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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

3 raspberries



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.






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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