Bacardi Holiday Handbook
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BACARDI® RAZZ™ Chocolate Fondue 4 – 3 oz. chocolate bars 1 cup heavy cream 4 Tbsp. BACARDI® RAZZ™ In a saucepan or fondue pot, combine all ingredients. Stir over a low flame until melted. Dip in fresh strawberries, fresh bananas, graham cookies or marshmallows.
Wrap your holiday favorites in delicious BACARDI® RAZZ™ Chocolate Fondue.
Stock your bar for the holiday season with the world’s most celebrated spirit – BACARDI® Rum. Look inside to find everything you need to know to make your own classic BACARDI® Rum cocktails and delicious desserts.
BACARDI® Select Double-Chocolate Rum Cake 1 cup BACARDI® Select Rum 1-18½ oz. pkg. chocolate cake mix 1-3½ oz. pkg. chocolate instant pudding mix 4 eggs ¾ cup water ½ cup vegetable oil 1-12 oz. pkg. semisweet chocolate chips, divided 1 cup raspberry preserves 2 tablespoons shortening 1 oz. white chocolate Preheat oven to 350˚F. Grease a 12-cup bundt, 10-inch tube pan or 10-inch springform pan. Combine cake mix, pudding mix, eggs, ½ cup BACARDI® Select Rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50 minutes or until a skewer inserted into the cake comes out clean. Cool in pan 15 minutes. Remove from pan and let cool on a rack. In a small saucepan, heat preserves and remaining ½ cup BACARDI® Select Rum. Strain through a sieve to remove seeds. Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all glaze has been absorbed. In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling, water until melted.) Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing.
Get into the spirit of the season with the classic holiday flavor of BACARDI® Rums. From the light, dry flavor of BACARDI® Superior to the smooth, mellow flavor of BACARDI® Gold Dish out the delight with the BACARDI® Select Double-Chocolate Rum Cake.
and the rich, smooth flavor of BACARDI® Select,
BACARDI offers the perfect choice for any seasonal cocktail. So, stir up a crowd with these simple BACARDI® Rum cocktail recipes.
Calabaza and Vanilla-Infused BACARDI® Gold Flan 8 oz. calabaza 1 oz. Vanilla-Infused BACARDI® Gold 1-14 oz. can sweetened condensed milk 1-12 oz. can evaporated milk 8 eggs 3 Tbs sugar – (varies with sweetness of calabaza) 1 cup sugar – for caramel Preheat the oven to 450˚ºF. Cut the calabaza in quarters, using a spoon remove the seeds and place in a sheet pan, roast in oven until soft. Remove from the oven and set aside until cool enough to handle, peel the skin off and place in a food processor, add rest of the ingredients and pureé. Check for sweetness adding more sugar if necessary.
BACARDI®
Superior & Ginger Ale 1 part BACARDI® Superior Rum 4 parts ginger ale
Pour over ice in tall glass. Garnish with lime wedge.
Place the sugar in a small skillet over medium-high heat and stir while it liquifies. Continue stirring until sugar boils and turns a brown color. Pour the caramel into the bottom of an 11” glass pan and working quickly, spread the caramel evenly with a rubber spatula over the bottom of the pan. Pour the calabaza mixture into the pan and place in a hotel pan in the center of a 350˚ºFº oven. Carefully pour water until it reaches halfway up the sides of the pan. Bake for 1½ to 2 hours or until a knife inserted in the center comes out clean. Remove from the oven and allow it to cool completely before serving.
Vanilla-Infused BACARDI® Gold 4 oz. BACARDI® Gold 1 vanilla bean Cut open the vanilla bean, lay it flat on a cutting surface. Holding one end of the vanilla bean to the surface, carefully slice the bean open lengthwise. Add to the rum and simmer at low heat until it reduces to 1 ounce.
Decorate your BACARDI® Mojito cocktail with a delicious splash of pomegranate juice.
