Cocktails

  • Lorenzo Mariotti

    Lorenzo Mariotti

    Quotes

    Bar Manager, Little Italy
    Soho District,London "It is the flavor and taste of Nicaragua in the Heart of London, so that we do not forget authentic products… I use it in my mojito cocktail because it works best of any of the rums in my backbar."

    Rum Recipes

    Lorenzo recommends the Mojito Royal Fresh lime, brown sugar, fresh mint, all muddled together, add Flor de Caña 7-year old and shake in Boston shaker with ice, strain in a champagne flute and top up with Dom Perignon. Garnish with fresh mint & a slice of lime.
  • Claudio Grisorio

    Claudio Grisorio

    Quotes

    Bar Manager, Vigne Bar
    Mandeville Hotel
    London "I use Flor de Caña for making the Mojito. It brings prestige to my collection of rums from Central America. The 18 year-old is a premium brand that sits center stage on my rum shelf. In fact, I recommend it as a substitute for cognac. The bottle is really stylish and attractive to the eye, and I am a big fan."

    Rum Recipes

  • Mario Maravilla

    Mario Maravilla

    Quotes

    Bar Manager, Vision Bar
    World Trade Center
    Malmo, Sweden "Centenario Gold 18 is a fantastic rum, from my home territory." Mario is a Central American native and has made Flor de Caña the house pour rum at the Vision Bar.

    Rum Recipes

  • Brian Miller

    Brian Miller

    Quotes

    Bar Manager, Death & Co.
    New York City "When I reach for a rum to make a daiquiri, it's always Flor de Caña, and I can think of no higher praise."

    Rum Recipes

    Bryan Recommends the Fat Like Buddha
    -2 oz Flor de Caña 7 Year Grand Reserve Rum
    -3/4 oz Dubonnet Rouge
    -1/4 oz Benedictine
    -1/4 oz Cointreau
    Stir & strain into an A/P coupe. Garnish with a flamed orange twist.

    Jack Sparrow Flip
    -2 oz Flor de Caña 7 Year Grand Reserve Rum
    -3/4 oz demerara syrup
    -3/4 oz rainwater madeira
    -2 dashes fees barrel aged bitters
    -1 whole egg
    Dry shake, shake with ice & strain into a fizz glass without ice. Garnish with grated cinnamon.

    Sleepy Hollow Fizz
    -2 oz Flor de Caña 7 Year Grand Reserve Rum
    -1/2 oz fresh lemon juice
    -1/2 oz maple syrup
    -2 bar spoons pumpkin puree
    -1 egg yolk
    -top club soda
    Dry shake, shake with 3 ice cubes and strain into a fizz glass. No garnish.
    MAKING THE PUMPKIN PUREE
    -Take one 15 oz can of Libby's 100% pure pumpkin, add 1 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/4 tsp of ground cloves and 15 oz of simple syrup and blend it all together in a blender or Cuisinart. Store in the fridge.
  • Ryan Lane

    Ryan Lane

    Quotes

    Mixologist, Bowery Bar
    Brisbane, Australia "Build, shake and fine strain into chilled/frozen cocktail glass, garnish with Lime Wheel/Wedge... Hook in, enjoy, and watch them disappear one after the other before your eyes!"

    Rum Recipes

    Ryan recommends the Grand Maple Leaf
    -2 oz Flor de Caña 7 Year Old Rum
    -1 oz Fresh Lime Juice
    -2/3 oz Maple Syrup
    -1 Dash Angostura Bitters
  • Cloud Nine

    Cloud Nine

    Ingredients

    1 3/4 - Flor de Caña 7 Year Rum
    Muddled 3 Mint sprigs
    Muddled pinch of pickled ginger
    2 oz Nigori sake
    Splash of Pineapple juice
    Half a Lime Juiced
    Splash of Orange juice
    Dash of Pomegranate syrup
    1/4oz Flor de Caña 18 Year Rum

    Instructions

    In a shaker muddle mint and ginger with juice from a halved lime (using rind is to personal preference of bitterness). In a highball filled with crushed ice add pomegranate syrup. Add strained mint, ginger, and lime juice.
    Add Flor de Caña 7YO Rum
    Add Nigori Sake
    Add splash orange juice
    Add Pineapple juice
    Add Float of Flor de Caña 18YO Rum.


