Mix up Easter Brunch with These Seasonal Cocktails from BACARDI and FACUNDO Rum Collection
With the recent bouts of warm weather spreading across the country, BACARDÍ and the FACUNDO Rum Collection bring you a selection of the newest, most refreshing cocktails for Easter brunch entertaining – the Sparkling Hibiscus Limeade and NEO Mariposa.
Perfect to batch for a large brunch gathering is the Sparkling Hibiscus Limeade. Made withthe newest flavor innovation from BACARDÍ, Lime – this flavorful cocktail combines lime juice, Monin hibiscus syrup, St. Germain, and is topped with lemon lime soda to appease all of your guests with a bubbly bevvy. BACARDÍ Lime begins with a base of BACARDÍ Superior white rum, and is infused with natural lime flavors, making it the perfect companion for upcoming warm weather cocktail occasions this spring and summer.
Looking for a luxurious match to the springtime blooms? Opt for the NEO Mariposa, made with FACUNDO NEO – an ultra-premium and extra aged white rum that is a delicately balanced blend of medium-to-heavy-bodied rums aged up to 8 years. Inspired by Butterfly Pea flowers, this color-changing libation combines rum with Martini & Rossi Bianco Vermouth and refreshing coconut water pea flower syrup – which once activated with lime juice, is sure to impress Easter brunchers with more refined tastes.
Whether enjoying Easter brunch with family and friends, or just in need of a delicious cocktail to enjoy outdoors, these cocktails made with BACARDÍ Lime and FACUNDO NEO are sure to prep your palate for the warm weather months ahead.
Sparkling Hibiscus Limeade
· 6 parts BACARDÍ Lime Flavored Rum
· 2 parts St. Germain
· 4 parts Lime Juice
· 4 parts Monin Hibiscus Syrup
· 8 parts Lemon Lime Soda
· 4 lime wheel garnish
Method: Add all ingredients into a punch bowl or carafe with ice and stir. Garnish with a lime wheel.
· 2 parts FACUNDO NEO Rum
· ¼ part Martini & Rossi Bianco Vermouth
· ¾ part Coconut Water Pea Flower Syrup
· ¾ part Fresh Lime Juice (on the side)
Coconut Water Pea Flower Syrup Method: Bring 4 cups of coconut water to a boil. Add ½ cup butterfly pea flowers and 3 cups of white sugar, and stir gently to combine. Cover and set aside until cooled, then strain and use.
Cocktail Method: Combine and shake the ingredients with ice. Strain into a chilled coupe glass. Serve with ¾ part cold lime juice on the side to pour into the cocktail. Garnish with a lemon peel.