Whether we’re talking about late summer barbecues or Labor Day parties, the right cocktails can always set the right mood. You need to consider the heat of the outdoors, the flavors coming off of the grill, and the preferences of your guests.
In most situations, you’re well served to keep the cocktail selections crisp and light — while using a spirit that grew out of the hot reaches of the Caribbean as a base ingredient. You can’t go wrong with Rum in summertime.
The mixologists at both Bacardi and Malibu sent over their best recipes to keep you busy as the bar master at your late summer events.
Bacardi Old Cuban
- 1 3/5 parts BACARDÍ 8 Años Rum
- 2 dashes Angostura bitters
- 3/5 parts Lime Juice
- 1 part Simple Syrup
- 6 whole leaves mint
- 2 2/5 parts Champagne
Preparation: Muddle lime juice, syrup and mint in a mixing glass. Add rum, bitters and ice and shake well. Strain into cocktail glass and top with champagne.
- 3 parts Malibu Rum
- 2 parts apple juice
- 4 parts chilled Earl Grey tea
- 1 part fresh lime juice
- ½ part simple syrup
- Fresh raspberries
Preparation: Muddle the raspberries with Gomme and then add the rest of the ingredients. Chill by stirring on ice and garnish with mint and citrus wheels.
Red Sunrise Punch
- 1 part (50-60 ml) Malibu Red
- 2/5 parts (20 ml) fresh lime juice
- 3/5 parts (30 ml) fresh pink grapefruit juice
- 2/5 parts (20 ml) raspberry syrup
- Dash (5 ml) of Pernod Ricard Absinthe
Preparation: Stir all the ingredients on ice in a rock glass. Top with a dash of Pernod Ricard Absinthe.
Heat Pineapple Punch
- 3 parts Malibu
- 4 parts pineapple juice
- 4 parts boiling water
- 1 part fresh lime juice
- ½ part sugar syrup
- 1 dash Angostura Bitters
- Sliced lemons and oranges
- 1 x Malibu Tea/Spice Bag (Contains 1 clove, 1 green cardamom, 1 allspice berry, ½ part star anise, 1 cm cinnamon, 4 g green tea)
Preparation: Add the spice mix to the boiling water in a pan. Heat for 5 mins and then add the rest of the ingredients. Heat further until hot but not boiling and then serve in insulated punch glasses and dust with nutmeg.
Kahlúa Frozen Mudslide
- 1 part Kahlúa
- 1 part ABSOLUT Vodka
- 1/2 part Irish cream liqueur
- 1 part vanilla ice cream
Preparation: In a blender, add ice, Kahlúa, ABSOLUT, cream and ice cream and blend. Rim the inside of your glass with chocolate syrup and pour into a hurricane glass.
- 3 parts Kahlúa
- 2 parts ABSOLUT Vodka
- 1.5 parts cream
Preparation: Fill a rocks glass with ice. Build the cocktail starting with Kahlúa, then add ABSOLUT. Top with cream and serve.
Kahlúa Root Beer Float
- 2 parts Kahlúa
- 3 parts premium root beer
- Vanilla ice cream (optional)
Preparation: Build over ice. Stir and serve.