P U E R T O | R I C O🇵🇷
Three amazing days filled with lots of inspiring presentations / tastings and knowledge from our Master Distillers & Master Blenders of our spirits.
Now back to Sweden.
An Etched/Carved Polaroid of a woman being offered a Turbulence Cocktail.
-an Aviation during a Dark and Stormy flight.
Shake up 1 Bacardi Superior, .75 Maraschino, .1 lemon juice, .25 Creme Violette. Strain into a Collins glass with ice, top with Ginger Beer, and finally a 1 ounce float of Goslings Black Seal.
Something what I always remind to everyone about the flower in my #bacardilegacy cocktail is what it represents: the awareness of our nature; the connection what exists in every human being of this planet. Is something what we cannot forget. My message to the world, is keeping care of our environent, processing our wastes wisely, creating something worthwhile...for our future. Edable Crisanthemun Flower: My “Nature connection” and crown on this liquid, aware of our environment!!! El Poetico!!!
#bepoetico#bacardilegacyuae2019#bacardi#legacy#environment#sustainability#coya#abudhabibars#UAE#Peru#latinoamerica 🌼💛 🇦🇪 🇵🇪 🙏🏽✌🏽
● BACARDI GOLD CUBA LIBRE ●
Para hacerlo necesitas:
¡Fácil de hacer y tremendamente rico! Recorda que tenes que ser mayor de 18 🔞 y que si vas a tomar, no manejes.
¡Consultanos por otros productos!
Here is a new great cocktail by @chenaholic.
Besides his great talent of mixology, I love the way he create from it a story.
Cheere Epicureans 🍸🥝 "Just so you all know, I got a mini fruit allergy from the kiwis during the making of this drink, but I did this for you! 😭😂 All jokes aside, I’ve been wanting to mix up something with kiwis for a while now. I felt the tart of the fruit would pair really well with some rum, and I was not wrong!"
1.5 oz White Rum
.5 oz Melon Liqueur
.5 oz Fresh Lime Juice
.5 oz Simple Syrup
Half of a Kiwi
Peel and dice half a kiwi and muddle in a shaker. Add rest of ingredients except egg whites. Add ice and shake to chill. Double strain contents from one tin into the other then discard the ice. Add egg whites and shake again. Pour into a rocks glass and garnish with a kiwi wheel.
Great champagne in paradise. Does it get any better?🥂
Did you know....?
Ruinart's cellars, acquired in 1768, are amongst the largest in the region, and are Gallo-Roman in origin. Like most Champagne cellars, they are the product of ancient chalk mining, and extend 38 metres below the ground and are 8 km long. The chalk helps to keep the cellars at a constant 11 degrees Celsius. The chalk pits were classified as a historic monument in 1931. • @lilis_beach_972 • @fabuloud_972