Ron Abuelo Rums has asked 12 mixologists throughout the U.S. to create signature cocktails as a toast to this 2012 holiday season!
This year, since consumers celebrate the occurrence of the same month, date, year as one of the luckiest days of the year, take your pick of Ron Abuelo’s 12 fabulous cocktails (recipes below) and enjoy them on 12/12/12 and throughout the holiday season. All cocktails were created using Ron Abuelo 12 Años – a fine dark aged rum from Panama – and are inspired by this year being the Year of the Dragon.
Dragon’s Heart
Created by mixologist Ektoras Binikos of Art & Spirit Mixology (New York, NY)
1 1/2 oz of Ron Abuelo 12 Años
1/2 oz of Domain de Canton
3/4 oz of Mezcal
3/4 oz of Elderflower Cordial
Syrup (* mint/citrus syrup)
1 1/2 oz of Blood Orange Juice
3 Lime Wedges 5 drops of Angostura Bitters In a shaker muddle lime wedges, elderflower cordial and 3 drop of bitters. Add ice, Ron Abuelo 12 Años, Domain de Canton, mezcal and blood orange juice. Shake vigorously and strain into a martini glass. Garnish with 2 drops of Angostura bitters and a blood orange slice.
*For the Mint/Citrus syrup (optional) 1 bunch mint, approximately 3 ounces, rinsed, with roots trimmed. 2 tablespoons each: fresh lemon, orange and lime juice. 2 cups sugar 1 cup water Place the mint, juice, sugar and water in a small saucepan stir and bring to a gentle boil over medium-high heat. Reduce the heat and simmer until the sugar is completely dissolved and syrup is slightly thickened, about 5 minutes. Remove from heat and let cool. Remove the mint and transfer to an air-tight container. Refrigerate syrup until ready to use. Can be made up to 2 weeks in advance.
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Never Wake a Sleeping Dragon
Created by mixologist Hal Wolin of A Muddled Thought (New York, NY)
2 oz Ron Abuelo 12 Años
1/2 oz Carpano Antica Sweet Vermouth
1/2 oz Scotch (preferably 10 year old)
2 Dashes Bittermens Hellfire Habanero Shrub*
2 Dashes Bittermens Xocolatl Mole Bitters*
Add all ingredients to a mixing glass filled with ice. Stir gently and strain into coupe or cocktail glass. Garnish with half a habañero pepper.
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A Bittersweet Affair
Created by mixologist Marcos Tello of Tello Demarest Liquid Assets (Los Angeles, CA)
1 1/2 oz Ron Abuelo 12 Años
3/4 oz Aperol
3/4 oz Passion Fruit Syrup*
1/2 oz Fresh Squeezed Lime Juice
Combine all ingredients into an ice-filled shaker. Shake hard for 8-10 seconds, then strain into a chilled cocktail glass. Garnish with grapefruit peel. For the enthusiast, start by cutting a long swath of grapefruit peel and express the oils over the drink and place lightly on top.
*Passion Fruit Syrup: Combine equal parts passion fruit puree (preference: Funkin Fruit Puree) and demerara sugar (alternatively, use sugar in the raw or other course grain sugar). Stir until sugar is completely dissolved. Bottle in air tight container and store in refrigerator.
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Bearded Dragon
Created by mixologist Fred Sarkis of Sable Kitchen & Bar (Chicago, IL)
2 oz Ron Abuelo 12 Años
3/4 oz Yellow Chartreuse
1/4 oz Dolin Dry Vermouth
2 dashes Angostura Bitters
1 small dash Tabasco Sauce
Stir all ingredients in a mixing glass filled with ice. Strain into a chilled cocktail glass with half a rim of fresh cracked black pepper and course ground salt. Garnish with a lemon twist.
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Hic Sunt Dracones (Here Be Dragons
Created by mixologist Greg Best of Holeman & Finch (Atlanta, GA)
1 1/2 oz Ron Abuelo 12 Años
1/2 oz Yellow Chartreuse
1/2 oz fresh Pineapple juice
1/2 oz fresh Lime juice
1 dash of Bitter Truth Lemon Bitters
1 seeded ring of Jalapeño
Shake all ingredients vigorously in a shaker filled with ice. Double strain into a coupe glass and garnish with a small sprig of spearmint.
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Catherine’s Cup
Created by mixologist Kevin Burke of Colt & Gray (Denver, CO)
2 oz Ron Abuelo 12 Años
1/2 oz Orgeat Syrup
1/4 oz Orange Liqueur
1dash Angostura Bitters
Add the Ron Abuelo 12 Años, syrup, orange liqueur and bitters to the base of a julep tin. Stir briefly to combine, then fill with crushed ice. Using a bar spoon begin to churn the mixture thoroughly chilling and diluting the cocktail. Add more crushed ice to top over the tin and briefly place the cocktail in the freezer to set the ice and frost the glass. Garnish with a generous mint sprig and a fine grating of a coffee bean and serve with a straw.
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Ron’s Favorite Flip
Created by mixologist Michael C. Young of Red 7 (Austin, Texas)
1 1/4oz Ron Abuelo 12 Años
1 1/4 oz Tawny Port
3/4 oz Ginger Simple Syrup
3/4 oz Orange Juice
1 dash of Cinnamon
Whipped Cream Add all ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into a rocks glass and garnish rim of glass with 1/2 peeled apricot.
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The Conqueror
Created by mixologist Amber West of Central 214 (Dallas, TX)
1 3/4 oz Ron Abuelo 12 Años
1/2 oz Pierre Ferrand Cognac Ambre
1/2 oz Grand Marnier
3/4 oz honey syrup
1/2 oz fresh lemon juice
Put all ingredients into shaker tin and shake vigorously to make sure the liquid is very cold. Strain into a martini glass and garnish with a lemon peel.
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Barriles
Created by mixologist Al Sotack of Franklin Investment & Mortgage Company (Philadelphia, PA)
1 ½ oz Ron Abuelo 12 Años
½ oz Lairds Apple Brandy Bottled in Bond
1 oz Punt e Mes vermouth
1 teaspoon Benedictine
1 dash Fee’s aromatic bitters
Pour all ingredients into a mixing glass filled with ice and stir gently. Strain into a chilled glass with ice and garnish with a lemon twist.
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Fire of the Dragon
Created by Eddie Paris, mixologist at 88 Wharf (Boston, MA)
2 oz Ron Abuelo 12 Años
3 oz Fresh Orange Juice
1/2 oz Fresh Lemon Juice
2 Dashes Tabasco Sauce
Add all ingredients to shaker filled with ice. Serve in rocks glass rimmed with a 1/2 salt, 1/2 sugar mix.
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Calm Before The Storm
Created by Eddie Paris, mixologist at 88 Wharf (Boston, MA)
2 oz Ron Abuelo 12 Años
6 oz ginger beer
1/2 oz Freshly squeezed lime juice
Splash Fresh Orange Juice
1/2 teaspoon Freshly grated ginger
Fill shaker with ice. Grate ginger over ice and add rum, lime juice and orange juice. Shake. In a rocks glass, pour ginger beer over fresh ice. Strain shaken rum and ingredients over the ginger beer. Garnish with candied ginger ribbon.
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Season of Mist
Created by George Carney, professional mixologist (New York, NY)
2 oz Ron Abuelo 12 Años
3/4 oz dragon fruit puree
3/4 oz Poor Man’s Kitchen
5 spice syrup
1/2 oz lime juice
2 healthy dashes of Yuzu Bitters (such as Miracle Mile brand)
Add all ingredients to a shaker filled with ice. Shake vigorously and double strain into a rocks glass (no ice, serve up).
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