4 Cocktails for Cinco de Mayo

30
Apr

Cinco de Mayo is quickly approaching, so let Pusser’s Rum help you create some delicious drinks to celebrate with! Here are 4 of our favorite rummy drinks for Cinco de Mayo.

Lava Flow Cocktail

4 oz coconut rum
4 oz Pusser’s Rum
10 oz frozen strawberries
8 oz pineapple juice
8 oz cream of coconut
2 cups crushed ice
fresh pineapple wedges, for garnish

In a blender, combine coconut rum, Pusser’s Rum, and strawberries.
Blend to a puree. Transfer to a clean pitcher. Clean and wash out blender.
Add pineapple juice, cream of coconut, and crushed ice. Blend until smooth.
Divide strawberry rum puree among 4 serving classes. Slowly pour
pineapple coconut mixture into the glass. The red mixture will evenly swirl
with the white mixture. Garnish with a pineapple wedge and serve immediately.



Pineapple Arugula Mojito

1 pineapple
1 cup fresh mint leaves
1 cup arugula
2 limes, cut into 8 wedges
1/4 to 1/2 cup brown sugar
2 (6-ounce) cans pineapple juice
2 cups Pusser’s Rum
club soda

Peel and core pineapple. Cut into chunks, and reserve 8 pieces.
Puree the rest of the pineapple in a food processor or blender.
In a large pitcher, add mint, arugula, limes, and brown sugar.
Crush the leaves with a spoon, muddle it really well. Add pureed
pineapple, pineapple juice, and rum. Add a good splash of club soda.
Pour over ice, and garnish with pineapple chunk, mint, and more limes.



Blood Orange Mojito

6 mint springs and more for garnish
1 oz. blood orange juice
1 tbsp. lime juice
1 oz. Pusser’s Rum Gunpowder Proof
2 tbsp. simple syrup
seltzer water

Pour blood orange juice, lime juice, and simple syrup into a glass.
Add springs of mint and muddle into the mixture.
Add the rum and fill the rest of the glass with seltzer water.



Minty Pineapple Rum

2 cups cubed pineapple
20 fresh mint leaves
3 tbsp. lime juice
1/3 cup superfine sugar
3/4 cup Pusser’s Rum
3 and 1/2 cups club soda

Place the first four ingredients in a blender; cover and process until pureed.
Transfer to a 1-1/2-qt. pitcher; stir in rum. Pour 1/3 cup into each glass.
Add ice; pour 1/2 cup soda over ice. Garnish with a pineapple slice and additional mint leaves.