Lifestyle

Published on August 23rd, 2019 | by Darren Paltrowitz

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6 “National Rum Month” Recipes Courtesy Of Trinidad & Tobago’s Popular Spirit “Zaya Rum”

National Rum Month 2019 is still here, and we are still officially in the midst of summer for a few more weeks. So there are still many reasons to imbibe, both for celebratory and relaxation purposes.

Zaya Gran Reserva Rum is produced in Trinidad and Tobago, known as the “Land of the Hummingbird.” It is believed these extraordinary birds contain the souls of the native ancestors. This celebrated symbol of the country can be found on the national coat of arms, currency and passport. Like the hummingbird, Zaya’s extraordinary blend of rare rums — all of which aged up to 16 years — captivate the senses with their vibrant and alluring island experience and sensibilities.

Courtesy of Zaya Rum, below are 6 fun cocktail recipes which you can easily create at home. More on Zaya Rum can be found online by visiting www.infiniumspirits.com/brands/zaya.

Moroccan Summer
Courtesy of Gil Grosman at Local 92 NYC

“As a child, after a big meal my grandma used to give us Moroccan mint tea and a piece of chocolate. This cocktail is my recollection of this dessert. Zaya Rum, aged 16 years, is perfect for this cocktail because of its unique taste notes of chocolate, dried fruits, caramel and honey.” – Gil Grosman

Ingredients:
– 2 oz. Zaya Rum
– ¼ oz. Cynar
– ¾ oz. Fresh Lime Juice
– ¾ oz. Moroccan Tea Syrup (house made)*
– 2 Dash Orange Bitters
– Pinch of Salt
– Fresh Mint and Dehydrated Lemon & Lime

Method:
– Place all the ingredients in a shaker tin and shake vigorously.
– Strain over ice and garnish with mint, lemon/lime.

Summer Of Tiki

Ingredients:
– 1.5 oz. of Zaya Rum
– ½ oz. of Templeton Rye 4 year
– ¾ oz. of lime juice
– 1 oz. of pineapple juice
– ½ oz. of simple syrup
– ½ oz. of cinnamon syrup

Method:
– Add all ingredients into shaker except the Templeton Rye.
– Shake then strain into pilsner glass with crushed ice.
– Float Templeton Rye on top.
– Garnish and enjoy.

Berry Delicious Daiquiri
Courtesy of Natalie Migliarini from Beautiful Booze

Ingredients:
– 2 oz. Zaya Rum
– 1 oz. lime juice
– ½ oz. simple syrup
– ½ cup mixed fresh berries

Method:
– Combine all ingredients in a cocktail shaker with ice.
– Shake hard to chill and combine ingredients.
– Fine strain into a coupe glass.
– Garnish and enjoy.

Zayan Tiki Time
Courtesy of Natalie Migliarini from Beautiful Booze

Ingredients:
– 2 oz. Zaya Rum
– 1 oz. lime juice
– 1 oz. pineapple juice
– 2-3 dashes of orange bitters
– ½ oz. grenadine

Method:
– Combine Zaya Rum, lime juice, pineapple juice and orange bitters in a cocktail shaker with ice.
– Shake hard to chill and combine ingredients.
– Strain into a Collins glass over fresh ice.
– Float grenadine on top.
– Garnish and enjoy.

The Liming Hour
Created by Hattie McKay from Lot No. 3 in Bellevue, Washington

Ingredients:
– 0.75 oz. Novo Fogo Silver Cachaça
– 0.75 oz. Plantation Stiggins’ Fancy Pineapple Rum
– 0.75 oz. lime juice
– 0.50 oz. toasted coconut syrup
– 0.25 oz. ginger syrup

Directions:
– Combine everything and shake
– Strain the drink
– Serve in a coupe glass
– Add cherry and lime wedge as garnish

The Drifter

Ingredients:
– ½ part Fernet-Branca
– 1 ½ part spiced rum
– 1 part pineapple juice
– ½ part simple syrup
– 2 dashes Angostura Bitters

Method:
– Combine all ingredients in a cocktail shaker with ice.
– Shake vigorously and strain into a fluted Collins glass.
– Garnish with pineapple fronds and 4 drops of bitters.


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About the Author

is a New York resident (and Long Island native) with over 15 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. In the years following, he worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Loudness, Rachael Yamagata, and Amanda Palmer.Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Format Magazine, Businessweek, The Improper, the L.A. Times, and the Jewish Journal. He has been a member of the SATW and the IFWTWA organizations as a food and travel writer.Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host the recently-launched "Paltrocast With Darren Paltrowitz" podcast, as co-produced with PureGrainAudio.


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