Ron Barceló celebrated National Rum Day with an exclusive paired dinner at Strand Bistro alongside an intimate group of spirits connoisseurs.
Showcasing its variants and new seasonal cocktails, Ron Barceló partnered with Dominican Chef Kelvin Fernandez, winner of Beat Bobby Flay, to present an authentic Dominican four course experience.
A marriage of food and spirits, the evening started off with Chef’s famed Crispy Arepas as an amuse, followed by the spring cocktail Aye Caliente, made with Barceló Añejo, passion fruit puree, lime juice, cinnamon and Fresno chili, paired with the Yellow Fin Tuna Sashimi in a coconut with Asian pears, cilantro and chili oil. A Surf ‘n Turf combination of Scallops and Porkbelly with plantain mash and drunken Añejo onions washed down by summer signature cocktail, “Just the Two of Us,” which combines Barceló Imperial, mango puree, lime juice and smoked paprika syrup.
A New Zealand Rack of Lamb marinated in a Gran Añejo sauce atop purple mashed potatoes and colored baby carrots, enhanced by The Zing Ting’s flavors of Barceló Gran Añejo, apple cider, fresh lemon juice, honey syrup and fresh ginger juice. Finally, a sweet night cap with Barceló’s National Rum Day cocktail, “Bright Lights, Big City,” which blends Barceló Platinum lime juice, pineapple, simple syrup and passion fruit purée, to complement the Imperial Barceló infused dessert, the Chocolate Bread Pudding with Imperial Raisins, ice cream and bruleed bananas.
Here are the cocktails that were being served up at the dinner:
Just the Two of Us
- 2 oz. Imperial Barceló
- 1 oz. Mango Purée or Juice
- 1 oz. Lime Juice
- 1 oz. Smoked Paprika Syrup*
Preparation: Shake strain over ice into rocks glass over crushed ice. Garnish with lime wheel and mango slice.
*Smoked Paprika Syrup
Combine 1 cup Sugar, 1 tbsp. smoked paprika powder to 2 cups boiling water. Stir, let cool.
Bright Lights Big City
- 1 1/2 oz. Platinum Barceló
- 3/4 oz. Lime Juice
- 1/4 oz. Pineapple Juice
- 1/2 oz. Simple Syrup
- 1/4 oz. Passion Fruit Purée
- Pinch Salt
- 4 Ripped Mint Leaves
Preparation: Line rocks glass with half-moon pine slice and add ice. Shake and strain over and ice. Garnish with a mint sprig.
The Zing Ting
- 1 3/4 oz. Gran Añejo Barceló
- 1 oz. Fresh Lemon Juice
- 1 oz. Apple Juice (Cider)
- 1 oz. Honey Syrup (25% Water to 75% Honey)
- 1/4 oz. Fresh Ginger Juice (or Muddled Ginger)
Preparation: Shake and strain over ice into rocks glass. Garnish with lemon zest wrapped around luxardo cherry.
- 1 oz. Añejo Barceló
- 1 oz. Passion Fruit Puree
- 1/2 oz. Lime Juice
- 1/2 oz. Cinnamon
- 2 pieces of Peruvian Pepper (a Dominican Pepper Would Be Better!)
Preparation: Combine all ingredients in a shaker, muddle pepper lightly. Add ice and shake vigorously. Strain into a snifter then top with crushed ice. Garnish with a copper straw and Fresno Chili.