Vizcaya Cristal Is A Mixologist’s Dream

Whether you are a professional mixologist, or just a rum enthusiast who likes to shake up a cocktail at home now and again, you’ll want to add new Vizcaya Cristal to your repertoire of rums. Cristal, one of the newest additions to the refined Vizcaya family of ultimate sipping rums, is a white rum that can certainly be enjoyed on its own or over a few cubes of ice, but which also lends itself to amazing cocktails. Here are a few classic cocktail recipes to start you out.

Cristal Cuba Libre 

2 oz. Vizcaya Cristal
juice of 1/2 lime
Cola

Combine all ingredients in a highball glass over ice. Garnish with lime twist or wedge.

Cristal Mojito

2 oz. Vizcaya Cristal
handful mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz. club soda

Place mint leaves in bottom of glass. Add crushed ice, Cristal, sugar, and lime juice. Muddle. Add soda and garnish with mint leaves.

Ti-Punch

2 oz. Vizcaya Cristal
1 oz. simple syrup
1 fresh lime

Wash lime, remove top and bottom, and thinly slice into half rings. Add lime pieces to glass and crush with the flat end of a barspoon. Add rum and sugar syrup, top with broken ice, and muddle together. Add a short straw, and serve.

Cristal Cubano

1 part fresh lime juice
1 1/2 parts orange liqueur
3 parts Vizcaya Cristal
1 egg white

Pour ingredients into an ice-filled shaker, shake well and strain into a glass. Garnish with fresh lime or mint.
Photo courtesy of Flickr.
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Published in: on August 13, 2011 at 2:16 PM  Leave a Comment  
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Classic Cocktails Are Even Better with Vizcaya Cask 12 Rum

The simple pleasures in life — an exquisite cigar, a perfectly cooked ribeye, the smooth Vizcaya after a long day of work — are undeniable. Yet there are also moments when cocktails a little more complex are called for, and that’s when you’ll pull a bottle of Vizcaya Cask 12 out of your liquor cabinet. Cask 12 offers the same refinement that you enjoy when you drink Vizcaya VXOP, but its smooth mixability means that it’s easy to combine with other ingredients to create refreshing, classic cocktails. Here are a few favorites to get you started — but don’t be afraid to invent your own drinks using Vizcaya Cask 12. If you hit upon something fantastic, please share it with us!

Vizcaya Havana

2 oz. Vizcaya Cask 21 Rum

juice of 1/2 lime

ginger ale

Mix Vizcaya and lime juice in an ice-filled glass. Add ginger ale to taste. Garnish with mint.

Vizcaya Dark and Stormy

2 oz. Vizcaya Cask 12 Rum

8 oz. ginger beer

Pour Vizcaya over ice in a tall glass. Add ginger beer slowly. Stir and enjoy.

Vizcaya Rum Sling

2 oz. Vizcaya Cask 12 Rum

3 dashes Angostura Bitters

6 oz. club soda

Combine Vizcaya and Angostura Bitters in a highball glass over ice. Add club soda and stir. Garnish with a lemon or lime twist.

Vizcaya Rum Rickey

1 oz. Vizcaya Cask 12 Rum

1/2 oz. lime juice

1 tsp. simple syrup

club soda

Pour light rum, lime juice and simple syrup in a cocktail shaker with ice. Shake, strain into an ice-filled collins glass, and fill with club soda. Garnish with a wedge of lime and serve.

photo courtesy of Flickr

Copyright All rights reserved by SeeminglySane

Published in: on August 13, 2011 at 12:30 PM  Leave a Comment  
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Introducing Vizcaya Cask 12

You’ve been enjoying Vizcaya VXOP Cask 21 rum, the ultimate sipping rum, for years. As an aficionado of fine spirits, chances are that there’s a bottle of VXOP in your bar right now. Well, it’s time to make room for a new variety of Vizcaya—introducing Vizcaya Cask 12, a dark rum that possesses the same rich character and high quality as VXOP Cask 21, but with a slightly lighter body that makes it a mixologist’s dream.

Vizcaya Cask 12 is meticulously crafted with the same superb ingredients and traditional methods as Cask 21. After being distilled from the finest of sugar cane—unlike inferior rums, which are made from molasses—Cask 12 is aged for six years in premium oak barrels and then masterfully blended. The finished spirit sings with a rich, complex bouquet; subtle notes of vanilla, cocoa and maple; and a buttery finish.

Due to its slightly lighter body, Cask 12 is also an extraordinarily versatile rum, and can be enjoyed alone or as a component of delicious cocktails. Try it in all the classic rum drinks, or simply splash some over a few cubes of ice and savor the exquisite flavor.

