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MIXOLOGY MINUTE #1
The first cocktail is the Cuba Libre. Cuba Libres were very popular during the 30s and 40s, and gained further popularity after the Andrews Sisters recorded a song in 1945 named after the drink's ingredients. The first Cuba Libre was made using BACARDI Rum. BACARDI is made with extremely high quality ingredients including a proprietary strain of yeast called La Levadura Bacardi, which gives BACARDI its unique flavor profile.

Cuba Libre

• Squeeze the juice of half a lime into a Collins glass, and save the lime shell
• Add 2 ounces of BACARDI Rum, fill the glass with cracked ice, and place the lime shell on top
• Pour Mexican Coke over the top of the lime
  
  

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MIXOLOGY MINUTE #2
The second cocktail is the Mojito. BACARDI made this cocktail a household name in the U.S. The Mojito was originally made using BACARDI Rum. We'll use BACARDI 8, which was historically reserved only for members of the BACARDI family.

Mojito

• In a rocks glass add 6-8 mint leaves, 1 brown sugar cube, 1 ounce of simple syrup, and 3/4 ounce of fresh lime juice
• Muddle that together
• Add 2 ounces of BACARDI 8
• Garnish with a mint sprig

The BACARDI story is one of family, cocktails, overcoming obstacles, amazing parties and possibilities.

On February 4, 1862, Don Facundo Bacardi Massó purchased the first BACARDI rum distillery on El Matadero Street, in the town of Santiago de Cude, for 3.500 pesos. Here, he pioneeered a new way of making that would set the standards for future rum production. Don Facundo Bacardi Massó created a revolutionary style of rum â?"BACARDI Superior Rum, which was the catalyst that inspired great bartenders of the time to create a whole new genre of light, crisp, citrusy cocktails such as the Original Daiquiri and Mojito.

Don Facundo realized that early rums were crude and harsh and not fit for the cultivated palettes of Cuba's emerging middle classes. He set out to create a locally produced spirit that was as sophisticated as the finest Cognacs. To do this he worked hard to control every step of the rum making process and introduced techniques which he observed in the production of European spirits as well as creating a couple of his own.

He began with the highest quality ingredients including a unique strain of yeast which he found growing in the sugarcane fields outside Santiago de Cuba. This proprietary strain of yeast became known as 'La Levadura BACARDI' and continues to be used exclusively to provide BACARDI Rum with its unique flavour profile.

In order to create a light and well balanced rum, Don Facundo distilled two separate spirits. The first was known as 'aguardiente', a characterful rum with a distinct flavour and aroma that provides the backbone for BACARDI; the second he distilled several times to produce a lighter and more delicate spirit called 'redestilado'.

By pioneering charcoal filtration and purposeful ageing in rum, he created tools that our Maestros de Ron BACARDI (Master Blenders) continue to use today to create a range of perfectly balanced rums; each with its own interpretation of the BACARDI flavour profile. These include BACARDI Superior, a light, floral and fruity white rum ideal for mixing; and BACARDI Gold, a rich golden rum with soft vanilla, spice and oak notes.

Eight generations of Don Facundo's family have sustained his innovative spirit to produce BACARDI, the most awarded rum in the world.

BACARDI Superior (the name of our white rum since 1862) is by far the most important label within our portfolio, and consistently ranks among the world's leading brands. BACARDI Superior continues to be the standard bearer of the BACARDI brand globally and is recognized the world over as the premium rum that inspired the cocktails that we know and love today. Its light taste and unique balance meant that it could be mixed with light flavours such as mint and lime without dominationg nor disappearing in them.

BACARDI 8 was historically reserved for Don Facundo & the Bacardi family. It is a blend of Bacardi's finest Caribbean rums, is aged at least eight years in carefully selected, small, mature oak casks , then masterfully blended to develop the rounded complexity of that only the finest aged rums attain to. Mixing Bacardi 8 year old is strictly taboo. Tasting Notes: Rich copper color. Sweet toffee, roasted nuts, and brown spice aromas are very sophisticated and deep. A vibrant entry leads to a supple, glycerous and lightly sweet full-bodied palate of chocolate, warm caramel, toasted nuts, and rich spices with a touch of cigar box and lacquer for complexity. Finishes with a long, smoky caramel and spice fade. Fantastic and a must for cigars.

