For rum drinkers, last month was quite an occasion with the arrival of two new rums on the Island – the Bacardí Añejo Cuatro and the Bacardí Gran Reserva Diez.
Burrows Lightbourn and Bacardi, teamed up to ask some of the Island’s mixologists to come up with ideas for cocktails using the new rums. The results were some amazing concoctions like the Bacardi Diez Fruit Bat and The Bermudian, which has one very unusual ingredient.
Here are recipes for those cocktails! Enjoy but drink responsibly!
Bacardi Diez Fruit Bat Cocktail:
Ryan Gibbons, the barman at the Barracuda Grill, came up with the Bacardi Diez Fruit Bat cocktail:
- 1.5oz Bacardi Diez
- 0.5oz Peach liqueur
- 10ml [2 bar spoons] Mango purée
- 0.5oz lime juice
- 1oz Coconut water
“Add your ingredients into a mixing glass, add ice, cap the glass with a shaker tin and shake gently to incorporate ingredients evenly. Release the seal between the glass and the shaker making sure the liquid stays in the tin side. Strain from the tin into a tumbler glass full of fresh ice. Garnish with lime wheel.”
Smokey and Banana
Stefano Trojo, the Manager at Devil’s Isle, came up with this recipe called the ‘Smokey and Banana’.
“An old colleague of mine made me a cocktail with banana and smoky whisky,” said Stefano. “She would not give me the recipe so I created my own with mezcal to add the smoky flavour. Banana and smoke is an amazing combination and goes perfect with the new Bacardí Añejo Cuatro rum!”
- 1 ounce Bacardí Añejo Cuatro
- ¾ ounce of banana liqueur
- ½ ounce lemon juice
- ¼ ounce maple syrup
- Drizzle of Mezcal
Shake and strain over crushed ice, top with sprite and garnish with a plantain chip.
Made from local ingredients, ‘The Bermudian’ cocktail, captures the essence of the Island, according to its creator Tiffany Swann.
“I wanted a cocktail based on Bermuda, what moves me as a Bermudian,” said Tiffany, the operational manager at Tobacco Bay, who created the drink. “As Bermudians, we are down to earth, sometimes sweet, sometimes sour; but we always stand tall.”
- 2oz BDA Cedar infused Bacardí Añejo Cuatro
- 2oz Infused Paw Nectar Mix
- 1oz Pomegranate Liqueur
- Shake Vigorously. Double Strain Over Ice.
- Garnish with a Lemon Basil Leaf and Hand Crafted Bermuda Cedar Stirrer
How to make it:
Take some home-grown lemon basil and infuse it with pawpaw nectar, fennel seed and ginger. Add some homemade sour mix [lime juice, one egg white, and one ounce amber agave].
Add one ounce of pomegranate and mix together.
Add a small piece of cedar to the Bacardí Añejo Cuatro and leave for about 15 minutes. It gives a cedar flavour without compromising the rum.
Mix the rum and the nectar, shake and pour over ice with a lemon basil garnish.
To add a really local touch, Tiffany added a hand-crafted Bermuda cedar stalk.
Yannis Heracleous, from Yours Truly, made a spice inspired cocktail using the Bacardí Añejo Cuatro. It uses a ginger syrup and a masala syrup and tastes quite exotic!
- 1.5oz Bacardi Cuatro
- .5oz Amontillado Sherry
- .25oz Velvet Falernum
- .75oz Grilled Pineapple Juice
- .75oz Lime Juice
- .5oz Masala Syrup
- .25oz Ginger Syrup
- 2 dash Allspice Bitters
- 1 dash Absinthe
For the Ginger Syrup
- Add two parts ginger juice to one part sugar
For the Masala Syrup
- In a skillet on medium heat dry roast
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom seeds
- 1 tablespoon black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon clove
- 2 dried red chilies
Roast until fragrant, about 4 minutes, transfer to coffee grinder and add 2 tablespoons turmeric powder, Blend together then add to a 2:1 simple syrup