TOP 10 TIPPLES FOR THE HOLIDAYS!

by JACAVA London 11 Dec 2015

You’ve taken in this year and tackled all its challenges. Win or lose, you’ve earned a treat and now it is time to lighten up and celebrate this year’s experiences, for all have something new to teach us along this journey of life.
What better way to live, than follow the philosophy of Epicurianism? The highest good is pleasure, interpreted as freedom from disturbance or pain. Enter: ‘the cocktail’ and, of course, BACARDÍ!
TOP 10:-
1.
EPICUREAN
This fresh-tasting cocktail was created in the summer of 2008 and features a slice of white peach and two fabulous aperitifs: Cointreau® and Lillet Blanc (a vermouth-style drink flavoured with orange).

INGREDIENTS

•    40mls BACARDÍ Superior rum
10mls Lillet Blanc
10mls Cointreau®
20mls freshly squeezed lemon juice
10mls peach purée
10mls sugar syrup

METHOD
•    Pour all the ingredients into a cocktail shaker. Then add some ice cubes and give it a quick and vigorous shake. Fine strain the mixture into a chilled or frozen glass. Garnish it with the wedge of peach.

2.
WHITE NOTES
Originally using red port and cognac, this new twist gives a fresher, lighter flavour by using BACARDÍ Superior rum with white port. The honey, almonds and egg yolk add softness and texture.

INGREDIENTS
•    40mls BACARDÍ Superior rum
15mls white port
12.5mls honey
1 egg
2 almonds
2/5 part sugar syrup

METHOD

•    Pour all the ingredients into a shaker. Then add some ice cubes and give it a good, hard shake for several minutes. Fine strain the mixture into a chilled or frozen glass. Garnish with grated nutmeg.
3.
MARCO’S BACARDI FIZZ RECIPE
Created by Marc Bonneton, winner of the first global version of the BACARDÍ Legacy Cocktail Competition in 2011, this cocktail has a powerful aromatic structure and distinctive texture.

INGREDIENTS
•    40mls BACARDÍ Superior rum
30mls fresh cream
10mls Green Chartreuse
10mls freshly squeezed lemon juice
10mls freshly squeezed lime juice
10mls sugar syrup
1 egg white
20mls soda water / club soda
Sprig of fresh mint

METHOD
•    Fill a tall glass with ice cubes to chill. Place lime and lemon juice and egg white into a cocktail shaker and dry shake (without any ice) to emulsify. Transfer the mixture to a new cocktail shaker and add the sugar syrup, BACARDÍ Superior rum, Green Chartreuse and fresh cream. Now fill it with ice cubes and give it a good, hard shake until the cocktail shaker is cold. Remove the ice from the serving glass and fine strain the drink into it. Top up with the soda water and garnish with a fresh mint sprig.
4.
RED RUM
Named simply on the facts: this red drink has shots of rum to sing in the New Year!

INGREDIENTS
•    40mls BACARDÍ 8 Años rum
10mls sloe gin
2 doz redcurrants
15mls freshly squeezed lemon juice
15mls vanilla syrup

METHOD
•    Using a muddler (or bar spoon) roughly crush the redcurrants in the base of a cocktail shaker then pour in the other ingredients. Give it all a good, hard shake then fine strain the mixture into a chilled glass.

5.
BACARDI’S SECRET LADY
A drink crisp with apple flavouring and carrying the aromatic cocktail of fruit and flowers. Taken from Vintage Cocktails & Forgotten Spirits by Ted Haigh (2004), this is an adapted version of ‘The Secret Cocktail’.

INGREDIENTS
•    35mls BACARDÍ Superior rum
12.5mls Applejack® or Calvados
25mls freshly squeezed lemon juice
5mls pomegranate grenadine syrup
10mls sugar syrup
1 fresh egg white

METHOD
•    Pour all the ingredients into a cocktail shaker then add some ice cubes. Give it a quick and vigorous shake until the cocktail shaker is cold. Fine strain the mixture into a chilled glass.

6.
A SIDECAR NAMED DESIRE
This recipe comes from Harry’s New York Bar in Paris and is said to be named after a First World War U.S. Army Captain, who used to be chauffer driven to the bar in a motorcycle sidecar.

INGREDIENTS
•    25mls BACARDÍ Superior rum
25mls triple sec
25mls freshly squeezed lime juice
10mls part sugar syrup (optional – to taste)

METHOD
•    Pour all the ingredients into a cocktail shaker, add some ice cubes and give it a quick and vigorous shake. Fine strain it into a chilled glass.
7.
MIRAMAR BACARDI
El Miramar, which means ‘sea view’ in Spanish, is a classic cocktail straight from the 1930’s bar menu at El Floridita in Havana, Cuba.

INGREDIENTS
•    25mls BACARDÍ Superior rum
25mls Dubonnet
5mls Amer Picon

METHOD
•    Pour the BACARDÍ Superior rum, Dubonnet and Amer Picon into a mixing glass and add some ice cubes. Next give it all a good mix and strain it into a chilled glass. Garnish with lemon zest.
8.
FLYING TIGRE COCTEL
This classic cocktail is credited to an unnamed US marine captain serving in Santiago de Cuba in 1942. The recipe is taken from Esquire’s 1949 ‘Handbook for Hosts’.

INGREDIENTS
•    37.5mls BACARDÍ Superior rum
15mls BOMBAY SAPPHIRE® gin
15mls sugar syrup
10mls pomegranate grenadine syrup
2 dashes Angostura® Bitters

METHOD
•    Pour all the ingredients into a cocktail shaker, add some ice cubes and shake briefly and vigorously. Fine strain the mixture into a chilled glass. Garnish with orange zest.

9.
MOJITO
Depending on who you believe, the mojito either came from the Spanish word ‘mojar’, which means to wet, or the African word ‘mojo’, which means to cast a spell. Anybody who’s ever tasted one will agree that it’s thirst quenching and spellbinding in equal measures.

INGREDIENTS
•    2 parts BACARDÍ Superior rum
4 lime wedges
12 fresh mint leaves
2 heaped tsp of caster sugar
1 part soda water/club soda
Sprig of fresh mint to garnish

METHOD
•    Gently press together the limes & sugar. Bruise the mint leaves by clapping them between your palms, rub them on the rim of the glass and drop them in. Next, half fill the glass with crushed ice, add the BACARDÍ Superior rum & stir. Top up with crushed ice, a splash of soda and a sprig of mint.

10.
EL ESPRESSO DE SAN JUAN
Coffee-based rum cocktails are perfect for warming you up. This recipe was created for the coldest winters. It uses hot coffee, spicy Mayan chocolate, rum and a kick of chilli.

INGREDIENTS
•    37.5mls BACARDÍ Superior rum
25mls dark chocolate
25mls strong espresso coffee
Pinch of chilli flakes
3/4 part fine white sugar (caster sugar)

METHOD
•    Heat all the ingredients in a pan and stir until they reach boiling point. Then just leave it to cool down for a few minutes before pouring it into a cup or mug. Garnish with coffee beans, chocolate shavings and chilli flakes for a spicy kick.

ENJOY!!

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