Serves 1

A fresh twist on the classic mojito, using these beautiful seasonal blood oranges.

Ingredients

• 1-2 ounce Veleiro Blanco (to taste)
• 8-10 fresh mint leaves
• ½ lime
• 1 blood orange
• 1-2 tbsp sugar (to taste)
• ½ cup club soda
• ½ cup crushed ice

Mixology

1. Cut blood orange in half, cut off one slice to save for garnish, using the rest for juice.
2. In a cocktail mixer, add mint leaves, sugar, and juice of half a lime. Muddle several times to release flavour from mint leaves.
3. Add juice from blood orange, rum, crushed ice and finish with soda.
4. Garnish with wedge from blood orange and a mint leaf.

Serves 1

A tropical twist on a classic mojito, this Pineapple Mojito is full of fresh pineapple, mint and lime – not to mention crisp Veleiro Blanco.

Ingredients

• 1/2 cup pineapple, finely chopped
• 10 mint leaves
• 2 teaspoons sugar (or more depending on the sweetness of the pineapple)
• 4 ounces Veleiro Blanco
• juice from 1/2 lime
• club soda for serving
• wedges of pineapple and mint leaves for garnish

Mixology

1. Place pineapple, mint leaves and sugar in a cocktail shaker and muddle with a cocktail muddler or handle of a wooden spoon.
2. Add rum, lime juice and ice. Replace lid and shake until chilled.
3. Strain cocktail into 2 ice filled glasses and top with club soda.
4. Garnish with mint leaves and pineapple wedges. Enjoy!

Serves 1

Ingredients

• 5 ounces peach flavored tea (home brewed, un-sweetened, cold)
• 1 ounce rum – Veleiro Blanco or Añejo
• 1/2 ounce peach liqueur
• 1/2 fresh squeezed lemon juice
• 1/2 ounce simple syrup

Mixology

1. Brew 8 cups of peach tea and refrigerate until cold. Keep it in the fridge to make more drinks during the week.
2. Combine all of the ingredients into a cocktail shaker and shake with ice for 20 seconds.
3. Strain over a large ice cube.

Serves 6

Ingredients

• 30 large fresh mint leaves
• 4 thick slices fresh watermelon, seeds and rind removed
• 10 ounces Veleiro Blanco or Añejo
• 1/2 cup simple syrup
• 1/3 cup freshly squeezed lime juice (3 limes)
• Sprigs of mint and spears of watermelon, for serving

Mixology

1. Use a mortar and pestle to mash the mint leaves you can add a little sugar to help break up the leaves and get the oils from the mint extracted.
2. Remove and discard the rind and seeds of the watermelon. Place the watermelon, rum, simple syrup and lime juice in a blender and blend until smooth. Stir to get the froth to go down.
3. Put the mashed mint into a large pitcher and add in the watermelon mixture. Stir to combine the mint with the juice.

Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon.

Serves 1

Ingredients

• 4 oz. Veleiro Blanco
• 1½ oz. fresh lime juice
• 1 oz. fresh grapefruit juice
• 1 tsp sugar
• 2 tsp Maraschino liqueur
• Glass type: Cocktail

Mixology

1. Add all of the ingredients to a cocktail shaker and fill with ice.
2. Shake, then strain into a chilled cocktail glass.

Serves 2

Ingredients

1. 2 cups cranberry juice cocktail
2. 1 cup Veleiro Mamajuana
3. 1/2 cup amaretto
4. 3 tablespoons fresh orange juice
5. Ice cubes
6. Clementines, peeled, separated into segments

Mixology

1. Mix cranberry juice, Veleiro Mamajuana, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. DO AHEAD: Can be prepared 1 day ahead. Keep refrigerated.
2. To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup Veleiro Mamajuana mixture. Cover and shake vigorously. Strain into 2 martini glasses. Garnish each with clementine segment. Repeat 3 times with ice cubes, remaining Veleiro Mamajuana mixture, and clementine segments.

Serves 5

Ingredients

For the cranberry-infused rum:

• 2 cups cranberries
• 1 bottle Veleiro Añejo

 For the cocktail:

• 2 ounces cranberry-infused rum
• 6 ounces ginger beer
• 2 dashes orange bitters
• cranberries and orange slices for garnish

Mixology

1. Using a toothpick, puncture each cranberry. Alternatively, you could slice them in half or crush them slightly.
2. Place the cranberries and the rum in a large, clean mason jar. Tightly close the lid and store in a cool place for at least 24 hours and upwards of a week before using depending on intensity of cranberry flavor desired.
3. For the cocktail, fill a high ball glass or two low ball glasses with ice. Pour the ginger beer over the ice. Top with the rum and the bitters. Stir to combine. Garnish and serve.

Serves 1

Ingredients

• 2 ounces of Veleiro Blanco
• 6-8 pineapple chunks
• 1 ounce of the lime juice
• 4 Dashes of Thai Bitters

Mixology

1. We start by muddling about 6-8 pineapple chunks in a shaker
2. Then added an ounce of the lime juice, 2 ounces of light rum and four dashes of the Thai bitters.
3. After shaking, we strained into a coupe, rimmed with the sugar mixture, and garnished with a pineapple chunk.
4. The Fresh pineapple and a chili powder-sugar rim is a way to cut through the bitters’ spice.

