Nicaraguan Mai Tai
INGREDIENTS:
2 oz Flor de Cana 7 Year Grand Reserve Rum
3/4 oz lime juice
1/2 oz triple sec
1/2 oz almond syrup
1/4 oz vanilla simple syrup
DIRECTIONS: Build in pitcher and stir to combine. Pour over ice in glass and garnish with orange and lime wedge.
Sparkling Croft Sangria
INGREDIENTS:
2 1/2 oz Croft PINK Port
1/2 oz pisco brandy
1/2 oz vanilla simple syrup
2 oz dry cava
1 orange wedge
1 lemon wedge
1 strawberry
4 mint leaves
DIRECTIONS: Muddle fruit and mint in pitcher. Add in order, Croft pink port, vanilla syrup and cava.
Stir to combine. Pour into glass over ice and garnish with mint sprig top.
Firecracker
INGREDIENTS:
2 oz Flor de Cana 7 Year Grand Reserve Rum
1/2 oz simple syrup
3 dashes Peychaud Bitters
1 dash Lucid Absinthe Superieure
DIRECTIONS: Combine ingredients in pitcher. Add ice to chill and dilute.
Pour into salt rimmed rocks glass and garnish with large lemon twist.
