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Check Out These Delicious Rum Recipes For National Cocktail Day

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National Cocktail Day

Did you know that Sunday, March 24th is National Cocktail Day? That’s right, and in honor of this special day, our friends from HAVANA CLUB and BACARDÍ are celebrating with two specialty rum cocktails that are sure to keep you coming back for more!

Bringing together the best of the Cuban brews – rum and café, is the Cold Brew Cubana. Made with Havana Club Añejo Clásico, the Cold Brew Cubana combines a strong cold brew, ginger bitters, vanilla extract, Giffard Banana Liqueur to create a tropical and buzzy libation that is sure to have your taste buds on its toes.

Designed to give your senses a taste of Cuban heritage, Havana Club Añejo Clásico blends dark rum perfectly with robust notes of sweet fruits akin to pineapple and apricot, to complement the delicious ingredients of this caffeinated libation.

The Cuatro Presidente is another specialty cocktail perfect for celebrating the warm weather. Made with Bacardi Cuatro, mixed with Martini & Rossi Rosso sweet vermouth, dry curacao, and Angostura bitters, this tasty libation concoction is a deliciously effortless way to celebrate the sun’s warm rays.

Ideal for enjoying in warm weather, Bacardi Anejo Cuatro is made from a selection of reserve rums, barrel-aged for a minimum of 4 years, and masterfully blended to express subtle hints of vanilla and floral honey notes.

These cocktails are uniquely delicious and easy-to-make for any budding at-home bartender:

Cold Brew Cubana

BACARDI Cold Brew Cubana

Ingredients:

  • 1.5 parts HAVANA CLUB Añejo Clásico
  • 0.75 part Cold Brew
  • 0.5 part Giffard Banana Liqueur
  • 3 drops of ginger bitters
  • 1 drop of vanilla extract

Method: Shaken. Garnish with a dehydrated banana chip.

Cuatro Presidente

BACARDI Cuatro Presidente

Ingredients:

  • 1.5 parts BACARDÍ Cuatro
  • 0.75 parts Martini & Rossi Rosso
  • 0.25 parts Dry Curacao
  • 2 dashes Angostura bitters

Method: Stir all ingredients with plenty of ice until very cold, then strain into a coupe glass. Garnish with orange peel.

Enjoy!