A party wouldn’t be complete without a toast to merriment. and while a glass of wine or a snifter of brandy is a welcome choice, making your own cocktails adds a creative spin to any gathering. Tanduay Rum is Filipino favorite and these cocktails using the distilleries offerings are the perfect accompaniment to any party.
Start the party with Cranberry Champagne Rum Punch using Tanduay Asian Rum Silver.
In a pitcher, combine 8 oz Rosé Sparkling Wine, 11 oz Ginger Ale, chilled 2 oz Tanduay Asian Rum Silver and serve in a champagne glass. Garnish it with frozen cranberries and a sprig of fresh rosemary.
Hot Buttered Rum is a classic winter beverage. Bring back summer vibes by using Tanduay Asian Rum Gold. Mix together 1 stick softened unsalted butter, 2/3 cup brown sugar, 3 tsp maple syrup, 1 tsp ground cinnamon, 1/4 tsp each of ground nutmeg and ground clove, 1/2 tsp of vanilla extract and a pinch of salt until homogenous.
In a mug, place 1 tbsp of the butter mixture and mix it with 1 oz Tanduay Asian Rum Gold and 8 oz boiling water and stir until the butter is dissolved. Top with whipped cream and a dash of ground cinnamon.
A mojito is a standard drink in any celebration and Tanduay gives its own twist to this favorite by adding its Boracay Rum Coconut. For the White Christmas Mojito, start by muddling 3 pcs of lime wedges in a shaker. Bruise 10 pcs of mint leaves and add to the lime. Ad 0.5 oz each of lime juice and simple syrup, 1.5 oz of Boracay Rum Coconut, 2 oz coconut cream, and 3 oz cranberry juice. Fill the shaker halfway with ice and shake until ice cold. Strain to a glass rimmed with desiccated coconut and fill up until 3/4 full. Top with club soda and garnish with a sprig of mint or frozen cranberries.
Peppermint mocha is another Christmas favorite, Tanday adds a boozy twist by adding Boracay Rum Cappuccino that blends well with the coffee and chocolate.
In a small sauce pan, whisk in 1 tbsp of unsweetened cocoa powder to 5 oz of heavy cream until fully dissolved. Add 10 oz whole milk and gently heat until it starts to steam. Add 1/4 cup chocolate chips and whisk until fully dissolved. Transfer the mixture into a blender and add 2 oz simple syrup, 0.5oz peppermint extract, 8 oz espresso, and 2 oz Boracay Rum Cappuccino. Blend it until it becomes frothy.
If you prefer something cold, you can put the chocolate milk mixture in the refrigerator and wait for it to cool down. Instead of espresso, use cold brew. Then serve it over fresh ice.
Whichever Tanduay holiday cocktail you plan to make for your celebrations, you and your guests are sure to enjoy them. In creating these cocktails, you bring a part of the Philippines, a country known for celebrating Christmas as early as September, into your own homes during this season of joy.
