Though no strangers to frigid, icy winters, New Englanders had more to contend with than usual this season: polar vortexes dropping the temperature to record lows and storms like Hercules and Pax cloaking the Northeast in a limitless blanket of white. Finally, with the onset of longer and warmer days, it’s time to trade snow boots for sandals and focus on the sun-filled weekends ahead. With mitt-free hands, grab a cocktail (or two) made with Tanduay Asian Rum and welcome the nearly forgotten season that is Spring.
Hailing from the Philippines, Tanduay Asian Rum is a premium spirit masterfully blended by Maestros who have been perfecting their craft since 1854. Its silky smooth finish makes it an ideal base for Spring sippers. The Tanduay Spring Fling and Tanduay Star of Asia are two cocktails you’ll be returning to over and over again this season.
Tanduay Spring Fling
Ingredients:
- 1-1/2 oz. Tanduay Gold Asian Rum
- 5 Honeydew Melon Balls
- 5 Mint Leaves
- 1/2 oz. Fresh Lime Juice
- 1/2 oz. Simple Syrup
- Ginger Ale
Muddle the honeydew, mint and simple syrup. Add ice, Tanduay and lime juice. Shake well and pour into a tall glass. Top with Ginger Ale. Garnish with a skewer with a Cantaloupe ball on the end of it.
Tanduay Star of Asia
Ingredients:
- 1-1/2 oz. Tanduay Silver Rum
- 1-1/2 oz. Mango Juice
- 1/2 oz. Passion Fruit
- 1/2 oz. Orange Juice
- 1/2 oz. Simple Syrup
- Prosecco
Combine all the ingredients (with the exception of the Prosecco) over ice and shake well. Strain into a champagne flute and top with Prosecco. Garnish with a star fruit.
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