Bacardi Cocktail

Ingredients (3)

1 1/2 ounces Bacardi light rum
1/2 ounce fresh lime juice
1/2 teaspoon grenadine

Calories 110
Fat 0.01g
Saturated fat 0.0g
Trans fat
Carbs 3.44g
Fiber 0.06g
Sugar 1.8g
Protein 0.06g
Cholesterol
Sodium 1.61mg
Nutritional Analysis per serving (1 servings)Powered by

The Bacardi Cocktail is a classic blend of Bacardi light rum with a hint of fruitiness and sweetness. Considered a sophisticate’s drink from its onset, the Bacardi became particularly fashionable during Prohibition among those who could afford to travel to hot spots like Havana. The Bacardi Cocktail made with any number of other brands was so popular in nightclubs and bars in the 1930s that Bacardi went to the New York Supreme Court to sue so that no other rum could be used in making this cocktail. Bacardi won, but it is not recorded how New York’s finest upheld the ruling. Over the years, bartenders across the globe have come up with many successful variations.

This is a short drink, and an all-metal shaker, as well as a smaller cocktail glass, should be used.

For more, see Chowhound’s other summer cocktail favorites, such as our easy Mai Tai recipe.

Instructions

1 Shake all ingredients well with ice; then strain into a cocktail glass.

Robson: Substitute 1/2 ounce fresh lemon juice for 1/2 ounce of the rum.

BACARDÍ Cocktail

After Prohibition the BACARDÍ Cocktail became enormously popular, tempting unscrupulous barmen to serve it with whatever rum came to hand. Fortunately, the New York Supreme Court stepped in to protect cocktail fans by decreeing it could only be made with BACARDÍ rum.

INGREDIENT:

2 parts BACARDÍ SUPERIOR

1/2 part fresh lime juice

1/2 part pomegranate grenadine

Pour all the ingredients into a cocktail shaker and stir. Next, half-fill with crushed ice, top up with ice cubes and shake hard (until the shaker is frosted). Fine strain the mixture into a serving glass.

Bacardi Cocktail

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Luxardo Maraschino cherry

This classic salmon-pinky drink perfectly combines and balances the light rum with the rich sourness of lime juice and the sweetness of pomegranate syrup.

The Bacardi Cocktail originated in Cuba in 1917 and quickly grew in popularity with the growth of the cocktail culture in the USA after Prohibition, so much so that it became known simply as 'the Bacardi'.

Buy ingredients

Previous Cocktail

SHAKE all ingredients with ice and strain into ice-filled glass.

Next Cocktail

Lightly MUDDLE mint and basil in glass just enough to bruise. Add rum, sugar and lime juice. Half fill glass with crushed ice and CHURN (stir) with bar spoon. Add more crushed ice.

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.

Prohibition

America's national Prohibition lasted from 1920 to 1933 and was supported by groups as diverse as the Christian Women's Temperance Movement and the Ku Klux Klan. Intended to banish.

The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not.

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

1980s Cocktails

There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Bacardi Cocktail

Ingredients (3)

1 1/2 ounces Bacardi light rum
1/2 ounce fresh lime juice
1/2 teaspoon grenadine

Calories 110
Fat 0.01g
Saturated fat 0.0g
Trans fat
Carbs 3.44g
Fiber 0.06g
Sugar 1.8g
Protein 0.06g
Cholesterol
Sodium 1.61mg
Nutritional Analysis per serving (1 servings)Powered by

This is a short drink, and an all-metal shaker, as well as a smaller cocktail glass, should be used.

For more, see Chowhound’s other summer cocktail favorites, such as our easy Mai Tai recipe.

Instructions

1 Shake all ingredients well with ice; then strain into a cocktail glass.

Robson: Substitute 1/2 ounce fresh lemon juice for 1/2 ounce of the rum.

Bacardí Cocktail

Appears in my Collections

About The Bacardí Cocktail Cocktail

The Bacardí Cocktail became one of the most popular drinks of the period immediately following the repeal of Prohibition. It’s a variation of the Daiquiri that involves rum, lime and grenadine. It’s rare on menus today but was a stalwart of the 1930s bar repertoire.

Ingredients in The Bacardí Cocktail Cocktail

How to make The Bacardí Cocktail Cocktail

Chill a coupe glass with ice and set aside.

Add all the ingredients into a shaker with ice and shake.

