{"id":8792,"date":"2023-06-30T07:18:55","date_gmt":"2023-06-30T07:18:55","guid":{"rendered":"https:\/\/ourfulltable.com\/?p=8792"},"modified":"2023-06-30T07:18:55","modified_gmt":"2023-06-30T07:18:55","slug":"refreshing-rum-cocktail-recipes-to-impress-your-guests-this-weekend","status":"publish","type":"post","link":"https:\/\/ourfulltable.com\/everyday-meals\/refreshing-rum-cocktail-recipes-to-impress-your-guests-this-weekend\/","title":{"rendered":"Refreshing rum cocktail recipes to impress your guests this weekend"},"content":{"rendered":"
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Those staying in the UK this weekend can enjoy a taste of the Caribbean with a cold rum cocktail.\u00a0Express.co.uk has rounded up some quick and easy recipes to rustle up this weekend.\u00a0<\/p>\n
INGREDIENTS<\/strong><\/p>\n 50ml BACARD\u00cd Caribbean Spiced<\/p>\n 50ml pineapple juice<\/p>\n 25ml coco real<\/p>\n 5ml cinnamon syrup<\/p>\n Two pineapple leaves<\/p>\n Coconut shavings<\/p>\n A sprinkle of cinnamon to garnish<\/p>\n Don’t miss… <\/strong> Three insanely refreshing Ros\u00e9 cocktails to sip all summer long[LATEST] <\/strong><\/p>\n METHOD<\/strong><\/p>\n Add the BACARD\u00cd Caribbean Spiced, Pineapple juice, Coco Real and Cinnamon Syrup into a shaker<\/p>\n Shake vigorously<\/p>\n Strain over crushed ice<\/p>\n Garnish with pineapple leaves, coconut shavings and a sprinkle of cinnamon, then serve<\/p>\n INGREDIENTS<\/strong><\/p>\n 50ml BACARD\u00cd Caribbean Spiced<\/p>\n 100ml Cola<\/p>\n METHOD<\/strong><\/p>\n Fill a highball glass of cubed ice<\/p>\n Pour in the BACARD\u00cd Caribbean Spiced<\/p>\n Add the chilled cola<\/p>\n Give a gentle stir, no garnish required<\/p>\n Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n INGREDIENTS<\/strong><\/p>\n 30ml BACARD\u00cd Caribbean Spiced \u00a0<\/p>\n 30ml Blue Cura\u00e7ao<\/p>\n 30ml Coco Real<\/p>\n 60ml Pineapple juice<\/p>\n 10ml Lime Juice<\/p>\n METHOD<\/strong><\/p>\n Blended the ingredients together and serve. Garnish with two pineapple leaves and a tropical flower (orchid or frangipani).<\/p>\n INGREDIENTS\u00a0– Created by Erik Lorincz<\/strong><\/p>\n 45ml BACARDI Caribbean spiced<\/p>\n 5ml Lapsang Soughing Vinegar 3 year old<\/p>\n 10ml White Penja Cordial<\/p>\n 80ml Koji Pineapple<\/p>\n 125ml Kombucha Vinegar<\/p>\n 125ml Rice White Wine Vinegar<\/p>\n 25g Lapsang Souchong Tea Leaves<\/p>\n Leave to infuse for four hours in a sterilized glass jar then fully fine strain when finished. Stir over ice.<\/p>\n INGREDIENTS – Created by Georgi Radev<\/strong><\/p>\n 40ml BACARDI Caribbean spiced<\/p>\n 10ml Bacardi Coconut Rum<\/p>\n 10ml Chocolate Wine<\/p>\n 10ml \u00a0Rapadura and Cinnamon syrup<\/p>\n 20ml Stout<\/p>\n Coffee foam on the top<\/p>\n METHOD<\/strong><\/p>\n Shake all ingredients apart from coffee foam and strain over white wine glass with ice cubes.<\/p>\n Pour the foam on the top and garnish with cacao dust and two coffee beans.<\/p>\n Foam<\/strong><\/p>\n Take 100ml Coconut Water, 50 Solo espresso and 20 Re\u2019al Vanilla. Add ingredients together and blend using milk frother.<\/p>\n Rapadura and Cinnamons syrup<\/p>\n Make the syrup with 300g Rapadura sugar, 200g water, one big cinnamon stick cracked into small pieces.<\/p>\n Bring to a boil and simmer for five minutes. Let it cool down and strain.<\/p>\n<\/p>\n
Caribbean Cola<\/h3>\n
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