Ingredients:
2 oz Flor de Caña 7-year Grand Reserve
4 sugar cubes
3 green cardamom pods (can be found at any spice shop)
3 oz club soda
1 oz lime juice
1 oz grapefruit juice
1 dash of Regan’s Orange bitters

Directions:
Dissolve the sugar cubes in 1 ounce of soda water (this generally involves muddling to help process). Muddle the cardamom pods with the sugar cubes. After the sugar cubes and cloves are muddled/dissolved, … Read more

Ingredients:
2 oz Flor de Caña 4-year old
1 oz Flor de Caña 18-year old
0.75 oz rich demerara simple syrup
1 oz lime juice
6 oz hot green tea
1 mint sprig

Directions:
Combine all of the ingredients in a container and leave over night. The next day strain and refrigerate the punch. Serve in a punch cup and garnish with a lime wheel and mint sprig.

Courtesy Flor de Cana Rum. Created by … Read more

Sticking with a Tropical Theme, this week’s drink is Ron Zacapa Ambassador, Robert Gonzales’ take on the classic Mai Tai.

Ingredients:
1 ½ oz Ron Zacapa 23
1 oz fresh lime juice
¾ oz Mandarine Napoléon
¾ oz Velvet Falernum
½ oz Orgeat
¼ oz All Spice Dram
3 Chunks of fresh roasted pineapple, muddled

Directions:
Cut Pineapple in to chunks and roast for 10 – 15 min on 350F. Let cool. Place pineapple chunks … Read more

(Note: We’re going to be doing some cross posting with Hawaiirama, a travel blog / webzine focused on Hawaii. Natch, there are some great cocktail recipes floating around the boites of paradise.)

Tim Rita is the chief barkeep / mixologist at the Halekulani, a posh hotel also known for its extraordinary cocktails. (Cocktail guru Dale DeGroff was previously the in house mixologist). Tim is a playful kinda guy and feels compelled to create whimsical seasonal … Read more

Happy National Daiquiri Day!

Named after the Cuban town in which it was born around the Turn of the Century, the Daiquiri was invented by American miners and Cuban doctors as a way to fight disease. It is from this cocktail that it’s many, more fruity & frozen variations have arisen.

Ingredients:
2 oz light rum
3/4 oz lime juice
1 tsp sugar
Lime slice for garnish

Directions:
Combine ingredients in a shaker with ice. … Read more

Ingredients:
2 oz Flor de Caña 7 Year Rum
.5 oz simple syrup
3 dashes Peychaud Bitters
Dash Lucid Absinthe
Grapes

Directions:
Salt rim of small rocks glass. Add Flor de Caña, simple syrup, Peychaud Bittes, and Lucid to shaker with ice. Strain into coup style glass. Garnish with red grapes.

Created by Mixologist Duane Fernandez Jr. – New York City. Courtesy of Flor de Caña Rum.

Watermelon Mojito …Read More

Ingredients:
1 1/2 oz Zacapa 23 Rum
1/2 oz ginger liqueur
4 dashes orange bitters
2 oz orange-guava juice

Directions:
Combine Zacapa 23 Rum, ginger liqueur, orange bitters, and orange-guava juice into a cocktail shaker and fill with ice. Cover and shake until thoroughly chilled. Strain into a rocks glass.

Courtesy of Zacapa Rum.

Grapefruit + Rosemary make friends in this tasty Mojito variation …Read More

The weather is warming up again here, and it’s time to celebrate! This warm-weather recipe was created by Jackson Cannon of Eastern Standard in Boston. It’s a simple concoction that tastes very layered.

Ingredients:
2 oz of Brugal Añejo
1 oz fresh squeezed lime
.75 oz demerara syrup (simple syrup made with raw demerara sugar)
Dash of Angostura bitters
1.5 oz ginger beer

Directions:
Shake ingredients and serve in a highball glass filled with crushed … Read more