Serves 1

This iconic tiki drink is meant to highlight the rum, rather than syrups and juices. Enjoy with Veleiro Blanco and Añejo

Ingredients

• 1 oz Veleiro Añejo
• 1 oz Veleiro Blanco
• 1/2 oz orange curacao
• 1 oz lime juice
• 1/2 oz orgeat (pronounced “or-zsa)
• 1/4 oz rich simple syrup (2:1 sugar to water)
• crushed ice
• mint sprig for garnish

Mixology

1. Add all the ingredients to a shaker full of crushed ice and shake for 10 seconds, until the outside of the shaker is frosted.
2. Pour the entire contents of the shaker (don’t strain) into a double old fashioned glass.
3. Garnish with a mint sprig and enjoy!

Note Orgeat (pronounced “or-zsa) is almond syrup and also an exotic substitute for simple syrup or grenadine in mixed drinks

Serves 1

Ingredients:

• 1 1/2 oz Veleiro Añejo or Reserva Especial aged rum
• 3/4 oz lime juice
• 1 oz simple syrup
• 2 dashes Angostura bitters
• 2 oz sparkling wine
• 6 mint leaves (plus more for garnish)

Mixology:

1. Add the mint leaves and simple syrup to the bottom of your mixing glass.
2. Lightly muddle the mint in the simple syrup.
3. Add the lime juice, bitters and rum.
4. Fill with ice and shake for 10 seconds.
5. Strain into a chilled coupe glass.
6. Top with sparkling wine.
7. Garnish with a couple fresh mint leaves.

Inspired by the Old Cuban rum cocktail.

Serves 6

Ingredients

• 1½ cups cold-brew coffee
• ½ cup coffee liqueur
• ½ cup Veleiro Mamajuana
• 1 12-oz. bottle Coca-Cola, preferably Mexican
• ½ cup heavy cream

Mixology

1. Combine coffee, liqueur, rum, and cola in a large pitcher.
2. Divide among rocks glasses filled with ice; add cream, dividing evenly.
3. DO AHEAD: Cold brew, coffee liqueur, and rum can be combined 4 hours ahead. Cover.

Ingredients

• 1 large pineapple
• 1/4 cup fresh lime juice (roughly 3 limes)
• 5-6 large basil leaves
• 6 ounces Veleiro Blanco
• club soda, as needed
• granulated sugar, as needed

Mixology

1. Peel and core the pineapple.  Cut into chunks.  Place the pineapple into a high-powered blender and puree for 1 to 2 minutes (use a tamper if necessary), or until smooth and pureed completely–it should yield roughly four cups of pineapple juice. The texture should be that of a thick orange juice. Transfer the pineapple juice to a large container or pitcher, and allow it to chill completely in the fridge.
2. Place the lime juice and basil leaves in a clean blender container. Blend until the basil has been incorporated fully and no pieces remain.
3. Combine 3 1/2 cups of pineapple juice, the lime-basil mixture, and rum in a pitcher. Stir thoroughly.
4. Moisten the edges of chilled glasses with lime juice and dip the edges into granulated sugar. Distribute the drink evenly among glasses–leaving roughly 1/2-1-inch of space at the top. Finish with club soda. Garnish the glass with a sprig of fresh basil and slice of lime. Serve immediately.

Serves 1

Ingredients

• 2 ounces Veleiro Añejo
• 1 1/2 ounces Veleiro Blanco
• 2 ounces freshly squeezed orange juice
• 1 ounce freshly squeezed lime juice
• 1 ounce passion fruit syrup
• 1 teaspoon grenadine syrup
• Orange wheel, for garnishing
• Ice

Mixology

1. Fill a cocktail shaker halfway with ice.
2. Add the rums, orange juice, lime juice, passion fruit syrup, and grenadine syrup.
3. Shake for 30 seconds and strain into a tall, 8-ounce glass.
4. Garnish with the orange wheel and serve.

Serves 1

The Veleiro Pineapple Rum Cocktail is a balanced, fizzy cocktail. Pineapple juice and ginger ale come together, effortlessly mixing together the sweetness of the soda and the tartness of the juice. With a shot (or two) of our Anejo rum thrown in the mix, the cocktail can hold its ground.

Ingredients

• 1/4 cup (60 ml) Veleiro Añejo
• 1/2 cup (120 ml) pineapple juice
• 1/2 cup (120 ml) ginger ale
  Ice, optional
• Pineapple slice, garnish

Mixology

1. In a large glass, stir together the rum, pineapple juice, and ginger ale.
2. Garnish with ice or a pineapple slice, if desired.

Serves 1

Ingredients

• 3 oz Veleiro Añejo
• 2 oz banana liquor
• 2 oz raspberry liquor
• splash grenadine
• 2 oz pineapple juice
• 2 oz orange juice
• orange slices for garnish

Mixology

• Combine rum, banana liquor, raspberry liquor, grenadine, pineapple juice, and orange juice in a blender with lots of ice cubes.
• Pulse a few times for a smoothie like texture.
• Pour into glasses and serve with orange slices and fancy little cocktail umbrellas.

Serves 1

This powerful cocktail is like an instant Caribbean vacation.

Ingredients

• 2 oz Veleiro Blanco Rum
• 1⁄2 oz Veleiro Spiced Mamajuana Rum ( or Veleiro Anejo)
• 3⁄4 oz Fresh lime juice
• 1⁄4 oz sugar cane syrup
• 2 dashes Angostura bitters
• 1 dash Angostura Orange Bitters
• Garnish: 1  Orange wedge
• Glass: Coupe or cocktail

Mixology

1. Add all the ingredients to a shaker and fill with ice.
2. Shake, and strain into a chilled coupe or cocktail glass.
3. Garnish with an orange wedge.