Bacardí is the perfect complement to any cocktail. The proof, as they say, is in the pudding — or, in this case, the beverage. The Reefs Resort & Club believes wholeheartedly in this, as many of their drinks come standard with a Bacardí varietal of some sort. Their mojitos menu runs the gamut, with everything from the Classic rendition (created with Bacardí Superior rum) and a Pineapple blend (with Bacardí Pineapple infused rum) to the Black Raspberry mojito, which is made with Bacardí Black Razz, raspberry purée, fresh mint and lime. The Reefs will once again host its regular mojito night, dubbed Latin Chill Fridays, starting mid-April 2014. Sit back and enjoy the various concoctions prepared from scratch with fresh sugarcane and plenty of fresh tropical fruit and herbs. In addition, live interactive cooking demos will showcase Latin menus that are updated weekly. You choose: Relax sipping a sweet mojito, or dance the night away with a mojito in hand to the sound of Latin music. “We provide an authentic experience for all of our guests and are proud to serve Bacardí, which is also headquartered right here in Bermuda,” says Nagma Walker, general manager of The Reefs Resort & Club. “We even use a sugarcane machine supplied by Bacardí as an integral part of our mojitomaking process.” Fresh Fruit Mojito Royale Ingredients: 2 oz. Bacardí Silver 0.25 oz. simple syrup fresh fruit of the day 8–10 mint leaves 6 lime wedges ½ oz. Champagne (Chateau Ste. Michelle) Directions: Crush ice well. Add the fruit of the day and muddle with lime, simple syrup and the eight to 10 mint leaves. Then add the Bacardí Silver. Mix vigorously and top off with Champagne. Garnish with a mint leaf and a piece of the fruit of the day.
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