Tanduay Asian Rum announced three signature holiday cocktail recipes. In Connecticut and Florida, Tanduay is an award-winning spirit that launched in the U.S. in August 2013. The original recipes are influenced “by the comforting flavors of the season.” Sweet spices of vanilla chai, seasonal pumpkin liqueur and light cream combine with the custard notes of Tanduay Gold Asian Rum to create the Cha Cha Chai Pumpkin Martini. The Ginger Bell ties the zing of gingerbread with tart white cranberry and fresh orange juice with Tanduay Silver Asian Rum. A bubbly beverage for toasting, the Sparkling Pear & Pomegranate (shown to the right) combines champagne mixed with peach nectar, pomegranate juice and Tanduay’s Silver expression.
CHA CHA CHAI PUMPKIN MARTINI
1 ½ oz. TANDUAY Gold Asian Rum
¾ oz. of vanilla chai simple syrup*
1 ¼ oz. pumpkin liqueur
¾ oz. light cream
Combine all ingredients over ice and shake until frothy. Strain into a martini glass and dust lightly with cinnamon.
THE GINGER BELL
1 ½ oz. TANDUAY Silver Asian Rum
¾ oz. gingerbread simple syrup**
1 oz. orange juice
1 oz. white cranberry juice
Combine ingredients over ice and shake well. Pour over large ice cube with cranberries frozen inside. Or pour over rocks and garnish with a few cranberries and an orange slice.
SPARKLING PEAR & POMEGRANATE
1 ½ oz. TANDUAY Silver Asian Rum
½ oz. ginger liqueur
1 oz. pomegranate juice
1 oz. pear nectar
Champagne
Combine TANDUAY, pear nectar, pomegranate juice and ginger liqueur over ice and shake well. Strain into a flute and top with champagne. Garnish with a thin slice of Asian pear.
