National Rum Day - August 16th
Enjoy a South Florida day with a world wide sensation. A cold and delicious cocktail with one of our favorites, Bacardi rum. Bacardi USA headquarters calls Coral Gables home, making it appropriate that we enjoy a local and worldwide favorite. Watch the video above for to make a perfect Cuba Libre. Following are two excellent rum cocktails to enjoy in The City Beautiful.
To celebrate the end of the Cuban War of Independence, US soldier Captain Russell ordered a BACARDÍ Gold rum and Coke® with lime. Curious onlookers asked its name. The Captain proposed a toast, ‘Por Cuba Libre’, "For A Free Cuba",
and the original Cuba Libre was born.
1 part BACARDÍ Gold rum
2 parts cola (bottled)
2 lime wedges
To build this legendary cocktail, fill a highball glass with ice. Then squeeze 2 lime wedges over the ice and drop them into the glass. Pour in the BACARDÍ Gold rum, followed by chilled cola and give it all a gentle stir.
The Commodore is a classic cocktail that is rich and delicious. It’s named after a Commodore who belonged either to the New York or Larchmont Yacht Club. This is an adapted recipe from AC Crockett’s ‘Old Waldorf Bar Days’ of 1931.
2 parts BACARDÍ Superior rum
1 part freshly squeezed lemon juice
2/5 part pomegranate grenadine syrup
2/5 part raspberry syrup
1 1/2 tsp fine white sugar (caster sugar)
1 fresh egg white
Pour the ingredients into a cocktail shaker filled with ice cubes and crushed ice. Then give it all a good, hard shake until the cocktail shaker is cold. Fine strain the mixture into a chilled glass.
FLYING TIGRE COCTEL
This classic cocktail is credited to an unnamed US marine captain serving in Santiago de Cuba in 1942.
The recipe is taken from Esquire’s 1949 'Handbook for Hosts'.
1 1/2 parts BACARDÍ Superior Rum
4/5 part BOMBAY SAPPHIRE® gin
1/5 part sugar syrup
1/5 part pomegranate grenadine syrup
2 dashes Angostura® Bitters
Pour all the ingredients into a cocktail shaker, add some ice cubes and shake briefly and vigorously. Fine strain the mixture into a chilled glass. Garnish
with orange zest.
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