The wonderful thing about cocktails is that you create them from scratch. The magic is created right in front of you and can be adjusted by the slightest splash of this or long pour of that. This week, we feature a cocktail that is all about combining flavours. Aged rum, subtle apricot, sweet vanilla, crisp apple, and fresh lime blend to make this incredibly easy drinking cocktail.
1 oz Brugal Anejo Rum
¼ oz Galliano Liqueur
¼ oz Bols Apricot Brandy Liqueur
2 oz Apple Juice
½ oz Fresh Lime Juice
¼ oz Simple Syrup *
Garnish with lime wedges
Fill a cocktail shaker with ice and pour all ingredients into it. Shake well and strain into a glass with new ice. Garnish with lime wedges and serve.
This drink can be shaken or, if you prefer, blended.
*To make simple syrup, combine equal parts of boiling water to sugar and leave to cool. Store in the refrigerator.
Escape winter’s cold-weather woes with a tropical-themed party. It’s a great way to take a break from reality. At the very least, treat your tastebuds to a tropical escape with the Bahama Mama. The combination of aged rum, coconut, orange and sweet pineapple is balanced by sour lemon to create a fruity rum concoction like no other. So turn up the heat, put on your favourite summer shirt and let the vacation in a glass begin.
1 oz Brugal Anjeo Rum
1 oz Cruzan Coconut Rum
2 oz Orange Juice
2 oz Pineapple Juice
½ oz Lemon Juice
Splash of Grenadine
Garnish with an orange and cherry (optional)
In a shaker with ice, add all ingredients. Shake and pour into a tall glass. Garnish and enjoy.
If you don’t have coconut rum, use white rum and add coconut syrup.
Shaking ensures all the ingredients are mixed together well and creates a nice frothy texture because of the fruit juices.
Hot Buttered Rum
Break the cold spell and warm up with a hot cup of deliciousness. Here’s a drink that’ll help you feel toasty. Enjoy warm rum with soft notes of oak, molasses, creamy butter and nutmeg.
2 oz Brugal Anejo Rum
1 tsp brown sugar
4 oz hot water
1 Tbsp butter
Dusting of nutmeg to garnish
In a heat-resistant glass or mug, dissolve brown sugar in hot water, add Brugal Anejo Rum, then float a spoonful of butter on top. Grate or sprinkle nutmeg over top.
This is a rather simple recipe and the majority of the flavour comes from the rum.
Be sure to use an aged rum like Brugal Anejo, which is a blend of ages between two to five years, for best results.
It’s here, it’s here! The time of year that is filled with cheer. The holiday season is upon us and with it, gatherings of friends and family. To impress your guests, serve some Christmas Punch made with black cherry bourbon, smooth aged rum, cherry liqueur, tart cranberry and a splash of ginger ale for fizz. Don’t forget the peppermint candy cane!
½ oz. Brugal Anejo Rum
½ oz. Jim Beam Red Stag
½ oz. Bols Cherry Brandy Liqueur
2 oz. cranberry juice
Splash of Gingerale
Garnish with a candy cane
This is a shaken drink so start by pouring all the ingredients, except for the ginger ale, into a shaker filled with ice. Shake until all ingredients are chilled and well mixed. Strain into a tall glass filled with ice. Top with ginger ale and place a candy cane in the drink resting the hook on the rim.
This drink is quick to make. However, if having a large number of guests to accommodate, serve in a large punch bowl. To accomplish this, multiply the recipe by the amount of drinks you anticipate will be consumed. Pour into a large punch bowl and stir briskly to ensure well mixed. Just before guests arrived add several ice cubes and approximately ¼ ounce of ginger ale for every drink you anticipate. Garnish the rim of the punch bowl with small candy canes hanging from the rim.
Some tips for serving in the punch bowl are to leave the ice in a bucket on the side so the ice doesn’t melt into the punch, watering down the drink. Guests can add ice to their glass before filling with the punch. This can also be done with the ginger ale. Omit the ginger ale in the punch and leave a few cans unopened next to the punch bowl so guests can add a fresh splash to their drink as needed.
You can also freeze cranberry juice into ice cubes. Use half the amount of cranberry juice needed in your punch. Let the cranberry ice cubes chill the punch and, as they melt, add more cranberry flavour.