The FACUNDO Rooibos Toddy, a winter warmer made with FACUNDO EXIMO Rum – is perfect for a cozy Valentine’s Day by the fire with your significant other, or for impressing your date.
No Valentine, no problem – the HAVANA Café cocktail, made with HAVANA CLUB Añejo Clásico, is a great libation for a night out on the town with friends.
I also have some fun options from BACARDÍ – one for Galentine’s Day, pink-colored, and big batch (great for parties), as well as a spin on the Old Fashioned, perfect for anyone who loves a twist on a classic cocktail.
See below for all cocktail recipes:
Rooibos Toddy
Ingredients:
- 1 part FACUNDO EXIMO Rum
- 1 ½ parts Hot Rooibos Tea
- ¼ part Ginger Syrup
- ¼ part HUM Liqueur
- Lemon wedge or wheel, for garnish
Method: Combine ingredients in a Hot Toddy Glass. Stir gently until syrups are properly diluted. Garnish with a Lemon wedge or wheel.
HAVANA Café
Ingredients:
- 2 parts HAVANA CLUB® Añejo Clásico Rum
- ¼ parts demerara sugar
- ¾ parts MARTINI & ROSSI® Rosso Vermouth
- ½ parts Cold Brew Coffee
- Garnish with lemon twist
- Single Ice Rock
Method: Stir all ingredients with plenty of ice until very cold. Strain into a rocks glass over a large ice cube.
Gingerberry BACARDÍ Rum Punch
Ingredients:
- 1 part BACARDÍ Superior Rum
- 2 parts Cranberry Juice
- 2 parts Ginger Ale
- ¼ parts Lime Juice
- ¼ parts Lemon Juice
- 10 dashes Orange Bitters
- Garnish with Fresh Lime and Fresh Cranberries
Method: Combine all ingredients in a punch bowl with a large ice block. Garnish with lime and cranberries. Serve on the rocks.
BACARDÍ 8 Old Fashioned
Ingredients:
- 2 Parts BACARDÍ 8 Años Rum
- 2 Dashes Angostura® bitters
- 1 Splash Water
- 1-2 tsp Sugar
- 1 Orange peel
Method: In an old-fashioned glass, combine the sugar, water and Angostura Bitters® with a bar spoon. Next, add half the Bacardí 8 Años along with 2-3 large ice cubes, stirring repeatedly. Pour in the second half of the rum and 2-3 more ice cubes, continuing to stir. Cut a piece of orange peel (about 5 cm long); express the orange peel over the drink, releasing the citrus oils; drop the peel into the drink to finish.