  • Besito

    Besito

    Ingredients

    - 2 oz Flor de Caña 4 Year Limón
    - 1 oz lime juice
    - 5 - 6 oz cranberry juice

    Instructions

    Stir ingredients together in a tall glass or rocks glass filled with ice cubes, and serve. Garnish with a lemon wheel.


  • Maple Madness

    Maple Madness

    Ingredients

    - 2.5 oz. Flor de Caña 7 year rum
    - .5 oz. Maple Syrup
    - 2 Dashes Liquid Smoke
    - Smoked Salt

    Instructions

    Salt rim of small rocks glass. Add Flor de Caña, maple syrup, and liquid smoke to shaker. Strain over ice.


  • Burnt Oranges

    Burnt Oranges

    Ingredients

    - 1.5 oz Flor de Caña Grand Reserve 7 Year Rum
    - 0.5 oz Blood Orange Puree
    -0.5 oz Lemon Juice
    - Top with Guinness Beer

    Instructions

    Combine Flor de Caña, Blood Orange Puree, and lemon juice in a shaker with ice. Strain into a tall rocks glass over ice and top with Guinness.


  • Lady Lux

    Lady Lux

    Ingredients

    - 1 oz. Flor de Caña 4 yr. old white rum
    - 1 oz. Luxardo Maraschino liqueur
    - 2 oz. Pomegranate juice
    - 5 raspberries and 5 blackberries (muddled)
    - Cremant d'Alsace Sparkling Wine

    Instructions

    Muddle the raspberries and blackberries in the bottom of a mixing glass. Then add remaining ingredients (except for champagne) and shake well with ice. Strain into a Coupe/Marie Antoinette glass. Top with sparkling wine. Garnish: blackberries and raspberries on a pick.


  • Cubano Cocktail

    Cubano Cocktail

    Ingredients

    -1 oz Flor de Caña 7 Year Rum
    -2 oz White Cranberry Juice
    -½ the juice of a fresh lemon

    Instructions

    *Brush your choice ham with honey mustard and roast to caramelize ham. Slice the ham thinly and place the strips in a mason jar. Pour Flor de Caña Grand Reserve 7 yo into the mason jar of ham and fill until the ham strips are completely covered. Refrigerate for one week and strain contents of the mason jar over a cheese cloth. Reserve the liquid. Add all of the above ingredients to a cocktail shaker and shake well. Strain into a rocks glass filled with cracked ice Garnish with a skewer of Swiss cheese cubes and a toasted bread stick/cigar.


  • Eternal Bliss (Valentine´s cocktail for her)

    Eternal Bliss (Valentine´s cocktail for her)

    Ingredients

    -1 oz Flor de Caña 7 Year Rum
    -2 oz White Cranberry Juice
    -½ the juice of a fresh lemon

    Instructions



  • Nica Libre (Valentine´s cocktail for him)

    Nica Libre (Valentine´s cocktail for him)

    Ingredients

    -2 oz Flor de Caña 5 Year Black Label Rum
    -4 oz Coca Cola

    Instructions

    Fill a tall glass completely with ice cubes. Mix the ingredients into the glass and serve with a slice of lemon.


  • Caña Spiced Cider

    Caña Spiced Cider

    Ingredients

    -Sugar and cinnamon for dusting rim
    -1.25 oz. Home-Spiced Flor de Caña ® (spice recommendation: clove and cinnamon)
    -5 oz. apple cider

    Instructions

    Rim glass with sugar and cinnamon. Add hot cider and rum.


