Panty Rippa

Who says a cocktail has to be complicated to be tasty?  This one has two ingredients and has long been a Belizean favorite.  Enjoy!!

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The Panty Rippa may as well be the national cocktail of Belize.  They’re served everywhere and in mass quantity.  Tourists like them, locals like them, they’re inexpensive and taste great.  We like them because the local coconut rum is among the best on the market, the pineapple juice is fresh and everyone should have an easy-to-make tropical cocktail in their drink making bag of tricks.  Give it a try.  Cheers!

Panty Rippa

Fill a collins glass half way with ice

Add 2-3 oz. of coconut rum (we’re using Kaknat, but pretty much anything will do the trick)

Top off with fresh pineapple juice

Swirl glass to mix ingredients

Garnish with lime wedge

Crank up the tunes and enjoy!

Rum Day Cocktails

Break out the party hats because Sunday is National Rum Day. Here’s the drink that we’re celebrating with.

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imageNational Rum Day is this coming Sunday and we’re sure that you are planning a big party to celebrate the occasion, right? This year, instead of working behind the bar or in the kitchen, take a simpler approach by batching pitcher cocktails ahead of time.

Here is a unique pitcher drink recipe from our friends at Brugal Extra Dry Rum, a cask-aged white rum that eschews the typical sweet profile associated with rums, for a drier style. So whip up a batch of these crowd-pleasers, kick back and make it the best Rum Day ever. Happy Holiday!!

The Mary Isa-Basil
Created by Justin August Fairweather, Evelyn Drinkery NYC

24 oz. Brugal Extra Dry Rum (approx. one 750 mL bottle)
9 oz. Fresh Lemon Juice
9 oz. Simple Syrup
36 torn Basil Leaves
24 Kiwi Slices
Cracked fresh pepper

Mix all ingredients together in a pitcher and stir vigorously with ice. Strain into glasses. Garnish with freshly cracked pepper and a basil leaf.

National Piña Colada Day

Break out the rum, coconut cream, pineapple juice and fire up the blender.  Today is National Piña Colada Day!!!

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If you like Pina Coladas……

imageJuly is filled up with strange holidays and we plan to acknowledge each and every one of them……especially those that celebrate booze.  So, get ready, today just happens to be National Pina Colada Day.  

The Pina Colada may be the most recognized tropical rum drink of all time and goes down perfectly whether you’re sitting in your backyard in the suburbs or on a sun-soaked stretch of beach in the lower latitudes.  We’re not quite sure who gave this tropical concoction its very own holiday, but we’d like to be their friend.

Like most iconic drinks, the origin of the Pina Colada is in dispute.  Several bar owners claim to be the first to serve this tropical concoction and the stories seem to get better with time.  Ramon “Monchito” Marrero, a ’50’s era bartender at the Caribe Hilton’s Beachcomber Bar in San Juan, has been credited as the creator of the Pina Colada in many cocktail books, but some think that its origins go back much further, even as far as the 1800’s.  The true story may never be uncovered, but the lore behind the drink is part of the fun.    

There have been many variations to the Pina Colada over the years, but we stick with the simple original.  In case you’ve forgotten the recipe, here’s the one that we use.

Pina Colada
2 ounces of gold rum
3 ounces of pineapple juice
1 ounce of coconut cream

Instructions: Blend all ingredients with a cup of ice. Serve in a tall glass and garnish with a cherry and pineapple wedge.  If you happen to have a little umbrella handy, put that in too, but it’s not necessary. 

Enjoy your weekend everybody and don’t forget to get those blenders humming.  Cheers!

Patriot’s Punch

Throwing a July 4th party this year?  Here’s a delicious punch recipe from our friends at Brugal.  Enjoy!

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July 4th equals big parties with lots of friends and family. This holiday, instead of toiling away behind the bar or in the kitchen, take the simple route by batching drinks ahead of time. 

Here’s a pitcher cocktail idea from Brugal Extra Dry Rum, a cask-aged white rum that eschews the typical sweet profile associated with rums, for a drier style.  They’ve done all of the hard work for you, so whip up a batch of crowd-pleasing cocktails and kick back to enjoy a refreshing 4th of July.

Patriot’s Punch

24 oz. Brugal Extra Dry Rum (approx. one 750 mL bottle)
9 oz. Fresh Lemon Juice
9 oz. Honey Syrup
36 Dashes Angostura Bitters

Mix all ingredients together, shake each serving with ice and pour into glasses. Garnish with a lemon twist.

