It’s New Year’s Day! Now you can whip things up for cocktails and food courtesy of Bacardi. You will find a ton of recipes here for punches, drinks and food.
For those who need to abstain, I suggest you invest in PURISTA mixes– because they are the best all-natural mixes that can give you the flavor of some great drinks with or without alcohol!
Wish I had photos for you of all the great Bacardi recipes but my requests seem to be lost in cyberspace. Here’s a great video instead. (thanks to Carolineoncrack.com )
Mixing a cocktail while someone else drives. (this is really funny)
BACARDI PARTY PUNCH
750ml bottle BACARDI Gold Rum
1 L cranberry juice
2 L ginger ale, chilled
8 oz. orange juice
1 oz. lime juice
1 1/2 oz. lemon juice
Extra citrus fruit for garnish
Ice
In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top. Makes 16 cups.
BACARDI DRAGON BERRY & GINGER
3 parts BACARDI DRAGON BERRY Flavored Rum
1 part Ginger Ale
Pour ingredients over ice and garnish with a lime wedge
BACARDI RUM SPICY CHORIZO TAPAS
1 Tbsp. olive oil
1 pound chorizo sausage, sliced on the diagonal into ½-inch slices
1 to 1½ cups sliced onion
2 cloves garlic, minced
1 cup sliced roasted red peppers
⅓ cup BACARDI Select Rum
chopped cilantro or Italian parsley leaves
warm flour tortillas, cut into quarters, or crusty bread slices
In a large skillet, heat olive oil over medium heat and sauté the sliced chorizo until it begins to brown. Add the onion and garlic; cook, stirring occasionally, until the onions are softened. Stir in the peppers and BACARDI Select Rum; simmer, stirring occasionally, until most of the liquid is reduced. Sprinkle with chopped cilantro or Italian parsley before serving with quartered flour tortillas or sliced crusty bread.
Yield: 6 to 8 appetizer servings
BACARDI RUM GARLIC SHRIMP
1 to 1½ pounds extra large (21 to 25 count) shrimp, peeled with tails left on,
deveined and patted dry
3 Tbsp. BACARDI Superior Rum
3 Tbsp. butter
2 Tbsp. vegetable oil
1 large clove garlic, minced
¼ tsp. crushed red pepper flakes
¼ tsp. salt
1 Tbsp. chopped parsley
Arrange shrimp in a 13 x 9-inch baking dish. Heat remaining ingredients, except parsley, in a small saucepan until butter is melted. Drizzle mixture over shrimp. Bake at 425° F until shrimp become opaque, about 10 minutes. Sprinkle with parsley before serving. Serve with piña colada sauce. For an extra hint of festive color, decorate platter with fresh strawberries.
Yield: 4 entrée or 10 appetizer servings
BACARDI RUM PIÑA COLADA SAUCE
1 cup light sour cream
½ cup cream of coconut
½ cup crushed pineapple, undrained
⅓ cup BACARDI Superior Rum
Combine all ingredients. Cover and chill until served.
Yield: 2 cups sauce
BACARDI CUBA LIBRE BRINED PORK TENDERLOIN WITH FRESH FRUIT SALSA
2 pork tenderloins, about 1 – 1¼ pounds each
2 (12-oz) cans non-diet cola flavored
carbonated beverage
1 cup BACARDI Gold Rum
Trim tenderloins and place in 1 gallon freezer-weight plastic bag. Combine cola, BACARDI Gold Rum, salt and lime juice; pour over tenderloins. Tightly close bag to submerge tenderloins.
Refrigerate tenderloins for 2 to 4 hours. Remove tenderloins from bag and place on rack in shallow roasting pan; pat dry before brushing with vegetable oil. Discard marinade. Roast at 450° F for 15 minutes. Reduce oven temperature to 350° F and continue roasting until pork reaches 160° F, about 15 minutes. Remove from oven. Loosely tent with foil and let rest 10 minutes before slicing. Serve with Fruit Salsa.
Yield: 6 servings
BACARDI RUM FRUIT SALSA
1 cup diced mango
1 cup diced pineapple
1 cup diced strawberries
2 kiwi, peeled and diced
Combine all ingredients and gently toss. Refrigerate until served.
Yield: 3½ cups
BACARDI® RUM & NUT CAKE WITH GLAZE
cake:
½ cup BACARDI® Gold Rum
1 cup chopped pecans or walnuts
1 – 18½ oz. pkg. yellow cake mix
1 – 3½ oz. pkg. vanilla instant
pudding mix
4 eggs
½ cup vegetable oil
½ cup cold water
glaze:
½ cup BACARDI® Gold Rum
½ stick butter
1 cup sugar
¼ cup water
Preheat oven to 325º F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan.
In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an
electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour
or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.
About BACARDI Rums
In 1862, in Santiago de Cuba, BACARDI revolutionized the spirits industry when founder Don Facundo Bacardi began producing his remarkable light-bodied, smooth rum – BACARDI, the world’s favorite premium rum brand. Today, BACARDI Rum is produced in Puerto Rico, following the production legacy set forth by Don Facundo – crafted in a five step distillation process, aged in American white oak barrels, and filtered five times for unparalleled quality and smoothness.
Stevie Wilson, LA-Story.com
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