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White Rum Drink

The Pedro Cardamon Collins

We’re getting ready to celebrate National Rum Day with the new Brugal Extra Dry and some new rum cocktails! And “National Rum Day is when?” you ask. Answer: Thursday, August 16, 2012.

Brugal has accomplished what no rum has with Brugal Especial Extra Dry by catching the eye of not only, but also mixologists across the country who have used the flavors to create unique cocktails.

Brugal Rum recently released Brugal Extra Dry Rum changing the way consumers and mixologists approach rum.

While it is clear in color, the Brugal Especial Extra Dry Rum has actually been aged 2 to 5 years then triple filtered to remove the color and the heavy alcohols that lend to sweeter profiles. The result is a a dry and clean spirit with more flavor and versatility, yet still maintains the Brugal Rum’s signature qualities.

Perfect on the rocks and also a unique mixes for better, more balanced cocktails.

Pedro Cardamom Collins

Created by John McCarthy, Whitehall & Highlands in New York

1.5 oz. Brugal Extra Dry Rum
.5 oz. Cardamom Syrup
.75 oz. Fresh Lemon Juice

Shake and strain into Collins glass with ice. Fill with club soda, garnish with a lemon wheel.


Dry Spicy Cocktail

Dry & Spicy

Created by Scott Fitzgerald, Mulberry Project in New York

2 oz. Brugal Extra Dry Rum
1 oz. Lime Juice
.75 oz. Simple Syrup
6 Watermelon Chunks
1 Thai Chili

Muddle Watermelon and Chili, add remaining ingredients. Shake and fine strain over fresh ice, garnish with Watermelon.



Mulberry Project New York

Tucked in the back of Mulberry Project is our outdoor patio. Styled after a New York city park, this oasis seats around 50 people on communal tables and an assortment outdoor furniture.





Lime Coconut Drink

Dry Lime in the Coconut

Created by Thomas Mooneyham of Henri & The Gage in Chicago

1.5 oz. Brugal Extra Dry Rum
1 oz. Ginger Syrup
.75 oz. Fresh Lime Juice
2 oz. Coconut LaCroix Sparkling Water

Combine Brugal Extra Dry Rum, ginger syrup, and lime juice in a mixing glass, shake and strain into Collins glass with ice. Top with Coconut LaCroix, quick stir, and garnish with a lime wedge.








Dry Rum Cooler

Dry Rum Cooler

Created by Pete Gugni of Scofflaw in Chicago

1.5 oz. Brugal Extra Dry Rum
.5 oz. Aperol
1 oz. Fresh Lime Juice
.75 oz. Cain Syrup
Tonic Water

Muddle cucumber and add Brugal Extra Dry Rum, Aperol, Fresh Lime Juice and Cain Syrup to mixing glass. Shake and strain into a Collins glass with ice. Top with tonic water, garnish with fresh cucumber.










Brugal Extra Dry Bottle

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