Cocktail Recipes

1.5 oz Romero Amber Rum

0.5 oz Orange Liqueur

0.5 oz Simple Syrup

0.75 oz Lemon Juice (fresh squeezed)

2 dashes Celery Bitters

Add all ingredients to a cocktail tin, add ice and shake. Double strain into a coupe. Garnish with a dehydrated lime wheel.

1.5 oz Romero Amber Rum

0.5 oz Raspberry Liqueur

0.5 oz Lime Juice (fresh squeezed)

0.5 oz Simple Syrup

Optional: Foaming agent of choice (egg white/aquafaba/alternative)

Add all ingredients to a cocktail tin, add ice and shake. Double strain into a coupe. Garnish with a dehydrated lime wheel or a raspberry on a skewer.

2.0 oz Romero Amber Rum

0.25 oz Orgeat

4 Dashes Angostura Bitters

2 Dashes Orange Bitters

Add all ingredients into a mixing glass. Add ice and stir until chilled and diluted. Strain into a rocks glass over a large ice cube and garnish with an orange twist.

2.0 oz Romero Dark Rum

0.5 oz Orange Curacao

0.75 oz Lime Juice

0.5 oz Orgeat

4 Dashes Angostura Bitters

Add all ingredients to a cocktail tin, add ice and shake. Strain into a rocks glass filled with crushed ice. Garnish with a lime and a mint sprig.

2.0 oz Romero Dark Rum

1.0 oz Sweet Vermouth (substitute Amaro for a Black Manhattan)

4 Dashes Angostura Bitters

Add all ingredients into a mixing glass. Add ice and stir until chilled and diluted. Strain into a rocks glass over a large ice cube and garnish with an orange twist.

2.0 oz Romero Dark Sugarcane Spirit

0.75 oz Lime Juice (fresh squeezed)

4 oz Spicy Ginger Beer

Fill your glass with ice. Add lime juice, Romero Dark Sugarcane Spirit and top with ginger beer. Garnish with a lime wheel

2.0 oz Dark Sugarcane Spirit

2.0 oz Pineapple Juice

1.5 oz Sweetened Coconut Cream

Add all ingredients to a cocktail shaker, fill with ice and shake. Pour all contents of the shaker into a hurricane glass and garnish with a dehydrated (or fresh) pineapple and a pineapple frond.