Brugal Rum, the Caribbean’s #1 selling rum, is now a staple on American shelves as well. The 100 percent Dominican rum is great as a mixer or alone, and comes in several varieties, including Blanco Especial, Anejo and Extra Viejo.

By Melina DiPaola

The entire manufacturing process takes place in the Dominican Republic – from the sourcing of ingredients to distillation and bottling. Artisans who follow the same rum-making protocols that the company initiated in 1888 carry out the formulation.

The Blanco Especial is aged just over a year and is colorless and clean tasting. The Brugal Anejo, aged two to five years, is woody and quite tannic, with notes of chocolate and vanilla. It is best mixed with orange juice or Coke. Brugal Rum Extra Viejo is aged the longest, for five to eight years. It is smooth and is best to drink alone, over ice. For cocktail recipes and retail information, visit www.brugal-ron.com

There are several rum-based punches: Planter’s Punch, Bajan Rum Punch, Caribbean Rum Punch, and others. The two most historical rum punches are the Planter’s Punch and Bajan Rum Punch.

Rum Punch is one of the oldest rum recipes and has a simple recipe enshrined in a national rhyme: “One of Sour, Two of Sweet, Three of Strong, Four of Weak.” That is: one part lime juice, two parts sweetener, three parts rum (preferably Dominican), and four parts water. It is served with a dash or two of Angostura bitters and Nutmeg.

The recipe of Planter’s Punch varies, containing some combination of rum, lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curaçao, Angostura bitters, and cayenne pepper.

Ingredients

* 2 ounces Brugal Anejo Rum
* 1 wedge fresh lime
* Dash bitters
* 1 1/2 teaspoon grenadine
* 6 to 8 fresh mint leaves
* 1/2 teaspoon sugar
* Ginger ale
* Maraschino cherries

Preparation

1. In a rocks glass, muddle 4 cherries and sugar. Add ice.

2. In a cocktail shaker, mix Brugal Anejo Rum, a squeeze of lime, a dash of bitters and a slurp of grenadine. Shake well. Pour over ice and muddled mixture. Top off with ginger ale. Garnish with a sprig of mint.