Strain into the chilled coupe.

*Homemade grenadine: Quarter 2 pomegranates, and juice them with an electric masticating juicer. Combine the juice and 1/2 cup granulated sugar in a container, and stir until sugar dissolves. Bottle and store in refrigerator for up to 2 weeks.

Official Bacardi Cocktail Recipe

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 Cocktail

This is a great classic cocktail that is an excellent example of good marketing. Fun fact: In 1936, the New York Supreme Court ruled that an authentic Bacardi Cocktail had to be made with Bacardi Rum.

Sour mix is often used in bars instead of the lemon or lime juice, but fresh juice always makes a better drink. If you want to go with sour mix, you can easily make your own, though it is not necessary here because the grenadine adds a perfect amount of sweetness.

Bacardi Cocktail

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Luxardo Maraschino cherry

This classic salmon-pinky drink perfectly combines and balances the light rum with the rich sourness of lime juice and the sweetness of pomegranate syrup.

Buy ingredients

Previous Cocktail

SHAKE all ingredients with ice and strain into ice-filled glass.

Next Cocktail

Lightly MUDDLE mint and basil in glass just enough to bruise. Add rum, sugar and lime juice. Half fill glass with crushed ice and CHURN (stir) with bar spoon. Add more crushed ice.

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.

Prohibition

America's national Prohibition lasted from 1920 to 1933 and was supported by groups as diverse as the Christian Women's Temperance Movement and the Ku Klux Klan. Intended to banish.

The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not.

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

1980s Cocktails

There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Bacardi

Cocktail recipe

#5 / 66 in Bacardi Superior Rum Cocktails
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see all.
#87 / 326 in Lemon Juice Cocktails
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#18 / 285 in Grenadine Cocktails

3 Ingredients

45 ml Bacardi Superior Rum 45 ml Bacardi Superior Rum 4.5 cl Bacardi Superior Rum 45 ml Bacardi Superior Rum 45 ml Bacardi Superior Rum 1.5 oz Bacardi Superior Rum
20 ml Lemon Juice 20 ml Lemon Juice 2 cl Lemon Juice 20 ml Lemon Juice 20 ml Lemon Juice 0.67 oz Lemon Juice
5 ml Grenadine 5 ml Grenadine 0.5 cl Grenadine 5 ml Grenadine 5 ml Grenadine 0.17 oz Grenadine

Original
cl
ml
oz

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The Mojito is a classic Cuban cocktail, and Bacardi Superior is the perfect rum to mix it with. Ingredients 12 mint leaves 3tsp freshly squeezed lime juice 2 tsp . ">Bacardi Mojito https://www.youtube.com/embed/W1fhlSVZ2Iw

http://barbook.com Bacardi or Pink Daiquiri cocktail drink recipe hd that is sure to get you going. Impress you friends with this sexy drink recipe. It's one of the . ">Bacardi Cocktail Daiquiri Drink Recipe HD https://www.youtube.com/embed/wVp9I4MNSpw

Koktejl Bacardi Cocktail --------------------------------------- 3 díly BACARDI Superior 1 díl Citronové šťávy 1 čajová lžička Grenadiny 1 čajová lžička cukru led.">BACARDI Cocktail

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45 ml Bacardi Superior Rum Bacardi Superior Rum ( )
20 ml Lemon Juice Lemon Juice ( )
5 ml Grenadine Grenadine ( )

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45 ml Bacardi Superior Rum Bacardi Superior Rum
20 ml Lemon Juice Lemon Juice
5 ml Grenadine Grenadine

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Bacardi Cocktail

Historical References

"WHEN IT'S COCKTAIL TIME IN CUBA" by Basil Woon, (1928)

"The "bacardi cocktail" and pronounced "bacARdi," common in New York and Europe, is unknown in Cuba. The proper pronunciation of the name "Bacardi" stressed the last syllable."

"THE OLD WALDORF-ASTORIA BAR BOOK" By Albert Stevens Crockett (1935)

Giving the Correct Recipes for FIVE HUNDRED COCKTAILS AND MIXED DRINKS. The Whole Flavored with Dashes of History Mixed in a Shaker of Anecdote and Served with a Chaser of Iluminative Information.

