Dominican Dark Rum And A Couple Of Recipes

Ron Barceló Rum was founded nearly a century ago by Julian Barceló, in Santo Domingo, Dominican Republic.  The brand's popularity took off quickly, and it is now the top exported dark rum in the world.  

Barceló is made from the fermented juice of sugar cane, while other Dominican brands favor using molasses. The result, says Barceló, is a smoother and more well-rounded taste that showcases the true characteristics of the cane.  Ron Barcelo's world portfolio of award-winning rums includes Barcelo Imperial Premium Blend 30 Aniversario, Barcelo Imperial Onyx, Barcelo Imperial, Barcelo Gran Añejo and Barcelo Añejo.

I was sent a sample of the Barceló Imperial, along with some suggested cocktail recipes.  The recipes worked great for me, but I also liked sipping the Imperial over an ice cube, and even with a splash of club soda or tonic water tossed into the mix.

BARCELO'S QUARANTINI

Ingredients:

1.5 oz Ron Barceló Dark Series

1 oz Aloe Vera Juice

½ oz fresh cucumber water

4 slices muddled cucumber

Preparation:

Muddle cucumbers

Add all ingredients and shake well

Garnish with a cucumber slices or peel

AGED NEGRONI

Ingredients: 

1 oz Ron Barcelo Imperial 

1 oz Antica Formula 

1 oz Campari 

Preparation: 

Pour all ingredients over ice, stir and garnish with orange peel 

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