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1 3/4 - Flor de Caña 7 Year Rum
Muddled 3 Mint sprigs
Muddled pinch of pickled ginger
2 oz Nigori sake
Splash of Pineapple juice
Half a Lime Juiced
Splash of Orange juice
Dash of Pomegranate syrup
1/4oz Flor de Caña 18 Year Rum
In a shaker muddle mint and ginger with juice from a halved lime (using rind is to personal preference of bitterness). In a highball filled with crushed ice add pomegranate syrup. Add strained mint, ginger, and lime juice.
Add Flor de Caña 7YO Rum
Add Nigori Sake
Add splash orange juice
Add Pineapple juice
Add Float of Flor de Caña 18YO Rum.
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- 2 oz Flor de Caña 4 Year Limón
- 1 oz lime juice
- 5 - 6 oz cranberry juice
Stir ingredients together in a tall glass or rocks glass filled with ice cubes, and serve. Garnish with a lemon wheel.
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- 2.5 oz. Flor de Caña 7 year rum
- .5 oz. Maple Syrup
- 2 Dashes Liquid Smoke
- Smoked Salt
Salt rim of small rocks glass. Add Flor de Caña, maple syrup, and liquid smoke to shaker. Strain over ice.
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- 1.5 oz Flor de Caña Grand Reserve 7 Year Rum
- 0.5 oz Blood Orange Puree
-0.5 oz Lemon Juice
- Top with Guinness Beer
Combine Flor de Caña, Blood Orange Puree, and lemon juice in a shaker with ice. Strain into a tall rocks glass over ice and top with Guinness.
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- 1 oz. Flor de Caña 4 yr. old white rum
- 1 oz. Luxardo Maraschino liqueur
- 2 oz. Pomegranate juice
- 5 raspberries and 5 blackberries (muddled)
- Cremant d'Alsace Sparkling Wine
Muddle the raspberries and blackberries in the bottom of a mixing glass. Then add remaining ingredients (except for champagne) and shake well with ice. Strain into a Coupe/Marie Antoinette glass. Top with sparkling wine. Garnish: blackberries and raspberries on a pick.
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-1 oz Flor de Caña 7 Year Rum
-2 oz White Cranberry Juice
-½ the juice of a fresh lemon
*Brush your choice ham with honey mustard and roast to caramelize ham.
Slice the ham thinly and place the strips in a mason jar.
Pour Flor de Caña Grand Reserve 7 yo into the mason jar of ham and fill until the ham strips are completely covered. Refrigerate for one week and strain contents of the mason jar over a cheese cloth.
Reserve the liquid.
Add all of the above ingredients to a cocktail shaker and shake well. Strain into a rocks glass filled with cracked ice
Garnish with a skewer of Swiss cheese cubes and a toasted bread stick/cigar.
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-1 oz Flor de Caña 7 Year Rum
-2 oz White Cranberry Juice
-½ the juice of a fresh lemon
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-2 oz Flor de Caña 5 Year Black Label Rum
-4 oz Coca Cola
Fill a tall glass completely with ice cubes. Mix the ingredients into the glass and serve with a slice of lemon.
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-Sugar and cinnamon for dusting rim
-1.25 oz. Home-Spiced Flor de Caña ® (spice recommendation: clove and cinnamon)
-5 oz. apple cider
Rim glass with sugar and cinnamon. Add hot cider and rum.
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-2 oz. Flor De Caña 7-year Grand Reserve
-4 mint leaves
-1 scoop chocolate ice cream
-½ oz. vanilla syrup
-½ oz. Licor 43
-Caramel foam**
For caramel foam:
-2 oz. heavy cream
-1/2 oz. liquid caramel syrup
-dash of cinnamon
-Combine heavy cream with syrup + cinnamon in a dry shaker until emulsified.
Pour all ingredients in a mixing glass. Shake for 20 seconds. Serve over chilled martini glass. Top with layer of caramel foam.
