2012 is the Year of the Dragon so there is no better way to celebrate National Rum Day (August 16) than with creative dragon inspired cocktails created by some of the nation’s most imaginative mixologists.  Using Ron Abuelo 12 Años, Panama’s finest, rich, dark and full-bodied rum, as the base spirit mix-up the delicious recipes below on August 16!

Below you’ll find an array of creative cocktails from across the nation.  

 

 

RON ABUELO NATIONAL RUM DAY COCKTAILS:

Never Wake a Sleeping Dragon

Created by mixologist Hal Wolin of A Muddled Thought (New York, NY)

2 oz Ron Abuelo 12 Años

1/2 oz Carpano Antica Sweet Vermouth

1/2 oz Scotch (preferably 10 year old)

2 Dashes Bittermens Hellfire Habanero Shrub*

2 Dashes Bittermens Xocolatl Mole Bitters*

Add all ingredients to a mixing glass filled with ice.  Stir gently and strain into coupe or cocktail glass. Garnish with half a habanero pepper.

 

A Bittersweet Affair

Created by mixologist Marcos Tello of Tello Demarest Liquid Assets (Los Angeles, CA)

1 1/2 oz Ron Abuelo 12 Años

3/4 oz Aperol

3/4 oz Passion Fruit Syrup

1/2 oz Fresh Squeezed Lime Juice

Combine all ingredients into an ice-filled mixing vessel. Fill with ice and shake hard for 8-10 seconds. Strain into a chilled cocktail glass.  Garnish with grapefruit peel.  For the enthusiast, start by cutting a long swath of grapefruit peel and express the oils over the drink and place lightly on top.

 

*Passion Fruit Syrup: Combine equal parts passion fruit puree and sugar in the raw).  Stir until sugar is completely dissolved. Bottle in airtight container and store in refrigerator.

 

Bearded Dragon

Created by mixologist Fred Sarkis of Sable Kitchen & Bar (Chicago, IL)

2 oz Ron Abuelo 12 Años

¾ oz Yellow Chartreuse

¼ oz Dolin Dry Vermouth

2 dashes Angostura Bitters

1 small dash Tabasco sauce

Stir everything together in a mixing glass filled with ice. Strain into a chilled cocktail glass with half a rim of fresh cracked black pepper and course ground salt. Garnish with a lemon twist.

 

Hic Sunt Dracones (Here Be Dragons)

Created by mixologist Greg Best of Holeman & Finch (Atlanta, GA)

1 ½ oz Ron Abuelo 12 Años

½ oz Yellow Chartreuse

½ oz fresh Pineapple juice

½ oz fresh Lime juice

1 dash of Bitter Truth Lemon Bitters

1 seeded ring of jalapeño

Shake all ingredients vigorously in a shaker filled with ice. Double strain into a coupe glass and garnish with a small sprig of spearmint.

 

Ron's Favorite Flip

Created by mixologist Michael C. Young of Red 7 (Austin, Texas)
1 1/4oz Ron Abuelo 12 Años 
1 1/4oz Tawny Port
3/4oz ginger simple syrup
3/4oz orange juice
1 dash of cinnamon

whipped cream
Add all ingredients into a cocktail shaker filled with ice and shake vigorously.  Strain into a rocks glass and garnish rim of glass with 1/2 peeled apricot.

Catherine's Cup

Created by mixologist Kevin Burke of Colt & Gray (Denver, CO)

2 oz Ron Abuelo 12 Años

1/2 oz Orgeat Syrup

1/4 oz Grand Marnier Cordon Rouge

1dash Angostura Bitters

Add the Ron Abuelo 12 Años, syrup, Grand Marnier and bitters to the base of a julep tin.  Stir briefly to combine.  Then, fill with crushed ice and using a bar spoon begin to churn the mixture thoroughly chilling and diluting the cocktail. Add more crushed ice to top over the tin and briefly place the cocktail in the freezer to set the ice and frost the glass. Garnish with a generous mint sprig and a fine grating of a coffee bean and serve with a straw.

 

Dragon’s Heart

Created by mixologist Ektoras Binikos of Art & Spirit Mixology (New York, NY)
1 1/2 oz of Ron Abuelo 12 Años 
1/2 oz of Domain de Canton
3/4 oz of mezcal
3/4 oz of elderflower cordial, syrup (* mint/citrus syrup)
1 1/2 oz of blood orange juice

3 lime wedges
5 drops of Angostura bitters 
In a shaker muddle lime wedges, elderflower cordial and 3 drop of bitters.  Add ice, Ron Abuelo 12 Year Old, Domain de Canton, mezcal and blood orange juice.  Shake vigorously. And strain into a martini glass.  Garnish with 2 drops of Angostura bitters and a blood orange slice.

 

*For the Mint/Citrus syrup (optional)
1 bunch mint, approximately 3 ounces, rinsed, with roots trimmed.
2 tablespoons each: fresh lemon, orange and lime juice.
2 cups sugar
1 cup water
Place the mint, juice, sugar and water in a small saucepan stir and bring to a gentle boil over medium-high heat.  Reduce the heat and simmer until the sugar is completely dissolved and syrup is slightly thickened, about 5 minutes.  Remove from heat and let cool.  Remove the mint and transfer to an air-tight container.  Refrigerate syrup until ready to use.  Can be made up to 2 weeks in advance.

 

The Conqueror

Created by mixologist Amber West of Central 214 (Dallas, TX)

1 3/4 oz Ron Abuelo 12 Años

1/2 oz Pierre Ferrand Cognac Ambre

1/2 oz Grand Marnier Cordon Rouge

3/4 oz honey syrup

1/2 oz fresh lemon juice

Put all ingredients into shaker tin and shake vigorously to make sure the liquid is very cold. Strain into a martini glass and garnish with a lemon peel.

 

Barriles

Created by mixologist Al Sotack of Franklin Investment & Mortgage Company (Philadelphia, PA)

1 ½ oz Ron Abuelo 12 Años

½ oz Lairds Apple Brandy Bottled in Bond

1 oz Punt e Mes vermouth

1 teaspoon Benedictine

1 dash Fee's aromatic bitters

Pour all ingredients into a mixing glass filled with ice and stir gently.  Strain into a chilled glass with ice and garnish with a lemon twist.