Join Vizcaya At Old Westbury Gardens for “A Night In Old Havana”

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If you’re a Vizcaya fan who lives on the East Coast, mark your calendars now for May 19, 2012. That’s the date of “Rum & Rumba: A Night In Old Havana,” which is the theme for this year’s Old Westbury Gardens annual Gardeners’ Fair.

Vizcaya is proud to sponsor this event, which is attended each year by hundreds of high-profile attendees from New York’s philanthropic, social and business communities, and to be the only brand of rum that is poured throughout the evening. Vizcaya Cristal and Vizcaya Cask 12 will provide a smooth, delicious basis for signature Cuban cocktails, while Vizcaya VXOP, the ultimate sipping rum, will be on hand for those guests who prefer to savor their rum straight up or on the rocks.

Additionally, a case of Vizcaya VXOP will be one of the featured auction items. Come place your bid for 12 bottles of the very best rum around, with proceeds to benefit a fantastic charity!

Old Westbury Gardens boasts 60,000 annual visitors. Located on Long Island’s North Shore, the 200-acre estate is home to many events, including children’s programs, concerts and festivals, horticultural classes, tours and talks. The Gardeners’ Fair is a much-anticipated annual extravaganza, and the funds raised on the evening of May 19th will help Old Westbury Gardens achieve its goals of providing environmental education and ensuring that beautiful green spaces are available to all.

Vizcaya is a natural partner for the 2012 “Rum & Rumba: A Night In Old Havana” event, since its family of Cuban-style rums, distilled using premium sugar cane and traditional methods, are rich with flavor and character. Anyone who appreciates the sophisticated nuances of a premium sipping spirit will enjoy the taste of Vizcaya VXOP, its smoothness embued with notes of spice, brown sugar and smoke. For fans of classic Cuban-inspired cocktails like mojitos, El Presidentes and daiquiris, Vizcaya Cristal and Vizcaya Cask 21 fit the bill. These, the newest addition to the Vizcaya line, offer the same high quality as Vizcaya VXOP, while maintaining a more subtle flavor profile. This allows them to be made into top-notch cocktails.

Come hobnob with some of New York’s elite society, drink fabulous cocktails inspired by 1950s Havana, bid on auction items like a case of the ultimate sipping rum, Vizcaya VXOP, and dance in the gardens. It’s “Rum & Rumba: A Night In Old Havana” at the Old Westbury Gardens, and it wouldn’t be the same without you!

For more information, please visit www.oldwestburygardens.org.

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Published in: on March 12, 2012 at 6:02 AM  Leave a Comment  
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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.
Attribution Some rights reserved by ozmafan
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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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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The Past, Present and Future of Rum: Vizcaya VXOP and Smuggler’s Cove

Celebrating the past, present and future of rum, Smuggler’s Cove rum bar in San Francisco offers a selection of premium rums and rum-based cocktails, including Vizcaya VXOP, the ultimate sipping rum.

Smuggler’s Cove offers “traditional drinks of the Caribbean islands, classic libations of Prohibition-era Havana, and exotic cocktails from legendary tiki bars” in a venue that is reminiscent of historic tiki bars and that also prides itself on nautical décor. When you step into the venue, located at Gough and McAllister Streets, you’ll immediately feel the spirit of the islands, the sea, and the people who have inhabited them throughout the ages.

Of course, Smuggler’s Cove wouldn’t be worth its salt if it didn’t offer an extensive list of premium rums, and it does just that. Try a rum flight or, if you’re truly a connoisseur, ask the bartender for a scorecard. You can keep track of all of the rums and cocktails you’ve tried, and when you’ve worked your way through the menu, you’ll receive an exclusive gift and merit badge—and have your name added to the Smuggler’s Cove Manifest. Another nice touch that the rum bar’s owner, Martin Cate, provides is a tasting notes section of the website, where rum lovers can view the truly spectacular menu and make their own notes as they experiment.

With capacity for only 49 people, Smuggler’s Cove is an intimate experience. The bartenders and mixologists who are here to serve you will take their time crafting a premium cocktail for you, whether you choose one of their specialties from the menu, or give them a little more leeway in making your drink. This is a place to gather with a few good friends, sip a cocktail and enjoy a spirited conversation.