"CUBAN CONCOCTIONS. From Will P. Taylor, manager of the Hotel National, in Havana, who stuck at his post all through the recent local disturbances, which included a bombardment of his hotel, I have obtained the choicest Cuban Rum recipes. Out of compliment to Mr. Taylor, who was last resident manager of the Old Waldorf-Astoria, is placed at the head of this list the distinctive cocktail which at his hotel is also called a Daiquiri, or a Bacardi."

COCKTAILS MUST LIVE UP TO NAME

Court Decides Bacardi Drink Should Contain Product Implied by Label. GRANTS AN INJUNCTION Bartenders Give Their Views -- Counsel in Clash Over the Make-Up of Beef Stew. New York Times. New York, N.Y.: Apr 29, 1936. pg. 23, 1 pgs:

"An injunction prohibiting the Barbizon-Plaza Hotel and the Wivel Restaurant in West Fifty-fourth Street, from serving Bacardi coctails containing other than the rum manufactured by the Compania Ron Bacardi was issued yesterday by Supreme Court Justice John L. Walsh."

"Bacardi Decision Affirmed New York Times", New York, N.Y.: Apr 3, 1937.

"If it lacks Bacardi rum, no bartender's concoction can be called a Bacardi cocktail, the Appellate Division ruled yesterday, affirming a similar decision of the late Supreme Court Justice John L. Walsh."

Bartenders Book, by Jack Townsend and Tom Moore McBride, 1951

"During the Prohibition debacle, grenadine wormed its insidious way into the Bacardi, much to the disgust of astute practitioners of the compounding art. It was another attempt to disguise bum liquor with a lot of sweet'nin' and color. Unfortunately, the grenadine practice is still common, and the Bacardi Company's efforts to educate the public away from it have fallen upon deadened palates. According to the expert testimony of the late Eddie Woelke, when grenadine is added, the Bacardi becomes a Santiago"

Historical Recipes, without Grenadine Syrup

"Drinks" by Jacques Straub, (1913/14, reprinted 1920)
- 2/3 jigger lime juice
- 1/3 jigger rum
- 1 barspoon powdered sugar
Shake well with fine ice; strain into cocktail glass.

"Recipes for Mixed Drinks", by Hugo Ensslin, (1916 edition)
- 1 jigger Bacardi Rum
- 2 dashes Gum Syrup
- Juice of 1/2 Lime
Shake well in a mixing glass with cracked ice, strain and serve.

"Recipes for Mixed Drinks" by Hugo Ensslin, (1917 edition)
- 1 drink Bacardi Rum
- Juice of 1/2 lime
- 2 dashes Gum Syrup
Shake well in a mixing glass with cracked ice, strain and serve.

BACARDI Algunos De Sus Muchos Usos.(1930)

Bacardi Coctel (Daiquiri Bacardi)
- El jugo de medio limon.
- Media cucharada de azucar blanca
- Una copita de Bacardi Carta Blanca.
Agitese con hielo picado y sirvase en vasos de coctel. Puede ser servido colado o sin colar.

IMPORTANTE: No altere el orden de los ingredientes.

"Bacardi and Its Many Uses" (circa 1937)
- The juice of half a lime.
- Half teaspoonful granulated sugar.
- 1 1/2 oz. of BACARDI White.
Mix thoroughly, then shake well in cracked ice. May be served strained or unstrained. Important: Do not alter order ingredients [sic].

PORTS OF THE SUN: A GUIDE TO THE CARIBBEAN, BERMUDA, NASSAU, HAVANA AND PANAMA (1937)

by Eleanor Early

Pg. 304 (HAVANA): "Hardly anyone knows how to mix a proper Bacardi cocktail, so I asked Senor Rafael Valiente, who is host at the famous bar, and he told me that you should take the juice of half a lime, half a teaspoon of granulated sugar, one and a half ounces of white Bacardi, mix thoroughly, and shake well with ice."