  • Too Full Flor Dessert

    Too Full Flor Dessert

    Ingredients

    -2 oz. Flor De Caña 7-year Grand Reserve
    -4 mint leaves
    -1 scoop chocolate ice cream
    -½ oz. vanilla syrup
    -½ oz. Licor 43
    -Caramel foam**

    For caramel foam:
    -2 oz. heavy cream
    -1/2 oz. liquid caramel syrup
    -dash of cinnamon
    -Combine heavy cream with syrup + cinnamon in a dry shaker until emulsified.

    Instructions

    Pour all ingredients in a mixing glass. Shake for 20 seconds. Serve over chilled martini glass. Top with layer of caramel foam.


  • Flor de copia Punch

    Flor de copia Punch

    Ingredients

    -2 oz. Flor De Caña 7-year Grand Reserve
    -4 sugar cubes
    -3 oz. club soda
    -2 whole cloves
    -1 pinch of fresh grated nutmeg
    -1 oz. lemon juice
    -2 oz. Fuji apple juice
    -2 dashes of Peychaud bitters

    Instructions

    -Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process).
    -Muddle the cloves with the sugar cubes.
    -After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added.
    -Add ice once all of the ingredients have been added and stirred.
    -Stir the punch until it is chilled.
    Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with apple slices and cinnamon sticks.


  • Cocoa Loco

    Cocoa Loco

    Ingredients

    -2 oz Flor de Caña 7-year-old
    -0.5 oz Godiva Milk Chocolate Liqueur
    -Thin slice of Habañero Chili
    -Dash of cinnamon
    -2 teaspoons of brown sugar
    -2 oz of milk
    Grated pistachios for garnish

    Instructions

    Pour the rum, chocolate liqueur and milk into a small pot, and add the slice of chili, cinnamon and sugar. Simmer on low to medium heat until hot. Top with whipped cream. Garnish with grated pistachios.


  • Spiced Rum Toddy

    Spiced Rum Toddy

    Ingredients

    -3 oz boiling water
    -1.5 oz. Home-Spiced Flor de Caña ® (spice recommendation: vanilla bean, nutmeg, cinnamon)
    -0.5 oz. teaspoon of butter
    -1 cinnamon stick
    -Fresh nutmeg for garnish

    Instructions

    In an Irish coffee mug, add boiling water, rum, and top with a small slice of butter. Stir with cinnamon stick and garnish with fresh nutmeg.


  • Pineapple Spiced Punch

    Pineapple Spiced Punch

    Ingredients

    -1 oz. fresh lime juice
    -4 sugar cubes
    -1 oz. Home-Spiced Flor de Caña ® (spice recommendation: fresh lemon peel, sage, ginger)
    -2 oz. pineapple juice
    -Pineapple wedge for garnish

    Instructions

    Muddle sugar cubes with fresh lime juice. Add all other ingredients and stir until cold. Pour into a highball glass. Garnish with a lime slice and a pineapple wedge.


  • PB and J

    PB and J

    Ingredients

    -1.5 oz Flor de Caña 7 yr rum
    -.5 oz Lustau Palo Cortado Vides
    -.25 oz Strawberry jam
    -.25 oz Peanut syrup*
    -1 Egg white
    -1 Yellow banana

    *Peanut syrup
    -Combine 2 parts water with 2 parts sugar in a pot
    -Bring sugar water to a boil
    -Add 1 part minced peanuts
    Simmer for 10 minutes
    Strain to remove peanut particles

    Instructions

    Shake all ingredients in a boston shaker without ice, then add ice and shake vigorously again. Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts. Garnish: A banana slice.


  • BLT

    BLT

    Ingredients

    -1.5 oz of Bacon-infused Flor de Caña 7 yr rum
    -2 oz Sacramento tomato juice
    -Dash Worcestershire sauce
    -Pinch celery salt
    -Pinch black pepper
    -Squeeze of lemon juice
    -Dollop of horseradish
    -Fresh Cilantro to taste

    Instructions

    Pour all ingredients over ice shake and then strain over ice.

