bacardi holiday handbook

8/14/2019 Bacardi Holiday Handbook

1/13


2/13

BACARDIRAZZ Chocolate Fondue

4 3 oz. chocolate bars

1 cup heavy cream

4 Tbsp.BACARDI RAZZ

In a saucepan or fondue pot, combine all ingredients.

Stir over a low ame until melted. Dip in fresh strawberries,

fresh bananas, graham cookies or marshmallows.


3/13

Stock your bar for the holiday season with the

worlds most celebrated spirit BACARDI Rum.

Look inside to nd everything you need to know to

make your own classicBACARDI Rum cocktails

and delicious desserts.

Wrap your holiday

favorites in delicious

BACARDI RAZZ

Chocolate Fondue.


4/13

BACARDI Select Double-Chocolate Rum Cake

1 cupBACARDI Select Rum

1-18 oz. pkg. chocolate cake mix

1-3 oz. pkg. chocolate instant pudding mix

4 eggs

cup water

cup vegetable oil

1-12 oz. pkg. semisweet chocolate chips, divided

1 cup raspberry preserves2 tablespoons shortening

1 oz. white chocolate

Preheat oven to 350F. Grease a 12-cup bundt, 10-inch tube pan or 10-inch springform pan.

Combine cake mix, pudding mix, eggs, cupBACARDISelect Rum, water and oil in

a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at

medium speed 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared

pan. Bake 50 minutes or until a skewer inserted into the cake comes out clean. Cool in pan

15 minutes. Remove from pan and let cool on a rack. In a small saucepan, heat preserves

and remaining cupBACARDI Select Rum. Strain through a sieve to remove seeds.

Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenlyover cake, allowing cake to absorb glaze. Repeat until all glaze has been absorbed.

In a glass bowl, combine remaining chocolate chips and shortening. Microwave on

medium-high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling,

water until melted.) Spoon chocolate icing over cake. Let stand 10 minutes. Melt white

chocolate and drizzle on top of chocolate icing.


5/13

Get into the spirit of the season with the

classic holiday avor ofBACARDI Rums.

From the light, dry avor ofBACARDI Superior

to the smooth, mellow avor ofBACARDI Gold

and the rich, smooth avor ofBACARDI Select,

BACARDI offers the perfect choice for any seasonal

cocktail. So, stir up a crowd with

these simpleBACARDI Rum cocktail recipes.

Dish out the delight with

theBACARDI Select

Double-Chocolate Rum Cake.


6/13

Calabaza and Vanilla-InfusedBACARDI Gold Flan

8 oz. calabaza

1 oz. Vanilla-Infused BACARDI Gold

1-14 oz. can sweetened condensed milk

1-12 oz. can evaporated milk

8 eggs

3 Tbs sugar (varies with sweetness of calabaza)

1 cup sugar for caramel

Preheat the oven to 450 F. Cut the calabaza in quarters, using a spoon remove the seeds and placein a sheet pan, roast in oven until soft. Remove from the oven and set aside until cool enough

to handle, peel the skin off and place in a food processor, add rest of the ingredients and pure.

Check for sweetness adding more sugar if necessary.

Place the sugar in a small skillet over medium-high heat and stir while it liquies. Continue stirring

until sugar boils and turns a brown color. Pour the caramel into the bottom of an 11 glass pan and

working quickly, spread the caramel evenly with a rubber spatula over the bottom of the pan.

Pour the calabaza mixture into the pan and place in a hotel pan in the center of a 350 F oven.

Carefully pour water until it reaches halfway up the sides of the pan. Bake for 1 to 2 hours or

until a knife inserted in the center comes out clean. Remove from the oven and allow it to cool

completely before serving.

Vanilla-InfusedBACARDI Gold

4 oz.BACARDI Gold

1 vanilla bean

Cut open the vanilla bean, lay it at on a cutting surface. Holding one end of the vanilla bean

to the surface, carefully slice the bean open lengthwise. Add to the rum and simmer at low

heat until it reduces to 1 ounce.

BACARDISuperior & Ginger Ale

1 partBACARDISuperior Rum

4 parts ginger ale

Pour over ice in tall glass.

Garnish with lime wedge.


7/13

Decorate yourBACARDI Mojito cocktail with

a delicious splash of pomegranate juice.

BACARDI Pomegranate Mojito Cocktail

1 oz. BACARDI Superior Rum

12 fresh spearmint leaves

lime

Muddle mint leaves and lime in a shaker. Cover withBACARDIRum, pomegranate juice and simple syrup. Shake with ice and

strain into a chilled martini glass. Top with a splash of club soda.

Garnish with lime wedge and sprigs of mint.

BACARDI Mojito Cocktail

1 oz. BACARDI Superior Rum


lime

Muddle mint leaves and lime in a tall glass. Cover with simple syrup

and ll glass with ice. Add BACARDI Rum and club soda; stir well.

Garnish glass with lime wedge and sprigs of mint.

1 oz. pomegranate juice

2 Tbsp. simple syrup

(or 4 tsp. sugar)

Top with club soda


(or 4 tsp. sugar)

Top with club soda

Tempt your guestswith the rich, smooth

avor of Calabaza

and Vanilla-Infused

BACARDI Gold Flan.


