Rum

ZACAPA ®

ZACAPA ® SPICED DAIQUIRI

Ron Zacapa® 23 and Chartreuse balanced with fresh lime juice and sugar syrup.

  • 50ml Ron Zacapa® 23
  • 5ml Chartreuse Green
  • 25ml fresh lime juice
  • 10ml sugar syrup

Method: Shake all ingredients.

Fine strain into chilled coupe glass.

Garnish: None

Glass: Coupe

 

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THE RON ZACAPA ® Old Fashioned

Ron Zacapa® stirred down with dark fruit syrup and bitters finished with orange essential oils.

  • 60ml Ron Zacapa® 23/XO
  • 10ml plum/date syrup
  • 1 dash chocolate bitters
  • 1 dash orange bitters
  • 1 orange zest

Method: Stir all ingredients in mixing glass until perfect dilution.

Strain over large ice cubes in chilled rocks glass.

Garnish: Orange Zest

Glass: Rocks

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ZACAPA ® & Tonic

  • 50ml Zacapa® 23
  • 100-150ml premium tonic

Method: Build ingredients in glass and stir

Garnish: Fresh pineapple cube or lime wedge

Glass: Highball

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ZACAPA ® & ginger

  • 50ml Zacapa® 23
  • 100-150ml premium ginger ale

Method: Build ingredients in glass and stir

Garnish: Fresh lime wedge

Glass: Highball

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The Guatemalan Border

Ron Zacapa® served long with refreshing cranberry juice, sweet agave and balancing citrus notes.

  • 50ml Ron Zacapa® 23
  • 20ml Grand Marnier Rouge
  • 10ml agave nectar
  • 15ml fresh lime
  • 50ml cranberry juice
  • ice cubes

Method: Shake all ingredients.

Strain over cubed ice.

Garnish: Orange and lime twist

Glass: Highball

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ZACAPA ® White Orchid

Representing Guatemala’s national flower, shake Zacapa® 23 together with floral notes from white tea, spiciness from cinnamon and pepper, balanced with fresh lemon juice.

  • 50ml Ron Zacapa® 23
  • 10ml white tea
  • 15ml simple syrup
  • 15ml fresh lemon juice
  • 1 pinch of cinnamon
  • 1 pinch of salt and pepper

Method: Shake all ingredients.

Strain over cubed ice.

Garnish: Orchid flower

Glass: Rocks

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ZACAPA ® Runs for President

An exquisite classic that is refreshing and full of flavour. Zacapa® 23 mixed with sweet vermouth, sweet pineapple juice and rich grenadine syrup.

  • 50ml Ron Zacapa® 23
  • 15ml sweet vermouth
  • 15ml pineapple juice
  • 5ml grenadine

Method: Shake all ingredients.

Strain into chilled Martini glass.

Garnish: None

Glass: Martini

 

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THE ZACAPA ® Mojito Martini

A delicate and subtle twist on the classic, enjoying the original ingredients stirred down with Zacapa® 23 and strained into an elegant

stemmed glass.

  • 50ml Ron Zacapa® 23
  • 25ml lime juice
  • 15ml gomme
  • 8 mint leaves

Method: Bruise mint. Stir all ingredients.

Fine strain into chilled Martini glass.

Garnish: Mint leaf

Glass: Martini

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THE ZACAPA ® Salted Piña Colada

An incredible twist on the classic, mixing Zacapa® Rum with coconut water and salted pineapple syrup.

  • 50ml Ron Zacapa® 23
  • 25ml coconut water
  • 30ml salted pineapple syrup
  • (1L water + 1kg caster sugar + 50g salt, simmer for 20 min, cool down, add 1 fresh pineapple, infuse for 24hrs)

Method: Stir all ingredients in mixing glass

until perfect dilution. Strain over ice ball in chilled rocks glass.

Garnish: Pineapple Leaf

Glass: Rocks

 

 

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Hot Buttered Ron Zacapa®

A great alternative to mulled wine, warming you up on a wintery evening. A sensational blend of Zacapa® 23, Grand Marnier® and spices with a smooth buttery finish.

