In need of last minute Labor Day cocktail recipes?
Check out two seasonal options from BACARDÍ – the Hotel Nacional made with BACARDÍ Ocho, a dark rum aged for eight years, and the Pomegranate Mojito, a modern spin on a classic mojito made with BACARDÍ Superior light rum.
Both options are refreshing and fruity, easy to make for any budding at-home bartender, and the perfect libations to sip on poolside at any Labor Day bash.
Cheers!
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Hotel Nacional
· 1.5 Parts BACARDÍ Ocho
· 0.75 Parts Pineapple Juice
· 0.5 Parts Apricot Liqueur
· 0.25 Parts Lime Juice
· 0.25 Parts Simple Syrup
· 0.15 Parts Apricot Puree
METHOD:
Shake all ingredients vigorously with plenty of ice. Serve in a coupe glass and garnish with a lime wheel.
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BACARDÍ Pomegranate Mojito
· 1.5 Parts BACARDÍ Superior
· 1 Part Liber & Co. Real Grenadine
· 0.25 Parts Rocks Mix (fresh lime juice and sugar)
· 1 Part Club Soda
· 9 Mint Leaves
Gently muddle green mint leaves with the grenadine in a mason jar. Add the rocks mix, BACARDÍ Superior, and ice and shake for five seconds. Top with club soda and garnish with a fresh mint leaf.
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