Tanduay Asian Rum Cocktails

Asian Persuasion
Glass: Rocks
Garnish: Lime peel & cherry
Method: Shake all ingredients with ice and strain into ice-filled glass.
45ml (1½oz) Tanduay Asian Rum Silver
90ml (3oz) Pineapple juice
60ml (2oz) Cranberry juice

Beergarita
Glass: Collins
Garnish: Lemon & lime wedges
Method: Shake first 6 ingredients with ice and strain into ice-filled glass. Top with beer.
30ml (1oz) Tanduay Asian Rum Silver
30ml (1oz) Tanduay Asian Rum Gold
15ml (½oz) Lime juice (freshly squeezed)
15ml (½oz) Lemon juice (freshly squeezed)
30ml (1oz) Cointreau triple sec
30ml (1oz) Hazelnut syrup
2 oz Dark beer

Blue Mai Tai
Glass: Maison jar
Garnish: Lime wheel & mint sprigs
Method: Shake all ingredients with ice and strain into ice-filled glass.
37.5ml (1¼oz) Tanduay Asian Rum Silver
15ml (½oz) Tanduay Asian Rum Gold
15ml (½oz) Blue curaçao
22.5ml (¾oz) Lime juice (freshly squeezed)
0.75 oz Orgeat syrup

Cherry Blossom Mule
Glass: Rocks glass or copper mug
Garnish: Ginger slice & edible pink flower petals
Method: Shake first 4 ingredients with ice and strain into ice-filled glass. Top with ginger ale.
25ml (5/6oz) Tanduay Asian Rum Silver
25ml (5/6oz) Cherry blossom syrup
25ml (5/6oz) Ginger syrup
50ml (1 2/3oz) Lime juice (freshly squeezed)
50ml (1 2/3oz) ginger ale

Classic Daiquiri
Glass: Coupe
Garnish: Lime peel
Method: Shake all ingredients with ice and fine strain into chilled glass.
25ml (5/6oz) Tanduay Asian Rum Silver
25ml (5/6oz) Tanduay Asian Rum Gold
25ml (5/6oz) Lime juice (freshly squeezed)
25ml (5/6oz) Brown sugar syrup

Cucumber Rum
Glass: Snifter
Garnish: Cucumber peel
Methos: Shake first 3 ingredients with ice and strain into ice-filled glass. Top with soda water and drops of bitters.
67.5ml (2¼oz) Tanduay Asian Rum Silver
30ml (1oz) Cucumber syrup
30ml (1oz) Lime juice (freshly squeezed)
30ml (1oz) Soda water
2 drops Angostura Aromatic Bitters

El Nido Escape
Glass: Rocks
Garnish: Freshly ground nutmeg & pineapple wedge
Method: Shake all ingredients with ice and strain into ice-filled glass.
60ml (2oz) Tanduay Asian Rum Gold
45ml (1½oz) Pineapple juice
45ml (1½oz) Pink guava juice
60ml (2oz) Cream of coconut

Guava Rum
Glass: Old-fashioned
Garnish: Mint sprigs
Method: Shake all ingredients with ice and strain into ice-filled glass.
20 fresh Mint leaves
50ml ( 1 2/3oz) Tanduay Asian Rum Gold
15ml (½oz) Lemon juice (freshly squeezed)
15ml (½oz) Guava syrup

Key West Hopper
Glass: Collins
Garnish: Pineapple slice, pineapple leaf, cherry and orange peel
Method: Shake all ingredients with ice and strain into ice-filled glass.
25ml (5/6oz) Tanduay Asian Rum Silver
25ml (5/6oz) Tanduay Asian Rum Gold
15ml Blackberry liqueur
25ml (5/6oz) Orange juice
25ml (5/6oz) Pineapple juice
25ml (5/6oz) Banana liqueur
1 splash Grenadine syrup

Lychee Mojito
Glass: Rocks
Garnish: Mint sprigs
Method: Muddle lychees in base of shaker. Add other ingredients, with ice and fine strain into ice-filled glass.
3 peeled Lychees
10 fresh Mint leaves
52.5ml (1¾oz) Tanduay Rum White
22.5ml (¾oz) Lime juice (freshly squeezed)
15ml (½oz) Simple syrup

Mango Tango
Glass: Collins
Garnish: Lime zest twist & mango slice
Method: Blend all ingredients with crushed ice and pour into chilled glass.
60ml (2oz) Tanduay Asian Rum Silver
90ml (3oz) Mango juice
30ml (1oz) Pineapple juice
15ml (½oz) Lime juice (freshly squeezed)

Masasa Beach
Glass: Old-fashioned
Garnish: Mango slice & mint sprigs
Method: Shake all ingredients with ice and strain into ice-filled glass.
45ml (1½oz) Tanduay Rum White
15ml (½oz) Lime Juice
30ml (1oz) Peach Puree
30ml (1oz) Mango Puree

Tai Ko
Glass: Old-fashioned
Garnish: Pineapple leaf, orange wedge ^ cherry
Method: Shake all ingredients with ice and strain into ice-filled glass.
30ml (1oz) Tanduay Rum White
30ml (1oz) Tanduay Rum Dark
60ml (2oz) Pineapple juice
30ml (1oz) Orange juice (freshly squeezed)
15ml (½oz) Grenadine syrup
15ml (½oz) Lime juice (freshly squeezed)

Tanduay Brooklyn
Glass: Coupe
Garnish: Lemon zest twist
Method: Stir all ingredients with ice and stain into chilled glass.
60ml (2oz) Tanduay Asian Rum Gold
22.5ml (¾oz) Dry Vermouth
15ml (½oz) Amaretto liqueur

Tropical Breeze
Glass: Hurricane Glass
Garnish: Lime wedge
Method: Shake all ingredients with ice and strain into ice-filled glass.
30ml (1oz) Boracay Rum Coconut
22.5ml (¾oz) Tanduay Rum White
90ml (3oz) Cranberry Juice
30ml (1oz) Pineapple Juice
15ml (½oz) Grenadine syrup