  • 45ml Zacapa® 23
  • 5ml Grand Marnier® Rouge
  • 10ml simple syrup
  • 75ml boiling water
  • 5g unsalted butter
  • 1 pinch of cinnamon
  • 1 pinch of nutmeg
  • 3-4 cloves

Method: Add all ingredients to a saucepan and bring to the boil. Strain into the tea cup. Serve hot.

Garnish: Pinch of dried spices or

cinnamon Stick

Glass: Tea cup

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The ZACAPA ® Daiquiri

A sweeter zestier alternative to the classic Daiquiri with Zacapa® 23 and orange marmalade, balanced with fresh lime.

  • 50ml Ron Zacapa® 23
  • 2bsp orange marmalade
  • 20ml fresh lime juice
  • 5ml sugar syrup

Method: Shake all ingredients.

Fine strain into chilled Martini glass.

Garnish: None

Glass: Martini

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The ZACAPA ® Manhattan

A Guatemalan twist on the classic Manhattan, while will suit the discerning lounge bar drinker.

  • 50ml Ron Zacapa® 23
  • 15ml Rosso vermouth
  • 1 dash Angostura bitters
  • 5ml simple syrup
  • 25ml pressed apple juice

Method: Shake all ingredients. Fine strain into chilled Martini glass.

Garnish: Thin apple slice

Glass: Martini

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THE ZACAPA ® flip

A traditional flip with a wonderful balance of dark chocolate, zesty orange finished with a smooth creamy body. Ideal for after dinner.

  • 50ml Ron Zacapa® 23
  • 10ml dark chocolate liqueur
  • 15ml vanilla syrup
  • 50ml fresh orange Juice
  • 1 whole egg

Method: Shake all ingredients.

Fine strain into chilled Martini Glass.

Garnish: Dark chocolate shavings

Glass: Martini

 

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RON ZACAPA ® Apple AND Pear Press

An indulgent blend of Ron Zacapa® 23, pressed apple juice and Poire William eau de vie served long over ice, laced with aged cinnamon

liqueur, seasoned with bitters and garnished with caramelised apples.

  • 50ml Ron Zacapa® 23
  • 10ml Poire William eau de vie
  • 5ml cinnamon liqueur
  • 70ml pressed apple juice
  • Dash of chocolate bitters

Method: Shake all ingredients.

Strain over cubed ice.

Garnish: Apple slice and mint sprig

Glass: Highball

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ZACAPA ® & Tonic

  • 50ml Ron Zacapa® 23
  • 100-150ml premium tonic

Method: Build ingredients in glass and stir.

Garnish: Fresh pineapple cube or lime wedge

Glass: Highball

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ZACAPA ® & Ginger

  • 50ml Ron Zacapa® 23
  • 100-150ml premium ginger ale

Method: Build ingredients in glass and stir.

Garnish: Fresh lime wedge

Glass: Highball

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ZACAPA ® Berry Cooler

Ron Zacapa® served long with refreshing cranberry juice and complimentary citrus notes.

  • 50ml Ron Zacapa® 23
  • 20ml Grand Marnier® Rouge
  • 10ml agave nectar
  • 15ml fresh lime
  • 50ml cranberry juice
  • Ice cubes

Method: Shake all ingredients.

Strain over cubed ice.

Garnish: Fresh ginger slice

Glass: Highball

 

 

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ZACAPA ® Port Crumble

Created to serve at the World’s 50 Best Restaurants Awards 2013

  • 50ml Ron Zacapa® 23
  • 2 dashes of Dale DeGroff pimento bitters
  • 15ml ruby port reduction
  • (1 part port + 1 part caster sugar, simmer for 20min, cool down)

Method: Stir all ingredients down over cubed ice for perfect dilution. Strain over ice ball in chilled rocks glass.

Garnish: Chocolate soil

Glass: Rocks

Chocolate soil method: as a crumble bake 180C for 8-10min, 400g dark brown sugar,

500g almond powder, 300g bread flour, 200g cocoa powder, 4g salt, 200g melted

butter, 3g coffee powder, 12 orange zests

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ZACAPA ® & Cranberry

  • 50ml Ron Zacapa® 23
  • 100-150ml premium cranberry juice

Method: Build ingredients in glass and stir.

Garnish: Fresh mint and lime

Glass: Highball

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