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-2 oz. Flor De Caña 7-year Grand Reserve
-4 sugar cubes
-3 oz. club soda
-2 whole cloves
-1 pinch of fresh grated nutmeg
-1 oz. lemon juice
-2 oz. Fuji apple juice
-2 dashes of Peychaud bitters
-Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process).
-Muddle the cloves with the sugar cubes.
-After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added.
-Add ice once all of the ingredients have been added and stirred.
-Stir the punch until it is chilled.
Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with apple slices and cinnamon sticks.
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-2 oz Flor de Caña 7-year-old
-0.5 oz Godiva Milk Chocolate Liqueur
-Thin slice of Habañero Chili
-Dash of cinnamon
-2 teaspoons of brown sugar
-2 oz of milk
Grated pistachios for garnish
Pour the rum, chocolate liqueur and milk into a small pot, and add the slice of chili, cinnamon and sugar. Simmer on low to medium heat until hot. Top with whipped cream. Garnish with grated pistachios.
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-3 oz boiling water
-1.5 oz. Home-Spiced Flor de Caña ® (spice recommendation: vanilla bean, nutmeg, cinnamon)
-0.5 oz. teaspoon of butter
-1 cinnamon stick
-Fresh nutmeg for garnish
In an Irish coffee mug, add boiling water, rum, and top with a small slice of butter. Stir with cinnamon stick and garnish with fresh nutmeg.
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-1 oz. fresh lime juice
-4 sugar cubes
-1 oz. Home-Spiced Flor de Caña ® (spice recommendation: fresh lemon peel, sage, ginger)
-2 oz. pineapple juice
-Pineapple wedge for garnish
Muddle sugar cubes with fresh lime juice. Add all other ingredients and stir until cold. Pour into a highball glass. Garnish with a lime slice and a pineapple wedge.
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-1.5 oz Flor de Caña 7 yr rum
-.5 oz Lustau Palo Cortado Vides
-.25 oz Strawberry jam
-.25 oz Peanut syrup*
-1 Egg white
-1 Yellow banana
*Peanut syrup
-Combine 2 parts water with 2 parts sugar in a pot
-Bring sugar water to a boil
-Add 1 part minced peanuts
Simmer for 10 minutes
Strain to remove peanut particles
Shake all ingredients in a boston shaker without ice, then add ice and shake vigorously again.
Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts.
Garnish: A banana slice.
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-1.5 oz of Bacon-infused Flor de Caña 7 yr rum
-2 oz Sacramento tomato juice
-Dash Worcestershire sauce
-Pinch celery salt
-Pinch black pepper
-Squeeze of lemon juice
-Dollop of horseradish
-Fresh Cilantro to taste
Pour all ingredients over ice shake and then strain over ice.
Garnish:
One piece of bib lettuce
wrapped around a thick piece of crispy apple wood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.
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- 1 oz Flor de Caña 7 yr rum
-2 muddled Roma tomatoes
-1 oz Iceberg lettuce water
-1 oz Beef (well reduced)
-2 tbsp Toasted bread crumbs
-1 tsp Dry mustard powder
-2 tbsp Aged cheddar
1 large Kosher dill pickle
Salt and pepper to taste
Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper.
Garnish: Cheddar frico and pickle knot.
Garnish instructions:
Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate.
Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.
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-1 ½ oz. Flor de Caña 7 Year Grand Reserve Rum
-1 Tbs superfine sugar
-Lime wedges
-4 sprigs of fresh mint
-Club soda
Muddle mint leaves, sugar and lime in a mixing glass. Add Flor de Caña and ice in a cocktail shaker and shake vigorously. Strain into a tall glass filled with ice and top with soda. Garnish with a sprig of mint.
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-2 oz Flor de Caña white rum
-1/2 oz cinnamon bark syrup
-1 oz lemon juice
-1 1/2 strawberry
Muddle 1 strawberry, shake ingredients with 3 ice cubes and strain into a pilsner glass with crushed ice- Garnish with ½ strawberry.
