Those staying in the UK this weekend can enjoy a taste of the Caribbean with a cold rum cocktail. Express.co.uk has rounded up some quick and easy recipes to rustle up this weekend.
Caribbean Colada
INGREDIENTS
50ml BACARDÍ Caribbean Spiced
50ml pineapple juice
25ml coco real
5ml cinnamon syrup
Two pineapple leaves
Coconut shavings
A sprinkle of cinnamon to garnish
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METHOD
Add the BACARDÍ Caribbean Spiced, Pineapple juice, Coco Real and Cinnamon Syrup into a shaker
Shake vigorously
Strain over crushed ice
Garnish with pineapple leaves, coconut shavings and a sprinkle of cinnamon, then serve
Caribbean Cola
INGREDIENTS
50ml BACARDÍ Caribbean Spiced
100ml Cola
METHOD
Fill a highball glass of cubed ice
Pour in the BACARDÍ Caribbean Spiced
Add the chilled cola
Give a gentle stir, no garnish required
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Caribbean Blue
INGREDIENTS
30ml BACARDÍ Caribbean Spiced
30ml Blue Curaçao
30ml Coco Real
60ml Pineapple juice
10ml Lime Juice
METHOD
Blended the ingredients together and serve. Garnish with two pineapple leaves and a tropical flower (orchid or frangipani).
Rum Runner
INGREDIENTS – Created by Erik Lorincz
45ml BACARDI Caribbean spiced
5ml Lapsang Soughing Vinegar 3 year old
10ml White Penja Cordial
80ml Koji Pineapple
125ml Kombucha Vinegar
125ml Rice White Wine Vinegar
25g Lapsang Souchong Tea Leaves
Leave to infuse for four hours in a sterilized glass jar then fully fine strain when finished. Stir over ice.
Spiced Cold Brew
INGREDIENTS – Created by Georgi Radev
40ml BACARDI Caribbean spiced
10ml Bacardi Coconut Rum
10ml Chocolate Wine
10ml Rapadura and Cinnamon syrup
20ml Stout
Coffee foam on the top
METHOD
Shake all ingredients apart from coffee foam and strain over white wine glass with ice cubes.
Pour the foam on the top and garnish with cacao dust and two coffee beans.
Foam
Take 100ml Coconut Water, 50 Solo espresso and 20 Re’al Vanilla. Add ingredients together and blend using milk frother.
Rapadura and Cinnamons syrup
Make the syrup with 300g Rapadura sugar, 200g water, one big cinnamon stick cracked into small pieces.
Bring to a boil and simmer for five minutes. Let it cool down and strain.
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