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Sapphire magazine.ca

February 20, 2011

INGREDIENTS:
1 liter of 10 Cane rum
Chocolate mint
Simple syrup
Garnish: Ginkgo leaf
Glass: Shot
PREPARATION:
Infuse the bottle of 10 Cane Rum with chocolate mint for 8-10 days in the refrigerator. Serve infused 10 Cane Rum with a splash of simple syrup in a chilled shot glass. Garnish with ginkgo leaf.

Cane Chocolate Mint

Here`s a snazzy one, but you have to prepare ahead

In keeping with our new tradition of `getting the party started``, we`ve got a brand new list of cocktails that you can try.
Sure beats cracking open a case of Bud when you are trying to have an evening soiree!
Also prevents the cleanup when your guests start having bottle cap flinging fights. (although most people over the age of 30 tend to shy away from that sort of thing)
So give these a try and send us some feedback if you have success!

INGREDIENTS:
1.5 oz 10 Cane Rum
.5 oz Luxardo Maraschino Cherry Liqueur
1 oz Fresh grapefruit juice
.5 oz Fresh lime juice
.5 oz Simple syrup (one part sugar, one part water)
Garnish: Lime wheel and black cherry on a skewer
Glass: Cocktail
PREPARATION:
Combine all ingredients in a shaker. Add ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with a lime wheel and black cherry on a skewer.

Cane Hemingway Daiquiri

INGREDIENTS:
1.5 oz Don Julio 1942 Tequila
.75 oz Bianco vermouth
Dash orange bitters
Garnish: Orange peel
Glass: Martini
PREPARATION:
Add the Don Julio 1942 Tequila, bianco vermouth, bitters and ice to a cocktail shaker. Shake well. Strain the mixture into a chilled martini glass. Garnish with an orange peel.

1942 Martini

INGREDIENTS:
1 oz Ketel One Vodka
.25 oz Orange liqueur
.25 oz Aperol
1.5 oz Orange juice
Garnish: Orange twist
Glass: Coupe or rocks
PREPARATION:
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a coupe or a rocks glass filled with fresh ice. Garnish with an orange twist.

55 T-Bird