CATERER AND LIQUOR RETAILER, September 1941, pg. 19, col. 2 (Bacardi ad)

YES. BACARDI COCKTAILS MUST BE MADE WITH BACARDI

Ruling of the N. Y. Supreme Court, April 28, 1936

The Recipe in Rhyme!
- A LITTLE SOUR, (Juice of half a lime)
- A LITTLE SWEET, (1/2 teaspoonful of sugar)
- THE TROPIC SUN, (A jigger of BACARDI, White or Silver Label)
- WITHOUT THE HEAT! (Ice and shake well)
"Cocktails Mundiales", By Pedro Chicote, Buenos Aires (1947)
- Bacardi-cocktail (page 113)
- In a cocktail shaker:
- 3-4 lumps of ice
- 1 tea-spoonful of white sugar
- 2 tea-spoonful of lemon juice and the rest ("el resto" in spanish) of Bacardi Rum
- Serve in a cocktail glass, with an orange peel
Bacardi Cocktail Recipes with Grenadine Syrup

"The Ideal Bartender" by Tom Bullock, (1917)

Use a large Mixing glass. Fill with Lump Ice.
- 1/2 jigger Cusinier Grenadine.
- 1 jigger Bacardi Rum.
Shake well and serve in a Cocktail glass.

BACARDI COCKTAIL -- Country Club Style

Use a large Mixing glass. Fill with Lump Ice.
- 1/2 Lime Juice.
- 2 dashes Imported Grenadine.
- 1 jigger Bacardi Rum.
Shake well; strain into Cocktail glass and serve.

"Drinks" by Jacques Straub, (1913/14, reprint 1920)

The Bacardi Cocktail was not in the 1913/14 edition, but was included in the 1920 edition.
- 1/2 pony grenadine syrup.
- 2/3 jigger Bacardi rum.
- Juice of half a lime.
Shake well. Strain. Serve.

"Recipes for Mixed Drinks", by Hugo Ensslin, (1917)

Daiguiri [sic] Cocktail
- 1 jigger Bacardi Rum
- 2 dashes Grenadine Syrup
- Juice of 1 Lime.
Shake well in a mixing glass with cracked ice, strain and serve in a cocktail glass.

BACARDI Algunos De Sus Muchos Usos.(1930)

Bacardi Granadine Coctel
- Una copita de Bacardi
- Una cucharda de granadina
- El jugo de medio limon.
Agitese bien y sirvase en un vaso de coctel lleno con hielo picado.

"The Savoy Cocktail Book" by Harry Craddock, (1930)

Bacardi Cocktail (1976 edition)

Shake well and strain into cocktail glass.
- 1 teaspoon Grenadine
- 1/3 Burrough's Beefeater Gin.
- 2/3 Bacardi Rum
- The Juice of 1/2 Lime
"Old Mr Boston", (1935)
- 1 jigger bacardi Rum
- Juice of 1/2 Lime
- 2 Dashes Grenadine
"How to Mix Drinks", by Bill Edwards, (1936)
- 2 parts Bacardi Rum
- 1 part Dry Gin
- 1 part Lime Juice
- Grenadine to taste
"Stork Club Bar Book", by Lucius Beebe, (1946)

"Cocktails Mundiales", By Pedro Chicote, Buenos Aires, (1947)
- Daiquiri-cocktail (page 141)
- In a cocktail shaker:
- Some lumps of ice
- 1 tea-spoonful of lemon juice
- 3/4 "copita"(*) of Bacardi rum
Shake and serve in a cocktail glass. People in La Habana use to add a spoonful of grenadine to this cocktail and drink it from a big tumbler, filling it with soda water from a syphon.

(*) a sherry copita = 2 oz

Similar Cocktails

Oakland Tribune, 13th November 1913

Rum and Grenadine: "There's a new cocktail in town - a fresh importation from New York. Take half a whisky glass of Porto [sic] Rican rum, add the juice of half a lime and dash into it a squirt of grenadine; shake with ice. This was introduced by Rhys Thomas. "

BACARDI Algunos De Sus Muchos Usos (1930)

Bacardi Coctel "Colorama"

(Fuera de Sintonia)
- Un vasito de Bacardi
- Jugo de medio limon.
- Una cuchardarita de azucar
- Una cuchardarita de granadina
Mezclese y agitese bien en una coctelera con hielo picado.

BACARDI Algunos De Sus Muchos Usos (1930)
- El Jugo de un limon
- Algunas gotas de granadina
- Una copita de Bacardi
Agitese bien con hielo picado y cuelese a un vaso con hielo picado. Anadase algunas gotas de chartreuse

Bacardi Cocktail – Another Classic!

I might have had a moment in college when I tried an underage drinking experiment but the truth is, drinking to excess has never been my thing and worrying about getting into trouble kept me from having too many of those experiences. So turning 21 was actually a big moment; when I could order a cocktail if out with friends after work or on a date with my boyfriend. I don’t remember exactly the first time I had a Bacardi Cocktail but I do remember is was my favorite drink to order; long before I considered the beauty of making cocktails at home.