BACARDI® Pomegranate Mojito Cocktail 1 ½ oz. BACARDI® Superior Rum 12 fresh spearmint leaves ½ lime Tempt your guests with the rich, smooth flavor of Calabaza and Vanilla-Infused BACARDI® Gold Flan.
1 oz. pomegranate juice 2 Tbsp. simple syrup (or 4 tsp. sugar) Top with club soda
Muddle mint leaves and lime in a shaker. Cover with BACARDI® Rum, pomegranate juice and simple syrup. Shake with ice and strain into a chilled martini glass. Top with a splash of club soda. Garnish with lime wedge and sprigs of mint.
BACARDI® Mojito Cocktail 1 ½ oz. BACARDI® Superior Rum 12 fresh spearmint leaves ½ lime
2 Tbsp. simple syrup (or 4 tsp. sugar) Top with club soda
Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fill glass with ice. Add BACARDI® Rum and club soda; stir well. Garnish glass with lime wedge and sprigs of mint.
BACARDI® Party Punch
750ml bottle BACARDI® Gold Rum 1 L cranberry juice 2 L ginger ale, chilled 8 oz. orange juice 1 oz. lime juice 1 ½ oz. lemon juice Extra citrus fruit for garnish Ice In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top. Makes 16 cups.
BACARDI® Rum Balls ¼ cup BACARDI® Gold Rum 2 cups ground walnuts (from 2 ½ cups chopped walnuts) 1 ½ cups vanilla wafer crumbs ½ cup honey Confectioners’ sugar In a medium bowl, combine walnuts and wafer crumbs. Stir in BACARDI® Gold and honey. Shape into 1” balls. Roll in confectioners’ sugar. Store in tightly covered container. Makes approximately 2 ½ dozen.
BACARDI® Gold & Cola 1 part BACARDI® Gold Rum 4 parts cola Pour over ice in tall glass. Garnish with lime wedge. For an alternative with 0 carbs and 0 sugars, try Celebrate the season with a favorite flavor of BACARDI® Rum Balls.
BACARDI® Gold & Diet Cola 1 part BACARDI® Gold Rum 4 parts diet cola Pour over ice in tall glass.
BACARDI® Select Egg Nog 3 parts BACARDI® Select Rum 5 parts half & half ½ part sugar ½ part vanilla extract Shake ingredients with crushed ice and strain into a mug. Sprinkle with nutmeg.
BACARDI® Rum and Nut Cake with Glaze CAKE:
Revel in the flavor of BACARDI® LIMÓN™ real citrus essences with smooth BACARDI Rum.
BACARDI® LIMÓN™ & Sprite®
1 part BACARDI® LIMÓN™ 4 parts Sprite® Pour ingredients over ice in glass. Garnish with lemon twist.
½ cup BACARDI® Gold Rum 1 cup chopped pecans or walnuts 1 – 18 ½ oz. pkg. yellow cake mix 1 – 3 ½ oz. pkg. vanilla instant pudding mix 4 eggs ½ cup vegetable oil ½ cup cold water Preheat oven to 325º˚F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
GLAZE: ½ cup BACARDI® Gold Rum ½ stick butter 1 cup sugar ¼ cup water Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.
Deck the halls with BACARDI® O™ - the taste of ripe oranges and smooth BACARDI Rum.
BACARDI® O™ & Tonic 1 part BACARDI® O™ 4 parts tonic water Pour ingredients over ice. Garnish with fresh orange wedge.
Tempt your guests with a slice of sweet, moist BACARDI® Rum and Nut Cake.
Liven up the season with BACARDI® PEACH RED™ - real peach essences and BACARDI Rum.
BACARDI® PEACH RED™ & Orange Juice
1 part BACARDI® PEACH RED™ 4 parts orange juice Pour over ice. Garnish with fresh peach wedge.
Get a taste of the season with BACARDI® RAZZ™ - tart, red raspberry flavors and BACARDI Rum.
