Recipes from Top Tastes

Bacardi Feature

BACARDI Confetti Punch

6 oz. (180 mL) can frozen lemonade concentrate
6 oz. (180 mL) can frozen grapefruit juice concentrate
14 oz. (398 mL) can fruit cocktail drained
1 (750 mL) bottle BACARDI White rum

Mix all ingredients. Chill 2 hours, stirring occasionally. To serve, pour over ice in punch bowl. Add 2 litres chilled club soda. Stir gently. Makes 8 servings.

BACARDI Strawberry Mousse

1 pkg. 300 mL frozen strawberries, thawed
1 cup 250 mL sugar
1/2 cup 125 mL BACARDI White rum
2 2 packages of unflavoured gelatin
2 1/2 cups 625 mL whipping cream—divided
1/2 cup 125 mL water

BACARDI Strawberry Mousse

(NC)—Soften gelatin in 1/2 cup (125 mL) water. Heat over low heat until gelatin is dissolved. Cool to room temperature.

Purée strawberries in food processor or blender. Add sugar and mix well. Add cooled gelatin, and stir well. Place mixture in refrigerator until it starts to set. Whip 1 1/2 cup (375 mL) of the cream. Remove strawberry mixture from refrigerator, add rum and mix well. Fold in whipped cream. Pour into a 2 quart (2 L) soufflé dish or serving bowl. Refrigerate. When firm, decorate with remaining whipped cream—whipped 1 cup (250 mL) and fresh sliced strawberries.

Serves 4-6.

BACARDI BBQ Sauce for Chicken and Ribs

1/2 cup 125 mL butter or margarine
3/4 cup 175 mL BACARDI White, Gold or "1873" rum
3/4 cup 175 mL ketchup
1/2 cup 125 mL orange juice
1/3 cup 75 mL honey
1/4 cup 60 mL fresh lemon juice
1 tbsp 15 mL chopped garlic
1/2 tsp 2 mL salt
1/4 tsp 1 mL pepper
1/8 tsp 0.5 mL cayenne

(NC)—In saucepan, over medium-high heat, melt butter. Stir in BACARDI rum, ketchup, orange juice, honey, lemon juice, garlic and seasonings. Cook, stirring occasionally, about 40 minutes or until thickened. Yield: about 1 cup (250 mL).

Chicken:
Cut a 3 lb (1.4 kg) chicken into serving size pieces. Brush sauce on chicken during last 10 minutes of grilling, turning and brushing frequently.

Ribs:
Grill 3 lb (1.4 kg) ribs and brush on sauce during last 10 minutes of grilling, turning and brushing frequently.

BACARDI Spice Rum Punch

750 ml bottle Martini & Rossi Asti
50 ml (2 oz.) BACARDI Spice rum
50 ml (2 oz.) DiSaronno Amaretto
750 ml club soda
orange slices
mint sprigs
ice cubes
orange juice optional

Place ice cubes in a punch bowl. Add remaining ingredients.
Stir lightly and serve

BACARDI Rum Trifle

3 oz pkg. 92 g vanilla pudding
2 cups 500 mL milk
2/3 cup 150 mL BACARDI White or Gold rum
4 4 1? (2.5 cm) thick slices pound cake
1/2 cup 125 mL raspberry jam
10 oz pkg. 300 g frozen unsweetened raspberries, thawed
1/2 cup 125 mL heavy cream
2 tbsp 30 mL icing sugar
kiwi fruit slices for garnish

BACARDI Rum Trifle
Cook pudding and milk according to package directions. Stir in 2 tbsp (30 mL) BACARDI rum. Place a cake slice in each of 4 dessert dishes or glasses. Top each with 2 tbsp (30 mL) jam. Reserve 1 tbsp (15 mL) rum. Pour remaining rum over cake slice. Spoon 1/2 cup (125 mL) pudding into each glass. Spoon raspberries over pudding. Chill 1 hour.

To serve, whip cream with icing sugar and reserved 1 tbsp (15 mL) rum. Top each trifle with a spoonful of cream. Garnish with kiwi slices. Serves 4.

Bacardi RAZZ

Bacardi Razz is pure Bacardi Rum infused with the essence of fresh Raspberries. Choose Bacardi RAZZ as a flavoured alternative to Vodka!

Razzmataz
In a highball glass filled with ice add
1 1/2 oz. Bacardi RAZZ,
Top with Sprite.
Garnish with fresh raspberries or cherries.

Coco and RAZZ are trademarks and BACARDI is a registered trademark of BACARDI & Company Limited. Sprite is a registered trade mark of Coca-Cola Ltd.

BACARDI Strawberry Daiquiri

45 mL (1 1/2 oz.) BACARDI White rum
250 mL (8 oz.) strawberries
15 mL (1/2 oz.) lime or lemon juice
2 mL (1/2 tsp.) sugar

Combine all ingredients in a blender with crushed ice, mix until slushy. Pour into a daiquiri glass and garnish with a strawberry.

BACARDI Mojito

12 fresh mint leaves
1/2 lime
210 mL (7 oz.) club soda
16 mL (4 tsp.) sugar
45 mL (1 1/2oz.) BACARDI White rum
Mint sprigs for garnish

Place mint leaves, lime and sugar in a collins glass. Crush well by grinding sugar/lime mixture into leaves. Fill glass with ice. Add BACARDI rum and club soda. Stir well. Garnish with sprigs of mint.

The BACARDI Hurricane

(NC)—In a cocktail shaker filled with ice, add
3/4 oz. BACARDI White rum
3/4 oz. BACARDI Black rum
3/4 oz. passionfruit syrup or 1 1/2 oz. passionfruit juice and the juice of 1/2 fresh lime.

Shake sharply and strain into a hurricane glass filled with crushed ice. Garnish with a lime wheel.

BACARDI Tropical Splash

In a cocktail shaker filled with ice, combine
1 oz. Bacardi White Rum with mango and cranberry juice.
Shake well and strain into a cocktail glass.
Garnish with a fresh mango slice

BACARDI Piña Colada

45 mL (1 1/2 oz.) BACARDI White or BACARDI Spice rum
60 mL (2 oz.) pineapple juice
30 mL (1 oz.) cream of coconut

In a blender or shaker with crushed ice, combine BACARDI rum, pineapple juice and cream of coconut. Pour mixture into a cocktail glass and garnish with a pineapple spear.

Bacardi Coco

Bacardi Coco is pure Bacardi Rum infused with the essence of fresh coconut. Choose Bacardi Coco to bring more flavour to the party!

Cocotini
In a shaker combine
1 oz. Bacardi COCO
1 oz. Bacardi O

Shake until ice cold and pour into a chilled martini glass. Add a pinch of shredded coconut.

Thank you to News Canada for the above recipes!

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