#SCBDRecipe: Mix it Up with these Havana Club cocktails

 

If you’ve been watching the show lately you see we’re still trying to cover it all. A few weeks ago we were sent some Havana Club Puerto Rican Anejo rum.

HAVANA CLUB Añejo Clásico begins with bases that are mellowed in oak casks between one to three years, before being chosen for selective filtration and blending. Upon blending, the Master Blenders return the rum to oak casks for a second mellowing period of at least three months for additional smoothness. The result is a golden liquid with robust notes of sweet fruits akin to pineapple and apricot, complemented by oaky notes with hints of almond and vanilla.

There is a rich history behind HAVANA CLUB Puerto Rican Rum, which epitomizes the ultimate convergence of two Cuban families – the Arechabala’s and the Bacardi’s – coming together to  continue the legacy of this legendary brand. HAVANA CLUB Puerto Rican Rum is based on the original recipe created by the Arechabala family in Cuba in 1934, capturing the exuberant spirit of the Golden Age in Havana.

Come see me at Spirits and grab a bottle for yourself and try these recipes!

Rum Mule

  • 1 part HAVANA CLUB Añejo Clásico
  • 2 parts chilled ginger beer
  • 2 lime wedges
  • 2 dashes aromatic bitters

Method: Fill highball glass with ice and squeeze in lime wedges. Pour in HAVANA CLUB Añejo Clásico rum and ginger beer. Complete by adding a dash of bitters and stir gently.

1934

  • 2 parts HAVANA CLUB Añejo Clásico
  • ¾ parts MARTINI & ROSSI sweet vermouth
  • ½ part Amaro
  • 2 dashes orange bitters

Method: Stir all ingredients vigorously with plenty ice until very cold, strain into a rocks glass with an ice sphere. Garnish with an orange peel.

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