 

A Drink for Dad

Father’s Day is coming up! This year why not celebrate by offering Dad a lesson behind the bar?

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For the Dad who enjoys whisky on the rocks, help expand his palate with Brugal 1888 – a double-aged sipping rum. The perfect gift for those who appreciate indulging in a unique spirit, 1888 is first aged in medium toasted American white oak casks, followed by a second maturation in first-filled European Sherry oak casks.

Is Dad more the cocktail shaker kind of guy? Brugal Extra Dry Rum will surely change any lingering perceptions he’s had about rum in the past. The spirit’s dry character mixes for better, more balanced cocktails that are light on the sweet and heavy on the smooth.  Here are a few for you to try.

The Thistle Whistle (a new kind of Old Fashioned)
Created by Scott Fitzgerald, Greenwich Project

2 oz. Brugal 1888
.25 oz. Bittermans Apricot Brandy
2 dashes Angostura Bitters
1 dash Regan’s Orange Bitters

Stir all ingredients in a cocktail tin until chilled. Strain into a rocks glass over large ice cubes. Garnish with a dried Apricot and Lemon peel.

 

Dad’s Dry Daiquiri

2 oz. Brugal Extra Dry
1 oz. Fresh Lime Juice
.75 oz. Simple Syrup

Shake all ingredients with ice and strain into a chilled cocktail glass.  Garnish with a lime wheel.

 

Prichard’s Buzz

Determined to have a vodka-free day at The Rum Bar in Key West, Bahama Bob gets creative when a customer orders a White Russian.  Here’s what happened. ____________________________________________________

Boat Drinks w/ Bahama Bob

So, a guy walks into a rum bar and orders a White Russian.  The bartender thinks for a moment and asks the customer if he’d like to try something a little different.  The guy says “sure.”  Bartender rummages around beneath the bar, pulls out a few unusual ingredients and proceeds to make a drink that looks very much like a White Russain, but is totally different.  The customer takes a sip, pauses and then decides that he’s done with White Russians and is sold on the new drink, the Prichard’s Buzz.  True story! Here’s how to make the drink.

Pitcher Drinks

As winter pummels much of the country, let’s keep a positive attitude and look at a few summer drinks.

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When sourcing standbys for your summer bar, be sure you’re well-stocked with versatile base spirits – such as Brugal Extra Dry Rum – that mix up perfectly with refreshing summer flavors. Check out some simple pitcher cocktail recipes below that will help you stir up some fun with friends and family at the BBQ.

CITRUS SIPPER

1 bottle of Brugal Extra Dry Rum
20 oz. of Fresh Grapefruit juice
20 oz. of Club Soda
10-12 lime wedges

Pour all ingredients into a pitcher, lightly stir and pour over ice. Garnish with a lime wedge and serve. Serves 12-15 people.

 

THE PEG LEG PUNCH
Created by Kenneth McCoy – Rum House, 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
6 oz. Fresh squeezed orange juice
6 oz. Fresh squeezed lemon juice
6 to 8 slices of orange rind
6 to 8 slices of lemon rind

Pour all ingredients into large pitcher and add ice, chill for at least an hour, sweeten to taste, top off with champagne serve with an orange and lemon rind in chilled rocks glass with 1 large cube of ice. Serves 15 to 20 people.

Prichard’s Buzz

Determined to have a vodka-free day at The Rum Bar in Key West, Bahama Bob gets creative when a customer orders a White Russian.  Here’s what happened.

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Boat Drinks w/ Bahama Bob

So, a guy walks into a rum bar and orders a White Russian.  The bartender thinks for a moment and asks the customer if he’d like to try something a little different.  The guy says “sure.”  Bartender rummages around beneath the bar, pulls out a few unusual ingredients and proceeds to make a drink that looks very much like a White Russain, but is totally different.  The customer takes a sip, pauses and then decides that he’s done with White Russians and is sold on the new drink, the Prichard’s Buzz.  True story! 

Here’s how to make the drink.

Appleton Rum Punch

It’s hard to visit Jamaica and not get your fill of rum punch.  It’s everywhere and one of the best we had was in the tasting room at Appleton Estate.  Here it is.

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If you’ve ever made a rum punch, you probably followed a pretty simple rhyming recipe.  One of sour, two of sweet, three of strong, four of weak. 