    Garnish:
    One piece of bib lettuce wrapped around a thick piece of crispy apple wood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.


  • Cheeseburger

    Cheeseburger

    Ingredients

    - 1 oz Flor de Caña 7 yr rum
    -2 muddled Roma tomatoes
    -1 oz Iceberg lettuce water
    -1 oz Beef (well reduced)
    -2 tbsp Toasted bread crumbs
    -1 tsp Dry mustard powder
    -2 tbsp Aged cheddar
    1 large Kosher dill pickle
    Salt and pepper to taste

    Instructions

    Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper. Garnish: Cheddar frico and pickle knot. Garnish instructions: Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate. Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.


  • I Like It Mojito

    I Like It Mojito

    Ingredients

    -1 ½ oz. Flor de Caña 7 Year Grand Reserve Rum
    -1 Tbs superfine sugar
    -Lime wedges
    -4 sprigs of fresh mint
    -Club soda

    Instructions

    Muddle mint leaves, sugar and lime in a mixing glass. Add Flor de Caña and ice in a cocktail shaker and shake vigorously. Strain into a tall glass filled with ice and top with soda. Garnish with a sprig of mint.


  • THE SEERSUCKER

    THE SEERSUCKER

    Ingredients

    -2 oz Flor de Caña white rum
    -1/2 oz cinnamon bark syrup
    -1 oz lemon juice
    -1 1/2 strawberry

    Instructions

    Muddle 1 strawberry, shake ingredients with 3 ice cubes and strain into a pilsner glass with crushed ice- Garnish with ½ strawberry.


  • Tribal Cana

    Tribal Cana

    Ingredients

    -1 ½ parts Flor De Caña 7 year rum
    -¾ part fresh lime juice
    -¾ part pineapple juice
    -½ part simple syrup
    -3 drops vanilla extract
    -10 cilantro leaves
    -8 mint leaves
    -Fresh Cilantro to taste

    Instructions

    Muddle mint, cilantro, lime and pineapple juice in a Collins glass. Add the Flor de Caña 7 year rum and vanilla. Fill the glass halfway with crushed ice and use a spoon to swizzle ingredients. Fill the glass the rest of the way with crushed ice and give another swizzle. Garnish with a mint and cilantro spring.


  • Sambatini

    Sambatini

    Ingredients

    -1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
    -fresh muddled pineapple
    -1/2 oz pineapple juice
    -1/2 oz simple syrup
    -3 small sliced serrano jalapeño muddled
    -1/2 oz lime juice

    Instructions

    Shake, strain into highball glass and garnish with pineapple and jalapeño pepper.


  • Nicarao Gimlet

    Nicarao Gimlet

    Ingredients

    -1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
    -1 oz key lime juice
    -1 oz simple syrup
    -splash of tonic
    -splash of club soda

    Instructions

    Combine Flor de Caña, key lime juice, and simple syrup in a shaker filled with ice. Shake vigorously and strain into a Martini glass. Add a splash of tonic and club soda and garnish with a lime wheel.


  • Water Ship Down

    Water Ship Down

    Ingredients

    -1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
    -1 oz apple juice
    -3/4 oz canton french ginger liqueur
    -1/2 oz pear liqueur
    -1/2 oz lemon juice
    -muddled ginger
    -splash of Prosecco

    Instructions

    Shake, strain in martini glass – top with Prosecco – garnish with pear.


  • The Modern

    The Modern

    Ingredients

    -1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
    -1/2 oz Rose Syrup Monin
    -1/4 oz agave nectar
    -3/4 oz fresh lime juice
    -1 1/2 oz apple juice
    -2 raspberries

    Instructions

    Shake with ice strain into Martini glass. Garnish with raspberry.


