August 16 is National Rum Day! Celebrate with Fabulous Rum Cocktails!!
These are the dog days of August. Here in Los Angeles, we are dying from the heat — and it’s plenty hot here! It’s time to celebrate National Rum Day with some fabulous cocktails. Here are two rum brands that are new to me– and I am featuring these recipes first so you have time to go hunt the brands down. There are more coming… not just on Sunday but for the rest of August through Labor Day!!
So while I am offering you some really tasty cocktail recipes, please drink responsibly!
Sandbar Sun Shower:
1.5 oz Sandbar Rum
1.5 oz Bundaburg Ginger Beer
garnish with a wedge of lime
Serve over ice in a tall glass
Jim’s Way — This is a sipping rum recipe. Sandbar has a great taste profile as a sipping rum.
2-3 ice cubes
4 oz. of Sandbar Rum
Wedge of lime
Put all in a glass. Squeeze lime if you choose, I just let mine sit and mingle. Enjoy!
Sandbar Rum Mojito
2 oz. Sandbar Silver Rum
1 oz. fresh lime juice (1-2 limes depending on size)
1 ½ oz. mint infused simple syrup (recipe below)
Splash club soda or Italian sparkling water
Put 5-6 mint leaves in the bottom of a large highball or Collins glass.
Muddle the leaves on the bottom and the sides of the glass to release the mint essence.
To muddle use a muddler or the back of a spoon.
Mint Infused Simple Syrup Recipe:
Dissolve 1 cup sugar in 1 cup water by heating in a saucepan on the stove.
Once dissolved take off the heat. Add 15 mint leaves and steep.
The longer is steeps the more intense the mint flavor. Cool.
Can be stored in an airtight container in the refrigerator for 2 weeks.
To keep longer add an ounce of Sandbar Silver Rum or Tito’s Vodka to the syrup.
Will keep for 6 months in refrigerator.
Fill the glass half full with ice. Add mojito ingredients.
Add more ice if necessary, top off with a splash of club soda or sparkling water.
Sugar Cane Honey Magik
1 50 ml Zacapa Rum 23 Bottle
2 1/2 ounces Toasted Coconut Almond Cream*
3/4 ounce Pineapple Juice
Almonds and Orchid for Garnish
*Toasted Coconut Almond Cream Ingredients:
1 pound Almond Flakes
1 quart Water
1 tsp Almond Extract
1 cup Sugar
8 ounces Sweetened Condensed Milk
*Toasted Coconut Almond Cream Preparation:
1. Add all ingredients to a large saucepan. Bring to a simmer.
2. Take off heat.
3. Let rest 15 minutes.
4. Blend until smooth.
1. Add Toasted Coconut Almond Cream and pineapple juice to a cocktail shaker. Whip until incorporated.
2. Pour into a large footed glass.
3. Top with crushed ice.
4. Pour 50 ml Zacapa Rum 23 bottle in, use as garnish.
5. Top with more crushed ice; add a colorful straw, orchid and 3 almonds to garnish.
Ideal Serving Glass: Large Footed glass
White Oak Sling
1 1/4 ounce Zacapa Rum 23
1/4 ounce Herbal Liqueur
1 1/4 ounce Cherry Cola Syrup
1/2 ounce Pineapple Juice
1/2 ounce Lemon Juice
Cherry Orange Flag and Cinnamon Stick for Garnish
1. Combine Zacapa 23, herbal liqueur, cherry cola syrup, pineapple and lemon juices into a cocktail shaker. Whip shake.
2. Strain contents into a Collins glass over crushed ice.
3. Garnish with cherry orange flag and a cinnamon stick.
Ideal Serving Glass: Collins glass
1 1/2 ounce Zacapa Rum 23
1 ounce Cold Press Green Apple Juice
3/4 ounce Lime Juice
1/2 ounce Jalapeño Honey
2 dashes Rosemary Tincture
Sparking Wine for Top
Green Apple Slice and Rosemary Sprig for Garnish
1. Combine Zacapa Rum 23, cold press green apple juice, lime juice, jalapeño honey and rosemary tincture into a cocktail shaker with ice. Shake well.
2. Strain into a double rocks glass over a large piece of ice.
3. Top with sparkling wine.
4. Garnish with one green apple slice and rosemary sprig.
Ideal Serving Glass: Double Rocks Glass
These are some great recipes that require a little time and effort to create. However you won’t be sorry when you mix them up. Try even making a pitcher of them to share with friends. National Rum Day is August 16, 2015 !
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