Turn this year’s National Rum Day into a fire-breathing frenzy with Ron Abuelo’s dragon-inspired cocktails in honor of Chinese astrology’s Year of the Dragon. Spice up the end of August with these juicy cocktails as they’re sure to kick-start any party with a splash of heat that will make you forget that summer’s nearly over. Make the most of these last few days of the purest summer warmth with a Ron Abuelo dragon cocktail in your hand – hopefully the only kind of hangover it’ll cause is one that can keep us cozy (and tan!) well into the fall. Cheers!
2 oz. Ron Abuelo 12 Años
¾ oz. Yellow Chartreuse
¼ oz. Dolin Dry Vermouth
2 dashes Angostura Bitters
1 small dash Tabasco sauce
Stir everything together 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.
1 ¾ oz. Ron Abuelo 12 Años
½ oz. Pierre Ferrand Cognac Ambre
½ oz. Grand Marnier Cordon Rouge
¾ oz. honey syrup
½ 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.
1 ½ oz. of Ron Abuelo 12 Años
½ oz. of Domain de Canton
¾ oz. of mezcal
¾ oz. of elderflower cordial, syrup (*mint/citrus syrup)
1 ½ 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 Year Old, 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.