There are a million variations on this cocktail and we’ve seen some wild ingredients added to the mix.  But Caribbean drinks are generally uncomplicated to make and this one is best to keep simple.  

Here’s the way Appleton Estate is making them and that is good enough for us!

Cheers!

Brugal Winter Cider

For those of you in the frozen north, Brugal pulls together a delightful cold-weather rum drink.  Enjoy!

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Brugal Rum has made premium quality rums since 1888 when it was founded by Don Andres Brugal in the Dominican Republic.  His vision and experience has been passed on through five generations of the Brugal family, whose members have become part of a saga of expert artisans in the production of the finest rum, generation after generation.

Maestros Roneros are not only members of the Brugal Family legacy but also personal guardians of the entire rum making process. The Maestro Roneros painstakingly care for each and every stage of rum production before bestowing their personal seal of approval upon the final and exquisite results.

Today, Brugal Rum is the #3 rum in the world in terms of volume.  Its strong presence in the industrial development of the Dominican Republic, covering a widely diversified, dynamic, and consolidated range, is unmatched and is currently one of the most emblematic brands of its geographical surroundings.  Available in select U.S. markets, Brugal Rum continues to preserve the tradition, authenticity and quality for which it is famous.

Brugal 1888, best known for its smooth and full-bodied flavor, is best enjoyed neat or on the rocks.  But if you’d rather mix up a cocktail at home for your winter get-togethers, try the Winter Cider using Brugal Añejo Rum.  Here’s the recipe.  Enjoy!

Brugal Winter Cider

8 cups apple cider
1 apple, thinly sliced crosswise
1 orange, thinly sliced crosswise
2 cinnamon sticks
1-inch piece fresh ginger, peeled and thinly sliced
2 cups Brugal Añejo Rum

In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum.

Cruzan Holiday Punch

Are you hosting a holiday party this year? Rum punch is the perfect way to pre-make drinks so you can have time to enjoy the night’s festivities alongside your guests.

Cruzan‘s resident mixologist, Jesse Card, has put together a fantastic and stress-free drink option that will ensure your partygoers will have a fun and festive holiday.  Give it a try and let us know what you think.

Cruzan Holiday Punch

Ingredients:

– 2 parts Cruzan 9 Spiced Rum
– 3 parts Blood Orange Soda
– 1 part Orange Juice
– 2 parts Pomegranate Juice
– 2 parts Club Soda
– Blood Orange Slice

Method: Combine all ingredients in a punch bowl and stir for 30 seconds. Serve over ice with a blood orange slice for garnish.

Pomegranate Bliss

Get ready for your next holiday party with this festive rum drink recipe brought to you by Brugal.

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imageWhile rum is often thought of as a base for frozen summer cocktails, a dry (not sweet) rum like Brugal can provide a great option for delicious holiday drinks – not to mention, it makes a wonderful holiday gift!

At a price point that’s great for gifting friends and colleagues, Brugal Extra Dry (SRP $19.99) is a premium aged white rum that mixes well in a variety of seasonal drinks or can be enjoyed simply over ice with a premium club soda and squeeze of lime.

Here’s a recipe that will surely satisfy everyone at this year’s holiday party. Enjoy.

Pomegranate Bliss
Created by Micaela Piccolo, Distilled (NYC)

2 oz. Brugal Extra Dry
1 oz. Fresh Lime Juice
.75 oz. Agave Nectar
4 Basil Leaves
3 tbsp Pomegranate Juice

Shake all ingredients with ice, strain into a chilled coupe glass. Garnish with a fresh basil leaf and serve.

Hemingway Hot Rum Punch

With the official start of holiday party season upon us it’s time to whip up a few festive cocktails. This one comes to us from our friends at Papa’s Pilar Rum. Let us know what you think.

Hemingway Hot Rum Punch
Creator: Phil Greene
– 9oz Pilar Blonde
– 6oz Pilar Dark
– 6oz Cognac Ferrand 1840
– 1oz water
– 4 1/2oz lemon juice
– 3oz lime juice
– 3oz Depaz Cane Syrup (from Martinique), or 1 oz brown sugar simple syrup

Directions:
Add all ingredients to a pot, set on stove on low, allow to simmer for 30 minutes, stirring occasionally. Serve in punch cup, Irish coffee glass, sturdy wine glass, or rocks glass. Garnish with lemon peel. Option, add a dash of Angostura Bitters or Dale DeGroff’s Pimento Bitters to each serving.

