Tag Archives: Cruzan Rum

Review: Cruzan Strawberry Rum

Posted on November 6, 2012 | Leave a comment

Premium Cruzan Rum from Island of St. Croix and Strawberry Liqueur

42 Proof / 21% alcohol

Suggested Retail Price: $13 to $15 range

Availability: Widely available within the US.

Tasting Notes

Color: Clear

Aroma: Strawberry lip gloss. Nice rounded berry aroma. No burn.

Tasted Neat: Very sweet. Strawberry is light, not too overwhelming. I think if the strawberry flavor were more pronounced this might take on a more artificial feel, but works nicely as is.

Mouth Feel: Thin.

Possible Uses, Pairings and / or Cocktails: Quick and easy strawberry daiquiri. Possibly mixed with tea for easy two ingredient cocktail.

Cruzan Kiss

1 ounce Cruzan Strawberry Rum

4 ounces Rose Champagne

Place rum in cocktail shaker with ice. Shake to chill. Strain into chilled champagne flute. Top with Rose Champagne.

Cruzan Strawberry Rosemary Punch

1 – 750ml Bottle Cruzan Strawberry Rum

6 ounces Fresh Lime Juice

24 ounces Ginger Ale

6 Rosemary Sprigs

Rosemary Ice*

Lightly tap 4 rosemary sprigs against palm of hand to release fragrance. Place 4 rosemary sprigs in bottle of strawberry rum. Allow to stand for an hour. Pour rum into pitcher or punch bowl. Remove rosemary stems and discard. Add lime juice and chill until ready to serve. Add rosemary ice and ginger ale to rum mixture just before serving. Garnish individual servings with small rosemary sprigs.

Rosemary Ice: Fill round container with water and several rosemary sprigs. Freeze. OR Bring water to boil. Pour over several rosemary stems. Steep for several minutes. Discard rosemary. Pour rosemary water into individual ice cube trays.

Find more Cruzan Rum reviews and cocktail recipes by following the link.

Review sample courtesy representatives of Beam Global Wine & Spirits / Cruzan Rum

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Posted in Cocktails, Reviews

Tagged Champagne, Cruzan Kiss, Cruzan Rum, Cruzan Strawberry Rosemary Punch, Cruzan Strawberry Rum, Fresh Lime, Ginger Ale, Ice, Punch, Rose Champagne, Rosemary, Rosemary Ice, Rum, Strawberry Rum

Review: Cruzan Coconut Rum

Posted on August 22, 2012 | Leave a comment

42 Proof / 21% alcohol

Suggested Retail Price: $10 to $12 range / 750ml bottle

Availability: Widely available

Cruzan Coconut Rum Tasting Notes

Color: Clear

Aroma: Usual suntan lotion scent, but faint. Coconut is there, lightly sweet, not quite natural at all.

Tasted Neat: Exceedingly sweet. Initial sour taste for a split second that fades completely. One dimensional coconut flavor. Three things pop out immediately – thin, sugar and flat line coconut.

In my opinion coconut rum is one of those flavors that’s so difficult to nail down with a totally natural flavor. Though I wouldn’t consume this neat or as a plain shot, I did enjoy some rather tasty Pina Coladas using the Cruzan Coconut rum while on vacation earlier this summer.

Mouth Feel: Thin

Possible Uses, Pairings and / or Cocktails:

Could definitely be mixed in any number of coconut flavored cocktails if sugar addition is kept to a minimal. Though the Pina Colada comes to mind first when coconut rum is in the mix, there are many more coconut rum recipes to explore.

Cruzan Confusion

1 ounce Cruzan Coconut Rum

1 ounce Cruzan Mango Rum

Splash of Pineapple Juice

Orange Wedge Garnish

Build in rocks glass over fresh ice. Garnish with orange wedge.

What are a few of your favorite coconut rum cocktails?

Review sample courtesy representatives of Beam Global

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Posted in Reviews

Tagged Coconut Rum, Cruzan Coconut Rum, Cruzan Confusion, Cruzan Mango Rum, Cruzan Rum, Mango Rum, Pineapple Juice

Blooming Jasmine

Posted on August 16, 2011 | Leave a comment

Blooming Jasmine – created by Cheri Loughlin

3/4 part Cruzan Mango Rum

3/4 part Cruzan Aged Light Rum

3/4 part St-Germain Elderflower Liqueur

3 parts Jasmine Tea – prepared (double steeped)

1-1/2 part Guava Juice

Variations:

1-1/2 part Zipang Sparkling Sake (drier, less sweet addition)

1-1/2 part Brut Champagne with 1/2 part simple syrup added to ingredients prior to shaking over ice. (sweeter)

Prepare Republic of Tea Asian Jasmine with double the tea bags and double the time directed for steeping on package. Set aside to cool. Combine all liquid ingredients in a cocktail shaker with ice (except sake or champagne toppers). Shake to blend and chill. Strain into a large cocktail glass or serve on the rocks in a tall glass. Top with optional sake or champagne toppers if desired.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2011 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Corporate Mixology, Daily Holidays

Tagged Champagne, Cruzan Rum, Mango Rum, National Rum Day, St-Germain, Zipang Sparkling Sake

St Croix Surfer

Posted on June 10, 2011 | Leave a comment

St Croix Surfer – created by Cheri Loughlin

2 parts Cruzan Guava Rum

1 part Apricot Nectar

1 part White Cranberry Juice

1-1/2 part Republic of Tea Ginger Peach – prepared

3 dashes Angostura Bitters

Grapefruit Twist Garnish

Optional Extra: 1/4 to 1/2 part Cruzan Black Strap Rum Float

Prepare Republic of Tea Ginger Peach according to package directions. Set aside to cool. Combine rum, juices, tea and angostura bitters in a cocktail shaker with ice. Shake to blend. Strain into a decorative glass or highball glass over fresh ice. Garnish with grapefruit twist. For added flavor add float of Cruzan Black Strap Rum atop the cocktail with stir stick.

