Summer Drinks

A few drink recipes perfect for that backyard cookout.

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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.

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