Ron Barceló drums up its new seasonal cocktail Pepino Hasta la Tambora to celebrate the warmer months ahead by channeling the island’s spring flavors.
Stir and shake Ron Barceló Gran Añejo with cucumber water, citrus and sugar to bang out a harmonizing sip.
Pepino Hasta la Tambora
INGREDIENTS
2 ounces Ron Barceló Gran Añejo
1 ounce citrus
1 ounce fresh cucumber water
1/4 ounces of sugar
METHOD
Add all ingredients in a shaker over rocks and shake vigorously. Line the glass inside with cucumber slices and strain the cocktail mix into glass. Add a mint sprig garnish.
Pair With
One of my favorite new cigars is the H. Upmann Grupo de Maestros, a delicious light-bodied cigar with a Connecticut wrapper that’s perfect for this light, Spring-y cocktail.
For more, check out our tour of Ron Barcelo’s distillery.
