Cocktail Recipes
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Romero Daiquiri
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.
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Raspberry Daiquiri
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.
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Rum Old Fashioned
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.
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Mai Tai
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.
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Rum Manhattan
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.
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Romero Dark and Stormy
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
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Pina Colada
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.