In light of National BBQ Week, Verge wanted to share BACARDÍ rum’s three NEW grilled garnish cocktails:
- BACARDÍ Spiced Peach Iced Tea – refreshing light and peachy! Need we say more?
- BACARDÍ BBQ’d Banana Daiquiri – BBQ banana and rum whipped up in a blender Daiquiri style!
- BACARDÍ Spiced & Grilled Pineapple – Pineapple explosion, as tropical as the weather.
This fabulous trio, all featuring BACARDÍ Spiced, are the perfect excuse to swap your sausages and chicken wings for some delicious fruit, as you take your cocktails to the next level with a grilled garnish!
BBQ’D BANANA DAIQUIRI
This thirst quenching cocktail is rich in flavours of caramelised banana which pairs really well with classic barbecued food and brings out the sensational aromatic notes from the BACARDÍ Spiced rum. Super simple to prepare and easy to share.
INGREDIENTS for 1
50 ml BACARDÍ Spiced
25 ml Lime Juice
2 tsp Sugar (Demerara works brilliantly)
½ BBQ’d Banana slice (Cut lengthways)
1 pinch of cinnamon (optional)
1 cup of ice or 130g
INGREDIENTS for group of 4
200 ml BACARDÍ Spiced
100 ml Lime Juice
8 tsp Sugar (Demerara works brilliantly)
2 BBQ’d Bananas slice (Cut lengthways)
4 pinch of cinnamon (optional)
4 cups of ice or 130g
METHOD
- Add all ingredients to a blender (may need to do in two batches depending on blender size)
- Add ice (1 cup or 130g) or 4 cups for a group serve
- Blend until smooth
- Pour
- Garnish: Slice of BBQ’d Banana or Chargrilled Lime Wedge
- Enjoy
GLASS: Tumbler or large wine glass, jug for group serve
SPICED PEACH ICED TEA
One for any foodie, this mix of complementary and contrasting flavours balance to create a whole new rum experience. On the first sip you hit the fresh aromatics of BACARDÍ Spiced followed by the dryness of the tea notes, creating a perfectly balanced cocktail. This cocktail works so well with any glazed BBQ food and leaves a moreish finish that is so easy to drink.
INGREDIENTS for 1
50 ml BACARDÍ Spiced
30 ml MONIN Peach Tea syrup
100 ml Soda Water
X1 Grilled Peach Wedge
Sprig of Mint
INGREDIENTS for group of 4
200ml BACARDÍ spiced
120ml MONIN Peach Tea syrup
400 ml Soda Water
4 grilled peach wedges
METHOD
- Add to an ice filled glass, BACARDÍ Spiced, MONIN Peach Tea syrup
- Stir
- Top with Soda Water and stir again
- Garnish: Slice of BBQ’d Peach and sprig of mint
Alternative if you can’t get hold of MONIN Peach Tea Syrup, use Lipton Peach Iced Tea and a splash of soda.
GLASS: Highball glass, jug for group serve
SPICED & GRILLED PINEAPPLE
Simplicity is golden and this cocktail for one or many is so easy to make. Burnt sugar notes seamlessly come through with the charred pineapple and naturally marries harmoniously with BACARDÍ spiced. Take this paired with the refreshing pineapple juice and you’ve got an ideal rum cocktail where the rum shines but doesn’t dominate.
INGREDIENTS for 1
50ml BACARDÍ Spiced
150ml Chilled Pineapple Juice
X1 Grilled Pineapple Wedge
INGREDIENTS for group of 4
200ml BACARDÍ Spiced
600ml Chilled Pineapple Juice
X4 Grilled Pineapple Wedges
METHOD
- Fill a highball glass (or jug) with cubed ice or jug for group serve
- Pour in the BACARDÍ Spiced
- Add in the chilled pineapple juice and gently stir
- Place pineapple wedge on the grill and flip continuously until it has charred grill lines on both sides
- Add you grilled pineapple garnish to the cocktail
- Enjoy
GLASS: Highball, jug for a group
