Celebrate Your Favorite Rum Cocktails with BACARDÍ RUM

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Summer has arrived, and with it comes a perfect excuse to continue to enjoy your favorite summer cocktails! With National Mojito, Daiquiri and Pina Colada Days approaching, it’s important to remember the legacy of these classic cocktails and celebrate by kicking them up a notch with BACARDÍ RUM!



The Piña ColadaNational Piña Colada Day, July 10th

Like most of the legacy cocktail classics, the true origins of the Pina Colada are about as clear as the drink itself. At least three different bartenders from Puerto Rico claim the island’s official beverage as their own. However, what everyone can agree on is that the Pina Colada was created some time in the mid-1950s or early 1960s with the invention of Coco Lopez, a creamy coconut syrup.

On July 10th, escape to the Caribbean with the tried and true classic Piña Colada, made with BACARDI Superior rum. To shake it up this National Piña Colada day, substitute BACARDÍ Superior for your favorite BACARDÍ Flavored Rum; BACARDÍ Limon, BACARDÍ Pineapple Fusion, BACARDÍ Coconut, BACARDÍ Mango Fusion and BACARDÍ Dragon Berry.

BACARDÍ Piña Colada:

BACARDÍ Pina Colada

2 parts BACARDÍ Superior rum
1 1/2 parts fresh coconut water
1 part fresh pineapple juice
3-4 chunks of fresh pineapple
2 tsp caster sugar
Slice of pineapple and pineapple leaf

Place the pineapple chunks into a cocktail shaker and crush them lightly (using a muddler or bar spoon). Then pour in the pineapple juice and coconut water and stir it all up to dissolve the sugar before pouring in the BACARDÍ Superior rum. Fill the shaker with ice cubes and shake until it’s frosted. Next pour the mix into a tall glass over crushed ice. Garnish with a pineapple slice and leaf.


The Mojito – National Mojito Day, July 11th
The Mojito took root in Cuba at a time when most rum was fierce and heavy. Cuban farmers decided to make the rum more palatable with whatever diversions they had on hand – a squeeze of lime, some sugar cane juice, and a handful of mint. In the prohibition era, American’s marveled at this new offspring of the Mint Julep and the classic Daiquiri and adorned the cocktail recipe in the United States.

On July 11th, embrace the nostalgia of the original BACARDÍ Mojito or add some summertime flare with the BACARDÍ Limón Mojito cocktail.

BACARDÍ Superior Mojito

BACARDI Superior Mojito

2 parts BACARDÍ Superior rum
4 lime wedges
12 fresh mint leaves
2 heaped tsp caster sugar
1 part soda water/club soda
Sprig fresh mint to garnish

Gently press together the limes & sugar. Bruise the mint leaves by clapping them between your palms, rub them on the rim of the glass and drop them in. Next, half fill the glass with crushed ice, add the BACARDÍ Superior rum & stir. Top up with crushed ice, a splash of soda and a sprig of mint.


BACARDÍ Limón Mojito
1 1/2 parts BACARDÍ® Limón™
12 fresh spearmint leaves
1/4 lime sliced
1/4 lemon, sliced
2 Tbsp. simple syrup (or 4 tsp. sugar)
Top off with club soda

Muddle mint leaves and lime in a tall glass.
Cover with simple syrup and fill glass with ice.
Add BACARDÍ® Limón™ and club soda; stir well.
Garnish glass with lime wedge and sprigs of mint.


The Daiquirí – National Daiquiri Day, July 19th

The Daiquirí roots date back to 19th century Cuba, to a tiny town named Daiquirí, where the Bacardi Company was founded just a few miles away. In the company’s original archives, there is a handwritten recipe for the original Daiquirí which the company believes was penned by Jennings Cox, the American emigrant who created the cocktail to entertain friends when he ran out of gin. The Daiquirí is a Bacardi trademarked cocktail dating back 130 years.

On July 19th, enjoy the historic original BACARDÍ Daiquiri or add a twist with this specially made BACARDÍ Maestro cocktail recipe.

Original BACARDÍ Daiquirí

Original BACARDI Daiquiri

2 parts BACARDÍ Superior rum
1 part freshly squeezed lime juice
2 tsp sugar

Place sugar and freshly pressed lime juice into a cocktail shaker and stir until the sugar has dissolved. Then pour in the BACARDÍ Superior rum and fill the shaker with half cubed ice, followed by half crushed ice. Place the lid on the shaker and shake vigorously until thoroughly chilled. Finally, strain through a fine tea strainer into a chilled coupette (or cocktail glass).
Silver Lining
2 parts BACARDÍ Gran Reserva Maestro Re Ron
1 part lime juice
Half ounce of orgeat syrup
1 part honey syrup
2 basil leaves
Shaken vigorously
Double strained in to coupe glass and garnished basil leaf


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