Articles Tagged: Rum

Cardamom and Pop Punch

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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

Green Acre Punch

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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

Brugal 1888 Rum Review

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This week has been the week of Brugal rum for us—an intensive tasting and then a soirée. We can’t say that we minded as it gave us a couple of opportunities to try this outstanding new entrant into the rum market.

Brugal 1888 is the newest offering from Brugal Rums, a distillery out of the Dominican Republic, that was interestingly enough founded in 1888. Brugal 1888 isn’t your ordinary rum; as Brugal proclaims, this is … Read more

Mile High Mai Tai

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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

Winners Cup

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(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

Brugal Añejo Rum Review

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Brugal Añejo is a Dominican rum that’s a blend aged three to five years in American white oak casks. The first thing I noticed when they sent me a bottle for review was the gold net over the bottle, which made me think of pirates … for some reason.

But once I cracked it open, I found a pleasing rum that’s a good value at $20 a bottle. The nose is almost all wood and … Read more

Daiquiri

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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.

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Firecracker

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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.

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Summer Soiree

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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.

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Grapefruit-Rosemary Mojito

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

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