Two New Cocktails from FACUNDO and HAVANA CLUB

by James Stevenson

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:

1

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.

1

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.

1

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.

1

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.

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