Perfect Serves
SUBLIME SERVES TO PREPARE WITH
FLOR DE CAÑA’S AGED RUMS
sipping serves
Neat
Flor de Caña v generaciones
This 30-year aged masterpiece is best
enjoyed neat and from a opera glass, in order
to concentrate the rum's aromas and
provide a more intimate experience with
the expression.
sipping serves
Neat
Flor de Caña 25 Year Rum
Ingredients:
2oz Flor de Caña 25 Year Rum
Glassware:
Snifter
Preparation:
Pour Flor de Caña 25 Year straight into glass
sipping serves
130 Neat
Flor de Caña 130th anniversary Rum
Ingredients:
2oz Flor de Caña 130th Anniversary Rum
Glassware:
Snifter
Preparation:
Pour Flor de Caña 130th Anniversary straight into glass
sipping serves
On a Rock
Flor de Caña 18 year rum
Ingredients:
1 ½oz Flor de Caña 18 Year Rum
1 single block ice cube
Orange peel garnish
Glassware:
Rock Glass
Preparation:
Pour Flor de Caña 18 Year into a glass over a single block ice cube. Twist orange peel to express its oils over the cocktail, coat the rim and then garnish
COCKTAILS
Flor Sparkling
Flor de Caña 12 Year Rum
Ingredients:
1 ½ oz Flor de Caña 12 Year Rum
Splash of sparkling water
Orange peel garnish
Glassware:
Rock Glass
Preparation:
Pour Flor de Caña 12 Year into a glass and add a splash of sparkling water. Twist orange peel to express its oils over the cocktail, coat the rim and then garnish
COCKTAILS
Flor Ginger
Flor de Caña 12 Year Rum
Ingredients:
1 ½ oz Flor de Caña 12 Year Rum
3 parts ginger ale
Orange wedge garnish
Glassware:
Highball
Preparation:
Stir Flor de Caña Catrina together with ginger ale in a glass. Twist orange peel to express its oils over the cocktail, coat the rim and then garnish
COCKTAILS
Smoked Flor Old Fashioned
Flor de Caña 12 Year Rum
Ingredients:
1 oz Flor de Caña 12 Year Rum
4 dashes aromatic bitters
1 tablespoon or 3 cubes sugar (brown demerara if you have it)
Splash of sparkling water
Orange peel and maraschino or amarena cherry
Glassware:
Rock Glass
Preparation:
Smoke the glass with herbs and citrus skins, Then pour all non-garnish ingredients over ice in a glass, in the order listed above. then add the ice cubes and pour the ingredients in the order indicated by the recipe.
Twist orange peel to express its oils over the cocktail, coat the rim and then garnish with orange peel and a single cherry
COCKTAILS
Flor Jicarita
Flor de Caña 12 Year Rum
Ingredients:
1 ½ oz Flor de Caña 12 Year Rum
¼ oz jalapeño syrup
¼ oz fresh lime juice
½ oz watermelon juice
Pinch of tajin powder garnish
Watermelon slice garnish
Glassware:
Coupette (although we love to use a sustainable jicara
cupmade from the jicara fruit!)
Preparation:
Add Flor de Caña 12 Year, jalapeño syrup, fresh lime juice and watermelon juice to a shaker with ice. Shake until well-chilled. Strain into a glass and garnish with a pinch of tajin powder and a watermelon slice
COCKTAILS
Flor Passion Fruit Mojito
Flor de Caña 12 Year Rum
Ingredients:
1 ½ oz Flor de Caña 12 Year Rum
½ oz fresh passion fruit juice
½ oz simple syrup
Splash of sparkling water
Lemon peel and basil leaves (for garnish)
Glassware:
Mason jar or highball
Preparation:
Place the basil, sugar, lemon peel, and passion fruit juice into the glass and gently mash with a mortar. Add ice, pour in the Flor de Caña 12 Year Rum, and top with sparkling water.
COCKTAILS
Flor Daiquiri
Flor de Caña 12 Year Rum
Ingredients:
1 ½ oz of Flor de Caña 12 Year Rum
1 oz fresh lime juice
3/4 oz simple syrup
Lime twist garnish
Glassware:
Cocktail or coupe glass
Preparation:
Add Flor de Caña 12 Year, lime juice and simple syrup to a shaker with ice. Shake until well-chilled. Strain into a hilled glass and garnish with a lime twist
SUMMER COCKTAILS
Flor Watermelon Spicy Daiquiri
Flor de Caña 12 Year Rum
Ingredients:
2 oz Flor de Caña 12-Year Rum
3 oz watermelon juice
1 oz lime juice
1 oz jalapeño syrup
Glassware:
Cocktail or coupe glass
Preparation:
Add Flor de Caña 12-Year Rum, watermelon juice, lime juice, and jalapeño syrup to a shaker with ice.
Shake well for 15–20 seconds.
