Get Your Aloha On with Zacapa Rum 23 this National Rum Day, 8/16

Sugar Cane Honey Magik

Ingredients:

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.

Preparation:

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

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White Oak Sling

Ingredients:

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

Preparation:

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

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Contessa Royal

Ingredients:

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

Preparation:

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