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MIXOLOGY MINUTE #1
The first cocktail is the famous Moscow Mule. It was first invented in 1941 by Jack Morgan, the proprietor of the old Cock n' Bull Tavern on the Sunset Strip. Today we'll be using Crystal Head Vodka for our Moscow Mule. This vodka has a unique pureness because it undergoes a quadruple distillation process, and is made using water from a glacial aquifer in Newfoundland. So, here's the recipe for a perfect Moscow Mule.

Moscow Mule

• In an ice-filled Collins glass add 1/4 ounce of fresh lime juice and 2 ounces of Crystal Head Vodka
• Fill the glass with ginger beer, garnish with a lime wedge, and it's ready to enjoy
  
  
  

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MIXOLOGY MINUTE #2
The second cocktail is the exciting Flame of Love. The Flame of Love was invented for Dean Martin, who got his start singing with big bands in the early 1940's. Today we'll be using Crystal Head Vodka as the foundation for this cocktail. Crystal Head Vodka is an extremely pure vodka that is filtered through 500 year-old crystals known as Herkimer diamonds. There is also no glycol sugar or citrus oil added. Here's how to make the Flame of Love.

Flame of Love

• Grab an ice-filled mixing vessel and add 2 1/2 ounces of Crystal Head Vodka
• Stir and strain the Crystal Head Vodka into a Fino Sherry rinsed Cocktail Coupe, which is prepared by chilling, then rinsing the glass with sherry, and finally by flaming two orange peels into the glass
• Pour your chilled Crystal Head Vodka into the glass, then flame the last peel and it's ready to enjoy

THE BOTTLE
Aykroyd and Alexander wanted the opportunity to get closer to the myth of the 13 crystal heads. After more than two years in development, their moment finally arrived. When their glass depiction of a head was complete, Milan-based manufacturer Bruni Glass declared it to be a bottle of unsurpassed complexity and quality. Now, what to put in it? Vodka became the drink of choice. But with it, a commitment to do something enlightened and different.

THE WATER
Naturally pure vodka had to be born of an equally pristine primary ingredient. The deep glacial aquifer water of Newfoundland, Canada became the perfect choice. As the easternmost landmass in North America, this vast and largely untouched island shares a mystery and fascination not unlike the crystal head legend itself. Fitting that the Crystal Head distillery chose 'The Rock' as its new home.

THE CRYSTALS
A quadruple-distillation process made Crystal Head as pure as vodka can be, but the quest for an almost mystical purity continued. As a final stage, the liquid was filtered through 500-million year-old crystals known as Herkimer diamonds . These quartz crystals are found in very few places in the world, including Herkimer, New York and regions in Tibet and Afghanistan. Perhaps because they share the raw material from which the original crystal heads were carved, they are thought to have similar spiritual qualities.

THE PURITY
The result was perfect vodka, with absolutely no additives. No glycol (an ingredient for engine anti-freeze); no citrus oil (used in its raw form as an insect exterminant); and no raw sugar. Nothing was needed, because it was abundantly clear that finely produced vodka came by its smoothness and flavor naturally. So in the end, the only things required were a glass and a pure spirit of one's own.

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MIXOLOGY MINUTE #1
The first cocktail is the famous Manhattan. The original Manhattan was a mix of American whiskey, Italian vermouth, and Angostura bitters. Today we'll be using Carpano Antica vermouth for our Manhattan. It's a very high-quality vermouth with a unique proprietary blend of aromatic herbs infused into it. So, here's the recipe for a perfect Manhattan.

Manhattan

• In a mixing glass add 2 ounces of Rye Whiskey and 1 ounce of our vermouth, Carpano Antica
• Give it a dash of Angostura bitters
• Add ice, stir it up, and then strain it into a cocktail glass
• Garnish with a cherry and enjoy

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MIXOLOGY MINUTE #2
The second cocktail is the Club Cocktail. The Club Cocktail was first printed in W.C. Whitfield's 1939 "Just Cocktails" book. Below is a popular variation of that recipe using Carpano Antica vermouth. Carpano Antica has a beautiful aromatic essence made from over 50 different herbs, which gives it a unique and distinctive flavor and really adds to the cocktail.

