Because the temperatures heat and summer time will get nearer, rum takes heart stage. And whereas the number of rums is huge, one of the distinctive choices so as to add to your own home bar is TANDUAY Asian Rum, notably their Silver.
Hailing from the Philippines, TANDUAY Asian Rum Silver is an award-winning mix of rums aged for as much as 5 years in bourbon barrels and created from heritage Asian sugarcane grown within the wealthy volcanic soils of Bacolod, Philippines. TANDUAY Rum has been produced since 1854, and whereas it has lengthy been considered one of Asia’s best-kept secrets and techniques, in the present day it’s being found by bartenders and rum lovers around the globe.
TANDUAY Asian Rum Silver has a refined sweetness with notes of tropical fruit and vanilla and a easy end that make it good for sipping straight or mixing into cocktails, like a Cherry Blossom Mule. Go to reservebar.com to discover a bottle.
Cherry Blossom Mule
1 oz. cherry blossom syrup
1 oz. ginger syrup
1/4 oz. contemporary lime juice
1 1/2 oz. ginger ale
Instruments: shaker, strainer
Glass: tumbler
Garnish: lime slice, slice of ginger, edible flower petals
Mix the primary 4 elements in a shaker with ice and shake to relax. Pressure right into a glass and prime with ginger ale. Garnish.
Cherry Blossom SyrupTotally wash 1-2 cups of cherry blossoms (no stems). If utilizing contemporary blossoms, soak them in water with 1 tsp. of baking soda for 5-10 minutes. If utilizing preserved cherry blossom flowers, soak them in chilly water for 20-Half-hour to take away extra salt. Discard the water. Mix the washed cherry blossoms with 1 cup of water and 1 cup of granulated sugar in a saucepan and convey to a boil. Simmer for five minutes, then pressure out the cherry blossoms. Return to warmth, then cook dinner till thickened into syrup. Switch to a bottle and hold refrigerated for as much as 2 weeks.
