Cocktails that take the heat off spring + summer
Bacardi is celebrating its 150^th anniversary this year with one long party. What better way to shake up classic rum cocktails than to pair them with spicy foods for that long-awaited leap into spring and summer parties on the patio. Here are three rum-based drinks to enjoy.
 

One of the easiest cocktails is a Daiquiri Cocktail, named after the Daiquiri Iron Mines in Cuba. This cocktail is known as a ‘sour’ and a good way to get the party started by stimulating the appetite. These cocktails can also be paired with spicy dishes, as the refreshing coolness and sweetness offsets the heat of spiced foods and condiments.

Ingredients
2 oz. lime juice (preferably Bacardi Frozen Juice Mix)
1.5 oz. Bacardi White Rum
Lime cartwheel or wedge for garnish
 

Method
Add ice and ingredients to cocktail shaker and shake until chilled, about 15 seconds. Strain into chilled cocktail glass or pour into a highball glass with ice. Serves one.




 

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The Mojito is another cocktail that’s made a really big comeback. One of Cuba’s oldest cocktails, the name mojito comes from the African word meaning ‘little spell’.

Ingredients
1.5 oz. Havana Club Blanco
12 fresh mint leaves
2 tsp.cane sugar
2 wedges of fresh lime
Splash of club soda
Lime wedge and mint sprigs for garnish
 

Method
In a highball glass, gently crush the mint leaves, sugar and the lime with a muddler or the back of a spoon. Fill glass with ice. Add rum and top with club soda.  Garnish with lime wedge and a few sprigs of mint. Serves one.
 

 

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While rum is produced in many places around the world, Jamaica, like Cuba, is on top of the list of rum-producing islands. Food options to pair with these refreshing cocktails can be any island-themed foods with spice rubs, like jerk chicken or jerk pork or even the Cuban version of the hamburger, known as a frita. What makes it different? The addition of ground chorizo, a Spanish-style sausage, mixed with ground beef; plus, it’s either fried or grilled on the BBQ. It’s typically served with a Cuban bun, similar to a hamburger bun, with toppings of tomato, onion and lettuce. And don’t forget the mango salad!

Ingredients
1.5 oz. Appleton Estate Reserve Rum
1 oz. fresh squeezed lime juice
.75 oz. Demerara syrup (1:1 sugar to water)
Dash of Angostura bitters
6-8 mint leaves
Champagne or sparkling wine
Mint sprig for garnish
 

Method
Slightly muddle lime juice and mint leaves in cocktail shaking glass. Add remaining ingredients plus ice. Shake and strain into highball glass filled with fresh ice. Top with champagne and garnish. Serves one.

Cheers!

Patricia Noonan is a freelance food-wine-spirits writer.  She thinks about food and what to pair it with for most of her waking hours. Spirits Critic for www.vintageassememnts.com, Patricia is also a part-time professor at George Brown College, Centre for Hospitality, in Toronto.