As friends and family gather to celebrate the holidays and ring in the New Year, spark your festivities with the EXIMO Estrella. Combining a spoonful of Crème de Yvette, Demerara sugar, and a dash of both chocolate and green strawberry bitters, culminates to form a flavorful libation. The sweet aroma of toffee, caramel and bittersweet chocolate of FACUNDO EXIMO rum complements the intricacies of the cocktail, making it the perfect nightcap this winter.
As an alternative, for anyone looking for a traditional cocktail staple this holiday season – celebrate the Puerto Rican way with the BACARDÍ Coquito. Made with BACARDÍ Superior – the world’s most awarded rum – the BACARDÍ Coquito combines creamy tropical ingredients with a gash of cinnamon and vanilla extract to create a festive cocktail beloved across the Caribbean.
Similarly, for the Cuban spin on classic egg nog – look no further than the Crème de Vie cocktail made with HAVANA CLUB Añejo Blanco rum. Meant to be served in a large format and consumed with family and friends, this spiced drink will perk up even the grayest of winter days and is the perfect companion to watch the snow fall or huddle around the Christmas tree.
2 parts FACUNDO EXIMO Rum
½ part Demerara sugar
1 bar spoon Crème de Yvette
1 dash Green Strawberry Bitters
1 dash Chocolate Bitters
Garnish: Orange peel
Method: Combine all ingredients and stir with plenty of ice until very cold. Strain into a rocks glass with a large ice cube. Garnish with a zig zag orange peel.
2 part BACARDÍ Superior Rum
3/4 part of evaporated milk
3/4 part of condensed milk
1 part coconut creme (preferably Coco Lopez)
1 tea spoon of vanilla extract
1 pinch cinnamon
Garnish: coconut flakes & cinnamon sticks
Method: Shake all ingredients vigorously with plenty of ice and strain into a glass mug. Garnish with cinnamon and coconut flakes.
Crème de Vie (Cuban Egg Nog)
4 parts Havana Club Añejo Blanco rum
8 parts sweetened condensed milk
8 parts evaporated milk
16 parts sugar
8 parts water
6 egg yolks
1 tsp vanilla
Method: Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves – about 3 minutes. The heat must be just low enough so that the sugar doesn’t caramelize, but yields a thick sugary water. Place the egg yolks in a blender and mix with the condensed milk. Slowly add the evaporated milk and mix completely. Flavor with vanilla. Pour the egg yolk and milk mixture into the sugar-water, and mix together. Finally, stir in the rum.