What to drink now: Bacardi classics

Bacardi Mojito

This week we have taken it back to basics with these delicious and classic rum cocktail recipes from Bacardi.

 

St Patrick’s BACARDÍ Mojito

Ingredients

  • 50ml BACARDÍ Carta Blanca rum
  • 4 Lime wedges
  • 12 fresh mint leaves
  • 2 heaped tsp caster sugar
  • 25ml soda water / club soda
  • Sprig of fresh mint

Method

Take the lime wedges and squeeze them in the glass. Gently press together the limes & sugar. Bruise the mint leaves by clapping them between your palms, rub them on the rim of the glass and drop them in. Next, half fill the glass with crushed ice, add the BACARDÍ Carta Blanca rum & stir. Top with crushed ice, a splash of soda, and a sprig of mint.

 

BACARDÍ PINA COLADA

Ingredients

  • 50 ml BACARDÍ CARTA BLANCA Rum
  • 37.5 ml fresh coconut water
  • 25 ml Fresh Pineapple Juice
  • 3-4 chunks of fresh pineapple
  • 2 tsp Caster sugar
  • Slice of pineapple and pineapple leaf

Method

Place the pineapple chunks into a cocktail shaker and crush them lightly (using a muddler or bar spoon). Then pour in the pineapple juice and coconut water and stir it all up to dissolve the sugar before pouring in the BACARDÍ Carta Blanca rum. Fill the shaker with ice cubes and shake until it’s frosted. Next pour the mix into a tall glass over crushed ice. Garnish with a pineapple slice and leaf.

 

BACARDÍ Rum & Ting

Ingredients

  • 50 ml BACARDÍ CARTA BLANCA Rum
  • Ting (enough to fill the remainder of the glass)
  • Ice

Method

Pour rum on ice and top up with ting.

 

 


BACARDÍ Rum Punch

Ingredients

  • 25 ml BACARDÍ CARTA BLANCA Rum
  • 10 ml BACARDÍ SELECT
  • 5 ml Grenadine
  • 25 ml Orange Juice
  • 25 ml Pineapple Juice
  • 10 ml Cranberry Juice
  • 1 lemon, sliced

Method

In a large container, combine all liquid ingredients. Refrigerate until chilled. Just before serving, pour into a large punch bowl, stirring in ice. Garnish the bowl with floating lemon slices. Serve with a single lemon wheel.

 

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