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Vodka and Rum Cocktails

Vodka

Bloody Mary

Ingredients:

2 oz. vodka
4 oz. tomato juice
2 dashes Worcestershire sauce
4 dashes Tabasco sauce
1/4 lemon
salt and pepper
celery stalk
olives
lime wedge

Tools:

shaker
strainer
highball glass
citrus squeezer

Fill a shaker half full of ice. Combine 2 oz. vodka, 4 oz. tomato juice, the juice of 1/4 lemon, 2 dashes Worcestershire sauce, 4 dashes Tabasco sauce and a pinch of salt and pepper. Shake and strain into a highball glass over new ice. Garnish with a celery stalk, olive spear and lime wedge.

Note: The Vesper martini (see the Gin section) also contains vodka.

Rum

Bacardi Limón Kiwi Berry Sparkler

1 part Bacardi Limón Kiwi Berry Infusion (see recipe, below)
2 parts lemon-lime soda

To make infusion, cut up 6 whole strawberries and 3 whole kiwis. Place in an airtight container, add a whole bottle of Bacardi Limón. Store for 2 days before using.

To make the cocktail, mix 1 part infusion and 2 parts lemon-lime soda. Garnish with fresh fruit.

Spanishtini

Ingredients:

2 oz. coffee liqueur
3/4 oz. crème de cacao
3/4 oz. Cointreau
2-1/2 oz. chilled black coffee
1/2 oz. Bacardi 151
sugar
heavy cream
cinnamon
nutmeg
chocolate

Tools:

cocktail glass
shaker
strainer
matches
grater

In a shaker, combine 2 oz. coffee liqueur, 3/4 oz. crème de cacao, 3/4 oz. Cointreau, and 2-1/2 oz. chilled black coffee. Shake vigorously and let stand. Pour 1/2 oz. Bacardi 151 into a cocktail glass with a sugared rim. Strike a match, let the sulphur burn off and carefully light the 151 on fire. Rotate the glass at a 45-degree angle, letting the flames caramelize the sugared rim. Sprinkle in nutmeg and cinnamon over the flames. Extinguish the fire and strain the contents of the shaker into the glass. Top with heavy cream and garnish with cinnamon and grated chocolate.

Mojito

Ingredients:

2 sprigs fresh mint
1 oz. simple syrup
3/4 oz. fresh lime juice
1-1/2 oz. Bacardi Silver rum
soda water

Tools:

mixing glass
Collins glass
citrus squeezer
muddler
shaker
strainer

Start with a sprig of mint in the bottom of a glass. Add 1 oz. simple syrup and 3/4 oz. fresh-squeezed lime juice and muddle the mixture. Add 1-1/2 oz. Silver rum and shake well with ice. Strain over new ice in a Collins glass to remove the muddled mint pieces. Top it off with soda water and garnish with a mint sprig.

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