Cheri Loughlin specializes in cocktail creation and photography. Customized cocktail creation is offered for liquor brands, businesses, bars & restaurants and individuals. Cocktail recipes and photos are commissioned for creation with specific spirits, themes, type of cocktail and ultimate placement in mind for brands, bars & restaurants and individuals. For more information about cocktail creation and photography please contact Cheri Loughlin at str8upcocktails@gmail.com.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com – Copyright 2011 Cheri Loughlin – The Intoxicologist – All Rights Reserved – All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist

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Posted in Cocktails, Corporate Mixology, Daily Holidays

Tagged Cruzan Rum, National Iced Tea Day, National Iced Tea Month, Rum

Cherry Blossom

Posted on February 18, 2011 | 2 Comments

Cherry Blossom – created by Cheri Loughlin

2 parts Cruzan Black Cherry Rum

1/4 part Orgeat

3 parts White Cranberry Juice

Lemon/Sugar Rim*

Lemon Slice & Maraschino Cherry Garnish

*Rim – Equal parts Sun Crystal & Tru Lemon packets combined.

Rim large goblet with fresh lemon. Dip into Tru Lemon/Sun Crystal Natural Sugar mixture. Set aside. Combine liquid ingredients in a cocktail shaker with ice. Strain into lemon sugar rimmed goblet over fresh ice. Garnish with speared maraschino cherry wrapped with fresh lemon slice.

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Posted in Cocktails, Corporate Mixology

Tagged Corporate Mixology, Cruzan Rum, Orgeat

New Orleans Boasts Saintly Classic Cocktails

Posted on November 14, 2010 | 4 Comments

The fall football experience just heated up – behind the bar. Football fan or cocktail fanatic, pairing cocktails and fun food with events is as classic as the great American sport that plays out on the field. New Orleans boasts prohibition era classic cocktails that never seem to go out of style. Tailgate your way through the fall football season with a few traditional New Orleans classics. Find more Football and Tailgating recipes in the right hand sidebar.

New Orleans Cocktail

2 parts Bourbon

1/2 part Absinthe

1/2 part Simple Syrup

1/2 part Lemon Juice

Combine ingredients in a cocktail shaker with ice. Shake to blend and chill. Strain into a cocktail glass.

New Orleans Milk Punch

2 parts Bourbon

1/2 to 1 part Dark Crème de Cacao

3 parts Milk

Combine ingredients in a cocktail shaker with ice. Shake thoroughly to blend and chill. Strain into a highball glass over fresh ice. Garnish with grated nutmeg and cinnamon.

New Orleans Pink Gin

2 parts Gin

3 dashes Peychaud’s Bitters

Combine ingredients in a cocktail shaker with ice. Shake to blend and chill. Strain into a chilled cocktail glass.

Sazerac

Famous New Orleans Drinks & How to Mix ‘Em by Stanley Clisby Arthur, 1937

2 parts Brandy or Rye whiskey

1 dash Peychaud’s Bitters

1 dash of Angostura Bitters

1 teaspoon Sugar

1 teaspoon Absinthe

Rinse an old fashioned glass with absinthe. Discard excess. Stir remaining ingredients together gently in cocktail shaker with ice. Strain into the absinthe-coated glass.

Vieux Carre – Walter Bergeron, Hotel Monteleone

1 ounce Hennessy Cognac

1 ounce (ri)1 Rye Whiskey

1 ounce Carpano Antica Formula

1/4 ounce Benedictine

Dash Peychaud’s Bitters

Dash Angostura Bitters

Lemon Twist Garnish

Combine liquid ingredients in a mixing glass with ice. Stir to chill. Strain into a cocktail glass. Garnish with lemon twist.

Obituary Cocktail

2 parts Plymouth Gin

1/4 part Dry Vermouth

1/4 part Pernod Absinthe

Combine ingredients in an iced tumbler. Stir well. Strain into chilled cocktail glass.

Creole Julep – created by Maksym Pazuniak, Cure/Rambla

2-1/4 oz Cruzan Single Barrel Estate Rum

1/2 oz Clement Creole Shrubb

1/4 oz Captain Morgan 100

2 dashes Fee Bros. Peach bitters

2 dashes angostura bitters

8-10 mint leaves

1 Demerara Sugar Cube

Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.

Hurricane

1 part Dark Rum

1 part Light Rum

1/2 part Galliano

3/4 part Fresh Lemon Juice

1 part Passion Fruit Syrup

1-1/2 part Orange Juice

1-1/2 part Pineapple Juice

Dash of Angostura Bitters

Combine all ingredients in a cocktail shaker with ice. Shake. Strain into a hurricane glass over fresh ice. Garnish with slices of fresh tropical fruit and maraschino cherries if desired.

French 75

1-1/2 part Gin

3/4 part Lemon Juice

1/2 part Simple Syrup

Sparkling wine

Combine Gin, juice and simple syrup in a cocktail shaker with ice. Shake to blend and chill. Strain into a champagne flute. Top with champagne. Garnish with fresh lemon twist.

Try another variation of the French 75 using Cognac.

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All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist.