Spring is almost here…no really, despite the massive amounts of rain we are having here in the Bay Area, spring is weeks away. Whether or not we see the sun is another subject, but to get us in the spring mood, Ron Barceló has concocted this amazing new cocktail that will make you feel like you’re surrounded by flowers and enjoying the sun! Pepino Hasta la Tambora celebrates 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. It’s that simple of a recipe and when you read those ingredients, how do you not get into a mood that would involve sun and springtime?!
- 2 oz of Ron Barceló Gran Añejo
- 1 oz citrus
- 1 oz fresh cucumber water
- .75 oz of sugar
- Mint sprig garnish
- Add all ingredients in shaker over rocks and shake vigorously. Line the glass inside with cucumber slices and strain the cocktail mix. Add a mint sprig garnish.