  • Shot in the Dark

    Shot in the Dark

    Ingredients

    -1 1/2 oz Flor de Caña 4 Year White Rum
    -1 muddled half lime
    -fresh muddled lemongrass
    -3/4 oz agave syrup or simple syrup

    Instructions

    Shake, strain into highball glass top with ginger beer & floater with Flor de Caña 7 Year. Garnish with mint.


  • Criollo Cocktail

    Criollo Cocktail

    Ingredients

    -2 oz Flor de Caña 7 Year Grand Reserve Rum
    -1 oz key lime juice
    -3 slices of fresh mango or mango puree
    -1 oz agave syrup
    -sprig of fresh cilantro
    -dash of cayenne pepper

    Instructions

    Muddle cilantro, cayenne pepper and mango with ice in a Collins glass. Add Flor de Caña and key lime juice. Half fill the glass with crushed ice; stir. Fill to the brim with more crushed ice and stir again. Garnish with a lime wedge and cilantro sprig.


  • Flor on the Rocks

    Flor on the Rocks

    Ingredients

    -2 oz Flor de Caña 18 Year Centenario Gold Rum
    -Ice Cubes

    Instructions

    In a rocks glass, pour Flor de Caña 18 over ice.


  • Flor Neat

    Flor Neat

    Ingredients

    -2 oz Flor de Caña Rum
    -orange peel (optional)

    Instructions

    Flor de Caña in a snifter. Optional garnish with an orange peel.


  • Flor and Soda

    Flor and Soda

    Ingredients

    -2 oz Flor de Caña Rum
    -soda water

    Instructions

    In a rocks glass, pour Flor de Caña over ice and splash of soda. Add lime to garnish.


  • Classic Mojito

    Classic Mojito

    Ingredients

    -1 1/2 oz Flor de Caña 4 Year White Rum
    -1 tbsp superfine sugar
    -lime wedges
    -4 sprigs of fresh mint

    Instructions

    Muddle mint leaves, superfine sugar and lime in a mixing glass. Add Flor de Caña and ice in a cocktail shaker and shake. Strain into a tall glass filled with ice. Top with club soda and garnish with a sprig of mint. Sugarcane syrup can be used to replace superfine sugar.


  • The Grand Mojito

    The Grand Mojito

    Ingredients

    -1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
    -1 tbsp superfine sugar
    -lime wedges
    -4 sprigs of fresh mint

    Instructions

    Muddle mint leaves, superfine sugar and lime in a mixing glass. Add Flor de Caña and ice in a cocktail shaker and shake. Strain into a tall glass filled with ice. Top with club soda and garnish with a sprig of mint. Sugarcane syrup can be used to replace superfine sugar.


  • Clove and Caña

    Clove and Caña

    Ingredients

    -1 1/2 oz Flor de Caña 7 Year Grand Reserve Rum
    -1/2 oz agave clove syrup
    -1/2 oz fresh lime juice
    -top with ginger beer
    -shaved clove

    Instructions

    Shake, strain into highball glass and garnish with lemon shaving and clove.


  • Flor de Caña Fizz

    Flor de Caña Fizz

    Ingredients

    -2 oz Flor De Caña 7 Year Grand Reserve Rum
    -3oz pineapple juice

    Instructions

    Topped off with club soda on the rocks in Collins glass.


  • The Seersucker

    The Seersucker

    Ingredients

    -2 oz Flor de Caña 4 Year White Rum
    -1/2 oz cinnamon bark syrup
    -1 oz lemon juice
    -1 strawberry

    Instructions

    Muddle, shake with 3 ice cubes and strain into a Pilsner glass with crushed ice. Garnish with a strawberry.


  • Jack Sparrow Flip

    Jack Sparrow Flip

    Ingredients

    -2 oz Flor de Caña 7 Year Grand Reserve Rum
    -3/4 oz demerara syrup
    -3/4 oz rainwater madeira
    -2 dashes fees barrel aged bitters
    -1 whole egg

    Instructions

    Dry shake, shake with ice & strain into a fizz glass without ice. Garnish with grated cinnamon.


