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“Celebrate a Rum for All Seasons”

CELEBRATE A RUM FOR ALL SEASONS THE DISTINCTLY DRY RUM CASK MD Punter's Punch Created by Kenneth McCoy of Rum House and Ward III 1 bottle of Brugal Extra Dry Rum 2 oz. Highland Park 12-Year-Old Scotch Whisky 2 oz. Gran Classico bitters 8 oz. Cocchi Americano 2 oz. Agave syrup 2 oz. Champagne 6 oz. Fresh-squeezed orange juice 6 oz. Fresh-squeezed lemon juice 6-8 slices of orange rind 6-8 slices of lemon rind Game Day Pour all ingredients into large punch bowl and add ice. Chill for at least an hour and sweeten to taste. Top off with champagne and serve with orange and lemon rind in a chilled rocks glass with one large cube of ice. Serves 15-20 people. Clementine Mint Kiss Created by Scott Fitzgerald of Mulberry Project and Vinatta Project Valentine's 2 oz. Brugal Extra Dry Rum 1 oz. Fresh lime juice 34 oz. Simple syrup 1 Clementine Few dashes Regan's Orange Bitters Few dashes Angostura bitters 4-5 Mint leaves Day Squeeze clementine juice into a cocktail shaker. Add Brugal Extra Dry, lime juice, simple syrup, Regan's Orange Bitters, and mint leaves; shake vigorously with ice. Strain into a rocks glass with ice. Add Angostura bitters on top of the cocktail and garnish with mint sprig. Pedro Cardamom Collins Created by John McCarthy of Highlands Restaurant Group Inspired by a Rum Collins First Day of Spring 1% oz. Brugal Extra Dry Rum Shake and strain Brugal ½ oz. Cardamom syrup 34 oz. Fresh lemon juice Extra Dry, syrup, and juice into collins glass with ice Top with club soda; garnish with a lemon wheel. Club soda Dry & Spicy Created by Scott Fitzgerald of Mulberry Project and Vinatta Project Backyard 2 oz. Brugal Extra Dry Rum 1 oz. Lime juice 34 oz. Simple syrup 6 Watermelon chunks 1 Thai chili BBQ Muddle watermelon and chili. Add remaining ingredients. Shake and fine strain into rocks glass. Garnish with watermelon. 1588 Created by John McCarthy of Highlands Restaurant Group Father's 1 oz. Brugal 1888 Rum 1 oz. The Macallan Fine Oak 15-Year-Old Scotch Whisky Dash of house-blended orange bitters Barspoon of dark agave syrup (% oz.) Day Stir all ingredients with ice in a mixing tin. Pour over fresh ice. Garnish with orange peel. Brugal Dehumidifier Created by Rémy Cointreau Mixologist Kyle Ford Summer Getaway 2 oz. Brugal Extra Dry Rum 2 oz. Fresh lemon juice 1 tsp. Superfine sugar 3 dashes Angostura bitters 5 Mint leaves Club soda with Friends Combine all ingredients, except bitters and club soda, and shake with ice. Pour into a collins glass, top with club soda, and float bitters. Garnish with a mint sprig. Basil Expedition Created by Scott Fitzgerald of Mulberry Project and Vinatta Project Our Last Summer 2 oz. Brugal Extra Dry Rum 1 oz. Lemon juice % oz. Maple syrup 1 Tangerine 3 Basil leaves Party Muddle tangerine in a cocktail shaker. Combine Brugal Extra Dry, juice, syrup, and basil on top of tangerine. Shake with ice and fine strain into a coupe. Garnish with a basil leaf. Autumn in Manhattan Created by Scott Fitzgerald of Mulberry Project and Vinatta Project First Weekend of Fall 2 oz. Brugal Extra Dry Rum 1 oz. Antica Formula Dash Fee Brothers Gin Barrel-Aged orange bitters Pour over ice, stir, and strain into a martini glass. Garnish with a red pepper slice. Daiquiri Noir Created by Scott Fitzgerald of Mulberry Project and Vinatta Project Halloween 2 oz. Brugal Extra Dry Rum V½ oz. Ramazzotti 34 oz. Lime juice % oz. Simple syrup Dash Angostura bitters 6 Pineapple chunks, muddled Muddle pineapple and bitters in a cocktail shaker. Add Brugal Extra Dry, lime, and simple syrup; shake hard with ice. Fine strain into a cocktail glass. Pour Ramazzotti into the drink as a float. Garnish with a mint leaf. Harvest Dinner Spice Cask Created by Scott Fitzgerald of Mulberry Project and Vinatta Project 2 oz. Brugal 1888 Rum % oz. Ramazzotti 4 oz. Cinnamon syrup 2 dashes of orange bitters peel and a maraschino cherry. Dash Angostura bitters Stir all ingredients in an iced cocktail tin. Fine strain over a large piece of ice and garnish with a large orange The Silver Bell Created by Scott Fitzgerald of Mulberry Project and Vinatta Project Holiday Party 2 oz. Brugal 1888 Rum V2 oz. Oloroso sherry 1 oz. Fresh lemon juice V½ oz. Honey Dash Old-Fashioned bitters Heated apple cider In a large glass mug, combine Brugal 1888, sherry, juice,honey, and bitters. Top with heated apple cider and stir for 15-20 seconds. Garnish with an almond biscotti. #THERUMTHATISNT

“Celebrate a Rum for All Seasons”

shared by caras on Jan 31
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At Brugal, we take dry rum seriously. This infographic was created to inspire your drinks all year long.

Publisher

Brugal Rum

Designer

Sarah Mick

Category

Food
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