Celebrating Rum this July for Some of the Best National Rumbibing Occasions with BACARDÍ Cocktails
This month is all about celebrating rum holidays. After all, July marks a time for rum-lovers everywhere to indulge in some of the best national rumbibing occasions, including National Piña Colada Day coming up on July 10, followed by National Mojito Day on July 11, and National Daiquiri Day on July 19!
Home mixologists can celebrate National Pina Colada Day by crafting their own home-made BACARDÍ Miami Style Piña Colada, touting flavors indicative of a getaway in a glass with notes of BACARDÍ Añejo Cuatro or BACARDÍ Reserva Ocho blended with tropical aromas, while ready-made sippers can opt for the all-new Piña Colada BACARDÍ Real Rum Canned Cocktail. If you’re craving something mint to be this National Mojito Day, roll out the bar cart and try your hand at a tried-and-true classic with a twist, the BACARDÍ Tropical Mojito, infused with BACARDÍ Tropical flavored rum. No bar cart? No problem! Become the ultimate picnic buddy when you show up with the BACARDÍ Real Rum Canned Cocktails Mojito Variety Pack featuring the Mojito, Mango Mojito and Strawberry Mojito flavors, perfect for any summer soiree without the hassle!
BACARDÍ Miami Style Piña Colada
Ingredients:
- 2 oz BACARDÍ Añejo Cuatro or BACARDÍ Reserva Ocho
- 2 oz fresh pineapple juice
- 1 oz cream of coco or Real mix
- 1 oz coconut milk
Method: Shake all ingredients with ice and strain into a large glass filled with ice. Garnish with a pineapple leaf and ground cinnamon.
BACARDÍ Tropical Mojito
Ingredients:
- 1 ½ oz BACARDÍ Tropical
- ¾ oz lime juice (lime wedges)
- 12 fresh mint leaves
- 2 tsp extra fine sugar
- ¾ oz club soda
Method: Squeeze lime wedges into a highball glass with sugar and gently press together the limes and sugar. Add mint to the glass, and press with a bar spoon to release oil. Fill half the glass with crushed ice, add BACARDÍ Tropical rum and stir. Top with crushed ice, a sprig of mint and club soda.
BACARDÍ Cuatro Daquiri
Ingredients:
- 2 oz BACARDÍ Añejo Cuatro
- 1 oz lime juice
- 1/3 oz extra fine sugar
Method: Add sugar and lime juice in a cocktail shaker and stir until the sugar dissolves. Pour in the BACARDÍ Cuatro rum and fill the shaker with half-cubed ice, followed by some half-crushed ice. Shake vigorously until thoroughly chilled. Strain into a chilled coupette.