Glassware: Punchbowl cup or Irish Coffee Glass
Serves: 8
Note: Simply double, triple, etc., for larger batches.

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Now available in Dark & Blonde varieties, Papa’s Pilar is born from the finest rums of the Caribbean, Central America and the U.S.A. and then solera aged and blended using American Oak Bourbon barrels, Port Wine casks, and finishing in Spanish Sherry casks.

Check them out on Facebook.

Spooky Cocktails

With mountains of sweet candy around every scary turn, skip the sweet cocktails and balance your palate with a dry cocktail from Brugal Extra Dry, a crystal-clear blended white rum aged 2 – 5 years in white American oak casks prior to undergoing a triple filtration process. The result is a smooth, dry and refined flavor profile which may be enjoyed neat or on the rocks, as well as in your favorite spooky rum cocktail.

If you’re looking for drink that’s even darker, try concocting a cocktail with Brugal 1888, a rum first aged in American Oak barrels, followed by a second aging in Sherry Oak casks to give it more of a rich, whisky-like profile.

Try Extra Dry in the Daiquiri Noir, which evokes the look of Halloween and the amaro hints at the flavors of fall:

Daiquiri Noir
Created by Scott Fitzgerald of Mulberry Project, NYC

2 oz. Of Brugal Extra Dry Rum
.5 oz. Ramazzotti Amaro
.75 oz. Lime Juice
.75 oz. Simple Syrup
6 Chunks Muddled Pineapple
Dash Angostura Bitters

Muddle pineapple & bitters in a cocktail shaker. Add Brugal, lime juice & simple syrup and shake hard with ice. Fine strain, pour Ramazzotti Amaro into the drink as a float. Garnish with a mint leaf.

With Brugal 1888, try the Spice Cask – a stirred, Old Fashioned-style drink with hints of Cinnamon for a true taste of fall:

Spice Cask
Created by Scott Fitzgerald of Mulberry Project, NYC

2 oz. Brugal 1888
.75 oz. Ramazotti Amaro
.25 oz. Cinnamon Syrup
2 dash Orange Bitters
1 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 peel and a maraschino cherry.

1888 Toddy

Summer is over and it’s time to embrace the fall weather with a hot toddy made with Brugal Rum.

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If you thought rum was something only to be used in a frozen summer cocktail – think again. Earthy cinnamon notes help keep you warm during the brisk fall nights, and the dry flavors of Brugal 1888 Rum allow all of the delicious autumn flavors to shine through.

imageTo get in the fall spirit with rum, mix up the “1888 Toddy.”

1888 Toddy
Created by Brian Hawthorne, The Wayland

1.5 oz. Brugal 1888 Rum
.5 tbsp Honey
4 oz. Hot water
.25 oz. Ginger Juice or 2 Ginger Slices

Mix all ingredients and garnish with a lemon twist and cinnamon stick.

High & Dry Cocktail

Today is October 1st and that means it’s time for a delicious fall-weather cocktail. Try this one.

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imageIf you thought rum was something only to be used in a frozen summer cocktail – think again. In-season apples help to keep cocktails fresh for fall days and the dry flavors of Brugal Extra Dry Rum allow all of the delicious autumn flavors to shine through.

To get in the fall spirit with rum, mix up a High & Dry cocktail. You’re going to love it.

High & Dry
Created by Trevor Schneider, Goldbar

2 oz. Brugal Extra Dry Rum
.5 oz. Velvet Falernum
.5 oz. Cane syrup (or Demerara)
1 oz. Lime juice
Apple Wedge
Club soda
3 dashes Angostura bitters

Muddle apple wedge in the bottom of a mixing glass. Add all other ingredients (except club soda) and shake with ice. Strain into a highball glass over new ice and top with club soda (1oz). Garnish with an apple slice.

Mojito de La Bodeguita

Check out this mojito instruction from La Bodeguita del Medio.  Hey, if it was good enough for Hemingway, it’s good enough for us.  Enjoy!

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During Ernest Hemingway’s years living in Cuba he famously proclaimed “My mojito in La Bodeguita, my daiquiri in El Floridita.” He had great taste in cocktails and the establishments where they were made.  Havana’s La Bodequita del Medio has been mixing perfect mojitos since 1942 and has become one of the busiest bars in the city.  The cocktail recipe and mixing process are simple, but it’s impossible to recreate this Cuban classic with the style and ease of the bartenders at La Bodeguita.  Watch and learrn.