The Grapefruit Rum Cooler

This sweet and tart cocktail is packed with light, natural flavors perfect for spring evenings. In a cocktail shaker, muddle four mint sprigs, 1 ounce of simple syrup, 1 ounce of fresh-squeezed lemon juice and 2.5 ounces of grapefruit juice. Add 1.5 ounces of Papagayo Platinum Rum and shake with ice. Strain into a Collins…

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The Citrus Sipper

This tart and refreshing cocktail is ideal for summertime entertaining. To make it, combine 2 ounces of Papagayo Anejo or Spiced Rum, depending on your preference, 1 ounce of juice squeezed from a fresh grapefruit, a squeeze of fresh lime, and two dashes orange bitters in a shaker with ice. Stir. Pour into a highball…

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Planters Punch

The Planter’s Punch is said to have originated in Jamaica, and references to it exist as far back as 1878. This updated variation nixes the grenadine, which today is usually artificially flavored and colored. Instead, we use a pomegranate syrup, which is how grenadine of old would have been made, taking us back to the…

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The Spiced Sparkler

This cocktail keeps it simple and allows the flavors of Papagayo Spiced Rum to shine through.  In a shaker with ice, add 2 ounces of Papagayo Spiced Rum, the fresh squeezed juice of half a lime, and 1 teaspoon of powdered sugar.  Stir, then pour into a lowball glass. Top off with a touch of…

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The Bulldog Highball

The Moscow Mule, evolved.  Fill a tall glass with ice and add 2 ounces of Juniper Green Gin, and the fresh squeezed juice from half of an organic orange. Top off with ginger beer such as Fever Tree Ginger Beer. Add a dash of bitters, if you’d like, and garnish with a lime wedge…

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