Club Cocktail

• Grab a mixing glass and combine 2 ounces of Zaya Aged Rum, ½ ounce of Carpano Antica, ½ ounce of dry vermouth, and 1 teaspoon of maraschino cherry liqueur
• Give it a dash of Angostura bitters
• Add ice, stir, and strain into a cocktail glass
• Garnish with a cherry and it's ready to enjoy

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MIXOLOGY MINUTE #1
The first cocktail is a Sidecar using Remy Martin VSOP Cognac and Cointreau, which were the basis of the original Sidecar recipe. Remy Martin is preferred because it is made from grapes from the finest growing regions in France and aged at least 4-12 years. Cointreau is a must because it's really the heart of this cocktail. It's made with only 4 natural ingredients and is considered the best orange liqueur.

Sidecar

• Grab a shaker or any other mixing vessel
• Combine ½ ounce of fresh lime juice, 1 ounce of Cointreau, and 1 ½ ounces of Remy Martin VSOP Cognac
• Shake with ice and strain into a sugar rimmed cocktail glass

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MIXOLOGY MINUTE #2
The second cocktail is Harry's Pick Me Up using Remy Martin VSOP Cognac, which is preferred because it is produced from the finest grapes in the world and aged 4-12 years.

Harry's Pick Me Up

• You will need a shaker or other mixing vessel
• Mix together ½ ounce of fresh lemon juice, ½ ounce of Grenadine, and 1 ounce of Remy Martin VSOP Cognac
• Shake with ice, strain into a Champagne flute, and top off with Champagne to finish

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MIXOLOGY MINUTE #1
The first cocktail is a Mojito using Mount Gay Rum. Mount Gay is preferred by mixologists because it undergoes a unique distillation process before it is aged in specially imported Kentucky Oak Barrels. Mount Gay makes a phenomenal Mojito.

Mojito

• In a Collins glass add 1 ounce of fresh lime juice, ¾ ounce of simple syrup, and 1 brown sugar cube
• Muddle this together with a spoon
• Then add 2 ounces of Mount Gay White Eclipse rum
• Fill with crushed ice
• Garnish with a mint sprig for a perfect Mojito

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MIXOLOGY MINUTE #2
The second cocktail is a Mai Tai using Mount Gay Rum. Mount Gay is preferred by mixologists because it is produced with the purest of coral water and molasses that are incredibly rich in flavor.

Mai Tai

• You need a mixing vessel of some kind
• In that vessel mix together 1 ounce of fresh lime juice, ¾ ounce of Cointreau, ½ ounce of Orgeat, and 2 ounces of Mount Gay Eclipse rum
• Add ice and shake vigorously
• Then strain into an Old-Fashioned glass filled with crushed ice and garnish with a mint sprig

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MIXOLOGY MINUTE #1
The first cocktail is a Cuba Libre using Brugal Anejo Rum. Brugal Anejo is preferred by mixologists because it's a dry rum that counterbalances sweet mixers. It's produced using a proprietary distilling process that gives it a very smooth, clean dry taste and make a better rum and coke.

Cuba Libre "Santo Libre when using Brugal Anejo Rum"

• In an ice filled Collins glass, add the juice of half a lime, then squeeze and drop the lime into the glass.
• Add 2 ounces of Brugal Anejo Rum, or for something extra special use Brugal Extra Viejo.
• Fill the glass with Mexican Coke, garnish with a lime wedge and it's ready to enjoy.

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MIXOLOGY MINUTE #2
The second cocktail is the Daiquiri using Brugal Anejo Rum. This is also one of the classic cocktails that we'll be pouring at this year's Swing Fling so be sure not to miss it. Brugal is preferred by mixologists because is the perfect dry rum to counter balance sweet mixers.

Classic Daiquiri

• Use a mixing vessel of some kind.
• Mix together 1 ounce of fresh lime juice, ¾ ounce of simple syrup, and 2 ounces of Brugal Anejo rum.
• Shake vigorously, strain into a cocktail glass, and garnish with a lime wedge.