Vizcaya VXOP Cask 21 rum, which prides itself on a robust, complex palate of flavors—including allspice, clove, nutmeg, butterscotch, vanilla and honey—is, similarly, a drink that is best enjoyed when you have a little leisure to fully appreciate its nuances. Smooth, sippable and even sultry, Vizcaya is the ultimate sipping rum and one that will conjure up the remarkable qualities of a traditional, handcrafted Cuban-style rum.

We’re proud that Vizcaya VXOP is among the offerings at Smuggler’s Cove, and invite you to indulge in a cocktail made with this premium rum, or to savor a glass neat or on the rocks, in the remarkable seafaring atmosphere of Smuggler’s Cove the next time you’re in San Francisco.

Published in: on July 22, 2010 at 10:22 AM  Leave a Comment  
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Pairing Vizcaya VXOP with Food

It’s not difficult to enjoy Vizcaya VXOP Cask 21 rum—really, all you need is a glass and maybe a few ice cubes. Rum drinkers who like to gild the lily pair Vizcaya with a premium cigar for the ultimate exercise in relaxation.

And then there are those epicurean adventurers who relish the challenge of pairing fine spirits with gourmet food.  A truly inspired match of delicious food and rum will bring out the most vibrant flavors of both—and will make your tasting party a gastronomical event to remember.

The most natural pairing for Vizcaya VXOP, with its complex notes of cloves, cardamom and pepper, may be tropical food—coconut-crusted shrimp, pineapple salsa, jerk chicken or pork, mesquite-grilled fish, sweet potatoes or fried plantains. Don’t be afraid to add some heat, either, as the robust and sweet character of Vizcaya will stand up to spicy habaneros or other fiery peppers, and even temper their fire somewhat.

A similar, yet slightly less expected cuisine to try matching with Vizcaya is southern American barbecue. Slather your next rack of grilled ribs with a peach-chipotle glaze and pour a glass of Vizcaya to go with it. You may find that the smooth, dark sugar tones of the ultimate sipping rum are a natural companion to the unctuous, flavorful pork. Creole and cajun foods like jambalaya, etouffee and blackened meats, when paired with rhum agricole, will also provide the perfect balance of heat and sweet.

Any cuisine that makes use of lime juice would also be an excellent candidate as a companion to Vizcaya VXOP. Spicy Thai food, with coconut, lime and ginger flavors, may not be the first food you’d think to pair with rum, but it’s a surprisingly good marriage.

Don’t forget about dessert! Coconut ice cream with rum-glazed pineapple, a tropical fruit salad featuring mango and papaya with a lime vinaigrette, or even an old classic like pineapple upside-down cake are great partners for Vizcaya. Lastly, experiment with sipping your Vizcaya while nibbling a few pieces of fine dark chocolate—each are complex, intense, with nuances of coffee, butterscotch, allspice and vanilla.

Vizcaya VXOP Cask 21 Cuban-style rum is a winner right out of the bottle, but we encourage you to experiment with rum and food. You might discover a delicious new combination—and if you do, we’d love to hear about it!

Published in: on July 15, 2010 at 11:38 AM  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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Vizcaya VXOP: It’s Not Just For Drinking Anymore

Of course you love to sip a glass of Vizcaya VXOP Cask 21 rum on its own, with a cigar, or as a digestif after dinner, but did you ever think about using it to create a unique and delicious dessert?

With its delicate sweetness and aromas of brown sugar, caramel, vanilla and spice, Vizcaya is the perfect way to add sophistication to pound cake. Top it off with an easy-to-make cream cheese and coconut frosting, and you have an elegant, simple dessert that would be ideal to take to a Fourth of July party this weekend.

Feeling extra decadent? Pair a slice of this divine cake with a ring of grilled pineapple, and pour a glass of Vizcaya to accompany it. Enjoy!

Vizcaya VXOP Rum Cake with Cream Cheese and Coconut Frosting

1 bakery pound cake
1 ½ c. Vizcaya VXOP Cask 21 Rum
1 (3 oz.) package cream cheese, softened
¼ c. butter, softened
1 tsp vanilla extract
1/8 tsp salt
2 c. confectioner’s sugar
1 c. sweetened flaked coconut, divided

Unwrap the cake and place it in a large, shallow baking dish. Pour the Vizcaya into the dish, taking care not to pour it over the cake, and let the cake sit until it has absorbed all of the rum.

