As the weather warms our mind turns to rum. This island spirit has always been the go-to for tropical heat and today we share with you a simple timeless classic. In the 1930’s, post prohibition the Bacardi Cocktail was one of the most popular drinks in the New York bar scene. Brought back from the clubs in Havana, this simple to make variation of the Daiquiri is a refreshing, sweet and strong cocktail. No doubt it must be made with its namesake Bacardi rum, so much so that the Bacardi Company trademarked the cocktail in the 1940’s after bringing law suits to bars crafting the cocktail with other brands of rum. The other important part in making a true Bacardi Cocktail is the use of REAL grenadine. What used to be true Pomegranate syrup, most of today’s commercial Grenadine has transformed into sugar syrup with artificial flavor and color. With today’s recipe for the Bacardi Cocktail we offer you a recipe to make your own genuine Grenadine. Cheers!
The Bacardi Cocktail
In a Shaker Glass Filled with Cracked Ice Add:
- 2 Ounces of Bacardi Superior Silver Rum (and no other!)
- ¾ Ounce Fresh Lime Juice
- ¾ Ounce of Real Grenadine Syrup*
Shake like crazy till painfully cold and strain into a cocktail saucer. Though the original drink called for no garnish, a lime wedge or maraschino cherry is customary today.
*How to Make Real Grenadine
- 1 Quart Pomegranate Juice
- 2 cups demerara sugar (plain white will do)
- 2 Dashes Rose Flower Water (Optional)
Bring pomegranate juice and sugar (rose flower water) to a boil. Reduce heat, cover and simmer for 15 minutes. Let cool and put into a sealed glass bottle. Syrup will keep in the refrigerator for 2 to 3 weeks.