  • Fat like Buddha

    Fat like Buddha

    Ingredients

    -2 oz Flor de Caña 7 Year Grand Reserve Rum
    -3/4 oz Dubonnet Rouge
    -1/4 oz Benedictine
    -1/4 oz Cointreau

    Instructions

    Stir & strain into an A/P coupe. Garnish with a flamed orange twist.


  • Sleepy Hollow Fizz

    Sleepy Hollow Fizz

    Ingredients

    -2 oz Flor de Caña 7 Year Grand Reserve Rum
    -1/2 oz fresh lemon juice
    -1/2 oz maple syrup
    -2 bar spoons pumpkin puree
    -1 egg yolk
    -top club soda

    Instructions

    Dry shake, shake with 3 ice cubes and strain into a fizz glass. No garnish.
    Making the pumpkin puree
    Take one 15 oz can of Libby's 100% pure pumpkin, add 1 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/4 tsp of ground cloves and 15 oz of simple syrup and blend it all together in a blender or Cuisinart. Store in the fridge.


  • Somewhere in Thyme

    Somewhere in Thyme

    Ingredients

    -2 oz Flor de Caña 4 Year Gold Rum
    -1 oz agave syrup (or simple syrup/honey syrup)
    -1 oz fresh Valencia O.J.
    -10 fresh thyme leaves

    Instructions

    Build in Collins glass and add thyme & sweetener - lightly press thyme with sweetener, add citrus and rum. Stir, add ice, stir again and top with sparkling wine (or soda water).


  • Chichigalpa Old Fashioned

    Chichigalpa Old Fashioned

    Ingredients

    -2 oz Flor de Caña 18 Year Centenario Gold Rum
    -1 tsp maple syrup
    -2 dashes orange bitters
    -1 dash fee's barrel aged bitters

    Instructions

    Stir & strain into a rocks glass. Garnish with a lemon & orange twist.


  • Mogambo

    Mogambo

    Ingredients

    -1 1/2 oz Flor de Caña 4 Year White Rum
    -1/2 oz Flor de Caña 7 year old Rum
    -1 barspoon tamarind syrup
    -3/4 lime
    -1/2 oz simple syrup

    Instructions

    Pour Flor de Caña into a shaker, add rum, syrups and lime. Shake and strain into a cocktail glass. Garnish with a lime wheel.
    This variation on the Daquiri takes tamarind, a popular fruit in both Indian and Hispanic cultures, and creates a deep rich Daquiri. The Flor de Caña lightens up the mixture of dark molasses rum, lime, sugar, and tamarind. It pairs well with food and is a perfect variation on the famous rum classic.


  • Azra Cocktail

    Azra Cocktail

    Ingredients

    -2 oz Flor de Caña 18 Year Centenario Gold Rum
    -1/2 oz Benedictine
    -2 dashes orange bitters

    Instructions

    Stir & strain in an A/P coupe. No garnish.


  • Flor de Caña Macuá

    Flor de Caña Macuá

    Ingredients

    -1 1/2 oz Flor de Caña 4 Year White Rum
    -1 oz guava juice
    -1 oz orange juice
    -1/2 oz lemon juice
    -1/3oz simple syrup
    -1 orange slice and one green maraschino cherry

    Instructions

    Fill a shaker 3/4 full of ice, add Flor de Caña 4 Year White Rum, guava juice, orange juice, lemon juice and simple syrup. Shake vigorously for 20 - 30 seconds; serve in a tall glass. Garnish with orange slice and cherry.


  • Limón and Cranberry

    Limón and Cranberry

    Ingredients

    -2 oz Flor de Caña 4 Year Limón
    -1 oz lime juice
    -5 - 6 oz cranberry juice

    Instructions

    Stir ingredients together in a tall glass or rocks glass filled with ice cubes, and serve. Garnish with a lemon wheel.