Tag Archives: Rum

Et Tu Brute

Created by Hunter Church of NEAT Bottle Shop in Alys Beach, Florida and featured in Okra Magazine, this rum based spin-off of a boulevardier is a perfect Fall cocktail for happy hours and holiday entertaining!

ET TU BRUTE
• 1.5 oz Papa’s Pilar Rum

.5 oz Bruto Americano
1 oz Cocchi Vermouth di Torino
• 1 dash El Guapo® Chicory Pecan Bitters
Orange peel, for garnish
In a clean mixing glass filled with ice, pour rum, liqueur, vermouth and bitters. Stir until well chilled, and strain into a martini glass or coupe. Garnish with an orange peel, expressing oils prior to serving.

El Guapo Mai Tai

El Guapo Mai Tai
• 1 oz light rum
• 1 oz aged rum
• 1 oz freshly squeezed lime juice
• .5 oz orange curaçao
• .5 oz El Guapo® Classic Almond Orgeat
• Edible flowers, mint, lime wheels, umbrellas for garnish

In a clean shaker filled with crushed ice, mix rums, juice, curaçao, and orgeat. Shake until well chilled, and pour unstrained into a lowball or tiki glass. Garnish with a lime wheel and sprig of mint, adding edible flowers, umbrellas, etc. as desired.

The Rose Tattoo

Created by Abigail Gullo of Compere Lapin, this daiquiri will get you through the hottest days of summer.

THE ROSE 🌹 TATTOO
• 2 oz red wine 🍷
• 1.5 oz @sailorjerry rum
• .5 oz @amaromonte Montenegro Amaro
• .5 oz fresh orange juice
• .25 oz allspice liqueur
• 1 oz strawberry 🍓 puree
• 1 oz El Guapo® Classic Greek Rose cordial 🌹
• Cut strawberries and a lemon twist, for garnish

Place all ingredients in a blender with ice & blend until smooth. Garnish with cut strawberries 🍓 & a lemon twist. And if you really wanna do the most, add a few dashes of our summer berries bitters as a float.

Foster The People

Next time you’re in New Orleans, stop for a libation at the Black Duck Bar, located on the second floor inside Dickie Brennan’s Palace Cafe. Its namesake is The Black Duck speedboat, which was powered by twin Victory aircraft engines and was the fastest rum-running boat from Cuba to the East Coast of America, bringing rums during Prohibition to a thirsty nation. It was faster than any U.S. Coast Guard craft. Chases were inevitable, but catches weren’t happening. The Black Duck Bar pays homage to the boat and its cargo. More than 110 rums are available for sipping or, in the hands of the expert cocktail team, in a wide variety of fine rum-based cocktails. Thankfully, America came to its senses, and now enjoying such delightful beverages is perfectly legal.

Foster the People

• 2 oz Ron Matusalem Clasico Solera 10-yr Rum
• .5 oz Giffard Banane du Brésil
• .5 oz Poirier’s cane syrup
• .25 oz Freshly squeezed lemon juice
• 3-5 dashes El Guapo® Polynesian Kiss Bitters
• Orange peel, for garnish

In a shaker over ice, pour Rum, banana liqueur, cane syrup and lemon juice. Shake vigorously and strain into coupe. Top with dashes of Polynesian Kiss bitters to taste, and garnish with an orange peel before serving.

Spicy Mint Mojito

Spicy Mint Mojito
• 3 Mint sprigs
• 1 Jalapeño pepper, sliced
• 3 oz El Guapo® Lime Cordial
• 2 oz White rum (omit to create a mocktail)

• Club soda

In a clean cocktail shaker, muddle two mint sprigs & a few jalapeño slices. The more jalapeño, the spicier. Add the lime cordial, rum & ice. Shake vigorously before pouring into chosen glassware (pint glasses and highballs both work nicely). Top with club soda, garnish with the remaining mint sprig & serve.