Tanduay Rum is the World’s Best-Selling Rum from Asia by Asia’s number one distillers and global entrepreneur, Lucio Tan Jr. 

Rum is a beautiful spirit because it is malleable. It’s easy to mix and is a drink with a rich history and a smooth flavor, which makes it a timeless beverage. In fact, Rum is the first branded spirit ever made. There are many benefits of drinking Rum and once you understand these perquisites, you will surely fall in love with the drink.

Tanduay is the official rum partner of NBA team Golden State Warriors and the Barclay’s Arena in New York.

Whether it’s barbecuing, backyard-lounging, casual dinner or just having a party weekend we have our Naluda 5 best rum cocktails for all seasons! Check them out below–you’re sure to find one for any time of year.

 • Black Tanduay Mojito •

You and your friends can pass a pitcher of this Black Tanduay Mojito around as you catch up with each other. It’s a quick and easy recipe that can serve a crowd.

Ingredients:

  • 9oz Tanduay Asian Rum Silver
  • 6oz blackberry syrup
  • 30-48 mint leaves
  • 18 limes wedges
  • Splash of lemon-lime soda
  • Extra lime, mint leaves, and blackberries for garnish

Procedure:

  1. Muddle (i.e. mash) mint leaves, blackberry syrup, and lime wedges together in a pitcher.
  2. Add ice and Tanduay Asian Rum silver. Stir well.
  3. Top with lemon-lime soda and garnish with mint leaves, lime wedges and blackberries.

 

 • Typhoon •

Red and green are synonymous to Christmas season but this party-ready drink brings in the same color scheme in the most delicious way to all seasons.

Ingredients:

  • 9oz Tanduay Asian Rum Silver
  • 6oz mango juice
  • 6 1/2oz pineapple juice
  • 3oz grenadine
  • 6 pieces of candied ginger
  • 6 slices of lemon
  • Pineapple leaf for garnish

Procedure:

  1. In a pitcher, muddle candied ginger and lemon.
  2. Add ice, rum, pineapple juice, mango juice, and grenadine and stir well.
  3. Garnish with a pineapple leaf.

 

 • Maldita •

Keep things casual with this two-step cocktail. It’s name sounds intense but the drink is actually quite light. One glass gives you the right amount of buzz to take off.

Ingredients:

  • 1.5oz Tanduay Asian Rum Silver.
  • 1oz watermelon juice
  • 0.5oz yuzu juice (substitute: any citrus juice)
  • 0.75oz light brown sugar syrup

Procedure:

  1. Combine all the ingredients in a shaker with ice.
  2. Shake and strain into a glass.

 

 • Asian Daiquiri •

Just got that promotion you wanted? Reward yourself for all the hard work with a cocktail fit for a vacation. Infused with the flavors of ginger and grapefruit, this daiquiri is an ‘east meets west’ fusion done right.

Ingredients:

  • 1.5oz Tanduay Asian Rum Silver.
  • 0.5oz orange liqueur
  • 1/8 teaspoon ginger paste (or 0.5oz ginger liqueur or syrup)
  • 0.5oz simple cane syrup
  • Juice of 2 lime squeezes
  • 0.5oz grapefruit juice
  • Slice of lime and pineapple for garnish

Procedure:

  1. Fill glass with ice.
  2. Pour ingredients into mixing glass in the same order as listed. Add ice from the glass and shake
  3. Strain back into the glass and garnish with a pineapple slice.

 

 • Asian Golden Apple •

A bottle of bubble is always a welcome addition to any festivity. If you’re looking to party harder on your birthday, swap the champagne with a sparkling cocktail. A nice blend of sweet and spicy flavors, a glass of Asian Golden Apple is the perfect complement to dessert.

Ingredients:

  • 2oz Tanduay Asian Rum Gold.
  • 3/4oz ginger liqueur
  • 1oz lemon agave sour mix (substitute with lemon, lime and simple syrup in a 1:1/2:1 ratio)
  • Sparkling apple cider
  • Apple slices for garnish

Procedure:

  1. In a shaker, combine rum, ginger liqueur, and lemon agave sour mix over ice. Shake well.
  2. Strain into a tall glass filled with ice and top with sparkling apple cider.
  3. Garnish with apple slices.

 

Tanduay has partnered with Now PR LA, a progressive PR agency based in Los Angeles. Stay tuned for Tanduay’s official launch in west coast.

For inquiries about Tanduay, contact info@nowprla.com / @nowprla