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-1 ½ parts Flor De Caña 7 year rum
-¾ part fresh lime juice
-¾ part pineapple juice
-½ part simple syrup
-3 drops vanilla extract
-10 cilantro leaves
-8 mint leaves
-Fresh Cilantro to taste
Muddle mint, cilantro, lime and pineapple juice in a Collins glass.
Add the Flor de Caña 7 year rum and vanilla.
Fill the glass halfway with crushed ice and use a spoon to swizzle ingredients.
Fill the glass the rest of the way with crushed ice and give another swizzle.
Garnish with a mint and cilantro spring.
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-1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
-fresh muddled pineapple
-1/2 oz pineapple juice
-1/2 oz simple syrup
-3 small sliced serrano jalapeño muddled
-1/2 oz lime juice
Shake, strain into highball glass and garnish with pineapple and jalapeño pepper.
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-1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
-1 oz key lime juice
-1 oz simple syrup
-splash of tonic
-splash of club soda
Combine Flor de Caña, key lime juice, and simple syrup in a shaker filled with ice. Shake vigorously and strain into a Martini glass. Add a splash of tonic and club soda and garnish with a lime wheel.
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-1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
-1 oz apple juice
-3/4 oz canton french ginger liqueur
-1/2 oz pear liqueur
-1/2 oz lemon juice
-muddled ginger
-splash of Prosecco
Shake, strain in martini glass top with Prosecco garnish with pear.
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-1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
-1/2 oz Rose Syrup Monin
-1/4 oz agave nectar
-3/4 oz fresh lime juice
-1 1/2 oz apple juice
-2 raspberries
Shake with ice strain into Martini glass. Garnish with raspberry.
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-1 1/2 oz Flor de Caña 4 Year White Rum
-1 muddled half lime
-fresh muddled lemongrass
-3/4 oz agave syrup or simple syrup
Shake, strain into highball glass top with ginger beer & floater with Flor de Caña 7 Year. Garnish with mint.
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-2 oz Flor de Caña 7 Year Grand Reserve Rum
-1 oz key lime juice
-3 slices of fresh mango or mango puree
-1 oz agave syrup
-sprig of fresh cilantro
-dash of cayenne pepper
Muddle cilantro, cayenne pepper and mango with ice in a Collins glass. Add Flor de Caña and key lime juice. Half fill the glass with crushed ice; stir. Fill to the brim with more crushed ice and stir again. Garnish with a lime wedge and cilantro sprig.
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-2 oz Flor de Caña 18 Year Centenario Gold Rum
-Ice Cubes
In a rocks glass, pour Flor de Caña 18 over ice.
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-2 oz Flor de Caña Rum
-orange peel (optional)
Flor de Caña in a snifter. Optional garnish with an orange peel.
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-2 oz Flor de Caña Rum
-soda water
In a rocks glass, pour Flor de Caña over ice and splash of soda. Add lime to garnish.
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-1 1/2 oz Flor de Caña 4 Year White Rum
-1 tbsp superfine sugar
-lime wedges
-4 sprigs of fresh mint
Muddle mint leaves, superfine sugar and lime in a mixing glass. Add Flor de Caña and ice in a cocktail shaker and shake. Strain into a tall glass filled with ice. Top with club soda and garnish with a sprig of mint. Sugarcane syrup can be used to replace superfine sugar.
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-1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
-1 tbsp superfine sugar
-lime wedges
-4 sprigs of fresh mint
Muddle mint leaves, superfine sugar and lime in a mixing glass. Add Flor de Caña and ice in a cocktail shaker and shake. Strain into a tall glass filled with ice. Top with club soda and garnish with a sprig of mint. Sugarcane syrup can be used to replace superfine sugar.
