Brugal Serves

Ingredients:
50ml Brugal 1888
30ml Grapfruit juice
70ml Cranberry juice
1 Dash Orange bitters

Method
Add all ingredients into a cocktail shaker with ice, shake for 10 seconds, double strain into a Highball with ice and garnish with a grapefruit wedge

Garnish:
Highball
Grapefruit wedge

Ingredients:
45ml Brugal 1888
15ml Peach liqueur
15ml Lime juice
10ml Sugar syrup*
1 Full passionfruit

Method:
Add all ingredients into a cocktail shaker with ice, shake for 10 seconds, double strain into a Lowball with ice and garnishwith a mint sprig

Garnish:
Rocks/Lowball
Mint sprig

*Sugar syrup: Dissolve 1 part sugar with 1 part water. Store for up to 1 month

Ingredients:
50ml Brugal 1888
10ml Banana liqueur
10ml Dry vermouth

Method:
Add all ingredients into a mixing glass, stir for 20 seconds, strain into a Coupette and garnish with a side of banana chips

Garnish:
Coupette
Banana chips

Ingredients:
45ml Brugal 1888
15ml Oloroso sherry
15ml Tonic syrup*
1 Dash Aromatic bitters
50ml Soda
50ml Sparkling wine

Method:
Add all ingredients into a Wine glass and gently stir to preserve fizziness. Add ice and garnish with a rosemary sprig

Garnish:
Wine glass
Rosemary sprig

*Tonic syrup:
Add 3 parts sugar, 1 part Oloroso sherry, 1 part cane sugar, 1 slice orange peel, 1 cinnamon stick and simmer in until sugar is dissolved. Strain and store for up to 1 month

Ingredients:
40ml Brugal 1888
15ml Lime juice
15ml Orange juice
15ml Honey syrup*
1 Dash Aromatic bitters
Top up with Sparkling wine

Method
Add first 5 ingredients into a cocktail shaker with ice, shake for 10 seconds, double strain into a Highball with ice, top upwith sparkling wine and garnish with a lime wedge

Garnish:
Highball
Lime wedge

*Honey syrup: Dissolve 2 parts honey with 1 part water. Store for up to 1 month

Ingredients:
40ml Brugal 1888
20ml Dark cacao liqueur
30ml Cream
2 Dash Saline solution*

Method:
Add all ingredients into a cocktail shaker with ice, shake for 10 seconds, double strain into a Martini glass and garnishwith grated nutmeg

Garnish:
Martini
Grated nutmeg

*Saline solution:
Mix 80gr water with 20gr salt and store in a dash bottle

Ingredients:
50ml Brugal 1888
10ml P.X Sherry
2 Dash Chocolate bitters

Method
Add all ingredients into a mixing glass and stir for 20 seconds, strain into a Lowball and garnish with a cacao chocolatebite.

Garnish:
Rocks/ Lowball
Cacao chocolate

Ingredients:
45ml Brugal 1888
15ml Coffee liqueur
30ml Espresso
5ml Sugar syrup

Method:
Add all ingredients into a cocktail shaker with ice, shake for 15 seconds, double strain into a Martini glass and garnishwith 3 coffee beans.

Garnish:
Martini
3 Coffee beans

Fun fact: You never garnish with 2 coffee beans, gives bad luck, always 3 or none. The 3 beans represents wealth, health and happiness

Ingredients:
50ml Brugal 1888
10ml Orange liqueur
20ml Lime juice
10ml Cane syrup
1 Bar Spoon Maraschino liqueur
1 Dash Angostura bitter

Method:
Add all ingredients into a cocktail shaker with ice, shake for 10 seconds, double strain into a Coupette with a sugar rim

Garnish:
Coupette
Sugar rim

Ingredients:
35ml Brugal 1888
20ml Pineapple syrup*
2 Dash Orange bitters
Top up with Sparkling wine

Method:
Build in a flute; add first 3 ingredients, mix them well and top up with sparkling wine, gently stir to incorporate the fizzinto the cocktail, garnish with an orange twist

Garnish:
Flute
Orange twist

*Pineapple syrup: 1 part pineapple, 1 part cane sugar and 1 part water, heat in pan until sugar dissolves, let cool at room temperature, strain and store for up to 1 month

Ingredients:
50ml Brugal 1888
10ml Lime juice
5ml Maple syrup
1 Dash Angostura bitter
Top up with Ginger ale

Method
Add first 4 ingredients into a cocktail shaker with ice, shake for 10 seconds, double strain into a Highball filled with iceand top up with ginger ale. Garnish with a lime twist

Garnish:
Highball
Lime twist