How to enjoy Kasama Rum

Photos by Darya Buben

KASAMA Rum founder Alexandra Dorda recommends drinking Kasama Rum on the rocks. But she also enjoys it on cocktails, keeping it as simple as possible.

“I’m a big fan of two-ingredient cocktails so my go-to is mixing Kasama with coconut water, pineapple juice, or lemonade. If I’m feeling fancy, I like to make a twist on a daiquiri where I substitute lime juice with calamansi juice,” Dorda revealed to  Asian Journal.

Here are a couple of simple cocktail recipes, courtesy of Alexandra and Kasama Rum team. More recipes are available at  www.kasamarum.com/pages/recipes.

Filipino Daquiri
Ingredients:

  • 40ml Kasama Rum
  • 20m Fresh calamansi juice
  • 15ml Simple syrup
  • Calamansi pieces (halved) for garnish

Procedure:
Pour all liquids into a cocktail shaker with ice. Shake for 30 seconds, pour into a Nick & Nora glass, and garnish with a slice of calamansi or lime.

Island Fresca

Ingredients:

  • 1 part Kasama Rum
  • 2 parts Coconut water

Procedure:
Combine over ice, stir and enjoy.

Pinay Colada

Ingredients:

  • 2 oz Kasama Rum
  • 1 oz Briottet Crème de Banane
  • ¾ oz Fresh calamansi juice (or lime juice)
  • ½ oz Cream of coconut
  • 1 dash Angostura bitters

Procedure:

  • Combine all ingredients and swizzle with crushed ice until a frost forms on the outside of the glass.
  • Garnish with a pineapple.

 

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