Aug 14, 2015

National Rum Day

Get in the spirit and celebrate National Rum Day on August 16th with Zacapa Rum 23. Hailing from Guatemala, Zacapa Rum is a rich and complex rum that has a smooth and delicious flavor profile that lends itself to both sipping neat or on the rocks or mixing in inventive cocktails.

New York City mixologist Jane Danger has crafted a few Tiki-inspired recipes made with the barrel-aged rum that are sure to add a vacation vibe to your soiree.

Sugar Cane Honey Magik

Sugar Cane Honey Magik

1       50 ml Zacapa Rum 23 Bottle
2 ½ oz   Toasted Coconut Almond Cream*
¾ oz    Pineapple Juice
Almonds and Orchid for Garnish

Cocktail Preparation

Add Toasted Coconut Almond Cream and pineapple juice to a cocktail shaker. Whip until incorporated. Pour into a large footed glass. Top with crushed ice. Pour 50 ml Zacapa Rum 23 bottle in, use as garnish. Top with more crushed ice; add a colorful straw, orchid and 3 almonds to garnish.

Ideal Serving Glass: Large Footed glass

Toasted Coconut Almond Cream Ingredients:
1 pound      Almond Flakes
1 quart       Water
1 tsp           Almond Extract
1 cup          Sugar
8 oz Sweetened Condensed Milk

Toasted Coconut Almond Cream Preparation:
Add all ingredients to a large saucepan. Bring to a simmer. Take off heat.
Let rest 15 minutes. Blend until smooth.

White Oak Sling

White Oak Sling


1¼ oz   Zacapa Rum 23
¼ oz     Herbal Liqueur
1¼ oz   Cherry Cola Syrup
½ oz     Pineapple Juice
½ oz     Lemon Juice
Cherry Orange Flag and Cinnamon Stick for Garnish


Combine Zacapa 23, herbal liqueur, cherry cola syrup, pineapple and lemon juices into a cocktail shaker. Whip shake. Strain contents into a Collins glass over crushed ice. Garnish with cherry orange flag and a cinnamon stick.

Ideal Serving Glass: Collins glass

Contessa Royal

Contessa Royal

1½ oz       Zacapa Rum 23
1 oz          Cold Press Green Apple Juice
¾ oz         Lime Juice
½ oz         Jalapeño Honey
2 dashes Rosemary Tincture
Sparkling Wine for Top
Green Apple Slice and Rosemary Sprig for Garnish


Combine Zacapa Rum 23, cold press green apple juice, lime juice, jalapeño honey and rosemary tincture into a cocktail shaker with ice. Shake well. Strain into a double rocks glass over a large piece of ice. Top with sparkling wine. Garnish with one green apple slice and rosemary sprig.

Ideal Serving Glass: Double Rocks Glass