{"id":7635,"date":"2016-08-15T17:11:24","date_gmt":"2016-08-16T00:11:24","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7635"},"modified":"2016-08-12T17:18:34","modified_gmt":"2016-08-13T00:18:34","slug":"cocktail-corner-celebrate-national-rum-day","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7635","title":{"rendered":"Cocktail Corner: Celebrate National Rum Day"},"content":{"rendered":"
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A refreshing Pina Colada is the perfect way to celebrate National Rum Day on Aug. 16. Photo courtesy Flor De Cana rum.<\/p><\/div>\n

A spirited toast to all things alcoholic! \u00a0By Leslie Dinaberg<\/a><\/b><\/p>\n

I’ll take any excuse to celebrate with cocktails, and National Rum Day is a pretty darn good one. This annual holiday takes place on August 16, celebrating the sweet flavor\u00a0and\u00a0tropical spice tanginess of all things rum-related. Rum is the quintessential summer spirit, and these cocktail recipes, courtesy of Flor de Ca\u00f1a<\/a>, are a great way to embrace<\/span>\u00a0and enjoy the last bit of summer. This family-owned company is celebrating\u00a0<\/span>125 years of production\u00a0of\u00a0award-winning Nicaraguan rum. Try them out and let us know what you think.<\/span><\/p>\n

Macau<\/strong><\/p>\n

\u00a0<\/strong>1 \u00bd oz Flor de Ca\u00f1a 7 Year Rum<\/p>\n

1 oz guava juice<\/p>\n

1 oz orange juice<\/p>\n

\u00bd oz lemon juice<\/p>\n

1\/3 oz simple sugar<\/p>\n

Method:<\/strong> Garnish with 1 orange slice and 1 cherry with stem<\/p>\n

\"Macau,

Macau, courtesy Flor De Cana rum.<\/p><\/div>\n

Pina Colada<\/strong><\/p>\n

2.5 parts Flor de Ca\u00f1a 7 Rum<\/p>\n

3 parts pineapple juice<\/p>\n

1 part coconut cream<\/p>\n

Method<\/strong>: Combine the FDC 7, pineapple juice and coconut cream in a blender. Add cup of crushed ice and blend on high until smooth. Pour into a tall glass and garnish with a pineapple wedge.<\/p>\n

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Old Fashioned<\/strong><\/p>\n

2 parts Flor de Ca\u00f1a 7 Rum<\/p>\n

1\/4 part brown sugar syrup<\/p>\n

3 or 4 dashes coffee bitters<\/p>\n

2 large orange zests<\/p>\n

Method:<\/strong> Add all ingredients to your mixing glass. Stir with ice. Strain into a prepared Old Fashioned glass over a large ice cube. Garnish with orange peel.<\/p>\n

\"Mojito,

Mojito, courtesy Flor De Cana rum.<\/p><\/div>\n

Ultimate Mojito<\/strong><\/p>\n

2 parts Flor de Ca\u00f1a 7<\/p>\n

1\/2 part lime juice<\/p>\n

1\/3 part superfine sugar<\/p>\n

3 leaves mint<\/p>\n

Champagne<\/p>\n

Method<\/strong>: Muddle lime juice with sugar in a Collins glass. Add mint leaves and muddle again. Fill glass 2\/3 full with crushed ice and add rum. Top off with a champagne float. Garnish with sprig of mint.\u00a0<\/strong>\u00a0<\/strong><\/p>\n

\"Manhattan,

Manhattan, courtesy Flor De Cana rum.<\/p><\/div>\n

Manhattan<\/strong><\/p>\n

\u00a0<\/strong>2 parts Flor de Ca\u00f1a 7 rum<\/p>\n

1 part sweet vermouth<\/p>\n

1\/6 parts maraschino liqueur<\/p>\n

1 dash orange bitters<\/p>\n

Method<\/strong> Add all ingredients to mixing glass filled with ice. Stir vigorously and strain into a chilled martini glass. Garnish with a cherry.<\/p>\n

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Cheers!\u00a0Click here<\/a> for more cocktail corner columns.<\/p>\n

\"Leslie<\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n<\/div>\n<\/article>\n

\u00a0Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on August 12, 2016.<\/div>\n

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