Give new life to a classic cocktail with Brugal 1888’s Negroni Sibarita. (©Brugal 1888)
By Jennifer McKee
May 13 is World Cocktail Day. Raise a glass to these recipes that have you sampling spirits from across the globe.
Produced in the Dominican Republic, Brugal 1888 creates its depth of flavor by double-aging its rum in bourbon and sherry casks. The vanilla, red fruit and toffee notes, combined with cocoa and natural oak spice, offer a great depth of flavor perfect for updating your Negroni recipe.
Negroni Sibarita
35 ml Brugal 1888
15 ml Aperol
15 ml Lillet Blanc
Dash peach bitters
Stir ingredients together and garnish with grapefruit peel.
Tepache is a traditional Mexican drink that dates to pre-Columbian Mexico and was popular with the Nahua people of central Mexico. The Las Brisas Hotel Collection, a Mexican hotel brand renowned for its hospitality, shares its recipe for a Tepache Pina Colada, made with homemade tepache. Start early—it needs time to steep.
Tepache Pina Colada
4 pieces of pineapple peels
2 pieces of cinnamon bark
2 whole cloves
5 liters of water
500 grams of unrefined sugar (preferably piloncillo)
Instructions for tepache
Combine all ingredients in a jar and let sit for three days. Then strain and add ice.
Instructions for the Tepache Pina Colada
Combine 3 ounces of the tepache with an ounce of pineapple juice, 2 tablespoons of grated coconut and your favorite rum. Serve in a margarita class and garnish with a fresh slice of pineapple.
Also in Mexico is Cancun’s luxurious NIZUC Resort & Spa. Try this recipe for its IK Margarita.
IK Margarita
2 oz. Silver Tequila Centenario
1 oz. habanero-infused simple syrup
1 cup sugar
1 cup water
1 habanero chile, halved
1 oz. fresh lime juice
0.75 oz. triple sec
Salt and chili powder for rim
Instructions for the habanero-chili syrup
Combine the water and the sugar in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. Add the habanero chili and continue to heat, bringing the syrup to a light boil. Cover, reduce heat and allow to simmer for about 15 minutes. Remove from the heat and allow to cool and steep in the covered pan for about an hour or until it reaches your preferred taste. Strain out the habanero and bottle under a tight seal. Store in the refrigerator, it should keep for about two weeks.
Rim your favorite glass with chili powder and salt and set aside. Pour the tequila, lime juice, habanero syrup and triple sec into a cocktail shaker and add a handful of ice cubes. Shake vigorously for 10-15 seconds.
Strain the preparation into the rimmed glass full of ice and add a lime wedge with a slice of habanero as a garnish.
For the spirit of the Indian Ocean, the Baros Maldives in The Maldives presents this breezy Palm Mojito.
Palm Mojito
40 ml Bacardi White rum
20 ml Malibu rum
40 ml coconut cream
15 ml simple syrup
10 ml lime juice
10 mint leaves
Muddle mint, lime juices and simple syrup in a highball glass. Add in crushed ice, Bacardi, Malibu and coconut cream and shake until mixed. Garnish with a sprig of fresh mint.
With the return of spring comes the return of the farmers market, and Broken Shed Vodka is pairing its pristine, New Zealand-made spirit with the season’s freshest fruits. Broken Shed is crafted from a blend of two of New Zealand’s purest waters with natural protein whey that’s distilled three times—so it’s naturally good for you.
Apple Shed Tini
1 oz. Broken Shed Vodka
1 oz. Green Apple Schnapps
0.25 oz. lemon juice
Add all ingredients into a shaker with ice. Shake and strain into chilled martini glass and garnish with slices of green apple.
Georgia Peach Bellini
2 oz. Broken Shed Vodka
1 oz. Peach Schnapps
1 oz. peach puree or nectar
1 tsp. lemon juice
Fill a shaker with ice and add Broken Shed Vodka, Peach Schnapps and peach puree or nectar. Next, add one teaspoon of lemon juice and shake, then strain into a rocks glass. Top the cocktail with a splash of Prosecco and garnish with a slice of peach.
Find inspiration in the cocktail cultures of Spain and Italy through 1800 Tequila’s expressions. These creative cocktails use 1800’s Cristalino and Silver products.
Granada Highball
1.5 oz. 1800 Cristalino
1 oz. pomegranate juice
0.5 oz. simple syrup
Combine all ingredients in a highball glass, stir to incorporate and top with soda. Garnish with a lime wheel and pomegranate seeds.
Passion Spritz
1 oz. 1800 Silver
0.75 oz. passion fruit liqueur
0.75 oz. Italian bitters
2 oz. sparkling wine
Combine all ingredients in a wine glass and garnish with an orange slice.
A true American experience, Garrison Brothers Distillery became the first legal bourbon distillery in Texas in 2010. The family-owned brand uses only premium ingredients in crafting its high-quality spirits, which range from single-barrel and small-batch bourbon to luxe offerings such as Balmorhea and The Cowboy. Its newest, HoneyDew, is infused with 100 percent Texas-made Burleson’s wildflower honey.
Born to Bee Wild
1.5 oz. Garrison Brothers HoneyDew Bourbon
0.5 oz. elderflower liqueur
0.5 oz. hibiscus syrup
0.75 oz. fresh lemon juice
2 dashes vanilla bitters
Bar spoon crème de violet
Combine all ingredients in a shaker and hard shake. Double strain over a rocks glass over fresh ice and garnish with dried hibiscus and edible flowers.
Hye Tai
1.5 oz. Garrison Brothers Small Batch Bourbon
0.25 oz. Diplomatico Reserva
0.25 oz. Oloroso Sherry
0.25 oz. apricot liqueur
0.5 oz. fresh lemon juice
0.25 oz. fresh lime juice
0.75 oz. fresh pineapple juice
0.75 oz. Orgeat
Bar spoon Pimento Dram
Combine all ingredients in a shaker and hard shake. Double strain into a hurricane glass or tiki mug over pebble ice. Garnish with a dehydrated pineapple wheel and pineapple leaf.
