Festive Rum Cocktails to Ring in the Holiday Season

EXIMO ESTRELLA
Ingredients:

· 2 parts FACUNDO EXIMO Rum
· ½ part Demerara sugar
· 1 bar spoon Crème de Yvette
· 1 dash Green Strawberry Bitters
· 1 dash Chocolate Bitters
· Garnish: Orange peel

Method: Combine all ingredients and stir with plenty of ice until very cold. Strain into a rocks glass with a large ice cube. Garnish with a zig zag orange peel.

BACARDI COQUITO
Ingredients:

• 2 part BACARDÍ Superior Rum
• 3/4 part of evaporated milk
• 3/4 part of condensed milk
• 1 part coconut creme (preferably Coco Lopez)
• 1 tea spoon of vanilla extract
• 1 pinch cinnamon
• Garnish: coconut flakes & cinnamon sticks

Method: Shake all ingredients vigorously with plenty of ice and strain into a glass mug. Garnish with cinnamon and coconut flakes.

CREME DE VIE (CUBAN EGG NOG)
Ingredients:

• 4 parts Havana Club Añejo Blanco rum
• 8 parts sweetened condensed milk
• 8 parts evaporated milk
• 16 parts sugar
• 8 parts water
• 6 egg yolks
• 1 tsp vanilla

Method: Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves – about 3 minutes. The heat must be just low enough so that the sugar doesn’t caramelize, but yields a thick sugary water. Place the egg yolks in a blender and mix with the condensed milk. Slowly add the evaporated milk and mix completely. Flavor with vanilla. Pour the egg yolk and milk mixture into the sugar-water, and mix together. Finally, stir in the rum.