Suns Out, Rums Out: 4 Grilled Fruit Cocktail RecipesBy Angelica Malin
With the weather hotting up, we’re bringing you 4 fruit-based cocktails for your summertime sippin’. This fabulous quartet, all featuring BACARDÍ Spiced and Rhum Barbancourt are the perfect excuse to swap your sausages and chicken wings for some delicious fruit, as you take your cocktails to the next level with a grilled garnish.
BBQ’d Banana Daquiri
This thirst-quenching cocktail is rich in flavours of caramelised banana which pairs really well with classic barbecued food and brings out the sensational aromatic notes from the BACARDÍ Spiced rum. Super simple to prepare and easy to share.
Ingredients for Four Drinks:
– 200 ml BACARDÍ Spiced
– 100 ml Lime Juice
– 8 tsp Sugar (Demerara works brilliantly)
– 2 BBQ’d Bananas slice (Cut lengthways)
– 4 pinch of cinnamon (optional)
– 4 cups of ice or 130g
Method:
1. Add all ingredients to a blender (may need to do in two batches depending on blender size)
2. Add ice (1 cup or 130g) or 4 cups for a group serve
3. Blend until smooth, and then pour.
4. Garnish: Slice of BBQ’d Banana or Chargrilled Lime Wedge
Glass: Tumbler or large wine glass, jug for group serve.
Spiced Peach Iced Tea
One for any foodie, this mix of complementary and contrasting flavours balance to create a whole new rum experience. On the first sip, you hit the fresh aromatics of BACARDÍ Spiced followed by the dryness of the tea notes, creating a perfectly balanced cocktail. This cocktail works so well with any glazed BBQ food and leaves a moreish finish that is so easy to drink.
Ingredients for Four Drinks:
– 200ml BACARDÍ spiced
– 120ml MONIN Peach Tea syrup
– 400 ml Soda Water
– 4 grilled peach wedges
Method:
1. Add to ice-filled glass, BACARDÍ Spiced, MONIN Peach Tea syrup
2. Stir
3. Top with Soda Water and stir again
4. Garnish: Slice of BBQ’d Peach and sprig of mint
Alternative if you can’t get hold of MONIN Peach Tea Syrup, use Lipton Peach Iced Tea and a splash of soda.
Glass: Highball glass or a jug for group serve.
Spiced and Grilled Pineapple
Simplicity is golden and this cocktail for one or many is so easy to make. Burnt sugar notes seamlessly come through with the charred pineapple and naturally marries harmoniously with BACARDÍ spiced. Take this paired with the refreshing pineapple juice and you’ve got an ideal rum cocktail where the rum shines but doesn’t dominate.
Ingredients for Four Drinks:
– 200ml BACARDÍ Spiced
– 600ml Chilled Pineapple Juice
– x4 Grilled Pineapple Wedges
Method:
1. Fill a highball glass (or jug) with cubed ice or jug for group serve
2. Pour in the BACARDÍ Spiced
3. Add in the chilled pineapple juice and gently stir
4. Place pineapple wedge on the grill and flip continuously until it has charred grill lines on both sides
5. Add your grilled pineapple garnish to the cocktail
Glass: Highball, jug for a group
Barbancourt Bonanza
This cocktail is sweet in flavours of the passionfruit syrup which pairs really well with dessert and brings out the green notes of fresh sugar cane juice and eucalyptus with the Barbancourt Blanc. A really easy drink to enjoy with friends
Ingredients for Four Drinks:
– 200ml Barbancourt Blanc
– 120ml Cupuassu and Sapodilla Syrup
– 120ml Coconut water
– 160ml Sugar Cane juice
– 60ml Passionfruit syrup
– 4 Lime wedges
Method:
1. Fill a highball glass (or jug) with cubed ice or jug for group serve
2. Add all ingredients to a blender
3. Add in the chilled pineapple juice and gently stir
4. Garnish with physalis and sugar cane web to the cocktail
Glass: Highball, jug for a group