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-1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
-1/2 oz agave clove syrup
-1/2 oz fresh lime juice
-top with ginger beer
-shaved clove
Shake, strain into highball glass and garnish with lemon shaving and clove.
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-2 oz Flor De Caña 7 Year Grand Reserve Rum
-3oz pineapple juice
Topped off with club soda on the rocks in Collins glass.
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-2 oz Flor de Caña 4 Year White Rum
-1/2 oz cinnamon bark syrup
-1 oz lemon juice
-1 strawberry
Muddle, shake with 3 ice cubes and strain into a Pilsner glass with crushed ice. Garnish with a strawberry.
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-2 oz Flor de Caña 7 Year Grand Reserve Rum
-3/4 oz demerara syrup
-3/4 oz rainwater madeira
-2 dashes fees barrel aged bitters
-1 whole egg
Dry shake, shake with ice & strain into a fizz glass without ice. Garnish with grated cinnamon.
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-2 oz Flor de Caña 7 Year Grand Reserve Rum
-3/4 oz Dubonnet Rouge
-1/4 oz Benedictine
-1/4 oz Cointreau
Stir & strain into an A/P coupe. Garnish with a flamed orange twist.
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-2 oz Flor de Caña 7 Year Grand Reserve Rum
-1/2 oz fresh lemon juice
-1/2 oz maple syrup
-2 bar spoons pumpkin puree
-1 egg yolk
-top club soda
Dry shake, shake with 3 ice cubes and strain into a fizz glass. No garnish.
Making the pumpkin puree
Take one 15 oz can of Libby's 100% pure pumpkin, add 1 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/4 tsp of ground cloves and 15 oz of simple syrup and blend it all together in a blender or Cuisinart. Store in the fridge.
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-2 oz Flor de Caña 4 Year Gold Rum
-1 oz agave syrup (or simple syrup/honey syrup)
-1 oz fresh Valencia O.J.
-10 fresh thyme leaves
Build in Collins glass and add thyme & sweetener - lightly press thyme with sweetener, add citrus and rum. Stir, add ice, stir again and top with sparkling wine (or soda water).
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-2 oz Flor de Caña 18 Year Centenario Gold Rum
-1 tsp maple syrup
-2 dashes orange bitters
-1 dash fee's barrel aged bitters
Stir & strain into a rocks glass. Garnish with a lemon & orange twist.
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-1 1/2 oz Flor de Caña 4 Year White Rum
-1/2 oz Flor de Caña 7 year old Rum
-1 barspoon tamarind syrup
-3/4 lime
-1/2 oz simple syrup
Pour Flor de Caña into a shaker, add rum, syrups and lime. Shake and strain into a cocktail glass. Garnish with a lime wheel.
This variation on the Daquiri takes tamarind, a popular fruit in both Indian and Hispanic cultures, and creates a deep rich Daquiri. The Flor de Caña lightens up the mixture of dark molasses rum, lime, sugar, and tamarind. It pairs well with food and is a perfect variation on the famous rum classic.
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-2 oz Flor de Caña 18 Year Centenario Gold Rum
-1/2 oz Benedictine
-2 dashes orange bitters
Stir & strain in an A/P coupe. No garnish.
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-1 1/2 oz Flor de Caña 4 Year White Rum
-1 oz guava juice
-1 oz orange juice
-1/2 oz lemon juice
-1/3oz simple syrup
-1 orange slice and one green maraschino cherry
Fill a shaker 3/4 full of ice, add Flor de Caña 4 Year White Rum, guava juice, orange juice, lemon juice and simple syrup. Shake vigorously for 20 - 30 seconds; serve in a tall glass. Garnish with orange slice and cherry.
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-2 oz Flor de Caña 4 Year Limón
-1 oz lime juice
-5 - 6 oz cranberry juice
Stir ingredients together in a tall glass or rocks glass filled with ice cubes, and serve. Garnish with a lemon wheel.
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