) jiggers light rum
1 (10-ounce) bottle club soda or sparkling water
4 (1.5 ounce) jiggers citrus liqueur, such as Bayou Rum Satsuma blend
4 satsuma segments, for garnish
4 sprigs of mint, for garnish

In the container of a blender, place the whole peeled satsumas and blend on high until pulverized and the pulp is completely smooth.
In a cocktail shaker with ice, add 1 jigger of rum, 2 ounces of satsuma pulp (or juice), and 2 ounces of club soda. Shake vigorously and pour into a cocktail glass filled with ice. Finish by floating 1 jigger of citrus-flavored liqueur on top. Repeat for each cocktail.
Serve with a skewer of fresh satsuma and mint along with a straw to stir.

If you cannot find satsumas where you live, then try this recipe with mandarins or tangerines. I urge you to try the Bayou Rum satsuma liqueur, but if you cannot source it, triple sec or Cointreau will work.
…and for the light rum, we recommend Bayou Silver Rum!

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