Summer and rum go together like backyard parties and barbecues… you can’t have one without the other. And this summer, Zacapa Rum challenged three of NYC’s best mixologists come up with some drinks to take advantage of the sweet fruit, vanilla, and almond chocolate flavor of their dark mahogany rum, and elevate it to a new level.
The resulting recipes are below, and you’re gonna want to get some ready for this weekend’s festivities. The Lime Bumboo mixes the rum with orange liquor and a homemade lime brown sugar syrup for the perfect poolside refresher. The Via Especial adds in lime and cinnamon, giving you an after dinner drink she’ll remember. And if your looking to impress your girl with something that mixes some high style into the rum, go with the Cortez. It mixes in sherry, cinnamon syrup and champagne. And that’s a summer party drink.
By John Deragon, PDT, New York, NY
1 1/2 ounces Zacapa Rum
1 ounce lime brown sugar syrup*
1 ounce water
1/2 ounce orange liqueur
Pour over rocks and garnish with nutmeg.
*To make Lime Brown Sugar Syrup, combine 1 cup fresh lime juice and 4 tablespoons of brown sugar. Let mixture sit overnight in the refrigerator and then serve.
By Brian Miller, Death & Company, New York, NY
1 1/2 ounces Zacapa Rum 23
3/4 ounce lime juice
1/2 ounce cinnamon bark
Sugar for rim
1. In a cocktail shaker, combine Zacapa Rum 23, lime juice, and cinnamon bark.
2. Rim martini glass with sugar.
3. Shake and strain into rimmed glass.
By Leo Robitschek, Eleven Madison Park, New York, NY
1 ounce Zacapa Rum 23
1/2 ounce Amontillado Sherry
3/4 ounce Ceylon Cinnamon Syrup
3/4 ounce lemon juice
1. Combine Zacapa Rum 23, Amontillado Sherry, Ceylon Cinnamon Syrup, and lemon juice in a cocktail shaker filled with ice.
2. Cover and shake until thoroughly chilled.
3. Strain into a highball glass.
4. Top with Champagne.