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Stir It Up: Delicious Bacardi Rum Cocktail Recipes To Sip On National Rum Day

Not like we need an occasion to shake up a delicious cocktail, but if there is a summer day to really slice open fruit and get creative, it’s National Rum Day on August 16th.

This year, we’re doing it right by shaking up three gorgeous drink recipes from Bacardi’s National Rum Day Collection. Created by Canada’s top bartenders, there’s definitely a flavour calling you…to the dance floor, balcony, or maybe beach? Wherever you are, sip on this: 

Bacardi Cup

Created by: Chris Mosey, Brix & Mortar, Vancouver

1 1/2 parts BACARDI Gran Reserva Maestro
1 1/2 parts pink grapefruit juice
3/4 parts Amara Nonino
1/2 part fresh lemon uuice
1 part mango juice
5-7 oregano leaves
1 grapefruit slice
3-4 pineapple chunks
Top with ginger beer 

Method: Simply combine all ingredients in a glass over cubed ice, top with ginger beer. No need to garnish, the drink already looks stunning but a mint sprig/oregano sprig wouldn’t be out of place. This recipe can be multiplied indefinitely to make exotic-looking pitchers to wow your guests. DO IT!  

Spicy Bacardi Daiquiri

Created by: Lee Peppink, Living Room, Calgary

2 parts BACARDI Gran Reserva Maestro
1 part fresh squeezed lime juice
2 teaspoons of fine sugar
3 dashes Bittercube Bolivar bitters 

Method: Shake, double strain and serve in a chilled coupe. Garnish with a spicy lime wheel. Method for spicy lime wheel: clove, anise, and pepper dredge. Just the right amount of bite we like! 

Moda No 8

Created by: Sam Trudeau, Snowbird Tiki Bar, Montreal

2 parts BACARDI 8 Anos
1/2 part Cointreau
4 dashes Angostura Bitters
1/4 part brown sugar

Method: Fill double rocks glass with ice. In a mixing glass, add the four dashes of Angostura bitters and brown sugar. Add all liquid ingredients, ice and stir. Empty the double rocks glass and add one big ice cube. Strain the mixing glass contents into the double rocks glass. Garnish with lime zest. Ooooh, zippy!

O.G. Tiki

Created by: Chris Weaver, La Banane, Toronto

2 parts BACARDI 8 Anos
3/4 part house-made Moroccan Orgeat*
3/4 part lime juice
1/2 part Curacao
3 dashes Angostura Bitters

Method: Combine all ingredients in a shaker tin with crushed ice. Finish with 3 dashes of Angostura. Shake and dump with used crushed ice into a double rocks glass, garnish with a lime twist and a sprig of mint. 

*House-Made Moroccan Orgeat Recipe

2 cups slivered almonds
2 cups sugar
2 cups water
3 whole cinnamon sticks
1 tsp each of whole clove and coriander, and powdered all spice and cayenne pepper
1 oz vodka 

Method: Toast slivered almonds on a baking sheet in a 400 degree oven for 5 minutes shaking tray at the 2.5 minute mark to prevent over toasting. Blitz almonds in a blender until it is a fine powder.

Bring sugar and water to a boil with spices. Once at a boil, reduce heat and add almonds. Simmer until mixture begins to boil again. Remove from heat and cover. Let rest for 12 hours. Strain through 3 layers of cheesecloth. Add vodka.

Consumer-Friendly Alternative: Purchase “Fee Brothers Orgeat” and simply add the above spices, bring to a boil and steep for 12 hours. Strain through cheesecloth.

Make this ^ and you are THE QUEEN of Rum Day.

These recipes are so beautiful, they might just inspire you to host a last-minute National Rum Day party. With two weeks left before Labour Day, we think that’s a very good idea. (And we won’t tattle if you call in and play hooky.)

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