Fast forward to my 28th year when I moved with my than husband from St. Louis to Raleigh, NC and to the relative jolt of going out for one of our first meals, ordering a cocktail and finding out about North Carolina’s dry laws. No cocktails, nope. You could bring a bottle of wine in with you or a bottle of hard liquor and order a mixer for it but the days of ordering a favorite cocktail in a restaurant were over for us. So, we could drive around with an open bottle of bourbon in the car but could not order a mixed drink at a bar. Today that seems the opposite of good practice if you want to curtail drinking but it stopped me cold. Until I thought about making my own. Why yes, I can do that!

According to a story in the Washington Post in 1937, at the end of Prohibition, the Bacardi Cocktail began to unseat the Martini as the most favored cocktail, something most thought could never happen. The Bacardi Cocktail was originally the same as the Daiquiri, containing rum, lime juice, and sugar. The Grenadine version of the Bacardi Cocktail originated in the US, while the original non-red Bacardi company recipe originated in Cuba. Combining Bacardi rum, lime and Grenadine in a cocktail shaker with ice and shaking until cold seems a precursor to today’s Cosmopolitan…pink, both sweet and tart and certainly trendy.

A couple of weeks ago I decided to make my own Grenadine syrup using pomegranate juice, sugar and a sliver of orange peel. It has a fabulous flavor and I loved it in the Sparkling Pomegranate Margarita but I had to go about it differently for Grenadine for this cocktail. Why? That result, using half sugar and half juice was in between pomegranate simple syrup and pomegranate molasses; it was thick and it was leading towards brown after cooking down with some orange added. This had to be red (or at least burgundy!) and it was as simple as just preparing the juice like a regular simple syrup, just enough heat to have the sugar melt…no cooking down this time around. It is gorgeous and a far cry from Rose’s Grenadine which might be called Grenadine but is without a single bit of Grenade (French for pomegranate) in it . Made with high fructose corn syrup, red dye #40 and a smidgeon of blue dye #1 to up the surreal hue just a bit; it’s flavor is closer to that of cough syrup than pomegranate!

This is not that. This is the perfect combination of sweet and tart and boozy and in my take…just a bit effervescent too! The taste is every bit as improved as the appearance with the homemade grenadine. This time around, so many years later I made it for myself and a very sweet friend that I met on Twitter but bonded with over Starbucks, biscuits and bacon. Sommerset was in town on company business and she was sweet enough to ‘help’ me test this effort. I hope we can do it again soon!

Bacardi Cocktail – Another Classic for #HappyHourFriday

Preparation 5 min

Cook Time 2 min

Total Time 7 mins

A wonderfully refreshing cocktail made with homemade grenadine syrup.

Ingredients

For the Grenadine simple syrup
- 1 cup fresh or bottled Pomegranate juice (I used Pom Wonderful which was wonderful!)
- 2 cups sugar
- 1 tsp vodka (this is optional but does help to preserve it longer. Will last about 2 weeks in the fridge without the vodka and about 2 months with. Not suggested if you will be using to make your children Shirley Temples!)
For the cocktail
- 3 jiggers Bacardi Rum
- Juice from one fresh lime
- 3 - 6 Tbsp Grenadine syrup depending on how sweet you want it to be.
- Sparkling Mineral Water (optional)
- Lime slices for garnish
Instructions

To Make the Grenadine:
1. Combine the Pomegranate juice and sugar and heat until sugar is dissolved; remove from heat and allow to cool. Refrigerate.
2. Add the teaspoon of vodka if using.
To make two Bacardi Cocktails:
1. Fill 2 cocktail glasses with ice.
2. Fill a cocktail shaker with ice.
3. Add the rum, lime juice and Grenadine to shaker, cover and shake 20-30 times to get thoroughly cold. Pour over ice in glasses.
4. Add cold sparkling mineral water to top it off if desired.
5. Garnished with a lime slice.
kathleen obrien says

Hi, thanks for what sounds like a great recipe. Many years ago when a young reporter I frequented a very nice supper club bar with the “guys” after work. They served what they called a “Pink Bacardi.” (One of the guys called it my “pink schmook.”) I never found out what was in it, except for the lovely hazelnut at the bottom of the glass. Can you help? I believe it had grenadine in it and was not the simple rum and pink lemonade so often listed. I would really like to taste my youth again!

