This Women’s History Month, Zacapa Rum salutes strong women around the world with a carefully curated cocktail collection. The “Mujeres Fuertes” campaign is inspired by trailblazing women within the Zacapa Rum network including Mixologist Lynnette Marrero, Master Blender Lorena Vásquez, Actress Jordana Brewster, and Chef Grace Ramirez, each of whom make serious waves in their respective male-dominated industries.
Award-winning bartender and Zacapa Rum’s Mixologist, Lynnette Marrero, crafted delicious cocktails for six groundbreaking leaders, including herself, based on each woman’s taste preferences and personal role models. New friend of Zacapa Rum, Hannah Skvlara of The Little Market brightens the moment too, with her own customized sip, bringing the fresh impact seen in her sustainable, artisanal marketplace into the fold of the Mujeres Fuertes Cocktail Collection.
Lynnette Marrero: La Artista Brillante Mixologist – A sparkling libation that reflects the magic this worldly mixologist and Zacapa ambassador crafts on the daily.
- 1 oz Zacapa No. 23 Rum
- 3 oz sparkling wine
- 1 oz sparkling water
- .5 oz fresh pink grapefruit juice
- .25 oz yuzu juice
- .25 oz jasmine honey syrup
Glassware: Rocks or Wine Glass
Garnish: Edible Flower and Grapefruit Twist
PREP: Combine all ingredients in a cocktail tin and shake with ice. Strain into a rocks glass or wine glass over fresh ice. Garnish with an edible flower and large grapefruit twist.
Lorena Vásquez: La Infusión: Master Blender and Zacapa Rum Brand Ambassador – This aromatic basil twist on the classic negroni infuses the spirit of innovation that our Zacapa master blender is renowned for.
- 1.5 oz Zacapa No. 23 Rum
- 0.75 oz Basil infused Blanc Vermouth like Dolin Blanc*
- 0.75 oz Aperol
Glassware: Rocks or Wine Glass
Garnish: Orange twist and large basil leaf
DIRECTIONS: In an ice-filled mixing glass, combine the rum, vermouth and Campari. Stir well, and strain into a rocks glass over a large cube of ice. Garnish with the orange twist and basil before serving.
*Basil Vermouth: 750ml Blanc vermouth, 8 large basil leaves per bottle
Option 1: Gently press the basil leaves to release oils then combine fresh basil leaves and Dolin Blanc Vermouth in a container and stir. Cover and let rest at room temperature for 24 hours, stirring occasionally. Strain through a fine-mesh sieve
Option 2: Sous vide the vermouth and basil at 145 degrees for 2 hours
Jordana Brewster: El Picaflor – Zacapa Rum Brand Ambassador – Zacapa No. 23 and spicy cinnamon meld together in this dramatic cocktail, paying nods to Jordana Brewster’s nickname ‘hummingbird’ and her prosperous career.
- 1.5 oz Zacapa No. 23 Rum
- .75 oz fresh pineapple juice
- .5 oz fresh lime juice
- .25 oz ginger syrup
- .25 oz cinnamon syrup
Glass: Rocks or Wine Glass
Garnish: Cinnamon Stick
PREP: Combine all ingredients in a cocktail tin and shake vigorously with ice. Strain into a rocks glass or wine glass over fresh ice. Garnish with pineapple frond or wedge and a smoking cinnamon stick.
Chef Grace Ramirez: Vamos a Bailar – Zacapa Rum Brand Ambassador – The acidic, herby blend of cilantro, mint and lime dance unapologetically with passion fruit liqueur and Zacapa No.23, emulating this trailblazing Chef and Zacapa Ambassador.
- 1.5 oz Zacapa No. 23 Rum
- 0.75 oz fresh lime juice
- 0.5 oz simple syrup
- 0.5 oz Chinola passion fruit liqueur
- 4 cilantro sprigs
- 3 mint leaves
Glassware: Highball
Garnish: Mint + Cilantro
PREP: Add cilantro and simple syrup to a cocktail shaker and muddle. Clap mint leaves to express oils and add to the shaker. Add the remaining ingredients plus 2 cubes of ice and whip shake. Double strain to remove the mint and cilantro specks into a highball glass and top with crushed ice. Swizzle together with a bartender’s spoon and top with more crushed ice. Garnish by slapping a fresh mint sprig between your hands and add a cilantro bunch.
Hannah Skvarla: El Rayo del Sol – Hannah’s blood orange cocktail tickles your tongue through a refreshingly joyous blend of sweet and tangy notes.
- 1.5 oz Zacapa No. 23 Rum
- .75 oz Fresh Lime Juice
- .5 oz Simple Syrup
- .5 oz Fresh Blood Orange Juice
- 6 Mint Leaves
Glassware: Highball
Garnish: Mint Leaves and ½ of a Blood Orange Wheel
PREP: Clap mint leaves to express the natural oils and add to the shaker. Add simple syrup to the cocktail shaker and gently muddle. Combine the remaining ingredients with 2 cubes of ice and whip shake. Roll into a highball glass and top with crushed ice. Swizzle and add more crushed ice. Slap a mint sprig between your hands and use as a garnish with a half blood orange wheel.