Add bite to the holidays with BACARDI® BIG APPLE™ - crisp apple flavors and BACARDI Rum.
BACARDI® BIG APPLE™ Martini 1 ½ parts BACARDI® BIG APPLE™ ½ part sour mix Shake ingredients with ice and strain into chilled martini glass. Garnish with apple slice.
BACARDI® RAZZ™ Mojito Cocktail
1 ½ oz. BACARDI® RAZZ™ 12 fresh spearmint leaves ½ lime, sliced 2 Tbsp. simple syrup (or 4 tsp. sugar) Top off with club soda Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fill glass with ice. Add BACARDI® RAZZ™ and club soda; stir well. Garnish glass with lime wedge and sprigs of mint.
Celebrate the season with BACARDI® GRAND MELÓN™ real watermelon essences and BACARDI Rum.
BACARDI® GRAND MELÓN™ & Cranberry 1 part BACARDI® GRAND MELÓN™ 4 parts cranberry juice Pour over ice. Garnish with fresh watermelon. Give the gift of flavor with BACARDI® COCO™ - the rich taste of real coconut and BACARDI Rum.
BACARDI® CÓCO™
& Pineapple Juice 1 part BACARDI® CÓCO™ 4 parts pineapple juice Pour ingredients over ice in glass. Garnish with fresh pineapple.
DRINK RESPONSIBLY.
Bacardi.com ©2007 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., MIAMI, FL. RUMS – 40% ALC. BY VOL. RUM SPECIALTIES – EACH 35% ALC. BY VOL. AVG. ANALYSIS: BACARDI® Superior Rum or BACARDI® Gold Rum (1.5 FL. OZ.): 99 CAL, 0g CARBS, 0g PROTEIN, 0g FAT. DIET COLA BASED ON 6 OUNCES OF THE LEADING NATIONAL DIET COLA BRAND. “SPRITE” IS A REGISTERED TRADEMARK OF THE COCA-COLA COMPANY. Calabaza and Vanilla-Infused BACARDI® Gold Flan recipe courtesy of Chef Carmen Gonzalez from Lucy of Gramercy Un abrazo.
Wrap your holiday favorites in delicious BACARDI® RAZZ™ Chocolate Fondue.
Stock your bar for the holiday season with the world’s most celebrated spirit – BACARDI® Rum. Look inside to find everything you need to know to make your own classic BACARDI® Rum cocktails and delicious desserts.
BACARDI® Select Double-Chocolate Rum Cake 1 cup BACARDI® Select Rum 1-18½ oz. pkg. chocolate cake mix 1-3½ oz. pkg. chocolate instant pudding mix 4 eggs ¾ cup water ½ cup vegetable oil 1-12 oz. pkg. semisweet chocolate chips, divided 1 cup raspberry preserves 2 tablespoons shortening 1 oz. white chocolate Preheat oven to 350˚F. Grease a 12-cup bundt, 10-inch tube pan or 10-inch springform pan. Combine cake mix, pudding mix, eggs, ½ cup BACARDI® Select Rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50 minutes or until a skewer inserted into the cake comes out clean. Cool in pan 15 minutes. Remove from pan and let cool on a rack. In a small saucepan, heat preserves and remaining ½ cup BACARDI® Select Rum. Strain through a sieve to remove seeds. Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all glaze has been absorbed. In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling, water until melted.) Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing.
Get into the spirit of the season with the classic holiday flavor of BACARDI® Rums. From the light, dry flavor of BACARDI® Superior to the smooth, mellow flavor of BACARDI® Gold Dish out the delight with the BACARDI® Select Double-Chocolate Rum Cake.
and the rich, smooth flavor of BACARDI® Select,
BACARDI offers the perfect choice for any seasonal cocktail. So, stir up a crowd with these simple BACARDI® Rum cocktail recipes.
