Who doesn’t love a good cocktail? The drink is so popular that there is a day named after it. Today is that day, National Rum Day! But before you grab that cocktails, Santa Teresa “1796” Rum shares with us tips for how to enjoy this special day.
- Sip your rum. Santa Teresa “1796” Rum is produced by Venezuela’s oldest family-owned distillery. Handcrafted using the Solera method, it is a perfect sipper, both neat and on the rocks.
- Free your mind. Go beyond the usual muddled cocktails like the Mojito.
- Swap in rum for other spirits. Enjoy classic cocktails like a Rum Negroni, a Rum Old Fashioned or a Rum Manhattan. Recipes by top mixologists are available.
- Hit the town. Visit your favorite restaurants and bars that pour Santa Teresa Rum, such as:
- Little Branch
- Pegu Club
- Extra Fancy (Williamsburg)
- Maison Premiere (Williamsburg)
- Melibea
- Death & Co.
- The Marrow
- The NoMad
- Cienfuegos
- and others
- Get cozy at home. Stop by your neighborhood spirits store that carries Santa Teresa Rum and entertain at home with easy-to-make rum cocktails. Some fine spirits purveyors include:
- Crush Wine & Spirits
- Astor Wines & Spirits
- Union Square Wines & Spirits
- and others
Looking for a Santa Teresa “1796” Rum cocktails? Try these:
No Regrets by Miguel Olmedo of Aretsky Patroon
2 oz “Santa Teresa 1796” Rum
1 oz Aperol
½ oz Punt e Mes
1 dash Orange Bitters
Add all ingredients to a mixing glass with ice and stir. Strain into a coupe glass.
If you’re looking for something a little different check out Caliche Rum, the hot new premium white rum from Rande Gerber, and sixth-generation rum maker, Roberto Serralles, whose legendary family has been producing rum in Puerto Rico for nearly 150 years. Unlike most white rums on the market, Caliche is made from a blend of four different aged rums – yet is still crystal clear and bursting with flavor.
If you’re in New York check out these top restaurants and lounges for your first Caliche rum experience. You won’t be disappointed.
- Jimmy at the James Hotel Soho (27 Grand Street, 212-465-2000)
- Spitzer’s Corner (101 Rivington Street, 212-228-0027)
- Hurricane Club (360 Park Ave S, 212-951-7111)
- Bobby Vans (135 West 50th Street, 8th Floor, 212-957-5050)
- Le Bernardin (155 West 51st Street, 212 554-1515)
- Son Cubano (544 West 27th Street, 212-366-1640)
- Oficina Latina (24 Prince Street, 646-381-2555)
- Calle Ocho (45 West 81st Street, 1st Floor, 212-873-5025)
- Havana Central Times Square (151 West 46th Street, 212-414-4999)
- Prime 116 (2257 1st Ave., 646-590-2188)
- W Hotel (1567 Broadway, 212-930-7444)
If you’re looking to entertain guests at home you can always mix it up at your own person bar by trying these cocktails from Caliche Brand Ambassador, Esteban Ordonez:
Cali Daiquiri
2 oz Caliche Rum
1 oz Fresh Lime Juice
¾ oz Agave Nectar
1 Fresh Strawberry
Garnish: Strawberry
In a shaker, combine all ingredients, then lightly muddle the strawberry. Shake vigorously until well chilled. Strain into an ice filled rocks glass and garnish with strawberry
Cali Mojito
oz Caliche Rum
1 oz Fresh Lime Juice
¾ oz Agave Nectar
8 Mint Leaves
Crushed Ice on Top
Garnish: Mint Sprig
In a rocks glass, combine all ingredients, then lightly muddle mint leaves. Top with crushed ice. Garnish with a mint sprig.
Cali Queen Bee
2 oz Caliche Rum
3/4 Fresh Lemon Juice
3/4 Honey Syrup
Garnish: Lemon Peel
Combine all ingredients in a shaker filled with ice, shake vigorously until well chilled. Strain into cocktail glass and garnish with lemon peel.
Cheers! Always Remember to Drink Responsibly!
Hale and Hearty launched its first ever “Chef Series” on Wednesday at its 40th Street and 7th Avenue location in Manhattan. The “Chef Series” is a 6 week competition featuring 6 of New York City’s top Chefs. The chefs participating in the series are David Burke, Michael White, Chris Bradley, Nick Anderer, Michael Anthony and Bill Telepan. Each Chef put together their own soup for Hale and Hearty that will be served for 1 week at a time starting Oct. 29th. At the end of each week a portion of the soup’s sales will go to the charity of the chef’s choice.