Make frosting:

Combine the next five ingredients (through sugar) in a large mixing bowl. Beat with an electric mixer on low to medium speed until the frosting is fluffy. Using a wooden spoon or spatula, gently stir in ½ cup coconut. Spread the frosting over cake.

If desired, carefully toast the remaining coconut in a dry skillet over medium heat, stirring, until it is golden brown and fragrant. Let cool, then use toasted coconut to garnish the frosted pound cake.

Published in: on July 1, 2010 at 11:00 AM  Leave a Comment  
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Introducing… the Vizcaya Rumkist

One of the finest pleasures of summer is that of relaxing outdoors–on your porch, deck, patio or even your boat–and sipping a well-crafted cocktail, like the Vizcaya Rumkist, made with Vizcaya VXOP Cask 21 Rum. Infused with bright, sunny flavor thanks to fresh ginger and lemon, this is the quintessential summer cocktail. Enjoy one while getting the grill ready, watching the sailboats, or just enjoying a sunset.

Vizcaya Rumkist

1 tsp fresh ginger

juice of one-half lemon

1 oz simple syrup

1 oz Vizcaya VXOP

Tonic water or seltzer

Muddle ginger and lemon in the bottom of a highball glass. Add ice cubes. Add simple syrup and Vizcaya. Fill to the top with tonic or seltzer. Stir and enjoy.

Published in: on June 27, 2010 at 3:44 PM  Leave a Comment  
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The Many Renaissances of Rum Culminate with Vizcaya VXOP

Rum is one of the oldest spirits in the world, with a fascinating and storied tradition. Even Marco Polo recorded an account of tasting “a very good wine of sugar” offered to him in what is now Iran, in the 14th Century. A slightly more modern origin of rum is described by spirits historian Anthony Dias Blue in his Complete Book of Spirits: A Guide to their History, Production and Enjoyment. Blue quotes a document from 1651 which describes the fermentation of rum in Barbados: “The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish and terrible liquor.”

Thankfully, the process of distilling rum has become much more refined, and today’s rums, like Vizcaya VXOP Cask 21, are a vast improvement over such “kill-divil,” or “demon water,” as rum was once called.

Rum has had a valuable place in American history—some estimates say that before the American Revolutionary War, every man, woman and child in the colonies drank an average of over 13 liters of rum per year—as well as in British. One of the most abiding associations with rum is as a ration issued to Naval seamen, after the British fleet captured the island of Jamaica. Mixed with lime juice, sugar and water into a concoction called grog, the daily rum ration was a staple of seafaring life until 1970. Today, the rum ration is still issued on special occasions such as marriages or births within the Royal Family.

In the mid-20th Century, rum enjoyed a renaissance thanks to the burgeoning Tiki culture, and was featured in such drinks as the mai tai and the Zombie. Americans fell in love with fruity, tropical drinks that complemented Asian-inspired food and could be sipped pool- or beachside—or even just in a suburban backyard lit by tiki torches. Those who were slightly too young to enjoy tiki drinks may have discovered rum through another pop-cultural phenomenon: the pina colada, which soared in popularity after the Rupert Holmes song “Escape (The Pina Colada Song)” hit the charts.

Today, rum has become more sophisticated than ever before. Take Vizcaya VXOP, the ultimate sipping rum. This is no ordinary rum, to be mixed and drunk and forgotten about. Vizcaya is a rum that commands your full attention and all your senses. Enjoy it neat or on the rocks, with or without a good cigar, or take the time to craft a cocktail with premium ingredients that will showcase the spicy, intricate notes inherent in Vizcaya VXOP Cask 21 rum.

Whether you enjoy your drinks with a paper umbrella or a wedge of lime, while gazing out over still waters or rough, treat yourself to the very finest in spirits—Vizcaya VXOP Cask 21 rum. Here’s to the history of that noble spirit, rum!

Published in: on June 24, 2010 at 1:00 PM  Leave a Comment  
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