Calabaza and Vanilla-Infused BACARDI® Gold Flan 8 oz. calabaza 1 oz. Vanilla-Infused BACARDI® Gold 1-14 oz. can sweetened condensed milk 1-12 oz. can evaporated milk 8 eggs 3 Tbs sugar – (varies with sweetness of calabaza) 1 cup sugar – for caramel Preheat the oven to 450˚ºF. Cut the calabaza in quarters, using a spoon remove the seeds and place in a sheet pan, roast in oven until soft. Remove from the oven and set aside until cool enough to handle, peel the skin off and place in a food processor, add rest of the ingredients and pureé. Check for sweetness adding more sugar if necessary.
BACARDI®
Superior & Ginger Ale 1 part BACARDI® Superior Rum 4 parts ginger ale
Pour over ice in tall glass. Garnish with lime wedge.
Place the sugar in a small skillet over medium-high heat and stir while it liquifies. Continue stirring until sugar boils and turns a brown color. Pour the caramel into the bottom of an 11” glass pan and working quickly, spread the caramel evenly with a rubber spatula over the bottom of the pan. Pour the calabaza mixture into the pan and place in a hotel pan in the center of a 350˚ºFº oven. Carefully pour water until it reaches halfway up the sides of the pan. Bake for 1½ to 2 hours or until a knife inserted in the center comes out clean. Remove from the oven and allow it to cool completely before serving.
Vanilla-Infused BACARDI® Gold 4 oz. BACARDI® Gold 1 vanilla bean Cut open the vanilla bean, lay it flat on a cutting surface. Holding one end of the vanilla bean to the surface, carefully slice the bean open lengthwise. Add to the rum and simmer at low heat until it reduces to 1 ounce.
Decorate your BACARDI® Mojito cocktail with a delicious splash of pomegranate juice.
BACARDI® Pomegranate Mojito Cocktail 1 ½ oz. BACARDI® Superior Rum 12 fresh spearmint leaves ½ lime Tempt your guests with the rich, smooth flavor of Calabaza and Vanilla-Infused BACARDI® Gold Flan.
1 oz. pomegranate juice 2 Tbsp. simple syrup (or 4 tsp. sugar) Top with club soda
Muddle mint leaves and lime in a shaker. Cover with BACARDI® Rum, pomegranate juice and simple syrup. Shake with ice and strain into a chilled martini glass. Top with a splash of club soda. Garnish with lime wedge and sprigs of mint.
BACARDI® Mojito Cocktail 1 ½ oz. BACARDI® Superior Rum 12 fresh spearmint leaves ½ lime
2 Tbsp. simple syrup (or 4 tsp. sugar) Top with club soda
Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fill glass with ice. Add BACARDI® Rum and club soda; stir well. Garnish glass with lime wedge and sprigs of mint.
BACARDI® Party Punch
750ml bottle BACARDI® Gold Rum 1 L cranberry juice 2 L ginger ale, chilled 8 oz. orange juice 1 oz. lime juice 1 ½ oz. lemon juice Extra citrus fruit for garnish Ice In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top. Makes 16 cups.
BACARDI® Rum Balls ¼ cup BACARDI® Gold Rum 2 cups ground walnuts (from 2 ½ cups chopped walnuts) 1 ½ cups vanilla wafer crumbs ½ cup honey Confectioners’ sugar In a medium bowl, combine walnuts and wafer crumbs. Stir in BACARDI® Gold and honey. Shape into 1” balls. Roll in confectioners’ sugar. Store in tightly covered container. Makes approximately 2 ½ dozen.
BACARDI® Gold & Cola 1 part BACARDI® Gold Rum 4 parts cola Pour over ice in tall glass. Garnish with lime wedge. For an alternative with 0 carbs and 0 sugars, try Celebrate the season with a favorite flavor of BACARDI® Rum Balls.
BACARDI® Gold & Diet Cola 1 part BACARDI® Gold Rum 4 parts diet cola Pour over ice in tall glass.