Thank you so much for a great site. I will definitely try your other recipes as well!

Creative Culinary says

I wish I could help Kathleen but I don’t recall every seeing that cocktail (or tasting it either). Funny…the Bacardi Cocktail is pink…wonder if the Pink Bacardi was just one person’s version of the original?

It looks really refreshing! I wish I could have one next to a pool…

Creative Culinary says

Easy to make Anna, so you really just need the pool!

I agree completely, this is a beautiful combination. Although this would make my shopping list even longer, I am sure it is worth it. I am sure this cocktail is just delicious.

Creative Culinary says

So worth it. You can use the POM juice for so many things too; salad dressings and marinades come to mind. Do it! 🙂

Yum Barb!! Sounds amazing.

Creative Culinary says

Easy too. Forget all of these others events; we need an online Girls Nite Out event. Cocktails in hand.

I’ve lived in Raleigh for many years. It is not a dry town. Perhaps you visited a restaurant that did not have its own liquor license but rather, one that you could BYOB. I’m surprised that you analogized the entire city of Raleigh, NC in this manner.

Creative Culinary says

When we lived there Amy it was most certainly a dry town; this was not just one case at all. My daughter is 32 and it was before she was born so 35ish years ago. I’m not disrespecting Raleigh, I loved it there but it was certainly a culture shock.

This looks great-I definitely have to try making my own Grenadine.

Creative Culinary says

So worth it. Promise.

I’ve never heard of a bacardi cocktail, but it sounds fantastic. Especially the home made grenadine syrup, I’d never thought to make my own at home, but your recipe is so simple.

Creative Culinary says

So simple and such an improvement in flavor. The only downside? I doubt it will last for years; but maybe that’s OK? 🙂

That looks like a perfect weekend cocktail. Yum!!

Yummy! I am a big fan of cocktails, and this one looks really delicious! I think I’m going to give this one a try!

Creative Culinary says

I hope you do Amy and please let me know what you think..I just think I’m glad I re-discovered it after so many years!

What a fabulous idea to make your own grenadine syrup. This sounds delicious:-) Did I know you used to live in NC? Small world for sure:-) Cheers!! Hugs, Terra

Creative Culinary says

I did not! Where were you? We lived in Raleigh not far from Crabtree Valley Mall. Of course a couple of minutes from the mall back then meant living on an acre lot in the most gorgeous subdivision. Yes, the homes were nice but not opulent but the beauty was they cut in streets, driveways and where the house went but nothing else and we moved into our own personal forest. I will forever love that home and my time in North Carolina where both of my girls were born.

I know it’s early, but I will want at least two 🙂

Creative Culinary says

They go down easy…two it is!

Sometimes one cocktail is enough… but usually it takes two (maybe three) for me to be satisfied. I’m going to have to try this cocktail, as this is the first time I’m even hearing about it! Looks magnificent.

Creative Culinary says

It’s a really lovely drink Brian and so easy to put together. I had never tried adding that bit of sparkling water but basically wanted to fill the glass a bit more and had some in the fridge..I sort of loved it!

I never thought that you could make your own grenadine, it never crossed my mind but it is so simple and I’ll bet so much better than the bought stuff!

Creative Culinary says

The irony is that the store bought stuff we get here, typically Rose’s Grenadine, is simply high fructose corn syrup, some artificial flavors and dies to make it red; this is not only simple and a gorgeous color but the coup de grace? It has a real flavor to it…oh my gosh!

I love the colour of the drink! Must try it this summer:)

Creative Culinary says

I love it too. The color is quite different than if using the Rose’s Grenadine…and I think much more beautiful!

That would go down real easy right now. I was the opposite of you..I did the underage drinking to the hilt (well…one beer and blitzed), but once I turned 21..outside of wine..I sort of stopped – it wasn’t as fun anymore since I was now ‘allowed’ to drink lol. Loved your story and the back story on Bacardi cocktails.

Virtual drinking is fun, but I’m starting to ‘really’ crave your drinks. This Bacradi cocktail not only sounds good, but the color is gorgeous. Don’t laugh if I show up on your doorstep slurring one day 😉

Creative Culinary says

Give me enough notice to have limes and we’re good to go!