8/13

BACARDI Rum Balls

cupBACARDI

Gold Rum2 cups ground walnuts (from 2 cups chopped walnuts)

1 cups vanilla wafer crumbs

cup honey

Confectioners sugar

In a medium bowl, combine walnuts and wafer crumbs.

Stir inBACARDI Gold and honey. Shape into 1 balls.

Roll in confectioners sugar.

Store in tightly covered container.

Makes approximately 2 dozen.

BACARDIParty Punch

750ml bottleBACARDIGold Rum

1 L cranberry juice

2 L ginger ale, chilled

8 oz. orange juice

1 oz. lime juice

1 oz. lemon juice

Extra citrus fruit for garnish

Ice

In large container, combine

rum and fruit juices. Chill.

Just before serving, pour

into large punch bowl. Add

ice and gently stir in chilled

ginger ale. Garnish byoating orange, lemon and

lime slices on top.

Makes 16 cups.


9/13

BACARDI Gold & Cola

1 partBACARDI Gold Rum

4 parts cola


Garnish with lime wedge.

For an alternative with 0 carbs and 0 sugars, try

BACARDIGold & Diet Cola

1 partBACARDI Gold Rum

4 parts diet cola


BACARDI Select Egg Nog

3 partsBACARDI Select Rum

5 parts half & half

part sugar part vanilla extract

Shake ingredients with crushed ice

and strain into a mug. Sprinkle with nutmeg.

Celebrate the season

with a favorite avor of

BACARDI Rum Balls.


10/13

BACARDI Rum and Nut Cake with Glaze

CAKE:

cupBACARDI Gold Rum

1 cup chopped pecans or walnuts

1 18 oz. pkg. yellow cake mix

1 3 oz. pkg. vanilla instant pudding mix

4 eggs

cup vegetable oil cup cold water

Preheat oven to 325F. Grease and our a 12-cup bundt pan or 10-cup tube pan. Sprinkle

nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs,

BACARDIGold Rum, oil and water. Using an electric mixer, beat at low speed until

moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour or until a skewer

inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.

GLAZE:

cupBACARDI Gold Rum

stick butter1 cup sugar

cup water

Melt butter in saucepan. Stir in sugar, water andBACARDI Gold Rum. Boil 5 minutes, stirring

constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly

over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.

Revel in the avor of

BACARDI LIMN -

real citrus essences withsmoothBACARDI Rum.

BACARDI LIMN& Sprite

1 partBACARDI LIMN

4 parts Sprite

Pour ingredients over ice in

glass. Garnish with lemon twist.


11/13

Deck the halls with BACARDI O - the taste of ripe

oranges and smoothBACARDI Rum.

BACARDI O & Tonic

1 partBACARDI O

4 parts tonic water

Pour ingredients over ice.

Garnish with fresh orange wedge.

Liven up the season withBACARDI PEACH RED - real peach

essences andBACARDIRum.

BACARDI PEACH RED& Orange Juice

1 partBACARDI PEACH RED

4 parts orange juice

Pour over ice. Garnish with fresh

peach wedge.

Tempt your guests

with a slice of sweet,

moistBACARDI

Rum and Nut Cake.

Add bite to the holidays withBACARDI BIG APPLE crisp


12/13

Add bite to the holidays withBACARDI BIG APPLE - crisp

apple avors andBACARDI Rum.

BACARDI BIG APPLE Martini

1 partsBACARDI BIG APPLE

part sour mix

Shake ingredients with ice and strain into chilled

martini glass. Garnish with apple slice.

Celebrate the season withBACARDI GRAND MELN -

real watermelon essences andBACARDI Rum.

BACARDI GRAND MELN& Cranberry

1 partBACARDI GRAND MELN

4 parts cranberry juice

Pour over ice.

Garnish with fresh watermelon.

Give the gift of avor withBACARDI COCO - the rich taste

of real coconut and BACARDI Rum.BACARDI CCO& Pineapple Juice

1 partBACARDI CCO

4 parts pineapple juice

Pour ingredients over ice in glass.

Garnish with fresh pineapple.

Get a taste of the season with

BACARDI RAZZ - tart,

red raspberry avors and

BACARDIRum.

BACARDI RAZZ

Mojito Cocktail

1 oz.BACARDI RAZZ


lime, sliced


(or 4 tsp. sugar)

Top off with club soda

Muddle mint leaves and lime in

a tall glass. Cover with simple

syrup and ll glass with ice.

AddBACARDI RAZZ andclub soda; stir well. Garnish

glass with lime wedge and

sprigs of mint.


13/13

DRINK RESPONSIBLY.

Bacardi.com

2007 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., MIAMI, FL. RUMS 40% ALC.BY VOL. RUM SPECIALTIES EACH 35% ALC. BY VOL. AVG. ANALYSIS: BACARDI Superior Rum or BACARDIGold Rum (1.5 FL. OZ.): 99 CAL, 0g CARBS, 0g PROTEIN,

0g FAT. DIET COLA BASED ON 6 OUNCES OF THE LEADING NATIONAL DIET COLA BRAND.

SPRITE IS A REGISTERED TRADEMARK OF THE COCA-COLA COMPANY.

Calabaza and Vanilla-Infused BACARDI Gold Flan recipe courtesy of Chef Carmen Gonzalez from Lucy of Gramercy Un abrazo.

bacardi holiday handbook

Documents