BACARDI® Select Egg Nog 3 parts BACARDI® Select Rum 5 parts half & half ½ part sugar ½ part vanilla extract Shake ingredients with crushed ice and strain into a mug. Sprinkle with nutmeg.
BACARDI® Rum and Nut Cake with Glaze CAKE:
Revel in the flavor of BACARDI® LIMÓN™ real citrus essences with smooth BACARDI Rum.
BACARDI® LIMÓN™ & Sprite®
1 part BACARDI® LIMÓN™ 4 parts Sprite® Pour ingredients over ice in glass. Garnish with lemon twist.
½ cup BACARDI® Gold Rum 1 cup chopped pecans or walnuts 1 – 18 ½ oz. pkg. yellow cake mix 1 – 3 ½ oz. pkg. vanilla instant pudding mix 4 eggs ½ cup vegetable oil ½ cup cold water Preheat oven to 325º˚F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
GLAZE: ½ cup BACARDI® Gold Rum ½ stick butter 1 cup sugar ¼ cup water Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.
Deck the halls with BACARDI® O™ - the taste of ripe oranges and smooth BACARDI Rum.
BACARDI® O™ & Tonic 1 part BACARDI® O™ 4 parts tonic water Pour ingredients over ice. Garnish with fresh orange wedge.
Tempt your guests with a slice of sweet, moist BACARDI® Rum and Nut Cake.
Liven up the season with BACARDI® PEACH RED™ - real peach essences and BACARDI Rum.
BACARDI® PEACH RED™ & Orange Juice
1 part BACARDI® PEACH RED™ 4 parts orange juice Pour over ice. Garnish with fresh peach wedge.
Get a taste of the season with BACARDI® RAZZ™ - tart, red raspberry flavors and BACARDI Rum.
Add bite to the holidays with BACARDI® BIG APPLE™ - crisp apple flavors and BACARDI Rum.
BACARDI® BIG APPLE™ Martini 1 ½ parts BACARDI® BIG APPLE™ ½ part sour mix Shake ingredients with ice and strain into chilled martini glass. Garnish with apple slice.
BACARDI® RAZZ™ Mojito Cocktail
1 ½ oz. BACARDI® RAZZ™ 12 fresh spearmint leaves ½ lime, sliced 2 Tbsp. simple syrup (or 4 tsp. sugar) Top off with club soda Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fill glass with ice. Add BACARDI® RAZZ™ and club soda; stir well. Garnish glass with lime wedge and sprigs of mint.
Celebrate the season with BACARDI® GRAND MELÓN™ real watermelon essences and BACARDI Rum.
BACARDI® GRAND MELÓN™ & Cranberry 1 part BACARDI® GRAND MELÓN™ 4 parts cranberry juice Pour over ice. Garnish with fresh watermelon. Give the gift of flavor with BACARDI® COCO™ - the rich taste of real coconut and BACARDI Rum.
BACARDI® CÓCO™
& Pineapple Juice 1 part BACARDI® CÓCO™ 4 parts pineapple juice Pour ingredients over ice in glass. Garnish with fresh pineapple.
DRINK RESPONSIBLY.
Bacardi.com ©2007 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., MIAMI, FL. RUMS – 40% ALC. BY VOL. RUM SPECIALTIES – EACH 35% ALC. BY VOL. AVG. ANALYSIS: BACARDI® Superior Rum or BACARDI® Gold Rum (1.5 FL. OZ.): 99 CAL, 0g CARBS, 0g PROTEIN, 0g FAT. DIET COLA BASED ON 6 OUNCES OF THE LEADING NATIONAL DIET COLA BRAND. “SPRITE” IS A REGISTERED TRADEMARK OF THE COCA-COLA COMPANY. Calabaza and Vanilla-Infused BACARDI® Gold Flan recipe courtesy of Chef Carmen Gonzalez from Lucy of Gramercy Un abrazo.
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