The Ultimate Ron Barceló Summer Cocktail Lineup

With longer days and warmer temperatures, there’s no better time to start gathering up some delicious summer cocktail recipes.

From classic favorites like mojitos and mai-tais to innovative concoctions featuring seasonal ingredients, Ron Barceló has got you covered.

Check out the roundup below.

It’s time for a mai-tai! Nothing says tropical vacation quite like a tiki cocktail which is why Ron Barcelo felt destined to bring forth a tiki experience that can be made from every inch of the globe.

Liqueur, Rum

Barceló Mai-Tai

Ingredients

• ½ oz. Curaçao
• 2 oz. Barceló Añejo
• ½ oz. Almond Syrup
• ½ oz. Simple Syrup
• ¾ oz. Lemon Juice

Preparation

1. Pour all the ingredients into a shaker where you have previously placed six ice cubes.
2. Close the shaker and shake vigorously until a layer of frost has formed.
3. Strain and serve in a tumbler-type glass; complete by decorating with pineapple, cherry, 1/4 lemon, and tropical flowers.

Nothing is more refreshing than a mouthwatering Mojito made with fresh and spicy mint leaves to kick off summer. Made with sweet brown sugar that discovers the underlying notes of cane sugar found in the fermenting process of Ron Barcelo rum, this cocktail is sure to offer a supreme balance of sweet and spicy.

Rum

Barceló Mojito

Ingredients

• 2 oz. Barceló Blanco
• 8 Mint Leaves
• 1 Lemon
• Soda, to top
• 2 tsp Brown Sugar
• Crushed Ice

Preparation

1. Put the peppermint and the two teaspoons of brown sugar in a glass.
2. Squeeze in the lemon juice and muddle.
3. Add crushed ice up to half the glass, then the rum and mix everything well.
4. To finish, add ice up to the edge and fill the remaining space with soda.
5. Garnish with a sprig of mint.

There is no better way to start a summer day than with a Barceló Sunrise. Made with distinctively unique flavors of red grape juice and fresh orange juice and balanced with tart flavors of sour mix, this cocktail is sure to bring some sunshine to your day.

Rum

Barceló Sunrise

Ingredients

• 2 oz.Barceló Blanco
• ½ oz. Sour Mix
• ½ oz. Red Grape Juice
• 1 oz. Orange Juice

Preparation

1. Pour Barceló Blanco, sour mix, grape juice, and orange into a highball glass with ice and mix everything together.
2. Garnish with a slice of orange and a cherry.

If you like Pinaaaaaa Colaaadas, then you are sure to be captivated by Ron Barcelo’s take on the classically tropical Pina Colada. Offering sweet flavors from pineapple juice and decadent swirls of coconut cream, this summer cocktail is a cultural retreat in a cocktail glass.

Rum

Barceló Pina Colada

Ingredients

• ½ cup Pineapple, chopped
• 2 oz. Pineapple Juice
• 2 oz. Coconut Cream
• ½ oz. Barceló Blanco
• 1 oz. Barceló Dorado
• Ice

Preparation

1. Pour all the ingredients into a blender.
2. Serve in a glass and garnish with a pineapple wedge.

Nothing says hello summer like fresh orange juice which is exactly what creates such a tiki experience in the Gran Anejo Citrus Twist. Offering sweet flavors of fresh orange in accompaniment of sour notes of lime.

Rum

Barceló Gran Anejo Citrus Twist

Ingredients

• 3 oz. Barceló Añejo
• 1 oz. Orange Juice
• ½ oz. Simple Syrup
• ½ oz. Lime Juice
• Soda

Preparation

1. Pour the rum, orange juice, simple syrup and lime juice into a shaker with crushed ice.
2. Mix well and strain into a drink.
3. Garnish with a slice of orange and enjoy.

A refreshing drink on a hot summer day is pivotal to staying hydrated whether spending the day lounging with a novel in hand or playing mermaids. Ron Barceló’s Organic Basil Smash brings forth a union between sweet, sour, and savory with its sweet tastes of simple syrup, sour tang of lemon, and savory notes of fresh basil.

Rum

Barceló Organic Basil Smash

Ingredients

• 2 oz. Barceló Organic
• 8 Basil Leaves
• 1 oz. Lemon Juice
• ½ oz. Simple Syrup

Preparation

1. Pour the basil and lemon juice into a shaker and gently chop them.
2. Add the Barceló Organic and the simple syrup and complete with ice.
3. Shake vigorously, strain, and pour into a shallow glass with ice.
4. Garnish with basil leaves.