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TASTE SAINT LUCIA
COCKTAILS
CHAIRMAN'S JULEP
Ingredients
2 oz. Preferred Chairman's Reserve
6-8 leaves + generous sprigs of mint
1/4 oz simple or cane syrup
Method
Add mint and syrup to julep tin and lightly muddle. Add rum and crushed ice and give a stir. Top with more crushed ice and garnish with a bouquet of mint.
CHAIRMAN'S OLD FASHIONED
Ingredients
2 oz. Preferred Chairman’s Reserve Rum
1 teaspoon sugar
3 dashes of Angostura bitters
Large orange zest
Method
Muddle the sugar and bitters in an old-fashioned glass. Add large piece(s) of ice and add Chairman’s Reserve Rum. Stir gently and finish with a twist of a large orange zest.
MAI TAI
Ingredients
1 oz. Chairman’s Reserve Rum
1 oz. aged Rhum Agricole
½ oz. Créole Shrubb (or other orange liqueur)
1 oz. fresh lime juice
½ oz. orgeat (almond syrup)
Method
In a mixing glass, pour Chairman’s Reserve Rum, aged Rhum Agricole, Créole Shrubb, fresh lime juice, orgeat, sugarcane syrup over 2 cups of fresh crushed ice. Shake hard and pour unstrained into a double old-fashioned glass. Sink your spent lime shell in the drink, and garnish with a mint sprig.
CABLE CAR
Ingredients
2 oz. Chairman’s Reserve Spiced Rum
1 oz. Créole Shrubb (or other orange liqueur)
1 oz. fresh lemon juice
Method
Add all ingredients to shaker tin or glass. Shake with ice and strain into a stemmed cocktail glass rimmed with cinnamon and sugar (if desired).
BLUEBIRD BY DANILO