Strain into a chilled glass over ice. Garnish with a watermelon slice and rim the glass with jalapeño salt.
SUMMER COCKTAILS
Yuzu Basil Daiquiri
Flor de Caña 12 Year Rum
Ingredients:
2 oz Flor de Caña 12-Year Rum
0.75 oz yuzu juice (or lime juice with a splash of orange)
0.5 oz honey syrup
2 basil leaves
Glassware:
Cocktail or coupe glass
Preparation:
Add Flor de Caña 12-Year Rum, yuzu juice, honey syrup, and basil leaves to a shaker with ice.
Shake well for 15–20 seconds.
Double strain into a chilled coupe glass and garnish with a fresh basil leaf.
SUMMER COCKTAILS
Tamarind Peach Daiquiri
Flor de Caña 12 Year Rum
Ingredients:
1.5 oz Flor de Caña 12-Year Rum
0.75 oz fresh lime juice
0.5 oz tamarind concentrate or syrup
0.25 oz peach purée or muddled fresh peach
0.25 oz agave syrup (optional if peaches are very ripe)
Garnish: Peach slice and mint sprig
Glassware:
Cocktail or coupe glass
Preparation:
Add Flor de Caña 12-Year Rum, tamarind concentrate, peach purée, lime juice, and agave syrup to a shaker with ice.
Shake well for 15–20 seconds.
Strain into a coupe or rocks glass over fresh ice.
Garnish with a peach slice and mint sprig, or a lime wheel if desired.
SUMMER COCKTAILS
Citrus Fizz (Low ABV)
Flor de Caña Spresso
Ingredients:
1 oz Flor de Caña Spresso
0.5 oz fresh lime juice
0.5 oz yuzu soda (or a citrus-forward sparkling water like Spindrift Lemon)
0.5 oz passion fruit or pineapple cordial (can be low-sugar)
Garnish: Dehydrated citrus wheel or edible flower
Glassware:
Highball
Preparation:
Add Flor de Caña Spresso, lime juice, and cordial to a shaker with ice.
Shake lightly to mix.
Strain into a chilled coupe and top with a splash of yuzu soda.
Garnish with a citrus wheel or edible flower for an eye-catching finish.
Spresso Perfecto
Flor Spresso Martini
Flor de Caña Spresso
Ingredients:
1.5 Oz. Flor De Caña 12 Year Rum
0.5 Oz. Flor De Caña Spresso Coffee Liqueur
0.5 oz. freshly brewed espresso
0.25 oz. demerara syrup (adjust accordingly)
Coffee beans (for garnish)
Glassware:
Cocktail or coupe glass
Preparation:
Add Flor De Caña Rum, Flor De Caña Spresso Coffee Liqueur, chilled espresso, and simple syrup (if using) to the shaker. Fill the cocktail shaker with ice cubes and shake the mixture vigorously for about 15-20 seconds. Next, strain the mixture into a chilled martini glass. Garnish with 3 coffee beans.
Spresso Perfecto
Coconut Spresso Martini
Flor de Caña Spresso
Ingredients:
1 .5 oz Flor De Caña 12 Year Rum
1 onz de Flor De Caña Spresso Coffee Liqueur
1 oz coconut liqueur
1 oz spresso
Toasted coconut flake garnish
Glassware:
Cocktail or coupe glass
Preparation:
Add all ingredients to a shaker filled with ice and shake for 15-20 seconds. Strain into a chilled glass and garnish with toasted coconut flakes.
Spresso Perfecto
Chocolate Orange
Spresso Martini
Flor de Caña Spresso
Ingredients:
1.5 Oz. Flor De Caña 12 Year Rum
1 oz chocolate liqueur
1 onz de Flor De Caña Spresso Coffee Liqueur
0.5 oz orange liqueur
0.5 oz simple syrup
Dehydrated orange and grated chocolate garnish
Glassware:
Cocktail or coupe glass
Preparation:
Add all ingredients to a shaker filled with ice and shake for 15-20 seconds. Strain into a chilled glass and garnish with a dehydrated orange slice and grated chocolate.
Spresso Perfecto
Miso Spresso Martini (Low Abv)
Flor de Caña Spresso
Ingredients:
1 onz de Flor De Caña Spresso Coffee Liqueur
1 oz cold brew miso coffee (recipe below)
0.5 oz salted caramel syrup
0.25 oz coconut cream
2-3 drops chocolate or coffee bitters (as an option)
Pinch of sea saltsmooth
Ice
Optional garnish: coffee beans or crushed cacao nibs
Glassware:
Cocktail or coupe glass
Preparation:
To prepare the miso coffee, dissolve 1/4 tsp of white miso paste in 2 oz of cold brewed coffee and stir until smooth. In a shaker, combine all ingredients with ice and shake for 15-20 seconds. Strain into a chilled martini glass and garnish with coffee beans or crushed cacao nibs.