I have always been pretty controlling with my alcohol intake; I love a good cocktail but my mother was an alcoholic so I’ve never romanticized the notion of getting drunk and dealing with her as a young adult gave the whole notion of over-imbibing a totally different perspective if you can imagine!

you should be called Cocktail Queen 🙂 Love the color of this drink and I have Pom juice at home.. so, YAY!

Creative Culinary says

I’ve heard that before and I’m OK with that title. As long as it doesn’t come with the notion of me being sloshed by noon! 🙂

Oh My Goodness…I need one of these right now! Looks Refreshing!

Creative Culinary says

So good Sara…funny how I went so many years without one and now that I have rediscovered my first love it has so easily snagged me again.

Ooh I love the color you achieved here in this concoction Barb. Bacardi rum reminds me one of the grandaughters went to grad school with J and had parties with an open bar. What a life though not ours by any stretch of the word! 🙂 Happy Friday the 13th!

Creative Culinary says

The color is sort of an expected reward Shulie. The ‘other’ Grenadine is a bright pink concoction from dyes…this resulting burgundy syrup makes for a much richer end result. Still pretty too!

D*I*V*I*N*E . You “Rock” Happy Hour Fridays! Another spectacular Drink!

Creative Culinary says

This is most definitely a ‘girls nite out’ drink…we will have to plan one of these for my backyard when the weather is warmer. This and PJ’s. 🙂

This was so refreshing after a day of biscuit slinging…. both the conversation and the cocktail! It’s also simply pretty to look at. I’m a woman who embraces pink, red, fuchsia and all shades in between. I can appreciate flavor with no beauty but when the two come together it’s something special. This would be a great cocktail for a ladies gathering – maybe liven up the endless bridal and baby showers a bit!

Creative Culinary says

I hope to have a summer Girls Nite Out at my home on the patio…seems Sunflower and Whole Foods might need you again? 🙂

Love that you made your own grenadine for this, Barb! I rarely imbibe, but when I do this has always been a favorite. Must be even more delightful with your homemade syrup.

Creative Culinary says

I don’t imbibe as often as it might seem! Believe it or not…I’ve made the cocktails; made sure they lived up to a taste worth blogging about and then? Did I have a party? No…I pitched them. It’s true. I don’t really have it in me to start drinking cocktails at 10am before working for the day! 🙂

I love the idea of making grenadine. Our eight year old has discovered Shirley Temples and I never thought to make my own. Of course… the rum…. No…. I would NEVER serve barcardi to a minor.

Creative Culinary says

This is so good Lael; simply make it with a bit of vodka to keep it longer but without it would be perfect with 7-Up for a Shirley Temple; much better than adding that other stuff and actually a gorgeous color. More burgundyish than bright pink and I love it!

Stunning photos. I myself would love to share a Barcardi Cocktail with you 🙂 The addition of real grenadine takes this over the top my friend. Great post.

Creative Culinary says

That would be great Wendy…and the ‘real’ grenadine syrup makes it even better than I remember and so much prettier too.

I love the little history lessons you blend in so well in your cocktail posts. I’m sure you and Sommerset had a lovely time testing this Bacardi cocktail until you got it just perfect, which by the way, you certainly did.

Creative Culinary says

It was so fun to meet her too Paula…just the liveliest, sweet young woman. I made her a simple dinner and she ate like she hadn’t in days. Which…after a couple of days without any home cooking can make someone like her feel! I love actually meeting people I connect with on Twitter…one day it will be you I hope.

All this chatter about cocktails on Twitter yesterday has me in the mood to prepare a batch of these for the weekend! While I have never been a huge fan of rum, this drink may change my mind. Have a great weekend! 🙂

Creative Culinary says

It’s a lovely drink Gwen and I think rum is perfect with the sweet and sour components. To tell you the truth…have some of the sparkling water on hand. It wasn’t planned but my guest and I just loved that slight addition; not just to cut the rum but it added a nice effervescence.

Why is it that when I read your blog on Fridays I suddenly get thirsty? There is just something about pink cocktails the I adore. I guess it’s just the girly girl in me. This is a winner Barb!

Creative Culinary says

Why is it we never share one of these…that’s an even better question!

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You’ll find a little bit of everything here; some baking, some barbecue, some booze - every week a new cocktail!

понедельник, 11 декабря 2017 г.