Another way to enjoy Vizcaya Cask 12 dark rum is to pair it with a meal—think tropical tastes, like seafood, coconut and fruit. Of course, you can never go wrong with the classic combination of a fine cigar and a premium rum, and Vizcaya Cask 12 fits that bill to perfection. Relax, enjoy your cigar, and let the heady, spicy aroma of Vizcaya fill your senses.

It’s an exciting time for those who truly appreciate fine spirits. Versatile Vizcaya Cask 12 rum, a premium sipping rum that also works wonderfully in cocktails, will become an exemplary addition to your rum repertoire.

Published in: on August 9, 2011 at 11:58 AM  Leave a Comment  
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Pair Chocolate and Rum with Vizcaya-Infused Cake Balls

Have you heard about cake balls? Despite the somewhat pedestrian name, cake balls are a refined and delectable treat to satisfy your sweet tooth. They’re easy to make but elegant to serve or to give as a gift. And since they’re bite-sized, cake balls are the perfect after-dinner nibble to enjoy with a glass of the ultimate sipping rum, Vizcaya VXOP. When you use Vizcaya (don’t worry–it’s only half a cup!) to make rum-infused chocolate cake balls, you’re creating a bridge of flavor, sweetness, fruit and spice between two delicacies.

Even if you’re not a baker, you can still make these cake balls by using a prepared cake and just a few more simple ingredients. Why not make a batch of these for your sweetie or your next cocktail party? Or go ahead and treat yourself–we won’t tell!

Vizcaya Chocolate Cake Balls

3 cups chocolate cake crumbs*
¾ cup confectioner’s sugar
1/3 cup cocoa powder
1 cup fruit jam
½ cup Vizcaya VXOP Cask 21 rum
¾ cup chocolate sprinkles or cocoa powder

Combine the cake crumbs, confectioner’s sugar and cocoa powder in a large bowl. Add the jam and the rum. Mix thoroughly until you have a mixture the consistency of firm paste—it may be slightly sticky. You can coat your hands in cooking spray to help you form the balls, if necessary, or use a large melon baller or small cookie scoop. Form balls that are 1.5 inches in diameter, roll in the chocolate sprinkles or cocoa powder, and place into small paper candy cups. Chill thoroughly. Before serving, you may want to remove the cake balls from the refrigerator for 20 minutes, to temper.

Serve with a glass of neat Vizcaya VXOP, and enjoy!

*To make cake crumbs: cut cake into pieces and run through a food processor. You want a fairly fine crumb for this recipe, but if you don’t have a food processor, you can crumble the cake with your fingers, discarding any large or hard pieces.

Photo Courtesy of Annie Mole

Published in: on September 17, 2010 at 11:08 AM  Leave a Comment  
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Stir Up Some Spicy-Sweet Vizcaya Grog For Black Tot Day

Tomorrow is Black Tot Day—the anniversary of a dark day on the seas, when the British Navy ceased issuance of a daily rum ration to its sailors—and in honor of those brave seafaring men for whom a glass of grog was a welcome interruption of the nautical routine, we’ve got a recipe for you.

Grog began as a way to make more palatable the watered-down rum that Naval bigwigs ordered as a preventative against drunkenness.  Because water on board ship was often foul, a mixture of citrus, sugar and spices was added to the drink. The use of lime or lemon not only helped flavor standard-issue rum drinks, it also helped stave off scurvy. Modern men and women who partake of grog, however, do so because it’s a tasty way to enjoy Vizcaya VXOP, as a novel change of pace from taking the ultimate sipping rum neat or on the rocks.

There are nearly as many recipes for grog as there are tales o’ the sea. We present to you a basic template, which we hope you’ll experiment with and make your own. The proportions of this recipe closely follow those of the original Naval grog, and acidic lime juice brightens all of its flavors. While the spices will help illuminate the underlying complexity of the Vizcaya, feel free to eliminate them or to experiment with other garnishes.

Sweet and Spicy Vizcaya VXOP Grog

2 oz. Vizcaya VXOP Cask 21 Rum
1 T lime juice
1 T simple syrup or demerara sugar
6-8 oz water, depending on taste
pinch of nutmeg, cinnamon or black pepper

Stir all ingredients together in a highball glass. If you like, enjoy with the traditional Saturday toast of the Royal Navy: “Here’s to wives and sweethearts—may they never meet!”

