Rum isn’t just for vacations anymore. These five recipes prove that rum ― aged, neat, or on the rocks ― can be just as exciting as any whiskey or bourbon (or whatever you usually drink). David Cid, Bacardi’s global brand master of rum and cane spirits, shows us the best rum variations on classic recipes, including an Old Fashioned and mule, that are guaranteed to turn you into a rum fan.
Prep: In an Old Fashioned glass, pour in the sugar, water, and Angostura bitters. Combine everything with a bar spoon (or muddler), and add the Bacardi 8 Años. Fill the glass 3/4 of the way with large ice cubes and stir repeatedly, around 10 stirs. Top with a little fresh ice. Cut a piece of orange peel and squeeze over the cocktail before dropping it into the drink.
Gran Reserva Maestro Collins
2 parts Bacardi Gran Reserva Maestro de Ron
1 part freshly squeezed lemon juice
2 teaspoons fine white sugar (caster sugar)
Soda or sparkling water
Lemon peel, to garnish
Prep: Pour the Bacardi Gran Reserva Maestro de Ron, lemon juice, and caster sugar into a cocktail shaker with cubes of ice and give it a good, hard shake. Fine strain the mixture into a serving glass and top off with soda. Garnish with a lemon peel.
East India Negroni
2 parts Banks 5-Island rum
1 part Campari
1 part Lustau East India sherry
Orange peel, to garnish
Prep: Add all the ingredients except the garnish to a mixing glass, then add ice. Stir and strain into a rocks glass with one large ice cube. Garnish with orange peel.
2 lime wedges
1 part Havana Club Añejo Clásico
2 parts chilled ginger beer
2 dashes aromatic bitters
Prep: Fill highball glass with ice and squeeze in lime wedges. Pour in Havana Club Añejo Clásico rum and ginger beer. Complete by adding a dash of bitters and stir gently.
2 parts Facundo Paraiso
Prep: Serve neat.
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