Published in: on July 30, 2010 at 1:19 PM  Leave a Comment  
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Vizcaya VXOP Helps You Stock Your Home Bar

A well-stocked bar is an absolute must-have for the spirits aficionado. Having the proper tools to craft a cocktail—or even just the right sort of glass for drinking your Vizcaya VXOP in cocktails or on the rocks—will complement your entertaining experience. Whether you have a dedicated room in your home as your bar, or simply a bar cart in the living room from which to serve yourself and your guests, it’s important to make sure you have supplies on hand before you need them.

So what should the well-stocked bar include? Obviously, you’ll want to keep the ingredients for a variety of cocktails on hand:

A selection of premium liquor, including a few bottles of Vizcaya VXOP Cask 21 Cuban-style rum
Standard mixers–club soda, tonic water, sodas, fresh and canned juices, Grenadine and bitters
Garnishes—olives, citrus wedges, cocktail onions, cherries or other fruit

Besides liquor and mixes, you will want to ensure that you have the proper glassware and mixology tools:

Shot glasses, which can double as a jigger
Tall and short rocks glasses
Champagne flutes
Wine glasses for both red and white wines
Pint or pilsner glasses
Martini glasses
Wine opener
Bottle stoppers/pourers
Cocktail shaker
Bar towels
Cutting board and knife for preparing garnishes

Don’t forget the little touches such as straws, stir sticks, cocktail picks, napkins and coasters. If you or your guests are cigar smokers, you should have cigar cutters, lighters and ashtrays close at hand. Having these items readily available for your guests can truly make the difference between a sophisticated, elegant home-bar experience and one that is sub-par.

Since many fans of Vizcaya VXOP enjoy our premium sipping rum either neat or on the rocks, we’re sometimes asked what the ideal glassware for Vizcaya would be. Our recommendation is a brandy snifter if you like the rum neat—in order to fully appreciate its spicy, aromatic nose—or a rocks or highball glass if you like it slightly chilled by a few ice cubes. Yet there’s no wrong way to enjoy the lush, delectable flavors of this Cuban-style rhum agricole, so don’t stress over it. Just pour yourself a glass of Vizcaya VXOP Cask 21 and—most importantly—enjoy.

Published in: on July 7, 2010 at 11:41 AM  Leave a Comment  
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Celebrate Summer With Vizcaya and Fresh Fruit

Summer is upon us, and with it comes a colorful, fragrant bounty of seasonal fruits and vegetables. Around this time of year, the farmer’s markets and roadside farm stands have a rainbow of flavors on offer. Although the very best way to enjoy fresh fruit may be eating it out of hand, standing in the back yard and letting the juice drip where it may, why not use seasonal fruit to create a very special refreshment for your summer guests? Combine some of those delicious berries, peaches or melons with Vizcaya VXOP to make a decadent, delicious treat that will make your parties the talk of the town.

The easiest way to do this? With a classic daiquiri. The daiquiri has gotten a bad rap in the past few decades, perhaps because of the preponderance of syrupy sweet premixed versions. As with many cocktails, the simpler the better. Make your daiquiris from scratch using premium ingredients, like Vizcaya VXOP, and you’ll understand why this tiki-bar classic was once a favorite libation.

Vizcaya’s warm, fruity, spicy character lends itself well to tropical flavors, so you might want to begin your daiquiri adventure on established ground. Try coconut, mango, banana, papaya and pineapple to flavor your first batch of daiquiris.

After that, it’s time to experiment with peaches, strawberries, raspberries, watermelon and kiwi. Citrus fruits pair well with fresh mint or basil. Cherries would make a mouthwatering partner for Vizcaya VXOP. And don’t forget the lime—a classic component of daiquiris and one which will heighten the flavor of whatever seasonal or tropical fruit you choose.

Classic Frozen Fruit Daiquiris

* 3 oz. Vizcaya VXOP
* 1 oz. lime or other juice
* About 1 ½ cups crushed ice
* Fresh fruit of choice
* Additional sweetener to taste, depending on the sweetness of the fruit. We suggest a simple syrup (made by combining one part sugar and one part water in saucepan and cooking over low heat until sugar is melted), agave nectar or honey.

Here are some combinations to get you started, but don’t be afraid to experiment. After all, if your daiquiri has Vizcaya VXOP in it, it’s hard to go wrong.

* 1 cup diced strawberries and ½ cup diced kiwi fruit
* 1 cup diced mango and ¼ cup coconut milk
* 1 cup diced peaches, ½ cup raspberries, ¼ cup fresh mint
* 1 ½ cup blackberries, raspberries, and strawberries
* 1 cup diced watermelon, juice of 1 lime, ¼ cup chopped fresh basil

Published in: on June 10, 2010 at 12:12 PM  Leave a Comment  
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